1 00:00:09,039 --> 00:00:11,319 Speaker 1: Hello, and welcome to Savor Protection of iHeart Radio. I'm 2 00:00:11,360 --> 00:00:13,840 Speaker 1: Annie Reese and I'm Lauren Bogelbaum, and today we have 3 00:00:13,880 --> 00:00:17,560 Speaker 1: a classic for you about the whiskey sour. M hm 4 00:00:17,680 --> 00:00:21,960 Speaker 1: and now I want one so badly. Yeah. I very 5 00:00:22,040 --> 00:00:25,280 Speaker 1: rarely ordered, like just a set like I love a bargarita, 6 00:00:25,800 --> 00:00:29,040 Speaker 1: I love a dacri. I never really ordered just like 7 00:00:29,080 --> 00:00:32,599 Speaker 1: a sour. I don't either, but every time I do, 8 00:00:32,680 --> 00:00:36,040 Speaker 1: I'm like, it's a good one. Why don't I do this? Right? 9 00:00:37,120 --> 00:00:41,760 Speaker 1: They're so refreshing, Yeah, exactly all right, like in summer, 10 00:00:41,800 --> 00:00:44,200 Speaker 1: what a what a what a good time for him? Yes, 11 00:00:44,280 --> 00:00:47,120 Speaker 1: And I always fondly remember which we talked about this episode, 12 00:00:47,159 --> 00:00:51,360 Speaker 1: the time we went to bitters and we had to 13 00:00:51,400 --> 00:00:54,680 Speaker 1: take on the whiskey sour that I had not experienced before, 14 00:00:54,760 --> 00:00:59,680 Speaker 1: and it was so lovely and spicy. Yeah one here 15 00:00:59,760 --> 00:01:03,240 Speaker 1: here in Atlanta. Not a sponsor, just lovely humans. Um 16 00:01:03,400 --> 00:01:06,560 Speaker 1: uh yeah. They make really really good bitters and like 17 00:01:06,600 --> 00:01:10,200 Speaker 1: cocktail mixes stuff like that. Support him if you can. Um. 18 00:01:10,480 --> 00:01:13,920 Speaker 1: Also a really good tonic water that's that's available now 19 00:01:13,959 --> 00:01:17,520 Speaker 1: and a ginger beer I think, um yeah, but right 20 00:01:17,640 --> 00:01:21,040 Speaker 1: that that was goodness. This uh This episode is from 21 00:01:21,080 --> 00:01:26,240 Speaker 1: October of um, which is wild to think that it 22 00:01:26,280 --> 00:01:30,480 Speaker 1: was that long ago. It feels it feels like only yesterday, 23 00:01:31,920 --> 00:01:40,080 Speaker 1: and yet ages ago, very very long ago. Yes, m m, well, 24 00:01:40,920 --> 00:01:43,720 Speaker 1: I guess let's let's pass Annie and Lauren bring back 25 00:01:43,760 --> 00:01:46,280 Speaker 1: some of those memories that we're both from ages ago 26 00:01:46,640 --> 00:01:51,680 Speaker 1: and only yesterday somehow, Yes, yes, yes, let's let them 27 00:01:51,680 --> 00:02:04,840 Speaker 1: take it away. Hello, and I'll come to food stuff. 28 00:02:04,840 --> 00:02:07,280 Speaker 1: I'm an erie and I'm more in vocal bam, and 29 00:02:07,320 --> 00:02:11,120 Speaker 1: it's time for another edition of Cocktail Hour. But this 30 00:02:11,160 --> 00:02:13,320 Speaker 1: one probably won't be an hour. Oh no, this is 31 00:02:13,360 --> 00:02:15,200 Speaker 1: going to be less than an hour because we're talking 32 00:02:15,240 --> 00:02:19,640 Speaker 1: about the whiskey sour, which is so simple and lovely 33 00:02:19,840 --> 00:02:24,200 Speaker 1: and oh absolutely lovely. Yes um. Disclaimer right at the top. 34 00:02:24,840 --> 00:02:31,160 Speaker 1: Drink responsibly, kids, according to the laws of wherever you exist. Yes, done, Okay, 35 00:02:31,560 --> 00:02:35,040 Speaker 1: So what is a whiskey sour? That kind of depends 36 00:02:35,080 --> 00:02:39,320 Speaker 1: on who you ask, but base level, you need a spirit, 37 00:02:39,840 --> 00:02:44,000 Speaker 1: citrus and some sugar. The spirits probably whiskey in this case. Yeah, 38 00:02:44,120 --> 00:02:46,320 Speaker 1: but but that that is that is across all sours, 39 00:02:46,880 --> 00:02:49,600 Speaker 1: that's what you need. Sours are a classic family of 40 00:02:49,680 --> 00:02:52,560 Speaker 1: mixed drinks. In fact, they include things like the Margharita 41 00:02:52,639 --> 00:02:57,079 Speaker 1: and the dacri Yes um, and in the whiskey sours case, 42 00:02:57,680 --> 00:03:01,000 Speaker 1: generally you're gonna have whiskey, lemon and sugar, typically with 43 00:03:01,040 --> 00:03:03,440 Speaker 1: ice or perhaps one big ice cube if you're at 44 00:03:03,360 --> 00:03:06,600 Speaker 1: a fancy, fancy favorite. Yeah, I love those. Although they 45 00:03:06,720 --> 00:03:10,079 Speaker 1: melt so much slower, it's nice. It just exactly it 46 00:03:10,120 --> 00:03:13,320 Speaker 1: doesn't over water your drink. They also look cool, but 47 00:03:13,400 --> 00:03:15,520 Speaker 1: as with pretty much any cocktail, they are about as 48 00:03:15,560 --> 00:03:19,480 Speaker 1: many variations as there are bartenders. You can add egg whites, 49 00:03:19,680 --> 00:03:23,560 Speaker 1: and that's how we enjoyed it when we visited Bitters 50 00:03:23,560 --> 00:03:27,000 Speaker 1: for our Tonic episode. It's delicious. You can check that 51 00:03:27,000 --> 00:03:31,160 Speaker 1: out on YouTube. You can um and bartenders argue about 52 00:03:31,160 --> 00:03:34,720 Speaker 1: whether this is the real way or if this is 53 00:03:34,720 --> 00:03:39,400 Speaker 1: actually a Boston sour. Slightly different cocktail. Yeah, you can 54 00:03:39,480 --> 00:03:42,760 Speaker 1: use a pre bottled mix or a sour mix. It's 55 00:03:42,840 --> 00:03:47,480 Speaker 1: often garnished with a slice of orange and orchard. But okay, 56 00:03:47,480 --> 00:03:50,520 Speaker 1: so so, the basic recipe for a sour of any 57 00:03:50,600 --> 00:03:54,760 Speaker 1: kind is two parts based liquor, one part sour stuff 58 00:03:55,040 --> 00:03:59,120 Speaker 1: and one part sweet stuff. So the super basic whiskey 59 00:03:59,120 --> 00:04:02,320 Speaker 1: sour recipe is to take an ounce of fresh squeezed 60 00:04:02,360 --> 00:04:05,600 Speaker 1: lemon juice, an ounce of simple syrup which is equal 61 00:04:05,600 --> 00:04:08,200 Speaker 1: parts water in sugar that have been melted together and 62 00:04:08,240 --> 00:04:11,360 Speaker 1: then cooled, and then two bounces of your whiskey of choice. 