Plumluvfoods WICC ep 26 Dry January with the Cocktail Chemist and Dr Jenn Stagg full

Dry January?? yup its a thing and Plumluvfoods has you covered with some great cocktails mocktails and medical advice to help you navigate the month!

Guests The Cocktail Chemist, Dr Jenn Stagg

Episode Transcript

Speaker 1 (00:02):
Coming, umber Storming, a World of Sound, Jeff Pull on
the Mic, Making Hearts Down, Jeff Jeff Brown, Shotguns, My Soul,
Chef Dead and.

Speaker 2 (00:16):
The Bad Down, Making New be Found Shop, Girls of Peace,
taustand Any Night.

Speaker 3 (00:24):
The Job and Marry Conversation.

Speaker 2 (00:28):
Song, The day Lights and bull Mad Dishes, The Street,
foot Store Sides, The Jeff Spring Late More, Tim Guys,
Too Soon a Podcast, Forever Set, Get Ready, Art Me,
Sucking Off, a Gay Marry Conversation, Son on the Fact,

(00:52):
to Say, Sun on the Knee, Chef Fun in.

Speaker 4 (00:55):
The List, and the Happy Saturday Everybody.

Speaker 3 (01:02):
It's plumblove foods right here on WICC, and we're having
a great time. It's January. I know, I know, it's
the first of the year. It feels like it's been
a long January, at least for me. It definitely feels
that way. Jeffy, has I felt like a long January
for you? Oh yeah, so far two weeks in. It's
freezing cold here in New York. Yeah, well, listen, it's

(01:23):
freezing cold everywhere, which is a you know, it's January.
I guess it's supposed to be. That's what I hate
when people people complain about the weather. But yet we
live in the northeast. You know what it's gonna be.
If you don't like it, go to Florida.

Speaker 4 (01:32):
Yeah, he just starts grumbling.

Speaker 3 (01:37):
Well, I mean I I agree to disagree. I guess.
I mean, yeah, I guess you should. It is what
it is, right, you should toughing up a little Yeah,
it is what it is.

Speaker 5 (01:45):
You're pumping up a little bit. She's just puffing up
a little bit here in the northeast. But I think
you have every right to complain. When you wake up,
you can see your breath, you can't fill your toes,
your fingers are numb, You're to bust up your your
nose is bright red.

Speaker 3 (01:58):
It's terrible.

Speaker 4 (01:59):
Wait, you say you at the bus stop, you weirdo?
What are you talking about? I'm sorry, I go to
New York City.

Speaker 5 (02:03):
I ride the bus sometimes.

Speaker 4 (02:04):
You've never rode a city bus in your life. What
are you talking about? That's not true.

Speaker 5 (02:08):
I ride the subway in the city bus constantly.

Speaker 3 (02:11):
Currently subway is different than the city bus. Dude, I'll
hof the city bus.

Speaker 5 (02:15):
I'm not scared.

Speaker 4 (02:16):
I've never seen a get on a city bus. Because
you don't hang out with me on the city bus,
probably because you want me to ride the city bus.
That makes a lot more sense to then. Uh, listen,
we're excited.

Speaker 3 (02:25):
But because it's January, we're gonna talk a little bit
about dry January. And I know you're thinking as chefs exactly,
but as chefs, are we really talking about dry January?
It's something that we really want to talk about. Well, yes,
because it's kind of become a thing, Jeffy. Everybody kind
of makes a thing out of it, and you have,
you know, some of my favorite cocktail bars now have
non alcoholic menus during this month, like much bigger non

(02:46):
alcoholic menus.

Speaker 5 (02:47):
Yeah, agreed, And honestly, I think it's probably good. It's
good for your liver, it's good for your health, it's
good for your soul. Take a little break. Not terrible, right,
I mean.

Speaker 3 (02:55):
I guess after the New Year, you know, after you know,
you know, celebrating New Year's Eve, celebrating the holidays, it
makes sense to do it.

