November 11, 2025 • 32 mins
A special thank you to the Sugarlands Distilling Company for sending us 4 jars of their sipping create and a bottle of High Rock Vodka!
Andy, Rob and Siobhan join Matt to line up four Sugarlands Sippin’ Cream flavors—Orange Dream, Peanut Butter, Birthday Cake, and Eggo Waffles Brunch in a Jar—taste them straight, then put them through a cocktail gauntlet to find out which is our favorite!
First, we break down the flavor profiles and texture surprises: Orange Dream smells like a melted creamsicle with a vanilla glide, Peanut Butter is roasted and familiar, Birthday Cake goes full funfetti, and Eggo Waffles Brunch in a Jar brings maple and butter with a toasty edge. Then the mixology begins! A waffles-and-coffee delight, a cherry pie adventure make up round one. Round two raises the bar higher: a boozy Orange Julius that channels mall-counter glory followed by a Peanut Butter Cup martini.
Which Sippin' Cream and cocktail will we crown this episodes stellar sip?
If you love dessert cocktails, creamsicles, peanut butter cups, or coffee liqueur riffs, you’ll leave with recipes, ratios, and smart tweaks to make your next creamy drink sing. Enjoy the ride, then tell us your favorite flavor and how you’d mix it. If you like what you hear, follow, share with a friend, and leave a quick review so more drink lovers can find the show. Cheers!
Recipes from Sugarlands Distilling:
Visit www.mattandfriendsdtu.com for links listen, support the podcast, and more!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Rob (00:17):
Welcome to Matt and Friends Drink the Universe!
Matt (00:25):
Welcome back everyone to Matt and Friends Drink the
Universe.
I have some great friendsdrinking the universe with me
today.
Let's go around the table andI'm unsure.
Hey guys, it's Rob.
Siobhan (00:36):
Hey, it's Javon.
Matt (00:37):
And I'm Andy.
And I'm your host, Matt.
And today, I'm gonna be justdoing something a little
different.
We have sipping cream fromSugarlands Distilling in
Tennessee.
They were kind enough to shipme several bottles of the
shipping cream as well as abottle of high rock vodka.
Ship the sipping cream.
Rob (00:55):
Yeah, that's we're gonna have a tough time saying that
all day.
Matt (00:58):
We are I'm just enjoying the jazz hands are going along
with this here.
I was gesticulating.
Yes, that was a thinghappening.
Gesticulating?
No.
Oh, okay.
Siobhan (01:06):
With a G.
Matt (01:07):
Oh.
But Rob is directly responsiblefor this episode.
Oh, am I?
You are.
You sent me an Instagram.
Andy (01:13):
He's trying to pass the blame.
Siobhan (01:14):
Yeah, right.
If these are all terrible, it'sall your phone.
Rob (01:17):
To be fair, every time I find a reel on Instagram that is
drink related, I always send itnot to Matt, but to the
podcast's Instagram so we couldsave it as like an idea for a
future episode.
And I came across the EgoWaffle sip and cream being made
into a cocktail by somebody onInstagram.
(01:37):
And I thought, oh, this needsto be had on the podcast.
Yes.
So we have several flavors ofthe sip and cream.
Can we really quick address theelephant in the room?
Yeah, what's up?
Why has everybody gotten a seatupgrade other than Andy?
What did he do to you?
What has he done?
Andy (01:54):
He's very I walked into the room and Matt said, seat
upgrades, but they have a weightlimit.
You're on the folding chair.
Siobhan (02:03):
I didn't know Brutally did not.
Brutal.
Matt (02:08):
No, he was like, Where do you have my mic set up?
And I said, now that I saidseat upgrade, like an asshole,
the folding chair.
Siobhan (02:15):
Well, you know.
It is comfy.
Matt (02:17):
It is nice.
Siobhan (02:17):
Unless you're handy.
Rob (02:19):
I feel uh feel special.
Oh.
There you go.
Matt (02:22):
So after three years, we have slightly cushioned chairs
and except for me.
Well, to be fair.
Bring my own chair now.
Rob (02:30):
That is more cushioned than what we had before.
So straight up worse foldingchairs.
Yeah.
Matt (02:34):
Right.
All right.
So should we get into thetasting?
Yeah, let's go.
Rob (02:37):
All right.
What's first?
So I I think the idea is we'regoing to taste the sipping
creams individually.
Correct.
And then determine our ranks asto what we like best.
And then later we're going tomake some pretty cool cocktails
with them.
Matt (02:53):
We took four recipes directly off of Sugarland's
distilling website, and we'regoing to see how those come out
after we taste these straightup.
Where shall we start, friends?
Andy (03:04):
So are these are these alcoholic in in themselves?
Yes, they are.
Okay.
So then we're going to add morealcohol to them later.
That's correct.
I'm on board.
Matt (03:12):
Yes, we're going to.
Siobhan (03:13):
That's the only way to do it.
Matt (03:14):
These new things called cocktails.
Where shall we start, friends?
Where's that name come from?
I'm looking at the creamsicle.
I'm looking at the orangesipping cream right here.
Siobhan (03:22):
I do feel like that's a good place to do it.
Matt (03:23):
We can't see orange.
Siobhan (03:25):
Can you see orange?
Only slightly better than him.
Rob (03:29):
This is the orange one, guys.
Everybody grab one from here.
So this is the orange dream.
I'll tell you, it smells like amelted creamsicle.
It does smell like a meltedcreamsic.
Full of alcohol.
Siobhan (03:39):
Yeah, with a lot of alcohol.
Rob (03:41):
Which I'm here for.
Alright, I'm going in.
Okay.
Yeah, it's lovely.
It's lovely.
Siobhan (03:47):
It's a little thin, but I'm still here for it.
Rob (03:50):
It's not like over.
Siobhan (03:51):
It's very orangey though, in a nice way.
Rob (03:53):
Orange hits up front, but then it mellows into the very
nice vanilla on the back, almostlike a whipped mouthfeel.
Andy (04:00):
A little bit of that Kentucky hug.
Rob (04:02):
It does.
Siobhan (04:04):
Do we know a little warming?
Do we know the alcohol contentsin this?
Rob (04:07):
I believe they are 20%.
20-proof.
Siobhan (04:09):
Okay.
Matt (04:09):
20-proof or 20%?
20-proof.
Okay.
Siobhan (04:12):
So that's not bad.
Matt (04:14):
Yeah.
We can double check that whenwe go out to look at the jars
here.
They come in very nice masonjars.
The art on the front iswonderful.
Siobhan (04:20):
They're very annoying to pour out of, but they're
great to look at.
Rob (04:22):
Oftentimes I've had other products like this and it
there's like an off-puttingaftertaste.
Yeah.
This but but it's almost likethat fake sugar aftertaste.
You know what I mean?
Well, at least for this one, atleast, it it's giving me like
whipped cream at the very end.
It's just like very vanilla andlike a light mouthfeel.
Siobhan (04:40):
Yeah, I'm a fan.
Rob (04:41):
Yeah.
I'm in.
Just good.
So as we do this, I hope thisisn't the best one.
Siobhan (04:45):
I know.
We've ruined it for ourselves.
Matt (04:47):
And no.
As we talked about in aprevious episode, we are going
to try to do one stellar sip forper episode.
However, I like to break therules a lot.
So we're going to do onestellar sip out of the four of
these and then one out of thecocktail.
Got it.
All (05:01):
Oh, that's how we're going to do.
Yeah, that's a great.
Matt (05:02):
I thought you were just going to stellar sip every
single one we just.
Rob (05:04):
I know and then we're like, and I was like, well, that
defeats the point.
Matt (05:08):
That's what happens halfway through the bourbon
episodes.
Siobhan (05:10):
Oh no.
Rob (05:11):
I'm also wondering what kind of alcohol it is.
Like if it's just is it justlike a malt liquor that they've
distilled and put into thisflavor.
Siobhan (05:20):
But it's only 20 proof.
Matt (05:22):
That's not really it's coming in a masing jar.
I'm not barking up that tree.
I don't know.
Siobhan (05:28):
We'll figure it out, Fred.
Rob (05:29):
If it's coming in with shine in it, it's like uh it's
it's like grain alcohol thatthey very, very, very heavily
dilute, maybe.
I don't know.
Matt (05:37):
Sugarlands.
Go ahead and comment onwhatever post you see on
Instagram or use the text thepodcast link and let us know,
please.
We must know.
It's very delicious.
Yeah, tell me.
Rob (05:46):
All right.
All right.
Let's go a palate cleanser ofpeanut butter.
Peanut butter.
Um because I like peanutbutter, I think.
Let's explore how to definethat a palate cleanser.
Because I think that it's goingto be less sweet than the
birthday cake, and I think theegg of waffle has to be last.
All right.
So this is just calledSugarland's Sippin' Cream Peanut
(06:06):
Butter.
This to me smells like a peanutbutter jar.
Yeah, if you just stick yourface.
I'm getting a Reese's cup outof the smell.
Siobhan (06:14):
Yeah.
Rob (06:14):
Yeah.
Siobhan (06:14):
Or like peanut butter cream.
Rob (06:16):
I mean, it smells like real peanuts.
Siobhan (06:18):
Sure.
Andy (06:19):
Here we go.
I like this better.
Delicious.
I don't.
I'm a big peanut butter fan.
I think it doesn't quite tastepeanut butter enough for me to
do that.
Siobhan (06:28):
It is, again, a bit thin.
Rob (06:29):
However, I would do this with like shamboard and make
like a peanut butter and jelly.
Andy (06:34):
There you go.
Oh, so yeah.
I'd be going for like some kindof chocolate liqueur with it.
Oh, for sure.
Liquid Reese's peanut buttercup.
unknown (06:41):
Ooh.
Rob (06:43):
Hold that thought for a while.
It is delightful.
I would also like to state thatwe are drinking these at room
temperature because we have justopened them.