63 00:04:11,920 --> 00:04:14,040 Speaker 1: You combine them in a shaker with some ice, You 64 00:04:14,120 --> 00:04:16,640 Speaker 1: shake them, and then you strain them over a fresh 65 00:04:16,720 --> 00:04:22,600 Speaker 1: ice into a short glass. But there really are endless variations. 66 00:04:22,640 --> 00:04:25,599 Speaker 1: You can add bitters or sweet vermouth, or grapefruit juice, 67 00:04:25,640 --> 00:04:28,480 Speaker 1: or soda water, crushed basil or that egg white or 68 00:04:28,800 --> 00:04:33,440 Speaker 1: or whatever you want. Though certainly some cocktail taxonomists, which 69 00:04:33,800 --> 00:04:36,560 Speaker 1: is a category of cocktail humans that certainly exists, um 70 00:04:36,760 --> 00:04:38,839 Speaker 1: will argue with you about whether it's still a sour 71 00:04:38,960 --> 00:04:42,520 Speaker 1: once you've done too many things or certain things. We 72 00:04:42,600 --> 00:04:44,839 Speaker 1: like to fight over these kinds of things as humans. 73 00:04:44,839 --> 00:04:48,479 Speaker 1: We do. It's great, yes, but what type of whiskey 74 00:04:48,480 --> 00:04:50,440 Speaker 1: should I use? Oh, this is another thing that people 75 00:04:50,480 --> 00:04:52,919 Speaker 1: like to fight over. It's true, it's a matter of preference. 76 00:04:52,960 --> 00:04:55,120 Speaker 1: If you want something more traditional, a lot of recipes 77 00:04:55,160 --> 00:04:58,640 Speaker 1: recommend in adproof bourbon or proof if you want some 78 00:04:58,680 --> 00:05:02,760 Speaker 1: more bang for your Yeah, if you want something more spicy, 79 00:05:02,839 --> 00:05:04,800 Speaker 1: go with your eye whiskey that's what I prefer from 80 00:05:04,800 --> 00:05:07,720 Speaker 1: my whisky sours. If you want something more smoky, go 81 00:05:07,880 --> 00:05:11,640 Speaker 1: with Scotch. It's it's all preference. There's so many experiments 82 00:05:11,640 --> 00:05:14,760 Speaker 1: for you to do out there. Yeah, yeah, and really 83 00:05:14,760 --> 00:05:20,240 Speaker 1: it's just a research, yes, exactly responsible research. Um. And 84 00:05:20,360 --> 00:05:23,640 Speaker 1: two egg white or not two egg white? Why why 85 00:05:23,640 --> 00:05:26,280 Speaker 1: would you add the egg white? Well, um, it's all 86 00:05:26,279 --> 00:05:29,600 Speaker 1: about the texture. Yeah. It gives it a nice velvety 87 00:05:29,640 --> 00:05:32,720 Speaker 1: smooth quality and bonus, you get a real arm workout 88 00:05:32,760 --> 00:05:36,320 Speaker 1: making it for real. Yeah, the texture of if if 89 00:05:36,320 --> 00:05:38,039 Speaker 1: you guys have never had a cocktail with an egg 90 00:05:38,040 --> 00:05:40,560 Speaker 1: white in it, it's sort of foam. It sort of 91 00:05:40,560 --> 00:05:43,400 Speaker 1: forms this like foam, almost like like a latte foam. 92 00:05:44,080 --> 00:05:49,200 Speaker 1: And uh, it's really lovely. It does not taste eggy. Um. 93 00:05:49,400 --> 00:05:52,560 Speaker 1: Originally that the added protein made it popular with folks 94 00:05:52,640 --> 00:05:54,760 Speaker 1: that were ordering it early in the morning. Is like 95 00:05:54,800 --> 00:05:58,240 Speaker 1: a hangover cure. We really have been trying to cure 96 00:05:58,320 --> 00:06:01,640 Speaker 1: hangovers with more alcohol for a long time for essentially. 97 00:06:01,720 --> 00:06:07,560 Speaker 1: Oh yeah, yeah, Uh, it's a nice idea. I suppose 98 00:06:09,240 --> 00:06:11,760 Speaker 1: you'll try just about anything, I guess if the hangover 99 00:06:12,000 --> 00:06:14,240 Speaker 1: is bad enough. Yeah, you can you can see our 100 00:06:14,680 --> 00:06:17,040 Speaker 1: or listen to rather our Bloody Marry episode from more 101 00:06:17,080 --> 00:06:20,560 Speaker 1: on that one. Um, if you're thinking, wait a minute, 102 00:06:20,560 --> 00:06:23,680 Speaker 1: wait a minute, you're adding a raw egg white to 103 00:06:23,800 --> 00:06:27,880 Speaker 1: a cocktail. That's right, But what about salmonella? Gosh, what 104 00:06:27,960 --> 00:06:31,520 Speaker 1: about it? Oh? Okay, well all right, so so uh, 105 00:06:31,760 --> 00:06:34,000 Speaker 1: you shouldn't be too worried about it. Back in the 106 00:06:34,080 --> 00:06:38,480 Speaker 1: ninety nineties, when we did not have as great regulations 107 00:06:38,520 --> 00:06:42,120 Speaker 1: about prevention of salmonella, the CDC estimated that only one 108 00:06:42,240 --> 00:06:47,200 Speaker 1: in twenty thou eggs was internally contaminated with salmonella. And 109 00:06:47,320 --> 00:06:51,520 Speaker 1: as to the the external presence of possible bacteria, the 110 00:06:51,560 --> 00:06:54,640 Speaker 1: shells are very well cleaned here in the United States, um, 111 00:06:55,000 --> 00:06:58,320 Speaker 1: and by any egg producer that you find. No one 112 00:06:58,320 --> 00:07:03,119 Speaker 1: wants you to get sick. No, um, hope not. There's 113 00:07:03,200 --> 00:07:07,000 Speaker 1: that one eve leg producer out there. They're coming for you. Annie. 