September 14, 2023 • 10 mins
Ready to embark on a whimsical journey into the divisive world of brunch? Buckle up for a hilarious and insightful debate that will leave you either craving pancakes or swearing off Eggs Benedict forever. We're your hosts Bill, Kayla, and Mike, and in this episode, we're joined by special guest Leslie, who's not exactly a fan of the mid-morning meal. Will our passionate defense of mimosa-infused Sundays manage to change Leslie's mind, or will she remain a brunch antagonist? One thing's for sure - you won't want to miss Leslie's mimosa revelations or our lively chat about the most outrageous Bloody Mary garnishes we've ever seen.
You'll be in stitches as Leslie paints a vivid picture of her brunch aversion, complete with congealed egg yolk and the smell of regret. Meanwhile, Kayla and Mike champion the charms of brunch, celebrating it as a fancy reset before the week starts. We also dive into our favorite brunch cocktails - from the classic mimosa to the potent combination of vodka, champagne, and orange juice. Listen in as we explore the different ways people brunch (or not) and share our own personal experiences, including tales from the trenches of working brunch shifts. Whether you're a brunch enthusiast or a skeptic, this episode is sure to give you a fresh perspective on this beloved (or reviled) tradition.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
Hey, barnage Nation, welcome to the Barn Ninja
podcast, where we talk abouteverything, trials and
tribulations, from life behindthe bar to tips and tricks to
make you a better bartender anda better drinker.
Join your host, bill Fortun,kayla Load and yours truly, mike
Gorson.
Let's go have some fun.
Speaker 2 (00:21):
Are we talking about brunch?
Brunch.
Speaker 3 (00:23):
Is this how we're going into?
Speaker 2 (00:24):
We're going into brunch.
Speaker 3 (00:26):
Okay, so today's topic is brunch and how we feel
about brunch.
I personally, I love brunch.
I do.
Speaker 2 (00:34):
Well, it's like a thing now, like Michelin store
restaurants are doing these bigformal brunches, bringing brunch
back.
Speaker 3 (00:39):
Well, because if you go to a good restaurant with a
really good brunch and only havelike a couple cocktails, you
know it's kind of that we weretalking about last night like a
reset before the week, right,because you go in the morning
reasonable hour Sometimes you goto a place where it's, you know
, way more fancy.
You get dressed up, you lookcute and then you call it and
then you go do your things youneed to Sunday and then you go
(00:59):
to bed early.
Sometimes the brunch turns intomuch more, but it's kind of
that like last debauchery beforeyou reset on the week.
Fair enough, I hate brunch.
We got special guests today.
Speaker 2 (01:09):
She's like brunch.
I don't, I don't, I don't, Idon't, I don't, I don't.
Speaker 4 (01:11):
I don't, I don't, I don't I don't, I don't, I don't.
So brunch to me is basicallyjust congealed egg yote, the
smell of bleach and vomit fromthe night before and the
cleaning that came after Coffee.
Speaker 2 (01:32):
The smell of bad decisions, the smell of bad
decisions.
Speaker 4 (01:34):
Yeah, it's like when I wake up let's say, I wake up
hungover on a Sunday, whichdoesn't usually happen but like
the last thing I want to do isgo back to a restaurant, where
it's a similar setting, like abar, where, like I made bad
decisions the night before, andjust be reminded of that and be
surrounded by people.
I'm like, oh, who knows what Idid last night here.
So there's that portion of it.
But then, like, just like thesmell and how loud it is, and
(01:56):
then I have to like sit in aseat for like two hours.
No, it's not for me, I justwant to lay there, walking in
the tears.
Speaker 3 (02:03):
It's so funny.
Speaker 4 (02:04):
Uh-huh yeah.
Speaker 2 (02:04):
Did British have the work called the tears you ever
heard of that?
Speaker 4 (02:07):
The tears, yeah, basically yeah.
Speaker 2 (02:11):
Where you want to just like shut your blinds and
like work that you last nightExactly.
Speaker 4 (02:13):
No, that's exactly what I wanted.
