February 28, 2024 • 25 mins
Ever caught off-guard by the potency of a deceptively large wine glass? Join us as we navigate these comical predicaments and more with the wit and wisdom of the Bar Ninja crew. We’re raising a glass (and an eyebrow) to the comedic struggles that come with everyday decisions, celebrating the arrival of a new shaker that's flipped our cocktail game on its head, and dishing out details on the influential bartending mavens slated to grace our future episodes. And if you’ve ever wondered about the behind-the-scenes of podcasting, get ready for a chuckle as we toy with the idea of bringing our sessions live, where anything can—and probably will—happen.
But it’s not all shaken spirits and laughter; we’re also clinking glasses to the burgeoning world of mocktails and the inclusivity they represent. Whether you're sober by choice or carving out a space for friends who are, tune in for a chapter dedicated to the art of crafting exquisite non-alcoholic concoctions that don't skimp on the social lubricant factor. We'll also share a frank discussion on our personal paths through alcohol consumption and recovery, exploring how age rewrites the rules of resiliency. As we toast to moderation, discover the personal strategies and tales of recovery that remind us to savor each sip with respect to tomorrow. So grab your favorite drink—or mocktail—and join us for a round of tales from the Barn Ninja community that are sure to give you a hearty pour of entertainment and maybe even a little wisdom to boot.
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Transcript
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 FortunKLLO, then yours truly, mike
Gorson, let's go have somefucking fun.
Man, you can see everybody.
(00:24):
So great it's been a minute.
Speaker 2 (00:25):
Yeah, it's like FaceTime, it's like Zoom
podcasting.
I'll figure out a way to makethis maybe bigger.
I could do it on my iPad.
For me it works.
Speaker 3 (00:37):
Oh, this is not me being an asshole when I ask this
question, but how can you seewith your glasses?
Speaker 2 (00:42):
I wear contacts for distance vision so when I have
my glasses off I can read andlook at things up close.
So now I'm just like superblind.
The glasses will help me better.
For me to even see you I've gotto be this close, same as G, so
it's just kind of a differentstyle.
Every time you've seen me I'vehad to be in a mode of vision to
(01:05):
where I like.
If I'm driving the wave runner,the sea, do the boats, anything
, I wear my contacts because itincreases my distance vision.
If I'm generally doing officework, admin reading and this is
all there's soon should do to me, I'm trying out my glasses to
see if it'll help better.
Like I have my contacts in, Ithink, because this is so small
(01:25):
that my vision would be evenworse.
Speaker 1 (01:27):
So you're learning with me.
Yeah, did you guys get yourshake off?
Speaker 3 (01:30):
Yeah, I did.
I was in short.
Speaker 1 (01:33):
They're all crazy how much different.
Speaker 3 (01:34):
They feel Like I forgot how nice it was and then
when I got in the mail I waslike it literally is.
Speaker 1 (01:40):
You can't go back.
There's no way.
Yeah, you get used to thatshaker.
I pick up the old bar ninjastuff we used to make.
Yeah, no, it's.
Speaker 3 (01:50):
It literally just tops anything Like.
It doesn't even come close.
There's no comparison.
Speaker 2 (01:56):
That was an intentionally shipped on
National bartender's day,because I got it on National
bartender's day.
Speaker 1 (02:02):
You know how we roll.
Speaker 2 (02:03):
Yeah, yeah, I know what's up.
Tara was there.
I was like you know.
I bet this was all part of thebig ninja plan.
Speaker 3 (02:10):
No, it's so nice.
I was very excited.
I was like pleasantly surprised.
I didn't expect it, I was likesomething fun.
Speaker 1 (02:18):
I feel like this is too hard.
Speaker 2 (02:20):
And you want to know the funny part, like the line
joke.
Like you know join podcast.
Like I scrolled all the waydown and it was just behind the
little bottom bar and I'm likeit's got to be here and then I
saw it was like it's been herethe whole time.
Speaker 1 (02:35):
I know, I know what I was like man, it's like, do you
know what?
I think there's a button.
Yeah, literally, it was as soonas you opened it.
Speaker 3 (02:42):
It's a joint session, like I.
Really I quite frankly I don'tknow where to tell you to go,
because it's just right there.
Speaker 2 (02:48):
So funny.
That's why I love you were likeso how can you see?
Speaker 3 (02:53):
Oh, I don't think, well, I was like.
I was like this is really notme trying to be an asshole, but
I have to ask the question.
Speaker 1 (03:01):
I'm like does it help ?
It only would not great, myonly one drinking.
Speaker 2 (03:08):
No, um, yeah, I mean I have a wine right now.
Speaker 3 (03:15):
Oh you're, I haven't.
I haven't been drinking toomuch recently.
Actually, I've gone like awhole month without drinking.
Actually, I had one glass ofwine, but, with that being said,
it was like three glasses andone glass.
Speaker 1 (03:30):
Oh yeah, the one glass of wine.
Speaker 3 (03:32):
Oh God.
But also, like you know methinking of my older alcohol
challenge and then, like me notdrinking and I've been like
super healthy.
I was hammered, hammered.
I'm like this is a well.
Yeah, I was like go ahead.
Yeah, no, it's gone Gone.
Speaker 1 (03:49):
You just keep rejecting my.
You know the.
Speaker 2 (03:55):
I really think we should reach out.
You're so it's like all rightone.
Speaker 1 (04:01):
Yeah, Well, fun fact, the old band I was in a college
money penny Mike Meadows tookmy spot in money penny and then
Mike Meadows left money pennyand is still Taylor Swift's
banjo bassist guitarist.
Yeah.
Speaker 3 (04:14):
Well, maybe he can connect us.
I'm Jack, I want my stuff,maybe he can connect us.
Speaker 1 (04:20):
Toby Maloney, who wrote the book the Bartender's
Festo, has agreed to the podcastand he owns a Violet Hour in
Chicago and is probably one ofthe most influential bartenders
in the country.
Hell yeah, and he's superexcited.
He's going to the podcast.
Chad from Service Bar in DC,which is also top 50 bars in the
country, wants to do thepodcast to him, so we're going
(04:40):
to have some super crazy oh weshould try that.
Speaker 3 (04:44):
We should try to make it like an actual goal though,
to have like a party orsomething to I know for him.
Speaker 1 (04:50):
I almost want to go to Chicago or fight wherever he
is and go wherever he is andlike do it live.
Speaker 3 (04:55):
No, that'd be cool.
Speaker 1 (04:56):
Because he's a.
Like I said, I'm in Chad's easyChad's in DC, so we can make a
DC weekend.
Speaker 3 (05:01):
I'm down to travel.
I mean, at the same time, likewith the book, like there's so
much opportunity.
He's like, anywhere I go, I canjust like reach out, talk to
people.
So yeah, I'm up for it.
Speaker 1 (05:10):
So those would be a couple of good ones.
I'm going to reach out to bothof them and try to schedule
something.
I thought about hitting upcalling Bill.
I can't remember if you love orhate John Daffer.
Speaker 2 (05:17):
You're not going to have issues, but I'll set that I
don't really like John Daffer.
Speaker 1 (05:21):
I know, but I think you're funny.
Speaker 2 (05:22):
I'll set that one.