114 00:07:07,560 --> 00:07:10,440 Speaker 1: What did I do? Well, I don't know. Kind of 115 00:07:10,480 --> 00:07:14,000 Speaker 1: ancient curse, um at any rate. As of as of 116 00:07:15,000 --> 00:07:18,800 Speaker 1: a study done in Pennsylvania where they were having a 117 00:07:18,800 --> 00:07:20,560 Speaker 1: bunch of or where they had been having a bunch 118 00:07:20,600 --> 00:07:24,280 Speaker 1: of salmonella problems, the study showed that even in salmonella 119 00:07:24,320 --> 00:07:28,760 Speaker 1: contaminated flox, the rate of contamination in eggs was just 120 00:07:29,920 --> 00:07:35,600 Speaker 1: zero point zero one. Two. That's pretty low. Yeah, that's 121 00:07:35,640 --> 00:07:40,000 Speaker 1: like really low. That's incredibly low. It's like one. It's 122 00:07:40,120 --> 00:07:42,560 Speaker 1: not really a whole lot to worry about. Of course, 123 00:07:42,720 --> 00:07:45,800 Speaker 1: if you're immunocompromised and therefore a greater risk of serious 124 00:07:45,800 --> 00:07:49,640 Speaker 1: illness due to a salmonella infection, use your best judgment. Yes, 125 00:07:49,760 --> 00:07:53,920 Speaker 1: and also read from a lot of bartenders. One, you're 126 00:07:53,960 --> 00:07:56,600 Speaker 1: more likely to choke on the peanut, the complementary peanuts. 127 00:07:56,640 --> 00:07:58,800 Speaker 1: But to if it freaks you out and you're going 128 00:07:58,880 --> 00:08:00,560 Speaker 1: to be worried about it, don't do it because you 129 00:08:00,600 --> 00:08:02,880 Speaker 1: won't enjoy the drink. Then, right, you're just gonna be 130 00:08:03,160 --> 00:08:06,200 Speaker 1: you're gonna be upset about yeah, contracting chicken. Yeah. As 131 00:08:06,200 --> 00:08:09,000 Speaker 1: I used to say in college, chicken like that. Don't 132 00:08:09,000 --> 00:08:11,480 Speaker 1: touch it, you'll get chicken. Oh gosh, I know it 133 00:08:11,560 --> 00:08:14,040 Speaker 1: sounds terrifying. My roommate and I were very high strung. 134 00:08:14,400 --> 00:08:17,480 Speaker 1: Shout out, Julianna, you're great. But so, if you are 135 00:08:17,600 --> 00:08:20,720 Speaker 1: going to egg white, there are a couple ways to 136 00:08:20,760 --> 00:08:23,960 Speaker 1: do it. Uh. There's the so called dry shake, in 137 00:08:24,000 --> 00:08:28,000 Speaker 1: which you shake the egg white with everything except the ice, 138 00:08:28,040 --> 00:08:31,160 Speaker 1: all of the other cocktail ingredients except the ice um 139 00:08:31,200 --> 00:08:33,880 Speaker 1: and then add ice to just chill and slightly dilute 140 00:08:33,920 --> 00:08:37,520 Speaker 1: the mixture. Or you can simply shake everything, including the 141 00:08:37,559 --> 00:08:39,920 Speaker 1: ice and the egg white together all at once, although 142 00:08:39,960 --> 00:08:43,880 Speaker 1: some bartenders say that this dilutes drinks too much. Yes, 143 00:08:44,559 --> 00:08:45,960 Speaker 1: and of course that's the way I do it, because 144 00:08:46,000 --> 00:08:48,959 Speaker 1: I'm light sy well, I shake it twice when you 145 00:08:49,000 --> 00:08:52,520 Speaker 1: can shake it once. Either way, though, as you said, Annie, 146 00:08:52,559 --> 00:08:55,880 Speaker 1: this is a serious workout because you're going to be 147 00:08:55,920 --> 00:08:59,280 Speaker 1: shaking this for like one to five minutes in order 148 00:08:59,320 --> 00:09:02,240 Speaker 1: to take the egg white from the kind of slimy 149 00:09:02,280 --> 00:09:05,199 Speaker 1: thing that starts out as into this lovely foam. And 150 00:09:05,400 --> 00:09:07,959 Speaker 1: what's going on when you when you create that foam 151 00:09:08,080 --> 00:09:10,840 Speaker 1: is is you you want to get the albumin proteins 152 00:09:10,880 --> 00:09:13,080 Speaker 1: that are in the white of the egg to to 153 00:09:13,120 --> 00:09:17,280 Speaker 1: go from these um kind of tightly wound slippery chains 154 00:09:17,880 --> 00:09:22,920 Speaker 1: into these unraveled sort of sticky chains, and once they 155 00:09:23,000 --> 00:09:26,360 Speaker 1: do that, that lets them link up, trapping air bubbles 156 00:09:26,360 --> 00:09:29,640 Speaker 1: in the process and thus creating this sort of light 157 00:09:29,720 --> 00:09:33,840 Speaker 1: foam structure like a meringue that you're looking for. Secret 158 00:09:34,640 --> 00:09:37,760 Speaker 1: You can also use a blender, what like including an 159 00:09:37,760 --> 00:09:41,960 Speaker 1: immersion blender. You can just put an immersion blender into 160 00:09:42,000 --> 00:09:45,680 Speaker 1: your shaker. I've been doing it by hand like a 161 00:09:45,760 --> 00:09:49,160 Speaker 1: dummy this whole time. I love egg white drinks, but 162 00:09:49,280 --> 00:09:53,440 Speaker 1: the work involved does like turn me away, which is 163 00:09:53,440 --> 00:09:56,440 Speaker 1: probably a good thing. That's the thing. I always feel like, 164 00:09:56,440 --> 00:09:58,080 Speaker 1: if I have to work for it, then that I 165 00:09:58,120 --> 00:10:01,679 Speaker 1: deserve it. Yeah, yeah, that's true. It's I guess it's 166 00:10:01,679 --> 00:10:03,800 Speaker 1: a good thing. I don't really have a good wonder, 167 00:10:03,920 --> 00:10:07,959 Speaker 1: so I think I'll be perfect, good good, And he 168 00:10:08,000 --> 00:10:11,720 Speaker 1: has saved at last. Anyway, despite how simple the whiskey 169 00:10:11,760 --> 00:10:15,559 Speaker 1: sour is, or perhaps because of it, they are consistently 170 00:10:15,600 --> 00:10:18,800 Speaker 1: one of the most popular drinks in the world. Um 171 00:10:18,840 --> 00:10:22,320 Speaker 1: As of according to a Drinks International survey of one 172 00:10:22,400 --> 00:10:25,440 