And if I wake up and I'm nothungover and it's just like go
about my regular Sunday, thenlike I just I'm like I hate it.
I hate it so much Like I look,the last thing I want to do is
like go sit in a restaurant inthe morning to start my day that
way and get a little tipsy andthen get sleepy and then go home
and like I'm just like I'mgoing to be on the couch for the
(02:33):
rest of the day.
I'm a party pooper.
Speaker 2 (02:35):
What's wrong with that?
Speaker 4 (02:36):
I don't know.
Speaker 3 (02:37):
Yeah, that's like the only way I'll like calm down.
Sometimes, yeah or I mean I getit Sometimes a brunch will turn
into like, oh, now we're goingto go here and we're going to do
this.
But I like that because for me,sometimes Sundays, sometimes my
Sundays on Monday, depending on, like, the work we schedule but
if I have the opportunity on aSunday that I'm actually off or
not traveling, yeah, the idea ofthat being my off day, and
(02:58):
really probably the only day,because usually on a Saturday,
if I come back from traveling,I'm sleeping anyway, so I don't
even get to do anything.
So that's why I love it,because this is my day, this is
my time to go do something funand I'm tired anyway, I get it.
Speaker 4 (03:10):
I get the appeal for brunch, like I get why people
love it, and I wish I was one ofthose people.
I just I'm.
How can we make you love brunchagain?
Well, I am sitting here with amimosa as we speak, exactly.
Speaker 3 (03:22):
So would you like if you were, if you had to, if you
had to pick, like it was wife ordeath, what would you eat for
brunch?
Speaker 4 (03:30):
Like if you like to, and you would enjoy it like
somehow, oh easy, a breakfastburrito extra, pico, see, that's
such a brunch thing.
So here's how I could seemyself doing brunch Maybe not in
the morning thing, like get upin the morning, do what I need
to do, and then maybe in theafternoon stop and like have a
late lunch and then like a beermimosa in the afternoon, like
(03:51):
after I've done everything, andthen I could just like wind down
my day that day.
So what would that be called?
Cause it's not brunch, it's asupper, basically Liner.
Speaker 3 (03:59):
Right, yeah, okay.
Brunch cocktail Are you goingto go with a Bloody Mary, a
screwdriver or a mimosa?
Speaker 2 (04:06):
Usually mimosa.
Fun fact Leslie had never seena mimosa in a champagne fluid.
Speaker 3 (04:11):
It's true, those are the Richmond mimosa yeah, you
guys told me about that lastnight.
I was like that's not a mimosa,yeah.
Speaker 2 (04:17):
Oh, it's delicious, though it's so good.
It's a pint glass.
We ice in it, so it stays supercold.
Speaker 3 (04:22):
With champagne orange juice.
Speaker 4 (04:24):
And that's it.
It breaks up the sugary orangejuice a little bit.
It's so good, yeah.
The first time I went to abrunch spot and they served me a
mimosa and a champagne fluid, Iwas like what the fuck is this?
So I was just like can you pourthis over ice in a pint glass
please?
And they looked at me like anidiot cause I sound like an
idiot.
I was like I was like pint ice.
I don't know, I can't drinkthis.
Yeah, it's like a.
Speaker 2 (04:44):
Richmond, Virginia thing.
Speaker 4 (04:45):
I mean, I do A lot of mimosa's are like.
Speaker 2 (04:47):
it's like a dive bar of mimosa almost, but it's like
I almost like that better.
Yeah, Because the fancy onesget warmer.
Speaker 3 (04:53):
Yeah, sometimes they're too sweet, like you've
got to have.
Like for me, if I'm doing amimosa, it's champagne or
prosecco, I prefer with a splashof OJ.
Or if you really just want tohit it hard right out the bat,
you do a mammose.
A couple of different placescall it different things, but
you do vodka, champagne, orangejuice.
Sometimes you can put a splashof cream in there and then a
gram on yay floater.
Yeah, and that's going to getyou right pretty quick.
