Plumluvfoods on WICC ep 43 Summer cocktails and wine With Gary Fiveboys and G Patel

WE break down some of the best drinks of the summer with two of our favorites! 

Episode Transcript

Speaker 1 (00:00):
Come in and a stalling a world of sound.

Speaker 2 (00:03):
Chef pull on.

Speaker 1 (00:04):
The mike making hotspown.

Speaker 3 (00:06):
Jet, Jeff shotguns myself, chef dead in the background making
milk beats down, Tom Garn's face must do any night.

Speaker 2 (00:22):
Try conversation son.

Speaker 3 (00:26):
The life and bull made dishes, street foodstone.

Speaker 2 (00:30):
Tides, these shef spring hats mon ten guys, So it.

Speaker 1 (00:36):
Sound podcast ra sess.

Speaker 3 (00:41):
Can't be any coffee snug you.

Speaker 2 (00:43):
Off of dead to marry conversation. So the fans say,
sun on the chef, fum in the list.

Speaker 1 (00:57):
And the rest. Oh yeah, ladies and gentlemen, what's happening?
Welcome to Bumbler Foods. We are excited to be hanging out.
And dude, they live in the studio. It is myself
and of course the lovely chef Jeffy Jeffie, what's up?
Buddy lives in the dream. Excited to be here, always
live in studio. Yet again, we're still figuring out some
technical difficulties. You know, we're trying to get headphones here
to work for everybody so people can hear what's going

(01:17):
on in headphones. But you know that sometimes that happens, right,
It does happen us, right, now she's hanging out with
us here in the studio because she's coming to look
at things, Producer extor, to make sure we're hearing in
the headphones, that's all because they couldn't hear any They
couldn't hear anything. Yeah, she's still you still can't hear
in the headphones. Huh. All right, well listen, We'll keep
talking anyway. As long as I can hear, that's all
that matters, right, Yeah, Jeffie, We're gonna do a fun
episode about summer cocktails, right, super fun, super fun. I'm

(01:39):
excited about summer cocktails. Are you excited about summer cocktail?
So excited? I'm so excited about our guest. He's one
of my favorite people in the whole world, that's for sure.
He definitely. Well, you like anybody who gives you a
nice summer cocktail. It's true. Anybody who gives me a
nice summer cocktail and was open late, it's my kind
of guy, that's right. But I gotta ask you, so
when I say summer cocktails, though, what goes to your mind?
What pops in your brain immediately? I think refreshing, freshing,

(02:01):
like like, give me an idea, give me an idea
like something with lime juice, something with lime juice, like, like,
what do you mean, like a margarita or like a mohito.
Mohito sounds like a summer cocktail to me. Okay, all right, well,
our guest is talk. We haven't introduced them yet. That's hilarious.
You're not actually here yet, You're not here, but listen. Well,

(02:25):
I think I kind of agree. I think a mohita
was fantastic. I think a nice margarita, margarito, give me
just even like a nice tequila, like you look a
nice reposado and yeho with like a little bit of
lime and just some bubbly like a bubbly water. Yeah,
I'm great. And yeah I also love wine too, which
we're going to talk about later. Yeah, I mean my
super quick, super quick summer drink is just tequila and

(02:45):
kcha kbcha. Yeah, I don't even like disgusting. No, they
make like a like a jalapeno lime kombucha. I can't
think of the name of the company that makes it,
but that was just a little tequila in it. It's
like my, It's like my, I'm healthy. Jeffy, are you
a fan, like can you describe a kombucha is because
I'm gonna do it, but I'll do it. Kombucha is
a Originally it was a tea or a fruit ruice

(03:08):
that is fermented. They grow what's called a scoby in it,
and it's like a naturally fermented tea, a scobie. Yeah,
see what I grew up. We just would if my
mom would make sweet tea, and if it was sat
out too long, it would go bad. And one time
I drank it and it ruined me. For like any
kind of fermented tea. Yeah, well, I wonder how close
it was to that. I mean, it could be very similar.

Speaker 4 (03:28):
I do.

Speaker 1 (03:28):
I want to get a female voice in here too. Actually, Isabelle,
if you're paying attention, are you a summer cocktail person
at all? What would a good summer cocktail be for you? Oh? Absolutely? Yeah?
What do you like? Sorry? Repeat that? What do you
like a summer cocktails?

Speaker 4 (03:39):
Do you like? Oh?

Speaker 5 (03:41):
Since I'm only twenty three and I started having cocktails,
I would say, yeah, I'm more.

Speaker 2 (03:45):
Of a fruity person.

Speaker 1 (03:46):
I feel like, I feel like a lot of women
are more fruity people. But I'm open to anything. All right,
All right, Well, listen, I'll tell you what. I am
only twenty four, so I get it, so it all
makes sense to slock. I'm not actually twenty four years old. Not, No,
I'm not. You could have told them that I could have, right, yeah,
I could have joining us right now in studio. Like
we said, one of our favorite human beings on the
entire planet. His name is Gary five Voice. He's one

(04:08):
of the best bartenders in the state. He doesn't get
the credit he deserves. He's one of the best cocktail
makers in the state. Absolutely, one of the nicest guys
and a great father. On top of all these things,
ladies and gentlemen, Gary five boys, Hey.

Speaker 4 (04:21):
That's a really nice introduction. I don't know how true
it is, but it's great.

Speaker 1 (04:24):
See now you're here in the studio with us, like
you've done the podcast with us in the past. But
see we're moving up in the way. We have microphones
and Pewter screens.

Speaker 4 (04:31):
Right, that's just calling on my cell phone. That's awesome.

Speaker 1 (04:33):
That's the good part, right, That's that's the good part.

Speaker 4 (04:35):
Right.

Speaker 1 (04:35):
So Gary, we're talking a little bit more about cocktails here.
When it comes to summertime, what do you think is
like going to be I don't know, is it. We're
just like the hot cocktail for the summer, like it's
something going to change, Like it's a good trendy it.

Speaker 4 (04:45):
Does, you know? Apperall spritches were really trendy for a while.

Speaker 5 (04:49):
I think there's I remember there now that people are
doing Hugo sprits, which just basically the same thing but
with an el of the flower of the core. I
think last year or the last couple of years, just
what you talked about in the beginning. Uh, tequila with
a little bubbic water. Yeah, just in a little lime.
That's a ranch water. Those got huge and I love those.

(05:10):
Those are like great, They're not that sweet, they're super refreshing.
Sit on the beach and drink.

Speaker 1 (05:15):
You know, someone's trying to watch our calories, so like
I feel like that helps the intake there.

Speaker 5 (05:19):
And backup, you called it ranch water a ranch water, Yeah,
a Rancho Chico lime and tequila basically.

Speaker 1 (05:25):
Like, first of all, that's I just want to call.
I just want to order one. You want to order
a ranch water? I just want to be like, hey,
are you doing? Have at a little ranch water here?

Speaker 4 (05:32):
They're great?

Speaker 5 (05:33):
I love them, and you know, going back to what
you said about them, So tequila actually is a probiotic too.
So if you're drinking kimbu and tequila, you're like, just
I don't think you're trying to get you know, uh,
you're just doing good things for your gut, superior gut here,
that's all you're doing. You're you're really taking one for
the team there.

Speaker 1 (05:50):
I love that.

Speaker 6 (05:51):
Wow.

Speaker 1 (05:51):
Gut health. Yeah, all right, I just hate the word gut.
It just feels gross. All right. Tummy health, tummy health,
that's right. Sometimes it gets to houred tummy and it helps.
So Gary, obviously people can come see you at Antoinette's
in Newtown. It's a beautiful speakeasy open at night. You
do some amazing cocktails that you run the entire show yourself,
and you're killing it over there. And honestly, anybody, like,

(06:11):
if anybody's opening a restaurant and doesn't reach out to
Gary five boys to come run it for him, they
don't know what they're doing. This guy single handedly runs
us entire place and brings in the entire crowd because
people come to see you.

Speaker 4 (06:22):
Thanks. I appreciate that.

Speaker 5 (06:23):
Yeah, Well, I'm really lucky New Vaumont is the restaurant
that owns us there.

Speaker 4 (06:28):
It's in front, we're in back. It's an amazing restaurant.

Speaker 5 (06:30):
Sure, they built an incredible building, so it's kind of
like if you build it, they will come right. Really,
all I did was say, listen, I want a place
where people go get a solid cocktail in a nice
setting until the late hours. Yeah, because there wasn't too
much of that around, you know, in that part of
the woods. So we're on Washington Street and downtown Sandy

(06:51):
Hook right and everything else closed. You know, my wife
and I would try to go out for a movie
or dinner or someplace and nothing. So you come home
at ten o'clock.

Speaker 4 (06:59):
You can't get it.

Speaker 1 (07:00):
That's it.

Speaker 4 (07:00):
That's crazy. She had a bartender at home that we
could just go home and make a Sure.

Speaker 1 (07:04):
Give a great bar at the house too. Hey, if
you guys wanna call us and tell us what your
favorite summer cocktailers or talk about summer cocktails and number
to call in Jeffy, tell everybody what to call. Two
O three three three three nine four two two that's
two O three three three three w I C C I.
That's your radio voice. That's radio I know how about that?

Speaker 4 (07:21):
Right?

Speaker 1 (07:22):
You know, there was a when Jeffy first started doing
this with me, he was a mush mouth. And now
he's had a radio voice. It's I I can enunciate
the ends of words. Did you have to make so
angry when you say it?

Speaker 3 (07:31):
Well?

Speaker 1 (07:31):
Yeah, that's how I liked all right, that's how I
enunciate angrily. Well, Gary, we're talking cocktails. I mean, enough talk.
Let's let's let let's make something here. What are we making?

Speaker 5 (07:38):
Well, we're gonna have I chose a few different things
for you guys today, but I think we could start
out with the ultimate classic, Uh, Margarita. Okay, I mean
when I that's I got the shirt. Look, I'm a
huge Jimmy Buffett fan. When I think summer, I think
Margarita's all the time.

Speaker 1 (07:54):
All right, right, summer Margarita. I love it now. So
Margaria is like, here's the thing. People come and they'll
go place as a with the grocery store. They go
to their local store or whatever, and they get Margaret
Rita mixed. Like, I don't know if that's really worth
to people? Is it necessary to people even need to
get that? Is that a thing people still do well.

Speaker 4 (08:09):
If you want to just be super.

Speaker 5 (08:11):
Lazy, if youve got like a ton of people coming
over and you want to do that, yeah you could
do that, but make sure you get a good one
because there are a lot of them margins, a lot
of corn syrup, and they're like a lot of sugar, sugar,
And I really got to tell you it's really not
that hard just to do yourself. We just got some
fresh lime juice and I have some light agabi syrup perfect,

(08:33):
that's Mark reda mix.

Speaker 1 (08:34):
That's all you need.

Speaker 5 (08:34):
That's all you need, and then you're gonna put your
booze in and it's gonna come out great and just
like everything else, just like you know, you're a chef.

Speaker 4 (08:41):
You guys are chefs.

Speaker 5 (08:42):
When you're making a dish and you taste a little
bit up, it needs a little more on this, a
little more of that. You just taste as you go.
If it's if it's too sour, add a little more
sweet it's too sweet. They're a little more booze and
lime juice in there, and you'll be fine.

Speaker 1 (08:54):
You a margarita guy. I love margarita. Yeah, me too,
Me too, And I love the idea of just keeping
it simple and just doing it with like, you know,
lime juice, a little bit sweet and keep it easy.

Speaker 4 (09:02):
Yeah, And we're gonna do.

Speaker 5 (09:05):
We're gonna do a little different margarita because I have
some great so margerita is basically tequila triple sack line right,
and a little bit of sugar.

Speaker 1 (09:15):
My father in law is notorious for his margarita's. Back
in the day, he would be he would be, uh,
tequila triple sack, Grandmaier and live right. And it was
like mostly the booze part of it, the whole thing,
you know, which could be a little heavy, And once
you get three or four of those in, I'm like.

Speaker 4 (09:31):
Don't even need three or four more.

Speaker 1 (09:33):
Yeah, you know, that's the way it goes. That's the
way it goes. Yeah, But margarita drink of the summer.
I couldn't agree. I think it's a drink every summer.

Speaker 5 (09:39):
So let's do it, all right, So we're gonna do
We're gonna do two ounces of tequila and like.

Speaker 1 (09:45):
What kind of tequila A reisado?

Speaker 4 (09:47):
This is a repisodo good, This is down filano repisode.

Speaker 1 (09:50):
We talked about what repisodo means for people who don't know.

