September 2, 2025 • 33 mins
Prepare to enter a tavern where fate determines what's in your glass! In this hilarious and chaotic episode, Chris, Josh, and Siobhan join Matt to play "Roll for Cocktail," a Dungeons & Dragons-inspired drinking game where dice decide every element of their drinks—from base spirits to garnishes.
The adventure begins with dramatic character introductions worthy of a fantasy campaign before explaining the rules of this perilous drinking quest. Armed with multi-sided dice and one precious re-roll each, our heroes face the prospect of everything from pleasant combinations to nightmare concoctions featuring Clamato juice or habanero peppers.
The true joy comes from the group's willingness to embrace chaos, their genuine reactions to each bizarre combination, and the surprising discovery that random ingredients occasionally create something genuinely good. Their discussions about what's missing from each drink—acidity, sweetness, balance—reveal the fundamental principles of good mixology even when working with the strangest ingredient combinations.
This episode represents just the first part of this dice-rolling series. Will you join us for the next round? Roll for initiative, grab your glass, and discover what unexpected combinations await when chance determines your cocktail fate!
Visit www.mattandfriendsdtu.com for links listen, support the podcast, and more!
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Cheers, and thanks for listening!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Matt (00:00):
10, 9, 8, 7, 6, 5, 4, 3, 2 , 1.
Intro Goblin (00:12):
We have liftoff.
Matt (00:17):
Welcome to Matt and Friends Drink the Universe.
Welcome back everyone to Mattand Friends Drink the Universe.
We have a new theme for youtoday.
If it goes well, it was Joshand I's idea.
If it goes poorly, it wasJosh's idea.
This is going to be.
Intro Goblin (00:37):
Greetings.
My friends Gather round yontavern table.
We have no menu here.
Nay, here, fate depends on aroll of the dice.
The combinations are endless.
Actually, there are 2,880,000possible combinations.
(00:59):
Will the odds be in your favor,or will your Jaeger and Clamato
juice be garnished withjalapeno?
This quest is not for the timidand weak.
Prepare yourselves, it's timeto roll for cocktail.
Chris (01:13):
Who knew Welser could voice act?
Siobhan (01:15):
That was actually impressive, shocking Right.
Chris (01:19):
Shocking revelation.
I enjoy that.
Matt (01:21):
If anybody who has voice acting connections hears that
and would like to hire me, I'dbe more than happy to do it.
Just for the record, I do.
I was literally sitting therewringing my hands when I did
that trying to get intocharacter, yeah.
Josh (01:32):
Method Method yes.
Intro Goblin (01:34):
Goblin.
Matt (01:34):
Matt.
So this is Roll for Cocktailand I have some great friends
drinking Universe with me today.
So I'm going to do something alittle different.
I'm going to do something alittle different.
We're going to introduce themDungeons Dragons style, since we
are rolling for dice today.
First, chris, say hello, hello,chris, the Rhythm Smith of
Silicon Forge, master ofThunderous Beats by night and
Banisher of Blue Screens by day.
His spells include the Ping ofSmiting, the Firewall Flams and
(02:02):
the Legendary Paradiddles ofProtection.
We have Siobhan Yellow, theScarlet Sbe of song and syntax,
wielder of the backspace ofbenevolence.
For plus five, clarity Editschaos into coherence.
Why charming foes?
With her siren's voice, herbardic power, the ballad of
banished typos.
Siobhan (02:17):
Hell yeah.
Matt (02:17):
And we have Josh, the libation conqueror and culinary
champion of the Midnight Brigade, brews enchanted elixirs that
sway even the surliest trolls,crafts feasts fit for kings and
leads eagles' war, cries thatecho through the mead halls.
Go birds, there you go.
Siobhan (02:33):
Amazing.
Matt (02:33):
And I'm your host, matt Level 99 Booze Podcast host and
libation lore keeper.
I'm wielder of the CelestialMicrophone, brewer of
galaxy-spanning trivia,architect of legendary cocktail
quests and destroyer of ah andums.
Oh love it like that last adyeah yeah I had fun today, so we
are rolling for cocktail, andthe way this is going to work is
(02:54):
we have some multi-sided dicewith us here, as if there's like
no sided dice, but we have morethan six, one More than six,
some of them six, some of themmore than six.
That would be a flat piece ofpaper.
Why do I keep getting snakeeyes?
Josh (03:11):
No, that's a coin and that's a two-sided item.
Damn it.
Siobhan (03:16):
Damn, they already make one of those.
Matt (03:18):
Going well already.
So the way this is going towork.
We have different categories.
So, for example, we have thestyle of your drink.
We're going to roll with a D6.
So that can be different thingsRocks, glass, frozen martini,
frozen drink, things like that.
We have the base spirit we'regoing to roll a D10 for.
So in there we have things likegin, scotch mezcal, bourbon,
(03:38):
vodka or your choice.
Then we have mixer and we'regoing to roll twice Mixer with a
D20.
We have lovely things in here,like Clamato and, if you don't
know, that's clam juice andtomato juice together.
Josh (03:51):
Yeah, everyone's excited for that one.
Matt (03:52):
Dreading Pickle juice, and then some more savory options
pineapple, cranberry, club soda,ginger, ale, things that you
would actually want to drinkAgain.
We're going to roll that onetwice.
Then we have the power upmodifier.
We're going to roll with theD12.
So the first option on there isMalort.
God help us all Skip and rollagain.
We have Jägermeister, Absinthe,Mellon Schnapps, Blue Coruscant
(04:14):
, Triple Sec, Coffee LiqueurSome good stuff there.
And then our garnishes.
We have things like habaneroand we have a habanero pepper
just sitting waiting to kill meon my kitchen counter.
Beef jerky, different types ofrims, salt, sugar, mint, olive,
cucumber, things like that.
I realize the opening math isprobably wrong.
I think we have more, Less.
Chris (04:36):
We have less than two million combinations.
Yeah, because you included thechoice as an additional.
Ah, there you go, so they'renot.
Technically, if you're choosing, you're choosing from a lesser
list.
Siobhan (04:48):
Maybe Math, which we have said that one of the
choices could be something noton this list.
For the base spirit yeah, ifyou get choice for base spirit.
Josh (04:55):
It could be anything from Matt's bar behind you which
isn't already on the list.
Siobhan (04:59):
So I mean that even really opens it up to more yeah
yeah, if you want to go that way, maybe we are correct with that
two million.
Matt (05:04):
There are some tasty options back there.
Josh (05:06):
And I will say, when Matt and I put this list together, we
tried to put the items that wethought would be less favorable
in the lower rolls and the itemsthat would be more favorable in
the higher rolls.
That's not to say you couldroll really high all the way and
still have a gross cocktail.
But we shall see, we'll findout If you roll everything and
somehow get habanero at the endyou can go sideways in a hurry.
Matt (05:29):
For the record, on my 21st birthday I had a prairie fire.
You know what that is?
It's Tabasco tequila with ahabanero at the bottom.
It's the only shot that hasever made me vomit
instantaneously, so trying toavoid that, today.
Josh (05:45):
I've never had it with a habanero, but I think I mean I
like tequila and I like spicystuff.
So a prairie shot, prairie firewith just tequila and tabasco,
I think is awesome.
Yeah, same yeah you don't liketequila, do you no?
But like the tabasco, yeah cutsit like I'm into it, yeah, it's
something completely different.
Matt (05:58):
So, josh, since we were hosed on my porch when we came
up with this idea together,you're rolling first buddy buddy
, all right, so we're going toroll All four of us are going to
roll our cocktails.
Josh (06:08):
Then we're going to make them and we're all going to try
all the cocktails, right, andthen kind of rank them and give
them a score and a funny namemaybe, and not die.
Matt (06:18):
And just for the record, we are all starting with a cup
of summer shandy here Thank youLeinen Kugels, Absolutely
delicious.
Josh (06:24):
You didn't mention this, but everyone has a ability, if
you will, to re-roll one time.
So you'll have to use it whenyou roll that.
So we're going to go in order,we're going to go style first.
Then what did you say?
Base, spirit, power up,modifier, mixers, garnish, and
if you roll something you reallydon't want in your cocktail,
you can use, you can burn yourone re-roll, uh, and you have to
(06:47):
take what the re-roll is aslong as it's something new, and
then you don't have one to usefor the rest of the cocktail.
So hold it or use it, rightaway you wise up to you.
Matt (06:55):
I'm going to do something brave.
Oh boy, I hereby oh, will notbe using my re-roll ability.
Chris (07:03):
You are a dummy dumbhead.
Can we use it for?
Siobhan (07:07):
him.
Can I have yours please?
Josh (07:10):
No, listen, I think.
Siobhan (07:11):
I hope you roll double Clamato I applaud your bravery.
Josh (07:15):
I mean, double Clamato would be better than Clamato in
some of the other things.
Siobhan (07:18):
Yeah, I hope.
Yeah, that's fair.
Josh (07:21):
All right, so I am rolling .
What first, matt here?
Matt (07:23):
Yeah, that's fair All right, so I am rolling.
What first, Matt, here?
Yeah, let's start with yourstyle.
Josh (07:25):
A D6 for the style of the cocktail here we go Two.
Matt (07:30):
You are having neat in a rocks glass.
Josh (07:33):
So we decided we'll chill that and then pour it in a rocks
glass.
Matt (07:35):
Yeah, we'll still chill it .
Josh (07:36):
So that will be a mixed cocktail in a rocks glass.
Next up will be your basespirit.
What am I rolling for that?
Matt (07:42):
That's a D10, buddy, a D10 for my base spirit.
Josh (07:45):
Here we go.
Nine, that would be vodka.
Alright, easy peasy.
Matt (07:51):
This is going way too well for you.
Josh (07:54):
I'm fine with it.
Siobhan (07:56):
This is only the first two things.
Josh (07:58):
We're all in this together , so we're all tasting these.
Matt (08:02):
Mixer, next a D20.
Twice.