Speaker 1: hundred bars around the world, the whiskey sour was the 173 00:10:25,480 --> 00:10:30,400 Speaker 1: sixth most popular drink on the on the planet. Wow, 174 00:10:30,920 --> 00:10:35,400 Speaker 1: good on you, whiskey sour. So how did we get here? 175 00:10:36,240 --> 00:10:40,000 Speaker 1: That's a great question, isn't it. Yes, thank you. Let's 176 00:10:40,080 --> 00:10:42,440 Speaker 1: let's find out. But first let's take a quick break 177 00:10:42,679 --> 00:10:55,120 Speaker 1: for a word from our sponsor. And we're back. Thank 178 00:10:55,160 --> 00:10:58,719 Speaker 1: you sponsor, Yes, thank you. So now we're going to 179 00:10:58,800 --> 00:11:01,679 Speaker 1: tell you everything there is no about every single No, 180 00:11:01,880 --> 00:11:05,920 Speaker 1: we're not at all. Oh that's a whole separate episode, y'all. Um. 181 00:11:05,960 --> 00:11:10,480 Speaker 1: But very briefly, okay, history of whiskey here we go. 182 00:11:10,720 --> 00:11:13,920 Speaker 1: Well okay, so, so the exact moment that whiskey was 183 00:11:13,960 --> 00:11:18,920 Speaker 1: first created is lost to history. Okaysu history um. But 184 00:11:19,160 --> 00:11:22,480 Speaker 1: some of the first distillers were almost certainly monks or 185 00:11:22,520 --> 00:11:26,000 Speaker 1: other religious folks who were already working with wine or beer, um, 186 00:11:26,040 --> 00:11:28,960 Speaker 1: either as a craft to keep themselves busy, to provide 187 00:11:28,960 --> 00:11:32,440 Speaker 1: funds for their church, or as a ritual material. The 188 00:11:32,480 --> 00:11:35,800 Speaker 1: first known records of alcohol distillation are from a Franciscan 189 00:11:35,840 --> 00:11:41,160 Speaker 1: monk in the twelve hundreds. One ramon lull yell young, 190 00:11:42,120 --> 00:11:44,959 Speaker 1: there's so many ells. I didn't look it up. L 191 00:11:45,120 --> 00:11:48,600 Speaker 1: l U l L come to her and conclusions. He 192 00:11:48,840 --> 00:11:52,559 Speaker 1: counted among his academic pursuits a bit of light alchemy, 193 00:11:52,720 --> 00:11:55,280 Speaker 1: by which we really mean chemistry, but that word hadn't 194 00:11:55,320 --> 00:11:57,880 Speaker 1: quite been invented yet. Um. But he worked out a 195 00:11:57,920 --> 00:12:02,360 Speaker 1: technique to loosen alcohol from wine, and monks in various 196 00:12:02,360 --> 00:12:06,120 Speaker 1: places started making these higher proof liquors from whatever they 197 00:12:06,120 --> 00:12:09,640 Speaker 1: had around, brandy from wine making, or whiskey from beer brewing, 198 00:12:10,200 --> 00:12:13,920 Speaker 1: and monks called distilled spirits water of life. They saw 199 00:12:13,960 --> 00:12:16,959 Speaker 1: it as a medicinal, healing type brew, and this was 200 00:12:17,000 --> 00:12:22,760 Speaker 1: translated to the Gaelic Vishka by Celtic monks in Ireland 201 00:12:22,800 --> 00:12:26,480 Speaker 1: and Scotland, which is where we get the word whiskey. 202 00:12:26,720 --> 00:12:28,960 Speaker 1: This was very much an art that was practiced only 203 00:12:29,080 --> 00:12:34,839 Speaker 1: in apothecaries and monasteries until Henry the Eighth Reformation hit 204 00:12:34,880 --> 00:12:37,320 Speaker 1: the monasteries in the fift hundreds or so and the 205 00:12:37,400 --> 00:12:40,960 Speaker 1: monks disbanded. Then the knowledge of whiskey making kind of 206 00:12:41,000 --> 00:12:44,440 Speaker 1: filtered out into the general public and eventually to America. 207 00:12:45,080 --> 00:12:47,840 Speaker 1: In America, Kentucky would become a seat of whiskey due 208 00:12:47,840 --> 00:12:51,360 Speaker 1: to its excellent water and crop resources, plus a whole 209 00:12:51,360 --> 00:12:54,240 Speaker 1: bunch of very complicated but still exciting stuff having to 210 00:12:54,280 --> 00:12:58,920 Speaker 1: do with like Catholicism versus Protestantism, and also taxes, exciting 211 00:12:58,960 --> 00:13:03,600 Speaker 1: taxes um. It further helped that Kentucky had a good 212 00:13:03,679 --> 00:13:06,319 Speaker 1: river access to New Orleans, which was an international I 213 00:13:06,320 --> 00:13:09,200 Speaker 1: mean is an international port and an eventual center of 214 00:13:09,240 --> 00:13:15,440 Speaker 1: cocktail culture. Yeah, so that's the so short version that 215 00:13:16,040 --> 00:13:19,800 Speaker 1: very much abridged. Yes, we will do a whole probably 216 00:13:19,880 --> 00:13:22,839 Speaker 1: like two episodes on whiskey sometime in the future. Yes, 217 00:13:23,240 --> 00:13:26,080 Speaker 1: but in this episode, yes, we're talking about the whiskey sours. 218 00:13:26,120 --> 00:13:29,240 Speaker 1: So let's get back to that. Yeah. Um. A written 219 00:13:29,240 --> 00:13:32,439 Speaker 1: recipe for the whiskey sour first appeared in Jerry thomas 220 00:13:32,480 --> 00:13:35,760 Speaker 1: eighteen sixty two book Academic Drinks, which we've mentioned before, 221 00:13:36,240 --> 00:13:40,480 Speaker 1: but the drink probably almost certainly existed long before this. 222 00:13:41,240 --> 00:13:45,480 Speaker 1: That's because during the sevent hundreds, British officers were typically 223 00:13:45,600 --> 00:13:50,520 Speaker 1: typically given a ration of citrus, sugar, and liquor usually 224 00:13:50,600 --> 00:13:56,160 Speaker 1: Jenner rum. As a sailor, what you worried about was scurvy, malnutrition, 225 00:13:56,280 --> 00:14:00,640 Speaker 1: and sea sickness, among so many million of other things. 