Speaker 4 (03:01):
But I've just it's never been my thing. I've never
done it.

Speaker 3 (03:04):
But you know, listen, we're going to talk about some
great non alcoholic drinks with our friend Dimitri Zaharatis the
cocktail chemist is going to join us here in a moment,
and then a little bit later on our friend doctor
Jens Staggers and that beyond tell us the health benefits
of not drinking alcohol for a very short period of time. Well,
I shouldn't say that, but you know, I want to
hear it. Let's get the doctor's perspective. Yeah, solid thirty

(03:24):
in what happens? Yeah, I mean it sounds like a
book you're writing. Yeah, it's been thirty days since I've
drank a beer. Oh jeez, I feel like we're going down.
There's a lot of jokes. I don't want to make
them because it's all right there. It's low hanging fruit.
But I'm not going to make those jokes.

Speaker 4 (03:40):
It's too easy. It's not going to do it. Sorry,
joining us right now. Friends, a new good brother.

Speaker 3 (03:45):
You've seen them all over on great Day Connecticut, all
over the state doing fun activities and fun events. He's
a sweetheart of a human being, a genius of a gentleman.
And plus you know, it's got a little something to
do with the new company called Connecticut Stealing Ladies. John
Pea's welcome. My friend Dimitri is a Horitis the cocktail

(04:06):
chemist of the program.

Speaker 2 (04:07):
You how you doing?

Speaker 4 (04:10):
What's brother?

Speaker 6 (04:11):
That perfectly? You said my name almost like a Greek.

Speaker 3 (04:13):
Well, it's funny because we talked about it before the
show started. I do have to be honest. I wrote
it out phonetically, like right here, so I can have
it it is.

Speaker 6 (04:20):
Listen.

Speaker 3 (04:21):
Did you see I got a little nervous before I
said that. I looked down to make sure I was
saying it properly.

Speaker 4 (04:26):
You did, You did well, brother.

Speaker 3 (04:28):
So you and I were talking recently on an episode
of Great Day Connecticut. You were there making some some
non alcoholic cocktails that you did not give me a
taste stuff, which is very upsetting. But as you when
people ask for this sort of stuff and want to
see it as a person who is so I don't
know how to put this into making drinks. Is it
boring to you You're like, oh, God, really gonna do

(04:49):
this in January? Or do you find it as a
new outlet, a new creative like point to take on.

Speaker 7 (04:54):
I don't find it boring whatsoever. It's almost a little
more difficult to make a non alcoholic cocktail palatable and
tastes like a real cocktail than it is to make
a regular like you know, a regular cocktail. It's your
manipulating flavors a little more. It's hard. I feel like

(05:15):
it's come a long way than not alcoholic selections these days,
thus making it easier for people to be able to
go through dry January, so bro October and the such
without feeling like an outcast, you.

Speaker 6 (05:29):
Know what I mean.

Speaker 7 (05:30):
Like, I've been bartending for almost a long time, thirty
years almost, and the only thing we had back then
was o'dules that pretty much head or if you want,
like a soda. But now you have a lot of
companies making and there's a lot of different companies making
non alcoholic spirits, no alcoholic wines. I mean every major

(05:50):
beer companies making not alcoholic beer too. I mean the Coroni, Heineken,
Guinness like the such, and an Athletic Brewing which just
is crushing it, local Connecticut company that's become one of
the biggest breweries in the country.

Speaker 3 (06:03):
Great products, great product too. I mean there's stuff it
tastes like beer.

Speaker 7 (06:06):
It's good, tastes like beer. And if you're chubby like myself,
you like the low calorie part of it.

Speaker 4 (06:13):
Yeah, it is lower calory, that's for sure. Is definitely
it's a lot lower.

Speaker 7 (06:17):
Even the hazy ipa, which you know, as you guys
know hazy IPAs, those are super up there calories depending
on you know, who's making them in whatever have you.
But their hazy ipa I think is like sixty calories.
Don't quote me, but I think it's like sixty like
loggers than their pillsars are like twenty five thirty calories
and they taste very good.

