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Speaker 1: Hey, this is Annie and Samantha and don't come to

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Speaker 1: Stephane never told your production of I Heart Radio. Yes,

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Speaker 1: and welcome to another edition of Happy Hour. And today

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Speaker 1: we're going to jump into our episode by celebrating one

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Speaker 1: of the most well known female bartenders, Aida Coleman, who,

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Speaker 1: by the way, was one of only two women to

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Speaker 1: have held the position as head bartender at The Savoy

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Speaker 1: in London and as in fact, in a couple of

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Speaker 1: articles they say she's the only female bartender. But again

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Speaker 1: there's been some like maybe maybe not, but it was

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Speaker 1: said as in legends. I guess that she would not

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Speaker 1: share her recipes with anyone else, especially the other female bartenders,

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Speaker 1: so there may have been some competitiveness in this, but yes,

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Speaker 1: and celebrate her. We are drinking the Hanky Hanky, which

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Speaker 1: is a drink I've never heard of, and as always

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Speaker 1: with these episodes, drink responsibly if you choose to do so.

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Speaker 1: But that's a pretty solid name. It is. It's a

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Speaker 1: very good name. And just to give you the recipe

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Speaker 1: of what it is, it is one half ounce of gin,

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Speaker 1: one half ounce of sweet vermouth. Two dashes are for

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Speaker 1: net branca. I don't know if I'm saying that, right,

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Speaker 1: I think, so okay. And then you garnish with an

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Speaker 1: orange twist, which actually I did. I've got my pretty

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Speaker 1: glass and you see it, and I garnished it with

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Speaker 1: my orange twist. Thank you very much. I was trying

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Speaker 1: to be very fancy, of course. Uh. It says, add

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Speaker 1: all the ingredients into a mixing glass with ice and stern.

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Speaker 1: I did that with a shaker and so I didn't stir. Well,

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Speaker 1: you shrain into a chilled cocktail glass. My glass was

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Speaker 1: not chilled, and then garnish with an orange twist. Sit back,

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Speaker 1: and this is from the actual article ran about doing

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Speaker 1: this specific drink. It says, sit back and enjoy in

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Speaker 1: the knowledge that you're a teeny tiny bit smashing the patriarchy.

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Speaker 1: Ada would be proud. Um. Yeah, so Annie, I dropped

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Speaker 1: off some of the assets for this. How's it going

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Speaker 1: for you? Going well? Um? As I said before we

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Speaker 1: start recording, I love that you gave me a decent

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Speaker 1: amount of for net bronco when there's only a dash

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Speaker 1: that's called for two dashes, Oh two dashes, excuse me.

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Speaker 1: That makes all all the difference. And I love that

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Speaker 1: you dropped off an orange because you rightly assumed I

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Speaker 1: did not have one, which I did not. The orange

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Speaker 1: twist really makes it. That's usually. To be honest, I'm

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Speaker 1: the type of person that really cuts corners in cooking

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Speaker 1: and in making drinks. So it's like, you know, the

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Speaker 1: slightly nicer thing that you can skip, I usually skip it, right,

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Speaker 1: So this is I feel like this is a very

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Speaker 1: elevated drink for me. I did tap mine off with

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Speaker 1: sparkling water. I tried it before without it, but it's

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Speaker 1: so hot in my closet because it's kind of a

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Speaker 1: it's a sweet drink that sort of coats your mouth

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Speaker 1: that I thought the sparkling water and the heat would

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Speaker 1: improve it in the situation. It is definitely not something

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Speaker 1: I would typically drink, but I do like it. Yeah,

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Speaker 1: so I cheated and made it last night because I

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Speaker 1: was like, huh, I have plenty of this, Let me

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Speaker 1: try this and see what I think. And yeah, this

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Speaker 1: is definitely not my alley. This is very liquoricey, which

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Speaker 1: is remooth as well as for net brunka apparently has

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Speaker 1: that kind of sweetness to it, and I'm not the

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Speaker 1: biggest fan of liquorice, so anything like this campari. All

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Speaker 1: of that is kind of like, I'm good and usually

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Speaker 1: will avoid it. So I did cheat a little bit

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Speaker 1: as well, and knowing that we were drinking this today,

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Speaker 1: and added a squeeze of the orange from which I

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Speaker 1: got the zest from to add to it, because I

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Speaker 1: was like, I need a little more cidity, little fruitiness.

