December 30, 2023 • 51 mins
Space Coast Eats Episode 62 featuring Ethan Tyler
Step beyond the velvet rope and into the allure of mixology with me, Jesse, on Space Coast Eats. Our guest, Ethan from Lourdes Library, is no mere barkeeper; he's an alchemist of the modern speakeasy. Listen in as he conjures up libations that will seduce your senses, from a sumptuous strawberry syrup mocktail to the revered Last Word. Savor the tales of our New Year's Eve escapades, the social swirl of contemporary bar culture, and a look back at festivities of yesteryear. Our conversation isn't just about clinking glasses—it's also a peek at what the future holds for cocktail enthusiasts.
Join me on a personal odyssey through the art of the cocktail, tutored by none other than George Jenkins, the 'Straw Hat Barman' himself. Relive adventures from pandemic pastimes to a revived social scene, discovering the secrets of Prohibition-era recipes and transporting them into the present with a culinary twist. Immerse yourself in the process of distilling the essence of nostalgic flavors like caramel popcorn into sippable spirits. Find out why celery bitters aren't just for Bloody Marys and learn the delicate dance of preserving the integrity of spirits like vermouth. This chapter of our discourse is a veritable master class in creative mixology.
The episode comes to a crescendo with my own ascent in the regional bartending ranks. Root for your host as we shake and stir our way to the top with a cocktail inspired by community, the Popcorn for Pops. Raise your glass to the local legends, like the bartender who brought home a 3D printed rocket ship trophy with the Moon Tang Tini. As we wrap up with musings on the latest cocktail trends, from Midori-laced creations to garnishes that defy convention, the promise stands clear: this coming year, we'll not only push the boundaries of what's in your glass, but also who's behind the bar, one innovative collaboration at a time. Cheers to the journey and the magic that awaits with every pour on Space Coast Eats.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
All right, this is Space Ghost Eats.
My name is Jesse, your host ofSpace Ghost Eats, the delicious
podcast.
So delicious, so scrumptious,so overly tantalizing.
So, yeah, we're going to getyour taste buds salivating over
(00:21):
some very nice craft cocktailsin the studio.
Ethan the barkeeper.
Speaker 2 (00:27):
Yes, sir.
Speaker 1 (00:28):
Now, widely through the Eaghad neighborhood, from
serving up the finest cocktails,Salty Fox, and now you're made
your way to the Speak EasyLord's Library.
Oh yeah, and it is a true SpeakEasy.
Speaker 2 (00:44):
Yeah, 100%.
Speaker 1 (00:45):
Like you just can't walk in.
Speaker 2 (00:47):
I mean you can walk in, but it's just a library.
Speaker 1 (00:50):
It's just a library.
Speaker 2 (00:51):
Yeah, you're just going to see books and an
amazing librarian.
Speaker 1 (00:54):
Yes, yeah, and then what happens?
Speaker 2 (00:59):
You have to find the Book of the Week.
Speaker 1 (01:00):
The Book of the Week which you guys don't you divulge
like little Easter eggs, likeon Instagram.
Speaker 2 (01:08):
We inform the people what the Book of the Week is on
our Instagram and Facebook page.
Speaker 1 (01:13):
Yeah, so you just have to pay attention to the
social media to be included,Exactly Like a little wink wink
nod on our social media.
Speaking of social media, it'dbe an honor to see us reposted
on your social media handle.
We'd love to see everythingthat we do here get shared by
you, your friends.
So tune in, subscribe to us onSpotify Space Coast Podcast
(01:37):
Network, where you can findSpace Coast Eats and many other
podcasts produced right here onthe Space Coast.
So, yeah, we have already somethings on the table.
You guys can't see, but maybeI'll give you a little sneak
peek.
Bar Cam activated.
We have some ingredients on thetable.
The finest ingredients andbefore we let these drinks just
(02:01):
get too warm when we start off,let's kick off the show with you
preparing some cocktails.
How does that sound?
Speaker 2 (02:10):
I love it.
I love it.
Speaker 1 (02:11):
You have three recipes in front of you, is that
?
Speaker 2 (02:13):
correct, correct.
I have three recipes.
I have a mocktail, I have awinner showcase cocktail that I
created.
And the last word, which is thefinest classic of the classics,
the finest of the classicclassics.
Speaker 1 (02:27):
I love it.
And then stay tuned because weare going to jump right into
some of the New Year's Eve talkssee what's going on around town
, see what your boy Ethan'sgoing to be doing as far as
what's going on at Lord's and,of course, let's talk some
nostalgia what people do for NewYear's Eve in general, what
they could expect for the nextyear regarding some trends in
(02:51):
the craft cocktail scene.
But right now I'm going to letEthan give us a play by play,
how he's giving us a little peekinto his style of cooking.
Speaker 2 (03:04):
So, starting out, we're going to make Jesse his
mocktail.
Speaker 1 (03:08):
Oh hey.
Speaker 2 (03:09):
So we have strawberry syrup, fresh start, strawberry
syrup, fresh squeezed lemonjuice, and I'm going to top it
off with some ginger ale.
Speaker 1 (03:21):
Very nice.
Speaker 2 (03:22):
Give it a nice little shake.
Activate the citrus.
Speaker 1 (03:29):
I like it.
You hear that shake on the mic.
Oh, it's going to make it for agood sound bite.
Speaker 2 (03:36):
Every glass drop of rocks glass.
Speaker 1 (03:42):
Oh yeah, we got a fresh ginger ale over there.
Oh baby, Look at that.
Pop pop his fizz.
Oh dude, All right, so that isthe Marktail.
Speaker 2 (03:59):
He's going to give it a little taste real quick and
yeah.
Speaker 1 (04:02):
And I'll let you freshen up, get reset for the
next cocktail.
Well, thank you.
Here we are the show.
Until cam Look at that, here wego.
Oh, that's delightful.
Oh, I can enjoy this all yearlong.
Speaker 2 (04:25):
That's the difference between using fresh lemon and
highly processed lemon.
Speaker 1 (04:31):
No, that's fresh squeeze.
Speaker 2 (04:33):
Okay, this next cocktail is one of my favorites.
It is called the last word.
Speaker 1 (04:40):
All right, we got you pouring.
What is that solution?
Speaker 2 (04:43):
in that bottle.
So inside this bottle we havegin, green chartreuse, lime
juice and maraschino liqueur.
Speaker 1 (04:53):
Oh, all in the shaker over ice.
Oh, we got the up.
Glass, glass, oh boy.
Speaker 2 (05:04):
Nice hard shape.
Speaker 1 (05:05):
See Space Goose Eats, where we bring the cocktails to
you in studio mix.
Speaker 2 (05:10):
Oh, man look at that.
Speaker 1 (05:12):
That is a good strain , oh yeah.
Speaker 2 (05:15):
And typically it would get a couple of amaretto
soaked cherries on top of it.
Oh, baby doll, but you know,what today, cutting out the
sugar a little bit, is that aNew Year's resolution for you,
oh yeah, I have so many of thoseCheers brother.
Speaker 1 (05:33):
All right toasting.
Speaker 2 (05:36):
Oh yeah.
Speaker 1 (05:41):
Mmm.
Speaker 2 (05:42):
Yeah, lord have mercy .
Speaker 1 (05:45):
All right, let me get a smell of it.
Get up in there.
Speaker 2 (05:49):
Fresh off the nose too, very herbaceous oh.
Speaker 1 (05:54):
What's that?
One called again the last word,mmm, and that's on the menu.
Speaker 2 (05:58):
It was on the menu, ah, so we took it off the menu
because of the green chartreuseingredient.
Explain so green chartreuse iscreated by monks in France, ah,
and at one point there was ascare.
It's kind of like during ahurricane, where everybody just
buys the toilet paper.
Ah you know, so we weren't ableto get it for like six months.
Speaker 1 (06:23):
So really yeah, so it was a supply chain issue.
Speaker 2 (06:27):
Yeah, and at one point I thought I would never
taste it again.
Speaker 1 (06:31):
That's scary I know right.
Speaker 2 (06:33):
And then we had a customer come in and he brought
in a bottle from the 70s.
No shit, yeah, a bottle fromthe 70s, but it was.
There was probably only liketwo shots left in the bottle.
Speaker 1 (06:44):
Oh, wow.
Speaker 2 (06:44):
And I was holding on to it.
It was the, the elixir of life.
Speaker 1 (06:49):
Yeah, highly concentrated elixir of life.
It was delicious, I'm sure, andthen that must have been like
you know, it would have to beenlike a, what I call it.
It's not a basement, it's a.
Seller seller kept.
Oh right, oh yeah because thecork was still like kind of it
was.
Speaker 2 (07:07):
It was gone in play bowl.
It was gone in today's.
Speaker 1 (07:10):
Oh, I bet well the contents, I'm sure yeah but we
still had the bottle.
Speaker 2 (07:14):
We have a nice little museum in the library of some
older style bottles.
Speaker 1 (07:19):
Very cool, yeah, especially if you know if the,
if the patrons are bringingtheir own little, you know,
private stash, that's excited.
Speaker 2 (07:28):
I mean it wasn't, it was a gift, right, it was a gift
for the bartenders, that's nice.
Speaker 1 (07:33):
Yeah, that's, very generous very very 40 year old
Green chart shoes.
Speaker 2 (07:38):
Yeah, that's awesome.
Speaker 1 (07:40):
Yeah, well, that tastes amazing and hopefully the
supply chain thing.
Speaker 2 (07:45):
Oh, it gets.
I think it's fixed itself.
You know, we we bought a couplebottles, but we're keeping them
well hidden Just in case forthe apocalypse.
I you know.
Speaker 1 (07:56):
Here this, there's a couple other of the cores that
are in demand, and EGAD, whenthe for the baby Guinness recipe
, but I don't, I don't mentionall those, leave it there, but
certainly Hard to find.
Liquors, spirits, yeah, apetifs, all of these you know, kind of
(08:16):
make a little bit for a, I'dsay a little bit of venture.
You know, because, let's say,if you could pour a drink that
most other places can't, ormaybe don't, maybe they don't
have, you know, the, the hookup,so to speak, you know, for
different ingredients, that's a,that's a nice, like a little,
you know, a little nod to whatyou guys are Doing with the
brand and saying hey, you know,we're gonna bring some recipes
(08:39):
back, we're gonna tweak it,we're gonna add our own kind of
special ingredients, like Someof the the trends, and I want to
get into that as well.
But do we have another drink topour?
Speaker 2 (08:48):
we do but give me a little second on this.
Speaker 1 (08:52):
Okay, you want, oh, you want, to enjoy it completely
.
Yeah, yeah, yeah, oh, I seewhat he's doing, okay.
Speaker 2 (08:57):
Yeah, I need to take this one down first.
Speaker 1 (08:59):
No, I wasn't sure if those were like a spillable, you
know, poor.
Speaker 2 (09:05):
It's a zipper, it's a nice, all right let's separate.
Speaker 1 (09:08):
I agree so With the Lord, lord's again, you guys
kind of came through and Iremember there was a delay I
remember was supposed to be ofit come around or a little
earlier.
So you had the ball.
I mean, everything was paused.
Yeah, any kind of publicengagement, any kind of social
gatherings, was highly, highly,highly forbidden, just about
(09:28):
discouraged eventually and thenfinally, like, brought Back.
You know, I think everybodyjust kind of said, okay, you
know, let's get over house andgo enjoy.
Speaker 2 (09:36):
Sunshine and during that, during that time period,
when the owners First told meabout this concept and then cove
, it hit I.
I dived into books and juststarted doing research, that's
on craft cocktails from theprohibition era, sure, you know.
And then I went out there and II found a mentor as well.
Shout out to the straw hatbarman.
(09:58):
George Jenkins I like to throwthat one out George Jenkins.
Speaker 1 (10:01):
Yeah, yeah.
Speaker 2 (10:02):
Gotta throw him out there.
A little shout out.
Speaker 1 (10:03):
Yeah, good, george, you, you may have to be a space
goes eats guests one of thesetimes.
Speaker 2 (10:10):
I hear he has the best home bar.
Oh, ever, ever, ever.
Speaker 1 (10:16):
We may have to go on the road for this podcast.
So you got a mentor, you.
You looked at all the recipesFrom the prohibition area which
are, some people argue, areagain.
You know, now we're seeing aresurgence in some of these
classic recipes, from bees kneesto my ties to you know.
(10:39):
The more popular ones, I think,the more.
How do you say fun, like theold-fashioned, like everything's
getting smoked?
The manhattan's, you know, upon the rocks, different types of
her booth people are Infusingand making their homemade
Bitters.
Yeah, it's taking a.
Speaker 2 (10:58):
Very culinary approach.
Speaker 1 (11:00):
Yeah, yeah, explain on that, expound on that.
Speaker 2 (11:02):
So I'm deconstructing a food into a liquid for
example, with the other cock,just the other cocktail.
We'd be making popcorn for pops, so I had the idea of Caramel
popcorn.
Oh you know like during theholidays.
Speaker 1 (11:17):
It's a great start.
Speaker 2 (11:18):
Yeah, so I had that in my head, because that was a
tradition for my father and I.
We would have the big metal tinreally had, like the butter
popcorn, the different types inthere.
Speaker 1 (11:29):
Oh, the divider, oh yeah, yeah that was our favorite
.
Speaker 2 (11:32):
The current caramel was our favorite.