Speaker 5 (09:52):
We can't repsodo means rested, so bloc with tequila pretty
much right out of the still can't be in in
age for more than twenty eight days, and then reposanto's
the next step age a little bit longer after that
is in yeho age even longer in oak barrels, I
should say aged, and then extra in jehoe, which is
anything really old, and that's where the color comes from.

(10:15):
Hopefully putting additives, which has been in the news a
lot lately. One thing about tequila, the Mexican government takes
it very seriously, so there's a lot of rules and regulations.
If you look on your bottle at tequila and you
look for two things, a CRT and the NOM. The
NAM has a little number next to it. You look
for the word CRT. That means it's been certified by

(10:37):
the Mexican government, and the NAM is going to tell
you that number. You could look up exactly what distillery
it's made in. A lot of these distilleries make more
than one brand, sure, but you could look and get
ratings for the distillery.

Speaker 4 (10:48):
You could see what they make.

Speaker 5 (10:51):
You know, as a as a bartender, people come in
and they ask for a couple of the popular tequilas. Yeah,
and when I don't have those and I say, listen,
have this great one, guy, I never heard that. That's
that's yeah. You just have to educate yourself. There's so
many good tequila's, so much out there, right, we don't know,
like people just don't. You never even know unless you
try it, right, So don Flan is a great one.

Speaker 1 (11:11):
I want to talk to quila with us. Give us
a call at the studio two O three three three
three w c C. That's two O three three three
three nine four to two to check out Plumb Love Foods.
Right here on the Voice of the Connecticut w I
CE chef Jeffy Chef plump Here our guest, the one
only Gary five Boys. He is the head honcho over
at Antoinette's Speak Easy in cocktail Bar. I guess the
best way to put it. I probably hadd too many
words there, twitter Y, Yeah, but you know, also you

(11:33):
can follow him on all social media like Gary five
Boys and we're talking Margarita's right now. So Gary's exciting.
By the way, Jeffy, I've just noticed Gary's voice is
very NPR on the radio. It's great. He's got a great,
great rate. It's very like, I don't know, smooth, like
one of those videos where you just watch people do
stuff and they make noises. Yeah, I just wanted to
talk to me through getting dressed in the morning.

Speaker 5 (11:52):
Jesus, we're gonna make sure you have a brown belt
with your brown shoes. Anyways, all right, so I got
the tequilo forget tequila. We did half an ounce of
agave syrup. We did about an ounce of lime juice.
Now I'm gonna do a little play on this for
you guys, because I want to do something special for you.

(12:13):
So I have this citronage is a brand from Patrona.
It's at their brand a Triple sec. So this is
an orange liqure, but they just came out with a
new one. It's an orange Jlapeno liqure.

Speaker 1 (12:24):
Interesting.

Speaker 5 (12:24):
So we're gonna use about a half an ounce of
that and then half an ounce of I brought some
watermelon liqure. We're gonna make you a halopenio watermelon margarita.

Speaker 1 (12:37):
Oh now we're talking watermelon. Count me in here, so
I'm gonna just go get some nice Yeah, he's gonna
turn around and get that Jeffy I don't even mind
a little spiciness of my cocktail, do you No, I
love a little spiciness, honestly. I think a little, especially
in the summer, a little heat will actually help cool
you down. It kind of helps balance that. Sometimes a
little spicy food the hot temperature doesn't feel so hot.

Speaker 4 (12:57):
Yeah.

Speaker 1 (12:58):
Absolutely, like cools you down just just enough. Absolutely. And
he's making the large classes ever too, holy cow? Yeah,
keep it so small. We're working here. Yeah, and we're gonna.

Speaker 4 (13:09):
Split it anyway.

Speaker 1 (13:10):
So I'll drink plumbs perfect.

Speaker 4 (13:12):
So I don't know you guys, just I always tell
people this.

Speaker 5 (13:14):
And so we put all the ingredients, you know, radio
into uh, the small side of the shaker without ice.

Speaker 1 (13:21):
Okay.

Speaker 5 (13:21):
I always do that because if something happened I have
to walk away from a drink, it's not gonna get
watered down.

Speaker 4 (13:25):
Oh nice, And we add that fast and we're gonna
give it a really good shake. Always shaked with your heart.
I look at that.

Speaker 1 (13:33):
Feels like he's dancing, isn't it.

Speaker 4 (13:34):
Ha ha.

Speaker 1 (13:35):
Does anyone ever told you like Tom cruise and you shake? No, Okay,
that probably makes sense what you just did. He told me.

Speaker 4 (13:41):
I looked like I was having a seizure, right right, right.

Speaker 1 (13:44):
I just think of Cocktail that movie, remember, j Yeah,
I totally remember that. That made us all like want
to be bartenders. I feel like I feel like that
might have been Gary's movie.

Speaker 4 (13:51):
Don't ask me to start flipping these bottles.

Speaker 1 (13:53):
Not a bad idea in the radio studio, that's for sure,
no doubt about it. But yeah, so we got a
watermelon cocktail here. Watermelon hallopeen margarita looks which is gonna
be delicious. I can already see it looks incredible. And
the interesting thing about this too, Jeff, the color of it.
You know, we're not talking a super clear, super yellow.
It's kind of got that tinge of pink to it. Yeah,
just a light, light, little bit of pink to it.
Absolutely beautiful. Jeff, you go first and give us a

(14:15):
breakdown of it. Cheers, cheers, summer gentlemen, We appreciate you. Yeah,
here we go. You're checking out the studio right here
on WYCC. We're talking all about summer cocktails with Gary.
Five boys. He just made us a beautiful watermelon j
lapeno margarita. I'm telling you right now, our producer is
the bell over there getting jealous because we're having a
watermelon margarita and she's not so very much. Yeah, well

(14:36):
we'll make sure we're taking care of Jeffy. First reactions
here as I take a step myself. First reaction, Absolutely
delicious and uh, not too sweet at all. When you
when you hear watermelon, immediately I thought this is going
to be like a really sweet cocktail, not super sweet,
very very refreshing, almost dangerous. Yeah. I could drink ninety
of these using I think using the watermelon li coure

(14:59):
instead of using like watermelon juice or watermelon pure absolutely
changed the game. It's like a much cleaner drink and
like probably one of the best watermelon margaritia's I've ever had.
And a ton of heat on this either. I was
expecting to have a little bit more heat on it.

Speaker 4 (15:12):
Not much at all, just a little in the end.

Speaker 5 (15:14):
Now you could you could slice up some jalapenos, put
him in the put him in the shaker, and that'll
make it a little bit spicier. I take this fresh watermelon,
we drizzle, we sprinkle that totally with tahina. When we
put that on the top and deen the you know,
it's not very spicy.

Speaker 4 (15:31):
Right. So, but that flavorite toa heen with the sweet fruit,
it's a really good and to heen.

Speaker 1 (15:36):
That season you can buy you get it all the
grocery stores. Now, it's that little season. It's red. You
can shake it out. Great with taco is also great
with margaritas. I'm gonna ask you about salting the rim
on this now. Are you assault the rim guy or no? Ah?

Speaker 4 (15:46):
Yes, you know?

Speaker 5 (15:47):
I like actually tahena on the rim mix. Uh, My
wife loves I have to put salt on the rim.

Speaker 4 (15:52):
Hurt. She's a salt on the rim margarita versus. So
when I do it for her, I do it for me.

Speaker 5 (15:57):
If I'm in a bar, I usually don't because I
don't want to make an extra step for other bartenders.

Speaker 1 (16:03):
So we're gonna have to run to break here shortly.
So I want to you're gonna do another one here.
I want to just talk about it before we get
it gone, because we'll talk to you the whole time.
So what's the next drink you're firing up?

Speaker 4 (16:10):
Now?

Speaker 1 (16:10):
Sure?

Speaker 5 (16:10):
So the next one? I thought we get a little fancier.
We're gonna do a pair of basil. I'm sorry, a
basil martini and gin and al the flower such.

Speaker 1 (16:20):
An aromatic basil too. And the basil what that's the
that's a summer smell. That's fresh basil. The second you
pulled it out, it's just aramated at a word word.
I'm the next Bert the entire yea, the entire room.
So let's talk about it. Push it through.

Speaker 4 (16:36):
Are you ready?

Speaker 1 (16:36):
Yeah?

Speaker 5 (16:37):
Okay, So so we're gonna take some fresh basil. Now,
when you when you have your basil or mint, if
you're making anything, you always you you slap it a
little bit.

Speaker 4 (16:45):
You you want to break it. So we're gonna just
slap the basil and we're gonna put that in the shaker.

Speaker 1 (16:50):
All right.

Speaker 5 (16:51):
We're got a hand motion with it too. That was good, Yeah,
thank you. We're gonna do so. I'm using this awacium
gin from Hendricks. It's got a lot of citrus in it.
It's a it's a beautiful new gin that just came
out from them. So we're gonna do a little of that.

Speaker 1 (17:05):
We're a lot of new gins lately. I've noticed, like
if you have you noticed that, like, yeah, all these
different flavors, different flavorschanicals they're using.

Speaker 4 (17:13):
It's it's wild, yeah, and it's gin's great and and
different proofs.

Speaker 5 (17:17):
Don't think of gin as only uh London dry, which
is that really big juniper forward, which is great for
certain things. But there's so many different American style, our
Western style gins that are very floral, very aromatic.

Speaker 4 (17:35):
So and this is one of those. We're going to
add about an ounce of this elder flower of the core.

Speaker 1 (17:42):
Excellent.

Speaker 5 (17:43):
Right, We're going to add a little parapuree, all right,
and finish and then a little and then we'll shake
it up. After that, we get to shake that really good.
We're gonna garnish it with another just another piece of based.

Speaker 1 (17:57):
A little more based on it. Excellent. So we're in
here make a summer cocktails with our friend Gary five
voice from Antoinette's. He's hanging out with us making some
delicious stuff. He's had a watermelon margaritta with little Jilapino
and now he's making us a beautiful para para basil martini.
You're checking out Plumblove Food. It's right here on the
Voice of Connecticut wycc chef Plump Chef Jeff, stay right there,
we come back. Guess what it's more cocktail time. Stay

(18:18):
right there. We were right back, guys, Plumb Love foods

(18:46):
right here on WYCC. The voice of the Connecticuts, Jeff
plumps Chef Jeff hanging out with you here in studio.
We're live today, Jeffy. We're live right, that's right. It's amazing.
And our headphones worked out right. Our headphones work. We're live,
We're in action. All the technology is clicking. I can't
tell you how much those glasses of comaze many. Jeffy's
wearing the best Brett Hart sunglasses you've ever seen in
your life. Looks. I feel like it was like more

(19:07):
like a ragged tone star maybe like I feel like
I feel like I.

Speaker 4 (19:13):
All right.

Speaker 1 (19:13):
We're joining the studio by Gary five Boys, the legendary bartender.

Speaker 3 (19:17):
Uh.

Speaker 1 (19:17):
He's hanging out with us, talking summer cocktails. We just
had a beautiful watermelon and jalapino margarrita, which was very
very simple. Gary, run those ingredients really quick. What's in that?

Speaker 5 (19:26):
Yeah, tequila? It was a halipayn you uh in haliapayne.
You favored orange. The core from Citronage is the brand.
A little lime juice, a little Galviy syrup and a
little watermelon the cour Yeah.

Speaker 6 (19:38):
It was.

Speaker 1 (19:39):
It was absolutely fantastic. It was one of my favorite
margaritas I've ever had, actually, and a little scary because
for the summertime, you're talking about being on a boat,
being at the beach, being in the backyard. That one
is a banger for sure. You gotta get a try.
If you want to talk about cocktails with us, you
want to tell us your favorite cocktailer is. You want
to ask one of the best bartenders in the entire
state a question about cocktails, give us a call here
two O three three three three w I c C.

(19:59):
That's two three three three three nine four two two.
Or if Jeffy does it for years radio voice two
O three three three three w I c C. That's incredible.
That's just incredible. Gary, the end of the drink, we
were before it with the break you were putting one together.
Can you give us the quick rundown of what's in
there so far?

Speaker 4 (20:16):
Yeah?

Speaker 5 (20:17):
Sure, So this is our pair Basil Martini at internets
it has become really popular again.

Speaker 4 (20:23):
We're uh six Washington av In Sandy Hook Ye Sandy
Hook right right right behind.

Speaker 1 (20:30):
Yeah.

Speaker 5 (20:30):
This one actually originated at at Barnwood grow where I
used to Bartend and became hugely popular there.

Speaker 4 (20:37):
We just brought it back at Antonet's.

Speaker 5 (20:38):
So it's I'm using gin, a little bit of lime,
juice of the flower licure, some fresh basil and that's it,
and a little peer uh peer puree.