226 00:14:00,679 --> 00:14:03,240 Speaker 1: But those three, but those three counted. Yeah, well, and 227 00:14:03,240 --> 00:14:05,599 Speaker 1: that's why you were getting the rations of sugar and 228 00:14:06,040 --> 00:14:10,120 Speaker 1: citrus and right. The British Royal Navy had come to 229 00:14:10,200 --> 00:14:14,000 Speaker 1: the conclusion that lemon or lime was useful in scurby prevention, 230 00:14:14,160 --> 00:14:18,160 Speaker 1: thanks to scottsman James Lynde, who studied scurvy and made 231 00:14:18,240 --> 00:14:22,320 Speaker 1: the citrus recommendation. His findings were not immediately accepted. The 232 00:14:22,400 --> 00:14:25,360 Speaker 1: Navy's Sick and Hurt Board dismissed a proposal that would 233 00:14:25,360 --> 00:14:28,560 Speaker 1: have provided sailors with fruit juice and seventeen fifty three, 234 00:14:28,880 --> 00:14:31,480 Speaker 1: a year after Len's paper on scruby published, in part 235 00:14:31,520 --> 00:14:35,200 Speaker 1: because of storage concerns and at the near impossibility of 236 00:14:35,240 --> 00:14:39,840 Speaker 1: keeping fresh fruit on long sea journeys. Knowing this, Lynn 237 00:14:39,880 --> 00:14:43,080 Speaker 1: suggested a concentrate of fruit juice made by evaporating it 238 00:14:43,200 --> 00:14:47,640 Speaker 1: in almost boiling water for several hours, which, unbeknownst to 239 00:14:47,760 --> 00:14:51,120 Speaker 1: him at the time, would have destroyed the ascorbic acid 240 00:14:51,720 --> 00:14:56,360 Speaker 1: in the fruit that's so useful in scurby prevention. Um. So, 241 00:14:56,440 --> 00:14:58,880 Speaker 1: this too was rejected, and it took over forty years 242 00:14:58,880 --> 00:15:02,280 Speaker 1: before authority used that we had any sort of regulatory 243 00:15:02,280 --> 00:15:05,320 Speaker 1: power started taking his study more seriously. But his study, 244 00:15:05,560 --> 00:15:09,560 Speaker 1: which I read through, had flaws for sure. Um One 245 00:15:09,560 --> 00:15:12,560 Speaker 1: story goes that in a fleet of ships stocked with 246 00:15:12,600 --> 00:15:15,600 Speaker 1: alcohol preserved lemon juice made a nineteen week journey free 247 00:15:15,640 --> 00:15:17,680 Speaker 1: of scurvy, and that's when they started to be like, 248 00:15:17,760 --> 00:15:23,440 Speaker 1: huh huh wait a minute. Alcohol preserved, Yes, interesting preserves 249 00:15:23,520 --> 00:15:26,880 Speaker 1: us as well. It does. Experienced sailors didn't need Lenza 250 00:15:26,920 --> 00:15:29,760 Speaker 1: work to know that citrus helped with scurvy. A lot 251 00:15:29,760 --> 00:15:34,200 Speaker 1: of captains, including James Cook, recommended or even required their 252 00:15:34,240 --> 00:15:37,240 Speaker 1: sailors to have some citrus. Not too many sailors were 253 00:15:37,320 --> 00:15:40,400 Speaker 1: raising their hands eagerly to each straight lemon, however, so 254 00:15:40,560 --> 00:15:44,120 Speaker 1: they put it in their grog. Grog was beer or liquor, 255 00:15:44,400 --> 00:15:47,600 Speaker 1: usually round at this time, diluted with water to keep 256 00:15:47,640 --> 00:15:50,880 Speaker 1: the sailors from getting wasted by the way um, and 257 00:15:50,920 --> 00:15:54,920 Speaker 1: this is one of our earliest examples of a sour. Supposedly, 258 00:15:55,000 --> 00:15:57,840 Speaker 1: the first person to serve grog and the English Navy 259 00:15:57,920 --> 00:16:02,320 Speaker 1: was one Vice Admiral Edward Vernon, nicknamed Old Grog due 260 00:16:02,360 --> 00:16:05,880 Speaker 1: to this stiff like gum waterproofed coat that he was 261 00:16:06,120 --> 00:16:09,200 Speaker 1: sort of famous for wearing. Um. The material was called 262 00:16:09,320 --> 00:16:12,000 Speaker 1: grog graham, and that would have been in the mid 263 00:16:12,080 --> 00:16:16,880 Speaker 1: seventeen hundreds. Grog Grog Graham, What a what a nickname, 264 00:16:16,920 --> 00:16:20,920 Speaker 1: Old Grog Old Grog. Sailors dug this jenk enough that 265 00:16:20,960 --> 00:16:22,920 Speaker 1: they brought it ashore with them, and it wasn't long 266 00:16:22,960 --> 00:16:26,600 Speaker 1: before someone got the idea to replace the rum with whiskey, 267 00:16:27,240 --> 00:16:30,400 Speaker 1: probably in the US, but you never know. Some point 268 00:16:30,480 --> 00:16:33,760 Speaker 1: to ship Steward Elliott Stubb in eighteen seventy two as 269 00:16:33,800 --> 00:16:37,400 Speaker 1: the inventor of the whiskey sour, after he whipped one 270 00:16:37,520 --> 00:16:41,640 Speaker 1: up in what is now Chile. However, the Wauka shaw 271 00:16:42,120 --> 00:16:45,440 Speaker 1: Plaine Dealer I've had been made fun of for mispronouncing 272 00:16:45,480 --> 00:16:49,000 Speaker 1: that so much. Waka shaw Plaine Dealer published a story 273 00:16:49,080 --> 00:16:51,840 Speaker 1: two years earlier, in eighteen seventy that included a mention 274 00:16:51,880 --> 00:16:55,160 Speaker 1: of the whiskey sour. This was an American newspaper, right, 275 00:16:55,160 --> 00:16:58,600 Speaker 1: it's in Wisconsin. Um. On top of that, Jerry Thomas's 276 00:16:58,640 --> 00:17:01,600 Speaker 1: published respee that we mentioned top of the segment came 277 00:17:01,600 --> 00:17:05,720 Speaker 1: out ten years earlier under the name Whiskey Crusta. Doesn't 278 00:17:05,840 --> 00:17:12,080 Speaker 1: sound as appetizing, he recommended. Jerry Thomas recommended enjoying it 279 00:17:12,160 --> 00:17:16,399 Speaker 1: from a wine glass with shaved ice. It also called 280 00:17:16,400 --> 00:17:19,240 Speaker 1: for soda water, which people probably gave up on because 281 00:17:19,320 --> 00:17:22,200 Speaker 1: it