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Speaker 1: And of course I love gin, but it's just straight liquor.

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Speaker 1: So I'm like, even though this is for a happy

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Speaker 1: hour and it is afternoon, it's still early in the afternoon,

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Speaker 1: and we have more to record today, so don't have

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Speaker 1: to question away. Let's just be real honest and how

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Speaker 1: we do these episodes. But yeah, so I had to

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Speaker 1: kind of space it out. I'm spacing it out as

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Speaker 1: I'm drinking it. I also, instead of having a chilled glass,

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Speaker 1: I have a nice cube and I'm like, yeah, I

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Speaker 1: think I needed to water it down just a little bit. Yeah. Yeah,

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Speaker 1: it's strong for sure. And I'm always kind of intrigued by, um,

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Speaker 1: the ups and downs of people's preferences and alcohol and drink.

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Speaker 1: So like the eighties is one of my favorite examples

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Speaker 1: where everything was bright and super sugary and you know,

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Speaker 1: coming from the shelf and then the nineties was like

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Speaker 1: what were we thinking the eighties and trying to correct that.

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Speaker 1: So I would love to learn more about when she

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Speaker 1: was creating this in London, what was the preference in

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Speaker 1: the cocked else seemed like right, I'm absolutely certain that

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Speaker 1: they were Yeah, darker drinks and for bars most of

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Speaker 1: the times it was like whiskey for men obviously, um,

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Speaker 1: maybe some wine, maybe some ale, and women were probably

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Speaker 1: drinking the small cups of things, the sweeter mold wines

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Speaker 1: type of thing I'm thinking. But yeah, so let's talk

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Speaker 1: about Ada just a little bit. Yes. So, Ada was

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Speaker 1: born in eight and began her career and bartending and

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Speaker 1: mixology after father's death, when her father's boss, Rupert duly Kart,

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Speaker 1: offered her a job, first in a flower shop, then

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Speaker 1: in the bar at the Clarage Hotel. As she began

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Speaker 1: her career, there were women in the industry that were

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Speaker 1: few and far between according to American statistics at the time,

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Speaker 1: but still they were still there. However, they were not

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Speaker 1: considered bartenders but actually barmaids, and many were hoping to

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Speaker 1: push women out as it was seen as quote bad

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Speaker 1: for them and for society physically and morally, that's going

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Speaker 1: back to that hole where women used to not be

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Speaker 1: allowed in like coffee houses. They were swearing going on

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Speaker 1: in there, right. Yeah, I just go to place like

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Speaker 1: medieval times and it's the bar winch. Yeah. I have

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Speaker 1: a lot of experience at medieval times. So yeah, I

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Speaker 1: saw your co host already went to ridden Fair. She

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Speaker 1: was ready. People really went all in for red Fare.

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Speaker 1: It just opened in Atlanta, you guys near Atlanta. People

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Speaker 1: were into it. Oh they were so ready, masks on,

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Speaker 1: ready to go. Yeah. And actually Ada was great at

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Speaker 1: her job, and she learned really quickly, starting with a

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Speaker 1: Manhattan and moving on to being the head bartender at

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Speaker 1: the Savoy, a bar categorized as an American style bar. There,

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Speaker 1: she was lovingly known as Kulli and was a favorite

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Speaker 1: at the bar. And there she created her signature drink,

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Speaker 1: the Hanky Panky. And the story goes that a comedic

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Speaker 1: actor came in who, by the way, knew his cocktails,

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Speaker 1: so she would learn at home and bring it back

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Speaker 1: to him to try. So. Apparently he was the fancy

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Speaker 1: one that she would always test her drinks out on um,

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Speaker 1: and he came one day tired and needed something with

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Speaker 1: what he said a punch, and after she served him

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Speaker 1: her fancy cocktail, he exclaimed, anyone, let you do this.