Speaker 4 (06:36):
That's amazing.

Speaker 3 (06:37):
I mean it's interesting because I just, you know, it's
almost like they just drink of beer, you know, like
I guess if you're trying to take the time off.
I mean, like you said, you know, the dry January,
the October one. I got a buddy of mine who
does a thing called layoff take may off, and it's
just first up here today one. Yeah, it's a whole thing, man.
And he does it because of a friend of his
who died. It's a long story, but anyway, it just
feels like there's always a reason. Then there's some reasons

(07:00):
to do it. And January kind of feels like the
one where it's like, let's just take the month off
here from drinking. And I don't know, man, like, I
get it. I understand that I haven't had beer in
forever and I've lost a bunch of weight. You know,
it helped lose weight because the Calories's a lot of
calories in that. But some of the stuff you have
when you were making your alcoholic you're not alcoholic drinks.
We're still almost like spirits, but they just didn't have
alcohol in them, right.

Speaker 8 (07:21):
Yeah.

Speaker 7 (07:21):
So so just going back to the show that we
did on Monday, I use Liars' it's a company l
y e.

Speaker 6 (07:29):
R s right, l y r e apostrophe s.

Speaker 4 (07:33):
Yes, that's not that came bet I you spell that
l y r e s liaryes.

Speaker 3 (07:40):
I don't know.

Speaker 7 (07:42):
Yeah, I think it's British for something in Australia, sure,
but yes, I mean they have a whole line of
spirits that are comparable to like, so what I used
was their dark Cane spirit, which mimics an aged up
they have, uh. And then the other one I used

(08:05):
was their Blanco there Agave Blanco, which is like their
their a tequila alternative yep. And then the other cocktail
which I did like I manipulated a an aperol sprits.
I use their Italian Sprits Liquor, so it.

Speaker 6 (08:19):
Kind of like mimics an apparol kind of thing.

Speaker 7 (08:21):
But they have a whole whole bunch of stuff. And that's,
like I said, that's not the only company. Would I
use one of those? And like say a something in
club soda.

Speaker 6 (08:32):
Probably not. It's not gonna for me.

Speaker 7 (08:34):
It's not replacing that vodka or that gin or that
tequila with where it has some body to it. These
are very their water their watery kind of consistency. So
that's why you got to be able to manipulate them
a little better, add a little.

Speaker 6 (08:49):
Body to it.

Speaker 7 (08:50):
So in the espresso martini that I made for for
Scott and Kara, I use a tutor one like a
rich demarera of vanilla serrum, so that right there is
an have some body to the coptail, little viscosity exactly,
it's gonna the coffee, same thing. So you've got to
be able to know how to play with these in
order to you know, really succeed at that final cocktail.

Speaker 4 (09:13):
And where do you find these?

Speaker 3 (09:14):
I mean, Jeffie's got a question too, But is this
like at the liquor store is a grocery store, I mean,
or a special. I mean, obviously listen to twenty twenty five,
can buy anything from Amazon, but sure.

Speaker 7 (09:22):
Sure, I'm pretty sure you could buy these online because
they are they have no alcohol, but they're I know
liars is with CDI with.

Speaker 6 (09:31):
With our distributor, that distributor stuff.

Speaker 7 (09:33):
So they're the major distributors across the country at GARSS
the world, and in most instances you're paying more for
those not alcoholic spirits than for alcoholic spirits.

Speaker 3 (09:44):
Yeah, I was gonnas becuse they're probably pretty expensive. Jeffrey,
what do you got, because I know you're trying.

Speaker 5 (09:47):
I was just gonna say, I find this really fascinating
because you know, for years, whenever I saw mocktail menus,
I laughed because I would say, oh, it's fifteen dollars
fruit juice.

Speaker 4 (09:57):
That's what I thought.