lost its fizziness after being shaken. And no egg whites, 282 00:17:22,920 --> 00:17:26,000 Speaker 1: but he did call for egg whites and other cocktails 283 00:17:26,040 --> 00:17:29,960 Speaker 1: like bourbon flips. However, and this is when I went 284 00:17:30,000 --> 00:17:35,119 Speaker 1: on kind of a egg rabbit hole. Yeah, so I've 285 00:17:35,160 --> 00:17:40,479 Speaker 1: discovered that in the eighteen hundreds apparently bars had instead 286 00:17:40,480 --> 00:17:46,320 Speaker 1: of complimentary peanuts, they had complimentary boiled eggs. Oh yeah, sure. Oh, 287 00:17:46,880 --> 00:17:49,000 Speaker 1: I've still seen this in some southern bars. Have you 288 00:17:49,080 --> 00:17:51,280 Speaker 1: never seen this before? I have never seen this. You 289 00:17:51,320 --> 00:17:54,439 Speaker 1: grew up in the South, Okay, yeah, like like pickled 290 00:17:54,440 --> 00:17:58,239 Speaker 1: eggs and jars by the bar. I've never seen this, 291 00:17:58,400 --> 00:17:59,960 Speaker 1: and I want to see it, and I want to 292 00:18:00,040 --> 00:18:04,000 Speaker 1: research it. I want to know everything. Future episode. Also, 293 00:18:04,520 --> 00:18:07,040 Speaker 1: when I was looking into when egg whites started to 294 00:18:07,080 --> 00:18:10,480 Speaker 1: be a cocktail ingredient, I s doubled. I stumbled on 295 00:18:10,560 --> 00:18:13,760 Speaker 1: this interesting theory way back when and still now. I 296 00:18:13,800 --> 00:18:17,200 Speaker 1: guess um milk and eggs were forbidden during um the 297 00:18:17,359 --> 00:18:21,320 Speaker 1: lenten vast. Since there's no way to communicate to chickens 298 00:18:21,640 --> 00:18:24,399 Speaker 1: to cool it on that egg lank during Lent, and 299 00:18:24,480 --> 00:18:27,159 Speaker 1: since eggs were cheap, popular and had a pretty decent 300 00:18:27,200 --> 00:18:30,119 Speaker 1: shelf life pre refrigeration, a lot of eggs would be 301 00:18:30,160 --> 00:18:32,000 Speaker 1: hard boiled at the beginning of Lent, and once it 302 00:18:32,200 --> 00:18:35,600 Speaker 1: ended an easter rolled around, people would feast on brightly 303 00:18:35,760 --> 00:18:40,359 Speaker 1: dyed boiled eggs. That's where that comes from. Had no 304 00:18:40,520 --> 00:18:44,040 Speaker 1: idea makes such so much sense. It does. I never 305 00:18:44,080 --> 00:18:47,359 Speaker 1: thought about being like chickens may more much more sense 306 00:18:47,400 --> 00:18:50,400 Speaker 1: than than rabbits laying eggs, which I never believed even 307 00:18:50,440 --> 00:18:52,600 Speaker 1: as a kid. My parents told me that I was like, 308 00:18:52,800 --> 00:18:56,640 Speaker 1: you're lying. I don't buy that. For a second. Young 309 00:18:56,680 --> 00:18:59,240 Speaker 1: Annie was dubious, so I believed in the tooth fairy, 310 00:18:59,320 --> 00:19:02,399 Speaker 1: but not the through. But it was not uncommon at 311 00:19:02,400 --> 00:19:05,560 Speaker 1: the time to mix eggs into drinks, particularly in this 312 00:19:05,560 --> 00:19:07,920 Speaker 1: thing called a post which is related to butter beer. 313 00:19:08,080 --> 00:19:11,880 Speaker 1: Yeah face, it was eggs, milk and alcohol and other 314 00:19:11,880 --> 00:19:14,760 Speaker 1: spices that less well off people made its medicine or 315 00:19:14,840 --> 00:19:17,520 Speaker 1: to help warm you up at night. But eventually the 316 00:19:17,640 --> 00:19:21,440 Speaker 1: rich folk adopted the practice too, but with higher quality 317 00:19:21,600 --> 00:19:27,320 Speaker 1: alcohol and spices. Of course, egg episode forthcoming. I don't no, 318 00:19:27,440 --> 00:19:31,159 Speaker 1: I know. I was like andy stuff. It got to 319 00:19:31,520 --> 00:19:34,399 Speaker 1: kid get away from eggs and back to whiskey sour. 320 00:19:35,800 --> 00:19:39,240 Speaker 1: Speaking of prohibition meant that in the US there was 321 00:19:39,240 --> 00:19:43,200 Speaker 1: a lot of really bad base alcohol, and sours, despite 322 00:19:43,240 --> 00:19:46,679 Speaker 1: their origins, are not the best at hiding not so 323 00:19:46,760 --> 00:19:49,720 Speaker 1: great flavors. Yeah, when when you only have three ingredients 324 00:19:49,720 --> 00:19:52,240 Speaker 1: that you're working with, then it's hard to mask the 325 00:19:52,240 --> 00:19:54,959 Speaker 1: taste of bad whiskey. It's true, especially since that's the 326 00:19:55,000 --> 00:19:59,280 Speaker 1: primary ingredient. Not too long after prohibition ended, World War 327 00:19:59,320 --> 00:20:03,080 Speaker 1: Two broke out and distilleries switched to producing industrial alcohol. 328 00:20:03,400 --> 00:20:06,199 Speaker 1: For the most part, only after the war had ended 329 00:20:06,520 --> 00:20:10,480 Speaker 1: did sours start to come back into vogue and fun 330 00:20:10,560 --> 00:20:14,159 Speaker 1: story in here. Somewhere around early into the friendship of 331 00:20:14,400 --> 00:20:20,600 Speaker 1: literary superstar f Scott Fitzgerald and then aspiring author Ernest Hemingway, 332 00:20:20,680 --> 00:20:24,119 Speaker 1: the two were hanging out when Fitzgerald grew quite agitated 333 00:20:24,240 --> 00:20:27,920 Speaker 1: after having perhaps too much wine. I've heard that's a 334 00:20:27,960 --> 00:20:30,560 Speaker 1: thing that happened occasionally. I I've heard that as well. 335 00:20:30,600 --> 00:20:35,240 Speaker 1: He complained of congestion of the lungs, and fredd it aloud, 336 00:20:35,280 --> 00:20:38,520 Speaker 1: and I imagine quite dramatically, what would happen to his 337 00:20:38,600 --> 00:20:44,639 Speaker 1: wife and daughter after his impending, untimely dead. Hemingway have 338 00:20:44,800 --> 00:20:48,920 Speaker 1: the cure to Fitzgerald's ales, though a whiskey sour or 339 00:20:49,400 --> 00:20:52,960 Speaker 1: eliminate and whiskey, as he called them. Here's a quote. 