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Speaker 1: I feel like you have a better accent than I

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Speaker 1: do on this. Okay, I'm ready, ready, by jove, this

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Speaker 1: is the real hanky panky lovely, thank you for that.

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Speaker 1: And according to the English this was not a sexual term,

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Speaker 1: which in the U s It is you know, they're

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Speaker 1: getting their hanky panky whatever, but actually meaning witchcraft. So

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Speaker 1: he was like, you're brewing some here potions. I guess

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Speaker 1: that's that's my best interpretation of an English guy. I

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Speaker 1: guess we're doing so well. We're doing well. And the

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Speaker 1: interpretation Aida continued on until when she retired or maybe

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Speaker 1: was forced out. Yeah. So apparently, according to some of

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Speaker 1: the conversations, a male bartender came in and was not

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Speaker 1: happy that he was working with women, including the other

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Speaker 1: woman that we talked about. She was pushed out as well,

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Speaker 1: and according to some of the accounts, Ada was pushed

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Speaker 1: into going back to the flower shop, in which he

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Speaker 1: probably just retired, and when he came in he created

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Speaker 1: actually what is now one of the more famous savoid

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Speaker 1: cocktail books and the only recipe that Aida created that

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Speaker 1: made it into that book was the Hanky Panky, which

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Speaker 1: is why we know of it still today. Right, Just

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Speaker 1: a note here, probably don't probably everyone knows this, but

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Speaker 1: a lot of cocktail histories I've learned from the other

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Speaker 1: show I Do savor. There's a lot of myth in

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Speaker 1: like legend around them and three people that fight over

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Speaker 1: who invented it and then really was probably around for

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Speaker 1: a long time, but you know, just put that out there.

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Speaker 1: Ada passed away at the age of ninety one and

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Speaker 1: continues to be spoken of and remembered through her beverages.

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Speaker 1: And yeah, just by making history, right, Annie, did you

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Speaker 1: ever want to be a mixologist or a bartender at

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Speaker 1: any point? I did? And um, my good friend Marissa

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Speaker 1: has been on the show I'm as a traveling nurse.

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Speaker 1: She took bartending classes and I was so jealous Afra

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Speaker 1: because she had like, like this little case she would

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Speaker 1: open up and add all these tools and drinks. She

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Speaker 1: would make us all to me very fancy concoctions, and

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Speaker 1: when we would go out and she'd be like, you

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Speaker 1: should order this drink because I think you'll like this,

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Speaker 1: and I was like so impressed. So you haven't taken

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Speaker 1: any classes either. I guess I haven't taken any classes

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Speaker 1: other than like a one shot on how to make

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Speaker 1: When I was in Spain, I went to like a

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Speaker 1: sancrea making class. I did get my license to serve alcohol,

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Speaker 1: and I had hoped that from there, that's where I

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Speaker 1: wanted to move up to, was making drinks. But as

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Speaker 1: I've said before him that show, on the show, I

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Speaker 1: I didn't technically lose that job, but I guess we

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Speaker 1: kind of ghosted each other and I was only there

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Speaker 1: for two weeks. You never got paid for that one,

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Speaker 1: did you. Nope? But I was gonna say that does

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Speaker 1: go into the next question, have you ever been a server?

