April 19, 2024 • 9 mins
Gabe Orta is the Co-Founder of Bar Lab, an NCL Partner. He makes us delicious cocktails that we get to enjoy on the show!
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Speaker 1 (00:01):
Today's Daily Highlight from Elvis Duran in the morning show
at ncl's Innovative Lounge, Innovation Lounge, here we go our
friend Gabe Orta, who's been a partner.
Speaker 2 (00:13):
With the n CL for many years.
Speaker 1 (00:15):
He's the founder of bar Lab and just like it,
we're in the Innovation Lounge.
Speaker 2 (00:21):
He runs a bar lab.
Speaker 1 (00:23):
I guess, as in Labrador as in dogs Retrievers laboratory.
So Gabe, let's talk cocktails. You hear the tinkling ice?
Speaker 2 (00:34):
Right? Yeah, all right, we just start with one. I'm
sorry I've been waiting all Remember last time he came in,
I got drunk. We remember, you don't I really don't.
Speaker 1 (00:48):
You remember the.
Speaker 2 (00:48):
Best cocktail I've ever had?
Speaker 1 (00:50):
So I want to see what he has to Okay,
all right, and keep in mind we're drinking responsibly on
behalf of our friends at Norwegian Cruise Line and also
on behalf of iHeartRadio and all of our attorneys.
Speaker 2 (00:59):
Now, so what is your first cocktail?
Speaker 3 (01:03):
So I made some real quick just so we get
you guys going and drinking. So we made this with
with gin. It's a special gin.
Speaker 2 (01:12):
The Norwegian made Gin makes me crazy.
Speaker 3 (01:14):
Have their own ginc sixty six and uh so we
made one with what we do. The whole point of
the concept is that we get leftover ingredients from the kitchen.
So the kitchen, instead of throwing it away, we get
those ingredients and we make cock to them.
Speaker 2 (01:29):
So what do you make on the left over meatloaf? Days?
Love you a little tricky? Maybe just bourbon straight out? Okay,
here's some pancakes.
Speaker 3 (01:37):
Go to where we're new loft. So we didn't the celery.
We got the celery, the left or celery, the leaves
we infusa in the gin. We got our left over cucumbers.
You know they cut the cucumbers, the tips of the cucumbers.
We grab that, we blend it and we put gin cucumber, celery.
Speaker 2 (01:52):
Bitters and citrus. So I'm gonna saw sounds like a
salad to get you guys going shake it up. Baby.
Colors are beautiful. But you know what happens to me
when I drink gin? Yeah, you get crazy. I bite
people's crotches. I guess he's sitting next to him on
the airplane today. There goes my crotch almost puts the
gin in Norwegian?
Speaker 1 (02:15):
Is that our new show? There goes my cross. Yes,
all right, okay, So Gabe is doing his thing. He's
a there's gonna be citrus in here to kind of
balance out all the vegetables.
Speaker 2 (02:25):
Oh that's such a fun sound.
Speaker 1 (02:27):
I just shaken and then I'm just going on the
top of week since spark, But Nate is first in line.
Speaker 2 (02:31):
He keeps getting closer. I seriously, is life that awful?
Abe is an artisan? I'm sorry.
Speaker 1 (02:39):
This guy is looking at this work and I'm telling
you it tastes even better than it looks.
Speaker 2 (02:43):
You haven't had any yet. They come over here. We
have a restraining order against you. He's gonna he's gonna
get himself on a no fly list. Yeah, I can't wait.
Speaker 1 (02:51):
I love that you're using using things from the kitchen
that were not used at dinner service, all fresh ingredients, right, so.
Speaker 3 (02:59):
The whole on sip and just reuse him and uh,
there we go.
Speaker 2 (03:02):
This is the cucumber microphone, all right? It should be
gin refreshing. Oh my god, I'll have a ship made.
Are you sure you want him near a microphone? I
don't know. Open flame? So what's the what is the
name of this cocktail game?
Speaker 3 (03:19):
So the name of this culture is the cucumber Fish,
and it's going to be available on the next and
the next.
Speaker 2 (03:26):
Ship or we're innovating right here. Yeah, I made it
just for you guys. All right, you guys inspire me.