Speaker 1 (20:50):
All right, this sounds delicious that we're going to.

Speaker 4 (20:52):
Shake that up.

Speaker 5 (20:52):
And again we put that all in the in the
shaker before we put the ice in, which worked out
good because we went to break and we didn't want it.

Speaker 1 (21:00):
It didn't want it on the thing.

Speaker 4 (21:01):
I like that.

Speaker 1 (21:01):
I like that move of keeping it separate like that.
I think that makes a big difference. This this, this
drink sounds amazing as well. Here's the thing. I'm not
really much of a martini guy, but this kind of
sounds amazing.

Speaker 5 (21:12):
Well, it looks great in a martini glass, okay, but
if we served it on the rocks, it would be
just as good.

Speaker 1 (21:19):
All right, Well, this is exciting. I can't try to
do a little for Jeff. Yeah, yeah, that's it.

Speaker 4 (21:22):
That's it.

Speaker 5 (21:23):
So the best thing about this, this is the one
of the things that made the drinks so popular, is
when we garnish this, we put a little sprig of
basil on top, and we're gonna break this basil up
of it.

Speaker 4 (21:32):
All the aromatics come out with a good smack.

Speaker 1 (21:36):
That smack really kind of opened up those natural oils
in there, right, which is kind of the fun part
about it. And that's interesting part. I think whatever you
use a fresh orb like that, doing a little like
smack on it kind of or even just you know,
smashing it together in your fingers are a litt muddley
makes a big difference on that one.

Speaker 4 (21:48):
Right it does.

Speaker 5 (21:49):
And I don't know, bartenders and mint and basil and stuff,
it's become a thing.

Speaker 1 (21:55):
It's a thing, right well, I love how bartending and
you know you're just being a mixed just for a
cocktail person. It's it's it's definitely become more what's the
word I'm looking for here? I mean, when I was younger,
like the barty poured beer, and now you got people
like yourself who make amazing drinks, who study this stuff
and kind of really get into it.

Speaker 5 (22:11):
Right Well, I think you know, everything is cyclical, cyclical
because if you go way back, preprobriate, pre prohibition, bartenders
were you know, that was just a serious occupation and
They all those classic cocktails that came out of that
prepropriate pre prohibition into prohibition and throughout that that came out.

(22:34):
You know, these these guys set the bar very high
for us, and then you know, things kind of took
the backside, and everybody thinks. When I was, when I
was bartending in the city, everybody asked me what I
did you know?

Speaker 4 (22:46):
Was I an actor? Was I, you know, singer or whatever.

Speaker 1 (22:49):
I know, you're an amazing singers.

Speaker 4 (22:53):
I don't know about that. H So I was always like,
do you like what you're drinking? That's that's what I do.

Speaker 6 (22:59):
You know.

Speaker 5 (22:59):
It's a full time bar center at Tribeca Girl, And
uh it was. It was a really great gig. Yeah,
well it's a great gig. You can make great money
to it. Let's talk about this one a little bit.
So this is an interesting drink here, this one. The
Ara Max are really really nice in it. The elderflower,
I think is a.

Speaker 1 (23:12):
Nice touch to it. It's not super sweet, you know.
I almost think whenever I see that elder flower of
the core, I kind of a phrase and have like
the syrupy texture to it. Not at all. This is
a very I mean this would be a great food drink.

Speaker 4 (23:21):
I feel like if it's not, it's not super strong.

Speaker 5 (23:26):
The ol r it is if you're drinking out an
own it is that syrup sticky texture, right Yeah. But
when when you put it all together, it's, uh, it
comes out, you know. It's it's been wildly popular at
at at the bar.

Speaker 1 (23:39):
Yeah, and that's a great and what a great summer
drink too. That's really light, refreshing easy. Is there a
lot of like we call it like a high booze
rink or no, now.

Speaker 5 (23:47):
I mean elderflower core is not very strong. The gin
that I'm using is not a super strong gin, so
it's you know.

Speaker 1 (23:55):
I made some uh like a like a Gen and
Tonic wings once, like a chick and wings that I
confused with Gen and Tonic, which was pretty cool. I
used the gin. I kind of marinated everything in the
gin a little bit of lime and then took them
out and then actually made a I'm kind of gross
to say, like a thickened to Gen and Tonic, you know.
I kind of had little corn stars to it, slurred

(24:16):
it up and poured that over my grilled wings with
a bunch of fresh cilantro Oh my gosh, it was delicious.
I think this gin is one of those drinks that's
just I don't know. I think some people hate it
but don't really give a chance, is that, you know
what I mean?

Speaker 5 (24:27):
Right, Well, everybody had a you know, I always say this,
you probably had a bad experience at a Christmas party
that your parents were having, and people were drinking gin
and tonics and you were sneaking around finishing everything tonic
and you got sick because it was probably a shitty tonic,
bad tonic and and you know, really strong gin right,
totally totally, and it gave you a hangover, give your

(24:51):
stomach ache, you got sick.

Speaker 1 (24:52):
Well, hopefully you know you don't get sick from that one,
that's for sure. We definitely don't want that to have happened,
that's for sure. Jeffy, you just got a chance to
taste us. You went to check on our other guests.
Uh yeah, I'm I'm loving it. I'm a little upset
that you left me only a mouthful. Well, it's a taste.
It's a taste. It's a taste. No, but I love it.
I love the basil with the pear and the elder flower.

(25:13):
I think at all. It's like just like a floral refreshing,
really really good drink. Yeah, I think it's too sweet. Yeah,
it's not too sweet. I was telling him, I appreciate
how it doesn't have that. I was I was afraid
it was gonna have that kind of like like syrrippiness
from the from the elderflower the core. Yes, but it
doesn't doesn't. No, it does not. And and also the

(25:35):
pair the pair the elder flower. Immediately in my mind
that again, I was thinking, that's gonna be a little
sweet for me. Not sweet. It's actually pretty dry for
for those flavors to be in there. It's a it's
like a very dry, refreshing again floral like the elder flower.
Just it all works. It almost it almost reminds me
of like it could be leachy, you know, like totally. Yeah,
it's like it's so close to that. Yeah, I agree completely.

(25:58):
It definitely has that kind of olderflower thing going on,
which is a very strong, but not overpowering too much,
very refreshing, right yeah.

Speaker 6 (26:05):
No.

Speaker 1 (26:05):
And and and the herb, the herb of the herbaceousness,
I guess of the basil works so well with the
other flower kind of like brings up makes it a
little bit more floral front with the herban herbal loop
pop of it.

Speaker 4 (26:16):
Yeah.

Speaker 1 (26:17):
Yeah, totally delicious drink. Love that one. Great summertime drink
for sure. What have we got next, Gary?

Speaker 5 (26:23):
So we got one last one. This is the really
simple drink that I This is what I sip when
I'm grilling about it. So my go to is bourbon.
This is just bourbon with equal parts lemonade and iced tea. Okay,
so kind of like an Arnold Palmer but with bourbon.
And then one more smack. I got a little bit

(26:45):
of fresh mint that I'm gonna put in there and
we just shake that all up.

Speaker 1 (26:51):
So even the mint's the same thing. You're gonna smack
that like you do the basil.

Speaker 5 (26:53):
Yeah, open it all up, get all those oils, like
you said before, out So we're gonna shake this up
really good.

Speaker 4 (26:59):
All right, you shake.

Speaker 1 (27:00):
Shaking up right there. But at that you love that
sound with that cool emotion too. Is there a different
This is a real question, Gary. Is there a difference
in the shakes like some people do the back and
forth they would kind of up and down. Some people
kind of make the circle.

Speaker 4 (27:11):
I think that's usually when I when I shake at
the bar, I do a lot of that, you know
that rhythm.

Speaker 5 (27:19):
This is a weird shaker. This is really nice shaker,
but it's it's not my favorite, but because of the
way it's.

Speaker 4 (27:25):
It's set up.

Speaker 1 (27:26):
But uh, it's beautiful, No, it's it looks nice. Yeah, yeah,
it does look good.

Speaker 4 (27:31):
But I always tell people it doesn't matter how you shake,
but just shake really well. Yeah.

Speaker 5 (27:36):
You know, when I'm teaching people things, if I'm doing
like a corporate thing and and somebody takes it a little,
you gotta shake it. You want you want to feel
the whole shaker get really cold, and you want to
and frost it over. Yeah, yeah, and you want that
froth absolutely.

Speaker 1 (27:50):
For anybody who's interested, you can obviously go see Gary
at Antoinette's in in in Sandy Hook, Connecticut. You can
go see him there, talk to him, have his delicious
drinks cocktails that aust You can follow mc Gary five
Boys on all social media platforms. If you have questions
about any of these drinks that he's making too, you
can also reach out to him there, or you can
hit me up at Chef Underscore Plumb on Instagram. Let

(28:11):
us know what you're thinking. We'd love to hear it
and give us a call here to student if we
want to talk a little bit more about summer cocktails.
That number Jeffy two O three three three three nine
four to two two or two O three three three
three w I c C all right, Gary, what are
we drinking now?

Speaker 6 (28:25):
So?

Speaker 4 (28:25):
This is my boozy yarn o'power or John Daily if
you want.

Speaker 1 (28:29):
Okay, okay, John Daily, that's hilarious.

Speaker 4 (28:32):
I don't think he'll be offended. No, I definitely really simple.
It's just a little mint bourbon iced tea and lemonade.

Speaker 1 (28:39):
That's delicious.

Speaker 4 (28:39):
I just crushed these what I'm grilling. It's just great. Wow.

Speaker 1 (28:42):
That is a really nice drink right there. Wow. I
mean now again, none of these drinks have been super sweet.
There's no overpowering anything here. I mean, this is just
a refreshing, nice cocktail. And give a good bourbon there
or no, yeah, we have.

Speaker 4 (28:54):
This is Ben Holliday from Missouri.

Speaker 1 (28:58):
I'm sorry, you can that's all right, you can put it.
It's you're a bourbon guy, so of course I'm gonna
ask you questions about it.

Speaker 5 (29:02):
So I'm sorry if I grabbed out. Now this is
Ezra Brooks, which is also nice bourbon.

Speaker 1 (29:07):
Great bourbon, still right, real really good stuff.

Speaker 5 (29:10):
We you know, there's so many again with tequila, like
we were talking about, there's so many great bourbons out there.
Uh and playing around. And I know the guy that
you have coming in next I believe, uh, legendary human being. Yeah,
and you want to get to one of his stores
and find some of his story picks because.

Speaker 1 (29:26):
He's he's done some good mats from out of the park.

Speaker 4 (29:29):
I'll let him do the plug.

Speaker 1 (29:31):
So I he do a bad job right now, he's
getting ready to stop in new.

Speaker 4 (29:35):
Town there, mean that's where I go.

Speaker 1 (29:37):
So this is a great drink. And this is one
of those ones that's really simple to make, is it.
Is it equal parts iced tea, lemonade?

Speaker 5 (29:42):
Yeah, equal parts you could put and again play with it,
like I don't like sweet drinks, so these aren't very sweet.
But if you wanted it sweet, you know, you could
throw a little simple syrup in there, or you could
use a little more lemonade if you want a little more,
you know, depending on how you like it. But you know,
a little like I said, a little freshman and it's
just really refreshing while you're sitting around.

Speaker 1 (30:02):
You know, so we got a great bourbon drink, a
great gin drink, a great tequila drink. Let's say that
you're gonna make a nice fruity drink for our friend
Isabella there, our producer. If you were going to make
a nice fruity drink for her, what do you think
you go for first, Isabelle? Is anything you like or
dislike off top of the head before Gary like spits
out a recipe for you. Honestly, I'm willing to try anything.

Speaker 4 (30:20):
Let's see what you got, well, fruity for me?

Speaker 3 (30:23):
Like, I.

Speaker 4 (30:25):
Love bourbon. This doesn't sound like it would go really well.
But bourbon and pineapple juice is amazing.

Speaker 1 (30:30):
You know that makes sense. That makes sense. I get that.
And literally there's lots so many different types of bourbon
out there these days that you know, some people think
of bourbon, they think of Jack Daniel as they think
of you know, Jim Beam or just something on the
Kentucky Gentleman or one of those lower level ones. It's
just it's a different world.

Speaker 4 (30:45):
Now there's bourbon has just exploded.

Speaker 5 (30:49):
It's it's actually I think it's it's getting to critical
mass right now. Okay, but there's a lot of people
doing great stuff.

Speaker 4 (30:54):
You help.

Speaker 1 (30:55):
We could do a little charred pineapple garnish on there. Yeah.

Speaker 4 (30:57):
Absolutely, it's ability to.

Speaker 1 (30:59):
Drink that bourbon and pine apple.