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Speaker 1: I have, yeah, for two weeks, and then um, I

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Speaker 1: will say it was a lot of work. And at

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Speaker 1: the place I was, I was doing like the hostess job,

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Speaker 1: the serving job, and I would like go back and

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Speaker 1: get so it was a lot. And also the calculation

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Speaker 1: for how you could tell people how long tables were

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Speaker 1: really made me panic. So I'm I'm pretty sure I

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Speaker 1: told people ridiculous times, way longer than actually right. And

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Speaker 1: then I worked in a like cafeteria situation for a

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Speaker 1: couple of months. But that's it, Okay, Okay, yeah, so

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Speaker 1: I've obviously told the story. I think the maybe I'll

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Speaker 1: know that I was a beer kinder, as they like

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Speaker 1: to call it. We were trying to figure out the

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Speaker 1: best name because obviously we didn't make cocktails. But being

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Speaker 1: from a specific brewery, I could tell you the ins

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Speaker 1: and outs of all of the beers, types of hops,

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Speaker 1: types of like grains, all of these things, the brewing process,

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Speaker 1: all of those levels. And I'm pretty really pretty good

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Speaker 1: at telling you what you will like. All you have

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Speaker 1: to do is give me a description of what your

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Speaker 1: favorite beers are or what your favorite drinks are, and

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Speaker 1: I would go through and I'll be like, Okay, this

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Speaker 1: is for you. I have several of my friends who

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Speaker 1: have helped onto better beer choosing. I'm very proud of that,

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Speaker 1: and they now understand, oh, these are the quality beers. Okay,

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Speaker 1: got it. So that's one of my favorite things to

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Speaker 1: do is help recommend the best things. I will say,

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Speaker 1: since you and I have been on our little adventures,

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Speaker 1: our Star Wars adventures, I have definitely become more experimental.

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Speaker 1: But it's always like you always get the basic cocktail

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Speaker 1: and then I flourish it with whatever else I want

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Speaker 1: to add, whether it's like I'm gonna add this herban too, this,

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Speaker 1: I'm gonna add this barrier. We're gonna muddle it like

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Speaker 1: this and do this. So that's been really fun to do.

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Speaker 1: So I'm like, okay, okay, and while you are the

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Speaker 1: queen of creating the names, I'm the one who makes

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Speaker 1: the cocktails. I feel like we're a good team on that.

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Speaker 1: So you're also good at like coming up with the story. Yeah,

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Speaker 1: And I'm like, okay, here's what we need. Collaboration. Yes,

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Speaker 1: it's great. And you know our friend Holly over at

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Speaker 1: Criminalia As who does all of the cocktails and creates

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Speaker 1: cocktails for them as well as stuff you missed in

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Speaker 1: history class, she did take a class of mixology and

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Speaker 1: she did a whole thing. And when we went to

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Speaker 1: her home for her birthday, she was killing it with

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Speaker 1: all of these cocktails. They were so good. I was like, yeah,

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Speaker 1: So I'm like, yeah, that's what I would like to eventually.

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Speaker 1: I don't know if I would, just I don't want

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Speaker 1: to serve anymore. I'm done. It's tire. It's tiring. There's

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Speaker 1: so much and I give all of my props and

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Speaker 1: we should be tipping more than they should be getting

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Speaker 1: living wages on top of their tips. I still will

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Speaker 1: tip wherever I go, even if it is Europe. I

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Speaker 1: remembering getting weird looks. I was like, no, no, believe me,

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Speaker 1: you still deserve this money. They're like weird American Okay,

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Speaker 1: But like I think it's really uh, it's a hard job.

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Speaker 1: And then the creativity that goes behind and creating what's

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Speaker 1: something new because there's already so much out there whatever? Okay?

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Speaker 1: And speaking of creating, what would you want to be

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Speaker 1: your signature cocktail? How would you like to leave out

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Speaker 1: with if you had one cocktail for everybody to remember

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Speaker 1: you buy? Oh you know. Funnily, I have a group

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Speaker 1: of friends they made all these pun name drinks for

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Speaker 1: me based on like when you die, We're going to

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Speaker 1: drink all these drinks. Sounds really morpid, but it was

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Speaker 1: very sweet. I was very touched by it. I think

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Speaker 1: I would want something very like I think Jen would

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Speaker 1: be involved because that's my favorite, and I think it

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Speaker 1: would be the color changing Jen. It would be very

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Speaker 1: Star Wars themed and maybe some basil or basil uh,

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Speaker 1: and they would have to have some kind of citrus.