Bottoms up, bitches.
Speaker 1 (03:34):
I'd like to just point out that all the men
have alcoholic beverages, the ladies not so much.
Speaker 3 (03:41):
Well, that one is to share because it's big enough.
I'm gonna make one. The next one is more spicy one, okay,
and uh and that one is a tequila base.
Speaker 1 (03:50):
Okay, well okay, but hold on a second. We gotta
go back up, back up. What is the name of
this cocktail.
Speaker 2 (03:55):
It's the cucumber fish because his face is scary. You
all thought his fist because I thought it was gonna
get a punch in the face when I took it.
There we go to the cucumbers if you want. Oh
that is nice, very nice. Yeah, please share so everybody
(04:18):
can see it. No, very freshing, no sharing.
Speaker 3 (04:20):
Lit.
Speaker 1 (04:21):
I interrupted your next cocktail, and that was very rude
of me. Gave what is your next cocktail?
Speaker 3 (04:24):
So the next one is all good, by the way,
but the next one is a tequila base. And again
with the sixty six brand. It's tequila is Norwegian tequila.
And then we put ginola, which is a passion fully
cure and it's passion throughit tequila. And then we get
the leftover peppers that you know, the kitchen cause the peppers,
So the left over tops, instead of throwing it away,
(04:46):
we reuse them. We make a juice, we make an
elixir out of it, citrus and uh. And then same
thing with the halopenia tops. They you know, they caught
the Halopeni of the tops, always getting the garbage, and
instead of throwing them away, we collect them. We make
another elixir and we mix up with and it's gonna
be like a spicy, savory kind of margins.
Speaker 2 (05:08):
I mean, I can't wait.
Speaker 1 (05:09):
Who else that tastes my my fizz your double fizzy
youait can over there?
Speaker 2 (05:21):
And this is where we lost Nate. Wow.
Speaker 1 (05:24):
Oh yeah, So you know I love tequila. I am
such a tequila fan. So this is gonna it's gonna
rot my world like an arch sognis and has a
lot of flavor you just described Danielle a great perfect agent,
has lots of flavor.
Speaker 2 (05:41):
This has been a very abusive day for you.
Speaker 1 (05:44):
They put me in the back and revent me.
Speaker 2 (05:48):
I don't remember.
Speaker 1 (05:52):
And by the way, cocktail culture is just one of
the many things you can enjoy on a Norwegian Cruise
Line cruise right, it's number one prior on our list.
Speaker 2 (06:01):
Whenever we cruise, Elvis is like, were you at let's
have a cocktail? Of course, what are you looking at now?
They got the Commodore room. Sick that it's gonna be
on the ship. Are you my gosh? Two SIPs? What's that?
What's that electric red stuff?
Speaker 3 (06:17):
That you're red pepper, the red Pepper juice and the
leakser he was what is you guys favorite bar in
the cruise?
Speaker 1 (06:25):
Well, I gotta say I always have a good time
at the Haven Bar because it's close to my bed.
Speaker 2 (06:34):
You can slither home at the end of the nights.
What's your favorite bar, Gabe?
Speaker 3 (06:38):
I like the Whiskey Bar. Okay, it's really fun. They
do karaokes, they do all.
Speaker 2 (06:43):
Kinds of program one where you got to the ice.
Speaker 1 (06:47):
Also the wine bar, and speaking of there's the new
wine bar called Swirl.
Speaker 2 (06:51):
It's gonna be on Aqua.
Speaker 1 (06:53):
It's supposed to be like a whole different, elevated wine
experience for those of you who love to drink wine,
or those of you, well like Gandhi who liked to wine.
Speaker 2 (07:02):
Hey, anyway, I feel attacked. You are join the club.
The game is pouring our cocktails now.
Speaker 3 (07:11):
So these one is going to be a little bit
of spicy, not so much if you got you know,
just a little hint of spice from the opinion.
Speaker 2 (07:17):
All right, now, can I drink this while I'm riding
the new Aqua coaster on the new ship while wile
probably not? Maybe right before you do it as it's
going down the hill? So who the show is going
on the next cruise? Oh? I mean everyone would like,
but you know, Nate, is it you? So some of
(07:40):
us weren't. Where are you going?