I think that would be funny.
I'll meet up with this guy.
I think that would be funny.
Speaker 3 (05:26):
I will go toe to toe with them.
Speaker 1 (05:27):
I'm smarter than John Daffer.
Speaker 3 (05:29):
I'm great at meeting.
I can play both sides like anabsolute baller.
Speaker 1 (05:34):
I'm going to reach out to people and be like my
business partner has some beefwith you.
Do you guys want to?
Speaker 2 (05:38):
No, don't think we want to.
I mean you know we could.
Yeah, whatever I'm down for,whatever I'm not, I'm a close
friend.
Years ago it would have beendifferent, but now I will be
much more funny.
I had an ex bartender say he'ssober now.
He was like man, y'all havesuch a cool vibe, you should do
a sober talk you know about.
Like there are plenty of soberbartenders out there, the mock
(05:59):
cock, yeah.
But we can continue.
I mean we can go back.
Speaker 3 (06:01):
I mean even like, because again I haven't been
drinking and quite frankly I'mtaking kind of just a decent
break from it just until likemostly with all those PR
campaign and stuff and as muchas I have going on like I just I
don't have time to essentiallyborrow into tomorrow of not
feeling well, like I need theclarity.
But I've been going like todinners like and still keeping
my same social life, but I'llhave a mocktail or I'll do
(06:22):
something that's like differentbut it doesn't, it totally
doesn't change like the vibe andlike really now I would say
what's really cool and what Ireally like about it is
mocktails are like always nowput like with cocktails and all
every list.
You can't tell.
Speaker 2 (06:35):
Yeah.
Speaker 3 (06:36):
And like they're.
They're very much so like it's.
You don't even always see themat like the end of a menu
anymore.
Like they're very they're veryprominent.
Speaker 1 (06:43):
That'd be that's like the good best practice, yeah.
And then there's a restauranthere that does they call it zero
proof.
I think then they'll just havea little thing that's like zero
proof at the end of thedescription, so you can like
you're on the cocktail list andyou're like I'll take a Alpine
slide and the people you're withdon't know you're ordering a
non-alcoholic beverage andthere's no like oh, you know
(07:05):
drinking, was it sober?
Speaker 2 (07:07):
Yeah, you know what I mean.
Speaker 1 (07:08):
Like just, bring them into the menu, give them a name
, denote that they don't havealcohol, but don't put it in,
don't put it in the face, don'tput it as a separate menu, like
oh, I'm ordering off the kidsmenu because these don't have
alcohol.
No, I agree.
Speaker 3 (07:20):
I think it's like I mean, and the thing is is like,
even so, like I'm actuallydating somebody now, but yeah,
and he doesn't drink at alleither, but so, but he like
hasn't drank in four years, butlike it's, it's just.
Yeah, it's interesting how thewhole like I've always just gone
to a bar and drank, but like,since I've taken just a break,
like mostly I said like for theblock and everything and like
(07:43):
wanting to be in the best shapeever.
But the biggest thing wasbecause, like I've noticed it as
now, like an outsider going inon, like it's really not that
much of a difference, which iskind of cool, like, and I
appreciate it because, like,even from what we were talking
about at the beginning when wewere doing the ones the first
parts of the podcast being wherethe soft skills, like I go
there for social interaction andto meet people and still talk
(08:03):
so the dynamic hasn't changed,which is cool.
Speaker 2 (08:05):
And I think from a going back to my buddy who
stayed in the industry afterbeing sober, which is not easy,
and I had a big gathering inJanuary and we talked about it
beforehand, so I just built acouple of mocktails for it and
he was just losing his mind.
I mean, that's how we ended uptalking about the podcast, but
he was like you know, he'dlistened to a couple of them and
(08:26):
then when we came back to it hewas like man, it's crazy, you
went out of your way to do thisfor me and that wave is just
growing.
You know, doing dry January forme, trying to do that once a
year because I skipped soberOctober this year.
I enjoy it.
I didn't make it, but I enjoybeing able to make something for
someone that doesn't drinkalcohol, for whatever the reason
(08:47):
is, and I think anyprofessional bartender should
take pride in that.
Speaker 3 (08:50):
Well, I think that's what's cool about like this
actual podcast, though it's.
Yeah, of course we love goodcocktails.
I mean, Tequila is still myfavorite.
That doesn't change, but like.
But it's extremely inclusive,right, it's about the bartending
industry as a whole, not just,oh, here's how to make all these
cocktails without the hall Like.
It doesn't have to be withalcohol, right, but it's.
(09:10):
It's the overall, as you said,the profession of a bartender
and how to be a better bartenderand also how to be a better
person that comes to a barwithout having to feel the
pressure.
If you don't want to drink,there's plenty of other options
to not have to drink, so that.
But that's what I like.
That's why I like theinclusiveness of it too.
Speaker 1 (09:28):
Yes, whoever said a great cocktail has to have
alcohol in it.
Speaker 2 (09:31):
Right, Seriously, and staring away the general public
opinion for, oh you know,drinking, I mean.
That's just immature.
Speaker 3 (09:38):
Well, that's, that's to me, that's projections of
your own insecurities, like ifyou're, if you're being like, oh
, like you're just, and like youactually hone on it.
It's one thing to make a jokeand pass on.
I'd be like, oh no, I'm joking,but to like actually hone on it
and make somebody feel bad,that's your own problem and your
own insecurity that you'repushing onto somebody else.
Speaker 2 (09:54):
At least that's how I would I see it, so you know, on
top of my head.
Have you heard of hop walk?
Speaker 3 (09:59):
Yeah, that's good, I've had it, it's great and it
really really good.
Speaker 2 (10:03):
I had a, some in January and it doesn't if I
crush, you know, a cigarette,six pack or 10 pack of IPA or
whatever, you're full.
You've got all that feeling.
I really like we should.
We can reach out to them and belike, hey, yeah, it is really
refreshing.
I actually ordered a hop water,which is a really do enjoy.
I mean I'll have one even if Iam drinking.
(10:25):
I'll have one with dinnerbecause maybe I don't want the
heavy from the beer, from havingheavy meal.
But I also ordered anon-alcoholic tequila and that
may have been the biggestmistake I've ever made.
Speaker 3 (10:36):
I was just saying how to.
I don't really understand howyou make this.
Speaker 2 (10:39):
Yeah, I was like, well, I was thinking in my head
I'm like, okay, you could kindof a guave, something, another
with something in the in the laband I was all excited, all
excited about it, and it waslike grass had a baby with poop.
It was not good, it was so bad.
I like started to pen an emailto be like, look, professional
(11:04):
bartender.
It was not good.
But I still think, that beingsaid, there are probably just
dozens of products out there andI'll uh, I'm still got the
bottle.
Speaker 3 (11:15):
It's definitely becoming like a cultural
shifting to like multipledifferent areas.
You see it a lot more likebecoming more popularized, you
know, being sober, or it's onlylike popularized being sober
it's more so more support,rather than feeling like it's a
negative thing, where it used tobe like, oh, you go to bar and
you're not drinking.
I think there's actually peopleare a lot more receptive to it
and a lot more understanding andthat criticism kind of passes,
(11:38):
especially when you're in amature environment with the
right group of people.