Speaker 4 (05:16):
You can do a little splash of peach snaps too, which
doesn't make it that muchsweeter, but I don't know.
Just a little juicer tastingand then the Bloody Marys.
Speaker 3 (05:24):
There's actually been one that we've had here in
Nagted where they just deck themout.
Speaker 2 (05:28):
You can put like a burger on it.
Speaker 3 (05:30):
I mean it's-.
Speaker 2 (05:31):
There's a burger one day, yeah, yeah.
Speaker 3 (05:34):
What they put on a Bloody Mary's honestly
impressive Four cheese sticks.
Wasn't there like a crab leg orsomething, or a full like soft
shell crab.
Speaker 2 (05:40):
No, there's a full head shell crab on it one day.
So it's like their thing.
When are like the craziest plan, that's a run down.
I believe Run down, yeah whatwas that?
Speaker 3 (05:47):
Wild opportunities for brunch cocktails in addition
to delicious brunch foods.
But we're gonna make Leslie afan of brunch.
I'm committed to this.
I'm just even when I wasyounger it's already growing on
you.
It's already starting to grow,so you were talking about I
don't know.
Speaker 4 (06:01):
Even when I was younger, like I was not, like in
college and you know, aftercollege I just was not a fan of
brunch.
Speaker 3 (06:08):
I worked too many brunches.
So I actually I do understandthat, because when I was in
college and I served tables, Ialso worked brunch and I
honestly I more so just had FOMOthough, because I was working
it and I enjoyed it, but Ididn't.
I did not like working brunch.
Yeah, like I made great moneyworking brunch.
Sometimes you didn't it becausepeople were just too drunk and
I forget what they were doing inthe first place and we had
bottomless FOMO, says for free,like it was literally for free,
(06:31):
and we just have pictures goingaround.
So I understand that being likea whole thing, and I just was
like why can't I do this?
Yeah, and so maybe now that Ican, I'm like I love it because
I can be a part of it.
Speaker 4 (06:41):
I don't have to be on the other end.
My friend and I would do thislike post-brunch thing every
week where we would work ourshift.
It would be hell, becauseyou're working brunch.
We'd be tired, we'd be cranky,we'd probably were hungover from
the night before.
We would get off and we wouldmake our shift drinks with the
leftover brunch champagne andfor a while the restaurant we
were at had.
They were using pineapples, sothey had hollowed out pineapples
(07:02):
, so we would fill the pineappleup with ice, just like a splash
of champagne.
And then Coors Light Nice, andthat was pure.
That's a new one.
We would sit in the back booth.
Do you name that?
I don't think we ever named it.
We should have come up with aname for it, but like it was A
fuck brunch drink.
Yeah, it was like our, likeheaven.
We would like sit in the backbooth and just get like hammered
(07:23):
off these iced Coors Light andchampagne pineapple drinks, yeah
, and they would be like allright, let's go do something
tonight.
Speaker 3 (07:31):
So that's a new one, next level.
That was some next level.
Yeah, I've never heard ofpineapple, coors Light and
champagne being a solid mix, butit's kind of like when we were
talking about, yesterday, peanutbutter.
There's not really many thingsyou could think about peanut
butter going back with baby.
It's the same thing withchampagne.
You might, I mean, a little bitmore specific, but on like
every single cocktail, if youthink about it, you probably
(07:51):
could put champagne and justabout anything in.
Yeah, it would work.
Now, negate the champagne andpineapple and Coors Light.
I don't know about that.
But you know, here we are,we'll try.
Yeah, we'll try it Like that'sit.
That'll be the next drink, yeah.
Speaker 4 (08:03):
Buddy, yeah, I was going to make that the one of my
drinks for this other bar Iworked at in Nashville.
It was a dive bar and I wasbuilding up my Tuesday nights
Right before I got my nine tofive.
I was like I'm going to makethe Coors and a pineapple thing
over ice and that'll be like ourlike brunch thing for the bar I
was working at there.
Speaker 3 (08:21):
But yeah, we need to.