Siobhan (06:50):
Yeah.
Rob (06:51):
They are supposed to be refrigerated after the fact, so
I wonder how much the tastewould change had we had them
cold.
Andy (06:56):
But uh I did try to chill the orange cream for a bit, but
the science side of that wouldsay that the chilling would mute
the taste, correct?
Rob (07:04):
I wonder if it would lessen the Kentucky hug so you would
like know even less that youwere having.
Siobhan (07:09):
That's true.
unknown (07:10):
Right.
Siobhan (07:10):
We'll find out in the cocktails.
Rob (07:11):
Oh, yeah, we'll find out.
Siobhan (07:16):
I enjoyed this though.
This was good.
Andy (07:17):
It was good.
That one is good.
You know what this is making methink?
Like, without even getting tothe egg or waffle.
Peanut butter jelly time?
unknown (07:24):
Oh.
Andy (07:25):
They need to do it just bypasses.
Um, yeah, just ignoring it.
With a baseball bat.
They need to do like um eggnog.
There you go.
Siobhan (07:35):
Yeah.
Andy (07:36):
Where yeah.
Siobhan (07:37):
Where yeah, eggnog, there you go.
Matt (07:39):
All right.
Shall we birthday cake next,guys?
Siobhan (07:41):
Yeah.
Matt (07:42):
We got some birthday cake here.
And Rob, you recognize so therewas a tag on this one, and I
had no idea who these guys are.
Rob (07:49):
Now I'm not sure if it says anything as to why they're on
here, but uh there's there was alittle kind of tag on the
bottle with uh Mike and MikeGolick.
I don't know if they sponsorthe birthday cake, if this is
their favorite sip and cream, oror if they have something to do
uh with this company.
Yeah.
Uh, but uh I recognize thesefaces.
Siobhan (08:10):
We should look on the jar when we're looking.
Matt (08:13):
We should do that.
Siobhan (08:13):
Yep.
Matt (08:14):
It's almost like we should have the jars in the room with
us.
Siobhan (08:16):
A little bit.
Rob (08:17):
Yeah.
We'll figure it out.
I'm gonna smell the birthdaycake.
He's giving me vanilla icingstraight out of a container.
Siobhan (08:23):
I get cookies and cream a little bit myself.
Matt (08:26):
This reminds me when you're a kid and your mom's like
lick the beaters from the makethe cake.
That's exactly what I got here.
Andy (08:31):
Or when you definitely did not open the can of icing in
the fridge and stick your fingerin it.
Rob (08:36):
I'm getting spot on.
Siobhan (08:37):
I got it.
Very vanilla.
Rob (08:38):
This is the first one that has maybe a hint of a aftertaste
for me that I'm not a huge fanof.
I think because it's so sweetthat when the sweetness runs
out, it is very sweet.
Avoid of other things on theback of it.
Siobhan (08:51):
I will say I get like the sprinkly whipped cream cake.
Rob (08:55):
I'm getting fun fetty.
Like all yeah, like a very funfetti.
Yeah.
100%.
Siobhan (08:59):
It's definitely giving all the layers.
It's not bad.
Rob (09:02):
It's just my least favorite so far.
So far.
Yeah, I agree.
That that's where I'm at.
Siobhan (09:06):
I will say, like, I have originally said now, since
we've this is the third one wehave, that they're kind of thin,
but I don't hate that because Ithink if it were thicker, I
would not enjoy it.
Matt (09:15):
Were you expecting more like a I'm sorry, I didn't mean
to interrupt you.
You're more of like a Bailey'stype thing.
Kind of.
Siobhan (09:21):
Yeah, kind of.
But I I don't hate this.
Like it's more of just like, Ithink that's what I was
expecting, and now it's like alot thinner than I thought, but
it's still good.
And the flavor is still spoton.
Rob (09:31):
Yeah.
So interesting question slashfact slash opinion.
I think if we chilled them,they would they would thicken up
quite a bit.
Siobhan (09:40):
I don't know.
Sure.
Rob (09:41):
That would be logical.
Because you think about it,like when you heat up milk, it
thins out.
It's a warm glass of milk.
It doesn't have that thickerconsistency.
I wonder if if we would begetting a different mouthfeel if
we chilled them down.
Siobhan (09:53):
Indeed.
Matt (09:53):
The next up is the one that inspired this episode.
This is the Ego Waffles brunchin a jar.
And uh, this is one that Robsent me on Instagram, and I
gotta step into theconfessional.
I was just down in Florida on abusiness trip, stayed with my
dad for a few days.
We went to a total wine becauseI had a tiny little jar of
this, and I I couldn't resist.
I tried it.
Cheater.
You know what?
Siobhan (10:14):
I bought orange cream moonshine, and I haven't drank
it yet because I was supposed tobe waiting for this.
Rob (10:18):
I am a grown-ass man, damn it.
Listen, I don't know if you arelike maple syrup and butter is
what it smells like.
Siobhan (10:26):
This is gonna be my nightmare.
Rob (10:28):
This one's for Anchemima.
You know what?
This is my least favorite.
Yeah?
Siobhan (10:32):
Yeah, this is not doing it for me.
I don't like this.
Matt (10:35):
It's got I can taste the alcohol on the back of this one
for sure.
Siobhan (10:37):
It's one of my least favorite flavor profiles ever.
So I feel like I'm very biasedin that.
Andy (10:43):
I love maple.
Siobhan (10:44):
It's got like a burnt sort of flavor to it.
Matt (10:48):
Right out the toas.
Siobhan (10:49):
Yeah.
Matt (10:50):
Yeah.
Perhaps not our our mostfavorite here, but I do I
actually like it.
I enjoy it.
Siobhan (10:56):
I mean, again, not offensive, just not my favorite.
Matt (10:59):
No, and I think it's also fair to say that there's not
anything truly awful on thetable right now.
Like these are all good.
Maybe, yeah.
Andy (11:06):
So we're splitting hair to bring back what I said in
season one.
I wouldn't choose sobriety overthis.
Right.
Yeah.
But I would reach for somethingelse.
Rob (11:14):
That's fair.
That's fair.
I think that this one may shinein the mixed cocktail.
I think it has a cocktail whereyou you thin out some of the
sweetness.
Siobhan (11:24):
I do, yeah.
I need it to balance.
Rob (11:26):
This one and the birthday cake were very sweet.
I like this more than thebirthday cake, personally.
I do too.
But it is it is very sweet.
So I I think if I may bepresumptuous in going first from
my rankings personally, I thinkI'm gonna say peanut butter was
my favorite.
Orange creamsicle, ego waffle,birthday cake.
Siobhan (11:48):
Okay.
Rob (11:49):
In the straight form.
So you had peanut butter uptop.
That's what I'm having.
I'm having the PB up top.
Siobhan (11:54):
I feel like starting from number one, orange
creamsicle, peanut butter,birthday cake, waffles.
Rob (12:01):
Okay.
Siobhan (12:01):
Because I really like that orange one.
Andy (12:04):
Yeah.
Order we did them.
That's the way I liked them.
Orange creamsicle wasdelicious.
Peanut butter was good, cakewas okay.
I'm actually surprised I didn'tlike the egg and waffle.
Yeah.
Matt (12:14):
I'm gonna take the total cop-out answer.
Peanut butter in first,everything else tied in second.
Siobhan (12:18):
Okay.
Oh, okay.
Meh.
Matt (12:20):
Would that put peanut butter up top?
Rob (12:22):
Would that be That's two peanut butters and peanut butter
in second place?
Yeah, yeah.
Yeah.
All right.
I think overall, cellar.
The peanut butter.
Stellar sip goes.
The official name boot.
Matt (12:33):
Can you read the official name of the peanut butter?
Rob (12:35):
It's officially called peanut butter.
Okay.
Peanut butter.
Sugarlands sip and cream.
A peanut butter is Stellar Sip.
Stellar sip.
Matt (12:48):
Sugarlands, I believe you're on to something here.
This is fantastic.
For the record, before we breakto make the cocktails, this is
very hard to get inPennsylvania.
You have to go over one of thevarious rivers or bridges on the
other side of the state to getit.
They do have a few flavors thatif you go on the PA Fine Wine
and Good Spears website and lookup Sugarlands, you will find
(13:09):
like five or six flavors, plusthey have some jarred moonshine.
You can special order it andhave it delivered to the store
of your choice.
Siobhan (13:15):
Nice.
Matt (13:16):
So if you want to try this and you're outside of
Pennsylvania, you'll have muchbetter luck finding it.
If you're inside ofPennsylvania, write to your
state rep.
Siobhan (13:22):
Fair enough.
Matt (13:23):
All right.
They're not busy.
Here we go.
We're gonna mix up somecocktails.
We'll be right back.
All right, we are back aftersome minor mixology here, and we
(13:44):
have two cocktails on thetable.
The first features the egowaffle breakfast in a jar.
This is a pretty much that'sand coffee liqueur.
And shout out to our friends atLebowski's Cool Lua.
We used your coffee liqueur.
I'm excited.
I haven't tried that yet, so Iget to try it in the cocktail.
What else coffee liqueur couldwe possibly use?
(14:07):
And then our second here isgoing to be a cherry pie
cocktail featuring the birthdaycake.
So let's take a let's see howthis I'm gonna go with the
coffee one first.
Rob (14:20):
Sure.
Let's do it.
Siobhan (14:22):
Oh, okay.
Rob (14:24):
Okay.
Siobhan (14:24):
Big fan.
Big fan.
It's so much better this way.
I mean, to be fair, it has ice.
Rob (14:31):
It just breaks it up a little bit, but but it being
cold is just also helping somuch.
Siobhan (14:37):
Yes.
It takes a lot of that burnaway.
Rob (14:39):
Lebowski's.
Matt (14:40):
You're gonna want to call Sugarlands, work something out
here.
We we got something good.