340 00:20:53,160 --> 00:20:54,919 Speaker 1: If you want to do the best thing to keep 341 00:20:55,000 --> 00:20:57,640 Speaker 1: from catching a cold, just stay in bed and I'll 342 00:20:57,720 --> 00:21:03,280 Speaker 1: order us each eliminate and a with At the time, 343 00:21:03,480 --> 00:21:06,720 Speaker 1: this frustrated him away. This behavior from Fitzgerald, who wrote 344 00:21:06,720 --> 00:21:10,600 Speaker 1: about the instance in nineteen sixty four, is a movable feast, explaining, 345 00:21:11,240 --> 00:21:13,560 Speaker 1: you could not be angry with Scott anymore than you 346 00:21:13,560 --> 00:21:17,080 Speaker 1: could be angry with someone who was crazy. It was 347 00:21:17,160 --> 00:21:19,359 Speaker 1: hard to accept him as a drunkard since he was 348 00:21:19,400 --> 00:21:23,800 Speaker 1: affected by such small quantities of alcohol. Oh was snap 349 00:21:23,920 --> 00:21:28,840 Speaker 1: like double snap, which okay. The whiskey sour also plays 350 00:21:28,840 --> 00:21:32,240 Speaker 1: a role in the Crying of a Lot forty nine, 351 00:21:32,240 --> 00:21:36,840 Speaker 1: written by Thomas Pynchon. In between all her tupperware parties 352 00:21:36,880 --> 00:21:44,120 Speaker 1: and dinner making, boardhousewife Edep Moss mixes quote Twilight's whiskey 353 00:21:44,160 --> 00:21:48,600 Speaker 1: sours against the arrival of her husband. The drink further 354 00:21:48,680 --> 00:21:52,119 Speaker 1: makes the cut in The Guardians Jim Crace's Digested Reads, 355 00:21:52,160 --> 00:21:54,880 Speaker 1: which are these super short satirical takes on all kinds 356 00:21:54,880 --> 00:21:56,960 Speaker 1: of books. The fact that it made it into this 357 00:21:57,040 --> 00:21:59,320 Speaker 1: shows that the whiskey sours sort of symbolic of her 358 00:22:00,040 --> 00:22:04,600 Speaker 1: mystic on. We yeah, the whiskey sour didn't deviate much 359 00:22:04,600 --> 00:22:08,360 Speaker 1: from Jerry Thomas's recipe until the advent of Sara Mixes 360 00:22:09,160 --> 00:22:15,560 Speaker 1: after World War Two. And this was not great, not great, 361 00:22:16,320 --> 00:22:18,199 Speaker 1: but so easy. You just open a bottle and you 362 00:22:18,240 --> 00:22:22,080 Speaker 1: pour it in. It's true, it wasn't great in general 363 00:22:22,160 --> 00:22:26,360 Speaker 1: for cocktails at all, because bartenders were taking a good 364 00:22:26,359 --> 00:22:31,520 Speaker 1: alcohol and then mixing it with this syrupy, sugary process stuff. 365 00:22:31,640 --> 00:22:34,520 Speaker 1: More on that in a moment. Yes, um, it's like 366 00:22:34,680 --> 00:22:38,560 Speaker 1: straight up overly sweet pre made lemonade because this required 367 00:22:38,600 --> 00:22:42,280 Speaker 1: no prep time. No, no, how Um it was cheap 368 00:22:42,720 --> 00:22:46,240 Speaker 1: and the mixes lasted forever. But what cost, I'd say, 369 00:22:46,400 --> 00:22:49,240 Speaker 1: at what cost cost? The balance wasn't there, the taste 370 00:22:49,280 --> 00:22:53,240 Speaker 1: wasn't there, and people avoided them sours in general. Yeah. Yeah. 371 00:22:53,520 --> 00:22:56,080 Speaker 1: And this went on until about the nine nineties when 372 00:22:56,160 --> 00:23:00,919 Speaker 1: Mixologist started experimenting with fresh juices again, and now the 373 00:23:00,920 --> 00:23:04,000 Speaker 1: whiskey sour is being rediscovered in bars and palettes all 374 00:23:04,000 --> 00:23:07,320 Speaker 1: over the place. Also, in researching this, I found an 375 00:23:07,320 --> 00:23:12,320 Speaker 1: instant whiskey sour mix on Amazon. Was is the whiskey instant? 376 00:23:13,240 --> 00:23:15,600 Speaker 1: I don't think so. I can't imagine that it is. 377 00:23:17,200 --> 00:23:19,640 Speaker 1: I I was so turned off I clicked away immediately. 378 00:23:19,880 --> 00:23:25,600 Speaker 1: Perhaps we'll go back, I understand. Okay, Well, while we 379 00:23:25,640 --> 00:23:28,960 Speaker 1: all contemplate the possible meanings of that, let's take another 380 00:23:29,040 --> 00:23:42,080 Speaker 1: quick break for a word from our sponsor, and we're back. 381 00:23:42,160 --> 00:23:46,600 Speaker 1: Thank you, sponsor. We've also cleared our throats. Everything is beautiful. 382 00:23:47,240 --> 00:23:52,440 Speaker 1: A word, A word though about sour mixes, A word 383 00:23:52,520 --> 00:23:57,160 Speaker 1: or several words more than two? Okay, okay, um. If 384 00:23:57,200 --> 00:24:02,679 Speaker 1: it all possible, UM, I would I would personally advise 385 00:24:03,320 --> 00:24:07,480 Speaker 1: to avoid pre bottled, shelf stable sour mixes. The thing 386 00:24:07,600 --> 00:24:11,119 Speaker 1: is is that these things are are flavored using citric acid, 387 00:24:11,240 --> 00:24:14,840 Speaker 1: like straight up chemical citric acid um instead of actual 388 00:24:14,840 --> 00:24:18,280 Speaker 1: citris juice, so they won't go bad. But that does 389 00:24:18,359 --> 00:24:20,439 Speaker 1: mean that they have to compensate for the flavor with 390 00:24:20,520 --> 00:24:24,760 Speaker 1: a whole lot of sugar, and that means that most 391 00:24:24,760 --> 00:24:28,200 Speaker 1: premade sour mixes tend to be mostly hyphric dos corn syrup. 