But there there's just so manyother options now too and they
really are like brought to light.
I don't find it can zero andthey were actually bomb Like I
really liked it.
Speaker 2 (11:51):
Have you had the Guinness non-alcoholic?
I don't know if you're, Ihaven't either.
I'm looking forward, I'm gonnatry it.
I really want to try it.
I'm not drinking is, as soquickly associated with oh, you
know, you have a problem withalcohol.
Or number one you can just bethe DD, which is great and we
want to support that across theboard.
Or number two, kayla, you'rejust like it's a choice.
(12:13):
It's that whole taboo thinglike oh, you're not drinking.
Speaker 3 (12:18):
And I think it's, it's it just needs to be more
complex.
It's like one we're expected asone extreme or the other Right.
It's like you're either you'reeither a perfect person or
you're an addict and quitefrankly, it's that's not.
That's not the case, right,there's multiple people that
probably don't have the bestrelationship with alcohol and
like they, they need to actuallyset boundaries with it.
(12:39):
So it's like with anything inlife, it's in again, it's a
choice.
It's there's no need tovalidate why you're choosing
what to do or what not to.
It's like.
It's like tell anybody like I'mgoing to the bathroom, well,
why are you going to thebathroom?
It's completely different.
But like I'm not drinking, likeI wanted to tell you why I'm
not drinking, right, it'stotally the same thing.
It's just cool about societyand like just in general, it's
(13:01):
becoming a lot more popularizedto have different options, to
still go into the environment ofa bar and want to be there and
meet new people and like stillnot feel out of place, like
you're still filled, extremelywelcomed and nothing else to do.
Speaker 2 (13:15):
So, yeah, I think it'd be another good interview
possibility to talk tobartenders about.
I've had several sober regularsover the years.
So just I think to the trueprofessional bartenders we don't
even think about it.
Yeah, used to just be give me aclub soda.
Now there are all these amazingdrinks that you can have,
options that you can have.
I'd like to see us in thepodcast really expand on that.
(13:37):
Let make people feel morecomfortable about it and
normalize it and then also kindof share with the Nigerian
empire.
You know that's more of a thingbartenders should think about,
take pride in and be there.
Speaker 3 (13:50):
Yeah, because, quite frankly also bartenders if we're
thinking on like the surfacelevel part of it mocktails are
still fucking expensive.
They're pretty much the sameprice, like quite frankly, right
, like honestly, I will say theone difference is, like when
I've gone ahead of mocktail,like I'm only having probably
one, maybe two, depending on howlong I'm there, compared to
promoting cocktails and probablygonna have, like you know,
(14:11):
three or four, depending on thenight or what we're doing.
So that is, I guess it's alittle bit different, but no
matter what, it's still likeit's something.
And when you have a goodmocktail like even I wasn't
going to get one and then thewaitress actually sold me on it
she was like I was like I waslike I was like look at the
mocktails, but I don't reallyknow.
She's like girl, no, this oneis so good Like you need to try
it.
She like told me exactly whatit was and I was like you know
(14:33):
what sure I'll spend $12 on thatmocktail.
You might as well.
So it's, you know, there'stheir sale.
Speaker 1 (14:40):
And it's still a complex bill that tastes good,
so it still needs to be wellbalanced and have intricate
ingredients, and I love thatThought out.
Speaker 2 (14:48):
You were talking about.
You know, because mocktail now,like, the more we say it, the
more I'm thinking it's becominga negative.
You know, it starts with theword mock.
It needs a new name Like therestaurant you were talking
about.
The restaurant you were talkingabout in Richmond, maybe what
is it?
It was a zero proof thing.
Speaker 1 (15:04):
I think it's the Roosevelt that does one and
they're just on the menu, Ibelieve at the end of the menu.
It's just a zero proof.
Speaker 2 (15:10):
We should expand on that or rebrand the thought of
like.
Forget about the word mocktail.
Speaker 3 (15:17):
I totally agree with that, because that's another
thing.
Putting it in there, like Imean the power of words.
Speaker 1 (15:22):
Pull the stigma out of it, just normalize it.
Speaker 3 (15:24):
Yeah, the power of words is like crazy and it's
true, I mean, I guess for me Inever really thought of the word
mock in front of it, but it'slike fake, right?
It's like it's not fake.
Speaker 1 (15:34):
You make fun of someone, you mock.
Speaker 3 (15:36):
But the art of creating the mocktail is still
the same as creating a greatcocktail, right?
So then, cock, cock cocktail.
Speaker 2 (15:46):
Tribation Is that a libation?
Speaker 3 (15:48):
That's what she said, but we're not changing
cocktails, but no.
But yeah, we should totallythink of something that is not
like.
Speaker 2 (16:01):
What do you think, instead of libation, hi-bation?
No, that's to Colorado,colorado.
Speaker 3 (16:07):
I mean, I think we keep it on the line of like a
cocktail, it's just like aspin-off.
I don't know, a lot of us arebrainstorming on this, but I do
think honestly, like againerasing the stigma and like
removing the, just starting withthe pure name and the word
itself, and like a oh yeah, weshould have the listeners email.
Speaker 1 (16:24):
Yes, give us.
Speaker 3 (16:26):
What do you think that it?
Speaker 1 (16:27):
should be called BarNinjacom.
Speaker 2 (16:29):
Let's rename the mocktail, yeah yeah, take all of
the negativity away from it andshoot us your ideas at which
email we're using podcast atBarNinjacom yes, heard, and if
we choose yours, we will buy youthe BarNinja CD tools US made
shaker.
Speaker 3 (16:48):
It's worth it.
You can make your mock your newbranded mocktail.
Whatever we call it or anycocktail that you choose, and
you will not regret renaming.
Speaker 2 (16:59):
And if a bartender jumps in on this also, or
multiple bartenders, we willcome and do a podcast with you
making the drink and talkingabout how it came about and, you
know, expanding on that.
So everybody out there, justthink about it and throw us any
and all ideas and names.
Love to hear from you.
Speaker 1 (17:17):
Let's change the game , thank you.
Speaker 2 (17:18):
Yeah, let's do it again make it more positive.
Shouldn't be negative anyway.
You know the world's past, allthat kind of stuff, I think.
But we can help.
Speaker 3 (17:26):
Well, I mean it's again.
It just starts with likeconversation and the thing is is
there are a lot ofconversations about it, even how
I was saying it borrowed, likeI don't have time to have my
time borrowed from tomorrow.
I was listening to a podcast orwas just like quick, quick,
quick snippet reel in this guy.
He really did say it perfectly.
He's like so in that verymoment, you know, and I'm
(17:46):
drinking and I'm having thesedrinks and, depending on you
know the environment and likewhat's going on, I'm starting to
calculate in that moment howmuch time do I want to borrow
from tomorrow?
How much time, like going intothe morning, like am I willing?
I was going to give an hour up,three hours, sometimes a full
day, you know, because ofrecovery, and I mean I'm turning
30 this year, which I know isnot old, but holy shit, my
(18:08):
recovery is just not the sameanymore.
Like I continue to borrow morehours, like I can't bounce back.
Speaker 1 (18:15):
Just wait, just wait.
Speaker 3 (18:16):
I know I like my, yeah, I'm not saying it.