Sugarlands, call our friendsLebowski's.
Siobhan (14:47):
Yeah, it's lovely.
Matt (14:48):
Yeah.
Wow.
Siobhan (14:49):
And light.
Like alcohol-wise.
Andy (14:52):
Yeah.
Rob (14:52):
So this was the the egg or waffle.
And our ratio here was was twoto one.
Right.
Siobhan (14:59):
Two sipping cream to one Kool Lua.
Rob (15:02):
I would be curious to know what a one-to-one ratio would
be.
Siobhan (15:05):
Yeah.
Rob (15:06):
I'm curious.
If it's probably a bitter.
I encourage you to explorethat.
Siobhan (15:10):
Yeah.
Rob (15:11):
But you know what?
Siobhan (15:11):
Cool Lebowski's would love for you to explore that.
Rob (15:14):
Hold on one second, because online I had read, Matt, go
grab a salt grinder real quickbefore you finish this.
Siobhan (15:21):
Oh yeah, he did add a little bit of salt.
Rob (15:28):
Okay.
Just a teensy teensy littlebit.
I don't even want to go like awhole crank on this.
That's it.
Oh, he cranked it.
He likes his cream saltypeople.
No, cream in general.
Usually salty.
Siobhan (15:41):
How is it?
Rob (15:42):
I would do this.
Siobhan (15:43):
Oh.
Rob (15:44):
I would do this to your beverage.
Siobhan (15:48):
Feel assaulted.
That's a weird phrase.
Hey, so many things in onebefore you can do it.
Hey.
Rob (15:55):
I cannot remember the science behind it for real.
But what I do know is from aculinary perspective, salt is
often used as a few enhancerother flavors.
And that is what is happeninghere.
I am very pleased I did this.
Siobhan (16:15):
Mm-hmm.
Matt (16:16):
Uh-huh.
Oh, oh yeah.
I'm very pleased I did this.
That really I mean, that camealive.
Really?
I'll try the salty surprisehere.
Siobhan (16:26):
Yes.
But it's like salted caramel.
You're good.
Like a salted caramelsituation, because this is very
mapley.
This is very like and salt andwaffles and breakfast.
It's not too far off, so itmakes perfect sense.
Rob (16:38):
I definitely think it does something for me personally.
Siobhan (16:40):
Okay.
Matt (16:41):
It gives it a little.
Rob (16:45):
You do?
Siobhan (16:46):
Okay.
No.
Rob (16:47):
I I don't think it makes it worse.
I don't think it makes itworse.
Do you taste the salt?
If you don't taste the salt,you've not done it.
Siobhan (16:52):
I taste a little bit of it.
Yeah.
Matt (16:54):
Andy, do you normally do like black coffee?
Rob (16:56):
Yes.
Okay.
And I'm a man who doesn't drinkcoffee at all.
This is delightful.
Siobhan (17:00):
I like this.
Rob (17:01):
Yep.
Yeah, for the fact that the egoon its own was my least
favorite, this cocktail is very,very good.
Siobhan (17:08):
It's definitely redeemed it for us, I think.
Andy (17:10):
Is that just a uh a kudos to Big Lebowski?
Maybe.
I don't know.
Is it just because they'recoffee liqueurs that good?
Rob (17:18):
Or is it that these sipping creams are so much more
enhanced in cocktails than thanthey are nice.
Are they not meant to be hadjust straight?
I don't know.
So move on to the cherry pie.
Matt (17:31):
I'm so excited just by the look of this.
Yeah.
Siobhan (17:33):
Looks yummy.
unknown (17:35):
Oh my god.
Matt (17:36):
So this is our first one that's gonna have the high rock
vodka in it.
And for those of you that don'tknow, that would be Dale
Ornhart Jr.'s brand of vodka.
Although it did not fly acrossmy kitchen at 200 miles an hour,
which is a little depressing.
And we can try again.
I mean, but would it only goleft around my living room?
That's the question.
Andy (17:52):
If you drink if you drink it, if you place spin the bottle
with that, it only drinkes.
Siobhan (17:57):
All right.
What else?
Did we say what else is, isn'tit?
Yep, sorry.
Matt (18:03):
Tard cherry juice, the birthday cake, sipping cream.
Is there anything else in thereI'm forgetting?
There is a nice Luxardo cherry.
Thank you, Rob, just floatingaround the bottom of there.
Rob looks quizzical.
Siobhan (18:13):
I think we're all kind of quizzical.
Rob (18:15):
I don't I expect it to have so much more taste.
And it's just kind of, to me,I'm not getting a lot of the
tartness that I thought I wasgoing to get from that cherry
juice.
Matt (18:25):
A lot of tart.
Rob (18:25):
I'm just getting a very muted version of the birthday
cake.
Matt (18:29):
Of the original?
Yeah.
Not my favorite, especially notfollowing the last one.
I feel like this would bebetter if it had a straight up
sweet cherry juice in it orsomething like that.
Siobhan (18:40):
I feel like this would be good frozen.
Matt (18:42):
Put some salt in it.
Siobhan (18:46):
I feel like this would be good frozen.
Because I do feel like a littlebit of the flavor offness to me
is that it's just Well, thatit's warm.
Rob (18:54):
Yeah.
Why don't you do the silverice?
It's not warm.
Siobhan (18:56):
It's just that it's I would love frozen, like
literally frozen.
Rob (19:00):
I need to finish it so I can get to that amazing cherry
at the bottom.
Matt (19:06):
I'm getting I don't want to pick on sugarlands here.
But I'm not getting like totalcherry pie out of this one.
Could be.
So there was a cookies andcream alternative to this
cocktail.
I'm wondering how that onewould turn out.
Probably tastes like cookiesand cream.
Siobhan (19:20):
Oh, I might have gotten a redeeming pocket out of that
last sip.
Rob (19:23):
Maybe we just didn't taste it well.
Siobhan (19:25):
Matt.
Matt (19:26):
I shook the crap out of it.
Rob (19:27):
So towards the bottom, it's getting much better.
Siobhan (19:29):
Yeah.
I think it's because of thatLuxardo cherry, the syrup.
Yeah, there you go.
Matt (19:34):
Cherry syrup I'm getting in here.
Hmm.
I mean, when you eat theLuxardo, it is better that way.
And it turns into cherry pie.
I'm just going to take yourword for it.
I don't like that one at all.
We believe it's a good thing.
Oh, it's all good.
It's all good.
Siobhan (19:46):
Well, all right.
One for two.
Matt (19:48):
I think we're all going to agree that surprisingly, out of
the two of these, we're leaningtowards the uh waffles.
Oh, absolutely.
Oh, for sure that.
Siobhan (19:56):
If you put salt in this, that's what the
colonoscopy prep tastes like.
So get ready for that.
Hey.
When you're 45.
Rob (20:02):
It's important.
Everybody's screaming.
Siobhan (20:04):
It is.
Everybody does.
Preventive care.
She doesn't have to do that.
Preventive care.
Rob (20:07):
It has nothing to do with their sip and cream.
We enjoyed that by itself.
I do enjoy the breakfast.
We're just not a fan of thisparticular cocktail.
Yeah.
Makes me think that it's faircookies and cream buds and have
a finger.
No.
It's true.
No, no, no.
Siobhan (20:20):
All right, what's next?
Let's do it.
Rob (20:22):
Well, I think we gotta make the last two now.
We do.
Siobhan (20:36):
Woot.
We're back.
Matt (20:38):
So, Siobhan, I'll let you introduce the one that you oh
great.
Siobhan (20:41):
I made the recipe that is online from Sugarlands.
That is the boozy orangeJulius.
And so it is a blended drink.
It is in a blender.
Orange juice concentrate, milk,vanilla, some sugar, and the
orange cream sipping cream.
Rob (20:58):
It smells exactly like orange Julius.
This is crazy.
Siobhan (21:01):
And an orange slice.
So I'm the most excited aboutthis.
Matt (21:06):
I just took a picture of Siobhan like mid-sentence and
she actually paused.
Yep.
It was pretty amazing.
Wow.
Siobhan (21:16):
Big fan, big fan.
It's thick too, to be fair.
It's real thick.
I have one note.
We need like a straw.
Rob (21:24):
I have one note.
Whole milk was probably a poorchoice.
We probably needed like a 1%.
Siobhan (21:29):
I can pretty much guarantee you that Orange Julius
uses like whole milk though.
Oh yeah.
Rob (21:33):
Probably, yeah.
Absolutely.
Oh, this is really good.
Siobhan (21:35):
Yeah, it is.
I'd almost don't taste thealcohol, which I'm sort of
bummed about, but it's a fairamount.
So I think it was eight ouncesof sip and cream.
So a full cup.
Andy (21:45):
It's a lot real good.
I think I would like it alittle bit thinner.
Siobhan (21:48):
That's fair.
Which may have been a blendingthing and not like an acting.
Rob (21:53):
I don't know.
Siobhan (21:54):
I don't know.
It's good though.
Rob (21:55):
It is.
Yeah.
Siobhan (21:57):
So delicious.
This is my childhood withoutthe alcohol.
I was not drinking when I was akid.
But you know, I am Irish, so Nojudgment.
Matt (22:04):
When we were making this, we were talking about how like
every local mall had an OrangeJulius sedan in it.
I I don't I don't think thatwas just a local to Pennsylvania
thing.
Siobhan (22:12):
I well, we had them in Connecticut.
So tri-state area.
Rob (22:16):
I think you could have gone full sugar.
I was just thinking that.
Siobhan (22:19):
I don't know if it needs it though.
Andy (22:21):
I think that would put it over for me.
Because I think the vanilla isreally sweet for me.
I think if she'd have gone fullsugar, that we would develop
new cavities.
Siobhan (22:28):
Yeah, y'all.
To be fair, I doubledeverything in the recipe.
I doubled everything in therecipe except the sugar because
it's a whole third cup of sugarin the original recipe.