Chris, can you make sure thatdice is not weighted?
I want you to just pick it upthere.
Josh (08:08):
Right, these are my son's dice and I promise they're not
weighted.
All right, I got two D20s.
I'm going to roll them right atthe same time here, oh man.
Here we go.
I got an 18 and a 16.
That has to Water and club soda.
Matt (08:21):
Oh yeah, All right.
Siobhan (08:22):
No, it's club soda and ginger ale.
Matt (08:24):
Oh, what'd you say An?
Siobhan (08:25):
18 and a 16.
Matt (08:26):
I apologize.
Totally fine, this is the mostmundane cocktail ever so far.
Josh (08:30):
I want this now.
Yeah, all right.
What if?
Intro Goblin (08:32):
we all end up with like really chill things,
that'd be, great.
We need to do like a wild magicroll of some kind.
Matt (08:39):
Here's your power-up modifier of a D12.
A D12.
Come on, Malort.
Power-up modifier here we go.
Josh (08:45):
You want to drink Malort?
Siobhan (08:46):
No, you have to drink it too, oh crap.
Josh (08:50):
That is an eight.
Sweet vermouth.
Sweet vermouth.
Kind of weird with vodka, butso far not the worst.
Matt (08:56):
Took a slight turn there, and then we're looking at a
garnish here.
D10 for garnish.
Josh (09:00):
D10 for garnish.
We're going to garnish thiscocktail with.
Matt (09:04):
Uh-oh Beef jerky.
Siobhan (09:06):
Beef jerky here it goes , all right.
Well, here it is, there you go.
Now it got weird.
Josh (09:11):
Here we are.
I mean, I'm going to just goahead and say I think this is
going to be one of our betterconcoctions of the day, because
nothing is really awful there.
Matt (09:20):
You can re-roll that garnish if you want.
Josh (09:21):
You don't need to re-roll anything, no, no, beef jerky is
good garnish.
I love beef jerky.
Chris (09:27):
I typed out sweet vermouth, and I can't help but
think sweet vermouth every time.
Josh (09:32):
Yeah, that is what it looks like.
That's how Matt would havepronounced it if we didn't tell
him.
Matt (09:36):
That's very right, that's one of the liquors I can
pronounce, so thank you.
Who's up pronounce?
Josh (09:41):
so thank, you, we didn't put.
Cointreau in the list.
Cointreau, I'm not even goingto try.
Sorry, couldn't help myself.
That's wonderful.
Matt (09:50):
You two, one, two, three, shoot for who goes next.
Siobhan (09:54):
Go Chris.
That was the solution.
Rock paper, scissors, you go.
Matt (09:59):
You're rolling a D6 for style here, there we go.
Siobhan (10:02):
You're going to roll a one for sure, yachty Style.
Josh (10:05):
Three On the rocks On the rocks, okay, easy, pretty
straightforward Base spirit D10.
Chris (10:13):
D10 for base spirit nine, nine vodka, again, vodka again
hit double vodkas.
We're hitting the tito's hardall right mixer.
Josh (10:28):
Next yep a d12 mixer no mixers.
Matt (10:31):
Dueling 20s.
Josh (10:32):
Dueling 20s oh, oh oh, I thought we did the no, we're
going down no, we did.
Siobhan (10:36):
Yeah, but he went mixer next I.
Matt (10:37):
Mixer and then Power Up Okay.
Josh (10:40):
Is that a 20?
No, one of them is a 12.
Siobhan (10:47):
The biggest one 1915.
Tonic and Lemon Lime Soda.
Josh (10:51):
Wow, this is very similar to my drink.
Matt (10:55):
I feel like, siobhan, you and I are going to get screwed.
Josh (10:57):
Now it's a D12 for the Power Up.
Chris (11:02):
It's cock Roll it again.
Josh (11:03):
Now it's a D12 for the power up.
Siobhan (11:04):
It's cocked.
Is that a crook Roll it again.
Chris (11:06):
Four, uh-oh Absinthe.
Oh hell yeah, okay, all right,I'm in.
Josh (11:10):
Yeah, listen, these are going to be great.
Siobhan (11:13):
I don't know if it works and your garnish Ten for
garnish.
Matt (11:15):
Garnish Four.
Uh-oh, I'm re-rolling that All10 for garnish.
Chris (11:17):
Yes, g-g-g-garnish Four, uh-oh, is that?
Matt (11:21):
another, the yin rim.
Chris (11:22):
Okay, I'm re-rolling that .
Josh (11:23):
All right, these are all in.
All right.
Could get the habanero Nope?
Chris (11:27):
Oh, that's sugar, sugar rim, sugar rim, hell, yeah, all
right.
Josh (11:34):
We're going with it because I have to God.
Siobhan (11:36):
I'm so sorry I only get so many Jesus points, I know it
.
Josh (11:40):
So far we're rolling really easy cocktails here.
Siobhan (11:42):
Okay, the six.
Intro Goblin (11:44):
Yep Style, hit it.
Siobhan (11:46):
Five that is frozen.
Josh (11:47):
Oh we got our first frozen drink.
Siobhan (11:49):
That's cool actually.
Matt (11:50):
All right.
Intro Goblin (11:51):
Getting margarita style.
Josh (11:53):
Base spirit.
Base spirit is that's a 10.
That's dealer's choice.
Siobhan (11:58):
Ooh, that's a 10.
That's dealer's choice.
Oh well, you know what?
Because we've been so safe, Igot to go with mezcal.
Intro Goblin (12:03):
Oh, all right, Frozen mezcal, so just listen,
you're welcome.
Siobhan (12:07):
I think that's going to be good All right.
Matt (12:09):
Now to D20s for mixers.
Josh (12:13):
Scared, I don't know Color Choosing the right color dice
is good, or?
Intro Goblin (12:18):
not, oh, oh, we got natural one okay and what
ginger ale oh god, what do I do?
Josh (12:23):
we roll it of course jesus you guys don't want frozen
clamato.
Siobhan (12:30):
What do you?
Mean all right, so we hadginger, ale right, that was the
other, so I'm gonna roll thathorrible clamato, re-roll it a
four or pickle juice.
Intro Goblin (12:40):
Okay, okay, all right, all right he someone had
to bring the chaos.
Siobhan (12:42):
Pickle juice Okay, that's good, all right.
Josh (12:42):
Someone had to bring the chaos Probably better than
Clamato in this scenario.
And I don't mind pickle backs,I do not mind a pickle juice, it
will be frozen.
Intro Goblin (12:51):
That's not the worst.
12.
Next 12 for the modifier GoodGod 8.
Sweet vermouth.
Everybody loves that Sweetvermouth Lame Okay.
Matt (13:02):
And now garnish D-twin.
Josh (13:04):
This could get ugly here, d-twin, are we putting the
garnish in the blender?
Chris (13:10):
No, I mean garnish, always goes on top right, All
right.
Siobhan (13:12):
This is the garnish.
Yes.
Chris (13:14):
Yeah.
Siobhan (13:16):
There we go, there's your habanero.
Chris (13:19):
Heck yes, heck yeah.
Siobhan (13:20):
All right, can we recap ?
Chris (13:23):
what that is, please.
This is going to be a frozenmezcal and ginger ale pickle
juice, sweet vermouth with ahabanero garnish.
Josh (13:32):
Yes, we have to do something.
We'll figure it out out there.
We're going to have to muddlethe habanero in, or something.
Matt (13:39):
Can I name that one?
Not yet.
Chris (13:42):
Wait for the oh man.
We've got to drink them andthen react.
Siobhan (13:48):
Someone had to make this episode a good time.
Chris (13:50):
Thank you.
Siobhan (13:51):
Otherwise we're just drinking vodka, sodas, like
basic bitches all day.
Josh (13:55):
Okay, All right, Matt.
Siobhan (13:58):
Now Matt already said he's not going to re-roll
anything so, and you're alreadygetting a hob narrow time, all
right one six for the style oneit's as a shot it's as a shot.
Matt (14:11):
I love it already okay oh, two is uh the base spirit
where's the 10?
.
D10 here Alright.
Intro Goblin (14:21):
What.
Siobhan (14:21):
That's your gin.
It's a gin shot.
Wait, is that a 1?
Chris (14:26):
or a 7?
Josh (14:27):
No, you're right, Chris.
Sorry, that's a 7.
Chris (14:28):
So what is it?
Matt (14:29):
Oh, a rum, Rum, alright a rum shot, so that's a 7.
Siobhan (14:36):
It's a rum Mixers A 16 and a 4.
Pickle juice and club soda.
Josh (14:41):
Oh, that's very close to what you rolled.
All right, pickle juice andclub soda with rum.
Siobhan (14:45):
I love this.
Matt (14:46):
All right, and the modifier is the 12.
Where's the 12?
Is it that?
Josh (14:50):
one.
It's a small version no, asmall version of the D20 here.
Matt (14:54):
Nice, okay, five Dry vermouth Five Drive vermouth.
Josh (14:58):
All right, we're very vermouth heavy here.
Matt (15:00):
That would be the one I'd want to re-roll, if I could,
that's too bad.
And where's that 10?
And that is a.
Is that a four?
Four, the tahini rim.
Josh (15:11):
Tahini rim on the shot.
You tried to avoid it.
Oh well, Gin shot.
Chris (15:16):
I'm sorry it's not gin anymore.
Be quiet it.
I'm sorry it's not gin anymore.
Be light.
Siobhan (15:18):
It's rum Go.
Chris (15:20):
It is a shot of rum, pickle club, dry vermouth and
tajin, all right.
Siobhan (15:27):
Yikes, Well, hey, no Clamato for us at least.
Yet.
Josh (15:32):
No Clamato for us.
Oh God, all right, what'sClamato for you?
Matt (15:36):
I'm sorry, I don't know, should we go make some cocktails
?
Let Should we go make somecocktails.
Josh (15:39):
Let's go make some cocktails We'll reconvene for
the tasting portion BRB.