We need to name that as asignature drink.
Speaker 4 (08:23):
Start putting it out there called bad decisions, bad
decisions yeah.
Speaker 3 (08:28):
Or fuck brunch.
Speaker 4 (08:29):
Like I said, what are the?
Speaker 3 (08:30):
other.
Yeah, yeah, but yeah.
So I mean, we love to hear whatyour thoughts are.
Whether you love brunch likemyself and Mike, I'd say Mike,
you love brunch, I'm full brunch.
Speaker 2 (08:41):
Yeah, full brunch.
Definitely the pint glass.
I'm all in on the RichmondMamosa OK.
Speaker 3 (08:45):
Yeah, so we'd love to hear your thoughts on brunch,
your preferred cocktail.
Maybe you have a brand new onethat we also haven't heard of?
If you can top Coors likepineapple and champagne Love to
know what that is, we should dobest.
Speaker 2 (08:57):
Homemade Bloody Mary recipe contest yeah, or that if
you have a good Bloody Maryrecipe from scratch, send us
your recipe to podcast.
The bar ninja, yeah, and thenwith your name or where you got
it from or the restaurant youknow, to know who came.
Speaker 3 (09:12):
I would be interested to hear if there was like
another cool like turn on, likea Mamosa or something.
Yeah, or anything that's likeBest.
Speaker 2 (09:18):
Yeah, brunch Rest Cocktail recipe yeah, whether
it's Bloody Mary, mamosa, yourtwist on something, yeah, send
it to podcast.
At bar, at bar ninja.
Speaker 4 (09:26):
Y'all can try it and taste it, and then I would come
taste it with you and then Iwould like brunch.
See, there we go.
That's what I'm saying.
Speaker 3 (09:31):
So we need to know if your team brunch over like
Leslie and yours.
You're also a little bit betterin how we can change your mind,
yeah.
Speaker 2 (09:38):
We'll get our team brunch.
Speaker 3 (09:39):
Yes, we will.
Speaker 2 (09:40):
Well, until next time , guys, definitely subscribe on
all the different platformsSpotify, apple.
Find us on Instagram, facebook.
Join the mailing list on barninjacom.
Check out the new website andthe new shaker.
We just talked about that onthe last episode.
Still a few of those available,so grab those while you can,
yeah, and that's.
That's a wrap.
Speaker 1 (09:57):
See you next time.
Thanks for listening to thisepisode of the Far Ninja Podcast
.
Please be sure to subscribe toand your favorite podcast player
, enjoy the Bar Ninja Nation.
There's 7000 bars in the gameand we have a WWW, bar Ninjacom.
We found 10aanبيi you.
Hey, barnage Nation, welcome to the Barn Ninja
podcast, where we talk abouteverything, trials and
tribulations, from life behindthe bar to tips and tricks to
make you a better bartender anda better drinker.
Join your host, bill Fortun,kayla Load and yours truly, mike
Gorson.
Let's go have some fun.
Speaker 2 (00:21):
Are we talking about brunch?
Brunch.
Speaker 3 (00:23):
Is this how we're going into?
Speaker 2 (00:24):
We're going into brunch.
Speaker 3 (00:26):
Okay, so today's topic is brunch and how we feel
about brunch.
I personally, I love brunch.
I do.
Speaker 2 (00:34):
Well, it's like a thing now, like Michelin store
restaurants are doing these bigformal brunches, bringing brunch
back.
Speaker 3 (00:39):
Well, because if you go to a good restaurant with a
really good brunch and only havelike a couple cocktails, you
know it's kind of that we weretalking about last night like a
reset before the week, right,because you go in the morning
reasonable hour Sometimes you goto a place where it's, you know
, way more fancy.
You get dressed up, you lookcute and then you call it and
then you go do your things youneed to Sunday and then you go
(00:59):
to bed early.
Sometimes the brunch turns intomuch more, but it's kind of
that like last debauchery beforeyou reset on the week.
Fair enough, I hate brunch.
We got special guests today.
Speaker 2 (01:09):
She's like brunch.