Speaker 2 (18:21):
No, trust me, I know, I know, but like I'm, like you
know, I'm like going throughlike new puberty.
Speaker 3 (18:25):
My body's like no girl, you can't do this.
Speaker 1 (18:29):
Well, the nice part about it is like I was kind of
falling Peter it's.
He is new book and has no morethan two drinks a day and you
find you drink nicer.
Yeah, because, if you know, I'mlike making real craft
cocktails at home, because ifI'm going to have a drink, I'm
going to celebrate it.
I'm not going to slam 30 millerlights 100% yeah.
It's an experience.
Speaker 3 (18:49):
No, it's like.
Speaker 1 (18:49):
So I'm going to drink a really nice good beer or make
a really nice cocktail, or whenwe go out we go to like the
Emerald Lounge, a high endcocktail bar.
Speaker 3 (18:57):
I will say, when I come to Richmond, I definitely
want to go to a brewery, though,oh, we've got triple crossing
in the neighborhood stones.
Speaker 1 (19:05):
Yeah, that's, I know In the neighborhood the new
veils, not far Richmond's on thescene with craft beers I'll
only be able to have veryminimal, very decent.
Speaker 3 (19:13):
Cool, but it's so true, it's you actually.
Speaker 2 (19:18):
Well, when you, when you said taking away from
tomorrow, what was the phrase?
Oh?
Speaker 3 (19:24):
it's your barring from tomorrow.
So when you're in the presentmoment, depending on you know,
of course, the environment orhow much you're drinking you
know you start to borrow.
The more you drink, the moreyou borrow from tomorrow.
You're borrowing the time right, so you put it into perspective
of asking yourself the questionOkay, how many hours do I want
to borrow from tomorrow, is it?
Speaker 2 (19:43):
Yeah, it really resonates.
I'm sure a lot of peoplelistening are going to feel that
.
And the tender age of, howeverold I am, you know, if I'm going
to have some funds with somefriends or stuff like I've
should sort of major thought,you know like, am I up in the
morning?
What am I doing tomorrow?
That's a very, very good way.
Speaker 3 (20:00):
Yeah, it's very different too.
Like I mean you, obviously youcan tell, no matter what and
when you have, I mean, dependingon how much you drink.
But and what your alcoholtolerance is, it varies by
person, but no matter what, like, it does affect your body.
So that's always the way to putit.
But rainfall is real.
That was it.
Oh yeah, again, my old age.
(20:23):
You're going to be okay, Iswear.
I'm like oh, you guys are okay.
I know you guys are older thanme, but you're also not a female
, so it's, it's really different.
Speaker 2 (20:37):
Oh yeah, and I'm not making light of it.
I mean, I remember 30, you knowit's changed.
Speaker 3 (20:41):
I mean, I'm pumped, you're sort of metabolized.
I'm pumped for my 30.
Speaker 1 (20:45):
Nats sister has a thing she thinks she's drinking
mineral water before she goes tobed and she says she doesn't
have a hangover the next morning.
Speaker 3 (20:52):
I remember her saying that when we ran down her banks
.
Like she was on that then Iremember her talking about that
Interesting.
We're in the shot.
Speaker 2 (20:59):
I see all the stuff I've seen on TikTok and other
things where you know this newalcohol powder you take to cure
the alcohol that's made ofalcohol.
Speaker 3 (21:08):
We should, we should be testing this stuff actually.
I will say the anytime youdrink vitamins gold and it helps
money.
Speaker 1 (21:15):
Really Five times Four definitively.
It helped me, one time itdidn't, and I don't know if that
was like a red wine hazy beer.
Speaker 2 (21:25):
Like I have no idea.
Right there's red wine, tequila, yeah there's some.
Speaker 3 (21:30):
I mean there are habits somewhere, like even I
don't think the only time.
The only thing that's verycurious is time.
So right, there's really, butlike, for the most part, those
will like it definitely saved me, it's like a curious yeah, it
saves you the big headache.
So, really, what it does is itjust breaks down the enzymes to
like digest the alcohol andprocess it like how it's
supposed to, rather than whenyour body is encapsulated with
(21:51):
all the alcohol and it just goesstraight to your head, Right?
So what it does is it breaks itdown to process and like
metabolize, and it does.
It works, yeah.
Speaker 2 (21:59):
And then they're gonna work on some nights.
You know, a buddy of mine theother day was like you know what
I mean?
My dad drank a bottle ofbourbon and then we drank a
whole bunch of pork.
I slipped on the floor and thatwas like how bad you did.
Oh my God, it's like a warsegment or whatever.
Like you can't Wow.
Yeah, it's a hard segue fromlike a really nice like bullet.
Speaker 1 (22:20):
Four to five lines.
He's had alcohol.
He's got some bored over here.
Speaker 2 (22:23):
Oh my God, it's a hard segue.
He's gonna be a guest on theshow.
Actually, I won't drop his nameyet, but he's a restaurant guy
and the police are coming at him.
Hey, like, hey, like hey.
Speaker 3 (22:36):
Oh Well, I think it's .
Speaker 2 (22:38):
I was already in a.
Speaker 3 (22:38):
Yeah, I figured it's kind of how we started going off
on the tangent there.
But I mean, I actually thinkit's really good because, really
, what our podcast is is it'snever been about alcohol, right,
of course, alcohol is involvedin making cocktails, but a lot
of our episodes have been aboutlike what the bar industry and
just going to a bar provides ona consumer base, but how to be,
of course, a better bartender,which is like the main basis of
(23:00):
it all.
So it doesn't.
That's, again, what I reallylike about it is that it's very
inclusive to you know, we're notlike, hey, we're trying to sell
our new brand of vodka, right?
That's not what we're talkingabout.
And I think, because youmentioned Heineken Zero and you
said it was, I loved it, I meanbecause the thing is for me,
like I will say it's not evenlike I crave alcohol, right,
(23:23):
Like I just want the taste ofsomething that's good, right,
and I crave a beer like,especially if you're like you
know the workouts sometimes I'mjust like I want to like that
one sip, and I mean the Hazy IPAis going to be way more than
better than Heineken Zero.
But honestly, like I wassitting in the bar was really
committed of like I'm notdrinking, but I was like really
just want a beer and I was likeyou guys have any non-alcoholic
beer?
And she said we have a HeinekenZero.
Speaker 2 (23:43):
I love Heineken anyway, really it did, it has a
very specific flavor.
Speaker 3 (23:47):
Yeah, and it didn't taste much different, like it
really was good.
I really liked it had athleticbrewing the other day.
Speaker 1 (23:54):
It was good too, and that's the, the athletic brew.
What was that?
Ipa?
Speaker 3 (23:59):
Oh yeah, it's really good.
It is super good.
I need to order some more ofthose, cause I actually ordered
them a while back and I was likenot drinking but I was drinking
, so I ended up not drinkingthose, so I got into just
drinking, but no those IPAs arereally good and I really cannot
wait to try again a Zero.
Speaker 2 (24:18):
I can't imagine.
It's going to be veryimpressive if they can get into
the same flavor profile.
That is the unique taste ofGuinness.
But what a great idea for them.