Speaker 5 (09:58):
This is what we're getting, juice, fruit juice and a
splasher or a Shirley temple. That was the classic. Like,
you know, whenever I went to a bar with my
pops when I was a little kid, if I like
follow him around, it'd be like, give them a Shirley temple,
give them a couple of quarters.

Speaker 3 (10:10):
I don't flip, you know, like pinball or whatever.

Speaker 5 (10:14):
But now, like you're saying that you're mixing with non
alcoholic spirits, so it's it's it's like another level to
making mocktails, which I didn't I didn't realize that was
the thing, and.

Speaker 7 (10:23):
You're and now that could justify that fifteen dollars for cocktail.
For a mocktail, that.

Speaker 4 (10:28):
Makes more sense.

Speaker 6 (10:30):
I'd be interested in tasting that.

Speaker 3 (10:32):
Yeah, that's what I'm saying.

Speaker 5 (10:33):
That's it's way more interesting to me to try to
taste something that's that's that or a new creation with
these flavors. You know that you're saying, like these these
new things, that's that's more interesting. That's worth fifteen dollars
as opposed to when you go there and you're like, oh,
it's pineapple juice with ginger.

Speaker 3 (10:48):
All people are.

Speaker 7 (10:50):
Getting bartenders are getting very creative now.

Speaker 9 (10:52):
I mean.

Speaker 7 (10:54):
Most, I got to say most, most cocktail bars, like
I've said before, have these mocktail menus, and they have,
you know, a section with no alcohol, whether it's beer, wine, cocktails,
combination of all those. But even us here at the distillery,
I have three cocktails on a menu that are.

Speaker 4 (11:15):
Not alcoholic cocktails from a distillery.

Speaker 7 (11:18):
We're at a distillery. Yeah, and we have people that
come here like maybe you know someone is pregnant or
you know they're the d D for the night, and
they don't want to just sit there with like a
water or something, you know what I mean, Like you
you want to make everybody feel inclusive and and and
they could hang out now have what looks like a

(11:38):
cocktail in their head with.

Speaker 6 (11:39):
Their friends being social and not feeling like that outsider,
you know what I'm saying.

Speaker 3 (11:43):
I mean, can we just talk for a second. I mean,
what kind of institution are you running here? You have
people you know, we're bringing the pregnant ladies to the distillery. Like,
what kind of jerk does that?

Speaker 6 (11:53):
They bring themselves?

Speaker 7 (11:55):
It's a smart husband, he has a d D for
nine months?

Speaker 3 (12:00):
Wow, wow boom heard it here first.

Speaker 4 (12:04):
I don't think that's how it works.

Speaker 8 (12:06):
Why not?

Speaker 4 (12:08):
I mean, listen, two weeks off faro.

Speaker 7 (12:13):
Okay, So we just give we just offer something that
maybe they would.

Speaker 4 (12:16):
Like, got it? Got it?

Speaker 3 (12:18):
So we've seen this grow and grow and grow and
get bigger and bigger. And like I said, you have
restaurants now who you know or cocktail bars down who
actually put a menu out. It's just for this month
with these sort of drinks on there. Talk about you
said you had some of the distillery talk about a
couple of the ones that you're serving at the distillery now.

Speaker 7 (12:34):
So the ones that I made on Monday were the
ones that we serve at the distillery. So we make
a non alcoholic especial bar titi h with the Liar's
Darcade spirit. We make a I call it the Sword
of Rita because it's a margarita.

Speaker 4 (12:48):
But not really.

Speaker 3 (12:49):
Yeah, walk us, walk us through that one. You make
it because that that that one sounds really interesting to me.

Speaker 7 (12:53):
Yeah, Scott loved that one.

Speaker 6 (12:56):
He So I make it with the with the adave blanco.