Speaker 4 (31:00):
Is that your thing?

Speaker 1 (31:00):
Would you do that?

Speaker 2 (31:01):
Absolutely?

Speaker 1 (31:02):
I would. She's like, whatever you give me for the
rest of the time, I'm ever off off for a drink,
I'll take it.

Speaker 5 (31:07):
But of course, you know, rum is perfect with drinks,
sure so, And there's so many good go tos. But
I like a dacri, a real dacri shaken, you know,
not frozen with a with a really good rum like
like heming.

Speaker 4 (31:21):
We used to drink that was that was amuways.

Speaker 1 (31:24):
Go too so, so you could be like, we're drinking
like Hemingway, you could feel like, yeah, Jeffie, what do
you think about this beverage? I don't think you've given
your two cents? First of all, I love it. I
love it that it's not too sweet. Again, Oh, you
didn't use just traditional iced tea in this right? You
used to?

Speaker 4 (31:41):
Well I cheated, Yeah, I used, But I love that.

Speaker 1 (31:44):
I think that it makes it even better, It makes
it simple for people.

Speaker 5 (31:47):
Yeah, yeah, I used a hard hard uh I knew
and iced tea and a Lucky One, which is a
brand new brand that just came out of canned lemonade,
oh wow, which is hard lemonade. And the cool thing
about them is they give some money to uh, rescue dogs.

Speaker 1 (32:01):
That's cool. Yeah, you've got plumb.

Speaker 4 (32:04):
I mean, I got two rescue dogs at home, so
we like that.

Speaker 1 (32:07):
So we actually used hard lemonade and hard ic tea
to make these. Yeah, so this is definitely not quite Deesel,
but we're getting there. Yeah, this is the reason I
like this one. Any chance any of the drinks could
be on a special tonight at the at the at
the restaurant, Well, we always do.

Speaker 4 (32:24):
The pair base.

Speaker 5 (32:24):
That's on our cocktail list right now, and I could
always make uh yeah, and actually the watermelon margarita is
on our cocktail list right now too.

Speaker 1 (32:33):
That's a great one.

Speaker 4 (32:33):
And I could always make this John Daily.

Speaker 1 (32:36):
Uh, that's a fantastic beverage. Your favorite drink. I know
we've we've been talking a lot about cocktails. Give it
some great recipes out there. I want to hear a
fun bar story, though. Man, you've been doing You've been
behind the bar for a long time. You've seen some
crazy things people come in. I'm telling you, I just
know because I know that I know the business. I
know you. Uh, what do you think has been one
of the craziest or oddest or weirdest things that's happened

(32:57):
to you behind the bar? I mean I usually PG, please.

Speaker 5 (33:01):
I usually put all that stuff behind me as soon
as I close up and lock of the door. Come on,
I'll never forget. I was at the bar at Tribeca
Grill and guy had ordered fresh oysters and he called
me over and he said, what's that? This was in
my oyster? Look at that? And I looked down and
he had a pearl in his oyster, which I know

(33:22):
you've probably seen that. I had never seen it before.
And I'm like, oh, you know, there's a lot of
oysters and new pearls, but you go, you got to
pearl that time you.

Speaker 1 (33:30):
Buy a lottery ticket exactly.

Speaker 4 (33:31):
But I've seen you know, I don't know. If you
do that late night show, we could talk about some.

Speaker 1 (33:39):
Yeah, you know, I think actually making that martini that
we had a little bit ago that Jim Martine and
using that as almost like a like a like a
minionette in sib an oyster would be delicious. Yeah, absolutely,
we've actually done that. We did a G and T
uh minion with an oyster, an oyster shooter with a
Cia Bobo pearl. That was awesome drink. There was like
an oyster shooter day that of a G and T.

(34:01):
So it was a raw oyster and like a shot
of G and T.

Speaker 4 (34:03):
I just like a little highly whiskey on my Scotch
like that. Yeah, smoky.

Speaker 1 (34:11):
So what's your drink now? So if you're gonna if
you're gonna go and sit outside. Obviously we talked about
these the ones mad what's something you would drink like
in the summertime?

Speaker 5 (34:18):
Well, definitely this this iced tea bourbon remonade. That's a
I drink that I love those. And then we were
talking a little about the ranch water. If I'm sitting
on the beach, I like to just you know, fill
up like a sixty ounce.

Speaker 1 (34:32):
Big with.

Speaker 5 (34:36):
A bottle of tequila and a bottle of Topo Chico
and sit there for six hours.

Speaker 4 (34:41):
That's that would remindard to if.

Speaker 1 (34:42):
I pour out half the gallon of the Topa Chico
and then I sit there for six hours my drink's
been empty for you know, four of those six. But
that's okay. He's like, I only have one, that's it. Yeah,
just have one, Just have one. Uh, that's These are
great drinks, man. We appreciate you taking the time to
come in here and share them with us and talk
about summer cocktails and thank you. None of these are

(35:02):
that hard to make either. I just want to recap
those recipes. We don't mind for people's Yeah, we did
the watermelon paper ready, here we go.

Speaker 5 (35:08):
We did the watermelon margarita, which was just tequila, watermelon,
the core, uh citronas halapano and some fresh lime juice
with a little of Gavi syrup. And then we did
the Peer Basil Martini, which was gin, pure pure lime juice,
elder flower of the core and some basil.

Speaker 4 (35:28):
And then the the bourbon for lack of a better
term than John Daily. Yeah, I love I love calling
it Jo.

Speaker 1 (35:34):
That's great.

Speaker 4 (35:34):
He's an amazing individual. Just uh bourbon lemonade and iced
tea and take that up.

Speaker 1 (35:41):
The little network shows about like competition shows with cocktails,
they had a couple, did they, Yeah, yeah, Yeah, there's
been some bartender shows.

Speaker 5 (35:48):
Yeah, I think a lot of I think, like at
least a lot of the guys that I know are
so tired of some of the pretentiousness that comes with
so that I don't call myself a mixologist just truthfully.
I've been doing this for thirty two years, yeah, thirty
four years. I'm a bartender. I like to make great cocktails.

(36:09):
I don't have a lot of time like the other
people do to cook stuff and make stuff, and I'm more,
I think, focused on customer service, three ingredient cocktails, doing
things fast.

Speaker 4 (36:19):
You've been there, you know. I don't have a lot
of help.

Speaker 1 (36:21):
So it's if you're the king of three in gooding
cocktails and you crush it with that. Though, because you
said where you're working now, what you're doing, you don't
have the hands to do it. You don't have the
time to do all stuff. So you can do some
prep work ahead of time as some things done right.
But it's all about keeping it simple. Because you're singing
drinks out there, you're going to have one hundred people
in there by yourself.

Speaker 4 (36:36):
Yeah, but I just I just think that sometimes you know,
some people overthink it. Yeah. I decided to try to
keep it simple and make sure everybody's having fun.

Speaker 1 (36:45):
That's the most key thing. I think, the hospitality part
of our businesses. It gets lost these days so much. Yeah,
I think our generation, I would call it our similar generation.
That's kind of what it was about.

Speaker 6 (36:55):
You know.

Speaker 1 (36:55):
It wasn't so much about the You had to make
good food, you had to make great cocktails. But also
people would come back to see Gary because what do
we do? You want to go see Gary. It's not
want to go have a cocktail. Absolutely, but you know
the reason I like to go see Gary not only
do I love him as an individual and as our friend,
but I've gone in there multiple times unannounced, eleven thirty
at night, four deep at the bar and we're walking

(37:15):
in with a crowd of people, and he still has
always has time to look up and say, hey, how
you doing. I'm seeing you the second welcome welcome, you know,
And I think that's that's the vibe you get when
you go there. It's like you feel welcome. You know,
you're about to get a great cocktail. Everyone's having a
good time. It's just like that's, oh, thank you.

Speaker 5 (37:32):
There was my uh my kind of like Rabbi in
the best Business was this guy Mike Waterhouse, who's a
beverigs director for Mary and was just tryback or group
and he always taught me par tend with your head up.

Speaker 4 (37:41):
That's like, no matter what you're doing, make sure eye
contacts is a big, big thing. I like that.

Speaker 5 (37:47):
But people will wait for a drink if they know
that you know they're waiting for Yeah, if they think
you're ignoring you, they'll get mad.

Speaker 1 (37:52):
One hundred percent. All I want is acknowledged, agnowed me
when I walk in. If someone says, I see you,
I'm going to be with you as soon as I can,
I'll wait an hour knowing that that person knows that
I'm coming to be there. It's the one they like
do that, Like you're a homeless person begging for change
when you walk into the bar and they just like
they kind of look the other way, like you're not
right there, you know, like they're trying to pretend you're

(38:14):
not waiting for a cocktail. That's the worst.

Speaker 4 (38:17):
Yeah.

Speaker 1 (38:18):
I love the visuals. That's why I picture exactly what
you're saying. It makes you laugh so much. Jeff Lordie, Well, Gary,
great drinks man. We appreciate you, We appreciate coming in
the studio with us and taking time. You're on a
busy Saturday. I know you a lot going on tonight.
You got work and you got you got your your
Hawaiian shirt on your rants work Tonight's.

Speaker 4 (38:34):
Have the plan if I I'm probably gonna go right
there from here.

Speaker 1 (38:36):
So yeah, that's great. I love I love guys. Make sure,
if you haven't done so, check out garyt Antoinettes every
Thursday through Saturday.

Speaker 4 (38:45):
Thursday, Friday Saturday nights.

Speaker 1 (38:46):
We open up at six and you stay up until
as long as are people there. Yeah, yeah, yeah, it's great.
You got to check the out right behind Nave momont In,
Sandy hook A fantastic.

Speaker 4 (38:55):
What is it? Do we say?

Speaker 1 (38:56):
Speak easy? What do we call it now? Cocktail bar?

Speaker 4 (38:58):
What cocktail bar? Lounge?

Speaker 1 (38:59):
Yeah?

Speaker 4 (39:00):
Speak easy. You could just walk right in. You don't
need a you know, a knock.

Speaker 1 (39:05):
Or a code or you should start being open on
Likeesdays and make a code.

Speaker 5 (39:10):
Yeah, the code on if you want me to be
there on Wednesday, The code is I have a stack
of money for you.

Speaker 1 (39:17):
Make sure you follow our friend garytt Gary five Boys
on Instagram and on Facebook as well.

Speaker 4 (39:23):
And Antonette's Underscore m on Instagram too, if you want.

Speaker 1 (39:26):
To underscore n M on Instagram as well. Gary, you're
the man. We appreciate you. Thanks for coming and bringing
these in.

Speaker 4 (39:31):
Thank you for having me.

Speaker 1 (39:32):
He's the man man. I love those cocktails. Gary always
makes it simple, which is great, right, absolutely, absolutely, every
single one of them is delicious and they're approachable, and
that's outside of the box. Easy to make, right, easy
to make. It's like, nothing too crazy, especially for summertime.
I think we want to be easy in the summertime, right.
We don't want to overthink it. We don't want to
feel good to make a whole bunch of stuff. A
lot of these two you can even making a picture

(39:53):
and have it ready to go. Yeah, And and they're
not so sweet that you can't have several of them.
And they're not too alcoholic, you know, like it's just
enough sweetness to make it approachable and to be able
to have a few. And I couldn't think that. I
couldn't think of any like, like, you know, summertime food
that this wouldn't have worked with. You want to grill burgers,
you want a grill steaks. You want to be out
there making you know, grilled barbecue, chicken on the grill,

(40:13):
or smoking smoking chicken, or making pizza. These always work.
With that, every single one of them, every single one
of them work. And I love the ease of That's
kind of the thing I think that keeping things easy,
I really I try really hard on this program, Jeffrey,
and what we do is to explain that it's food
doesn't have to be hard, like, it doesn't have to
be different though it doesn't. You know, let the stuff shine,
get great ingredients, don't go listen you're gonna make yourself
a cocktail, get good ingredients. So I do say that, Yeah,

(40:36):
don't buy the cheapest bourbon you can find. Well, you
know they say bad stuff in, bad stuff out, so
you always want to start with something good. Yeah, I
mean the difference between a good bourbon and a bad
bourbon is you know, dollars, Like that's not too crazy,
you know, we're not talking thousands of dollars difference here. Yeah, No,
there's there's there's very very very good bourbon, very good tequila,
very good gin all for reasonable prices. Just through your

(40:57):
homework and talk to somebody how about this. Don't get
us ours coffee this week, Just get rid of one
of them. Just get rid of one of them. Seven
to eleven, like a man like me. Just get it.
Just an old drip coffee. Yeah, very keep it very,
very simple. That's what we got to do. Right there,
we've been joined by Gary five voice here from Antoinette's
hanging out, giving us some great cocktails, some really really
fun stuff to taste and try, and keeping it simple.