Like I'm going to reach, weshould reach out to Heineken and
Guinness and be like you're theDD on St Patrick's Day.
How cool is that?
Good meeting, good meeting.
Speaker 3 (24:35):
Good meeting, good chat, good chat.
Speaker 2 (24:40):
You know what?
I'm going to give a shot ofpop-up.
I'm going to get out.
Oh no, heineken out to see me.
I don't know how many of thisis going.
I got three little squares.
I got three little squares.
Speaker 1 (24:54):
Ken is on the right here in the middle.
Speaker 3 (24:57):
The glasses aren't helping.
Speaker 2 (25:00):
They're not helping.
Oh God, we're getting closeMore, help me Bye bye, bye.
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 FortunKLLO, then yours truly, mike
Gorson, let's go have somefucking fun.
Man, you can see everybody.
(00:24):
So great it's been a minute.
Speaker 2 (00:25):
Yeah, it's like FaceTime, it's like Zoom
podcasting.
I'll figure out a way to makethis maybe bigger.
I could do it on my iPad.
For me it works.
Speaker 3 (00:37):
Oh, this is not me being an asshole when I ask this
question, but how can you seewith your glasses?
Speaker 2 (00:42):
I wear contacts for distance vision so when I have
my glasses off I can read andlook at things up close.
So now I'm just like superblind.
The glasses will help me better.
For me to even see you I've gotto be this close, same as G, so
it's just kind of a differentstyle.
Every time you've seen me I'vehad to be in a mode of vision to
(01:05):
where I like.
If I'm driving the wave runner,the sea, do the boats, anything
, I wear my contacts because itincreases my distance vision.
If I'm generally doing officework, admin reading and this is
all there's soon should do to me, I'm trying out my glasses to
see if it'll help better.
Like I have my contacts in, Ithink, because this is so small
(01:25):
that my vision would be evenworse.
Speaker 1 (01:27):
So you're learning with me.
Yeah, did you guys get yourshake off?
Speaker 3 (01:30):
Yeah, I did.
I was in short.
Speaker 1 (01:33):
They're all crazy how much different.
Speaker 3 (01:34):
They feel Like I forgot how nice it was and then
when I got in the mail I waslike it literally is.
Speaker 1 (01:40):
You can't go back.
There's no way.
Yeah, you get used to thatshaker.
I pick up the old bar ninjastuff we used to make.
Yeah, no, it's.
Speaker 3 (01:50):
It literally just tops anything Like.
It doesn't even come close.
There's no comparison.
Speaker 2 (01:56):
That was an intentionally shipped on
National bartender's day,because I got it on National
bartender's day.
Speaker 1 (02:02):
You know how we roll.
Speaker 2 (02:03):
Yeah, yeah, I know what's up.
Tara was there.
I was like you know.
I bet this was all part of thebig ninja plan.
Speaker 3 (02:10):
No, it's so nice.
I was very excited.
I was like pleasantly surprised.
I didn't expect it, I was likesomething fun.
Speaker 1 (02:18):
I feel like this is too hard.
Speaker 2 (02:20):
And you want to know the funny part, like the line
joke.
Like you know join podcast.
Like I scrolled all the waydown and it was just behind the
little bottom bar and I'm likeit's got to be here and then I
saw it was like it's been herethe whole time.
Speaker 1 (02:35):
I know, I know what I was like man, it's like, do you
know what?
I think there's a button.
Yeah, literally, it was as soonas you opened it.
Speaker 3 (02:42):
It's a joint session, like I.
Really I quite frankly I don'tknow where to tell you to go,
because it's just right there.
Speaker 2 (02:48):
So funny.
That's why I love you were likeso how can you see?
Speaker 3 (02:53):
Oh, I don't think, well, I was like.
I was like this is really notme trying to be an asshole, but
I have to ask the question.
Speaker 1 (03:01):
I'm like does it help ?
It only would not great, myonly one drinking.
Speaker 2 (03:08):
No, um, yeah, I mean I have a wine right now.
Speaker 3 (03:15):
Oh you're, I haven't.
I haven't been drinking toomuch recently.
Actually, I've gone like awhole month without drinking.
Actually, I had one glass ofwine, but, with that being said,
it was like three glasses andone glass.
Speaker 1 (03:30):
Oh yeah, the one glass of wine.
Speaker 3 (03:32):
Oh God.
But also, like you know methinking of my older alcohol
challenge and then, like me notdrinking and I've been like
super healthy.
I was hammered, hammered.
I'm like this is a well.
Yeah, I was like go ahead.
Yeah, no, it's gone Gone.
Speaker 1 (03:49):
You just keep rejecting my.
You know the.
Speaker 2 (03:55):
I really think we should reach out.
You're so it's like all rightone.
Speaker 1 (04:01):
Yeah, Well, fun fact, the old band I was in a college
money penny Mike Meadows tookmy spot in money penny and then
Mike Meadows left money pennyand is still Taylor Swift's
banjo bassist guitarist.
Yeah.
Speaker 3 (04:14):
Well, maybe he can connect us.
I'm Jack, I want my stuff,maybe he can connect us.
Speaker 1 (04:20):
Toby Maloney, who wrote the book the Bartender's
Festo, has agreed to the podcastand he owns a Violet Hour in
Chicago and is probably one ofthe most influential bartenders
in the country.
Hell yeah, and he's superexcited.
He's going to the podcast.
Chad from Service Bar in DC,which is also top 50 bars in the
country, wants to do thepodcast to him, so we're going
(04:40):
to have some super crazy oh weshould try that.
Speaker 3 (04:44):
We should try to make it like an actual goal though,
to have like a party orsomething to I know for him.
Speaker 1 (04:50):
I almost want to go to Chicago or fight wherever he
is and go wherever he is andlike do it live.
Speaker 3 (04:55):
No, that'd be cool.
Speaker 1 (04:56):
Because he's a.
Like I said, I'm in Chad's easyChad's in DC, so we can make a
DC weekend.
Speaker 3 (05:01):
I'm down to travel.
I mean, at the same time, likewith the book, like there's so
much opportunity.
He's like, anywhere I go, I canjust like reach out, talk to
people.
So yeah, I'm up for it.
Speaker 1 (05:10):
So those would be a couple of good ones.
I'm going to reach out to bothof them and try to schedule
something.
I thought about hitting upcalling Bill.
I can't remember if you love orhate John Daffer.
Speaker 2 (05:17):
You're not going to have issues, but I'll set that I
don't really like John Daffer.
Speaker 1 (05:21):
I know, but I think you're funny.
Speaker 2 (05:22):
I'll set that one.
I think that would be funny.
I'll meet up with this guy.
I think that would be funny.
Speaker 3 (05:26):
I will go toe to toe with them.
Speaker 1 (05:27):
I'm smarter than John Daffer.
Speaker 3 (05:29):
I'm great at meeting.
I can play both sides like anabsolute baller.
Speaker 1 (05:34):
I'm going to reach out to people and be like my
business partner has some beefwith you.
Do you guys want to?
Speaker 2 (05:38):
No, don't think we want to.
I mean you know we could.
Yeah, whatever I'm down for,whatever I'm not, I'm a close
friend.
Years ago it would have beendifferent, but now I will be
much more funny.