Speaker 1 (11:33):
All right, so the cheddar was left over.
Speaker 2 (11:37):
That was for my brother.
So I was like how am I gonnaturn this into a liquid form,
you know?
So I made my own popcorn syrup.
Oh, hey, yeah, just an awesome.
The act to bag a popcorn, yeah,from the gas station.
Speaker 1 (11:54):
Sure.
Speaker 2 (11:54):
Oh man, the butter sensation.
Speaker 1 (11:56):
Yes.
Speaker 2 (11:57):
So I made the syrup and you just throw in the back
of popcorn into the syrup andlet it soak up all the goodness,
and then you just drain it outand then you have your
concoction from syrup.
And then I also used a Cornliqueur as well, and then rye
whiskey.
Sounds like a good combo andcelery betters, because we would
(12:21):
always put celery salt on ourpopcorn.
Speaker 1 (12:24):
Even the caramel popcorn even that.
Speaker 2 (12:26):
Wow, that's creative.
Speaker 1 (12:28):
Yeah, I mean salted caramel is like you can't.
You can't find a latte inStarbucks without it.
Things all the car.
Speaker 2 (12:37):
Yeah, so like whenever.
So it seems like that's wherecraft cocktails are is Taking a
food and turning it into aliquid form.
Speaker 1 (12:48):
Like a snack.
You can drink, correct, butafter three you may also feel a
little yeah, yeah, like, so Ijust Couple.
Speaker 2 (12:58):
Couple weeks ago I heard of they just came out with
the Doritos.
Stop it.
Speaker 1 (13:04):
Yeah, I don't want to hear anymore.
That's just ridiculous.
Speaker 2 (13:07):
I know they're getting big so people are
starting to get a little crazywith it, but usually the the
crazy things is what?
Yeah well, you never know.
Speaker 1 (13:14):
I mean with without you know, jalapeno gin and I'm
seeing like all kinds of infused, like you know, like, like
you're saying like herbs likefood into and it's not flavor,
it's not orange flavor, it'slike infused with the orange
peel essence, essence of theorange and we've had these kinds
of things Lemon cellos, anexample you know I mean there's
some other like alright, let'sderive a fruit flavor and
(13:39):
formulate a infused neutralLiquor like like vodka.
So you have a lot of, you know,all the vodka flavors with, you
know, infused, because it'seasier to flavor a neutral.
Spirit, right yeah so I mean Ithink pinnacle, you know, I
think they have like the mostflavors.
Speaker 2 (13:55):
They get crazy with it, I mean.
Speaker 1 (13:58):
Marshmallow, I think it's all Mars and Mars.
Well, I think I've seen toastand they're like the jelly belly
of vodka's, like they have aflavor for every as much as
jelly bellies have flavors ofjelly beans.
They have flavors and you know,you seem like it's.
It may be over the top, butMaybe have an ev like one of
every, because some of thosespirits aren't going to move
(14:22):
unless you pour it into a drinkthat's on a menu and it's like a
you know, vital component ofthat drink menu.
Otherwise it's just gonna sitover there.
I can't.
I can't tell you how many barsI used to work at.
There's always that one bottleof slo-gen.
Oh see SLOE.
Speaker 2 (14:38):
So while other bars of slo-gen sitting on the shelf,
we're pouring it.
Speaker 1 (14:42):
Right.
Speaker 2 (14:42):
And we're making a slo-gen fizz.
Speaker 1 (14:44):
Oh, really, yeah, we're using it in different
cocktails, like just a hint ofit, though it's not the show,
it's not the Beyonce but it'sthe background singer yeah, and
I learned that even but some ofthese spirits, I mean, if you
don't use them, they're going tospoil Like a vermouth, she'd
treat it like a wine.
It should be cold.
(15:04):
It shouldn't be like, yeah, youhave to High on a shelf.
Speaker 2 (15:06):
You have to keep it in the fridge.
Speaker 1 (15:08):
Yeah.
Speaker 2 (15:08):
You have to.
I can't.
Every single time I go to a barnow, ever since I've been
working at Lord's Library, Ilook at the vermouth sitting on
a back shelf and I'm like no.
That's got to be turned.
I'm like stop it yeah.
Speaker 1 (15:22):
You understand what ingredients are supposed to do,
how they behave, how they'resupposed to be stored and so
forth.
And yeah, I wish more peopleenjoyed a dry martini so that
the driver would move a littlebit more, or more people enjoyed
Manhattan.
So the sweet vermouth, you know.
But over the years, aseverything kind of went to or at
(15:43):
least in my experience when Iwas behind a bar, it was a lot
of like one spirit, one mixerdrinks rum and coax gin and
tonics, you know the tortillas.
Speaker 2 (15:55):
Yeah, it started to go more towards quantity and
then less about quality.
So at the Lord's Library we'reflipping that script.
We're making more qualitycocktails.
Speaker 1 (16:08):
Right, yeah, because most times bars were just like
there wasn't much of a wine list.
You had a blush, which weusually was a white zin, not now
.
Now people are like, well,where's the rosé list?
How many rosés do you have tochoose from?
Before it was like a blush,white or red, it was a wine list
.
And then for the beers, themost exotic thing, and we were
(16:31):
discussing how even the smallbatch of breweries have come up
in a few years in big ways.
Now you can't go to a barwithout being able to select
from, typically, a salad of somekind, an IPA of some kind, a
porter or some other kind ofsour or some other
non-traditional beer.
(16:52):
It's not just the four mainones your Michelobelite, your
Bud Light, budweiser and theKrona or something.
Now it's like you have full-onbeer lists.
I think people have just gottento a point where they're
demanding all kinds ofselections and when you have a
desire for these people to comein and find something exotic
(17:15):
that they can't just find attheir home bar especially if
they're on vacation or touring aplace they want something
unique and new, something theycan tell their friends about.
That you can't get this.
This is a small brewery or asmall speakeasy where they have
only this brand of mixer orcomponent and that's what kind
(17:36):
of sets things apart nowadays.
But yeah, in my days it wasmostly just like it was shots,
limited wines by the glass and alot of draft beer, but things
have.
I mean now people are all wantthat canned beer.
They want that bottle beer, thatexclusive, limited quantity,
only brewed this time of theyear.
So people are looking for moreof an experience too, and I know
(18:00):
you guys offer that experience.
Correct, yeah, and that's notjust you and your bubbling smile
.
It's the personalities and it'salso the crafts I mean.
You guys have so many tools.
How many tools do you havepersonally that you won't,
because before most times a barwas applied, but now with these
exologists, they bring their own.
Speaker 2 (18:19):
Right now, I only own my cocktail shakers.
Oh, really, yeah we keep allthe tools at the bar for all the
bar keepers, because I saw thatcopper strainer.
Speaker 1 (18:31):
Is that copper?
Speaker 2 (18:31):
Yeah, that's from the house.
But, I keep at the house though.
Speaker 1 (18:35):
I don't have a briefcase, oh, ok, like most
exologists, Because I mean, I'msure I'm not alone, but I
noticed a trend to go with aleather apron, oh the apron, you
know.
And it's got the pocket withall the assorted bitters in the
chest you have to have the apron.
Speaker 2 (18:52):
The apron's huge.
When we first opened the bar, Istarted to notice my dry
cleaning bill was out the roofBecause you got to stay fresh
behind the stick.
You got to stay fresh.
Speaker 1 (19:06):
Well, you have to have that crease.
Speaker 2 (19:09):
Oh, nice crease.
Speaker 1 (19:10):
I mean, you know what I'm saying Like that extra
starchy, you know it was more sojust when shaking the cocktail,
especially cocktails with eggwhite.
Speaker 2 (19:19):
You know I would just notice.
I would notice.
I'd go home and my clothes justhave spots all over it, so I
was like I need an apron you doneed an apron.
You know, and then I just foundan awesome apron on Etsy.
On Etsy.
Yeah, I found on Etsy.
You shop on Etsy?
Speaker 1 (19:33):
Yeah, we're learning a few things about this guy.
He likes his up drinks and hispinky out, I know, and he shops
on Etsy.
I'm bougie.
Now Is what you know regardingthis apron?
Are there different styles thatyou were shopping Like?
Ones without pockets, one withpockets?
Speaker 2 (19:53):
I wanted pockets.
Yeah, yeah, you have to havepockets, did you get?
Speaker 1 (19:55):
your name Like leather.
Speaker 2 (19:58):
No, no name, no leather or burned in or anything
like that.
Not yet, not yet.
But I have a cool idea for anew apron.
Speaker 1 (20:05):
Well, Christmas was just a couple of days ago.
I mean it's not too late to getthis bartender a nice gift.
Speaker 2 (20:12):
But yeah, that'd be cool man, I'm a cool man.
Speaker 1 (20:14):
Nice little birthday.
Oh, he's already dropping somehints, all right.
So looking for that nice etchedbranded Ethan across the chest?
I think that'd be cool, I know,especially if you win this
competition.
Speaker 2 (20:27):
Oh yeah, Aren't you in a competition?
You want to talk about the barboss competition?
Speaker 1 (20:30):
Bar boss.
What is that?
And tell me what you want totalk about.
Speaker 2 (20:35):
So the main actors from Breaking Bad?
Speaker 1 (20:39):
are hosting it, oh funny.
Speaker 2 (20:41):
Correct.
Yeah, they're the faces of thiscompetition.
So at first, you know, I saw itas a.
I saw their marketing onFacebook and at first I was like
, oh man, this is probably goingto be a scam or something Like
I didn't know how to think aboutit, so I didn't enter it right
away.
But then all my coworkers atthe bar are like, hey, you
(21:02):
should enter it, enter it, enterit.
And I was like, ok, you knowwhat?
So I created a profile, Ientered it and now I'm in eighth
, eighth place.
Speaker 1 (21:11):
Yeah, eighth place, yeah, in my region.
Speaker 2 (21:15):
Yeah, breaking Bad.
How funny, I know right.
So I'm eighth right now andtonight actually is the.
So if I'm in the top 10, I moveon to the next round.
And tonight is the final day todecide who moves on to the next
round To the top five.
Speaker 1 (21:34):
Yeah, it has to be so .
Speaker 2 (21:37):
Right now I'm eighth, but next week I'm going to need
some extra votes, I'm going toneed some help.
Speaker 1 (21:44):
All right, well, you heard it, that's called action.
Speaker 2 (21:47):
Yeah, and the prize is $10,000 for the winner.
Oh hey, and they get theirphoto on the cover of Bartending
Magazine.
Speaker 1 (21:58):
Wow, that'd be a nice , that'd be a nice honor.
Speaker 2 (22:03):
I know right.
Speaker 1 (22:04):
Yeah, cover of a magazine.
Speaker 2 (22:05):
Yep, and with the 10,000, I want to donate 2,000
to a local charity.
Which charity?
I'm not completely sure yet.
Speaker 1 (22:16):
I know there's a cool one across the street from
Salty Fox the Ways for Life.
I didn't know, yeah, yeah, ithelps people who have aged out
of the foster system and it'sbecause, at 18, it's like where
do you go?
Speaker 2 (22:33):
Yeah.
Speaker 1 (22:33):
Ways for Life is that kind of bridge to support, like
helping some of these kids whoage out of the program.
They didn't get adopted andthey still have no place to stay
.
Nobody to you know.
Speaker 2 (22:44):
And they're based out of O'Galley.
Speaker 1 (22:46):
They're right across the street from Salty Fox.
Speaker 2 (22:48):
I'm going to have to go visit them.
Speaker 1 (22:50):
Yeah, yeah.
They just had a nice littlefundraiser the other night in
the Palkenlot.
They had some live music andthey had some art.
Speaker 2 (22:57):
Oh, it's right behind the library, right behind the
library.
Wow, it's the big blue building.
Speaker 1 (23:02):
It's yeah, it's pretty much.
Yeah, it's right there, righton.
Speaker 2 (23:08):
I'm going to have to put my feet on the ground and go
visit them.
Speaker 1 (23:10):
Yeah, it's right there on Guava, you can't miss
it.
Speaker 2 (23:12):
OK.
Speaker 1 (23:13):
Yeah, and, but that's just one of many in need.
Speaker 2 (23:17):
Yeah, yeah, it's a bunch of things.
Speaker 1 (23:19):
That's generous, you know, because, let's be honest,
a cash prize in Sweepstakesworld I'm sure most of you who
have won can vouch for that.
You don't really keep all of itAfter taxes and everything else
, you know.
So you may net maybe 7,500, andyou know.
But whatever you commit, that'sa very generous offer and no
(23:39):
matter what, where you give itto, you all deserve to give
Ethan your vote.
He's great.
If you haven't had the pleasureof sitting in front of him at a
bar, do yourself a service andhead over to Lord's Ask for
Ethan.
He'll make you one of the bettercocktails in the area, and you,
sir are fresh out of a cocktail.
Speaker 2 (24:03):
It's time Popcorn for pops.
Speaker 1 (24:09):
Popcorn for pops.
Yeah, let's get the bar cam,hopefully.
All right, that's still movingalong.
I see we got the big ice blocknow.
Yeah, ok, big ice block andwhat's going into Shaker?
Speaker 2 (24:26):
So ice first.
Speaker 1 (24:29):
Ice into the shaker.
Speaker 2 (24:30):
Get the chill and dilute the cocktail.
Speaker 1 (24:34):
Yes, ok.