Yep, all righty, here we goOkay.
Matt (15:54):
So we have my pickle rum, vermouth tahini-rimmed nightmare
going on here.
Josh (16:01):
It smells like a thing, all right.
So we used two parts of whiterum, one part pickle juice, one
part dry vermouth, shook thatall together and then we used
pickle juice and tahini for therim and then we topped it with
club soda.
So it's only about a two thirdof a shot, but it's going to be
interesting.
Matt (16:17):
Smell this and tell me it doesn't smell like a McDonald's
cheeseburger when everything'son it it kind of does Okay, I
see where you're going with thatyeah.
Josh (16:25):
Who doesn't like a McDonald's cheeseburger?
Matt (16:27):
Not with mustard and freaking onions and all that
other stuff on it All right,let's kick this off, cheers.
Siobhan (16:32):
Cheers Everyone's sad Turn it back.
Josh (16:35):
Make sure you get some of that tah.
Siobhan (16:40):
I do not hate that.
Josh (16:41):
No, it's very neutral.
Siobhan (16:42):
It could be very worse.
It could be worse.
I feel like all I get is pickle, pickle.
Chris (16:47):
Yeah, pickle and tea.
Josh (16:48):
I get a little of the vermouth-y notes in the back but
that's what I tasted.
Chris (16:53):
I honestly don't know that flavor profile enough to be
able to pick it out with otherstuff.
Josh (16:58):
If I had it by itself maybe Like herbaceousness and
stuff like that.
Matt (17:00):
It comes back around, though with the aftertaste it's
not.
I mean it could be worse.
Josh (17:05):
Listen, I've done worse shots than that, oh yeah.
Siobhan (17:08):
Oh yes, a hundred percent.
I like that.
Chris (17:12):
Did we make Matt?
Siobhan (17:13):
a pickle.
Matt (17:15):
I'll give it a five.
I'll give it a five.
Chris (17:22):
Oh out of ten are we doing it out of ten?
Five out of five, matt?
I would not like run to abartender and say make me that,
but if somebody walked up thisgreat recipe for you yeah,
somebody was like drink this, Iwould okay so you mean exactly
what we just did is what theonly way that you would do
exactly got it?
We got a five from matt siobhan.
What do you think?
Siobhan (17:37):
um, I'm not go nna lie, I we do have a frozen pickle
juice situation coming up, but Imight.
I might even be like a seven.
I do not hate this.
Josh (17:45):
Like a six, yeah, I think I'm in that six and a half range
, um, I mean, if I'm ranking itagainst every cocktail I've ever
had it might be lower, but ifI'm ranking it in the in the
context of what we're doing yes,that's how it's not that bad.
That's why I'll bump it up to aseven because there was nothing
I hated about it.
It didn't make me say, oh, Iwould never have this.
If somebody handed me this likehere's a free shot at the bar
(18:06):
and I drank it, I'd be like, ohall right, cool, thanks.
Siobhan (18:07):
Yeah.
Josh (18:08):
Yeah, yeah, so I'll give it a seven.
Matt (18:10):
All right.
Siobhan (18:15):
Next up.
Let's take a break from thepickle right, Because we don't
want to do pickle pickles, do we?
I think we should do.
Chris (18:21):
We can do mine then.
Yeah, the vodka absinthe, oneof the easy peasies, oh an
absinthe palate cleanser.
Josh (18:25):
All right, let's do it.
All right, cool, here we go,let's go.
Matt (18:40):
Well, we have moved on to Chris's sugar-rimmed absinthe
thing.
Siobhan (18:45):
Also nightmare?
Well, maybe not, no way this isgoing to be so good.
Chris (18:48):
Yeah, we got a three-quarter ounce vodka and a
half ounce of absinthe, with anice little sugar rim and a
splash of lemon-lime soda and asplash of tonic, yeah, over ice.
Josh (19:03):
This is going to be so refreshing.
Matt (19:04):
I got to tell you this side of the table is not sharing
your optimism about this one.
Josh (19:08):
I feel neutral.
Everything today is going to begreat.
I have strongly mixed feelingsJust like this drink.
Chris (19:14):
Green Fairy it up.
Josh (19:16):
It's awesome.
Okay, would drink that, yep.
Intro Goblin (19:20):
Oh there's something there.
Do not need the sugar.
Chris (19:22):
I think the absinthe could have been a little less
and maybe more of the lemon-lime, but I love it.
Josh (19:27):
If you're an absinthe drinker, this is great.
I like absinthe.
I like the flavor.
Matt (19:31):
The sugar is making it for me.
Actually, you know what I wantto choose your dress.
Siobhan (19:35):
It does.
We'll take a picture.
I would like for the sugar tohave something more to it, Like
if I could put like rememberwhen we were in Vermont that
time and I had a margarita andit had plum sugar on it.
Matt (19:48):
Would love that.
Yeah, yeah, I would.
10 out of 10.
It's good.
Intro Goblin (19:51):
Yeah, yeah.
Chris (19:53):
I'm going 10.
10 out of 10.
Josh (19:54):
Wow, I'm going 10.
Intro Goblin (19:55):
Matt, I'm going nine, because nothing's ever
perfect.
Nine and a.
Matt (19:59):
I would drink this I think .
Siobhan (20:01):
I'll do an eight.
Josh (20:02):
This could be a thing At a bar.
Would drink it.
Chris (20:04):
See, wait.
So do you like?
Have you had a Sazerac before?
Matt (20:10):
If I have.
It's been a while In my world.
Chris (20:11):
A Sazerac should be heavier on the absinthe.
A lot of people do the wash ofa glass or spritz in the glass
and I like to leave that inthere.
Siobhan (20:19):
Yeah, I'll leave that little bit of absinthe at the
bottom, but it's not a halfounce, can I just say, but still
.
Chris (20:26):
Yeah, probably not.
Josh (20:27):
Well, listen, we're not all perfect, okay.
Siobhan (20:30):
No, apparently.
Matt (20:31):
Matt thinks this drink is perfect.
I feel like this is wellbalanced between the licorice
and the sugar.
Chris (20:37):
Did you ever have one at the Hamilton in Allentown?
Uh, sazerac there, because theywere very absinthe heavy over
there.
Josh (20:44):
So here's the other thing.
I don't know that going lighteror heavier on the absinthe
would have made much differencehere, because it's a vodka
cocktail, so vodka doesn't tastelike anything to begin with.
Chris (20:52):
That's why I was saying you add more lemon-lime to it.
Josh (20:56):
Sure, but if you go with lemon-lime, then when do you
taste?
Chris (21:11):
No, I think for sure.
I'm glad we can taste theabsinthe.
Oh, are we gonna try and namethese?
Oh, he's, he's still on thisone.
I am shockingly in on this one.
He's trying to meet the greenfairy.
I mean, to be fair, the lasttwo, the next two are the worst
of the garnishes.
So I think that's a fair whatwas the garnish on mine?
Josh (21:22):
mine, I don't even remember.
You got the beef jerky, oh yeah, and mine's the habanero.
Chris (21:26):
It's the habanero.
Siobhan (21:27):
So, yikes.
Well, are we naming these?
We haven't named them yet.
Yeah, but later.
Later, let's go through it all,all right.
Josh (21:37):
We'll name them at the end and then we'll be nice and I
are creative, yeah.
Siobhan (21:41):
Clearly.
Matt (21:54):
So there's beef jerky floating in the glass I'm
holding.
I'm so excited.
Josh (21:59):
Yeah, there is Josh.
Matt (22:00):
you want to explain why I'm holding beef jerky?
Siobhan (22:03):
in some sort of liquid?
Why does he have beef in hishand All?
Josh (22:06):
right.
So well, he usually does, butthis is a different day for it
today.
Matt (22:11):
We've talked about how I'm a drummer before.
One of my favorite drum licksis shake hands with beef.
So continue, there you go.
Siobhan (22:18):
Maybe that's the name.
Josh (22:19):
So in this glass we have shaken one part vodka, half part
sweet vermouth, strained thatinto the rocks glass and then
topped it with club soda andginger ale, and then the garnish
that I rolled was beef jerky.
So there's a nice big slice ofjack beef jerky.
I probably have the smallestfloating around in there um,
yeah, but yours is all the waysubmerged, so you're gonna have
(22:40):
to go fishing for that I will,that's fine so the rule is we're
all gonna taste this and yougot to take a bite of beef jerky
.
Uh, after you, you sip yourcocktail.
Matt's already most of hisjerky.
I'm thinking the cocktail isgoing to be pretty mundane
company.
Yeah, the nose of it will bethe worst all right, here we go,
cheers meats clean, clearscheers, cheers sure oh, it's
(23:02):
definitely sweet Sure, yeah, Igot to remove, hmm, all right.
Matt (23:06):
So when I did it I was chipmunking some beef jerky,
chipmunking, all right, like itwas in the pouch of the cheek.
Siobhan (23:14):
Was that a good experience?
Matt (23:16):
It was actually because as soon as I drank I chewed the
beef jerky and all the flavors,just very nicely.
Josh (23:25):
It's just very nicely, it's very smooth, yeah, yeah, I
mean it doesn't do much for me.
It's not offensive, but like Idon't know ginger ale and like
bitter stuff.
It's a thing I used to in therestaurant industry.
If your stomach was botheringyou, you would put some bitters
in ginger ale, and so that'skind of what this is giving me
vibes of.
It doesn't really taste likemuch and the beef jerkyky just
kind of doesn't really fit.
Siobhan (23:42):
But it's not offensive, to be fair, of all the things
that could have had beef jerkywith them, of the other drinks
that we have, this is probablythe least of an issue.
Matt is still chowing on thisbeef jerky next to me.
Matt (23:54):
Yeah, I mean, this is taking some serious effort here.
Siobhan (23:56):
There's no way.
I'm giving this more than athree.
Chris (24:00):
I do not like this I'm not like disgusted, but I don't
like it it's sweet, I don't lovethat I'm giving this.