Speaker 1 (07:44):
I'm gonna go to Italy and I'm gonna go around
the boot and I'm gonna end up in Venice, Venice.
Speaker 2 (07:51):
The Venice. Oh my god, he's gonna end up in
the Venice in the canal. You know what I mean? Yes,
I do, of course, all right, I'm.
Speaker 3 (08:03):
So ready, all right, so this one's right, poor, We
just go in a garnage with the nine lime wheel.
Speaker 2 (08:10):
A lime wheel?
Speaker 1 (08:11):
Did you ever do that thing where you dry out
the citrus and you put different flavored tastes on them.
Speaker 2 (08:18):
We do it all the time.
Speaker 3 (08:19):
We also get rid of the any leftovers and we
just bring the dehydrated and uh and it just gives
you a different flame.
Speaker 2 (08:26):
I love it. It's really good. Nate, Why are you
approaching like this? I'm gonna help distribute down. Don't cut
the line.
Speaker 1 (08:37):
You were such a sloppy drum. Sit down, drink responsibly.
Speaker 2 (08:42):
Write this whole thing already. That was fast. Oh my god.
In all defense in his Nate's like a vultterer of
dead animal over here. He's just he's just hovering, waiting
for one to be ready.
Speaker 1 (08:53):
Get closer and closer, Jeff, whenever he approaches the microphone,
turn it down. So what is this called game? You
go to the microphone? I can't hear you. What is
it called called Barbarosa?
Speaker 2 (09:09):
Okay, oh that's good. That's got a little kiss. Oh
that's nice. Oh yeah, thank you, thank you the game everyone. So,
if I want to find you online, it's bar bar
dot com dot com.
Speaker 3 (09:29):
Yeah, and then we have our our venues there and
everything we do. So yeah, so Fruity gets spicy, Yeah,
Fruity spicy savory.
Speaker 2 (09:40):
This is the second spicy drink I've had in a
couple of weeks that I prefer a spicy cover. You're
going from sweet to spicy. Are you a spicy margarita again?
A game?
Speaker 1 (09:51):
Or thank you so much for being a very vital
part of our Norwegian experience.
Speaker 2 (09:56):
We love you.
Today's Daily Highlight from Elvis Duran in the morning show
at ncl's Innovative Lounge, Innovation Lounge, here we go our
friend Gabe Orta, who's been a partner.
Speaker 2 (00:13):
With the n CL for many years.
Speaker 1 (00:15):
He's the founder of bar Lab and just like it,
we're in the Innovation Lounge.
Speaker 2 (00:21):
He runs a bar lab.
Speaker 1 (00:23):
I guess, as in Labrador as in dogs Retrievers laboratory.
So Gabe, let's talk cocktails. You hear the tinkling ice?
Speaker 2 (00:34):
Right? Yeah, all right, we just start with one. I'm
sorry I've been waiting all Remember last time he came in,
I got drunk. We remember, you don't I really don't.
Speaker 1 (00:48):
You remember the.
Speaker 2 (00:48):
Best cocktail I've ever had?
Speaker 1 (00:50):
So I want to see what he has to Okay,
all right, and keep in mind we're drinking responsibly on
behalf of our friends at Norwegian Cruise Line and also
on behalf of iHeartRadio and all of our attorneys.
Speaker 2 (00:59):
Now, so what is your first cocktail?
Speaker 3 (01:03):
So I made some real quick just so we get
you guys going and drinking. So we made this with
with gin. It's a special gin.
Speaker 2 (01:12):
The Norwegian made Gin makes me crazy.
Speaker 3 (01:14):
Have their own ginc sixty six and uh so we
made one with what we do. The whole point of
the concept is that we get leftover ingredients from the kitchen.
So the kitchen, instead of throwing it away, we get
those ingredients and we make cock to them.
Speaker 2 (01:29):
So what do you make on the left over meatloaf? Days?
Love you a little tricky? Maybe just bourbon straight out? Okay,
here's some pancakes.
Speaker 3 (01:37):
Go to where we're new loft. So we didn't the celery.
We got the celery, the left or celery, the leaves
we infusa in the gin. We got our left over cucumbers.