Speaker 2 (24:40):
So I kind of want to talk a little bit about Remember
when you DJed.
Speaker 1 (24:46):
Oh.
Speaker 2 (24:47):
For the interview.
Speaker 1 (24:48):
You're going to interview the interviewer.
Speaker 2 (24:51):
That's probably one of my proud moments.
Aw, that was awesome, had thered carpet out.
Speaker 1 (24:58):
All right, well, I'll let you tell a story.
Speaker 2 (25:00):
All right, so I coached.
I was the head strengthconditioning coach at FIT.
My years get a little mixed up,so I'm not for sure on the
exact year when it happened, butduring summertime we have
summer workouts and I believethis is when I mean we had been
friends for about two years.
Yeah, about, about the time andwe came up with the idea to have
(25:26):
him DJ during one of ourworkouts, one of our summer
workouts, and the studentathletes just loved it.
It was amazing.
Every single time I see you, Ithink about that day.
Speaker 1 (25:40):
Yeah, well, we got the.
I think I brought some fog andlasers, yeah, so they came
through the door of the gym.
Speaker 2 (25:47):
Had no clue what was going on.
Speaker 1 (25:49):
And they came through like a rock star entrance with
lasers and smoke and loud music,and then they did a workout at
like 10 or something at night, Iforget.
Speaker 2 (26:03):
I felt like it was midnight.
It was midnight, oh crap.
Speaker 1 (26:07):
And it was quite the party.
Ok, so while you were tellingthat story, you poured a
delicious drink.
Speaker 2 (26:13):
Yes, the popcorn for pops.
Speaker 1 (26:15):
Popcorn for pops.
And that's the infused syrup.
Speaker 2 (26:18):
Yep, the infused syrup with popcorn, and it's the
rye whiskey, the corn liqueurand celery bitters.
Speaker 1 (26:26):
All right, did you take a sip yet?
No, I haven't.
You can go first.
I'll go first.
Let me try this popcorn forpops.
Speaker 2 (26:31):
That's the deconstructed cocktail.
Speaker 1 (26:37):
Yeah, let's have a reminder everybody to vote for
Ethan on the boss bar.
Speaker 2 (26:46):
Bar boss.
Speaker 1 (26:47):
Bar boss.
Speaker 2 (26:48):
Yeah, and you can find the link on the Lordess
Library's Instagram page at thetop.
Speaker 1 (26:53):
OK, so go in the bio, click vote for Ethan.
Get him those votes.
We're going to see our boy geton the cover, give away some
cash to a local charity and,yeah, be our local celebrity
here.
Hey, I think I have anotherpodcast you could be on.
So, with that being said,you're already kind of making a
(27:16):
name for yourself here, locally,though, even without being on
the cover of a prestigiousmagazine.
You recently got awardedrightfully so for a recipe that
you created at a localbartending challenge.
Speaker 2 (27:31):
Let's hear that story .
Yeah, it was the Kennedy SpaceCenter.
Mars Teeny Shake Off was thecompetition.
Speaker 1 (27:38):
Mars Teeny Shake Off.
Speaker 2 (27:39):
Mars Teeny Shake Off Yep.
And the cocktail I created wasthe Moon Tang Teeny.
Speaker 1 (27:45):
I like it Moon.
Speaker 2 (27:47):
Tang.
Speaker 1 (27:47):
Teeny as in Tang.
The not squeezed fresh orangejuice, no, but the powder, the
powder that all the astronautsappear to love by the way.
Little plug for Tang Hit us up.
We could talk Tang all day.
So the Moon Tang.
Yeah well, how'd you come upwith that concept?
Speaker 2 (28:09):
All right.
So I had a customer come inlast year when the Artemis Space
Launch was supposed to go off,but there was a long delay.
Speaker 1 (28:19):
After the third time or the fourth time?
Speaker 2 (28:21):
Yeah, so I think after the second time I had a
customer come into the bar andhe took a gamble with me which
is an option on our menu whereyou come in and you can Just
roll the dice.
Yeah, you roll the dice, youtell us if you're allergic to
anything, and then you give us aconcept.
It can be a dream that you hadthe other day.
(28:42):
Oh fun, it could be yourfavorite snack.
It could be your favorite book.
It could be your hero.
And you tell us this, and thenwe create, we turn that concept
into a liquid for you.
Wow, yeah.
So this customer he told me.
He was like yeah, I was on theteam that built the Luna Map.
(29:09):
It's a satellite that was goingup with Artemis.
Speaker 1 (29:12):
Yes, I have heard about it.
Speaker 2 (29:14):
Yeah, so he told me all about it, all about that,
and told me where he was from.
He's from Wisconsin and helikes Manhattan.
So in my head I'm thinking OK,he likes Manhattan, he's from
Wisconsin, I'm going to make hima Brandy Manhattan.
So, I made him this cocktailand it was delicious.
He loved it.
Speaker 1 (29:32):
Yeah, OK.
Speaker 2 (29:33):
So fast forward to this competition.
I was like OK, I have theperfect cocktail the perfect
cocktail in my head Because Iwas like, ok, I already created
a space cocktail, but then aftera couple of people tried it and
in my mentor, I told him aboutit- and he was like well, if you
want to win this competition,you got to make something sweet.
Speaker 1 (29:56):
And I was like you're correct.
Yeah for all pallets.
Yes, correct, for all pallets.
Speaker 2 (30:02):
And I was like you're right, so I had to go back to
the drawing board.
The competition's in a week, ohwow week left.
Speaker 1 (30:07):
In a week left, yeah.
So I already thought I had itin the bag in the rack Right
Back to the draw board.
Speaker 2 (30:14):
Yep.
So after one of my shifts I'msitting outside relaxed hanging
out and I'm looking up, and thenit's a clear night sky, no
clouds or anything, and I lookup and I see this big orange
ball in the sky, right, allright, and I'm like what is that
?
And it's a spaceship going on.
I thought it was a street light.
Speaker 1 (30:36):
Funny yeah, and I was like why is it moving Exactly
right.
What's in this?
Speaker 2 (30:43):
drink.
And then that's where the Tangidea came in, because it's
orange.
Oh OK, you know what I mean.
Yeah, voila Tang.
So, and then and then.
I know, it sounds a littlecrazy.
Speaker 1 (30:58):
It's great.
Speaker 2 (30:59):
And then I saw the rocket shoot across the sky and
I'm like, oh wow, it looks likea splinter.
Speaker 1 (31:05):
And.
Speaker 2 (31:06):
I thought to myself Tiki, like being on a pirate
ship, yes, so I made a Tikistyle cocktail with Tang powder.
So that's how I came up withthe drink.
But the name for the drink wasdeveloped by my friend Adrian.
And as soon as he said Moontang, I thought about Wu Tang, you
(31:28):
know, and then- Sonomas.
Speaker 1 (31:30):
Moontang, Moontang.
We on a swarm.
Speaker 2 (31:38):
So then everything else was a wrap, figuratively,
and-.
Speaker 1 (31:44):
Exactly Literally yeah, wow.
So tell us all the ingredientsagain, okay so the Tang powder.
Speaker 2 (31:52):
Yep.
So it gets Tang powder.
It has a Havana Club, a Nehorum, oh Yep.
And it gets lemon juice, freshsqueezed lemon juice, almond
orjot, which is an almond syrup,and then it also gets aparol, a
little aparol for taste and alittle bitterness and sweetness
(32:14):
also.
That's the cocktail.
And the garnish is a nice lemonlion's tail.
Speaker 1 (32:21):
A lion's tail.
A lion's tail, the garnish yeah, I'm impressed.
It sounds like it soundsdelicious, and that one, the
overall.
Was that the people's choice orwas that a judge's?
It was the judge's choice.
Speaker 2 (32:35):
Yeah.
Wow and the judges were threeastronauts.
Speaker 1 (32:38):
Really.
Speaker 2 (32:39):
Yeah, so that was awesome too to see what an honor
.
Speaker 1 (32:41):
To see the look on their face when they tried it I
was like man, they've been inspace, Right.
Speaker 2 (32:47):
You know it's like.
And then they tried thecocktail that I made and they
loved it.
That was awesome.
And they kept the glasses thatI served it in.
Speaker 1 (32:55):
Dang, they want to go home, and Not forget that
they're like, it ain't friedchicken.
I'm not finished with that yousee all that goodness stuck to
the edge.
Speaker 2 (33:05):
I need my glass back, please.
Speaker 1 (33:08):
Mr Ashman, I don't know, yeah, it was fun.
Speaker 2 (33:10):
We brought up our crew.
You know the owners came upwith me.
Aw yeah, and a lot of.
I had a lot of support and thatwas amazing.
I'd like to shout out everybodywho came up to the competition
with me, because they didn'thave to do that.
Speaker 1 (33:23):
And what'd you take home?
Speaker 2 (33:25):
I took home a Got a trophy.
I got a metal-.
Speaker 1 (33:28):
Or a metal-.
Speaker 2 (33:29):
A 3D printed rocket ship.
Trophy, yeah what a hugemartini glass and the planet
Mars in the martini glass.
That is bomb and it lights upwhat the?
If you wanna come check it out,it is at the library above the
fireplace Nice.
Gotta have it on display if itlights up, I mean it's a disco
(33:50):
trophy going on, here it'sspecial man.
Speaker 1 (33:53):
so with a week left celestial timing, let's call it
with the rocket and the mood,and your friends all around you
tasting, helping you figure outthe concept.
That's special man.
Yeah, it was fun.
So how much of the?
You must have a bunch of otheroriginal recipes, or is that
(34:15):
just one of a few?
Speaker 2 (34:17):
I mean, yeah, I have a lot.
Speaker 1 (34:19):
Yeah.
Speaker 2 (34:20):
Yeah, none that I mean, even though I everybody,
all the bartenders at thelibrary create cocktail, new
cocktails, on a daily basis.
Speaker 1 (34:32):
Oh, okay.
Speaker 2 (34:33):
On a daily basis because of the take a gamble
option.
Oh, funny it forces us to becreative.
Speaker 1 (34:39):
That gamble cocktail, that's fun.
Speaker 2 (34:43):
Yeah, it is.
It is how many times a?
Speaker 1 (34:44):
night.
Is somebody ordering?
Speaker 2 (34:46):
that.
So hold on, we can do thisright now.
Okay, let's go, I'm yourbartender, you're the guest.
Oh, so you wanna take a gambletoday?
Speaker 1 (34:55):
Yeah, I'm looking at this list and I've never seen a
gamble cocktail.
What does that mean?
Oh, take a gamble.
Speaker 2 (35:01):
I like that.
Okay, good choice.
Speaker 1 (35:04):
I'm an adventurous kind of guy, I'll take a gamble.
Speaker 2 (35:06):
So are you allergic to anything?
No, not allergic, okay.
Speaker 1 (35:09):
No, no, no allergies.
Speaker 2 (35:10):
No, no, no, okay, all right.
Do you want this cocktail to besweet?
Speaker 1 (35:15):
floral Dry earthy, with a little bit of smoke.
Speaker 2 (35:19):
Ooh earthy and smoke awesome.
So is there any type of spiritthat you do not like?
For me, it's Southern comfort,because I had this horrible
experience in high school inDaytona, probably on spring
break, probably anything sweetAnything.
Speaker 1 (35:38):
Sweet yeah.
So maybe a rum, but a light rum, not like a real heavy dark rum
.
Speaker 2 (35:44):
Okay.
Speaker 1 (35:45):
Most any tequilas, gins, vodkas, whiskies is great.
Speaker 2 (35:50):
Okay, so you brought up rum first, so I'm thinking
we're gonna stick with rum Rumis great.
Okay, rum's good.
Okay, now just tell me a littlebit about yourself, or actually
, what's the first?
When I say this word?
Tell me the first thing thatcomes your mind Gotcha Podcast,
Studio Bet.
(36:11):
And that's how it's done.
And then I just get back behindthe bar, I look at all my
ingredients and I think tomyself studio, studio.
And then when I think studio, Ithink green screen.
So now I need to findingredients that will make this
liquid green.
And then you said not sweet.
(36:33):
So I know that I'm not pickingsweet ingredients as well.
So right off top of my head,I'm thinking Midori melon, the
liqueur, I'm thinking a lightrum, and then I'm gonna go with
maybe a splash of greenchartreuse in there, because I
like you.
Speaker 1 (36:53):
Yeah, and that's hard to find.
That's hard to find ingredients.
Speaker 2 (36:56):
I'll pull it out the cellar.
Speaker 1 (36:59):
Make a little absinthe even.
Speaker 2 (37:01):
Ooh, I'm gonna spray the glass with absinthe.
Speaker 1 (37:03):
Oh, there you go.
Oh, yeah, there you go.
Speaker 2 (37:05):
And then after that I'm gonna stir the drink and
then I'm gonna put it in a nicefancy glass no ice, and then
voila.
Speaker 1 (37:14):
I like it like an up glass.
Almost can be like a microphone.
Oh Psh.
Speaker 2 (37:20):
You got it.
Speaker 1 (37:21):
See you're a natural?
Yeah right, I'm a naturaldrinker or no, but that's a fun
Not anymore.
That is a fun concept.
Speaker 2 (37:30):
Yeah, it's awesome.
That is a fun concept.
Speaker 1 (37:33):
And again pushing boundaries, getting out of the
comfort zones, because I know Iwas there especially like
working at, like the high volumebars, Like I worked at a Joe's
Crab Shack behind a bar.