I'm giving this like a fouryeah, I'll give it a five, a
generous four I think a fivebecause generous.
Josh (24:12):
I have no problem drinking it, yeah, but there's nothing
to it.
But there isn't much to it.
Matt (24:16):
I'm going for it's boring that vermouth is just too much
for me.
Josh (24:19):
Yeah, you know what won't be boring a frozen cocktail with
habanero yeah, I, I thinkthat'll be pretty exciting.
Strap your hot pepper pants on.
Matt (24:26):
Dear listeners, in case you don't remember me saying it
19 times on this podcast I don'tlike things that are very spicy
.
Siobhan (24:34):
He also said he didn't like pickle juice right before.
That's true.
Chris (24:38):
No, no, this is different .
All right, chris, if we don'tget tears out of Matt, I'm going
to be very sad.
Siobhan (24:43):
Okay, well, that's fair we might get.
Josh (24:47):
We might all get some tears.
Intro Goblin (24:49):
I'm making the drinks, so I'll make sure we do
Throw a couple extra seeds in.
Matt (24:52):
Matt's See Chris was there for the spicy pizza incident of
1998, so it wasn't spicy at all.
Chris (24:56):
Yeah, it was very spicy.
I think he had one red pepperflake.
Josh (24:58):
I'm telling you, I sat in this room when we did our little
lunchbox thing and they actedlike they had the spiciest food
in the whole world.
When we had what, was it?
Just a cocktail that was rimmedwith some tajin or something.
It wasn't Rob.
Matt (25:12):
That was like losing his mind and I was like what are you
guys?
Josh (25:15):
talking about.
Matt (25:16):
Why am I still drinking this?
Chris (25:17):
Rob was just offended by how smoky it was, and then
Matt's like it's so spicy.
Josh (25:22):
Yeah, what are you talking about?
Yeah, I don't know.
Well, get ready.
Chris (25:25):
Yeah, to be fair, I did not like that cocktail either,
but I wasn't crying about it.
Josh (25:30):
That's because he didn't like that tequila in it, right.
Siobhan (25:33):
We'll get ready for some mezcal pickle juice and
habanero.
Matt (25:48):
Okay, I am holding what looks like applesauce and smells
like pepper.
Looks like applesauce.
Siobhan (25:54):
This guy makes frozen drinks all the time I know and
he's like oh, this looks likeapplesauce.
I mean, it's not the color youthought.
That's what I think.
Chris (26:00):
Look, my goal for this drink is for Matt to cry.
Siobhan (26:04):
I think it might happen .
Josh (26:05):
That's my only goal in life right now, Siobhan.
This is yours.
Siobhan (26:07):
It is mine, do you want ?
Josh (26:08):
to tell us what we put in it.
Siobhan (26:08):
Sure, chris, can you.
It was one part, mezcal, Iremember that, and then I think
we did a half a part or noquarter part sweet vermouth.
Chris (26:20):
Yes and then 42 habaneros just for.
Siobhan (26:22):
Matt.
No, it's like what half of onewe?
Josh (26:24):
blended in half of a habanero.
No seeds, no ribs or anythingin there.
You're welcome, it's justblended in here.
It's probably going to be thebest drink we had all night.
Siobhan (26:34):
I mean I'm assuming it will be better than the last one
so we will see.
Chris (26:37):
Cheers, everybody, cheers .
Siobhan (26:48):
I'll see you on the other side of the the toilet.
Josh (26:49):
Oh, it's not bad, it's not bad at all.
Oh, the smoke from the mezcal.
So good, you know what it needsit needs something sweet lime,
it does something.
Siobhan (26:53):
Yeah, a little bit of acid, a little bit of lime, um,
something sweet would be likesimple syrup and it would just
be yeah, all we need.
Matt (27:00):
Yeah simple syrup flavor flavor be nice the habanero
makes it a little burny on thelips, but it's not.
Josh (27:06):
It's not overpowering bad yeah, well, you miss a frozen
drink, and then there's a littleheat.
I want like a guava.
Siobhan (27:14):
I want, like okay, a tropical tropical yeah right,
but not a lot, because guava isvery sweet, but I'm not gonna
score it high because there'snot.
Josh (27:22):
I don't get enough with like there's not enough acid and
there's not enough flavor, soit doesn't like for sure it
needs acid, for sure it needssweetness.
I said flavor, but I meantsweetness.
Like we want to balance theflavors of bitter, sweet,
alcohol and acid, things likethat, and there's just not a ton
here.
So I don't love it, I don'thate it.
Siobhan (27:45):
I can't taste the pickle which is yeah surprising.
No flavor I would probably yeah, and I it's very little ginger,
you know I think this shouldhave been a shot instead of a
frozen drink yeah, and then Ithink we would have gotten the
flavors a little more becausethe ice, just I think like
dilutes it, diluted it way toomuch, yeah, yeah, I'll give it a
five.
Matt (28:01):
I like this one point better than the beef jerky drink
.
Chris (28:02):
Yeah, I'll give it, a five.
Matt (28:02):
I like this one point better than the beef jerky drink
.
Chris (28:05):
Yeah, I'll give it another four.
I think it's about equal to thebeef jerky to me.
Siobhan (28:09):
Yeah, I definitely think it's more close to a five.
Josh (28:11):
For me too, this is the lowest for me, so I'm going
three on this one.
Siobhan (28:14):
There you go.
Matt (28:15):
I find this one to be odd in that I don't find it spicy on
the nose, but I have lingeringtingling like it doesn't taste
spicy yet I get the tingle.
Josh (28:24):
I mean, I can add habanero to yours if you want it to be
hot.
We don't need to do that.
Chris (28:28):
Everything from matt's childhood we're slowly chipping
away at that's true.
Josh (28:34):
Pickles and habaneros in here garnishes and he's growing
up in front of our eyes, oh mygod, I'm so proud yeah, I'm so
happy we can facilitate this foryou.
Matt (28:44):
Matt, this journey.
Do we need the name?
Siobhan (28:47):
Oh yes, let's do a recap First.
Chris (28:52):
We had Matt's shot of rum , pickle club and dry vermouth
with the nice little tajin rim.
Siobhan (29:03):
Brainstorm.
Chris (29:03):
Which we all rated fairly high.
Josh (29:06):
Not the highest.
It comes from South America,the Caribbean.
Siobhan (29:10):
Soda's rum Tropical.
Tropical yeah, I like itTropical something.
Josh (29:17):
Caribbean pickle, something along those lines.
Chris (29:20):
Or we could just go like Tropical Welser.
Siobhan (29:23):
There we go.
The Tropical Welser.
All right, the Tropical Welser.
Hey, there we go, that'll workthe Tropical Welser.
All right, the Tropical Welser.
Matt (29:28):
Doing it.
By the way, if you chase thiswith a little summer shandy, it
sets it off quite nicely.
Siobhan (29:33):
Oh, I bet that makes sense.
Chris (29:34):
Okay, mine was next.
Intro Goblin (29:43):
That was the Vodka and Absinthe with the lemon
lime and sugar rim rim, littlesplash tonic, the best of the
day.
Matt (29:47):
You guys had the best time with that Sugar plum green
fairy.
Siobhan (29:50):
Sweet fairy juice.
Sweet fairy juice, that'sdisturbing but.
Josh (29:54):
Sweet fairy juice.
Siobhan (29:56):
Hey, okay, I don't know we don't have to go with it.
I mean, listen Just pitchingThought.
Matt (30:02):
This was like Shark Tank Do you have to juice the fairy?
Josh (30:03):
to get that?
I don't know, matt.
That's like the episode of it'sAlways Sunny in Philadelphia
where Charlie's like so how dothey get the baby oil out?
Do they have to mash?
Siobhan (30:15):
the babies up.
Why is that?
Show so good.
No it's a press.
They just keep cranking it.
All I think of is kittenmittens.
Matt (30:21):
Recently I saw the kitten mittens.
I need to watch that show.
I've watched episodes.
Josh (30:26):
You crazy.
I love the fight milk episodeYep.
Matt (30:32):
And then we have Right, yeah, so next we had beef jerky,
yeah, oy.
Siobhan (30:39):
Not sweet meat, because we already did.
Matt (30:40):
I'm sticking with shake hands with beef.
Siobhan (30:42):
Yeah, shake hands with beef.
Josh (30:45):
Okay, Matt play that for us.
Better than Beef.
Matt (30:47):
Hands.
Chris will play it for you.
Josh (30:49):
Do a mouth percussion for us on number one.
Matt (30:52):
Chris will play it up to show tempo.
Shout out to.
Rcc there.
Siobhan (30:57):
Shake Hands with Beef.
Chris (30:58):
I have students of mine who would play it much better.
Intro Goblin (31:00):
You and me, both brother, and then we've got this
lovely peppery frozen Mexicanherpes.
Siobhan (31:07):
No.
Matt (31:08):
Golly, that's terrible, good Christ, I thought berry
juice was bad.
Awful name, yeah, really mylips are still burning, just
saying she's a whiz.
Siobhan (31:15):
I feel like do we name it for what it is and say it's
missing something.
Matt (31:23):
Missing in Mexico.
Josh (31:26):
Missing in Mexico, missing something, or like what's
missing in mexico?
Yeah, missing in mexico, that'spretty good.
Yeah, all right.
All right, I like that.
Missing in mexico.
Siobhan (31:30):
Yep, all right, because you probably could be missing
if you're just cheers to that.
Josh (31:33):
Too many of those.
This was a good round, allright this is not that bad are
we calling that the end of uhpart one of this the series?
Matt (31:41):
this is going to be the end of part one.
We are going to do a part two.
Josh (31:44):
Stay tuned, because we might be a little drunker for
that.
Matt (31:47):
Thanks for listening.
Chris (31:51):
This podcast is a production of Unfiltered Studios
.
If you would like to know moreabout joining Unfiltered Studios
, please visit our website atunfpodcom for more information.