Speaker 7 (13:00):
A little bit of a gave syrup just to give
it a little bit more backbone about a gave fresh
lime juice, uh, some prickly pear puree, and it added
a couple of dashes of orange bitters just to interesting.
And I use and I use the fee Brothers orange bitters.
I use feed Brothers bitters with making that alcoholic cocktails
because most bitters, the majority of bitters are made with

(13:25):
a very high alcohol base. So like angostura, bitters is
ninety proofs. You could rip shots of that and get
banged up like it's ninety per Wow. I got recommend
ripping shots of vegasterre bitters, but it has this purpose.
But yeah, so those are glycerine based, they have the
alcohol content, and those is more food grates. So I

(13:47):
think like a like an almond extract, any kind of
extract has that little bit of alcohol and that's that's
basically what they contain.

Speaker 6 (13:54):
So I use those.

Speaker 7 (13:55):
If somebody is really really like nothing, no alcohol, whatever,
we will just omit those. But I give it that
orange pop to mimic the triple sect that would go
in a in a bargarita.

Speaker 6 (14:07):
And then you have it.

Speaker 7 (14:08):
I need to do the salt rim which is optional,
squeeze a lime.

Speaker 6 (14:11):
And you know you're good to go. And then the sprits.

Speaker 7 (14:14):
As we know, the Aperol sprits hugely popular drink over
the last probably four or five years.

Speaker 6 (14:19):
I mean, I love them.

Speaker 7 (14:21):
They're delicious, they're easy to drink, and so I made
that one as well, but I spruced it up a
little bit for the winter time. I added a little
bit of spiced cranberry like baking spices in the in
the cranberry had that infuse and then just added that
to the Italian sprits, the liars Italian sprits not altofore
a non alcoholic prosecco and club soda and that was it.

(14:44):
Like they're super easy as delicious and you can't in
those three I know for a fact, like you, if
I put like, you would never know that they're no
alcoholic coctails because they're you know, they're they're balanced, they
have some some viscosity, some backbone to them. And yeah,
I mean it is like I said, it's fun to create.
It's actually sometimes they get stumped trying to make some

(15:05):
not out cocktails.

Speaker 6 (15:06):
You know what I mean.

Speaker 3 (15:07):
So how much do you see at the distillery in particular,
you know when people come in during this month, is
it like a jump in sales and the monoc all
of stuff this month. I'm just trying to gauge how
many people actually do this. I guess it's kind of
my well, this is our is.

Speaker 7 (15:19):
This is our first like full January being involved in
the distillery. So I really don't have anything to compare
it to from last year because I know they did
not have any doubt out during some of the menu
last year under the previous ownership.

Speaker 6 (15:31):
So I can answer this question next year. But in
my personal.

Speaker 7 (15:37):
Experiences, just talking with friends, talking with people in the
industry and stuff like that, it's definitely seen an uptick.
I mean, I have a lot of friends that go
sober this month. I mean in general in the restaurant,
in the hospitality industry, you know, front of house, back
of house. I've seen a lot of people go completely
sober and stay sober and still be involved in this industry,

(15:58):
which is pretty commendable because it is, as we all know,
an industry that really promotes drinking and sometimes you got
to have a drink at the end of the night
just to common nerves before you throw somebody through a wall.

Speaker 4 (16:10):
That's the truth.

Speaker 3 (16:10):
And I'll tell you we've talked about this before, but
you know, on this particular show in the past, how
the industry is changing a little bit and how you know,
you start to see more our generation, you know, us
old heads now in the generation. That's kind of how
it came up. You you would you would get off work,
you have a cocktail. That's kind of how the bonding
thing happened.

Speaker 4 (16:26):
Where now.

Speaker 3 (16:27):
I mean, these guys are doing yoga before they come
to work in the morning to get their body right,
and the buy is a temple and make sure they
protect themselves. And it's interesting how much it changes. I
just you know, I feel like this is also kind
of a product of that where it's just it's just
taking a turn. The industry is going in a different
direction where I think pretty soon we'll see this kind
of more and more, where you know, you have great
cocktails that don't actually have alcohol in them on every menu.