I had an ex bartender say he'ssober now.
He was like man, y'all havesuch a cool vibe, you should do
a sober talk you know about.
Like there are plenty of soberbartenders out there, the mock
(05:59):
cock, yeah.
But we can continue.
I mean we can go back.
Speaker 3 (06:01):
I mean even like, because again I haven't been
drinking and quite frankly I'mtaking kind of just a decent
break from it just until likemostly with all those PR
campaign and stuff and as muchas I have going on like I just I
don't have time to essentiallyborrow into tomorrow of not
feeling well, like I need theclarity.
But I've been going like todinners like and still keeping
my same social life, but I'llhave a mocktail or I'll do
(06:22):
something that's like differentbut it doesn't, it totally
doesn't change like the vibe andlike really now I would say
what's really cool and what Ireally like about it is
mocktails are like always nowput like with cocktails and all
every list.
You can't tell.
Speaker 2 (06:35):
Yeah.
Speaker 3 (06:36):
And like they're.
They're very much so like it's.
You don't even always see themat like the end of a menu
anymore.
Like they're very they're veryprominent.
Speaker 1 (06:43):
That'd be that's like the good best practice, yeah.
And then there's a restauranthere that does they call it zero
proof.
I think then they'll just havea little thing that's like zero
proof at the end of thedescription, so you can like
you're on the cocktail list andyou're like I'll take a Alpine
slide and the people you're withdon't know you're ordering a
non-alcoholic beverage andthere's no like oh, you know
(07:05):
drinking, was it sober?
Speaker 2 (07:07):
Yeah, you know what I mean.
Speaker 1 (07:08):
Like just, bring them into the menu, give them a name
, denote that they don't havealcohol, but don't put it in,
don't put it in the face, don'tput it as a separate menu, like
oh, I'm ordering off the kidsmenu because these don't have
alcohol.
No, I agree.
Speaker 3 (07:20):
I think it's like I mean, and the thing is is like,
even so, like I'm actuallydating somebody now, but yeah,
and he doesn't drink at alleither, but so, but he like
hasn't drank in four years, butlike it's, it's just.
Yeah, it's interesting how thewhole like I've always just gone
to a bar and drank, but like,since I've taken just a break,
like mostly I said like for theblock and everything and like
(07:43):
wanting to be in the best shapeever.
But the biggest thing wasbecause, like I've noticed it as
now, like an outsider going inon, like it's really not that
much of a difference, which iskind of cool, like, and I
appreciate it because, like,even from what we were talking
about at the beginning when wewere doing the ones the first
parts of the podcast being wherethe soft skills, like I go
there for social interaction andto meet people and still talk
(08:03):
so the dynamic hasn't changed,which is cool.
Speaker 2 (08:05):
And I think from a going back to my buddy who
stayed in the industry afterbeing sober, which is not easy,
and I had a big gathering inJanuary and we talked about it
beforehand, so I just built acouple of mocktails for it and
he was just losing his mind.
I mean, that's how we ended uptalking about the podcast, but
he was like you know, he'dlistened to a couple of them and
(08:26):
then when we came back to it hewas like man, it's crazy, you
went out of your way to do thisfor me and that wave is just
growing.
You know, doing dry January forme, trying to do that once a
year because I skipped soberOctober this year.
I enjoy it.
I didn't make it, but I enjoybeing able to make something for
someone that doesn't drinkalcohol, for whatever the reason
(08:47):
is, and I think anyprofessional bartender should
take pride in that.
Speaker 3 (08:50):
Well, I think that's what's cool about like this
actual podcast, though it's.
Yeah, of course we love goodcocktails.
I mean, Tequila is still myfavorite.
That doesn't change, but like.
But it's extremely inclusive,right, it's about the bartending
industry as a whole, not just,oh, here's how to make all these
cocktails without the hall Like.
It doesn't have to be withalcohol, right, but it's.
(09:10):
It's the overall, as you said,the profession of a bartender
and how to be a better bartenderand also how to be a better
person that comes to a barwithout having to feel the
pressure.
If you don't want to drink,there's plenty of other options
to not have to drink, so that.
But that's what I like.
That's why I like theinclusiveness of it too.
Speaker 1 (09:28):
Yes, whoever said a great cocktail has to have
alcohol in it.
Speaker 2 (09:31):
Right, Seriously, and staring away the general public
opinion for, oh you know,drinking, I mean.
That's just immature.
Speaker 3 (09:38):
Well, that's, that's to me, that's projections of
your own insecurities, like ifyou're, if you're being like, oh
, like you're just, and like youactually hone on it.
It's one thing to make a jokeand pass on.
I'd be like, oh no, I'm joking,but to like actually hone on it
and make somebody feel bad,that's your own problem and your
own insecurity that you'repushing onto somebody else.
Speaker 2 (09:54):
At least that's how I would I see it, so you know, on
top of my head.
Have you heard of hop walk?
Speaker 3 (09:59):
Yeah, that's good, I've had it, it's great and it
really really good.
Speaker 2 (10:03):
I had a, some in January and it doesn't if I
crush, you know, a cigarette,six pack or 10 pack of IPA or
whatever, you're full.
You've got all that feeling.
I really like we should.
We can reach out to them and belike, hey, yeah, it is really
refreshing.
I actually ordered a hop water,which is a really do enjoy.
I mean I'll have one even if Iam drinking.
(10:25):
I'll have one with dinnerbecause maybe I don't want the
heavy from the beer, from havingheavy meal.
But I also ordered anon-alcoholic tequila and that
may have been the biggestmistake I've ever made.
Speaker 3 (10:36):
I was just saying how to.
I don't really understand howyou make this.
Speaker 2 (10:39):
Yeah, I was like, well, I was thinking in my head
I'm like, okay, you could kindof a guave, something, another
with something in the in the laband I was all excited, all
excited about it, and it waslike grass had a baby with poop.
It was not good, it was so bad.
I like started to pen an emailto be like, look, professional
(11:04):
bartender.
It was not good.
But I still think, that beingsaid, there are probably just
dozens of products out there andI'll uh, I'm still got the
bottle.
Speaker 3 (11:15):
It's definitely becoming like a cultural
shifting to like multipledifferent areas.
You see it a lot more likebecoming more popularized, you
know, being sober, or it's onlylike popularized being sober
it's more so more support,rather than feeling like it's a
negative thing, where it used tobe like, oh, you go to bar and
you're not drinking.
I think there's actually peopleare a lot more receptive to it
and a lot more understanding andthat criticism kind of passes,
(11:38):
especially when you're in amature environment with the
right group of people.
But there there's just so manyother options now too and they
really are like brought to light.
I don't find it can zero andthey were actually bomb Like I
really liked it.
Speaker 2 (11:51):
Have you had the Guinness non-alcoholic?
I don't know if you're, Ihaven't either.
I'm looking forward, I'm gonnatry it.
I really want to try it.
I'm not drinking is, as soquickly associated with oh, you
know, you have a problem withalcohol.
Or number one you can just bethe DD, which is great and we
want to support that across theboard.
Or number two, kayla, you'rejust like it's a choice.
(12:13):
It's that whole taboo thinglike oh, you're not drinking.