Matt (32:02):
This episode's boozy quote comes from Oscar Wilde, who
said hear no evil, speak no eviland you won't be invited to
cocktail parties.
Would you like to suggestsomething for us to drink?
Give us some feedback or haveyour brand 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.
Support the podcast and visitour merch store To keep up with
(32:25):
our latest news or share yourstellar sips with us.
Please like and follow Matt andFriends DTU on Facebook,
instagram X, tiktok Threads,blue Sky and Reddit.
For more information about thepodcast and links to all of our
episodes, please visitwwwmattandfriendsdtucom.
That's mattandfriendsdtucom.
Cheers, friends.
10, 9, 8, 7, 6, 5, 4, 3, 2 , 1.
Intro Goblin (00:12):
We have liftoff.
Matt (00:17):
Welcome to Matt and Friends Drink the Universe.
Welcome back everyone to Mattand Friends Drink the Universe.
We have a new theme for youtoday.
If it goes well, it was Joshand I's idea.
If it goes poorly, it wasJosh's idea.
This is going to be.
Intro Goblin (00:37):
Greetings.
My friends Gather round yontavern table.
We have no menu here.
Nay, here, fate depends on aroll of the dice.
The combinations are endless.
Actually, there are 2,880,000possible combinations.
(00:59):
Will the odds be in your favor,or will your Jaeger and Clamato
juice be garnished withjalapeno?
This quest is not for the timidand weak.
Prepare yourselves, it's timeto roll for cocktail.
Chris (01:13):
Who knew Welser could voice act?
Siobhan (01:15):
That was actually impressive, shocking Right.
Chris (01:19):
Shocking revelation.
I enjoy that.
Matt (01:21):
If anybody who has voice acting connections hears that
and would like to hire me, I'dbe more than happy to do it.
Just for the record, I do.
I was literally sitting therewringing my hands when I did
that trying to get intocharacter, yeah.
Josh (01:32):
Method Method yes.
Intro Goblin (01:34):
Goblin.
Matt (01:34):
Matt.
So this is Roll for Cocktailand I have some great friends
drinking Universe with me today.
So I'm going to do something alittle different.
I'm going to do something alittle different.
We're going to introduce themDungeons Dragons style, since we
are rolling for dice today.
First, chris, say hello, hello,chris, the Rhythm Smith of
Silicon Forge, master ofThunderous Beats by night and
Banisher of Blue Screens by day.
His spells include the Ping ofSmiting, the Firewall Flams and
(02:02):
the Legendary Paradiddles ofProtection.
We have Siobhan Yellow, theScarlet Sbe of song and syntax,
wielder of the backspace ofbenevolence.
For plus five, clarity Editschaos into coherence.
Why charming foes?
With her siren's voice, herbardic power, the ballad of
banished typos.
Siobhan (02:17):
Hell yeah.
Matt (02:17):
And we have Josh, the libation conqueror and culinary
champion of the Midnight Brigade, brews enchanted elixirs that
sway even the surliest trolls,crafts feasts fit for kings and
leads eagles' war, cries thatecho through the mead halls.
Go birds, there you go.
Siobhan (02:33):
Amazing.
Matt (02:33):
And I'm your host, matt Level 99 Booze Podcast host and
libation lore keeper.
I'm wielder of the CelestialMicrophone, brewer of
galaxy-spanning trivia,architect of legendary cocktail
quests and destroyer of ah andums.
Oh love it like that last adyeah yeah I had fun today, so we
are rolling for cocktail, andthe way this is going to work is
(02:54):
we have some multi-sided dicewith us here, as if there's like
no sided dice, but we have morethan six, one More than six,
some of them six, some of themmore than six.
That would be a flat piece ofpaper.
Why do I keep getting snakeeyes?
Josh (03:11):
No, that's a coin and that's a two-sided item.
Damn it.
Siobhan (03:16):
Damn, they already make one of those.
Matt (03:18):
Going well already.
So the way this is going towork.
We have different categories.
So, for example, we have thestyle of your drink.
We're going to roll with a D6.
So that can be different thingsRocks, glass, frozen martini,
frozen drink, things like that.
We have the base spirit we'regoing to roll a D10 for.
So in there we have things likegin, scotch mezcal, bourbon,
(03:38):
vodka or your choice.
Then we have mixer and we'regoing to roll twice Mixer with a
D20.
We have lovely things in here,like Clamato and, if you don't
know, that's clam juice andtomato juice together.
Josh (03:51):
Yeah, everyone's excited for that one.
Matt (03:52):
Dreading Pickle juice, and then some more savory options
pineapple, cranberry, club soda,ginger, ale, things that you
would actually want to drinkAgain.
We're going to roll that onetwice.
Then we have the power upmodifier.
We're going to roll with theD12.
So the first option on there isMalort.
God help us all Skip and rollagain.
We have Jägermeister, Absinthe,Mellon Schnapps, Blue Coruscant
(04:14):
, Triple Sec, Coffee LiqueurSome good stuff there.
And then our garnishes.
We have things like habaneroand we have a habanero pepper
just sitting waiting to kill meon my kitchen counter.
Beef jerky, different types ofrims, salt, sugar, mint, olive,
cucumber, things like that.
I realize the opening math isprobably wrong.
I think we have more, Less.
Chris (04:36):
We have less than two million combinations.
Yeah, because you included thechoice as an additional.
Ah, there you go, so they'renot.
Technically, if you're choosing, you're choosing from a lesser
list.
Siobhan (04:48):
Maybe Math, which we have said that one of the
choices could be something noton this list.
For the base spirit yeah, ifyou get choice for base spirit.
Josh (04:55):
It could be anything from Matt's bar behind you which
isn't already on the list.
Siobhan (04:59):
So I mean that even really opens it up to more yeah
yeah, if you want to go that way, maybe we are correct with that
two million.
Matt (05:04):
There are some tasty options back there.
Josh (05:06):
And I will say, when Matt and I put this list together, we
tried to put the items that wethought would be less favorable
in the lower rolls and the itemsthat would be more favorable in
the higher rolls.
That's not to say you couldroll really high all the way and
still have a gross cocktail.
But we shall see, we'll findout If you roll everything and
somehow get habanero at the endyou can go sideways in a hurry.
Matt (05:29):
For the record, on my 21st birthday I had a prairie fire.
You know what that is?
It's Tabasco tequila with ahabanero at the bottom.
It's the only shot that hasever made me vomit
instantaneously, so trying toavoid that, today.
Josh (05:45):
I've never had it with a habanero, but I think I mean I
like tequila and I like spicystuff.
So a prairie shot, prairie firewith just tequila and tabasco,
I think is awesome.
Yeah, same yeah you don't liketequila, do you no?
But like the tabasco, yeah cutsit like I'm into it, yeah, it's
something completely different.
Matt (05:58):
So, josh, since we were hosed on my porch when we came
up with this idea together,you're rolling first buddy buddy
, all right, so we're going toroll All four of us are going to
roll our cocktails.
Josh (06:08):
Then we're going to make them and we're all going to try
all the cocktails, right, andthen kind of rank them and give
them a score and a funny namemaybe, and not die.
Matt (06:18):
And just for the record, we are all starting with a cup
of summer shandy here Thank youLeinen Kugels, Absolutely
delicious.
Josh (06:24):
You didn't mention this, but everyone has a ability, if
you will, to re-roll one time.
So you'll have to use it whenyou roll that.
So we're going to go in order,we're going to go style first.
Then what did you say?
Base, spirit, power up,modifier, mixers, garnish, and
if you roll something you reallydon't want in your cocktail,
you can use, you can burn yourone re-roll, uh, and you have to
(06:47):
take what the re-roll is aslong as it's something new, and
then you don't have one to usefor the rest of the cocktail.
So hold it or use it, rightaway you wise up to you.
Matt (06:55):
I'm going to do something brave.
Oh boy, I hereby oh, will notbe using my re-roll ability.
Chris (07:03):
You are a dummy dumbhead.
Can we use it for?
Siobhan (07:07):
him.
Can I have yours please?
Josh (07:10):
No, listen, I think.
Siobhan (07:11):
I hope you roll double Clamato I applaud your bravery.
Josh (07:15):
I mean, double Clamato would be better than Clamato in
some of the other things.
Siobhan (07:18):
Yeah, I hope.
Yeah, that's fair.
Josh (07:21):
All right, so I am rolling .
What first, matt here?
Matt (07:23):
Yeah, that's fair All right, so I am rolling.
What first, Matt, here?
Yeah, let's start with yourstyle.
Josh (07:25):
A D6 for the style of the cocktail here we go Two.
Matt (07:30):
You are having neat in a rocks glass.
Josh (07:33):
So we decided we'll chill that and then pour it in a rocks
glass.
Matt (07:35):
Yeah, we'll still chill it .
Josh (07:36):
So that will be a mixed cocktail in a rocks glass.
Next up will be your basespirit.
What am I rolling for that?
Matt (07:42):
That's a D10, buddy, a D10 for my base spirit.
Josh (07:45):
Here we go.
Nine, that would be vodka.
Alright, easy peasy.
Matt (07:51):
This is going way too well for you.
Josh (07:54):
I'm fine with it.
Siobhan (07:56):
This is only the first two things.
Josh (07:58):
We're all in this together , so we're all tasting these.
Matt (08:02):
Mixer, next a D20.
Twice.
Chris, can you make sure thatdice is not weighted?
I want you to just pick it upthere.
Josh (08:08):
Right, these are my son's dice and I promise they're not
weighted.
All right, I got two D20s.
I'm going to roll them right atthe same time here, oh man.
Here we go.
I got an 18 and a 16.
That has to Water and club soda.
Matt (08:21):
Oh yeah, All right.
Siobhan (08:22):
No, it's club soda and ginger ale.
Matt (08:24):
Oh, what'd you say An?
Siobhan (08:25):
18 and a 16.
Matt (08:26):
I apologize.
Totally fine, this is the mostmundane cocktail ever so far.