(16:50):
I mean applebe's not alcoholic menus coming soon, I'm telling you,
and you probably.

Speaker 7 (16:55):
Should, you know what I mean, Like, they'll probably if
they're smart, why not, you know, right right? Yeah, I've
seen you know, I think this is a good segue
for people if they want to, you know, try they're
sober curious or whatever and see if they could do it, how.

Speaker 6 (17:08):
They could do it.

Speaker 4 (17:09):
And sober curious that's not a thing, it's a.

Speaker 6 (17:16):
Thing, unfortunately, Yes, it's the thing.

Speaker 5 (17:19):
Wow. Yeah, I'm always sober curious. I'm usually curious how
I would be if I were sober.

Speaker 3 (17:26):
I'm just a curious You're just a curious fellow. Jeffy
was in sixth grade. Jeffy was voted most curious Boy.
Yes he got that teacher for it too. When we
come back from the break here a little bit, I
want to talk more about the distillery, but just to
just to focus a touch more on this non alcoholic
drinking stuff. I wonder how much this is going to

(17:47):
like stand on the menu come to summer, like, because
here's the thing. I have friends of mine who will
go out and have cocktails together and they don't drink,
and you know, he he'll he'll have a club soda.
He'll have all of me a club soda on line. Like,
I think that there's more choices. I think you're absolutely right.
There's a whole market there where. It just seems like,
you know, if Jeff, me and Demetria going out for
a drink and a body of ours with us who

(18:07):
doesn't drink, you know, they can either get the club
soda for you know, two dollars on the check, or hey,
here's our non alcoholic menu. You can check this out.
And now they're spending fifteen eighteen bucks and we're not
go have a problem buying the guy between fifteen eighteen
dollars drink because he's driving us.

Speaker 6 (18:21):
Sure, absolutely, I agree. I think these these menus for
the most part, they stay the rest of the year
as well.

Speaker 7 (18:28):
They to be a little condensed, maybe not as many options,
but the options are there. And I've seen you know,
like like you mentioned earlier, like cocktail bars, like I
was in New York a few months ago, they have
a non alcoholic section in every.

Speaker 6 (18:41):
Cocktail bar that I went to right right, And you know,
then at.

Speaker 7 (18:46):
Least let's say, an average menu probably like four to
five non alcoholic cocktails and probably like three four beers. Interesting,
if you know, if these bar owners, restaurant owners are smart,
they would have that on there all year round. Why not,
Like you said, that sober person's going to go in
there and spend two dollars as opposed to fifteen, take

(19:08):
his money at fifteen, I mean, and that person's going
to feel better, you know, sitting at the table with
us three knuckleheads having a cocktail that looks like we're drinking.

Speaker 3 (19:17):
And we're going to buy his drinks all nights, So
it doesn't matter, like like make the fifteen bucks instead
of the two bucks. I think it makes complete sense
have three or four on the menu, rotate them out.
If you especially've already got the plot to make them,
you can already get you know, maybe get some of
the spirit you're talking about. I know some people use
certain types of teas and all kinds of other things,
and when they make these not all drinks.

Speaker 7 (19:35):
Now, a lot of tea's a lot of I mean
I went to where was I just meta detcha West.

Speaker 6 (19:41):
Hartford gets rhymen and they have like a like a.

Speaker 7 (19:44):
Boba section that's alcoholic or you could add boots, so
like you have a whole bunch of different cool stuff
so that you could that you could keep as is
or add something to it. And that their actual menu,
I think it was I'm not sure exactly two or
three cocktails that were also available to be made not alcoholic.

(20:11):
So they probably have like let's say seven, seven or
eight options.

Speaker 3 (20:17):
Wow, all right, dimiti in one minute, Dimitrian and Jeffrey,
I know, aybody run a break. Tell me your two
places you think have amazing non alcoholic drink menus that
we should check out in our state?