I don't know.
I'm a big fan.
I would, I'm gonna like I wantto make this at my house.
Yeah.
Andy (22:43):
Yeah.
Siobhan (22:44):
My mom would love this.
Big fan.
Andy (22:46):
Does your mom drink?
Shout out to Carol.
Siobhan (22:48):
Does my mom drink?
Andy (22:49):
Yeah.
Siobhan (22:50):
Yeah.
Andy (22:50):
Okay.
I mean, mine.
Siobhan (22:51):
She's gonna be like, rah, I'm not at that much.
I'm like, she would drink thisthough.
Andy (22:55):
She a listener.
Siobhan (22:57):
She will be now.
Now that she's mentioned.
Andy (23:00):
Do any of our parents listen?
I know.
Siobhan (23:02):
I mean, I well I hope she only starts to listen to
this episode right now.
And then I will not be swearingfor the rest of this episode.
Thank you.
Andy (23:11):
I had to explain to my parents what a vlog was.
And that's that's like 20 yearsnow.
Yeah.
That that started being too.
Matt (23:18):
Siobhan, I'll add a chapter marker to this episode
that says Siobhan's mom starthere.
Siobhan (23:23):
There you go.
I will only play it for her atthis point.
Rob (23:27):
This is this is fantastic.
I can't even talk.
Siobhan (23:30):
It's a print.
It's your peanut butter.
Rob (23:33):
All right.
I'm gonna set that down.
Siobhan (23:34):
All right.
Rob (23:35):
I don't wanna and I'm going in for the last one.
Siobhan (23:37):
Well, I'm gonna leave some in case this one's garbage.
I don't think it will be,though.
It smells so good.
Matt (23:42):
Smells so good, right?
Oh, good.
So the last one up here, wehave the peanut butter sip and
cream, and uh, this is a Reese'speanut butter cup.
Oh martini.
All these recipes are onSugarland's website.
So if you want them, just gothere and grab them.
Indeed.
Peanut butter cups are one ofmy favorite things on the
planet.
So here we go.
Siobhan (23:59):
Boozy.
Matt (24:00):
It is boozy.
It is boozy.
Siobhan (24:04):
Yeah.
I like it.
Tell me what's in it.
Rob (24:08):
Matt, go, no pressure, Ray.
It's vodka.
Yes, yes.
It's uh half and half.
Yeah.
It's the peanut butter sippingcream, correct?
And there's uh Reese's on therim.
Yes.
Matt (24:19):
And that's all I'm aware of.
Siobhan (24:21):
Okay.
Matt (24:21):
Yep.
And I realized that in typicalMatt fashion, I missed something
slightly.
There's supposed to bechocolate sauce on the inside.
I was gonna say chocolate.
That's okay.
Yeah, it's supposed to be alittle chocolate sauce on the
inside.
Siobhan (24:30):
I think I want more peanut butter out of this.
I don't know why.
That's the same thing I said.
Here's what I'm drinking.
Matt (24:35):
I had the peanut butter cup garnish.
Siobhan (24:38):
Don't eat a piece of it, eat the whole damn thing.
Andy (24:39):
Do you just no wrong way to eat a Reese's?
Matt (24:44):
I feel like I could have half the vodka in here and we
would have been okay.
unknown (24:49):
No!
Matt (24:50):
What happened?
I got all vodka on that.
Siobhan (24:57):
I literally almost just watched you vomit up a rhesus
scope.
That would have been reallybad.
Well quick, get the orange.
It'll save you.
Matt (25:06):
No.
Okay.
Siobhan (25:10):
What a damn journey this has been.
Matt (25:12):
Show the lands.
Shout out to all of you.
This is special.
Siobhan (25:15):
Honestly, don't have I would not have tried this if it
weren't for the fact that likethey sent this and like I like
it.
And I think I like it more thanI thought I would.
Matt (25:24):
Yeah, absolutely.
Rob (25:26):
Yeah, I I definitely came into today thinking, like, are
these just gonna be like noveltybeverages?
Like you're buying the name onthe bottle, but then once once
you taste it, you're gonna belike, oh, ooh, like not for me.
But uh legitimately I haven'thad something that I wouldn't
purchase and have at home to dodifferent things with.
Matt (25:48):
No.
I think um a lot of times yougo to the liquor store or beer
distributor or whatever, and youpick up something that is
flavored and you expect it to bethere and it's not quite there.
I don't think that's the casewith anything on the table.
You got the flavor that youexpected the flavor to be.
And the cocktails justamplified what those flavors
(26:10):
are.
So the recipes are obviouslyput together very, very well.
I want nothing more than to puton a pair of water wings and
dive back into that OrangeJulius.
Yes.
That's the win for me.
Siobhan (26:20):
It really is the win for me, too.
Rob (26:22):
Should I start again?
Siobhan (26:23):
Sure.
Rob (26:23):
Orange Julius favorite cocktail in second was actually
the ego cocktail.
And then the peanut butter, andthen the birthday cake.
Siobhan (26:34):
I feel like I am gonna cherry pie.
I'm gonna ditto that because Ithink I agree.
Because I do think that thewaffle was better than this
peanut butter, but only becausethe flavor was so strong, and
this feels very muted.
Like the peanut butter feels alittle muted.
But it's not bad.
Matt (26:54):
The crazy part is there's six ounces of the peanut butter
cream in that cocktail.
Siobhan (26:58):
Well, not in mine.
Rob (27:01):
And I feel like that's that's taking me too far away
from the peanut butter sip andcream with the vodka.
Andy (27:08):
I'm in the same order, but if Matt hadn't forgotten the
chocolate syrup, I bet you itwould have flipped it.
unknown (27:14):
Oh.
Andy (27:15):
I bet you're I bet you that would have put the peanut
butter as two.
I don't think it would havegone above the orange julius,
but that would be veryimpressive if it did.
Rob (27:24):
No, this Orange Julius clone is on fire.
That is clearly the stellar sipof the episode, I believe.
Siobhan (27:31):
Yeah.
Rob (27:32):
But I haven't gone yet.
Oh.
Oh we don't care.
We've outvoted you.
Siobhan (27:36):
Yeah.
We already know.
You just wanted to put waterwings on.
Andy (27:41):
I can't hear you with your mic turned down.
Oh, you wouldn't do that twoepisodes in a row.
Matt (27:48):
Fair enough.
One of those might have beenaccidental.
All right, so I'm definitelyputting the Orange Julius up top
as well.
I'm going second with Z Ego,and uh Peanut butter Cup's gonna
be in third with the cherry piebringing up number four.
Siobhan (28:01):
So uh pretty much everybody.
Matt (28:03):
I am fighting the urge.
I won't do it.
I'm fighting the urge to callan Audible and being like, we're
doing the cookies and creamreal quick.
But I don't know if I haveanother time.
Yeah.
We're gonna save that one foranother time.
Apparently, these are good inthe fridge for a couple months.
Rob (28:14):
Six months.
I would vote that we we doanother episode, uh, maybe uh
breakfast drinkables or somekind of drinkables episode with
these.
I think I think it's a funcenterpiece cocktail to put a
meal around.
Yeah.
Oh, I think so.
Matt (28:29):
Sugarlands distilling or the orange Julius cocktail and
the orange dream.
Rob (28:36):
Stellar said.
Our highest honor.
Siobhan (28:38):
Yeah.
So can you?
Rob (28:42):
You know, Matt, it's funny.
I I think sometimes you're justsaying things wrong because
sometimes you do.
It surely is called the orangedream.
I I thought you were saidorange cream wrong.
And I was like, I was like,that was really good.
He doesn't even believe in you.
What's saying the Kalua?
I thought he was just sayingKahlua weird, like the whole I
(29:04):
don't know.
Matt (29:04):
You ass.
I had such a internal panicattack.
I I literally, my brain justflipped out when you said that.
Siobhan (29:11):
I saw a whole face break.
Matt (29:13):
Because I was like, tell me I've been saying the name of
this distillery wrong the wholething.
No, no, no, no.
Rob (29:18):
You were totally right.
I just I'm the asshole here.
Matt (29:21):
My heart literally stopped for three counts.
It was out.
It was gone.
Rob (29:25):
Sorry, you can hit the other button for me and I'll
chug this orange Julius.
Siobhan (29:28):
Chug and the name.
Rob (29:31):
It's not really.
I hope you get brain freeze.
Horrible, horrible brainfreeze.
Let me just very quickly bringit back around and say that I
was both terrified and excitedfor this episode, not knowing
how things were gonna playthemselves out.
But all in all, Sugarlands hasgot a great thing going.
Highly recommend everybodygetting out there and trying
some of their sip and cream.
(29:51):
Absolutely.
Indeed.
Um I did not have a badexperience all night, other than
some of the poor choices thatwere made.
In our mixology.
Matt (30:02):
Probably true.
If you're in a state that isnot Pennsylvania, Sugarlands has
at least twenty differentflavors of the sipping cream and
at least as many of theirdifferent flavored moonshine.
I've had their butterscotchmoonshine as well, which is out
freaking standing.
I just orange sliced my face.
You orange sliced your face?
Rob (30:20):
Yeah, I was trying to get the little last drop of my
orange Julius and the orangejust slapped right on the chin.
Yeah, a danzel slap.
And on that note.
Matt (30:29):
Thank you all for listening.
Rob (30:31):
Bye.
Unfiltered Studios Announc (30:32):
This podcast is a production of
Unfiltered Studios.
If you would like to know moreabout joining Unfiltered
Studios, please visit ourwebsite at unfpod.com for more
information.
Matt (30:43):
Just a few points of clarification as we wrap up
today's episode.
First, Sugarland's distillingsipping cream is 40-proof,
meaning it's 20% alcohol, andthe alcohol it contains is
either rum or moonshine.