Speaker 3 (12:18):
And I think it's, it's it just needs to be more
complex.
It's like one we're expected asone extreme or the other Right.
It's like you're either you'reeither a perfect person or
you're an addict and quitefrankly, it's that's not.
That's not the case, right,there's multiple people that
probably don't have the bestrelationship with alcohol and
like they, they need to actuallyset boundaries with it.
(12:39):
So it's like with anything inlife, it's in again, it's a
choice.
It's there's no need tovalidate why you're choosing
what to do or what not to.
It's like.
It's like tell anybody like I'mgoing to the bathroom, well,
why are you going to thebathroom?
It's completely different.
But like I'm not drinking, likeI wanted to tell you why I'm
not drinking, right, it'stotally the same thing.
It's just cool about societyand like just in general, it's
(13:01):
becoming a lot more popularizedto have different options, to
still go into the environment ofa bar and want to be there and
meet new people and like stillnot feel out of place, like
you're still filled, extremelywelcomed and nothing else to do.
Speaker 2 (13:15):
So, yeah, I think it'd be another good interview
possibility to talk tobartenders about.
I've had several sober regularsover the years.
So just I think to the trueprofessional bartenders we don't
even think about it.
Yeah, used to just be give me aclub soda.
Now there are all these amazingdrinks that you can have,
options that you can have.
I'd like to see us in thepodcast really expand on that.
(13:37):
Let make people feel morecomfortable about it and
normalize it and then also kindof share with the Nigerian
empire.
You know that's more of a thingbartenders should think about,
take pride in and be there.
Speaker 3 (13:50):
Yeah, because, quite frankly also bartenders if we're
thinking on like the surfacelevel part of it mocktails are
still fucking expensive.
They're pretty much the sameprice, like quite frankly, right
, like honestly, I will say theone difference is, like when
I've gone ahead of mocktail,like I'm only having probably
one, maybe two, depending on howlong I'm there, compared to
promoting cocktails and probablygonna have, like you know,
(14:11):
three or four, depending on thenight or what we're doing.
So that is, I guess it's alittle bit different, but no
matter what, it's still likeit's something.
And when you have a goodmocktail like even I wasn't
going to get one and then thewaitress actually sold me on it
she was like I was like I waslike I was like look at the
mocktails, but I don't reallyknow.
She's like girl, no, this oneis so good Like you need to try
it.
She like told me exactly whatit was and I was like you know
(14:33):
what sure I'll spend $12 on thatmocktail.
You might as well.
So it's, you know, there'stheir sale.
Speaker 1 (14:40):
And it's still a complex bill that tastes good,
so it still needs to be wellbalanced and have intricate
ingredients, and I love thatThought out.
Speaker 2 (14:48):
You were talking about.
You know, because mocktail now,like, the more we say it, the
more I'm thinking it's becominga negative.
You know, it starts with theword mock.
It needs a new name Like therestaurant you were talking
about.
The restaurant you were talkingabout in Richmond, maybe what
is it?
It was a zero proof thing.
Speaker 1 (15:04):
I think it's the Roosevelt that does one and
they're just on the menu, Ibelieve at the end of the menu.
It's just a zero proof.
Speaker 2 (15:10):
We should expand on that or rebrand the thought of
like.
Forget about the word mocktail.
Speaker 3 (15:17):
I totally agree with that, because that's another
thing.
Putting it in there, like Imean the power of words.
Speaker 1 (15:22):
Pull the stigma out of it, just normalize it.
Speaker 3 (15:24):
Yeah, the power of words is like crazy and it's
true, I mean, I guess for me Inever really thought of the word
mock in front of it, but it'slike fake, right?
It's like it's not fake.
Speaker 1 (15:34):
You make fun of someone, you mock.
Speaker 3 (15:36):
But the art of creating the mocktail is still
the same as creating a greatcocktail, right?
So then, cock, cock cocktail.
Speaker 2 (15:46):
Tribation Is that a libation?
Speaker 3 (15:48):
That's what she said, but we're not changing
cocktails, but no.
But yeah, we should totallythink of something that is not
like.
Speaker 2 (16:01):
What do you think, instead of libation, hi-bation?
No, that's to Colorado,colorado.
Speaker 3 (16:07):
I mean, I think we keep it on the line of like a
cocktail, it's just like aspin-off.
I don't know, a lot of us arebrainstorming on this, but I do
think honestly, like againerasing the stigma and like
removing the, just starting withthe pure name and the word
itself, and like a oh yeah, weshould have the listeners email.
Speaker 1 (16:24):
Yes, give us.
Speaker 3 (16:26):
What do you think that it?
Speaker 1 (16:27):
should be called BarNinjacom.
Speaker 2 (16:29):
Let's rename the mocktail, yeah yeah, take all of
the negativity away from it andshoot us your ideas at which
email we're using podcast atBarNinjacom yes, heard, and if
we choose yours, we will buy youthe BarNinja CD tools US made
shaker.
Speaker 3 (16:48):
It's worth it.
You can make your mock your newbranded mocktail.
Whatever we call it or anycocktail that you choose, and
you will not regret renaming.
Speaker 2 (16:59):
And if a bartender jumps in on this also, or
multiple bartenders, we willcome and do a podcast with you
making the drink and talkingabout how it came about and, you
know, expanding on that.
So everybody out there, justthink about it and throw us any
and all ideas and names.
Love to hear from you.
Speaker 1 (17:17):
Let's change the game , thank you.
Speaker 2 (17:18):
Yeah, let's do it again make it more positive.
Shouldn't be negative anyway.
You know the world's past, allthat kind of stuff, I think.
But we can help.
Speaker 3 (17:26):
Well, I mean it's again.
It just starts with likeconversation and the thing is is
there are a lot ofconversations about it, even how
I was saying it borrowed, likeI don't have time to have my
time borrowed from tomorrow.
I was listening to a podcast orwas just like quick, quick,
quick snippet reel in this guy.
He really did say it perfectly.
He's like so in that verymoment, you know, and I'm
(17:46):
drinking and I'm having thesedrinks and, depending on you
know the environment and likewhat's going on, I'm starting to
calculate in that moment howmuch time do I want to borrow
from tomorrow?
How much time, like going intothe morning, like am I willing?
I was going to give an hour up,three hours, sometimes a full
day, you know, because ofrecovery, and I mean I'm turning
30 this year, which I know isnot old, but holy shit, my
(18:08):
recovery is just not the sameanymore.
Like I continue to borrow morehours, like I can't bounce back.
Speaker 1 (18:15):
Just wait, just wait.
Speaker 3 (18:16):
I know I like my, yeah, I'm not saying it.
Speaker 2 (18:21):
No, trust me, I know, I know, but like I'm, like you
know, I'm like going throughlike new puberty.
Speaker 3 (18:25):
My body's like no girl, you can't do this.
Speaker 1 (18:29):
Well, the nice part about it is like I was kind of
falling Peter it's.
He is new book and has no morethan two drinks a day and you
find you drink nicer.
Yeah, because, if you know, I'mlike making real craft
cocktails at home, because ifI'm going to have a drink, I'm
going to celebrate it.
I'm not going to slam 30 millerlights 100% yeah.
It's an experience.
Speaker 3 (18:49):
No, it's like.