I don't, I don't, I don't, Idon't, I don't, I don't.
Speaker 4 (01:11):
I don't, I don't, I don't I don't, I don't, I don't.
So brunch to me is basicallyjust congealed egg yote, the
smell of bleach and vomit fromthe night before and the
cleaning that came after Coffee.
Speaker 2 (01:32):
The smell of bad decisions, the smell of bad
decisions.
Speaker 4 (01:34):
Yeah, it's like when I wake up let's say, I wake up
hungover on a Sunday, whichdoesn't usually happen but like
the last thing I want to do isgo back to a restaurant, where
it's a similar setting, like abar, where, like I made bad
decisions the night before, andjust be reminded of that and be
surrounded by people.
I'm like, oh, who knows what Idid last night here.
So there's that portion of it.
But then, like, just like thesmell and how loud it is, and
(01:56):
then I have to like sit in aseat for like two hours.
No, it's not for me, I justwant to lay there, walking in
the tears.
Speaker 3 (02:03):
It's so funny.
Speaker 4 (02:04):
Uh-huh yeah.
Speaker 2 (02:04):
Did British have the work called the tears you ever
heard of that?
Speaker 4 (02:07):
The tears, yeah, basically yeah.
Speaker 2 (02:11):
Where you want to just like shut your blinds and
like work that you last nightExactly.
Speaker 4 (02:13):
No, that's exactly what I wanted.
And if I wake up and I'm nothungover and it's just like go
about my regular Sunday, thenlike I just I'm like I hate it.
I hate it so much Like I look,the last thing I want to do is
like go sit in a restaurant inthe morning to start my day that
way and get a little tipsy andthen get sleepy and then go home
and like I'm just like I'mgoing to be on the couch for the
(02:33):
rest of the day.
I'm a party pooper.
Speaker 2 (02:35):
What's wrong with that?
Speaker 4 (02:36):
I don't know.
Speaker 3 (02:37):
Yeah, that's like the only way I'll like calm down.
Sometimes, yeah or I mean I getit Sometimes a brunch will turn
into like, oh, now we're goingto go here and we're going to do
this.
But I like that because for me,sometimes Sundays, sometimes my
Sundays on Monday, depending on, like, the work we schedule but
if I have the opportunity on aSunday that I'm actually off or
not traveling, yeah, the idea ofthat being my off day, and
(02:58):
really probably the only day,because usually on a Saturday,
if I come back from traveling,I'm sleeping anyway, so I don't
even get to do anything.
So that's why I love it,because this is my day, this is
my time to go do something funand I'm tired anyway, I get it.
Speaker 4 (03:10):
I get the appeal for brunch, like I get why people
love it, and I wish I was one ofthose people.
I just I'm.
How can we make you love brunchagain?
Well, I am sitting here with amimosa as we speak, exactly.
Speaker 3 (03:22):
So would you like if you were, if you had to, if you
had to pick, like it was wife ordeath, what would you eat for
brunch?
Speaker 4 (03:30):
Like if you like to, and you would enjoy it like
somehow, oh easy, a breakfastburrito extra, pico, see, that's
such a brunch thing.
So here's how I could seemyself doing brunch Maybe not in
the morning thing, like get upin the morning, do what I need
to do, and then maybe in theafternoon stop and like have a
late lunch and then like a beermimosa in the afternoon, like
(03:51):
after I've done everything, andthen I could just like wind down
my day that day.
So what would that be called?
Cause it's not brunch, it's asupper, basically Liner.
Speaker 3 (03:59):
Right, yeah, okay.
Brunch cocktail Are you goingto go with a Bloody Mary, a
screwdriver or a mimosa?
Speaker 2 (04:06):
Usually mimosa.
Fun fact Leslie had never seena mimosa in a champagne fluid.
Speaker 3 (04:11):
It's true, those are the Richmond mimosa yeah, you
guys told me about that lastnight.
I was like that's not a mimosa,yeah.
Speaker 2 (04:17):
Oh, it's delicious, though it's so good.