(41:18):
We appreciate him coming in the show. When we come
back right here on WICC on Plumblove Foods, Jeff and
are gonna be joined by one of our favorite humans
in the planet. He's a legend. Our friend g is
coming in from Bottle Stop and we're talking summer wine.
It's gonna be a lot of fun. Jeffy, I'm a
wine guy. You know that, right, You are a one.
You're a Solomon here.

Speaker 4 (41:33):
I am.

Speaker 1 (41:33):
As a matter of fact, I am a level one. Solemnly, Hey,
that makes me funcy. It's very fundcy, and we're gonna
be super fancy. You're on the program, not at all.
And we come back stay right there checking out Plumb
Love Foods and WYCC the Voice of Connecticut. We'll be
right back. Love Food's right here on a Saturday w

(42:05):
I c C. It's Chef Plumb and Chef Jeff hanging
out with you. And again thanks for hanging out with guys.
We appreciate we're talking summer cocktails. Pig shot to our
friend Gary, five boys for being in Jeffy Hum makes
a fun cocktails. Love that guy. Love that guy, let
me intets, love his energy, love being around him. He's
just such a legend of a human being. Good at
what he does, great at what he does, great what
he does. And I like how we talk about the
hospitality part of it. And by the way, if you've

(42:26):
missed it, you're just picking the show up now. The
show will be podcasted everywhere. You can get it on
Monday this week. It's when I get the show. So
this episode will be podcasted anyway you get fine audio programming,
you can get it there right there. Of course, s
Siri or Alexa or your AI assistance. Yeah, there's play.
They'll find It's very terminator, shouldn't it. Yeah, Sky, that's happening. Yeah,

(42:46):
I know to talk about that. I'm aware at some
point you think they can make food. What's kin that? Yeah,
I think it's kin that. I mean, this guy they
have to feed you through that little tube they plug
in the back of your neck, in your neck. Well,
you know that sounds terrible. I'm picturing like like the
Matrix where they're in the little pods. You know, Yeah,
you're in that little pod. It's like like, wow, well,
it wouldn't be summertime. We're gonna move on for this

(43:06):
because I'm gonna keep going in it. I was just
gonna say, we're going yeah, yeah, yeah, it'll be bad.
It wouldn't be summertime without talking a little bit about
wine and Jeffy. Wine is a place in my heart.
You know, as I've been on my my health journey,
I've stopped drinking beer so much and I do enjoy
wine tequila, so you know, wine's kind of you know,
it's my thing.

Speaker 4 (43:24):
I love it.

Speaker 1 (43:25):
I want to say, stop whining, like, but that's the
whining is totally different. Yeah, but it's different kind of.
But well, I love one, are you kidding? I love
one especially. I love a rose uh going at the summer.
But when I started drinking lots of rose, nice crisp white,
nice white. I love a good pinot too, to be
honest with you, A little lighter, a little lighter red.

Speaker 4 (43:45):
Yeah, a little lighter red's nice.

Speaker 1 (43:47):
I tend to go mostly white. I honestly, I love
Austrian wine year round. But in the summer we talked
about actually and it was just kind of a fun
It's a fun place to think about wines. I think
about reasling, I think about stuff like that. There, you know. Yeah,
we're joined right now by legend of a human being,
one of our favorite people. He's been on the podcast
a ton when we were just a podcast show. We're
happy to have him. He's been on the show too,

(44:08):
actually about a year ago, I think at this point
when we first started. Yeah, he is the proprietor and
one of the best wine mines in our state. Ladies
and gentlemen joining us from bottles stop Jeep hotels with
the thank you for that. Well, legendary human being looking
like a million bucks. By the way, you're talking about
what you're working, but look at you. You look at
a million bucks.

Speaker 6 (44:24):
Well, I think when you work a lot, you're active
all the time moving cases of wine and then drinking
the inventory. I think there's a lot to be said.
And then eating right, eating right too, you throw eating
right and all that other stuff in there and and
help help Helpis you young?

Speaker 4 (44:37):
You know what I mean?

Speaker 1 (44:37):
All right, well, I appreciate it. And you've got some
you have. You have kids graduating high school now, and
the world's changing, right.

Speaker 6 (44:43):
Yeah, My son graduates in the next month and he's
going to be off to college in the fall.

Speaker 1 (44:48):
It's kind of scary. Where's it going.

Speaker 6 (44:49):
He's going to go to ri So he actually just
committed last month, and so yeah, yeah, I'm excited for him.
It's a it's a whole chapter that is unfolding.

Speaker 1 (44:57):
I was telling my wife, my twins are doing the
same thing, and Starter went to college last year. But
I was telling my wife, I said, I think it's
you know, because she's sad about it, of course, and
I can't blame her. I get it, you know, But
like I was like, it feels like it's kind of
exciting though it's like a whole new chapter. It's a
whole different level to be able to hang out with
our kids. I think it's a great gauge to see
how good of parents we were, because like, if they
want to come home, they want to be with us,
you know, because they've been away. That means it's a

(45:18):
good job, you know. I mean, listen, I don't ever
want to go home, so you know, makes sense. My
family life is terrible, but my kids, I think, want
to be with us more so it's kind of like,
I don't know, it's like a test.

Speaker 6 (45:27):
Yeah, no, it's bittersweet. It is bittersweet. You're you're you know,
you're closing the door on the you know, the cute
and cuddle of years, and you're like looking forward to
them becoming an adult and hopefully you did a decent
job of making a highly functioning one.

Speaker 1 (45:39):
Too many mistakes r Yeah exactly. I hope they didn't
screw them up too bad. Yeah, hopefully, hopefully. H Do
you ever talk wine with your kids, even your older
ones or no?

Speaker 6 (45:46):
You know, it's funny. In my house, there's always been
like an open policy. So if I've got something open,
you're welcome to have a sip out of it, Smell
it obviously.

Speaker 4 (45:55):
You know.

Speaker 6 (45:56):
It started when they were younger and they were allowed
to sip on some things, but mostly smelling. So for me,
we always focused in on smell it three times. If
you smell it three times and you can tell me
what you feel like, you you're sensing, then I'll let
you have a sip okay. And we've done that with everything,
not just wine, beer, cocktails, not necessarily straight on booze.
I'll let them smell booze, but I want them sip booze.

Speaker 4 (46:17):
Okay.

Speaker 6 (46:18):
But that's that's been great, I think for them because
it's reduced the novelty of consuming alcohol.

Speaker 1 (46:23):
That's exactly where I was going to go because I
never cared about my daughter. Like, you know, if we
poor champagne, I'll pour them some out. If you want
to chaste wine, they contain it, they won't usually take
it because they don't like it as much. But like,
we never made it a big deal, so it's never
really been a big deal exactly.

Speaker 6 (46:34):
And I think there's countless times where my kids, you know,
if we're having someday dinner and I'll say, hey, do
you want to splash a wine in your glass? And
like my daughter seventeen, she'll say no, yeah. So again,
I think it's just a question of how you bring
it up. If you make it taboo, if you make
it something bigger than it is, then then they'll build
it up to be that. If you treat it like, hey,
this is exactly what it is. It is an agricultural product.

(46:57):
It's no different than the coliflower that we transformed in
to a meal. This is what someone's done with this great.

Speaker 1 (47:02):
Right, They've grown something amazing and created this with it,
and let's respect that part of it and talk about
that part of it. Yeah, posts so, hey, this is
an alcoholic beverage. Obviously talking about the safety part of
it too. But like you know, I guess I'd never
made a big deal about don't know how to scme
a parenting radio program, but.

Speaker 6 (47:16):
That's what Well, look, it's like butter, right Like butter
is great when used in moderation. You can't be eating
steaks of butter, right like you can't be drinking bottles
of booze and expect good things to happen.

Speaker 1 (47:25):
Well, that's probably true to a degree to by the way,
I was in France and I bought French butter.

Speaker 6 (47:29):
Home's changing. Yeah, I could eat sticks of French butter.

Speaker 1 (47:32):
I guess, unbelievable, believable. It's close to to bree cheese
than it is butter. Yeah, you're definitely right, it really is.
It's like cultured. It has like a certain texture to it.
It's so creamy and it's delicious. Really. See, I want
to talk about the stores real quick for a minute
before we jump into it, because you have a bunch
of stores all across the state and if you know
anywhere basically in the state you are, you can find
a bottle stock.

Speaker 4 (47:51):
Well.

Speaker 6 (47:51):
Look, yeah, man, my family has been really fortunate. The
wine business has been great to us. You know, through
hard work and lots of drinking. We've been able to
grow buy stores through Connecticut. We've got Ansonia and Madison
they go by different names Antonia's Valley Discount Wine and
Madison's and Madison Wine Exchange. And we got three Bottlestop
locations Newtown, Torington, and Avon, And uh, can.

Speaker 1 (48:12):
We just go with one name? Like, just go with
one name, you know, marketing purpose. You know what's crazy.

Speaker 6 (48:15):
We thought about changing the Antony and the Madison store
back over to Bottlestore or like over to Bottlestop. Those
stores predated Bottlestop. I feel like our customers would revolt, right, yeah,
because we've been there for so long operating to that
same name. Like people, I don't I don't know where,
I don't know. We could do enough branding to show
people that it's under the same ownership.

Speaker 1 (48:33):
Wow. Yeah, all right, So lots of stores you can
go check him out, Go find Geef, you can find
a bouncing around. He's a great guy to talk to
about wine. Jag and I had some really great conversations
et on the phone just talking about wine before. And
you're you're really smart when it comes to sort of stuff.
Can you just talk about your training and just working
in the business. How And I'm just trying to lay
the groundwork as to how you're the expert here.

Speaker 6 (48:50):
Yeah, one hundred percent.

Speaker 1 (48:51):
Man.

Speaker 6 (48:51):
I kind of just was a product of watching my
mother and my father run a wine store, and and
mostly my mother, who would engage a lot with customers
and helping answer questions, and she herself had was like
much more pedestrian training, right, like just reading what she
came across and trying to repurpose that in front of
customers when they asked her questions, and of course having
a genuine interest in the subject. And I thought to myself, well,

(49:12):
if she could do it with no training and no
background and just deploying what it is that she's coming
across from information, what if I took a more academic
approach to this. What if I started reading books? What
if I started looking at her classes? Yeah, you know
from there tasting reading, tasting reading. And then I enrolled
in a couple of classes and I became certified somalier
way back like twenty something years ago. And as much

(49:34):
as it is to say that you've got like a
credential and title like it's, it's really got much more
to do with what it is that you've gotten yourself into.
Always popping courts, always reading a book, always reading a
tech sheet, things like that are the steps that help
make you a smarter wine person. And I've just, i guess,
always just been committed to those simple steps.

Speaker 1 (49:53):
And I do it to this day. Yeah, I was
going to say, like I think Jeff is due. What
do you think about this? Like, I think it's anytime
you get that knowledge or for end, since you know
you get that certification, you know, it's like a muscle.
You got to use it. If you don't use it,
it just starts to fade away. You know, you study
your butt off when you've actually go take these tests
and you know a bunch of information, but you don't
keep using it, it just starts to fade away. Yeah,
well the rubber has to meet the road at some point,

(50:14):
and you can't just read books. You actually have to
apply the knowledge that you obtained from the books. So
it's like, if you're not doing it in practice every day,
it's not as uh visceral or real I guess you know.

Speaker 6 (50:25):
Yeah, muscle memory, right, I got. Tasting is a skill. Right,
to be able to consistently taste at a high level
means that you're constantly deploying that logic. You're constantly deploying
that practice, right, like doctors and lawyers. It's a practice.
Well that's why I joke around. I tell everybody I
drink for a living. I kind of do right, Like,
so when I'm having a glass of wine at home,
sometimes my wife gets upset with me, like, can't you
just relax? Why are you reading? Why you're doing this

(50:47):
while we're trying to watch our show and or cook dinner? Right, Like,
it's because they got to read.

Speaker 1 (50:51):
I got it. If I read five minutes just about
what I'm what I'm drinking, though, it becomes something you're
like to learn more about and get to be smart about.
And you learn more about it and you can all
kind of goes hand to hand.

Speaker 6 (51:00):
I think, of course, well, you like even when you're
when you're chefing it up right you guys, like you
were just talking about French butter right like, like, I'm
sure the flavor and the texture and the things that
you're sensing that make it different than butter that we
have here probably made you at least do a couple
of Google searches or talk to somebody who makes that
butter to say, hey, what, like, tell me why? Absolutely,

(51:21):
recognizing the difference is one thing. Understanding the why is
the best thing.