392 00:24:28,720 --> 00:24:33,240 Speaker 1: Not that there's anything necessarily nutritionally wronger with that than 393 00:24:33,240 --> 00:24:36,360 Speaker 1: with any other sugar. See our sugar episode for more details, 394 00:24:36,400 --> 00:24:40,680 Speaker 1: but these sour mixes tend to just include so much 395 00:24:40,720 --> 00:24:44,280 Speaker 1: like an unnecessary amount of sugar. Um. So you know, 396 00:24:45,119 --> 00:24:47,840 Speaker 1: if a bar lists sour mixes a component in a cocktail, 397 00:24:47,920 --> 00:24:50,800 Speaker 1: I might order something else unless it specifies that it's 398 00:24:50,800 --> 00:24:54,480 Speaker 1: homemade sour mix. And if you are mixing at home, 399 00:24:54,720 --> 00:24:57,520 Speaker 1: your own home, not a restaurant's home, because they'll probably 400 00:24:57,520 --> 00:24:59,480 Speaker 1: ask you to leave the kitchen. It is so easy 401 00:24:59,520 --> 00:25:01,400 Speaker 1: to make you own sour mix to have on hand 402 00:25:01,440 --> 00:25:03,679 Speaker 1: for a quick cocktail. You just you make yourself some 403 00:25:03,680 --> 00:25:06,719 Speaker 1: simple syrup which means you bring equal parts sugar and 404 00:25:06,760 --> 00:25:09,679 Speaker 1: water to a simmer until the sugar dissolves, then stored 405 00:25:09,680 --> 00:25:12,360 Speaker 1: in the fridge. While that's cooling, you juice a few 406 00:25:12,440 --> 00:25:16,040 Speaker 1: lemons and a few fewer limes. Um. Then, when the 407 00:25:16,080 --> 00:25:19,040 Speaker 1: syrup is cool, you mix together two parts simple syrup, 408 00:25:19,400 --> 00:25:23,320 Speaker 1: two parts lemon juice, and one part lime juice. You 409 00:25:23,359 --> 00:25:25,000 Speaker 1: bottle it, you store it in the fridge for a 410 00:25:25,000 --> 00:25:28,640 Speaker 1: couple of weeks. It's delicious and fresh. It contains actual vitamins. 411 00:25:29,200 --> 00:25:33,360 Speaker 1: Wow what and it does make a really huge difference 412 00:25:33,359 --> 00:25:37,719 Speaker 1: in cocktail balance. But of course, not to get too 413 00:25:37,760 --> 00:25:40,359 Speaker 1: far into food snobbery here. You know, if citrus is 414 00:25:40,400 --> 00:25:43,359 Speaker 1: prohibitively expensive in your area, or if for whatever reason, 415 00:25:43,400 --> 00:25:46,000 Speaker 1: you don't have the time or the grip strength to 416 00:25:46,040 --> 00:25:48,400 Speaker 1: squeeze a whole bunch of lemons so you're using store 417 00:25:48,440 --> 00:25:51,600 Speaker 1: bought lemonade or like crystal light or whatever. Um, or 418 00:25:51,640 --> 00:25:54,520 Speaker 1: if if a friend like helpfully brought over a bottled mix, 419 00:25:55,040 --> 00:25:57,520 Speaker 1: never feel bad about making do with what you've got, y'all. 420 00:25:57,880 --> 00:26:00,520 Speaker 1: Um My, My personal drink heck and vice for the 421 00:26:00,520 --> 00:26:04,280 Speaker 1: episode is to spring for at least one fresh lemon 422 00:26:04,440 --> 00:26:07,240 Speaker 1: or lime if you're going to be mixing things, because 423 00:26:07,440 --> 00:26:11,119 Speaker 1: just a single wedge squeezed into each glass makes such 424 00:26:11,240 --> 00:26:15,920 Speaker 1: a world of difference. YEA, hopefully balance out that sugar 425 00:26:16,359 --> 00:26:19,200 Speaker 1: just just a little, just a little, help you out. Also, 426 00:26:19,280 --> 00:26:22,840 Speaker 1: pouring soda water on top of anything helps. Yes, that 427 00:26:23,040 --> 00:26:29,080 Speaker 1: is a drink hack I use as well. And that 428 00:26:29,119 --> 00:26:32,360 Speaker 1: brings us to the end of this classic episode. We 429 00:26:32,480 --> 00:26:35,000 Speaker 1: hope that it brought you as much joy as it 430 00:26:35,040 --> 00:26:39,280 Speaker 1: brought us. Um And we've been getting a lot of 431 00:26:39,320 --> 00:26:43,879 Speaker 1: recipes from you listeners lately for some summertime beverages of 432 00:26:43,880 --> 00:26:45,639 Speaker 1: all kinds. So if you've got to take on the 433 00:26:45,640 --> 00:26:51,720 Speaker 1: whiskey sour good for the summer, we would love the recipe. Absolutely. 434 00:26:52,040 --> 00:26:58,600 Speaker 1: Oh heck I have some like frozen passion fruit. Oh yes, okay, 435 00:26:58,840 --> 00:27:02,440 Speaker 1: all right, if I'll report back, Yes, yes, I think 436 00:27:02,480 --> 00:27:06,439 Speaker 1: we should have a brief rundown check in of our 437 00:27:06,440 --> 00:27:12,040 Speaker 1: whiskey sour experiences after absolutely, but yes, if you would 438 00:27:12,119 --> 00:27:13,560 Speaker 1: like to get in touch with us, we would love 439 00:27:13,560 --> 00:27:16,639 Speaker 1: to hear from you, Yes we would. You can email us. 440 00:27:16,640 --> 00:27:19,160 Speaker 1: Our email is Hello at savor pod dot com. We're 441 00:27:19,200 --> 00:27:22,040 Speaker 1: also on social media. You can find us on Twitter, Facebook, 442 00:27:22,080 --> 00:27:24,600 Speaker 1: and Instagram at saver PUD and we do hope to 443 00:27:24,640 --> 00:27:27,119 Speaker 1: hear from you. Savor is production of I Heart Radio. 444 00:27:27,280 --> 00:27:29,280 Speaker 1: For more podcasts from my Heart Radio, you can visit 445 00:27:29,320 --> 00:27:32,080 Speaker 1: the i heart Radio app, Apple Podcasts, or wherever you 446 00:27:32,119 --> 00:27:34,639 Speaker 1: listen to your favorite shows. Thanks as always to our 447 00:27:34,640 --> 00:27:37,600 Speaker 1: super producers Dylan Fagan and Andrew Howard. Thanks to you 448 00:27:37,600 --> 00:27:39,360 Speaker 1: for listening, and we hope that lots more good things 449 00:27:39,400 --> 00:27:40,240 Speaker 1: are coming your way