It's okay until it's like aMonday night and it's like two
for one margaritas.
Speaker 2 (37:53):
And so you're making double everything.
That's how I feel aboutespresso martinis.
Speaker 1 (37:57):
Yeah, oh, again, how original.
Speaker 2 (38:03):
But espresso martinis are fantastic.
Speaker 1 (38:05):
They're fantastic, I mean, but I was making them, I
feel like 20 years ago they weretrendy, but I think because of
they're always gonna be trendy.
I think because I see them onBravo every season.
Speaker 2 (38:15):
Now they're grading fresh Parmesan on top of
espresso martinis.
I don't know if you've heard ofthat one.
Speaker 1 (38:21):
Maybe blue cheese, but a Parmesan.
Speaker 2 (38:23):
They're doing Parmesan on top of espresso.
That's a little too sharp formy coffee.
I haven't tried one yet.
But see, blue cheese is smoky,so that goes already to my
palate, blue cheese is more of amartini thing.
Speaker 1 (38:35):
No, trust me when somebody asked for a black and
blue martini it was a dirtyblack olive stuffed blue cheese.
Speaker 2 (38:43):
I've never heard of a black and blue martini.
Speaker 1 (38:44):
Yeah, and it's a dirty one, but instead of the
Spanish olive, it's a bluecheese stuffed black olive.
Speaker 2 (38:51):
Did you guys hand stuff them?
Speaker 1 (38:54):
We did.
We had many Wow.
Our goudos to you.
Speaker 2 (38:59):
Our Garnes station was massive.
Speaker 1 (39:02):
No, it was almond stuffed Spanish, garlic stuffed
Spanish, regular Spanish bluecheese stuff.
Speaker 2 (39:08):
You're making me look bad.
Speaker 1 (39:09):
right now, we all have our place of work and
everybody has their signature,whether it's your Garnes heavy
or if you're a feature heavywith unique mixers and
appertiefs, then certainlythat's going to set your brand
apart, especially being likenobody.
I mean, if somebody asked melike well, what do you recommend
(39:30):
?
I'd pour them out a beer.
I don't have time to think foryou but if you don't know what
you?
Want.
I mean I've got a great list.
I could make just aboutanything under the sun.
Speaker 2 (39:39):
But if yeah, so anytime a customer doesn't know
what they want, we always take agamble with them.
I like that Always.
Speaker 1 (39:46):
Yeah, I would just hand them some, just like out of
fun, just hand them some ice,or like pull out a card deck,
like pick a number so that's howmany ice cubes you get.
Speaker 2 (39:57):
I actually thought about that.
That's an idea that I've beenkind of toying around with.
I don't know.
Speaker 1 (40:02):
Well, you don't want to be full.
You're not really a casino bar.
That'd be fun like a casino barin Vegas.
Speaker 2 (40:08):
It's not, but you know, like if but it'd be funny
to get in.
Let's say, you have some dice,you roll the dice and the number
you roll is the cocktail thatyou get.
Right Like that's a coolconcept as well, but I don't
want to give too much away.
Speaker 1 (40:19):
No, no, but that could be a fun concept, so I
can't believe we're alreadygetting into the last part of
the hour.
Man, time flies when you'rehaving fun it does yeah, yeah.
So uh, we're, we're, yes,exactly.
When you have an awesomebartender fixing you a delicious
(40:40):
mocktail and other cocktails.
No, it's, it's, it's quite nice, it's, it's nice surprise, and
I think we're going to get out,get out of here this episode
with just some final words for23.
And I really want to to youknow, for the audience.
We did to let the audience knowif there's any kind of trends
that you see happening.
What you may bring to yourcraft in 24, or anything else
(41:04):
people may want to look look outfor, as far as you know, is it.
Is it infused liquors?
Is it more types of simplesyrups or bitters being infused?
Like, where do you, where doyou see the, the challenge?
Or opportunities.
Speaker 2 (41:15):
So um for for the new year coming up, yeah, I really
want to focus on fresh localingredients.
Speaker 1 (41:25):
Okay, I want to.
Speaker 2 (41:26):
I want to reach out to local chefs.
I want to talk to them.
I want to pick their brains tosee what they're doing in the
kitchen, so that I can bringthat knowledge to my kitchen.
Speaker 1 (41:37):
Do you you think there's any opportunity for,
like, improving the garnishes?
Speaker 2 (41:43):
Um, yeah, garnishes can always be improved.
And that's another local freshingredient option as well.
You know cause, if you'reinfusing something into a spirit
or a syrup, whatever you'reinfusing, you would want to
garnish the drink with whatyou're infusing as well.
Speaker 1 (42:01):
Right, I mean I think a missed opportunity would be
to use a California orange in anold fashioned in Florida.
Speaker 2 (42:06):
you know, use the local citrus for your, you know
your drinks, you know I mean uh,but yeah, I mean little things
like that I think could, couldbe fun.
Speaker 1 (42:16):
Um, I like to see you know.
I think one of the funnertrends as well is like the, the,
the grilled pineapple garnishor you know things like that.
Speaker 2 (42:25):
We've done that, yeah , we've done that before I, you
know, I want to get the torchout.
I want to smoke more.
Yeah, yeah, more torches, more,more fire, yeah.
Speaker 1 (42:33):
Yeah, more fire.
I could see that becoming alittle more trendy.
What about, um, anything likegimmicky, like, are the vessels
going to change?
Are we going to go from aCollins to a rocks glass, to a
up glass, to maybe somethingdifferent?
Speaker 2 (42:46):
No, so um we?
We like to stick with thetradition you know, in the
classics.
So, like, glassware is alwaysgoing to be a constant in what
we do, but what's going into theglassware is what's going to
constantly be changed.
You know what I mean.
So for me, I need to to diveback into the books.
(43:08):
You know I need to find thatlost recipe that somebody in New
Orleans created in 1895.
Right, that's the cocktail I'mlooking for.
You know, I'm looking for thebook that's in your great, great
great grandfather's basement,that has dust on it.
Speaker 1 (43:26):
That could be a fun call to action.
Speaker 2 (43:29):
Calling all grandkids .
Speaker 1 (43:31):
We need you to crawl up in that attic.
Speaker 2 (43:34):
Don't be scared.
Speaker 1 (43:35):
Lift that old shaggy carpet, see what's on that
floorboard.
You may find some treasure downthere, the long lost cocktail,
you know, and it could bebecause of a supply chain thing,
maybe you know.
Maybe it was when moonshine gotoutlawed or something, and, and
you know, the all these coolmoonshine recipes got lost in.
True, I mean you know, but Iknow moonshine has made a little
(43:56):
bit of resurgence.
It's not the same taboo thingthat you know you made in
bathtubs and radiators and youknow I want the bathtub stuff,
the bathtub gin.
Speaker 2 (44:04):
That's what I want.
Speaker 1 (44:04):
And from the, from the, from the prohibition area.
Tastes like soap, yeah, or the,but yeah, that white light
Radiator distilled moonshineyeah, there's a lot of gosh.
I mean, you know, cocktails andand spirits in general have had
quite the history.
Speaker 2 (44:21):
Oh, there's been so much turnaround, and it's really
true when you think you createsomething new, it's already been
made.
Probably, but the thing is,it's already been made and it's
already been documented also.
Right Published, correct it'sjust about who can find it.
Speaker 1 (44:39):
Who can find it and who can make it and improve it.
And sometimes you know it maybe taking an obsolete ingredient
and sourcing it again andcreating that infused simple
serve with it or whatever it mayhave you and incorporating it
back into you know some, somemodern recipes.
Speaker 2 (44:56):
Yeah, exactly, and like childhood memories.
That's another thing I want todive into is like stuff from our
from when I was a kid.
Speaker 1 (45:04):
You were drinking when you were no, no.
Speaker 2 (45:08):
Not that, but like so .
Speaker 1 (45:10):
Like, for example, what um, like some high C juice
boxes or something like, no,like, um.
Speaker 2 (45:15):
So what's a like?
A snack when you're a kid, oreven a dessert when you're a kid
, that you remember.
Speaker 1 (45:24):
Well, when we went out for a rest to the restaurant
, it was always like the moose,like the chocolate moose was
always kind of like nice andrich and creamy.
Um, and then, of course,growing up in South Florida was
a lot of flawn, you know okaysome nice custard.
Yeah, custard for sure.
Speaker 2 (45:39):
So it's like taking those ideas and turning them
into cocktails.
Then you really dive into theto somebody's desire.
Yeah.
You know, then, as soon ascause, like I created a cocktail
called the um, the s'mores oldfashioned, oh, yeah, yeah.
So this one, this cocktail, I,when I was creating it, I used
(46:00):
to love sitting next to acampire in Indiana in the
wintertime eating a s'mores.
You know what I mean.
So I wanted to bring thatchildhood memory into a cocktail
form and I did, you know then.
And then whoever drinks it, youknow you, you think about
sitting next to a fire eatings'mores you know, so you just
get attached to that Right.
And then next thing you knowyou're dreaming about it.
Speaker 1 (46:27):
Ethan shaking it.
Shaking baby, I, I like it.
Speaker 2 (46:32):
You were taking a wrong turn.
I like it.
I like it.
Speaker 1 (46:36):
No, but, uh, no that.
But I think, being beingadventurous, allowing yourself
to challenge, you know, evenlike the, the most like, maybe
unsung of memories, like youknow again you know going back
to childhood, you know, goingback to just a simple campfire.
Um, I think there is some.
(46:57):
I think there's a.
You know it's not too much of anovelty for people to be like
you know what I'm, I'm, I'mgoing to try that.
I want, you know, I want moreof this.
You know I would, I would like,uh, you know to, to maybe see
like a summer vacation menu.
You know, something that thattastes like this a sea breeze
and, and you know, crunches likesand.
Speaker 2 (47:15):
You know, or something, some, some new menus
we are going to be bringing outin the night in the new year.
Speaker 1 (47:21):
So right now.
Speaker 2 (47:22):
Right now we have a Tiki Tuesday menu.
We have an old fashionedWednesday menu.
In the new year we're going tohave a martini menu, okay, and
we're going to be doing a classybrunch menu on Sundays.
I like it so super excited forthose.
Make sure you guys come checkus out in the new year yes,
which is going to be awesome.
(47:42):
And then, for those people whoare looking for something to do
on New Year's Eve, come checkout the Salty Fox, because we
are going to be having a back tothe 90s party.
Speaker 1 (47:55):
Really.
Yeah, that's going to bespecial so break out all your
clothes, all your tires,encouraged.
Speaker 2 (48:01):
Yes, yes, like your jumpsuits, the, the funky
glasses.
You know the uh.
Speaker 1 (48:06):
Crunchies, oh the scrunchies.
Yeah, fanny packs.
Speaker 2 (48:10):
Oh, fanny packs, for sure, yeah, you neon.
Speaker 1 (48:12):
Yeah, I got.
I got some swatch watches fromback in the day, yeah.
Speaker 2 (48:17):
Bring out your uh old , uh Shaquille O'Neal Orlando
Magic jerseys.
There you go.
That was my thing in the 90s.
I used to rock, rock theShaquille.
Speaker 1 (48:25):
Well, you had to.
Speaker 2 (48:27):
He was my favorite.
Speaker 1 (48:28):
Yeah, I mean, I mean, you know, listen, we all had
those.
Uh, you know bird, I rememberBarkley.
Yeah, yeah, I remember allthose.
You know popular jerseys.
Speaker 2 (48:37):
Yeah.
Speaker 1 (48:38):
I mean.
So that sounds like a lot offun.
90s New Year's Eve, salty Foxboards still doing first come,
first serve service with, um,their brand of cocktails,
correct, and uh, in acomplimentary toast at midnight.
Yep, okay, probably bothlocations.
Speaker 2 (48:57):
Both locations Sure, sure yeah.
Speaker 1 (48:58):
And um, of course, you know exciting things.
Coming to EGAD, you got a bigold venue popping up across the
street.
Speaker 2 (49:04):
I know I'm excited.
Speaker 1 (49:05):
Yeah, so, um, so, a lot of fun in EGAD, a lot of the
cool things happening, Um, andI just uh, I'm excited for
everything that happened inthere.
There's a new space on Highland, uh coming to Balder's, another
space, uh adjacent to thetraditionals getting uh talked
about.
There's a couple of differentthings happening.
So, um, check out, Ethan, gosay hello to my boy.
Speaker 2 (49:26):
And then uh, before I forget, I would like to shout
out Sam and Veronica.
Speaker 1 (49:31):
Oh yeah.
Speaker 2 (49:32):
The owners of um, the Loris library and salty Fox.
I appreciate them because theythey?
Um took a gamble on me, youknow, and that's rare in this,
in this world, to find somebodywho's willing to do that for an
individual.
Speaker 1 (49:50):
Yeah, yeah, you're not kidding.
And especially from a footballbackground.
Speaker 2 (49:54):
Yeah, I know how'd you get behind the bar.
I worked security.
Speaker 1 (49:58):
And I think there's a little truth in there right,
yeah, you start as a bounceryeah, yeah, that's crazy Well.
Speaker 2 (50:04):
I love saying you know, make the gains in a career
that you probably didn't trainor get you know qualified or not
, I mean, the only experience Ihad, right, was my grandfather
making his own wine.
Oh, I know so that's prettycool so maybe that some of that
probably like soaked into me alittle bit.