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Speaker 1: But I wouldn't want it to be. I would want

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Speaker 1: it to be more interesting, like maybe the grapefruit thing

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Speaker 1: or not not why something a bit more interesting because

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Speaker 1: that's what changes the color of the color changing. Oh okay, yeah,

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Speaker 1: you're you're a gin basil grapefoot drink, which I love.

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Speaker 1: The last time you made it because we had so

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Speaker 1: much grape for two so it was killer. That was

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Speaker 1: so good. It was so good, and then we had

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Speaker 1: the fresh basil. It's beautiful. Yeah, you know, I think

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Speaker 1: I'm on the definitely along the same lines. I'm definitely

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Speaker 1: a gin drinker if if anything. I remember when I

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Speaker 1: first ordered gen uh look like twenty twenty four. How

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Speaker 1: did you start drinking? Until later? And I got gin

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Speaker 1: and tonics and people are like how old are you?

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Speaker 1: Are you an old man? And I was like, yes,

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Speaker 1: yes I am. Don't start with me, but I do

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Speaker 1: love that. I think I would love our little tattooing

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Speaker 1: Sunset drink. I think that might be my new like

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Speaker 1: if I could have a signature, that would be my signature,

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Speaker 1: which we've talked about before, because I love everything there.

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Speaker 1: There's acid, there's berries, and it's pinkish purple and then

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Speaker 1: you have little floating and blackberries in there. I just

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Speaker 1: love that and Champagne. Who doesn't love champagne. Yeah, that's

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Speaker 1: a that's a solid traice. I mean Champagne. If I

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Speaker 1: could get that involved in my gin drink that I'd

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Speaker 1: be tops. And I made that for a friend of

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Speaker 1: mine for me the fourth and she asked me, like,

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Speaker 1: I want to know Samantha's process and the story behind. Don't.

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Speaker 1: I'll make it for her. I got you. One day

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Speaker 1: we just have a giant party. I probably could drink

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Speaker 1: two drinks and just sit down, so that would have

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Speaker 1: to be very slow rolling. It cracks me up because

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Speaker 1: you said to me multiple times at champagne or sparkling

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Speaker 1: whine makes you tired, and that's kind of what you

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Speaker 1: start with I do. And I'm like, well, last night

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Speaker 1: we started with the bloody because I was like, Uh,

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Speaker 1: that's the drink that I want after I've had a

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Speaker 1: little too much drink the night before. If I'm drinking

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Speaker 1: at all, that's gonna be my drink. So yeah, uh,

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Speaker 1: sometimes it's fun. Always speak responsibly and let us know

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Speaker 1: what your signature cocktails would be. We would love to

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Speaker 1: hear it. Share recipes with us. If you have something

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Speaker 1: that you have created and want us to feature. Please

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Speaker 1: let us know. We'll give you a huge shout out

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Speaker 1: as well as a tag because we love creating and

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Speaker 1: people creating things for us. Yes, Yes, and you can

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Speaker 1: send any of those suggestions, ideas creations to our email,

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Speaker 1: which is Stuffit Media, mom Stuff at I Hurt me

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Speaker 1: dot com. You can find us on Instagram at stuff

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Speaker 1: I Never Told You or on Twitter at mom Stuff Podcast.

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Speaker 1: Thanks as always to our super producer Christina, Thank you,

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Speaker 1: and thanks to you for listening Stuff I Never Told

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Speaker 1: You production of I Heart Radio. For more podcast from

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Speaker 1: I Heart Radio, visit the I heart Radio app, Apple Podcasts,

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Speaker 1: or wherever you listen to your favorite shows