You know they cut the cucumbers, the tips of the cucumbers.
We grab that, we blend it and we put gin cucumber, celery.
Speaker 2 (01:52):
Bitters and citrus. So I'm gonna saw sounds like a
salad to get you guys going shake it up. Baby.
Colors are beautiful. But you know what happens to me
when I drink gin? Yeah, you get crazy. I bite
people's crotches. I guess he's sitting next to him on
the airplane today. There goes my crotch almost puts the
gin in Norwegian?
Speaker 1 (02:15):
Is that our new show? There goes my cross. Yes,
all right, okay, So Gabe is doing his thing. He's
a there's gonna be citrus in here to kind of
balance out all the vegetables.
Speaker 2 (02:25):
Oh that's such a fun sound.
Speaker 1 (02:27):
I just shaken and then I'm just going on the
top of week since spark, But Nate is first in line.
Speaker 2 (02:31):
He keeps getting closer. I seriously, is life that awful?
Abe is an artisan? I'm sorry.
Speaker 1 (02:39):
This guy is looking at this work and I'm telling
you it tastes even better than it looks.
Speaker 2 (02:43):
You haven't had any yet. They come over here. We
have a restraining order against you. He's gonna he's gonna
get himself on a no fly list. Yeah, I can't wait.
Speaker 1 (02:51):
I love that you're using using things from the kitchen
that were not used at dinner service, all fresh ingredients, right, so.
Speaker 3 (02:59):
The whole on sip and just reuse him and uh,
there we go.
Speaker 2 (03:02):
This is the cucumber microphone, all right? It should be
gin refreshing. Oh my god, I'll have a ship made.
Are you sure you want him near a microphone? I
don't know. Open flame? So what's the what is the
name of this cocktail game?
Speaker 3 (03:19):
So the name of this culture is the cucumber Fish,
and it's going to be available on the next and
the next.
Speaker 2 (03:26):
Ship or we're innovating right here. Yeah, I made it
just for you guys. All right, you guys inspire me.
Bottoms up, bitches.
Speaker 1 (03:34):
I'd like to just point out that all the men
have alcoholic beverages, the ladies not so much.
Speaker 3 (03:41):
Well, that one is to share because it's big enough.
I'm gonna make one. The next one is more spicy one, okay,
and uh and that one is a tequila base.
Speaker 1 (03:50):
Okay, well okay, but hold on a second. We gotta
go back up, back up. What is the name of
this cocktail.
Speaker 2 (03:55):
It's the cucumber fish because his face is scary. You
all thought his fist because I thought it was gonna
get a punch in the face when I took it.
There we go to the cucumbers if you want. Oh
that is nice, very nice. Yeah, please share so everybody
(04:18):
can see it. No, very freshing, no sharing.
Speaker 3 (04:20):
Lit.
Speaker 1 (04:21):
I interrupted your next cocktail, and that was very rude
of me. Gave what is your next cocktail?
Speaker 3 (04:24):
So the next one is all good, by the way,
but the next one is a tequila base. And again
with the sixty six brand. It's tequila is Norwegian tequila.
And then we put ginola, which is a passion fully
cure and it's passion throughit tequila. And then we get
the leftover peppers that you know, the kitchen cause the peppers,
So the left over tops, instead of throwing it away,
(04:46):
we reuse them. We make a juice, we make an
elixir out of it, citrus and uh. And then same
thing with the halopenia tops. They you know, they caught
the Halopeni of the tops, always getting the garbage, and
instead of throwing them away, we collect them. We make
another elixir and we mix up with and it's gonna
be like a spicy, savory kind of margins.
Speaker 2 (05:08):
I mean, I can't wait.
Speaker 1 (05:09):
Who else that tastes my my fizz your double fizzy
youait can over there?
Speaker 2 (05:21):
And this is where we lost Nate. Wow.
Speaker 1 (05:24):
Oh yeah, So you know I love tequila. I am
such a tequila fan. So this is gonna it's gonna
rot my world like an arch sognis and has a
lot of flavor you just described Danielle a great perfect agent,
has lots of flavor.
Speaker 2 (05:41):
This has been a very abusive day for you.
Speaker 1 (05:44):
They put me in the back and revent me.