Speaker 1 (50:27):
A little bit of influence.
Yeah, you know, I would sayyeah, and then my dad cooking
chitlins.
Speaker 2 (50:34):
If anybody cooks chitlins, I'll take a bowl.
Oh really, yes.
Speaker 1 (50:39):
Well, Ethan, this was a pleasure.
Speaker 2 (50:40):
Thank you for the drinks.
Speaker 1 (50:42):
This has been marvelous.
We really hope you guys enjoyedthis episode, and where could
they find you?
On the social media or anywhereelse?
Speaker 2 (50:47):
How could they follow you?
Oh, you can follow me onInstagram.
My handle is ETIME E T Y M E E.
I like it.
Yeah, show you what time it is.
Speaker 1 (50:58):
That's right.
Moon tag Moon tag Moon.
Until next time.
This is Jesse with Space GooseEats, and this has been a
delicious podcast.
Yeah, love.
All right, this is Space Ghost Eats.
My name is Jesse, your host ofSpace Ghost Eats, the delicious
podcast.
So delicious, so scrumptious,so overly tantalizing.
So, yeah, we're going to getyour taste buds salivating over
(00:21):
some very nice craft cocktailsin the studio.
Ethan the barkeeper.
Speaker 2 (00:27):
Yes, sir.
Speaker 1 (00:28):
Now, widely through the Eaghad neighborhood, from
serving up the finest cocktails,Salty Fox, and now you're made
your way to the Speak EasyLord's Library.
Oh yeah, and it is a true SpeakEasy.
Speaker 2 (00:44):
Yeah, 100%.
Speaker 1 (00:45):
Like you just can't walk in.
Speaker 2 (00:47):
I mean you can walk in, but it's just a library.
Speaker 1 (00:50):
It's just a library.
Speaker 2 (00:51):
Yeah, you're just going to see books and an
amazing librarian.
Speaker 1 (00:54):
Yes, yeah, and then what happens?
Speaker 2 (00:59):
You have to find the Book of the Week.
Speaker 1 (01:00):
The Book of the Week which you guys don't you divulge
like little Easter eggs, likeon Instagram.
Speaker 2 (01:08):
We inform the people what the Book of the Week is on
our Instagram and Facebook page.
Speaker 1 (01:13):
Yeah, so you just have to pay attention to the
social media to be included,Exactly Like a little wink wink
nod on our social media.
Speaking of social media, it'dbe an honor to see us reposted
on your social media handle.
We'd love to see everythingthat we do here get shared by
you, your friends.
So tune in, subscribe to us onSpotify Space Coast Podcast
(01:37):
Network, where you can findSpace Coast Eats and many other
podcasts produced right here onthe Space Coast.
So, yeah, we have already somethings on the table.
You guys can't see, but maybeI'll give you a little sneak
peek.
Bar Cam activated.
We have some ingredients on thetable.
The finest ingredients andbefore we let these drinks just
(02:01):
get too warm when we start off,let's kick off the show with you
preparing some cocktails.
How does that sound?
Speaker 2 (02:10):
I love it.
I love it.
Speaker 1 (02:11):
You have three recipes in front of you, is that
?
Speaker 2 (02:13):
correct, correct.
I have three recipes.
I have a mocktail, I have awinner showcase cocktail that I
created.
And the last word, which is thefinest classic of the classics,
the finest of the classicclassics.
Speaker 1 (02:27):
I love it.
And then stay tuned because weare going to jump right into
some of the New Year's Eve talkssee what's going on around town
, see what your boy Ethan'sgoing to be doing as far as
what's going on at Lord's and,of course, let's talk some
nostalgia what people do for NewYear's Eve in general, what
they could expect for the nextyear regarding some trends in
(02:51):
the craft cocktail scene.
But right now I'm going to letEthan give us a play by play,
how he's giving us a little peekinto his style of cooking.
Speaker 2 (03:04):
So, starting out, we're going to make Jesse his
mocktail.
Speaker 1 (03:08):
Oh hey.
Speaker 2 (03:09):
So we have strawberry syrup, fresh start, strawberry
syrup, fresh squeezed lemonjuice, and I'm going to top it
off with some ginger ale.
Speaker 1 (03:21):
Very nice.
Speaker 2 (03:22):
Give it a nice little shake.
Activate the citrus.
Speaker 1 (03:29):
I like it.
You hear that shake on the mic.
Oh, it's going to make it for agood sound bite.
Speaker 2 (03:36):
Every glass drop of rocks glass.
Speaker 1 (03:42):
Oh yeah, we got a fresh ginger ale over there.
Oh baby, Look at that.
Pop pop his fizz.
Oh dude, All right, so that isthe Marktail.
Speaker 2 (03:59):
He's going to give it a little taste real quick and
yeah.
Speaker 1 (04:02):
And I'll let you freshen up, get reset for the
next cocktail.
Well, thank you.
Here we are the show.
Until cam Look at that, here wego.
Oh, that's delightful.
Oh, I can enjoy this all yearlong.
Speaker 2 (04:25):
That's the difference between using fresh lemon and
highly processed lemon.
Speaker 1 (04:31):
No, that's fresh squeeze.
Speaker 2 (04:33):
Okay, this next cocktail is one of my favorites.
It is called the last word.
Speaker 1 (04:40):
All right, we got you pouring.
What is that solution?
Speaker 2 (04:43):
in that bottle.
So inside this bottle we havegin, green chartreuse, lime
juice and maraschino liqueur.
Speaker 1 (04:53):
Oh, all in the shaker over ice.
Oh, we got the up.
Glass, glass, oh boy.
Speaker 2 (05:04):
Nice hard shape.
Speaker 1 (05:05):
See Space Goose Eats, where we bring the cocktails to
you in studio mix.
Speaker 2 (05:10):
Oh, man look at that.
Speaker 1 (05:12):
That is a good strain , oh yeah.
Speaker 2 (05:15):
And typically it would get a couple of amaretto
soaked cherries on top of it.
Oh, baby doll, but you know,what today, cutting out the
sugar a little bit, is that aNew Year's resolution for you,
oh yeah, I have so many of thoseCheers brother.
Speaker 1 (05:33):
All right toasting.
Speaker 2 (05:36):
Oh yeah.
Speaker 1 (05:41):
Mmm.
Speaker 2 (05:42):
Yeah, lord have mercy .
Speaker 1 (05:45):
All right, let me get a smell of it.
Get up in there.
Speaker 2 (05:49):
Fresh off the nose too, very herbaceous oh.
Speaker 1 (05:54):
What's that?
One called again the last word,mmm, and that's on the menu.
Speaker 2 (05:58):
It was on the menu, ah, so we took it off the menu
because of the green chartreuseingredient.
Explain so green chartreuse iscreated by monks in France, ah,
and at one point there was ascare.
It's kind of like during ahurricane, where everybody just
buys the toilet paper.
Ah you know, so we weren't ableto get it for like six months.
Speaker 1 (06:23):
So really yeah, so it was a supply chain issue.
Speaker 2 (06:27):
Yeah, and at one point I thought I would never
taste it again.
Speaker 1 (06:31):
That's scary I know right.
Speaker 2 (06:33):
And then we had a customer come in and he brought
in a bottle from the 70s.
No shit, yeah, a bottle fromthe 70s, but it was.
There was probably only liketwo shots left in the bottle.
Speaker 1 (06:44):
Oh, wow.
Speaker 2 (06:44):
And I was holding on to it.
It was the, the elixir of life.
Speaker 1 (06:49):
Yeah, highly concentrated elixir of life.
It was delicious, I'm sure, andthen that must have been like
you know, it would have to beenlike a, what I call it.
It's not a basement, it's a.
Seller seller kept.
Oh right, oh yeah because thecork was still like kind of it
was.
Speaker 2 (07:07):
It was gone in play bowl.
It was gone in today's.
Speaker 1 (07:10):
Oh, I bet well the contents, I'm sure yeah but we
still had the bottle.
Speaker 2 (07:14):
We have a nice little museum in the library of some
older style bottles.
Speaker 1 (07:19):
Very cool, yeah, especially if you know if the,
if the patrons are bringingtheir own little, you know,
private stash, that's excited.
Speaker 2 (07:28):
I mean it wasn't, it was a gift, right, it was a gift
for the bartenders, that's nice.
Speaker 1 (07:33):
Yeah, that's, very generous very very 40 year old
Green chart shoes.
Speaker 2 (07:38):
Yeah, that's awesome.
Speaker 1 (07:40):
Yeah, well, that tastes amazing and hopefully the
supply chain thing.
Speaker 2 (07:45):
Oh, it gets.
I think it's fixed itself.
You know, we we bought a couplebottles, but we're keeping them
well hidden Just in case forthe apocalypse.
I you know.
Speaker 1 (07:56):
Here this, there's a couple other of the cores that
are in demand, and EGAD, whenthe for the baby Guinness recipe
, but I don't, I don't mentionall those, leave it there, but
certainly Hard to find.
Liquors, spirits, yeah, apetifs, all of these you know, kind of
(08:16):
make a little bit for a, I'dsay a little bit of venture.
You know, because, let's say,if you could pour a drink that
most other places can't, ormaybe don't, maybe they don't
have, you know, the, the hookup,so to speak, you know, for
different ingredients, that's a,that's a nice, like a little,
you know, a little nod to whatyou guys are Doing with the
brand and saying hey, you know,we're gonna bring some recipes
(08:39):
back, we're gonna tweak it,we're gonna add our own kind of
special ingredients, like Someof the the trends, and I want to
get into that as well.
But do we have another drink topour?
Speaker 2 (08:48):
we do but give me a little second on this.
Speaker 1 (08:52):
Okay, you want, oh, you want, to enjoy it completely
.
Yeah, yeah, yeah, oh, I seewhat he's doing, okay.
Speaker 2 (08:57):
Yeah, I need to take this one down first.
Speaker 1 (08:59):
No, I wasn't sure if those were like a spillable, you
know, poor.
Speaker 2 (09:05):
It's a zipper, it's a nice, all right let's separate.
Speaker 1 (09:08):
I agree so With the Lord, lord's again, you guys
kind of came through and Iremember there was a delay I
remember was supposed to be ofit come around or a little
earlier.
So you had the ball.
I mean, everything was paused.
Yeah, any kind of publicengagement, any kind of social
gatherings, was highly, highly,highly forbidden, just about
(09:28):
discouraged eventually and thenfinally, like, brought Back.
You know, I think everybodyjust kind of said, okay, you
know, let's get over house andgo enjoy.
Speaker 2 (09:36):
Sunshine and during that, during that time period,
when the owners First told meabout this concept and then cove
, it hit I.
I dived into books and juststarted doing research, that's
on craft cocktails from theprohibition era, sure, you know.
And then I went out there and II found a mentor as well.
Shout out to the straw hatbarman.
(09:58):
George Jenkins I like to throwthat one out George Jenkins.
Speaker 1 (10:01):
Yeah, yeah.
Speaker 2 (10:02):
Gotta throw him out there.
A little shout out.
Speaker 1 (10:03):
Yeah, good, george, you, you may have to be a space
goes eats guests one of thesetimes.
Speaker 2 (10:10):
I hear he has the best home bar.
Oh, ever, ever, ever.
Speaker 1 (10:16):
We may have to go on the road for this podcast.
So you got a mentor, you.
You looked at all the recipesFrom the prohibition area which
are, some people argue, areagain.
You know, now we're seeing aresurgence in some of these
classic recipes, from bees kneesto my ties to you know.
(10:39):
The more popular ones, I think,the more.
How do you say fun, like theold-fashioned, like everything's
getting smoked?
The manhattan's, you know, upon the rocks, different types of
her booth people are Infusingand making their homemade
Bitters.
Yeah, it's taking a.
Speaker 2 (10:58):
Very culinary approach.
Speaker 1 (11:00):
Yeah, yeah, explain on that, expound on that.
Speaker 2 (11:02):
So I'm deconstructing a food into a liquid for
example, with the other cock,just the other cocktail.
We'd be making popcorn for pops, so I had the idea of Caramel
popcorn.
Oh you know like during theholidays.
Speaker 1 (11:17):
It's a great start.
Speaker 2 (11:18):
Yeah, so I had that in my head, because that was a
tradition for my father and I.
We would have the big metal tinreally had, like the butter
popcorn, the different types inthere.
Speaker 1 (11:29):
Oh, the divider, oh yeah, yeah that was our favorite
.
Speaker 2 (11:32):
The current caramel was our favorite.
Speaker 1 (11:33):
All right, so the cheddar was left over.
Speaker 2 (11:37):
That was for my brother.
So I was like how am I gonnaturn this into a liquid form,
you know?
So I made my own popcorn syrup.
Oh, hey, yeah, just an awesome.
The act to bag a popcorn, yeah,from the gas station.
Speaker 1 (11:54):
Sure.
Speaker 2 (11:54):
Oh man, the butter sensation.
Speaker 1 (11:56):
Yes.
Speaker 2 (11:57):
So I made the syrup and you just throw in the back
of popcorn into the syrup andlet it soak up all the goodness,
and then you just drain it outand then you have your
concoction from syrup.
And then I also used a Cornliqueur as well, and then rye
whiskey.
Sounds like a good combo andcelery betters, because we would
(12:21):
always put celery salt on ourpopcorn.
Speaker 1 (12:24):
Even the caramel popcorn even that.