Speaker 4 (51:26):
Yeah.

Speaker 1 (51:26):
I love that we're joined by g. Pattel from Bottlestop
and Value Discount hanging out with us talking about wines
and summer cocktails. So we did summer cocktails with our
friend Gary and Geez here talking about summer wines with us,
and we're gonna break down into that. I have a
feeling we're gonna taste something too, which makes me excited. Jeffy,
you can check out G anywhere you go to social
media at the wine Slinger. Is that right, je G

(51:47):
GP wind Sling, GP Winslinger. That's what it was, GP
winsleing on Instagram. Reach out to him. Ask me questions.
He'll answer you back eventually. I promise, I promise all
the time, all the time. It's what he does, no
doubt he knows more than just one he does. He's Gary.
You're stinging. Your rais is about bourbon and your knowledge
of bourbon.

Speaker 6 (52:02):
Yeah, I would say, like I say, all things that
they'll beverage, right, So, Bourbon's definitely been trending over the
past decade plus, and so as it starts to trend,
you start to see an explosion of cool new products,
cool new producers, and then you, you know, again, start digging,
going down the rabbit hole. Yeah, tasting, reading, exploring, learning
about why these people have come up and what makes
them stand out in the marketplace. I mean, Bourbon's been

(52:23):
really a really interesting follow over the past ten years.

Speaker 1 (52:27):
It's funny. I don't think of bourbon as a cocktail
like for the summertime either, but you know, he made
a great one. So yeah, you know, I just you
own all these adult beverage stores, we'll call them, right,
the wine shups. How many new products a month? Do
you say? Like reach out to you and like when
something's trending and they're like, try our bourbon like, I mean,
how many things do you have to try it? And

(52:48):
so on?

Speaker 6 (52:48):
On average, I would say that we'll see just like
information about a new product in the range of ten
to twenty per week, and that's just what week. That's
just what I'm seeing from there.

Speaker 1 (53:02):
We Wow.

Speaker 6 (53:02):
From there, I got to filter it down and say, Okay, well,
I'm only interested in in auditioning or tasting or meeting
with the person who's responsible for helping market that product.
You know, maybe I'll audition anywhere between ten fifteen products
in a in a month if they're the right products.

Speaker 1 (53:20):
Yeah.

Speaker 6 (53:20):
Pre COVID, I would say that I probably tasted something
to the effect of one hundred and twenty lines a month.

Speaker 1 (53:26):
Wow.

Speaker 6 (53:26):
Wow yeah wow. Yeah, that's that's toned down quite a bit.
And I think that's just a question of you know,
the industry going through some changes as a result of COVID.
But all that tasting, it's like you must be able
to pair things off of like memory and word, just
because you know exactly what they taste. Like. Well, you're
I don't know, I think you might be giving me
too much credit. No, you know what, you know, what's

(53:48):
funny is I've had customers come to the story and
so they'll tell me exactly what they're cooking, or they'll
tell me a dish and I'll ask them what's the
what's the like if you're making cocovon, okay, great, like,
but what about cocoon?

Speaker 1 (53:58):
Is it that you like?

Speaker 6 (53:59):
Tell me what it is the flavor component that you
latch onto, and I'm going to try and match to that.
So sometimes I won't even make the same recommendation for
the same dish for the for two different people. Right Like,
I'm gonna make different recommendations based off what it is
that you feel like you like in a dish that
you're making. So I'll ask about the sauce, I'll ask
about the preparation. So if someone's telling me, hey, I'm

(54:21):
making ABC, I'll say, what about ABC do you think
sings to you?

Speaker 1 (54:26):
And I'll match the line to that I didn't give
you enough credit? Do you talk? I'm like, dude, no
one's doing that when I asked when I when I
go to my wine shop and I'm like, oh, hey,
you know I'm making this tonight. I'm just thinking which
one of these And it's almost always the same thing.
I could have just read off of the Google AI assistant,
you know, like and like what you just did. That's like,
that's real thought going into its make the drive go

(54:49):
to bottle stop, That's what I'm saying. There we go,
There we go. We like that. It's worth the time.
And listen, we got a few minutes here. Maybe we'll
taste some wines in the next break. Is that okay? Yeah,
I did want to talk a little bit about one
of the things that you educated me on that I
started feeling very strongly about. Maybe give a few minutes
here to talk about it, if you don't mind about
the grocery stores and wine and grocery stores and that
sort of situation and how much we're trying to avoid

(55:11):
that happening and why yeah, one hundred percent.

Speaker 6 (55:13):
You know, I think when when you take a look
at that topic, we talk about wine being available in
supermarkets and just what that looks like in other parts
of the United States. I look at the Connecticut wine
scene as being, believe it or not, one of the
more progressive wine scenes in the country. Given the fact
that we're only three and a half million people, we're
not a very big market, but we've got such a

(55:34):
diverse selection. We've got some of the world's best producers,
large and small, available in this state, and that's because
of the way our laws currently work. We've got over
a thousand independent purchasers of adult beverages in this state
through the package store system as it exists currently. That
gives all these producers, again both large and small, an
opportunity to compete. The moment you reduce the number of venues,

(55:57):
and that's exactly what happens when we give it to
corporate retail. We've seen this in other markets where corporate
retail dominates wine sales. You start to see the thousands
and I'm talking about thirty forty thousand different wine labels
that we have available to us trink down to five
or six. And while that might not seem like okay, well,
I mean I could choose a bottle of wine out
of five thousand options.

Speaker 1 (56:18):
Yeah, you could.

Speaker 6 (56:19):
But the problem is it becomes super homogeneous. You don't
find some of the more unsung heroes like what I've
got here today. You find far fewer family owned and
operated producers. You see far less a state grown bottled
and produced wines. You start to see more factory wine
and there's nothing wrong with factory wine. You need both

(56:39):
to exist. You need yin and yang, right, Like, I
know so many of my best wine customers that started
out drinking factory wine and then got hipped to the
fact that.

Speaker 1 (56:47):
It's just yeah, yeah, it's me that's the best.

Speaker 6 (56:49):
And the moment they're you know, they're palette weeks up,
they have that day of reckoning of like, oh my god,
I can't believe I've been drinking this for so long.
It happens usually when they've tasted something that's really good.

Speaker 1 (57:00):
So I think one of the things I thought was
interesting to see when I were talking about this was
the amount of people in our state, the three and
a half million, you know, versus the amount of wine
we can get it. Our state different you know, like
you said, small labels and small things like that. You
go to Florida where it's available in grocery stores and
they may have thirty five hundred bottles, but they have,
you know, sixty million people whatever's in Florida. Like, it's

(57:21):
just it's remarkable the difference.

Speaker 6 (57:23):
Yeah, So we have an insanely large number of wine
selections here in Connecticut. I think it's like four x
the number of wine labels available here in Connecticut versus say, Florida. Yeah,
and that's because you've got the buyers of Costco and
all the big supermarket chains that are the makers of
these brand success. So instead of having a couple of

(57:44):
thousand people you would think Florida should have, I don't know,
ten thousand wine buyers, Sure it doesn't. It's got less
than what we would have here in Connecticut, and as
a result, you've got less opportunities to get in front
of decision makers who can help influence the market and
sing the praises of these unsung heroes.

Speaker 1 (58:03):
Yeah. Well, I think it's really interesting, and not to
mention to how it affects just you know, mom and
pop shops around state, and how it affects you know,
just small business itself. It doesn't you know, you know
the store I go to for you is right next
to my grocery store. It's not hard to go to
my my groceries and then go to the wine shop.

Speaker 6 (58:17):
Well, you know what's funny is there are more package
stores than there are supermarkets. So anybody that says it's
inconvenient for me to get a bottle of wine at
a package store. I'd say it's more convenient to get
a bottle of wine than it is a dozen eggs, right,
Like it's easy to get booze that it is bred.

Speaker 1 (58:31):
I maybe I'm I'm wrong, but all all package stores
are usually in the same vicinity of the facinity of
a market. Like you go to the market, I mean
where I go. It's it's next door exactly. I just
walk next door and get my liquor there and then
go shopping. It's just the thing that I think you
would miss out on the most. They're all the small,

(58:53):
really amazing like great deal bottles that those are the
things that I love to find.

Speaker 4 (59:00):
That.

Speaker 1 (59:00):
That's the reason I love going to a bottle stop
is to is to be able to be like, hey,
I know, you know whatever big name rose, I like
it dry with this, help me out, yeah, and then
getting like five or six options of something really cool
that's within my price rang. It's a great point. I
think you lose that that touch. You know, if you

(59:21):
go to the grocer store to buy it, there's not
going to be a g there who is an expert
with wine and be able to talk you through it
and make it feel non pretentious and make it, you know,
make you it's okay to buy a fifteen eighteen dollars
bottle of wine, like, oh, it's actually really good to
have with this look.

Speaker 6 (59:33):
You know, corporate retail forty years ago was kind of
a phenomenon, right, We've seen all the tricks. We know
their playbook. It's cookie cutter stuff.

Speaker 1 (59:41):
Right. Yeah, I couldn't agree more and I look forward
to it and listen. So if people want more information
working with find information out on Yeah, for sure.

Speaker 6 (59:47):
So if you want to learn more about wine supermarkets
and how we should be keeping it independent and for
the Connecticut wine customer, just go to Ctwine Customer dot
com and you'll learn tons of information there.

Speaker 1 (59:58):
Sign up help support campaign. There you go. We love it,
we're supporting. And of course when we come back right
here on Plumblove Foods, it's gonna be wine tasting time. Jeffy,
that makes me excited. Yes, I'm very very excited this. Listen.
This is a tough job. This, I mean I'm willing
to do. We'll do for you, though, We'll do it
for you. That's what we do, all right. You're right here.
Blumb Love Food's a chef Jeffrey, Chef Plumb say right there,
we'll be right back on the Voice of the Connecticut

(01:00:19):
w c C. Blumb love foods. Right here on w

(01:00:44):
I SC the Voice the Connecticut, Chef Plumb, Chef jeff
and me moving to Mike's stand. There we can hear Jeffie. Wow, Yeah,
it was a squeak. This is your favorite bumper music.
I think you like this one. I like them all,
but this one makes me feel like I should start rapping.
Oh should we do that? No, okay, that's probably a
good idea. We're joined by g Protel hanging out with us,
talking wines, talking to summertime drinks. If you've missed any

(01:01:07):
part of this program, you can get the podcast version
of it. It'll upload on Monday's when's gonna happen, so
you know anywhere you get fine audio, get the show there.
We haven't done it enough, but if you want to
call in, you can call us. Jeffy, we'd love to
talk to you. Two O three three three three wy
c C. That's two O three three three three nine
four two two. We should have been pushing a little
bit more, but we've been talking so much. I've got

(01:01:27):
to put it out there. You know, we're hanging out
with Gee Petel talking wines. Ge my favorite thing that's
happened so far day as you sat down and you
had three bottles of wine.

Speaker 6 (01:01:36):
Well, look, man, I come always wine intel. I don't
like I there's always a bottle somewhere on my person
or in my vehicle, no matter where I go.

Speaker 1 (01:01:44):
That's odd. And of course about that, always a bottle
of one somewhere on my person. I don't know how
I feel about that. But uh so you were bringing
some Italian stuff today? Is that we're talking about?

Speaker 6 (01:01:55):
Yeah, you know when you told me summer wines and
uh you know, we're just gonna have fun and let
just you know, let's just riff on some stuff. I'm
thinking of myself, all right. Well, look, Italian wine is
what I question, among the most asked for and talked
about wines in my stores right especially on the imported side.
But we always get caught up with all the glamour
prestige appellations like you know, Kiante Tuscany.

Speaker 1 (01:02:18):
Yeah exactly.

Speaker 6 (01:02:19):
And you know, to me, I'm thinking to myself, I
want to go to like places undiscovered or a place
that you might otherwise think of for reds, but maybe
we're gonna grab white or rose, and so yeah, we
got some fun stuff here, man. So we're we're traveling
the boot today.

Speaker 3 (01:02:33):
Uh.

Speaker 6 (01:02:33):
And first up, we've got a little gave, oh Govi.

Speaker 1 (01:02:37):
So I think of Gave as the grape that's used
to make prosecco. No, No, that's Gilea guilelea.

Speaker 6 (01:02:42):
Yeah, so you're thinking glar, You're absolutely right. So Gavi
is a commune that actually is in Piedmont, a place
that's famous for red wine, right, like that's Barbara Barbera
Delcetto Nebuolo and of course the famous.

Speaker 1 (01:02:54):
Wine of Barololo and Barbarasco.