Josh (08:30):
I want this now.
Yeah, all right.
What if?
Intro Goblin (08:32):
we all end up with like really chill things,
that'd be, great.
We need to do like a wild magicroll of some kind.
Matt (08:39):
Here's your power-up modifier of a D12.
A D12.
Come on, Malort.
Power-up modifier here we go.
Josh (08:45):
You want to drink Malort?
Siobhan (08:46):
No, you have to drink it too, oh crap.
Josh (08:50):
That is an eight.
Sweet vermouth.
Sweet vermouth.
Kind of weird with vodka, butso far not the worst.
Matt (08:56):
Took a slight turn there, and then we're looking at a
garnish here.
D10 for garnish.
Josh (09:00):
D10 for garnish.
We're going to garnish thiscocktail with.
Matt (09:04):
Uh-oh Beef jerky.
Siobhan (09:06):
Beef jerky here it goes , all right.
Well, here it is, there you go.
Now it got weird.
Josh (09:11):
Here we are.
I mean, I'm going to just goahead and say I think this is
going to be one of our betterconcoctions of the day, because
nothing is really awful there.
Matt (09:20):
You can re-roll that garnish if you want.
Josh (09:21):
You don't need to re-roll anything, no, no, beef jerky is
good garnish.
I love beef jerky.
Chris (09:27):
I typed out sweet vermouth, and I can't help but
think sweet vermouth every time.
Josh (09:32):
Yeah, that is what it looks like.
That's how Matt would havepronounced it if we didn't tell
him.
Matt (09:36):
That's very right, that's one of the liquors I can
pronounce, so thank you.
Who's up pronounce?
Josh (09:41):
so thank, you, we didn't put.
Cointreau in the list.
Cointreau, I'm not even goingto try.
Sorry, couldn't help myself.
That's wonderful.
Matt (09:50):
You two, one, two, three, shoot for who goes next.
Siobhan (09:54):
Go Chris.
That was the solution.
Rock paper, scissors, you go.
Matt (09:59):
You're rolling a D6 for style here, there we go.
Siobhan (10:02):
You're going to roll a one for sure, yachty Style.
Josh (10:05):
Three On the rocks On the rocks, okay, easy, pretty
straightforward Base spirit D10.
Chris (10:13):
D10 for base spirit nine, nine vodka, again, vodka again
hit double vodkas.
We're hitting the tito's hardall right mixer.
Josh (10:28):
Next yep a d12 mixer no mixers.
Matt (10:31):
Dueling 20s.
Josh (10:32):
Dueling 20s oh, oh oh, I thought we did the no, we're
going down no, we did.
Siobhan (10:36):
Yeah, but he went mixer next I.
Matt (10:37):
Mixer and then Power Up Okay.
Josh (10:40):
Is that a 20?
No, one of them is a 12.
Siobhan (10:47):
The biggest one 1915.
Tonic and Lemon Lime Soda.
Josh (10:51):
Wow, this is very similar to my drink.
Matt (10:55):
I feel like, siobhan, you and I are going to get screwed.
Josh (10:57):
Now it's a D12 for the Power Up.
Chris (11:02):
It's cock Roll it again.
Josh (11:03):
Now it's a D12 for the power up.
Siobhan (11:04):
It's cocked.
Is that a crook Roll it again.
Chris (11:06):
Four, uh-oh Absinthe.
Oh hell yeah, okay, all right,I'm in.
Josh (11:10):
Yeah, listen, these are going to be great.
Siobhan (11:13):
I don't know if it works and your garnish Ten for
garnish.
Matt (11:15):
Garnish Four.
Uh-oh, I'm re-rolling that All10 for garnish.
Chris (11:17):
Yes, g-g-g-garnish Four, uh-oh, is that?
Matt (11:21):
another, the yin rim.
Chris (11:22):
Okay, I'm re-rolling that .
Josh (11:23):
All right, these are all in.
All right.
Could get the habanero Nope?
Chris (11:27):
Oh, that's sugar, sugar rim, sugar rim, hell, yeah, all
right.
Josh (11:34):
We're going with it because I have to God.
Siobhan (11:36):
I'm so sorry I only get so many Jesus points, I know it
.
Josh (11:40):
So far we're rolling really easy cocktails here.
Siobhan (11:42):
Okay, the six.
Intro Goblin (11:44):
Yep Style, hit it.
Siobhan (11:46):
Five that is frozen.
Josh (11:47):
Oh we got our first frozen drink.
Siobhan (11:49):
That's cool actually.
Matt (11:50):
All right.
Intro Goblin (11:51):
Getting margarita style.
Josh (11:53):
Base spirit.
Base spirit is that's a 10.
That's dealer's choice.
Siobhan (11:58):
Ooh, that's a 10.
That's dealer's choice.
Oh well, you know what?
Because we've been so safe, Igot to go with mezcal.
Intro Goblin (12:03):
Oh, all right, Frozen mezcal, so just listen,
you're welcome.
Siobhan (12:07):
I think that's going to be good All right.
Matt (12:09):
Now to D20s for mixers.
Josh (12:13):
Scared, I don't know Color Choosing the right color dice
is good, or?
Intro Goblin (12:18):
not, oh, oh, we got natural one okay and what
ginger ale oh god, what do I do?
Josh (12:23):
we roll it of course jesus you guys don't want frozen
clamato.
Siobhan (12:30):
What do you?
Mean all right, so we hadginger, ale right, that was the
other, so I'm gonna roll thathorrible clamato, re-roll it a
four or pickle juice.
Intro Goblin (12:40):
Okay, okay, all right, all right he someone had
to bring the chaos.
Siobhan (12:42):
Pickle juice Okay, that's good, all right.
Josh (12:42):
Someone had to bring the chaos Probably better than
Clamato in this scenario.
And I don't mind pickle backs,I do not mind a pickle juice, it
will be frozen.
Intro Goblin (12:51):
That's not the worst.
12.
Next 12 for the modifier GoodGod 8.
Sweet vermouth.
Everybody loves that Sweetvermouth Lame Okay.
Matt (13:02):
And now garnish D-twin.
Josh (13:04):
This could get ugly here, d-twin, are we putting the
garnish in the blender?
Chris (13:10):
No, I mean garnish, always goes on top right, All
right.
Siobhan (13:12):
This is the garnish.
Yes.
Chris (13:14):
Yeah.
Siobhan (13:16):
There we go, there's your habanero.
Chris (13:19):
Heck yes, heck yeah.
Siobhan (13:20):
All right, can we recap ?
Chris (13:23):
what that is, please.
This is going to be a frozenmezcal and ginger ale pickle
juice, sweet vermouth with ahabanero garnish.
Josh (13:32):
Yes, we have to do something.
We'll figure it out out there.
We're going to have to muddlethe habanero in, or something.
Matt (13:39):
Can I name that one?
Not yet.
Chris (13:42):
Wait for the oh man.
We've got to drink them andthen react.
Siobhan (13:48):
Someone had to make this episode a good time.
Chris (13:50):
Thank you.
Siobhan (13:51):
Otherwise we're just drinking vodka, sodas, like
basic bitches all day.
Josh (13:55):
Okay, All right, Matt.
Siobhan (13:58):
Now Matt already said he's not going to re-roll
anything so, and you're alreadygetting a hob narrow time, all
right one six for the style oneit's as a shot it's as a shot.
Matt (14:11):
I love it already okay oh, two is uh the base spirit
where's the 10?
.
D10 here Alright.
Intro Goblin (14:21):
What.
Siobhan (14:21):
That's your gin.
It's a gin shot.
Wait, is that a 1?
Chris (14:26):
or a 7?
Josh (14:27):
No, you're right, Chris.
Sorry, that's a 7.
Chris (14:28):
So what is it?
Matt (14:29):
Oh, a rum, Rum, alright a rum shot, so that's a 7.
Siobhan (14:36):
It's a rum Mixers A 16 and a 4.
Pickle juice and club soda.
Josh (14:41):
Oh, that's very close to what you rolled.
All right, pickle juice andclub soda with rum.
Siobhan (14:45):
I love this.
Matt (14:46):
All right, and the modifier is the 12.
Where's the 12?
Is it that?
Josh (14:50):
one.
It's a small version no, asmall version of the D20 here.
Matt (14:54):
Nice, okay, five Dry vermouth Five Drive vermouth.
Josh (14:58):
All right, we're very vermouth heavy here.
Matt (15:00):
That would be the one I'd want to re-roll, if I could,
that's too bad.
And where's that 10?
And that is a.
Is that a four?
Four, the tahini rim.
Josh (15:11):
Tahini rim on the shot.
You tried to avoid it.
Oh well, Gin shot.
Chris (15:16):
I'm sorry it's not gin anymore.
Be quiet it.
I'm sorry it's not gin anymore.
Be light.
Siobhan (15:18):
It's rum Go.
Chris (15:20):
It is a shot of rum, pickle club, dry vermouth and
tajin, all right.
Siobhan (15:27):
Yikes, Well, hey, no Clamato for us at least.
Yet.
Josh (15:32):
No Clamato for us.
Oh God, all right, what'sClamato for you?
Matt (15:36):
I'm sorry, I don't know, should we go make some cocktails
?
Let Should we go make somecocktails.
Josh (15:39):
Let's go make some cocktails We'll reconvene for
the tasting portion BRB.
Yep, all righty, here we goOkay.
Matt (15:54):
So we have my pickle rum, vermouth tahini-rimmed nightmare
going on here.
Josh (16:01):
It smells like a thing, all right.
So we used two parts of whiterum, one part pickle juice, one
part dry vermouth, shook thatall together and then we used
pickle juice and tahini for therim and then we topped it with
club soda.
So it's only about a two thirdof a shot, but it's going to be
interesting.
Matt (16:17):
Smell this and tell me it doesn't smell like a McDonald's
cheeseburger when everything'son it it kind of does Okay, I
see where you're going with thatyeah.