Speaker 2 (12:26):
Wow, that's creative.
Speaker 1 (12:28):
Yeah, I mean salted caramel is like you can't.
You can't find a latte inStarbucks without it.
Things all the car.
Speaker 2 (12:37):
Yeah, so like whenever.
So it seems like that's wherecraft cocktails are is Taking a
food and turning it into aliquid form.
Speaker 1 (12:48):
Like a snack.
You can drink, correct, butafter three you may also feel a
little yeah, yeah, like, so Ijust Couple.
Speaker 2 (12:58):
Couple weeks ago I heard of they just came out with
the Doritos.
Stop it.
Speaker 1 (13:04):
Yeah, I don't want to hear anymore.
That's just ridiculous.
Speaker 2 (13:07):
I know they're getting big so people are
starting to get a little crazywith it, but usually the the
crazy things is what?
Yeah well, you never know.
Speaker 1 (13:14):
I mean with without you know, jalapeno gin and I'm
seeing like all kinds of infused, like you know, like, like
you're saying like herbs likefood into and it's not flavor,
it's not orange flavor, it'slike infused with the orange
peel essence, essence of theorange and we've had these kinds
of things Lemon cellos, anexample you know I mean there's
some other like alright, let'sderive a fruit flavor and
(13:39):
formulate a infused neutralLiquor like like vodka.
So you have a lot of, you know,all the vodka flavors with, you
know, infused, because it'seasier to flavor a neutral.
Spirit, right yeah so I mean Ithink pinnacle, you know, I
think they have like the mostflavors.
Speaker 2 (13:55):
They get crazy with it, I mean.
Speaker 1 (13:58):
Marshmallow, I think it's all Mars and Mars.
Well, I think I've seen toastand they're like the jelly belly
of vodka's, like they have aflavor for every as much as
jelly bellies have flavors ofjelly beans.
They have flavors and you know,you seem like it's.
It may be over the top, butMaybe have an ev like one of
every, because some of thosespirits aren't going to move
(14:22):
unless you pour it into a drinkthat's on a menu and it's like a
you know, vital component ofthat drink menu.
Otherwise it's just gonna sitover there.
I can't.
I can't tell you how many barsI used to work at.
There's always that one bottleof slo-gen.
Oh see SLOE.
Speaker 2 (14:38):
So while other bars of slo-gen sitting on the shelf,
we're pouring it.
Speaker 1 (14:42):
Right.
Speaker 2 (14:42):
And we're making a slo-gen fizz.
Speaker 1 (14:44):
Oh, really, yeah, we're using it in different
cocktails, like just a hint ofit, though it's not the show,
it's not the Beyonce but it'sthe background singer yeah, and
I learned that even but some ofthese spirits, I mean, if you
don't use them, they're going tospoil Like a vermouth, she'd
treat it like a wine.
It should be cold.
(15:04):
It shouldn't be like, yeah, youhave to High on a shelf.
Speaker 2 (15:06):
You have to keep it in the fridge.
Speaker 1 (15:08):
Yeah.
Speaker 2 (15:08):
You have to.
I can't.
Every single time I go to a barnow, ever since I've been
working at Lord's Library, Ilook at the vermouth sitting on
a back shelf and I'm like no.
That's got to be turned.
I'm like stop it yeah.
Speaker 1 (15:22):
You understand what ingredients are supposed to do,
how they behave, how they'resupposed to be stored and so
forth.
And yeah, I wish more peopleenjoyed a dry martini so that
the driver would move a littlebit more, or more people enjoyed
Manhattan.
So the sweet vermouth, you know.
But over the years, aseverything kind of went to or at
(15:43):
least in my experience when Iwas behind a bar, it was a lot
of like one spirit, one mixerdrinks rum and coax gin and
tonics, you know the tortillas.
Speaker 2 (15:55):
Yeah, it started to go more towards quantity and
then less about quality.
So at the Lord's Library we'reflipping that script.
We're making more qualitycocktails.
Speaker 1 (16:08):
Right, yeah, because most times bars were just like
there wasn't much of a wine list.
You had a blush, which weusually was a white zin, not now
.
Now people are like, well,where's the rosé list?
How many rosés do you have tochoose from?
Before it was like a blush,white or red, it was a wine list
.
And then for the beers, themost exotic thing, and we were
(16:31):
discussing how even the smallbatch of breweries have come up
in a few years in big ways.
Now you can't go to a barwithout being able to select
from, typically, a salad of somekind, an IPA of some kind, a
porter or some other kind ofsour or some other
non-traditional beer.
(16:52):
It's not just the four mainones your Michelobelite, your
Bud Light, budweiser and theKrona or something.
Now it's like you have full-onbeer lists.
I think people have just gottento a point where they're
demanding all kinds ofselections and when you have a
desire for these people to comein and find something exotic
(17:15):
that they can't just find attheir home bar especially if
they're on vacation or touring aplace they want something
unique and new, something theycan tell their friends about.
That you can't get this.
This is a small brewery or asmall speakeasy where they have
only this brand of mixer orcomponent and that's what kind
(17:36):
of sets things apart nowadays.
But yeah, in my days it wasmostly just like it was shots,
limited wines by the glass and alot of draft beer, but things
have.
I mean now people are all wantthat canned beer.
They want that bottle beer, thatexclusive, limited quantity,
only brewed this time of theyear.
So people are looking for moreof an experience too, and I know
(18:00):
you guys offer that experience.
Correct, yeah, and that's notjust you and your bubbling smile
.
It's the personalities and it'salso the crafts I mean.
You guys have so many tools.
How many tools do you havepersonally that you won't,
because before most times a barwas applied, but now with these
exologists, they bring their own.
Speaker 2 (18:19):
Right now, I only own my cocktail shakers.
Oh, really, yeah we keep allthe tools at the bar for all the
bar keepers, because I saw thatcopper strainer.
Speaker 1 (18:31):
Is that copper?
Speaker 2 (18:31):
Yeah, that's from the house.
But, I keep at the house though.
Speaker 1 (18:35):
I don't have a briefcase, oh, ok, like most
exologists, Because I mean, I'msure I'm not alone, but I
noticed a trend to go with aleather apron, oh the apron, you
know.
And it's got the pocket withall the assorted bitters in the
chest you have to have the apron.
Speaker 2 (18:52):
The apron's huge.
When we first opened the bar, Istarted to notice my dry
cleaning bill was out the roofBecause you got to stay fresh
behind the stick.
You got to stay fresh.
Speaker 1 (19:06):
Well, you have to have that crease.
Speaker 2 (19:09):
Oh, nice crease.
Speaker 1 (19:10):
I mean, you know what I'm saying Like that extra
starchy, you know it was more sojust when shaking the cocktail,
especially cocktails with eggwhite.
Speaker 2 (19:19):
You know I would just notice.
I would notice.
I'd go home and my clothes justhave spots all over it, so I
was like I need an apron you doneed an apron.
You know, and then I just foundan awesome apron on Etsy.
On Etsy.
Yeah, I found on Etsy.
You shop on Etsy?
Speaker 1 (19:33):
Yeah, we're learning a few things about this guy.
He likes his up drinks and hispinky out, I know, and he shops
on Etsy.
I'm bougie.
Now Is what you know regardingthis apron?
Are there different styles thatyou were shopping Like?
Ones without pockets, one withpockets?
Speaker 2 (19:53):
I wanted pockets.
Yeah, yeah, you have to havepockets, did you get?
Speaker 1 (19:55):
your name Like leather.
Speaker 2 (19:58):
No, no name, no leather or burned in or anything
like that.
Not yet, not yet.
But I have a cool idea for anew apron.
Speaker 1 (20:05):
Well, Christmas was just a couple of days ago.
I mean it's not too late to getthis bartender a nice gift.
Speaker 2 (20:12):
But yeah, that'd be cool man, I'm a cool man.
Speaker 1 (20:14):
Nice little birthday.
Oh, he's already dropping somehints, all right.
So looking for that nice etchedbranded Ethan across the chest?
I think that'd be cool, I know,especially if you win this
competition.
Speaker 2 (20:27):
Oh yeah, Aren't you in a competition?
You want to talk about the barboss competition?
Speaker 1 (20:30):
Bar boss.
What is that?
And tell me what you want totalk about.
Speaker 2 (20:35):
So the main actors from Breaking Bad?
Speaker 1 (20:39):
are hosting it, oh funny.
Speaker 2 (20:41):
Correct.
Yeah, they're the faces of thiscompetition.
So at first, you know, I saw itas a.
I saw their marketing onFacebook and at first I was like
, oh man, this is probably goingto be a scam or something Like
I didn't know how to think aboutit, so I didn't enter it right
away.
But then all my coworkers atthe bar are like, hey, you
(21:02):
should enter it, enter it, enterit.
And I was like, ok, you knowwhat?
So I created a profile, Ientered it and now I'm in eighth
, eighth place.
Speaker 1 (21:11):
Yeah, eighth place, yeah, in my region.
Speaker 2 (21:15):
Yeah, breaking Bad.
How funny, I know right.
So I'm eighth right now andtonight actually is the.
So if I'm in the top 10, I moveon to the next round.
And tonight is the final day todecide who moves on to the next
round To the top five.
Speaker 1 (21:34):
Yeah, it has to be so .
Speaker 2 (21:37):
Right now I'm eighth, but next week I'm going to need
some extra votes, I'm going toneed some help.
Speaker 1 (21:44):
All right, well, you heard it, that's called action.
Speaker 2 (21:47):
Yeah, and the prize is $10,000 for the winner.
Oh hey, and they get theirphoto on the cover of Bartending
Magazine.
Speaker 1 (21:58):
Wow, that'd be a nice , that'd be a nice honor.
Speaker 2 (22:03):
I know right.
Speaker 1 (22:04):
Yeah, cover of a magazine.
Speaker 2 (22:05):
Yep, and with the 10,000, I want to donate 2,000
to a local charity.
Which charity?
I'm not completely sure yet.
Speaker 1 (22:16):
I know there's a cool one across the street from
Salty Fox the Ways for Life.
I didn't know, yeah, yeah, ithelps people who have aged out
of the foster system and it'sbecause, at 18, it's like where
do you go?
Speaker 2 (22:33):
Yeah.
Speaker 1 (22:33):
Ways for Life is that kind of bridge to support, like
helping some of these kids whoage out of the program.
They didn't get adopted andthey still have no place to stay
.
Nobody to you know.
Speaker 2 (22:44):
And they're based out of O'Galley.
Speaker 1 (22:46):
They're right across the street from Salty Fox.
Speaker 2 (22:48):
I'm going to have to go visit them.
Speaker 1 (22:50):
Yeah, yeah.
They just had a nice littlefundraiser the other night in
the Palkenlot.
They had some live music andthey had some art.
Speaker 2 (22:57):
Oh, it's right behind the library, right behind the
library.
Wow, it's the big blue building.
Speaker 1 (23:02):
It's yeah, it's pretty much.
Yeah, it's right there, righton.
Speaker 2 (23:08):
I'm going to have to put my feet on the ground and go
visit them.
Speaker 1 (23:10):
Yeah, it's right there on Guava, you can't miss
it.
Speaker 2 (23:12):
OK.
Speaker 1 (23:13):
Yeah, and, but that's just one of many in need.
Speaker 2 (23:17):
Yeah, yeah, it's a bunch of things.
Speaker 1 (23:19):
That's generous, you know, because, let's be honest,
a cash prize in Sweepstakesworld I'm sure most of you who
have won can vouch for that.
You don't really keep all of itAfter taxes and everything else
, you know.
So you may net maybe 7,500, andyou know.
But whatever you commit, that'sa very generous offer and no
(23:39):
matter what, where you give itto, you all deserve to give
Ethan your vote.
He's great.
If you haven't had the pleasureof sitting in front of him at a
bar, do yourself a service andhead over to Lord's Ask for
Ethan.
He'll make you one of the bettercocktails in the area, and you,
sir are fresh out of a cocktail.
Speaker 2 (24:03):
It's time Popcorn for pops.
Speaker 1 (24:09):
Popcorn for pops.
Yeah, let's get the bar cam,hopefully.
All right, that's still movingalong.
I see we got the big ice blocknow.
Yeah, ok, big ice block andwhat's going into Shaker?
Speaker 2 (24:26):
So ice first.
Speaker 1 (24:29):
Ice into the shaker.
Speaker 2 (24:30):
Get the chill and dilute the cocktail.
Speaker 1 (24:34):
Yes, ok.
Speaker 2 (24:40):
So I kind of want to talk a little bit about Remember
when you DJed.
Speaker 1 (24:46):
Oh.
Speaker 2 (24:47):
For the interview.
Speaker 1 (24:48):
You're going to interview the interviewer.
Speaker 2 (24:51):
That's probably one of my proud moments.
Aw, that was awesome, had thered carpet out.
Speaker 1 (24:58):
All right, well, I'll let you tell a story.
Speaker 2 (25:00):
All right, so I coached.
I was the head strengthconditioning coach at FIT.
My years get a little mixed up,so I'm not for sure on the
exact year when it happened, butduring summertime we have
summer workouts and I believethis is when I mean we had been
friends for about two years.
Yeah, about, about the time andwe came up with the idea to have
(25:26):
him DJ during one of ourworkouts, one of our summer
workouts, and the studentathletes just loved it.
It was amazing.
Every single time I see you, Ithink about that day.