That said, the boozy quote fortoday's episode comes from
country artist Earl Dibbles Jr.,who said drinking rum before 10
a.m.
makes you a pirate, not analcoholic.
(31:03):
Would you like to suggestsomething for us to drink, give
us some feedback, or have yourbrand featured on Matt and
Friends Drink the Universe?
We would love to hear from allof our listeners.
Please check our episodedescriptions down below for
links to send us a text, supportthe podcast, and visit our
merch store.
To keep up with our latest newsor share your stellar sips with
us, please like and follow MattFriends DTU on Facebook,
(31:25):
Instagram, X, TikTok, Threads,Blue Sky, and Reddit.
For more information about thepodcast and links to all of our
episodes, please visit www.matand friendsdtu.com.
That's Matt and FriendsDTU.com.
Cheers, friends.
Welcome to Matt and Friends Drink the Universe!
Matt (00:25):
Welcome back everyone to Matt and Friends Drink the
Universe.
I have some great friendsdrinking the universe with me
today.
Let's go around the table andI'm unsure.
Hey guys, it's Rob.
Siobhan (00:36):
Hey, it's Javon.
Matt (00:37):
And I'm Andy.
And I'm your host, Matt.
And today, I'm gonna be justdoing something a little
different.
We have sipping cream fromSugarlands Distilling in
Tennessee.
They were kind enough to shipme several bottles of the
shipping cream as well as abottle of high rock vodka.
Ship the sipping cream.
Rob (00:55):
Yeah, that's we're gonna have a tough time saying that
all day.
Matt (00:58):
We are I'm just enjoying the jazz hands are going along
with this here.
I was gesticulating.
Yes, that was a thinghappening.
Gesticulating?
No.
Oh, okay.
Siobhan (01:06):
With a G.
Matt (01:07):
Oh.
But Rob is directly responsiblefor this episode.
Oh, am I?
You are.
You sent me an Instagram.
Andy (01:13):
He's trying to pass the blame.
Siobhan (01:14):
Yeah, right.
If these are all terrible, it'sall your phone.
Rob (01:17):
To be fair, every time I find a reel on Instagram that is
drink related, I always send itnot to Matt, but to the
podcast's Instagram so we couldsave it as like an idea for a
future episode.
And I came across the EgoWaffle sip and cream being made
into a cocktail by somebody onInstagram.
(01:37):
And I thought, oh, this needsto be had on the podcast.
Yes.
So we have several flavors ofthe sip and cream.
Can we really quick address theelephant in the room?
Yeah, what's up?
Why has everybody gotten a seatupgrade other than Andy?
What did he do to you?
What has he done?
Andy (01:54):
He's very I walked into the room and Matt said, seat
upgrades, but they have a weightlimit.
You're on the folding chair.
Siobhan (02:03):
I didn't know Brutally did not.
Brutal.
Matt (02:08):
No, he was like, Where do you have my mic set up?
And I said, now that I saidseat upgrade, like an asshole,
the folding chair.
Siobhan (02:15):
Well, you know.
It is comfy.
Matt (02:17):
It is nice.
Siobhan (02:17):
Unless you're handy.
Rob (02:19):
I feel uh feel special.
Oh.
There you go.
Matt (02:22):
So after three years, we have slightly cushioned chairs
and except for me.
Well, to be fair.
Bring my own chair now.
Rob (02:30):
That is more cushioned than what we had before.
So straight up worse foldingchairs.
Yeah.
Matt (02:34):
Right.
All right.
So should we get into thetasting?
Yeah, let's go.
Rob (02:37):
All right.
What's first?
So I I think the idea is we'regoing to taste the sipping
creams individually.
Correct.
And then determine our ranks asto what we like best.
And then later we're going tomake some pretty cool cocktails
with them.
Matt (02:53):
We took four recipes directly off of Sugarland's
distilling website, and we'regoing to see how those come out
after we taste these straightup.
Where shall we start, friends?
Andy (03:04):
So are these are these alcoholic in in themselves?
Yes, they are.
Okay.
So then we're going to add morealcohol to them later.
That's correct.
I'm on board.
Matt (03:12):
Yes, we're going to.
Siobhan (03:13):
That's the only way to do it.
Matt (03:14):
These new things called cocktails.
Where shall we start, friends?
Where's that name come from?
I'm looking at the creamsicle.
I'm looking at the orangesipping cream right here.
Siobhan (03:22):
I do feel like that's a good place to do it.
Matt (03:23):
We can't see orange.
Siobhan (03:25):
Can you see orange?
Only slightly better than him.
Rob (03:29):
This is the orange one, guys.
Everybody grab one from here.
So this is the orange dream.
I'll tell you, it smells like amelted creamsicle.
It does smell like a meltedcreamsic.
Full of alcohol.
Siobhan (03:39):
Yeah, with a lot of alcohol.
Rob (03:41):
Which I'm here for.
Alright, I'm going in.
Okay.
Yeah, it's lovely.
It's lovely.
Siobhan (03:47):
It's a little thin, but I'm still here for it.
Rob (03:50):
It's not like over.
Siobhan (03:51):
It's very orangey though, in a nice way.
Rob (03:53):
Orange hits up front, but then it mellows into the very
nice vanilla on the back, almostlike a whipped mouthfeel.
Andy (04:00):
A little bit of that Kentucky hug.
Rob (04:02):
It does.
Siobhan (04:04):
Do we know a little warming?
Do we know the alcohol contentsin this?
Rob (04:07):
I believe they are 20%.
20-proof.
Siobhan (04:09):
Okay.
Matt (04:09):
20-proof or 20%?
20-proof.
Okay.
Siobhan (04:12):
So that's not bad.
Matt (04:14):
Yeah.
We can double check that whenwe go out to look at the jars
here.
They come in very nice masonjars.
The art on the front iswonderful.
Siobhan (04:20):
They're very annoying to pour out of, but they're
great to look at.
Rob (04:22):
Oftentimes I've had other products like this and it
there's like an off-puttingaftertaste.
Yeah.
This but but it's almost likethat fake sugar aftertaste.
You know what I mean?
Well, at least for this one, atleast, it it's giving me like
whipped cream at the very end.
It's just like very vanilla andlike a light mouthfeel.
Siobhan (04:40):
Yeah, I'm a fan.
Rob (04:41):
Yeah.
I'm in.
Just good.
So as we do this, I hope thisisn't the best one.
Siobhan (04:45):
I know.
We've ruined it for ourselves.
Matt (04:47):
And no.
As we talked about in aprevious episode, we are going
to try to do one stellar sip forper episode.
However, I like to break therules a lot.
So we're going to do onestellar sip out of the four of
these and then one out of thecocktail.
Got it.
All (05:01):
Oh, that's how we're going to do.
Yeah, that's a great.
Matt (05:02):
I thought you were just going to stellar sip every
single one we just.
Rob (05:04):
I know and then we're like, and I was like, well, that
defeats the point.
Matt (05:08):
That's what happens halfway through the bourbon
episodes.
Siobhan (05:10):
Oh no.
Rob (05:11):
I'm also wondering what kind of alcohol it is.
Like if it's just is it justlike a malt liquor that they've
distilled and put into thisflavor.
Siobhan (05:20):
But it's only 20 proof.
Matt (05:22):
That's not really it's coming in a masing jar.
I'm not barking up that tree.
I don't know.
Siobhan (05:28):
We'll figure it out, Fred.
Rob (05:29):
If it's coming in with shine in it, it's like uh it's
it's like grain alcohol thatthey very, very, very heavily
dilute, maybe.
I don't know.
Matt (05:37):
Sugarlands.
Go ahead and comment onwhatever post you see on
Instagram or use the text thepodcast link and let us know,
please.
We must know.
It's very delicious.
Yeah, tell me.
Rob (05:46):
All right.
All right.
Let's go a palate cleanser ofpeanut butter.
Peanut butter.
Um because I like peanutbutter, I think.
Let's explore how to definethat a palate cleanser.
Because I think that it's goingto be less sweet than the
birthday cake, and I think theegg of waffle has to be last.
All right.
So this is just calledSugarland's Sippin' Cream Peanut
(06:06):
Butter.
This to me smells like a peanutbutter jar.
Yeah, if you just stick yourface.
I'm getting a Reese's cup outof the smell.
Siobhan (06:14):
Yeah.
Rob (06:14):
Yeah.
Siobhan (06:14):
Or like peanut butter cream.
Rob (06:16):
I mean, it smells like real peanuts.
Siobhan (06:18):
Sure.
Andy (06:19):
Here we go.
I like this better.
Delicious.
I don't.
I'm a big peanut butter fan.
I think it doesn't quite tastepeanut butter enough for me to
do that.
Siobhan (06:28):
It is, again, a bit thin.
Rob (06:29):
However, I would do this with like shamboard and make
like a peanut butter and jelly.
Andy (06:34):
There you go.
Oh, so yeah.
I'd be going for like some kindof chocolate liqueur with it.
Oh, for sure.
Liquid Reese's peanut buttercup.
unknown (06:41):
Ooh.
Rob (06:43):
Hold that thought for a while.
It is delightful.
I would also like to state thatwe are drinking these at room
temperature because we have justopened them.
Siobhan (06:50):
Yeah.
Rob (06:51):
They are supposed to be refrigerated after the fact, so
I wonder how much the tastewould change had we had them
cold.
Andy (06:56):
But uh I did try to chill the orange cream for a bit, but
the science side of that wouldsay that the chilling would mute
the taste, correct?
Rob (07:04):
I wonder if it would lessen the Kentucky hug so you would
like know even less that youwere having.
Siobhan (07:09):
That's true.
unknown (07:10):
Right.
Siobhan (07:10):
We'll find out in the cocktails.
Rob (07:11):
Oh, yeah, we'll find out.
Siobhan (07:16):
I enjoyed this though.
This was good.
Andy (07:17):
It was good.
That one is good.
You know what this is making methink?