Speaker 6 (01:02:57):
Right, but nobody ever, ever thinks about the white wines
that are there, specifically Gavi, which I think is a
ridiculous high quality wine that's got amazing potential for the summer.

Speaker 1 (01:03:07):
And what do I mean by that crisp?

Speaker 6 (01:03:09):
I'm thinking right, beautiful acidity, great aromatics, it's got lots
of fresh fruit. Something that's a little more stand out
about Govi for me is that it's got a little
more body to it. So it's gonna pour use a
little bit here. So you guys, that's exactly what I'm
talking about. It's made with a grape called Krtes okay
and so Cortes. Like I said, it's got a good

(01:03:29):
apple pear, fruit honey to the.

Speaker 1 (01:03:32):
Smell out of too.

Speaker 6 (01:03:33):
Oh maybe we've got some great glass were today. Make
sure you grab it by the stem.

Speaker 1 (01:03:36):
Guys, this is amazing. Really gets your nose in the
cup though, that's important. Let's see. So the color of
this you're looking at, it's kind of that the light
yellowish kind of going on there. Yeah, it's really Chris's
crisp smelling, which I'm excited about. And uh, Govi is
the place, it's not the grape. So the grape is Cortasy, correct. Yep.

Speaker 6 (01:03:54):
Govi is the commune and the place that the wine
is made. And this is made by a great little
family producer called Brolia, imported by a really awesome import.
Anytime we talk about imported wines, we got to talk
about the people that bring them over because you know,
they're part of the process. They're steward and what is
an agricultural product that's temperature sensitive all the way from

(01:04:15):
one side of the world to the other.

Speaker 1 (01:04:17):
Uh and vs.

Speaker 6 (01:04:18):
Imports out of New York City. Bring this in and
not in huge numbers. This is a smaller family producer.
I love this Govi and what and again Goviy in
general tends to be pretty diverse, but this one in particular,
it's got this great combination of refreshing elements but also
a touch of body to it, right, Like.

Speaker 1 (01:04:34):
So it's so much I was about to say, because
I think I was afraid. You know, crisp like savignon
block has a crisp, but not a lot of body
going on, like not like a full full feeling in
your mouth. Jeff, you get that too. It kind of
had a little bit kind of going on with this, right, There's.

Speaker 6 (01:04:45):
A touch more texture, it's a little more round. It
doesn't dominate with buttery oak characteristics like some American chardinay'se
can that kills me by the way I can't do it.

Speaker 1 (01:04:54):
It's tough.

Speaker 6 (01:04:54):
I mean, if it's not paired with the right meal,
if it's not the right situation. I think that's a
limited style of wine, meaning that it doesn't have have
a ton of application for me in what I tend
to consume for food and wine.

Speaker 1 (01:05:04):
But yeah, this is great for barbecue. This is This
is a fantastic ond. Jeff, what do you think of this?
I love it.

Speaker 4 (01:05:09):
I love it.

Speaker 1 (01:05:09):
It's a super drinkable, great for the summer, right, yeah,
on the bullet, but fruity but not sweet. Yeah, dry
and fruity, which which I really love. It's almost like
a stone fruit maybe apricot. I feel like I get
a lot of apricot, Yeah, grape fruit kind.

Speaker 6 (01:05:28):
Of like, uh yeah, one hundred percent. I feel like
you've got you know, you've got all the right right
flavor profiles. And what I really like about this again
is that a bit of that texture. So we were
talking about summer summer wines. Summer summer for me at least,
I don't know in my rotation, Uh while my social life,
does you know, is very limited because it works so much. Yeah,

(01:05:48):
it's very limited, very very very limited. But the social
life that I do have usually revolves around during the
summer months.

Speaker 1 (01:05:54):
Lots of salads. What do I mean by this?

Speaker 6 (01:05:55):
Potato salad, right, macaroni salad, but also straight up like
leafy green salad creas with grilled proteins. Right, So when
you've got like pasta salad that's got that mayonnaise, and
all those are potato salad bats of those types of flavors,
but then also salad with some grilled salmon on top,
like a bottle of wine. Like this is perfect because

(01:06:17):
it works with the full range. I love sipping on
this stuff. If it's shrimp off the grill, if you've
got fish, tacos, whatever, whatever you can think of working
in your plate when it comes to rich, savory, salty,
light crisp, if it's oysters on a half shell, if
you've got the right man, this is brilliant.

Speaker 1 (01:06:37):
Man, I can picture this being great with oysters or
any kind of shellfish. Yeah, I mean this is again
low brow Jeffie coming in. When I taste this, I'm like,
I could eat a smash burger and drink a bottle
of this. I'm not joking. I think it would go
so well. It's just like a when you said potato
salad and coastal and all those things, I'm like, this
is definitely that kind of like, oh yeah, this is

(01:06:57):
like barbecue drinking wine. I can really enjoy this with
like and I think it would go well with the
smokiness of the grill. And also, like you said, the
richness and the creaminess of all the salads really good.
So gee, the kind of the question that everyone's gonna
ask is what is the bottle this cost?

Speaker 6 (01:07:12):
So, you know, I wanted to focus in on a
couple of different price points today mostly that's how's my
brain works, right, Like I think of Tuesday night wines,
I think it's Saturday night wines. I think of Sunday
afternoon wines. Right, And so this one is a little
more on the premium side. It's not terribly expensive. I
think it over delivers in terms of spend to quality.

(01:07:32):
It's twenty five bucks a bottle. That's wow, that's not
bad at all. That's fromastic, a state grown bottled and produced,
you know, family owned operation. I think that's a fantastic
price point.

Speaker 1 (01:07:42):
So a callback, you wouldn't be able to get this
bottle of wine. And if Florida in Florida.

Speaker 6 (01:07:47):
Correct, yep, I in in my opinion, producers like this
struggle to find an opportunity in those types of markets
because no one wants to hear their story.

Speaker 1 (01:07:55):
They're too small. Yeah wow, I mean it's a great
story and it's delicious. I love that one. Yeah, it's
really good. Could you say the name of it more, tom,
so everyone knows what we got here.

Speaker 6 (01:08:03):
Absolutely, it's Brollia Govi And specifically they call this one.

Speaker 1 (01:08:07):
They're La may Rana okay, And you carry this in
all the stories we do excellent. So that day you
want to go taste this and go out to a
bottle stop or Valley discount and just go and say
I want the Brolia Govy yep, And.

Speaker 6 (01:08:20):
They're gonna hand it right over to You're gonna spend
twenty five bucks. And when by the time you pop
the cork and pour it in your glass, immediate satisfaction
almost guaranteed.

Speaker 4 (01:08:28):
I love that.

Speaker 6 (01:08:28):
And this does need to air rate or anything like that. No, No,
you don't need to decant this. I would say, put
it in your fridge. You never want to drink like
I follow the fifteen minute rule, right, So put a
bottle of white wine in the fridge fifteen minutes before
you want to consume it. Pull it out on a
hot summer day. You could leave it in a bucket
of ice or leave it in the fridge. But as
it sits in your glass, it's gonna warm up. And

(01:08:49):
usually is it it's been in your glass for a
little bit, a couple of minutes, aget not fridge cold,
but just a little bit warmer than that. That's when
I feel like you get a lot the best combination
of aromatics in flame beautiful.

Speaker 1 (01:09:01):
Is it ever okay to put ice in wine? No, Jeff, No,
So I tell you what I do? Uh Oh, I
feel like Jesus about to tell me I'm wrong. Well,
so no, no, no, no?

Speaker 4 (01:09:09):
All right?

Speaker 6 (01:09:09):
So here here, like, is it wrong to put ice
in your wine? Ice as you know it?

Speaker 4 (01:09:13):
Yes?

Speaker 1 (01:09:14):
Okay?

Speaker 6 (01:09:15):
Why because in my opinion, you're basically watering it down?

Speaker 1 (01:09:18):
Correct?

Speaker 6 (01:09:18):
And these are not very high alcohol wines, right Like
generally speaking, when you talk about whites Rose, even the
last wine I got here at Lambrusco lower alcohol, right,
so you get there's more sessionable qualities to these types
of wines in the summer. But the moment you water
down boom, you're losing a ton of flavor, right, So
you would never want to do that. So what I
do is I'll take either strawberries or grapes and we'll
freeze them. Oh, so you freeze strawberries and grapes if

(01:09:44):
you're gonna be outside it's not a huge gathering, but
there's enough people where you're gonna be worried about whether
the wine stays cold in their glass, and you do
like keeping bottles chilled all the time. Like, dude, just
take a bunch of grapes, take a bunch of strawberries,
whatever you got on hand, get them in your freezer,
and use those as ice cubes, and then when you're
done with your glass of wine, you got a wine
soaked strawberry or grape to That's.

Speaker 1 (01:10:04):
Kind of great. That's a great that's a great move
right there. That's a great move. Pro tip. That's a
pro tip. And the reason I asked that is because
there was a lot of times that I'm I'm having
wine on the back deck and I can't just drink
it as fasts and it starts to get gets me
too warm, you know what, And I'm like, yeah, I
kind of want to throw the lece cube in there,
But now I can throw a grape in there. I
love that freezing and grapes and put it in and

(01:10:26):
then a wine soaked grape. That doesn't sound bad at all.
From whence it came? Yeah, from whence it came? That
super meta see what have we got here? This looks great.

Speaker 6 (01:10:38):
Yeah, so look, it's not several times Jeffy was mentioned
it earlier. Right, it's not severer time unless we're drinking rose.
So this is one of my favorite producers all time.
I know, I've got the favorite producers for different reasons.
E Lowry out of a Bruzzo number one. A Bruzo
has come a long way in terms of the American appeal, right,
the consumer appeal here in America, they've long been making

(01:11:00):
good wine. But you're talking about the other side of Italy, right,
Like the west coast is where you find Tuscany, the
east coast is where you find a Bruzzo. It's almost
on the same kind of latitude logic, but it's just
south a click right, and so these guys face the
Adriatic and A Lowry's just been killing it for a
good twenty something years now. All a steak, grown, bottled produce,

(01:11:22):
family owned winery. This is their cheris Swollow dea Bruzzo.
So everyone's heard Montepulciano, of course, right, specifically from a Bruzzo,
not the village in Tuscany, but Montepulciano dea Bruzzo. This
is a rose of Montepulciano, and they call it cheri swallow,
which means cherry red basically, and so you could see
this is a deeper color rose than much they typically

(01:11:42):
used to. Yeah, right, And so Montepulciano as a red
wine or just as a grape in general, it's a
pretty gregarious grape. Like it produces bolder, richer flavors. It
can be suave if it's a coaxed into behaving like
that through the use of oak and you know, aging
a little bit, but generally speaking, it's got some bold
character tension between tannin and the city. So that's that's

(01:12:03):
why you got this nice deep color here in this
rose because those slightly thicker skins and these guys are
trying to bring forward the characteristic of the varietal.

Speaker 1 (01:12:12):
And the color of the wine comes from the skins
of the great the tannins and the skins. That's what
the color kind of comes from. How long the color,
how long the skins sit in there is how you
know the color can.

Speaker 6 (01:12:19):
Change exactly right, you crush, and if you don't let
those skins sit in with the juice, you'd get yellow
juice from a red red gray of course. And so
if you let it sit for a couple of days,
you get something pink. If you let it sit for
a couple of weeks, you've got something red.

Speaker 1 (01:12:32):
Yeah, I'll tell you so, just on the nose or
off the bat, Jeff, if you don't mind, I'll jump
into this one, because he's a gat job on the
last one. Yeah, this has I mean, it's almost had
some strawberry hints going on. It's kind of nice. I
was going to say that strawberry, maybe little cherry. I mean,
am I getting a hint of even watermelon? And when
we say that, we're not saying it tastes like that,
you kind of get the reminiscent in your nose of
it is what we talk about when we smell wine.
So this is in the color, like you said, a

(01:12:53):
little deeper red on that this is a higher alcohol
content or no, No, it's.

Speaker 6 (01:12:57):
Still in that thirteen and a half kind of range. Yeah,
that's kind of yeah, very very moderate, hm. And that
color not only you know, obviously the skins sitting inside
the juice for a little bit longer. That not only
translates to color, but like you mentioned earlier, tannins Tannins
aren't a flavor, it's a tactile sensation, So it's a
textual feel that happens on the inside of your mouth.