Speaker 1 (25:40):
Yeah, well, we got the.
I think I brought some fog andlasers, yeah, so they came
through the door of the gym.
Speaker 2 (25:47):
Had no clue what was going on.
Speaker 1 (25:49):
And they came through like a rock star entrance with
lasers and smoke and loud music,and then they did a workout at
like 10 or something at night, Iforget.
Speaker 2 (26:03):
I felt like it was midnight.
It was midnight, oh crap.
Speaker 1 (26:07):
And it was quite the party.
Ok, so while you were tellingthat story, you poured a
delicious drink.
Speaker 2 (26:13):
Yes, the popcorn for pops.
Speaker 1 (26:15):
Popcorn for pops.
And that's the infused syrup.
Speaker 2 (26:18):
Yep, the infused syrup with popcorn, and it's the
rye whiskey, the corn liqueurand celery bitters.
Speaker 1 (26:26):
All right, did you take a sip yet?
No, I haven't.
You can go first.
I'll go first.
Let me try this popcorn forpops.
Speaker 2 (26:31):
That's the deconstructed cocktail.
Speaker 1 (26:37):
Yeah, let's have a reminder everybody to vote for
Ethan on the boss bar.
Speaker 2 (26:46):
Bar boss.
Speaker 1 (26:47):
Bar boss.
Speaker 2 (26:48):
Yeah, and you can find the link on the Lordess
Library's Instagram page at thetop.
Speaker 1 (26:53):
OK, so go in the bio, click vote for Ethan.
Get him those votes.
We're going to see our boy geton the cover, give away some
cash to a local charity and,yeah, be our local celebrity
here.
Hey, I think I have anotherpodcast you could be on.
So, with that being said,you're already kind of making a
(27:16):
name for yourself here, locally,though, even without being on
the cover of a prestigiousmagazine.
You recently got awardedrightfully so for a recipe that
you created at a localbartending challenge.
Speaker 2 (27:31):
Let's hear that story .
Yeah, it was the Kennedy SpaceCenter.
Mars Teeny Shake Off was thecompetition.
Speaker 1 (27:38):
Mars Teeny Shake Off.
Speaker 2 (27:39):
Mars Teeny Shake Off Yep.
And the cocktail I created wasthe Moon Tang Teeny.
Speaker 1 (27:45):
I like it Moon.
Speaker 2 (27:47):
Tang.
Speaker 1 (27:47):
Teeny as in Tang.
The not squeezed fresh orangejuice, no, but the powder, the
powder that all the astronautsappear to love by the way.
Little plug for Tang Hit us up.
We could talk Tang all day.
So the Moon Tang.
Yeah well, how'd you come upwith that concept?
Speaker 2 (28:09):
All right.
So I had a customer come inlast year when the Artemis Space
Launch was supposed to go off,but there was a long delay.
Speaker 1 (28:19):
After the third time or the fourth time?
Speaker 2 (28:21):
Yeah, so I think after the second time I had a
customer come into the bar andhe took a gamble with me which
is an option on our menu whereyou come in and you can Just
roll the dice.
Yeah, you roll the dice, youtell us if you're allergic to
anything, and then you give us aconcept.
It can be a dream that you hadthe other day.
(28:42):
Oh fun, it could be yourfavorite snack.
It could be your favorite book.
It could be your hero.
And you tell us this, and thenwe create, we turn that concept
into a liquid for you.
Wow, yeah.
So this customer he told me.
He was like yeah, I was on theteam that built the Luna Map.
(29:09):
It's a satellite that was goingup with Artemis.
Speaker 1 (29:12):
Yes, I have heard about it.
Speaker 2 (29:14):
Yeah, so he told me all about it, all about that,
and told me where he was from.
He's from Wisconsin and helikes Manhattan.
So in my head I'm thinking OK,he likes Manhattan, he's from
Wisconsin, I'm going to make hima Brandy Manhattan.
So, I made him this cocktailand it was delicious.
He loved it.
Speaker 1 (29:32):
Yeah, OK.
Speaker 2 (29:33):
So fast forward to this competition.
I was like OK, I have theperfect cocktail the perfect
cocktail in my head Because Iwas like, ok, I already created
a space cocktail, but then aftera couple of people tried it and
in my mentor, I told him aboutit- and he was like well, if you
want to win this competition,you got to make something sweet.
Speaker 1 (29:56):
And I was like you're correct.
Yeah for all pallets.
Yes, correct, for all pallets.
Speaker 2 (30:02):
And I was like you're right, so I had to go back to
the drawing board.
The competition's in a week, ohwow week left.
Speaker 1 (30:07):
In a week left, yeah.
So I already thought I had itin the bag in the rack Right
Back to the draw board.
Speaker 2 (30:14):
Yep.
So after one of my shifts I'msitting outside relaxed hanging
out and I'm looking up, and thenit's a clear night sky, no
clouds or anything, and I lookup and I see this big orange
ball in the sky, right, allright, and I'm like what is that
?
And it's a spaceship going on.
I thought it was a street light.
Speaker 1 (30:36):
Funny yeah, and I was like why is it moving Exactly
right.
What's in this?
Speaker 2 (30:43):
drink.
And then that's where the Tangidea came in, because it's
orange.
Oh OK, you know what I mean.
Yeah, voila Tang.
So, and then and then.
I know, it sounds a littlecrazy.
Speaker 1 (30:58):
It's great.
Speaker 2 (30:59):
And then I saw the rocket shoot across the sky and
I'm like, oh wow, it looks likea splinter.
Speaker 1 (31:05):
And.
Speaker 2 (31:06):
I thought to myself Tiki, like being on a pirate
ship, yes, so I made a Tikistyle cocktail with Tang powder.
So that's how I came up withthe drink.
But the name for the drink wasdeveloped by my friend Adrian.
And as soon as he said Moontang, I thought about Wu Tang, you
(31:28):
know, and then- Sonomas.
Speaker 1 (31:30):
Moontang, Moontang.
We on a swarm.
Speaker 2 (31:38):
So then everything else was a wrap, figuratively,
and-.
Speaker 1 (31:44):
Exactly Literally yeah, wow.
So tell us all the ingredientsagain, okay so the Tang powder.
Speaker 2 (31:52):
Yep.
So it gets Tang powder.
It has a Havana Club, a Nehorum, oh Yep.
And it gets lemon juice, freshsqueezed lemon juice, almond
orjot, which is an almond syrup,and then it also gets aparol, a
little aparol for taste and alittle bitterness and sweetness
(32:14):
also.
That's the cocktail.
And the garnish is a nice lemonlion's tail.
Speaker 1 (32:21):
A lion's tail.
A lion's tail, the garnish yeah, I'm impressed.
It sounds like it soundsdelicious, and that one, the
overall.
Was that the people's choice orwas that a judge's?
It was the judge's choice.
Speaker 2 (32:35):
Yeah.
Wow and the judges were threeastronauts.
Speaker 1 (32:38):
Really.
Speaker 2 (32:39):
Yeah, so that was awesome too to see what an honor
.
Speaker 1 (32:41):
To see the look on their face when they tried it I
was like man, they've been inspace, Right.
Speaker 2 (32:47):
You know it's like.
And then they tried thecocktail that I made and they
loved it.
That was awesome.
And they kept the glasses thatI served it in.
Speaker 1 (32:55):
Dang, they want to go home, and Not forget that
they're like, it ain't friedchicken.
I'm not finished with that yousee all that goodness stuck to
the edge.
Speaker 2 (33:05):
I need my glass back, please.
Speaker 1 (33:08):
Mr Ashman, I don't know, yeah, it was fun.
Speaker 2 (33:10):
We brought up our crew.
You know the owners came upwith me.
Aw yeah, and a lot of.
I had a lot of support and thatwas amazing.
I'd like to shout out everybodywho came up to the competition
with me, because they didn'thave to do that.
Speaker 1 (33:23):
And what'd you take home?
Speaker 2 (33:25):
I took home a Got a trophy.
I got a metal-.
Speaker 1 (33:28):
Or a metal-.
Speaker 2 (33:29):
A 3D printed rocket ship.
Trophy, yeah what a hugemartini glass and the planet
Mars in the martini glass.
That is bomb and it lights upwhat the?
If you wanna come check it out,it is at the library above the
fireplace Nice.
Gotta have it on display if itlights up, I mean it's a disco
(33:50):
trophy going on, here it'sspecial man.
Speaker 1 (33:53):
so with a week left celestial timing, let's call it
with the rocket and the mood,and your friends all around you
tasting, helping you figure outthe concept.
That's special man.
Yeah, it was fun.
So how much of the?
You must have a bunch of otheroriginal recipes, or is that
(34:15):
just one of a few?
Speaker 2 (34:17):
I mean, yeah, I have a lot.
Speaker 1 (34:19):
Yeah.
Speaker 2 (34:20):
Yeah, none that I mean, even though I everybody,
all the bartenders at thelibrary create cocktail, new
cocktails, on a daily basis.
Speaker 1 (34:32):
Oh, okay.
Speaker 2 (34:33):
On a daily basis because of the take a gamble
option.
Oh, funny it forces us to becreative.
Speaker 1 (34:39):
That gamble cocktail, that's fun.
Speaker 2 (34:43):
Yeah, it is.
It is how many times a?
Speaker 1 (34:44):
night.
Is somebody ordering?
Speaker 2 (34:46):
that.
So hold on, we can do thisright now.
Okay, let's go, I'm yourbartender, you're the guest.
Oh, so you wanna take a gambletoday?
Speaker 1 (34:55):
Yeah, I'm looking at this list and I've never seen a
gamble cocktail.
What does that mean?
Oh, take a gamble.
Speaker 2 (35:01):
I like that.
Okay, good choice.
Speaker 1 (35:04):
I'm an adventurous kind of guy, I'll take a gamble.
Speaker 2 (35:06):
So are you allergic to anything?
No, not allergic, okay.
Speaker 1 (35:09):
No, no, no allergies.
Speaker 2 (35:10):
No, no, no, okay, all right.
Do you want this cocktail to besweet?
Speaker 1 (35:15):
floral Dry earthy, with a little bit of smoke.
Speaker 2 (35:19):
Ooh earthy and smoke awesome.
So is there any type of spiritthat you do not like?
For me, it's Southern comfort,because I had this horrible
experience in high school inDaytona, probably on spring
break, probably anything sweetAnything.
Speaker 1 (35:38):
Sweet yeah.
So maybe a rum, but a light rum, not like a real heavy dark rum
.
Speaker 2 (35:44):
Okay.
Speaker 1 (35:45):
Most any tequilas, gins, vodkas, whiskies is great.
Speaker 2 (35:50):
Okay, so you brought up rum first, so I'm thinking
we're gonna stick with rum Rumis great.
Okay, rum's good.
Okay, now just tell me a littlebit about yourself, or actually
, what's the first?
When I say this word?
Tell me the first thing thatcomes your mind Gotcha Podcast,
Studio Bet.
(36:11):
And that's how it's done.
And then I just get back behindthe bar, I look at all my
ingredients and I think tomyself studio, studio.
And then when I think studio, Ithink green screen.
So now I need to findingredients that will make this
liquid green.
And then you said not sweet.
(36:33):
So I know that I'm not pickingsweet ingredients as well.
So right off top of my head,I'm thinking Midori melon, the
liqueur, I'm thinking a lightrum, and then I'm gonna go with
maybe a splash of greenchartreuse in there, because I
like you.
Speaker 1 (36:53):
Yeah, and that's hard to find.
That's hard to find ingredients.
Speaker 2 (36:56):
I'll pull it out the cellar.
Speaker 1 (36:59):
Make a little absinthe even.
Speaker 2 (37:01):
Ooh, I'm gonna spray the glass with absinthe.
Speaker 1 (37:03):
Oh, there you go.
Oh, yeah, there you go.
Speaker 2 (37:05):
And then after that I'm gonna stir the drink and
then I'm gonna put it in a nicefancy glass no ice, and then
voila.
Speaker 1 (37:14):
I like it like an up glass.
Almost can be like a microphone.
Oh Psh.
Speaker 2 (37:20):
You got it.
Speaker 1 (37:21):
See you're a natural?
Yeah right, I'm a naturaldrinker or no, but that's a fun
Not anymore.
That is a fun concept.
Speaker 2 (37:30):
Yeah, it's awesome.
That is a fun concept.
Speaker 1 (37:33):
And again pushing boundaries, getting out of the
comfort zones, because I know Iwas there especially like
working at, like the high volumebars, Like I worked at a Joe's
Crab Shack behind a bar.
It's okay until it's like aMonday night and it's like two
for one margaritas.
Speaker 2 (37:53):
And so you're making double everything.
That's how I feel aboutespresso martinis.
Speaker 1 (37:57):
Yeah, oh, again, how original.
Speaker 2 (38:03):
But espresso martinis are fantastic.
Speaker 1 (38:05):
They're fantastic, I mean, but I was making them, I
feel like 20 years ago they weretrendy, but I think because of
they're always gonna be trendy.
I think because I see them onBravo every season.
Speaker 2 (38:15):
Now they're grading fresh Parmesan on top of
espresso martinis.
I don't know if you've heard ofthat one.
Speaker 1 (38:21):
Maybe blue cheese, but a Parmesan.
Speaker 2 (38:23):
They're doing Parmesan on top of espresso.
That's a little too sharp formy coffee.
I haven't tried one yet.