Like, without even getting tothe egg or waffle.
Peanut butter jelly time?
unknown (07:24):
Oh.
Andy (07:25):
They need to do it just bypasses.
Um, yeah, just ignoring it.
With a baseball bat.
They need to do like um eggnog.
There you go.
Siobhan (07:35):
Yeah.
Andy (07:36):
Where yeah.
Siobhan (07:37):
Where yeah, eggnog, there you go.
Matt (07:39):
All right.
Shall we birthday cake next,guys?
Siobhan (07:41):
Yeah.
Matt (07:42):
We got some birthday cake here.
And Rob, you recognize so therewas a tag on this one, and I
had no idea who these guys are.
Rob (07:49):
Now I'm not sure if it says anything as to why they're on
here, but uh there's there was alittle kind of tag on the
bottle with uh Mike and MikeGolick.
I don't know if they sponsorthe birthday cake, if this is
their favorite sip and cream, oror if they have something to do
uh with this company.
Yeah.
Uh, but uh I recognize thesefaces.
Siobhan (08:10):
We should look on the jar when we're looking.
Matt (08:13):
We should do that.
Siobhan (08:13):
Yep.
Matt (08:14):
It's almost like we should have the jars in the room with
us.
Siobhan (08:16):
A little bit.
Rob (08:17):
Yeah.
We'll figure it out.
I'm gonna smell the birthdaycake.
He's giving me vanilla icingstraight out of a container.
Siobhan (08:23):
I get cookies and cream a little bit myself.
Matt (08:26):
This reminds me when you're a kid and your mom's like
lick the beaters from the makethe cake.
That's exactly what I got here.
Andy (08:31):
Or when you definitely did not open the can of icing in
the fridge and stick your fingerin it.
Rob (08:36):
I'm getting spot on.
Siobhan (08:37):
I got it.
Very vanilla.
Rob (08:38):
This is the first one that has maybe a hint of a aftertaste
for me that I'm not a huge fanof.
I think because it's so sweetthat when the sweetness runs
out, it is very sweet.
Avoid of other things on theback of it.
Siobhan (08:51):
I will say I get like the sprinkly whipped cream cake.
Rob (08:55):
I'm getting fun fetty.
Like all yeah, like a very funfetti.
Yeah.
100%.
Siobhan (08:59):
It's definitely giving all the layers.
It's not bad.
Rob (09:02):
It's just my least favorite so far.
So far.
Yeah, I agree.
That that's where I'm at.
Siobhan (09:06):
I will say, like, I have originally said now, since
we've this is the third one wehave, that they're kind of thin,
but I don't hate that because Ithink if it were thicker, I
would not enjoy it.
Matt (09:15):
Were you expecting more like a I'm sorry, I didn't mean
to interrupt you.
You're more of like a Bailey'stype thing.
Kind of.
Siobhan (09:21):
Yeah, kind of.
But I I don't hate this.
Like it's more of just like, Ithink that's what I was
expecting, and now it's like alot thinner than I thought, but
it's still good.
And the flavor is still spoton.
Rob (09:31):
Yeah.
So interesting question slashfact slash opinion.
I think if we chilled them,they would they would thicken up
quite a bit.
Siobhan (09:40):
I don't know.
Sure.
Rob (09:41):
That would be logical.
Because you think about it,like when you heat up milk, it
thins out.
It's a warm glass of milk.
It doesn't have that thickerconsistency.
I wonder if if we would begetting a different mouthfeel if
we chilled them down.
Siobhan (09:53):
Indeed.
Matt (09:53):
The next up is the one that inspired this episode.
This is the Ego Waffles brunchin a jar.
And uh, this is one that Robsent me on Instagram, and I
gotta step into theconfessional.
I was just down in Florida on abusiness trip, stayed with my
dad for a few days.
We went to a total wine becauseI had a tiny little jar of
this, and I I couldn't resist.
I tried it.
Cheater.
You know what?
Siobhan (10:14):
I bought orange cream moonshine, and I haven't drank
it yet because I was supposed tobe waiting for this.
Rob (10:18):
I am a grown-ass man, damn it.
Listen, I don't know if you arelike maple syrup and butter is
what it smells like.
Siobhan (10:26):
This is gonna be my nightmare.
Rob (10:28):
This one's for Anchemima.
You know what?
This is my least favorite.
Yeah?
Siobhan (10:32):
Yeah, this is not doing it for me.
I don't like this.
Matt (10:35):
It's got I can taste the alcohol on the back of this one
for sure.
Siobhan (10:37):
It's one of my least favorite flavor profiles ever.
So I feel like I'm very biasedin that.
Andy (10:43):
I love maple.
Siobhan (10:44):
It's got like a burnt sort of flavor to it.
Matt (10:48):
Right out the toas.
Siobhan (10:49):
Yeah.
Matt (10:50):
Yeah.
Perhaps not our our mostfavorite here, but I do I
actually like it.
I enjoy it.
Siobhan (10:56):
I mean, again, not offensive, just not my favorite.
Matt (10:59):
No, and I think it's also fair to say that there's not
anything truly awful on thetable right now.
Like these are all good.
Maybe, yeah.
Andy (11:06):
So we're splitting hair to bring back what I said in
season one.
I wouldn't choose sobriety overthis.
Right.
Yeah.
But I would reach for somethingelse.
Rob (11:14):
That's fair.
That's fair.
I think that this one may shinein the mixed cocktail.
I think it has a cocktail whereyou you thin out some of the
sweetness.
Siobhan (11:24):
I do, yeah.
I need it to balance.
Rob (11:26):
This one and the birthday cake were very sweet.
I like this more than thebirthday cake, personally.
I do too.
But it is it is very sweet.
So I I think if I may bepresumptuous in going first from
my rankings personally, I thinkI'm gonna say peanut butter was
my favorite.
Orange creamsicle, ego waffle,birthday cake.
Siobhan (11:48):
Okay.
Rob (11:49):
In the straight form.
So you had peanut butter uptop.
That's what I'm having.
I'm having the PB up top.
Siobhan (11:54):
I feel like starting from number one, orange
creamsicle, peanut butter,birthday cake, waffles.
Rob (12:01):
Okay.
Siobhan (12:01):
Because I really like that orange one.
Andy (12:04):
Yeah.
Order we did them.
That's the way I liked them.
Orange creamsicle wasdelicious.
Peanut butter was good, cakewas okay.
I'm actually surprised I didn'tlike the egg and waffle.
Yeah.
Matt (12:14):
I'm gonna take the total cop-out answer.
Peanut butter in first,everything else tied in second.
Siobhan (12:18):
Okay.
Oh, okay.
Meh.
Matt (12:20):
Would that put peanut butter up top?
Rob (12:22):
Would that be That's two peanut butters and peanut butter
in second place?
Yeah, yeah.
Yeah.
All right.
I think overall, cellar.
The peanut butter.
Stellar sip goes.
The official name boot.
Matt (12:33):
Can you read the official name of the peanut butter?
Rob (12:35):
It's officially called peanut butter.
Okay.
Peanut butter.
Sugarlands sip and cream.
A peanut butter is Stellar Sip.
Stellar sip.
Matt (12:48):
Sugarlands, I believe you're on to something here.
This is fantastic.
For the record, before we breakto make the cocktails, this is
very hard to get inPennsylvania.
You have to go over one of thevarious rivers or bridges on the
other side of the state to getit.
They do have a few flavors thatif you go on the PA Fine Wine
and Good Spears website and lookup Sugarlands, you will find
(13:09):
like five or six flavors, plusthey have some jarred moonshine.
You can special order it andhave it delivered to the store
of your choice.
Siobhan (13:15):
Nice.
Matt (13:16):
So if you want to try this and you're outside of
Pennsylvania, you'll have muchbetter luck finding it.
If you're inside ofPennsylvania, write to your
state rep.
Siobhan (13:22):
Fair enough.
Matt (13:23):
All right.
They're not busy.
Here we go.
We're gonna mix up somecocktails.
We'll be right back.
All right, we are back aftersome minor mixology here, and we
(13:44):
have two cocktails on thetable.
The first features the egowaffle breakfast in a jar.
This is a pretty much that'sand coffee liqueur.
And shout out to our friends atLebowski's Cool Lua.
We used your coffee liqueur.
I'm excited.
I haven't tried that yet, so Iget to try it in the cocktail.
What else coffee liqueur couldwe possibly use?
(14:07):
And then our second here isgoing to be a cherry pie
cocktail featuring the birthdaycake.
So let's take a let's see howthis I'm gonna go with the
coffee one first.
Rob (14:20):
Sure.
Let's do it.
Siobhan (14:22):
Oh, okay.
Rob (14:24):
Okay.
Siobhan (14:24):
Big fan.
Big fan.
It's so much better this way.
I mean, to be fair, it has ice.
Rob (14:31):
It just breaks it up a little bit, but but it being
cold is just also helping somuch.
Siobhan (14:37):
Yes.
It takes a lot of that burnaway.
Rob (14:39):
Lebowski's.
Matt (14:40):
You're gonna want to call Sugarlands, work something out
here.
We we got something good.
Sugarlands, call our friendsLebowski's.
Siobhan (14:47):
Yeah, it's lovely.
Matt (14:48):
Yeah.
Wow.
Siobhan (14:49):
And light.
Like alcohol-wise.
Andy (14:52):
Yeah.
Rob (14:52):
So this was the the egg or waffle.
And our ratio here was was twoto one.
Right.
Siobhan (14:59):
Two sipping cream to one Kool Lua.
Rob (15:02):
I would be curious to know what a one-to-one ratio would
be.
Siobhan (15:05):
Yeah.
Rob (15:06):
I'm curious.
If it's probably a bitter.
I encourage you to explorethat.
Siobhan (15:10):
Yeah.
Rob (15:11):
But you know what?