Josh (16:25):
Who doesn't like a McDonald's cheeseburger?
Matt (16:27):
Not with mustard and freaking onions and all that
other stuff on it All right,let's kick this off, cheers.
Siobhan (16:32):
Cheers Everyone's sad Turn it back.
Josh (16:35):
Make sure you get some of that tah.
Siobhan (16:40):
I do not hate that.
Josh (16:41):
No, it's very neutral.
Siobhan (16:42):
It could be very worse.
It could be worse.
I feel like all I get is pickle, pickle.
Chris (16:47):
Yeah, pickle and tea.
Josh (16:48):
I get a little of the vermouth-y notes in the back but
that's what I tasted.
Chris (16:53):
I honestly don't know that flavor profile enough to be
able to pick it out with otherstuff.
Josh (16:58):
If I had it by itself maybe Like herbaceousness and
stuff like that.
Matt (17:00):
It comes back around, though with the aftertaste it's
not.
I mean it could be worse.
Josh (17:05):
Listen, I've done worse shots than that, oh yeah.
Siobhan (17:08):
Oh yes, a hundred percent.
I like that.
Chris (17:12):
Did we make Matt?
Siobhan (17:13):
a pickle.
Matt (17:15):
I'll give it a five.
I'll give it a five.
Chris (17:22):
Oh out of ten are we doing it out of ten?
Five out of five, matt?
I would not like run to abartender and say make me that,
but if somebody walked up thisgreat recipe for you yeah,
somebody was like drink this, Iwould okay so you mean exactly
what we just did is what theonly way that you would do
exactly got it?
We got a five from matt siobhan.
What do you think?
Siobhan (17:37):
um, I'm not go nna lie, I we do have a frozen pickle
juice situation coming up, but Imight.
I might even be like a seven.
I do not hate this.
Josh (17:45):
Like a six, yeah, I think I'm in that six and a half range
, um, I mean, if I'm ranking itagainst every cocktail I've ever
had it might be lower, but ifI'm ranking it in the in the
context of what we're doing yes,that's how it's not that bad.
That's why I'll bump it up to aseven because there was nothing
I hated about it.
It didn't make me say, oh, Iwould never have this.
If somebody handed me this likehere's a free shot at the bar
(18:06):
and I drank it, I'd be like, ohall right, cool, thanks.
Siobhan (18:07):
Yeah.
Josh (18:08):
Yeah, yeah, so I'll give it a seven.
Matt (18:10):
All right.
Siobhan (18:15):
Next up.
Let's take a break from thepickle right, Because we don't
want to do pickle pickles, do we?
I think we should do.
Chris (18:21):
We can do mine then.
Yeah, the vodka absinthe, oneof the easy peasies, oh an
absinthe palate cleanser.
Josh (18:25):
All right, let's do it.
All right, cool, here we go,let's go.
Matt (18:40):
Well, we have moved on to Chris's sugar-rimmed absinthe
thing.
Siobhan (18:45):
Also nightmare?
Well, maybe not, no way this isgoing to be so good.
Chris (18:48):
Yeah, we got a three-quarter ounce vodka and a
half ounce of absinthe, with anice little sugar rim and a
splash of lemon-lime soda and asplash of tonic, yeah, over ice.
Josh (19:03):
This is going to be so refreshing.
Matt (19:04):
I got to tell you this side of the table is not sharing
your optimism about this one.
Josh (19:08):
I feel neutral.
Everything today is going to begreat.
I have strongly mixed feelingsJust like this drink.
Chris (19:14):
Green Fairy it up.
Josh (19:16):
It's awesome.
Okay, would drink that, yep.
Intro Goblin (19:20):
Oh there's something there.
Do not need the sugar.
Chris (19:22):
I think the absinthe could have been a little less
and maybe more of the lemon-lime, but I love it.
Josh (19:27):
If you're an absinthe drinker, this is great.
I like absinthe.
I like the flavor.
Matt (19:31):
The sugar is making it for me.
Actually, you know what I wantto choose your dress.
Siobhan (19:35):
It does.
We'll take a picture.
I would like for the sugar tohave something more to it, Like
if I could put like rememberwhen we were in Vermont that
time and I had a margarita andit had plum sugar on it.
Matt (19:48):
Would love that.
Yeah, yeah, I would.
10 out of 10.
It's good.
Intro Goblin (19:51):
Yeah, yeah.
Chris (19:53):
I'm going 10.
10 out of 10.
Josh (19:54):
Wow, I'm going 10.
Intro Goblin (19:55):
Matt, I'm going nine, because nothing's ever
perfect.
Nine and a.
Matt (19:59):
I would drink this I think .
Siobhan (20:01):
I'll do an eight.
Josh (20:02):
This could be a thing At a bar.
Would drink it.
Chris (20:04):
See, wait.
So do you like?
Have you had a Sazerac before?
Matt (20:10):
If I have.
It's been a while In my world.
Chris (20:11):
A Sazerac should be heavier on the absinthe.
A lot of people do the wash ofa glass or spritz in the glass
and I like to leave that inthere.
Siobhan (20:19):
Yeah, I'll leave that little bit of absinthe at the
bottom, but it's not a halfounce, can I just say, but still
.
Chris (20:26):
Yeah, probably not.
Josh (20:27):
Well, listen, we're not all perfect, okay.
Siobhan (20:30):
No, apparently.
Matt (20:31):
Matt thinks this drink is perfect.
I feel like this is wellbalanced between the licorice
and the sugar.
Chris (20:37):
Did you ever have one at the Hamilton in Allentown?
Uh, sazerac there, because theywere very absinthe heavy over
there.
Josh (20:44):
So here's the other thing.
I don't know that going lighteror heavier on the absinthe
would have made much differencehere, because it's a vodka
cocktail, so vodka doesn't tastelike anything to begin with.
Chris (20:52):
That's why I was saying you add more lemon-lime to it.
Josh (20:56):
Sure, but if you go with lemon-lime, then when do you
taste?
Chris (21:11):
No, I think for sure.
I'm glad we can taste theabsinthe.
Oh, are we gonna try and namethese?
Oh, he's, he's still on thisone.
I am shockingly in on this one.
He's trying to meet the greenfairy.
I mean, to be fair, the lasttwo, the next two are the worst
of the garnishes.
So I think that's a fair whatwas the garnish on mine?
Josh (21:22):
mine, I don't even remember.
You got the beef jerky, oh yeah, and mine's the habanero.
Chris (21:26):
It's the habanero.
Siobhan (21:27):
So, yikes.
Well, are we naming these?
We haven't named them yet.
Yeah, but later.
Later, let's go through it all,all right.
Josh (21:37):
We'll name them at the end and then we'll be nice and I
are creative, yeah.
Siobhan (21:41):
Clearly.
Matt (21:54):
So there's beef jerky floating in the glass I'm
holding.
I'm so excited.
Josh (21:59):
Yeah, there is Josh.
Matt (22:00):
you want to explain why I'm holding beef jerky?
Siobhan (22:03):
in some sort of liquid?
Why does he have beef in hishand All?
Josh (22:06):
right.
So well, he usually does, butthis is a different day for it
today.
Matt (22:11):
We've talked about how I'm a drummer before.
One of my favorite drum licksis shake hands with beef.
So continue, there you go.
Siobhan (22:18):
Maybe that's the name.
Josh (22:19):
So in this glass we have shaken one part vodka, half part
sweet vermouth, strained thatinto the rocks glass and then
topped it with club soda andginger ale, and then the garnish
that I rolled was beef jerky.
So there's a nice big slice ofjack beef jerky.
I probably have the smallestfloating around in there um,
yeah, but yours is all the waysubmerged, so you're gonna have
(22:40):
to go fishing for that I will,that's fine so the rule is we're
all gonna taste this and yougot to take a bite of beef jerky
.
Uh, after you, you sip yourcocktail.
Matt's already most of hisjerky.
I'm thinking the cocktail isgoing to be pretty mundane
company.
Yeah, the nose of it will bethe worst all right, here we go,
cheers meats clean, clearscheers, cheers sure oh, it's
(23:02):
definitely sweet Sure, yeah, Igot to remove, hmm, all right.
Matt (23:06):
So when I did it I was chipmunking some beef jerky,
chipmunking, all right, like itwas in the pouch of the cheek.
Siobhan (23:14):
Was that a good experience?
Matt (23:16):
It was actually because as soon as I drank I chewed the
beef jerky and all the flavors,just very nicely.
Josh (23:25):
It's just very nicely, it's very smooth, yeah, yeah, I
mean it doesn't do much for me.
It's not offensive, but like Idon't know ginger ale and like
bitter stuff.
It's a thing I used to in therestaurant industry.
If your stomach was botheringyou, you would put some bitters
in ginger ale, and so that'skind of what this is giving me
vibes of.
It doesn't really taste likemuch and the beef jerkyky just
kind of doesn't really fit.
Siobhan (23:42):
But it's not offensive, to be fair, of all the things
that could have had beef jerkywith them, of the other drinks
that we have, this is probablythe least of an issue.
Matt is still chowing on thisbeef jerky next to me.
Matt (23:54):
Yeah, I mean, this is taking some serious effort here.
Siobhan (23:56):
There's no way.
I'm giving this more than athree.
Chris (24:00):
I do not like this I'm not like disgusted, but I don't
like it it's sweet, I don't lovethat I'm giving this.
I'm giving this like a fouryeah, I'll give it a five, a
generous four I think a fivebecause generous.
Josh (24:12):
I have no problem drinking it, yeah, but there's nothing
to it.
But there isn't much to it.
Matt (24:16):
I'm going for it's boring that vermouth is just too much
for me.
Josh (24:19):
Yeah, you know what won't be boring a frozen cocktail with
habanero yeah, I, I thinkthat'll be pretty exciting.
Strap your hot pepper pants on.
Matt (24:26):
Dear listeners, in case you don't remember me saying it
19 times on this podcast I don'tlike things that are very spicy
.