But see, blue cheese is smoky,so that goes already to my
palate, blue cheese is more of amartini thing.
Speaker 1 (38:35):
No, trust me when somebody asked for a black and
blue martini it was a dirtyblack olive stuffed blue cheese.
Speaker 2 (38:43):
I've never heard of a black and blue martini.
Speaker 1 (38:44):
Yeah, and it's a dirty one, but instead of the
Spanish olive, it's a bluecheese stuffed black olive.
Speaker 2 (38:51):
Did you guys hand stuff them?
Speaker 1 (38:54):
We did.
We had many Wow.
Our goudos to you.
Speaker 2 (38:59):
Our Garnes station was massive.
Speaker 1 (39:02):
No, it was almond stuffed Spanish, garlic stuffed
Spanish, regular Spanish bluecheese stuff.
Speaker 2 (39:08):
You're making me look bad.
Speaker 1 (39:09):
right now, we all have our place of work and
everybody has their signature,whether it's your Garnes heavy
or if you're a feature heavywith unique mixers and
appertiefs, then certainlythat's going to set your brand
apart, especially being likenobody.
I mean, if somebody asked melike well, what do you recommend
(39:30):
?
I'd pour them out a beer.
I don't have time to think foryou but if you don't know what
you?
Want.
I mean I've got a great list.
I could make just aboutanything under the sun.
Speaker 2 (39:39):
But if yeah, so anytime a customer doesn't know
what they want, we always take agamble with them.
I like that Always.
Speaker 1 (39:46):
Yeah, I would just hand them some, just like out of
fun, just hand them some ice,or like pull out a card deck,
like pick a number so that's howmany ice cubes you get.
Speaker 2 (39:57):
I actually thought about that.
That's an idea that I've beenkind of toying around with.
I don't know.
Speaker 1 (40:02):
Well, you don't want to be full.
You're not really a casino bar.
That'd be fun like a casino barin Vegas.
Speaker 2 (40:08):
It's not, but you know, like if but it'd be funny
to get in.
Let's say, you have some dice,you roll the dice and the number
you roll is the cocktail thatyou get.
Right Like that's a coolconcept as well, but I don't
want to give too much away.
Speaker 1 (40:19):
No, no, but that could be a fun concept, so I
can't believe we're alreadygetting into the last part of
the hour.
Man, time flies when you'rehaving fun it does yeah, yeah.
So uh, we're, we're, yes,exactly.
When you have an awesomebartender fixing you a delicious
(40:40):
mocktail and other cocktails.
No, it's, it's, it's quite nice, it's, it's nice surprise, and
I think we're going to get out,get out of here this episode
with just some final words for23.
And I really want to to youknow, for the audience.
We did to let the audience knowif there's any kind of trends
that you see happening.
What you may bring to yourcraft in 24, or anything else
(41:04):
people may want to look look outfor, as far as you know, is it.
Is it infused liquors?
Is it more types of simplesyrups or bitters being infused?
Like, where do you, where doyou see the, the challenge?
Or opportunities.
Speaker 2 (41:15):
So um for for the new year coming up, yeah, I really
want to focus on fresh localingredients.
Speaker 1 (41:25):
Okay, I want to.
Speaker 2 (41:26):
I want to reach out to local chefs.
I want to talk to them.
I want to pick their brains tosee what they're doing in the
kitchen, so that I can bringthat knowledge to my kitchen.
Speaker 1 (41:37):
Do you you think there's any opportunity for,
like, improving the garnishes?
Speaker 2 (41:43):
Um, yeah, garnishes can always be improved.
And that's another local freshingredient option as well.
You know cause, if you'reinfusing something into a spirit
or a syrup, whatever you'reinfusing, you would want to
garnish the drink with whatyou're infusing as well.
Speaker 1 (42:01):
Right, I mean I think a missed opportunity would be
to use a California orange in anold fashioned in Florida.
Speaker 2 (42:06):
you know, use the local citrus for your, you know
your drinks, you know I mean uh,but yeah, I mean little things
like that I think could, couldbe fun.
Speaker 1 (42:16):
Um, I like to see you know.
I think one of the funnertrends as well is like the, the,
the grilled pineapple garnishor you know things like that.
Speaker 2 (42:25):
We've done that, yeah , we've done that before I, you
know, I want to get the torchout.
I want to smoke more.
Yeah, yeah, more torches, more,more fire, yeah.
Speaker 1 (42:33):
Yeah, more fire.
I could see that becoming alittle more trendy.
What about, um, anything likegimmicky, like, are the vessels
going to change?
Are we going to go from aCollins to a rocks glass, to a
up glass, to maybe somethingdifferent?
Speaker 2 (42:46):
No, so um we?
We like to stick with thetradition you know, in the
classics.
So, like, glassware is alwaysgoing to be a constant in what
we do, but what's going into theglassware is what's going to
constantly be changed.
You know what I mean.
So for me, I need to to diveback into the books.
(43:08):
You know I need to find thatlost recipe that somebody in New
Orleans created in 1895.
Right, that's the cocktail I'mlooking for.
You know, I'm looking for thebook that's in your great, great
great grandfather's basement,that has dust on it.
Speaker 1 (43:26):
That could be a fun call to action.
Speaker 2 (43:29):
Calling all grandkids .
Speaker 1 (43:31):
We need you to crawl up in that attic.
Speaker 2 (43:34):
Don't be scared.
Speaker 1 (43:35):
Lift that old shaggy carpet, see what's on that
floorboard.
You may find some treasure downthere, the long lost cocktail,
you know, and it could bebecause of a supply chain thing,
maybe you know.
Maybe it was when moonshine gotoutlawed or something, and, and
you know, the all these coolmoonshine recipes got lost in.
True, I mean you know, but Iknow moonshine has made a little
(43:56):
bit of resurgence.
It's not the same taboo thingthat you know you made in
bathtubs and radiators and youknow I want the bathtub stuff,
the bathtub gin.
Speaker 2 (44:04):
That's what I want.
Speaker 1 (44:04):
And from the, from the, from the prohibition area.
Tastes like soap, yeah, or the,but yeah, that white light
Radiator distilled moonshineyeah, there's a lot of gosh.
I mean, you know, cocktails andand spirits in general have had
quite the history.
Speaker 2 (44:21):
Oh, there's been so much turnaround, and it's really
true when you think you createsomething new, it's already been
made.
Probably, but the thing is,it's already been made and it's
already been documented also.
Right Published, correct it'sjust about who can find it.
Speaker 1 (44:39):
Who can find it and who can make it and improve it.
And sometimes you know it maybe taking an obsolete ingredient
and sourcing it again andcreating that infused simple
serve with it or whatever it mayhave you and incorporating it
back into you know some, somemodern recipes.
Speaker 2 (44:56):
Yeah, exactly, and like childhood memories.
That's another thing I want todive into is like stuff from our
from when I was a kid.
Speaker 1 (45:04):
You were drinking when you were no, no.
Speaker 2 (45:08):
Not that, but like so .
Speaker 1 (45:10):
Like, for example, what um, like some high C juice
boxes or something like, no,like, um.
Speaker 2 (45:15):
So what's a like?
A snack when you're a kid, oreven a dessert when you're a kid
, that you remember.
Speaker 1 (45:24):
Well, when we went out for a rest to the restaurant
, it was always like the moose,like the chocolate moose was
always kind of like nice andrich and creamy.
Um, and then, of course,growing up in South Florida was
a lot of flawn, you know okaysome nice custard.
Yeah, custard for sure.
Speaker 2 (45:39):
So it's like taking those ideas and turning them
into cocktails.
Then you really dive into theto somebody's desire.
Yeah.
You know, then, as soon ascause, like I created a cocktail
called the um, the s'mores oldfashioned, oh, yeah, yeah.
So this one, this cocktail, I,when I was creating it, I used
(46:00):
to love sitting next to acampire in Indiana in the
wintertime eating a s'mores.
You know what I mean.
So I wanted to bring thatchildhood memory into a cocktail
form and I did, you know then.
And then whoever drinks it, youknow you, you think about
sitting next to a fire eatings'mores you know, so you just
get attached to that Right.
And then next thing you knowyou're dreaming about it.
Speaker 1 (46:27):
Ethan shaking it.
Shaking baby, I, I like it.
Speaker 2 (46:32):
You were taking a wrong turn.
I like it.
I like it.
Speaker 1 (46:36):
No, but, uh, no that.
But I think, being beingadventurous, allowing yourself
to challenge, you know, evenlike the, the most like, maybe
unsung of memories, like youknow again you know going back
to childhood, you know, goingback to just a simple campfire.
Um, I think there is some.
(46:57):
I think there's a.
You know it's not too much of anovelty for people to be like
you know what I'm, I'm, I'mgoing to try that.
I want, you know, I want moreof this.
You know I would, I would like,uh, you know to, to maybe see
like a summer vacation menu.
You know, something that thattastes like this a sea breeze
and, and you know, crunches likesand.
Speaker 2 (47:15):
You know, or something, some, some new menus
we are going to be bringing outin the night in the new year.
Speaker 1 (47:21):
So right now.
Speaker 2 (47:22):
Right now we have a Tiki Tuesday menu.
We have an old fashionedWednesday menu.
In the new year we're going tohave a martini menu, okay, and
we're going to be doing a classybrunch menu on Sundays.
I like it so super excited forthose.
Make sure you guys come checkus out in the new year yes,
which is going to be awesome.
(47:42):
And then, for those people whoare looking for something to do
on New Year's Eve, come checkout the Salty Fox, because we
are going to be having a back tothe 90s party.
Speaker 1 (47:55):
Really.
Yeah, that's going to bespecial so break out all your
clothes, all your tires,encouraged.
Speaker 2 (48:01):
Yes, yes, like your jumpsuits, the, the funky
glasses.
You know the uh.
Speaker 1 (48:06):
Crunchies, oh the scrunchies.
Yeah, fanny packs.
Speaker 2 (48:10):
Oh, fanny packs, for sure, yeah, you neon.
Speaker 1 (48:12):
Yeah, I got.
I got some swatch watches fromback in the day, yeah.
Speaker 2 (48:17):
Bring out your uh old , uh Shaquille O'Neal Orlando
Magic jerseys.
There you go.
That was my thing in the 90s.
I used to rock, rock theShaquille.
Speaker 1 (48:25):
Well, you had to.
Speaker 2 (48:27):
He was my favorite.
Speaker 1 (48:28):
Yeah, I mean, I mean, you know, listen, we all had
those.
Uh, you know bird, I rememberBarkley.
Yeah, yeah, I remember allthose.
You know popular jerseys.
Speaker 2 (48:37):
Yeah.
Speaker 1 (48:38):
I mean.
So that sounds like a lot offun.
90s New Year's Eve, salty Foxboards still doing first come,
first serve service with, um,their brand of cocktails,
correct, and uh, in acomplimentary toast at midnight.
Yep, okay, probably bothlocations.
Speaker 2 (48:57):
Both locations Sure, sure yeah.
Speaker 1 (48:58):
And um, of course, you know exciting things.
Coming to EGAD, you got a bigold venue popping up across the
street.
Speaker 2 (49:04):
I know I'm excited.
Speaker 1 (49:05):
Yeah, so, um, so, a lot of fun in EGAD, a lot of the
cool things happening, Um, andI just uh, I'm excited for
everything that happened inthere.
There's a new space on Highland, uh coming to Balder's, another
space, uh adjacent to thetraditionals getting uh talked
about.
There's a couple of differentthings happening.
So, um, check out, Ethan, gosay hello to my boy.
Speaker 2 (49:26):
And then uh, before I forget, I would like to shout
out Sam and Veronica.
Speaker 1 (49:31):
Oh yeah.
Speaker 2 (49:32):
The owners of um, the Loris library and salty Fox.
I appreciate them because theythey?
Um took a gamble on me, youknow, and that's rare in this,
in this world, to find somebodywho's willing to do that for an
individual.
Speaker 1 (49:50):
Yeah, yeah, you're not kidding.
And especially from a footballbackground.
Speaker 2 (49:54):
Yeah, I know how'd you get behind the bar.
I worked security.
Speaker 1 (49:58):
And I think there's a little truth in there right,
yeah, you start as a bounceryeah, yeah, that's crazy Well.
Speaker 2 (50:04):
I love saying you know, make the gains in a career
that you probably didn't trainor get you know qualified or not
, I mean, the only experience Ihad, right, was my grandfather
making his own wine.
Oh, I know so that's prettycool so maybe that some of that
probably like soaked into me alittle bit.
Speaker 1 (50:27):
A little bit of influence.
Yeah, you know, I would sayyeah, and then my dad cooking
chitlins.
Speaker 2 (50:34):
If anybody cooks chitlins, I'll take a bowl.
Oh really, yes.
Speaker 1 (50:39):
Well, Ethan, this was a pleasure.
Speaker 2 (50:40):
Thank you for the drinks.
Speaker 1 (50:42):
This has been marvelous.
We really hope you guys enjoyedthis episode, and where could
they find you?
On the social media or anywhereelse?
Speaker 2 (50:47):
How could they follow you?
Oh, you can follow me onInstagram.
My handle is ETIME E T Y M E E.
I like it.
Yeah, show you what time it is.
Speaker 1 (50:58):
That's right.
Moon tag Moon tag Moon.
Until next time.
This is Jesse with Space GooseEats, and this has been a
delicious podcast.
Yeah, love.
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