Speaker 1 (18:49):
So I'm going to drink a really nice good beer or make
a really nice cocktail, or whenwe go out we go to like the
Emerald Lounge, a high endcocktail bar.
Speaker 3 (18:57):
I will say, when I come to Richmond, I definitely
want to go to a brewery, though,oh, we've got triple crossing
in the neighborhood stones.
Speaker 1 (19:05):
Yeah, that's, I know In the neighborhood the new
veils, not far Richmond's on thescene with craft beers I'll
only be able to have veryminimal, very decent.
Speaker 3 (19:13):
Cool, but it's so true, it's you actually.
Speaker 2 (19:18):
Well, when you, when you said taking away from
tomorrow, what was the phrase?
Oh?
Speaker 3 (19:24):
it's your barring from tomorrow.
So when you're in the presentmoment, depending on you know,
of course, the environment orhow much you're drinking you
know you start to borrow.
The more you drink, the moreyou borrow from tomorrow.
You're borrowing the time right, so you put it into perspective
of asking yourself the questionOkay, how many hours do I want
to borrow from tomorrow, is it?
Speaker 2 (19:43):
Yeah, it really resonates.
I'm sure a lot of peoplelistening are going to feel that
.
And the tender age of, howeverold I am, you know, if I'm going
to have some funds with somefriends or stuff like I've
should sort of major thought,you know like, am I up in the
morning?
What am I doing tomorrow?
That's a very, very good way.
Speaker 3 (20:00):
Yeah, it's very different too.
Like I mean you, obviously youcan tell, no matter what and
when you have, I mean, dependingon how much you drink.
But and what your alcoholtolerance is, it varies by
person, but no matter what, like, it does affect your body.
So that's always the way to putit.
But rainfall is real.
That was it.
Oh yeah, again, my old age.
(20:23):
You're going to be okay, Iswear.
I'm like oh, you guys are okay.
I know you guys are older thanme, but you're also not a female
, so it's, it's really different.
Speaker 2 (20:37):
Oh yeah, and I'm not making light of it.
I mean, I remember 30, you knowit's changed.
Speaker 3 (20:41):
I mean, I'm pumped, you're sort of metabolized.
I'm pumped for my 30.
Speaker 1 (20:45):
Nats sister has a thing she thinks she's drinking
mineral water before she goes tobed and she says she doesn't
have a hangover the next morning.
Speaker 3 (20:52):
I remember her saying that when we ran down her banks
.
Like she was on that then Iremember her talking about that
Interesting.
We're in the shot.
Speaker 2 (20:59):
I see all the stuff I've seen on TikTok and other
things where you know this newalcohol powder you take to cure
the alcohol that's made ofalcohol.
Speaker 3 (21:08):
We should, we should be testing this stuff actually.
I will say the anytime youdrink vitamins gold and it helps
money.
Speaker 1 (21:15):
Really Five times Four definitively.
It helped me, one time itdidn't, and I don't know if that
was like a red wine hazy beer.
Speaker 2 (21:25):
Like I have no idea.
Right there's red wine, tequila, yeah there's some.
Speaker 3 (21:30):
I mean there are habits somewhere, like even I
don't think the only time.
The only thing that's verycurious is time.
So right, there's really, butlike, for the most part, those
will like it definitely saved me, it's like a curious yeah, it
saves you the big headache.
So, really, what it does is itjust breaks down the enzymes to
like digest the alcohol andprocess it like how it's
supposed to, rather than whenyour body is encapsulated with
(21:51):
all the alcohol and it just goesstraight to your head, Right?
So what it does is it breaks itdown to process and like
metabolize, and it does.
It works, yeah.
Speaker 2 (21:59):
And then they're gonna work on some nights.
You know, a buddy of mine theother day was like you know what
I mean?
My dad drank a bottle ofbourbon and then we drank a
whole bunch of pork.
I slipped on the floor and thatwas like how bad you did.
Oh my God, it's like a warsegment or whatever.
Like you can't Wow.
Yeah, it's a hard segue fromlike a really nice like bullet.
Speaker 1 (22:20):
Four to five lines.
He's had alcohol.
He's got some bored over here.
Speaker 2 (22:23):
Oh my God, it's a hard segue.
He's gonna be a guest on theshow.
Actually, I won't drop his nameyet, but he's a restaurant guy
and the police are coming at him.
Hey, like, hey, like hey.
Speaker 3 (22:36):
Oh Well, I think it's .
Speaker 2 (22:38):
I was already in a.
Speaker 3 (22:38):
Yeah, I figured it's kind of how we started going off
on the tangent there.
But I mean, I actually thinkit's really good because, really
, what our podcast is is it'snever been about alcohol, right,
of course, alcohol is involvedin making cocktails, but a lot
of our episodes have been aboutlike what the bar industry and
just going to a bar provides ona consumer base, but how to be,
of course, a better bartender,which is like the main basis of
(23:00):
it all.
So it doesn't.
That's, again, what I reallylike about it is that it's very
inclusive to you know, we're notlike, hey, we're trying to sell
our new brand of vodka, right?
That's not what we're talkingabout.
And I think, because youmentioned Heineken Zero and you
said it was, I loved it, I meanbecause the thing is for me,
like I will say it's not evenlike I crave alcohol, right,
(23:23):
Like I just want the taste ofsomething that's good, right,
and I crave a beer like,especially if you're like you
know the workouts sometimes I'mjust like I want to like that
one sip, and I mean the Hazy IPAis going to be way more than
better than Heineken Zero.
But honestly, like I wassitting in the bar was really
committed of like I'm notdrinking, but I was like really
just want a beer and I was likeyou guys have any non-alcoholic
beer?
And she said we have a HeinekenZero.
Speaker 2 (23:43):
I love Heineken anyway, really it did, it has a
very specific flavor.
Speaker 3 (23:47):
Yeah, and it didn't taste much different, like it
really was good.
I really liked it had athleticbrewing the other day.
Speaker 1 (23:54):
It was good too, and that's the, the athletic brew.
What was that?
Ipa?
Speaker 3 (23:59):
Oh yeah, it's really good.
It is super good.
I need to order some more ofthose, cause I actually ordered
them a while back and I was likenot drinking but I was drinking
, so I ended up not drinkingthose, so I got into just
drinking, but no those IPAs arereally good and I really cannot
wait to try again a Zero.
Speaker 2 (24:18):
I can't imagine.
It's going to be veryimpressive if they can get into
the same flavor profile.
That is the unique taste ofGuinness.
But what a great idea for them.
Like I'm going to reach, weshould reach out to Heineken and
Guinness and be like you're theDD on St Patrick's Day.
How cool is that?
Good meeting, good meeting.
Speaker 3 (24:35):
Good meeting, good chat, good chat.
Speaker 2 (24:40):
You know what?
I'm going to give a shot ofpop-up.
I'm going to get out.
Oh no, heineken out to see me.
I don't know how many of thisis going.
I got three little squares.
I got three little squares.
Speaker 1 (24:54):
Ken is on the right here in the middle.
Speaker 3 (24:57):
The glasses aren't helping.
Speaker 2 (25:00):
They're not helping.
Oh God, we're getting closeMore, help me Bye bye, bye.
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