Siobhan (24:34):
He also said he didn't like pickle juice right before.
That's true.
Chris (24:38):
No, no, this is different .
All right, chris, if we don'tget tears out of Matt, I'm going
to be very sad.
Siobhan (24:43):
Okay, well, that's fair we might get.
Josh (24:47):
We might all get some tears.
Intro Goblin (24:49):
I'm making the drinks, so I'll make sure we do
Throw a couple extra seeds in.
Matt (24:52):
Matt's See Chris was there for the spicy pizza incident of
1998, so it wasn't spicy at all.
Chris (24:56):
Yeah, it was very spicy.
I think he had one red pepperflake.
Josh (24:58):
I'm telling you, I sat in this room when we did our little
lunchbox thing and they actedlike they had the spiciest food
in the whole world.
When we had what, was it?
Just a cocktail that was rimmedwith some tajin or something.
It wasn't Rob.
Matt (25:12):
That was like losing his mind and I was like what are you
guys?
Josh (25:15):
talking about.
Matt (25:16):
Why am I still drinking this?
Chris (25:17):
Rob was just offended by how smoky it was, and then
Matt's like it's so spicy.
Josh (25:22):
Yeah, what are you talking about?
Yeah, I don't know.
Well, get ready.
Chris (25:25):
Yeah, to be fair, I did not like that cocktail either,
but I wasn't crying about it.
Josh (25:30):
That's because he didn't like that tequila in it, right.
Siobhan (25:33):
We'll get ready for some mezcal pickle juice and
habanero.
Matt (25:48):
Okay, I am holding what looks like applesauce and smells
like pepper.
Looks like applesauce.
Siobhan (25:54):
This guy makes frozen drinks all the time I know and
he's like oh, this looks likeapplesauce.
I mean, it's not the color youthought.
That's what I think.
Chris (26:00):
Look, my goal for this drink is for Matt to cry.
Siobhan (26:04):
I think it might happen .
Josh (26:05):
That's my only goal in life right now, Siobhan.
This is yours.
Siobhan (26:07):
It is mine, do you want ?
Josh (26:08):
to tell us what we put in it.
Siobhan (26:08):
Sure, chris, can you.
It was one part, mezcal, Iremember that, and then I think
we did a half a part or noquarter part sweet vermouth.
Chris (26:20):
Yes and then 42 habaneros just for.
Siobhan (26:22):
Matt.
No, it's like what half of onewe?
Josh (26:24):
blended in half of a habanero.
No seeds, no ribs or anythingin there.
You're welcome, it's justblended in here.
It's probably going to be thebest drink we had all night.
Siobhan (26:34):
I mean I'm assuming it will be better than the last one
so we will see.
Chris (26:37):
Cheers, everybody, cheers .
Siobhan (26:48):
I'll see you on the other side of the the toilet.
Josh (26:49):
Oh, it's not bad, it's not bad at all.
Oh, the smoke from the mezcal.
So good, you know what it needsit needs something sweet lime,
it does something.
Siobhan (26:53):
Yeah, a little bit of acid, a little bit of lime, um,
something sweet would be likesimple syrup and it would just
be yeah, all we need.
Matt (27:00):
Yeah simple syrup flavor flavor be nice the habanero
makes it a little burny on thelips, but it's not.
Josh (27:06):
It's not overpowering bad yeah, well, you miss a frozen
drink, and then there's a littleheat.
I want like a guava.
Siobhan (27:14):
I want, like okay, a tropical tropical yeah right,
but not a lot, because guava isvery sweet, but I'm not gonna
score it high because there'snot.
Josh (27:22):
I don't get enough with like there's not enough acid and
there's not enough flavor, soit doesn't like for sure it
needs acid, for sure it needssweetness.
I said flavor, but I meantsweetness.
Like we want to balance theflavors of bitter, sweet,
alcohol and acid, things likethat, and there's just not a ton
here.
So I don't love it, I don'thate it.
Siobhan (27:45):
I can't taste the pickle which is yeah surprising.
No flavor I would probably yeah, and I it's very little ginger,
you know I think this shouldhave been a shot instead of a
frozen drink yeah, and then Ithink we would have gotten the
flavors a little more becausethe ice, just I think like
dilutes it, diluted it way toomuch, yeah, yeah, I'll give it a
five.
Matt (28:01):
I like this one point better than the beef jerky drink
.
Chris (28:02):
Yeah, I'll give it, a five.
Matt (28:02):
I like this one point better than the beef jerky drink
.
Chris (28:05):
Yeah, I'll give it another four.
I think it's about equal to thebeef jerky to me.
Siobhan (28:09):
Yeah, I definitely think it's more close to a five.
Josh (28:11):
For me too, this is the lowest for me, so I'm going
three on this one.
Siobhan (28:14):
There you go.
Matt (28:15):
I find this one to be odd in that I don't find it spicy on
the nose, but I have lingeringtingling like it doesn't taste
spicy yet I get the tingle.
Josh (28:24):
I mean, I can add habanero to yours if you want it to be
hot.
We don't need to do that.
Chris (28:28):
Everything from matt's childhood we're slowly chipping
away at that's true.
Josh (28:34):
Pickles and habaneros in here garnishes and he's growing
up in front of our eyes, oh mygod, I'm so proud yeah, I'm so
happy we can facilitate this foryou.
Matt (28:44):
Matt, this journey.
Do we need the name?
Siobhan (28:47):
Oh yes, let's do a recap First.
Chris (28:52):
We had Matt's shot of rum , pickle club and dry vermouth
with the nice little tajin rim.
Siobhan (29:03):
Brainstorm.
Chris (29:03):
Which we all rated fairly high.
Josh (29:06):
Not the highest.
It comes from South America,the Caribbean.
Siobhan (29:10):
Soda's rum Tropical.
Tropical yeah, I like itTropical something.
Josh (29:17):
Caribbean pickle, something along those lines.
Chris (29:20):
Or we could just go like Tropical Welser.
Siobhan (29:23):
There we go.
The Tropical Welser.
All right, the Tropical Welser.
Hey, there we go, that'll workthe Tropical Welser.
All right, the Tropical Welser.
Matt (29:28):
Doing it.
By the way, if you chase thiswith a little summer shandy, it
sets it off quite nicely.
Siobhan (29:33):
Oh, I bet that makes sense.
Chris (29:34):
Okay, mine was next.
Intro Goblin (29:43):
That was the Vodka and Absinthe with the lemon
lime and sugar rim rim, littlesplash tonic, the best of the
day.
Matt (29:47):
You guys had the best time with that Sugar plum green
fairy.
Siobhan (29:50):
Sweet fairy juice.
Sweet fairy juice, that'sdisturbing but.
Josh (29:54):
Sweet fairy juice.
Siobhan (29:56):
Hey, okay, I don't know we don't have to go with it.
I mean, listen Just pitchingThought.
Matt (30:02):
This was like Shark Tank Do you have to juice the fairy?
Josh (30:03):
to get that?
I don't know, matt.
That's like the episode of it'sAlways Sunny in Philadelphia
where Charlie's like so how dothey get the baby oil out?
Do they have to mash?
Siobhan (30:15):
the babies up.
Why is that?
Show so good.
No it's a press.
They just keep cranking it.
All I think of is kittenmittens.
Matt (30:21):
Recently I saw the kitten mittens.
I need to watch that show.
I've watched episodes.
Josh (30:26):
You crazy.
I love the fight milk episodeYep.
Matt (30:32):
And then we have Right, yeah, so next we had beef jerky,
yeah, oy.
Siobhan (30:39):
Not sweet meat, because we already did.
Matt (30:40):
I'm sticking with shake hands with beef.
Siobhan (30:42):
Yeah, shake hands with beef.
Josh (30:45):
Okay, Matt play that for us.
Better than Beef.
Matt (30:47):
Hands.
Chris will play it for you.
Josh (30:49):
Do a mouth percussion for us on number one.
Matt (30:52):
Chris will play it up to show tempo.
Shout out to.
Rcc there.
Siobhan (30:57):
Shake Hands with Beef.
Chris (30:58):
I have students of mine who would play it much better.
Intro Goblin (31:00):
You and me, both brother, and then we've got this
lovely peppery frozen Mexicanherpes.
Siobhan (31:07):
No.
Matt (31:08):
Golly, that's terrible, good Christ, I thought berry
juice was bad.
Awful name, yeah, really mylips are still burning, just
saying she's a whiz.
Siobhan (31:15):
I feel like do we name it for what it is and say it's
missing something.
Matt (31:23):
Missing in Mexico.
Josh (31:26):
Missing in Mexico, missing something, or like what's
missing in mexico?
Yeah, missing in mexico, that'spretty good.
Yeah, all right.
All right, I like that.
Missing in mexico.
Siobhan (31:30):
Yep, all right, because you probably could be missing
if you're just cheers to that.
Josh (31:33):
Too many of those.
This was a good round, allright this is not that bad are
we calling that the end of uhpart one of this the series?
Matt (31:41):
this is going to be the end of part one.
We are going to do a part two.
Josh (31:44):
Stay tuned, because we might be a little drunker for
that.
Matt (31:47):
Thanks for listening.
Chris (31:51):
This podcast is a production of Unfiltered Studios
.
If you would like to know moreabout joining Unfiltered Studios
, please visit our website atunfpodcom for more information.
Matt (32:02):
This episode's boozy quote comes from Oscar Wilde, who
said hear no evil, speak no eviland you won't be invited to
cocktail parties.
Would you like to suggestsomething for us to drink?
Give us some feedback or haveyour brand 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.
Support the podcast and visitour merch store To keep up with
(32:25):
our latest news or share yourstellar sips with us.
Please like and follow Matt andFriends DTU on Facebook,
instagram X, tiktok Threads,blue Sky and Reddit.
For more information about thepodcast and links to all of our
episodes, please visitwwwmattandfriendsdtucom.
That's mattandfriendsdtucom.
Cheers, friends.
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