Siobhan (15:11):
Cool Lebowski's would love for you to explore that.
Rob (15:14):
Hold on one second, because online I had read, Matt, go
grab a salt grinder real quickbefore you finish this.
Siobhan (15:21):
Oh yeah, he did add a little bit of salt.
Rob (15:28):
Okay.
Just a teensy teensy littlebit.
I don't even want to go like awhole crank on this.
That's it.
Oh, he cranked it.
He likes his cream saltypeople.
No, cream in general.
Usually salty.
Siobhan (15:41):
How is it?
Rob (15:42):
I would do this.
Siobhan (15:43):
Oh.
Rob (15:44):
I would do this to your beverage.
Siobhan (15:48):
Feel assaulted.
That's a weird phrase.
Hey, so many things in onebefore you can do it.
Hey.
Rob (15:55):
I cannot remember the science behind it for real.
But what I do know is from aculinary perspective, salt is
often used as a few enhancerother flavors.
And that is what is happeninghere.
I am very pleased I did this.
Siobhan (16:15):
Mm-hmm.
Matt (16:16):
Uh-huh.
Oh, oh yeah.
I'm very pleased I did this.
That really I mean, that camealive.
Really?
I'll try the salty surprisehere.
Siobhan (16:26):
Yes.
But it's like salted caramel.
You're good.
Like a salted caramelsituation, because this is very
mapley.
This is very like and salt andwaffles and breakfast.
It's not too far off, so itmakes perfect sense.
Rob (16:38):
I definitely think it does something for me personally.
Siobhan (16:40):
Okay.
Matt (16:41):
It gives it a little.
Rob (16:45):
You do?
Siobhan (16:46):
Okay.
No.
Rob (16:47):
I I don't think it makes it worse.
I don't think it makes itworse.
Do you taste the salt?
If you don't taste the salt,you've not done it.
Siobhan (16:52):
I taste a little bit of it.
Yeah.
Matt (16:54):
Andy, do you normally do like black coffee?
Rob (16:56):
Yes.
Okay.
And I'm a man who doesn't drinkcoffee at all.
This is delightful.
Siobhan (17:00):
I like this.
Rob (17:01):
Yep.
Yeah, for the fact that the egoon its own was my least
favorite, this cocktail is very,very good.
Siobhan (17:08):
It's definitely redeemed it for us, I think.
Andy (17:10):
Is that just a uh a kudos to Big Lebowski?
Maybe.
I don't know.
Is it just because they'recoffee liqueurs that good?
Rob (17:18):
Or is it that these sipping creams are so much more
enhanced in cocktails than thanthey are nice.
Are they not meant to be hadjust straight?
I don't know.
So move on to the cherry pie.
Matt (17:31):
I'm so excited just by the look of this.
Yeah.
Siobhan (17:33):
Looks yummy.
unknown (17:35):
Oh my god.
Matt (17:36):
So this is our first one that's gonna have the high rock
vodka in it.
And for those of you that don'tknow, that would be Dale
Ornhart Jr.'s brand of vodka.
Although it did not fly acrossmy kitchen at 200 miles an hour,
which is a little depressing.
And we can try again.
I mean, but would it only goleft around my living room?
That's the question.
Andy (17:52):
If you drink if you drink it, if you place spin the bottle
with that, it only drinkes.
Siobhan (17:57):
All right.
What else?
Did we say what else is, isn'tit?
Yep, sorry.
Matt (18:03):
Tard cherry juice, the birthday cake, sipping cream.
Is there anything else in thereI'm forgetting?
There is a nice Luxardo cherry.
Thank you, Rob, just floatingaround the bottom of there.
Rob looks quizzical.
Siobhan (18:13):
I think we're all kind of quizzical.
Rob (18:15):
I don't I expect it to have so much more taste.
And it's just kind of, to me,I'm not getting a lot of the
tartness that I thought I wasgoing to get from that cherry
juice.
Matt (18:25):
A lot of tart.
Rob (18:25):
I'm just getting a very muted version of the birthday
cake.
Matt (18:29):
Of the original?
Yeah.
Not my favorite, especially notfollowing the last one.
I feel like this would bebetter if it had a straight up
sweet cherry juice in it orsomething like that.
Siobhan (18:40):
I feel like this would be good frozen.
Matt (18:42):
Put some salt in it.
Siobhan (18:46):
I feel like this would be good frozen.
Because I do feel like a littlebit of the flavor offness to me
is that it's just Well, thatit's warm.
Rob (18:54):
Yeah.
Why don't you do the silverice?
It's not warm.
Siobhan (18:56):
It's just that it's I would love frozen, like
literally frozen.
Rob (19:00):
I need to finish it so I can get to that amazing cherry
at the bottom.
Matt (19:06):
I'm getting I don't want to pick on sugarlands here.
But I'm not getting like totalcherry pie out of this one.
Could be.
So there was a cookies andcream alternative to this
cocktail.
I'm wondering how that onewould turn out.
Probably tastes like cookiesand cream.
Siobhan (19:20):
Oh, I might have gotten a redeeming pocket out of that
last sip.
Rob (19:23):
Maybe we just didn't taste it well.
Siobhan (19:25):
Matt.
Matt (19:26):
I shook the crap out of it.
Rob (19:27):
So towards the bottom, it's getting much better.
Siobhan (19:29):
Yeah.
I think it's because of thatLuxardo cherry, the syrup.
Yeah, there you go.
Matt (19:34):
Cherry syrup I'm getting in here.
Hmm.
I mean, when you eat theLuxardo, it is better that way.
And it turns into cherry pie.
I'm just going to take yourword for it.
I don't like that one at all.
We believe it's a good thing.
Oh, it's all good.
It's all good.
Siobhan (19:46):
Well, all right.
One for two.
Matt (19:48):
I think we're all going to agree that surprisingly, out of
the two of these, we're leaningtowards the uh waffles.
Oh, absolutely.
Oh, for sure that.
Siobhan (19:56):
If you put salt in this, that's what the
colonoscopy prep tastes like.
So get ready for that.
Hey.
When you're 45.
Rob (20:02):
It's important.
Everybody's screaming.
Siobhan (20:04):
It is.
Everybody does.
Preventive care.
She doesn't have to do that.
Preventive care.
Rob (20:07):
It has nothing to do with their sip and cream.
We enjoyed that by itself.
I do enjoy the breakfast.
We're just not a fan of thisparticular cocktail.
Yeah.
Makes me think that it's faircookies and cream buds and have
a finger.
No.
It's true.
No, no, no.
Siobhan (20:20):
All right, what's next?
Let's do it.
Rob (20:22):
Well, I think we gotta make the last two now.
We do.
Siobhan (20:36):
Woot.
We're back.
Matt (20:38):
So, Siobhan, I'll let you introduce the one that you oh
great.
Siobhan (20:41):
I made the recipe that is online from Sugarlands.
That is the boozy orangeJulius.
And so it is a blended drink.
It is in a blender.
Orange juice concentrate, milk,vanilla, some sugar, and the
orange cream sipping cream.
Rob (20:58):
It smells exactly like orange Julius.
This is crazy.
Siobhan (21:01):
And an orange slice.
So I'm the most excited aboutthis.
Matt (21:06):
I just took a picture of Siobhan like mid-sentence and
she actually paused.
Yep.
It was pretty amazing.
Wow.
Siobhan (21:16):
Big fan, big fan.
It's thick too, to be fair.
It's real thick.
I have one note.
We need like a straw.
Rob (21:24):
I have one note.
Whole milk was probably a poorchoice.
We probably needed like a 1%.
Siobhan (21:29):
I can pretty much guarantee you that Orange Julius
uses like whole milk though.
Oh yeah.
Rob (21:33):
Probably, yeah.
Absolutely.
Oh, this is really good.
Siobhan (21:35):
Yeah, it is.
I'd almost don't taste thealcohol, which I'm sort of
bummed about, but it's a fairamount.
So I think it was eight ouncesof sip and cream.
So a full cup.
Andy (21:45):
It's a lot real good.
I think I would like it alittle bit thinner.
Siobhan (21:48):
That's fair.
Which may have been a blendingthing and not like an acting.
Rob (21:53):
I don't know.
Siobhan (21:54):
I don't know.
It's good though.
Rob (21:55):
It is.
Yeah.
Siobhan (21:57):
So delicious.
This is my childhood withoutthe alcohol.
I was not drinking when I was akid.
But you know, I am Irish, so Nojudgment.
Matt (22:04):
When we were making this, we were talking about how like
every local mall had an OrangeJulius sedan in it.
I I don't I don't think thatwas just a local to Pennsylvania
thing.
Siobhan (22:12):
I well, we had them in Connecticut.
So tri-state area.
Rob (22:16):
I think you could have gone full sugar.
I was just thinking that.
Siobhan (22:19):
I don't know if it needs it though.
Andy (22:21):
I think that would put it over for me.
Because I think the vanilla isreally sweet for me.
I think if she'd have gone fullsugar, that we would develop
new cavities.
Siobhan (22:28):
Yeah, y'all.
To be fair, I doubledeverything in the recipe.
I doubled everything in therecipe except the sugar because
it's a whole third cup of sugarin the original recipe.
I don't know.
I'm a big fan.
I would, I'm gonna like I wantto make this at my house.
Yeah.
Andy (22:43):
Yeah.
Siobhan (22:44):
My mom would love this.
Big fan.
Andy (22:46):
Does your mom drink?
Shout out to Carol.
Siobhan (22:48):
Does my mom drink?
Andy (22:49):
Yeah.
Siobhan (22:50):
Yeah.
Andy (22:50):
Okay.
I mean, mine.
Siobhan (22:51):
She's gonna be like, rah, I'm not at that much.
I'm like, she would drink thisthough.
Andy (22:55):
She a listener.
Siobhan (22:57):
She will be now.
Now that she's mentioned.
Andy (23:00):
Do any of our parents listen?