Speaker 2 (05:48):
I don't remember.
Speaker 1 (05:52):
And by the way, cocktail culture is just one of
the many things you can enjoy on a Norwegian Cruise
Line cruise right, it's number one prior on our list.
Speaker 2 (06:01):
Whenever we cruise, Elvis is like, were you at let's
have a cocktail? Of course, what are you looking at now?
They got the Commodore room. Sick that it's gonna be
on the ship. Are you my gosh? Two SIPs? What's that?
What's that electric red stuff?
Speaker 3 (06:17):
That you're red pepper, the red Pepper juice and the
leakser he was what is you guys favorite bar in
the cruise?
Speaker 1 (06:25):
Well, I gotta say I always have a good time
at the Haven Bar because it's close to my bed.
Speaker 2 (06:34):
You can slither home at the end of the nights.
What's your favorite bar, Gabe?
Speaker 3 (06:38):
I like the Whiskey Bar. Okay, it's really fun. They
do karaokes, they do all.
Speaker 2 (06:43):
Kinds of program one where you got to the ice.
Speaker 1 (06:47):
Also the wine bar, and speaking of there's the new
wine bar called Swirl.
Speaker 2 (06:51):
It's gonna be on Aqua.
Speaker 1 (06:53):
It's supposed to be like a whole different, elevated wine
experience for those of you who love to drink wine,
or those of you, well like Gandhi who liked to wine.
Speaker 2 (07:02):
Hey, anyway, I feel attacked. You are join the club.
The game is pouring our cocktails now.
Speaker 3 (07:11):
So these one is going to be a little bit
of spicy, not so much if you got you know,
just a little hint of spice from the opinion.
Speaker 2 (07:17):
All right, now, can I drink this while I'm riding
the new Aqua coaster on the new ship while wile
probably not? Maybe right before you do it as it's
going down the hill? So who the show is going
on the next cruise? Oh? I mean everyone would like,
but you know, Nate, is it you? So some of
(07:40):
us weren't. Where are you going?
Speaker 1 (07:44):
I'm gonna go to Italy and I'm gonna go around
the boot and I'm gonna end up in Venice, Venice.
Speaker 2 (07:51):
The Venice. Oh my god, he's gonna end up in
the Venice in the canal. You know what I mean? Yes,
I do, of course, all right, I'm.
Speaker 3 (08:03):
So ready, all right, so this one's right, poor, We
just go in a garnage with the nine lime wheel.
Speaker 2 (08:10):
A lime wheel?
Speaker 1 (08:11):
Did you ever do that thing where you dry out
the citrus and you put different flavored tastes on them.
Speaker 2 (08:18):
We do it all the time.
Speaker 3 (08:19):
We also get rid of the any leftovers and we
just bring the dehydrated and uh and it just gives
you a different flame.
Speaker 2 (08:26):
I love it. It's really good. Nate, Why are you
approaching like this? I'm gonna help distribute down. Don't cut
the line.
Speaker 1 (08:37):
You were such a sloppy drum. Sit down, drink responsibly.
Speaker 2 (08:42):
Write this whole thing already. That was fast. Oh my god.
In all defense in his Nate's like a vultterer of
dead animal over here. He's just he's just hovering, waiting
for one to be ready.
Speaker 1 (08:53):
Get closer and closer, Jeff, whenever he approaches the microphone,
turn it down. So what is this called game? You
go to the microphone? I can't hear you. What is
it called called Barbarosa?
Speaker 2 (09:09):
Okay, oh that's good. That's got a little kiss. Oh
that's nice. Oh yeah, thank you, thank you the game everyone. So,
if I want to find you online, it's bar bar
dot com dot com.
Speaker 3 (09:29):
Yeah, and then we have our our venues there and
everything we do. So yeah, so Fruity gets spicy, Yeah,
Fruity spicy savory.
Speaker 2 (09:40):
This is the second spicy drink I've had in a
couple of weeks that I prefer a spicy cover. You're
going from sweet to spicy. Are you a spicy margarita again?
A game?
Speaker 1 (09:51):
Or thank you so much for being a very vital
part of our Norwegian experience.
Speaker 2 (09:56):
We love you.
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