(01:13:19):
So you typically don't find tannins in white wine at all, right, Rose,
you don't necessarily find tannins in the pale, salmon colored
ones when you start to get into these deeper, darker roses.
I'm not saying it tastes like cabernet or nebiolo, where
it like rips apart your cheeks and your gum line, right,
but you do get that sensation and you do start

(01:13:39):
to feel the wine differently than you would a white wine.
And I think that's the exciting part of rose and
specifically rosees like this Sey Lowry. So when we get
into Jeff mentioned earlier smash burgers, right like, I'm literally
trying to convince my wife tonight that we should be
making smash burgers on the grill and I want to
do lamb smash burger. Okay, oh right, so lamb smash
burgers on the grill. A bottle of this chilled like

(01:14:02):
fantastic because there's that judicious amount of tannin that helps
dry your mouth out when you're having that juicy burger
smothered with some good cheese.

Speaker 1 (01:14:11):
I'll tell you.

Speaker 6 (01:14:12):
Now, there's like it's it's like, I'm not a scientist,
but there is some scientific stuff happening when you've got
the fat of an animal in your mouth plus tannins
from any type of wine.

Speaker 1 (01:14:25):
It's like, I love what he's describing this explosions.

Speaker 6 (01:14:29):
Yeah, there's there's definitely like you need somebody smarter than
me to explain the why, but it definitely exists.

Speaker 1 (01:14:33):
I don't know anybody smarter than you. I don't know
no one, no one's I know a couple of meteorologist
which are very smart, very smart, but they have no
idea what you just said. They're so lost. Yeah, they
have nothing at all. This is great, This is really incredible.
Like the fact they call it that cherry red.

Speaker 6 (01:14:47):
You said, yeah, well so that's what cheriswollow translates to,
And they call this cheriswollow de Bruzzo.

Speaker 1 (01:14:52):
Yeah, which is like an aptly named because when I
smell it, I almost, like you said, all those fruits,
it almost reminds me of a like fruit punch. I
don't want to be you know, like, but almost like
I get like a fruit punch, like all those different
fruits like yeah, like in there, like strawberry, raspberry, grape.
You know, I agree completely, And it has a nice
body to it too, but it doesn't have that in
the background. No, I don't drink it like you get

(01:15:13):
that nose and then you drink it. You think it's
going to be sweet and it's not. It's very dry
and clean, and you get like hints of that fruit
in the background, which I think is great. Is what
goes great with a whole burger thing. We're just talking about.

Speaker 6 (01:15:23):
Yeah, and let's go the other direction, right, Like, let's
say you're not a carnivore at heart, right, Like, let's
talk about what are some of the toughest things to
pair wine with, and that's like earthy well, nachos.

Speaker 1 (01:15:34):
Yeah, did you just say nachos? I said artichokes. Chokes.

Speaker 6 (01:15:37):
Yeah, I think you said nacho You're right, No, one
hundred percent bitter earthy vegetables, right, I like tofu is
the worst bitter earthy vegetables. I think are some of
the toughest things to pair wine with. And I think
a wine like this works really really really well.

Speaker 1 (01:15:48):
Yeah, you can kind of hope against it, which is
great because I would say, you want to like be
far away from the flavors, you know, or make them
go side by side, you know. Yeah, no, that's sound logic.
It just keeps it, you know, one left field or
right next to each other. So you know, yeah, sweet
and sweet or sweet and not sweet. Yeah, I agreed, agreed,
This is great. This is a great pole. So of course,
the question how much does this one costs?

Speaker 6 (01:16:08):
So again, everything I told you before. They're all family
owned and operated. I actually know the owners quite well
at one point in time. Well I've met with them
multiple times, multiple times. But they're really great people. This
one is only fourteen bucks. Oh my gosh, what did
you hear that? Yeah, fourteen bucks.

Speaker 1 (01:16:24):
Get to bottle Stop right now before it sells out.
I mean, we're not even trying to commercial for bottle Stop.
That's a great that's a great buy.

Speaker 6 (01:16:30):
I'm telling you now, there's a misnomer that you need
to spend a fortune on wine countries like Italy. And
then again, this is why I wanted to future Italy.
They're home to so many unique varietels that you just
don't find in any other part of the world. Yeah,
and every corner of the place makes wine. They make
wine all over there, and so none of it has

(01:16:51):
to be expensive. You can buy expensive wine, and expensive
wines are fun, but you don't have to buy expensive one.

Speaker 1 (01:16:58):
I love this wine. I'm going to go buy this wine.
But like Rose has gotten crazy, it has like it's
it's it's like a I'm trying to think of the
French producer that you know. Twenty years ago, it was
a twenty dollars bottle and now it's fifty.

Speaker 4 (01:17:10):
Oh.

Speaker 1 (01:17:10):
I think you're probably probably talking about domain odd domain
Oh yeah, yeah, domain not. It was a twenty dollars bottle,
twenty five dollar bottle. Now you can't get it for
less than sixty to fifty bucks. Yeah, and it and
it's not any better. It's the same bottle, you know.
And it's like this is in my I mean, that's
that's a delicious Rose, don't get me wrong. This is
a little bit more interesting, Yeah, more going it's a
little bit more going on more and it's fourteen dollars

(01:17:31):
and it's like so it's like that that's the kind
of those are the kind of deals I think people
really need to get. Yeah, totally.

Speaker 6 (01:17:36):
So we've got another one here, right yeah. Yeah, So
we're staying in Italy, as I mentioned before, and so
just do this. This is to me, this is the
fun of summer, right, like being able to wake up,
go outside, feel the sun on your skin, like you've
brushed your teeth but you haven't showered.

Speaker 1 (01:17:54):
Okay, right, You're you're gonna throw some food on on
the grill.

Speaker 6 (01:17:58):
You're gonna make breakfast on the grill, okay, right, and
you want something to drink while you're cooking breakfast.

Speaker 1 (01:18:05):
I mean, this is breakinas. Are you drinking?

Speaker 6 (01:18:07):
We're cooking breakfast, breakfast wine? If it's a party day,
hell yeah, Memorial Day weekends coming up. I mean, you're
not telling me that at some point in time you're
gonna find yourself up early because you know you're up
early whatever and you're out You're like, hey, I gonna
you know, I want to I want to cook something
delicious like bacon, egg and cheese on a croissant.

Speaker 1 (01:18:23):
A glass of this. This is all right, let's give
it a go.

Speaker 6 (01:18:26):
Clato Karl Lambrusco.

Speaker 1 (01:18:29):
So this is a dry Lambrusco, and there's bubbles in here,
like Lambrusko. I think a little bit sweeter this. No,
this is gonna be bone dry.

Speaker 4 (01:18:37):
Wow.

Speaker 6 (01:18:37):
And don't get me wrong, I was kind of making
it extremely simplistic. But you could have this with charcouterie
and a cheese board with like really elevated like cheeses
and like really really delicious stuff in that situation. But
I love the versatility of a good dry Lambrusco. I
could have it with literally breakfast type foods. I could

(01:18:58):
have it with a lunch sandwich. Like, I look at
this as just being a fun, whimsical wine as well
as being something that can be served with like inexpensive
steak with chimmy cherry sauce.

Speaker 1 (01:19:09):
Man, I totally get the breakfast thing after the first taste, though,
it makes sense. I'm not saying I'm gonna go drink
and make breakfast, but like it makes sense. Are you
are you? Are you? It makes total sense. I was
gonna say, do you think less of me? Now?

Speaker 4 (01:19:20):
Not at all.

Speaker 1 (01:19:21):
I know I think more, actually more of you. And
I hope my wife Amber, if you're listening, it's not weird.
It's it's not weird. It's not weird to have a
delicious glass of dry Lambrusco for breakfast.

Speaker 6 (01:19:31):
You know the Roman soldiers, they gave him wine over water.
Yeah really, yeah, this center is a problem back then.
Yeah yeah, but you could trust the wine. That's kind
of my thing, wine over water.

Speaker 1 (01:19:42):
This is delicious. I want to give us a quicker
rundown of like the bubbles and taste. We got about
fur minutes left the showyes, so I'll make sure we
get all out there. Yeah yeah.

Speaker 6 (01:19:48):
So Lambrusco is a different style of wine all together. Right,
so when you think of traditional wines, it's Venus vonifera
different wine bine species all together. For a long time
we only knew lambrusce is being a sweet, cheerful kind
of inexpensive wine. But there are actually artisanal producers that
are trying to make high quality stuff and this is
one prime example of it. And so again the grape

(01:20:10):
bas Lambrusco. It's made in a bone dry style, It's
got fresh fruit character. It finishes off with great acidity.
I love how it does have that acidity. There is
a touch of effort vescence that helps lift things up
off the palate, which is why I like having it
with such a diverse set of foods because those bubbles
also and work to cleanse the palate. So you got
the bubbles working in conjuncture with the acidity, you're left

(01:20:32):
with this really tart kind of almost like a sour
cherry characteristic like under ripe fruits.

Speaker 1 (01:20:39):
Right.

Speaker 6 (01:20:40):
And then of course for me when I think about
what I want to pair that with, like anything with acidity,
bubbles and tart fruit character like it, Like it works
with so much save having a heavy steak.

Speaker 1 (01:20:52):
You can have this with a lot of different pizza, salad.
I mean, it would work with all these things. They're like,
this could cleanse your palate a little bit too, Like
if you're gonna do like into mezzone between courses and
with a glass of this and something just very light
to just kind of like change gears. Yeah, this is
a great one for something like that too. It just
completely changes the pace of something. We got about three
minutes left, so I want to get out there. This
one the cost tell me so twenty bucks twenty one bucks. Wow,

(01:21:16):
that's a that's a bye. That's a steal right there. Yeah.

Speaker 6 (01:21:19):
I mean it's fun stuff, and again, I that's a
steal if it's not breakfast wine. Maybe it's day drinking wine.

Speaker 1 (01:21:25):
To easily, day drinking easily, day drinking easily, cocktails by
the pool. You want something bubbly and interesting on the boat. Yeah,
very interesting and very interesting.

Speaker 4 (01:21:35):
Like not.

Speaker 1 (01:21:37):
You won't get bored of drinking this. And you guys
had this at all the stores we do. Yeah, that's amazing. Gee,
you were the man. We always appreciate you coming in
here and hanging out and talking to us and get
the taste together. It's so fun. I love being here.
I can't.

Speaker 6 (01:21:47):
I can't thank you enough for allowing me to come
on and talk talk about some vino dude, open door anytime.

Speaker 1 (01:21:51):
Man, We love having you here. Of course, Ladies and jump,
please make sure you check out Bottlestop Value Discount Wines.
I'm missing the other one, Madison Wining Mass and Wine Exchange.
There we go go see G. Go see the stores,
pick something up from him, look for him, ask him.
He's out there. That's for G. Yeah. Any one of
my team too. I mean my team is.

Speaker 6 (01:22:06):
I really feel really fortunate and my entire team is
very passionate. They love engaging with customers. They love talking
about this stuff just as much as I do.

Speaker 1 (01:22:13):
We love it. Gee, you are the man. Thank you
for taking the time to hang out with us here
on Plumb Love Foods and talk a little wine and
little summer summer drinks. Thanks brother, We appreciate it. Jeffy, Yo,
I feel like I've learned a lot today. I've learned
a lot today, and I've also got to slip us.
But no, you can't see that. Oh sorry. Also I
feel great. Well, that's better. And we found some great

(01:22:34):
wines that we're gonna find and go look up and
take care of that Rose Wines, awesome cocktails. This has
been a really fun episode all the way around. Yeah,
feel like we learned something. We learned things, and we're
helping you. Listen everyone out there, if you're listening, if
you've missed any part of this show, go right now,
go talk to Siri. This Monday morning, the show will
be posted and you can anywhere that you get your podcasts. Yeah,

(01:22:55):
anywhere your podcast or your digital audio content, you can
find Plumb Love Foods.

Speaker 4 (01:22:59):
For sure.

Speaker 1 (01:23:01):
We appreciate you guys listening. We appreciate you guys hanging
out with us, and we look forward to talking to
you guys all next week. Of course, no doubt about it.
When we come back here on Plumb Love Foods, We're
looking forward to doing a live shows too. It's a
lot of fun, right, It's the best. Absolutely, guys. Thanks
for taking the time to hang out with us here
on the show as we were live in studio. A
big shot to our guest Gee Hotel from Bottlestop Valley,
Discount wines in the Mass and Wine Exchange, and of

(01:23:22):
course our good friend Gary five boys joining us making cocktails.
Go see him at Antoinette's down in Sandy Hook. It's
worth a trip. I tell you he makes great cocktails. Gee,
he's one of the best three ingredient cocktail makings. Different See,
he's the best. I'm gonna tell you right now. I've
never had a bad drink. There we go. We love it. There,
we love it. For Chef Jeffy, I'm Chef Plump. Thanks
for checking us out here on WICC, the voice of
Connecticut people listening to Plumb Love Foods. We'll see you

(01:23:43):
guys later. Take care, friends, have a great weekend, and
the rest