I know.
Siobhan (23:02):
I mean, I well I hope she only starts to listen to
this episode right now.
And then I will not be swearingfor the rest of this episode.
Thank you.
Andy (23:11):
I had to explain to my parents what a vlog was.
And that's that's like 20 yearsnow.
Yeah.
That that started being too.
Matt (23:18):
Siobhan, I'll add a chapter marker to this episode
that says Siobhan's mom starthere.
Siobhan (23:23):
There you go.
I will only play it for her atthis point.
Rob (23:27):
This is this is fantastic.
I can't even talk.
Siobhan (23:30):
It's a print.
It's your peanut butter.
Rob (23:33):
All right.
I'm gonna set that down.
Siobhan (23:34):
All right.
Rob (23:35):
I don't wanna and I'm going in for the last one.
Siobhan (23:37):
Well, I'm gonna leave some in case this one's garbage.
I don't think it will be,though.
It smells so good.
Matt (23:42):
Smells so good, right?
Oh, good.
So the last one up here, wehave the peanut butter sip and
cream, and uh, this is a Reese'speanut butter cup.
Oh martini.
All these recipes are onSugarland's website.
So if you want them, just gothere and grab them.
Indeed.
Peanut butter cups are one ofmy favorite things on the
planet.
So here we go.
Siobhan (23:59):
Boozy.
Matt (24:00):
It is boozy.
It is boozy.
Siobhan (24:04):
Yeah.
I like it.
Tell me what's in it.
Rob (24:08):
Matt, go, no pressure, Ray.
It's vodka.
Yes, yes.
It's uh half and half.
Yeah.
It's the peanut butter sippingcream, correct?
And there's uh Reese's on therim.
Yes.
Matt (24:19):
And that's all I'm aware of.
Siobhan (24:21):
Okay.
Matt (24:21):
Yep.
And I realized that in typicalMatt fashion, I missed something
slightly.
There's supposed to bechocolate sauce on the inside.
I was gonna say chocolate.
That's okay.
Yeah, it's supposed to be alittle chocolate sauce on the
inside.
Siobhan (24:30):
I think I want more peanut butter out of this.
I don't know why.
That's the same thing I said.
Here's what I'm drinking.
Matt (24:35):
I had the peanut butter cup garnish.
Siobhan (24:38):
Don't eat a piece of it, eat the whole damn thing.
Andy (24:39):
Do you just no wrong way to eat a Reese's?
Matt (24:44):
I feel like I could have half the vodka in here and we
would have been okay.
unknown (24:49):
No!
Matt (24:50):
What happened?
I got all vodka on that.
Siobhan (24:57):
I literally almost just watched you vomit up a rhesus
scope.
That would have been reallybad.
Well quick, get the orange.
It'll save you.
Matt (25:06):
No.
Okay.
Siobhan (25:10):
What a damn journey this has been.
Matt (25:12):
Show the lands.
Shout out to all of you.
This is special.
Siobhan (25:15):
Honestly, don't have I would not have tried this if it
weren't for the fact that likethey sent this and like I like
it.
And I think I like it more thanI thought I would.
Matt (25:24):
Yeah, absolutely.
Rob (25:26):
Yeah, I I definitely came into today thinking, like, are
these just gonna be like noveltybeverages?
Like you're buying the name onthe bottle, but then once once
you taste it, you're gonna belike, oh, ooh, like not for me.
But uh legitimately I haven'thad something that I wouldn't
purchase and have at home to dodifferent things with.
Matt (25:48):
No.
I think um a lot of times yougo to the liquor store or beer
distributor or whatever, and youpick up something that is
flavored and you expect it to bethere and it's not quite there.
I don't think that's the casewith anything on the table.
You got the flavor that youexpected the flavor to be.
And the cocktails justamplified what those flavors
(26:10):
are.
So the recipes are obviouslyput together very, very well.
I want nothing more than to puton a pair of water wings and
dive back into that OrangeJulius.
Yes.
That's the win for me.
Siobhan (26:20):
It really is the win for me, too.
Rob (26:22):
Should I start again?
Siobhan (26:23):
Sure.
Rob (26:23):
Orange Julius favorite cocktail in second was actually
the ego cocktail.
And then the peanut butter, andthen the birthday cake.
Siobhan (26:34):
I feel like I am gonna cherry pie.
I'm gonna ditto that because Ithink I agree.
Because I do think that thewaffle was better than this
peanut butter, but only becausethe flavor was so strong, and
this feels very muted.
Like the peanut butter feels alittle muted.
But it's not bad.
Matt (26:54):
The crazy part is there's six ounces of the peanut butter
cream in that cocktail.
Siobhan (26:58):
Well, not in mine.
Rob (27:01):
And I feel like that's that's taking me too far away
from the peanut butter sip andcream with the vodka.
Andy (27:08):
I'm in the same order, but if Matt hadn't forgotten the
chocolate syrup, I bet you itwould have flipped it.
unknown (27:14):
Oh.
Andy (27:15):
I bet you're I bet you that would have put the peanut
butter as two.
I don't think it would havegone above the orange julius,
but that would be veryimpressive if it did.
Rob (27:24):
No, this Orange Julius clone is on fire.
That is clearly the stellar sipof the episode, I believe.
Siobhan (27:31):
Yeah.
Rob (27:32):
But I haven't gone yet.
Oh.
Oh we don't care.
We've outvoted you.
Siobhan (27:36):
Yeah.
We already know.
You just wanted to put waterwings on.
Andy (27:41):
I can't hear you with your mic turned down.
Oh, you wouldn't do that twoepisodes in a row.
Matt (27:48):
Fair enough.
One of those might have beenaccidental.
All right, so I'm definitelyputting the Orange Julius up top
as well.
I'm going second with Z Ego,and uh Peanut butter Cup's gonna
be in third with the cherry piebringing up number four.
Siobhan (28:01):
So uh pretty much everybody.
Matt (28:03):
I am fighting the urge.
I won't do it.
I'm fighting the urge to callan Audible and being like, we're
doing the cookies and creamreal quick.
But I don't know if I haveanother time.
Yeah.
We're gonna save that one foranother time.
Apparently, these are good inthe fridge for a couple months.
Rob (28:14):
Six months.
I would vote that we we doanother episode, uh, maybe uh
breakfast drinkables or somekind of drinkables episode with
these.
I think I think it's a funcenterpiece cocktail to put a
meal around.
Yeah.
Oh, I think so.
Matt (28:29):
Sugarlands distilling or the orange Julius cocktail and
the orange dream.
Rob (28:36):
Stellar said.
Our highest honor.
Siobhan (28:38):
Yeah.
So can you?
Rob (28:42):
You know, Matt, it's funny.
I I think sometimes you're justsaying things wrong because
sometimes you do.
It surely is called the orangedream.
I I thought you were saidorange cream wrong.
And I was like, I was like,that was really good.
He doesn't even believe in you.
What's saying the Kalua?
I thought he was just sayingKahlua weird, like the whole I
(29:04):
don't know.
Matt (29:04):
You ass.
I had such a internal panicattack.
I I literally, my brain justflipped out when you said that.
Siobhan (29:11):
I saw a whole face break.
Matt (29:13):
Because I was like, tell me I've been saying the name of
this distillery wrong the wholething.
No, no, no, no.
Rob (29:18):
You were totally right.
I just I'm the asshole here.
Matt (29:21):
My heart literally stopped for three counts.
It was out.
It was gone.
Rob (29:25):
Sorry, you can hit the other button for me and I'll
chug this orange Julius.
Siobhan (29:28):
Chug and the name.
Rob (29:31):
It's not really.
I hope you get brain freeze.
Horrible, horrible brainfreeze.
Let me just very quickly bringit back around and say that I
was both terrified and excitedfor this episode, not knowing
how things were gonna playthemselves out.
But all in all, Sugarlands hasgot a great thing going.
Highly recommend everybodygetting out there and trying
some of their sip and cream.
(29:51):
Absolutely.
Indeed.
Um I did not have a badexperience all night, other than
some of the poor choices thatwere made.
In our mixology.
Matt (30:02):
Probably true.
If you're in a state that isnot Pennsylvania, Sugarlands has
at least twenty differentflavors of the sipping cream and
at least as many of theirdifferent flavored moonshine.
I've had their butterscotchmoonshine as well, which is out
freaking standing.
I just orange sliced my face.
You orange sliced your face?
Rob (30:20):
Yeah, I was trying to get the little last drop of my
orange Julius and the orangejust slapped right on the chin.
Yeah, a danzel slap.
And on that note.
Matt (30:29):
Thank you all for listening.
Rob (30:31):
Bye.
Unfiltered Studios Announc (30:32):
This podcast is a production of
Unfiltered Studios.
If you would like to know moreabout joining Unfiltered
Studios, please visit ourwebsite at unfpod.com for more
information.
Matt (30:43):
Just a few points of clarification as we wrap up
today's episode.
First, Sugarland's distillingsipping cream is 40-proof,
meaning it's 20% alcohol, andthe alcohol it contains is
either rum or moonshine.
That said, the boozy quote fortoday's episode comes from
country artist Earl Dibbles Jr.,who said drinking rum before 10
a.m.
makes you a pirate, not analcoholic.
(31:03):
Would you like to suggestsomething for us to drink, give
us some feedback, or have yourbrand featured on Matt and
Friends Drink the Universe?
We would love to hear from allof our listeners.
Please check our episodedescriptions down below for
links to send us a text, supportthe podcast, and visit our
merch store.
To keep up with our latest newsor share your stellar sips with
us, please like and follow MattFriends DTU on Facebook,
(31:25):
Instagram, X, TikTok, Threads,Blue Sky, and Reddit.
For more information about thepodcast and links to all of our
episodes, please visit www.matand friendsdtu.com.
That's Matt and FriendsDTU.com.
Cheers, friends.
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