It's a pint glass.
We ice in it, so it stays supercold.
Speaker 3 (04:22):
With champagne orange juice.
Speaker 4 (04:24):
And that's it.
It breaks up the sugary orangejuice a little bit.
It's so good, yeah.
The first time I went to abrunch spot and they served me a
mimosa and a champagne fluid, Iwas like what the fuck is this?
So I was just like can you pourthis over ice in a pint glass
please?
And they looked at me like anidiot cause I sound like an
idiot.
I was like I was like pint ice.
I don't know, I can't drinkthis.
Yeah, it's like a.
Speaker 2 (04:44):
Richmond, Virginia thing.
Speaker 4 (04:45):
I mean, I do A lot of mimosa's are like.
Speaker 2 (04:47):
it's like a dive bar of mimosa almost, but it's like
I almost like that better.
Yeah, Because the fancy onesget warmer.
Speaker 3 (04:53):
Yeah, sometimes they're too sweet, like you've
got to have.
Like for me, if I'm doing amimosa, it's champagne or
prosecco, I prefer with a splashof OJ.
Or if you really just want tohit it hard right out the bat,
you do a mammose.
A couple of different placescall it different things, but
you do vodka, champagne, orangejuice.
Sometimes you can put a splashof cream in there and then a
gram on yay floater.
Yeah, and that's going to getyou right pretty quick.
Speaker 4 (05:16):
You can do a little splash of peach snaps too, which
doesn't make it that muchsweeter, but I don't know.
Just a little juicer tastingand then the Bloody Marys.
Speaker 3 (05:24):
There's actually been one that we've had here in
Nagted where they just deck themout.
Speaker 2 (05:28):
You can put like a burger on it.
Speaker 3 (05:30):
I mean it's-.
Speaker 2 (05:31):
There's a burger one day, yeah, yeah.
Speaker 3 (05:34):
What they put on a Bloody Mary's honestly
impressive Four cheese sticks.
Wasn't there like a crab leg orsomething, or a full like soft
shell crab.
Speaker 2 (05:40):
No, there's a full head shell crab on it one day.
So it's like their thing.
When are like the craziest plan, that's a run down.
I believe Run down, yeah whatwas that?
Speaker 3 (05:47):
Wild opportunities for brunch cocktails in addition
to delicious brunch foods.
But we're gonna make Leslie afan of brunch.
I'm committed to this.
I'm just even when I wasyounger it's already growing on
you.
It's already starting to grow,so you were talking about I
don't know.
Speaker 4 (06:01):
Even when I was younger, like I was not, like in
college and you know, aftercollege I just was not a fan of
brunch.
Speaker 3 (06:08):
I worked too many brunches.
So I actually I do understandthat, because when I was in
college and I served tables, Ialso worked brunch and I
honestly I more so just had FOMOthough, because I was working
it and I enjoyed it, but Ididn't.
I did not like working brunch.
Yeah, like I made great moneyworking brunch.
Sometimes you didn't it becausepeople were just too drunk and
I forget what they were doing inthe first place and we had
bottomless FOMO, says for free,like it was literally for free,
(06:31):
and we just have pictures goingaround.
So I understand that being likea whole thing, and I just was
like why can't I do this?
Yeah, and so maybe now that Ican, I'm like I love it because
I can be a part of it.
Speaker 4 (06:41):
I don't have to be on the other end.
My friend and I would do thislike post-brunch thing every
week where we would work ourshift.
It would be hell, becauseyou're working brunch.
We'd be tired, we'd be cranky,we'd probably were hungover from
the night before.
We would get off and we wouldmake our shift drinks with the
leftover brunch champagne andfor a while the restaurant we
were at had.
They were using pineapples, sothey had hollowed out pineapples
(07:02):
, so we would fill the pineappleup with ice, just like a splash
of champagne.
And then Coors Light Nice, andthat was pure.
That's a new one.
We would sit in the back booth.
Do you name that?
I don't think we ever named it.
We should have come up with aname for it, but like it was A
fuck brunch drink.
Yeah, it was like our, likeheaven.
We would like sit in the backbooth and just get like hammered
(07:23):
off these iced Coors Light andchampagne pineapple drinks, yeah
, and they would be like allright, let's go do something
tonight.
Speaker 3 (07:31):
So that's a new one, next level.
That was some next level.
Yeah, I've never heard ofpineapple, coors Light and
champagne being a solid mix, butit's kind of like when we were
talking about, yesterday, peanutbutter.
There's not really many thingsyou could think about peanut
butter going back with baby.
It's the same thing withchampagne.
You might, I mean, a little bitmore specific, but on like
every single cocktail, if youthink about it, you probably
(07:51):
could put champagne and justabout anything in.
Yeah, it would work.
Now, negate the champagne andpineapple and Coors Light.
I don't know about that.
But you know, here we are,we'll try.
Yeah, we'll try it Like that'sit.
That'll be the next drink, yeah.
Speaker 4 (08:03):
Buddy, yeah, I was going to make that the one of my
drinks for this other bar Iworked at in Nashville.
It was a dive bar and I wasbuilding up my Tuesday nights
Right before I got my nine tofive.
I was like I'm going to makethe Coors and a pineapple thing
over ice and that'll be like ourlike brunch thing for the bar I
was working at there.
Speaker 3 (08:21):
But yeah, we need to.
We need to name that as asignature drink.
Speaker 4 (08:23):
Start putting it out there called bad decisions, bad
decisions yeah.
Speaker 3 (08:28):
Or fuck brunch.
Speaker 4 (08:29):
Like I said, what are the?
Speaker 3 (08:30):
other.
Yeah, yeah, but yeah.
So I mean, we love to hear whatyour thoughts are.
Whether you love brunch likemyself and Mike, I'd say Mike,
you love brunch, I'm full brunch.
Speaker 2 (08:41):
Yeah, full brunch.
Definitely the pint glass.
I'm all in on the RichmondMamosa OK.
Speaker 3 (08:45):
Yeah, so we'd love to hear your thoughts on brunch,
your preferred cocktail.
Maybe you have a brand new onethat we also haven't heard of?
If you can top Coors likepineapple and champagne Love to
know what that is, we should dobest.
Speaker 2 (08:57):
Homemade Bloody Mary recipe contest yeah, or that if
you have a good Bloody Maryrecipe from scratch, send us
your recipe to podcast.
The bar ninja, yeah, and thenwith your name or where you got
it from or the restaurant youknow, to know who came.
Speaker 3 (09:12):
I would be interested to hear if there was like
another cool like turn on, likea Mamosa or something.
Yeah, or anything that's likeBest.
Speaker 2 (09:18):
Yeah, brunch Rest Cocktail recipe yeah, whether
it's Bloody Mary, mamosa, yourtwist on something, yeah, send
it to podcast.
At bar, at bar ninja.
Speaker 4 (09:26):
Y'all can try it and taste it, and then I would come
taste it with you and then Iwould like brunch.
See, there we go.
That's what I'm saying.
Speaker 3 (09:31):
So we need to know if your team brunch over like
Leslie and yours.
You're also a little bit betterin how we can change your mind,
yeah.
Speaker 2 (09:38):
We'll get our team brunch.
Speaker 3 (09:39):
Yes, we will.
Speaker 2 (09:40):
Well, until next time , guys, definitely subscribe on
all the different platformsSpotify, apple.
Find us on Instagram, facebook.
Join the mailing list on barninjacom.
Check out the new website andthe new shaker.
We just talked about that onthe last episode.
Still a few of those available,so grab those while you can,
yeah, and that's.
That's a wrap.
Speaker 1 (09:57):
See you next time.
Thanks for listening to thisepisode of the Far Ninja Podcast
.
Please be sure to subscribe toand your favorite podcast player
, enjoy the Bar Ninja Nation.
There's 7000 bars in the gameand we have a WWW, bar Ninjacom.
We found 10aanبيi you.
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