Speaker 4 (20:28):
Well, I just uh in state, yeah, in Connecticut state.

Speaker 7 (20:33):
Uh duffy Metro they just mentioned now because I was
just there and it's fresh in my head. And Byron
Rondo has a few other menu as well, but are
very great Byron Rod and Cheshire.

Speaker 3 (20:48):
Okay, okay, great spot, and get some hot dogs while
you're there too. That's a great spot right there.

Speaker 6 (20:52):
Black Sieu is right up the road.

Speaker 3 (20:54):
Black Hei's is the place, man, Blackie's is the place,
no doubt about. Absolutely. We're hanging out with metriz A
Horitis telling us all about non alcoholic drinks. We're gonna
get into connecticuts stilling as well with him. It's dry January,
so we're trying to learn. We're trying to get educated. Jeffy,
that's what we're trying to do here right now. Love this,
love this, teach, teach the people.

Speaker 4 (21:12):
That's it.

Speaker 3 (21:13):
And some of these drinks sound gret I'm trying to
get that ninecoholic margarita actually sounds like you're pretty good.

Speaker 6 (21:16):
Yeah.

Speaker 5 (21:17):
It's a great way to pace yourself too, right, like
have a regular drink, having on an alcoholic drink, have
a regular drink, having on ancolic drink, and now all
of a sudden it's interesting and you don't feel like
you're missing out.

Speaker 4 (21:26):
Wow, you're making plans. I Love.

Speaker 3 (21:27):
How you got these plans, Jeffie, this sounds incredible, man, This,
this is this what I'm talking about. You're checking out
plumb Love foods right here on w i CC Stay
right there. We'll be right back talking more cocktails and
drinks that you know you won't wake up with a
headache in the morning.

Speaker 4 (21:39):
Stay right there and were right back.

Speaker 5 (21:55):
Farm and Forge Market on thirty six Hampton Road in Southampton,
New York.

Speaker 3 (21:58):
Farmer Forge is a fantastic market if you're an avid
home coke or professional chef like myself. Johnny Bernard over
there aka Street Leafs Johnny, he's got some great stuff.
I'm talking great olive oils. I'm talking great vinegars. He's
got some amazing caviar. Johnny's really got everything over there, Jeffy.

Speaker 6 (22:14):
That's right.

Speaker 5 (22:14):
Farm and Forge Market on thirty six Hampton Road in Southampton,
New York.

Speaker 3 (22:18):
Yeah, I mean you were talking. He's got great fish
that you can get. He's got some produce stuff. He's
got mushrooms that are locally grown, which is incredible. And
he's got some amazing beef selections too, even some a
five wag you I saw this stuff. It looks like
it's just completely white. It's amazing. I can't wait to
try it.

Speaker 5 (22:32):
That's right at Farm and Forge Market on thirty six
Hampton Road in Southampton, New York.

Speaker 4 (22:36):
You're just saying the same thing, you say anthing different.

Speaker 5 (22:38):
Well, there's also Farmanforge Market dot com.

Speaker 4 (22:41):
Okay, there we go, great website. Check out Farmer Fororage
Market dot com. You gotta check them out.

Speaker 3 (22:44):
Amazing things over there. Jeff, listen, I'm telling you, I
cannot wait to go back and see what else Johnny has.

Speaker 5 (22:49):
That's right at Farm and Forge Market on thirty six
Hampton Road, Southampton, New York.

Speaker 3 (22:53):
You just you know what else Johnny has. Johnny's got
amazing lion meat. I can't wait to get some lion
meet from Johnny.

Speaker 5 (22:59):
Yeah, it doesn't have that, but he does have a
website at Farmanforage Market dot com.

Speaker 4 (23:03):
Oh my god, this is getting crazy.

Speaker 1 (23:04):
Now.

Speaker 4 (23:04):
He's got a great Ostrich legs. Loo can barbecue ostriche legs.

Speaker 5 (23:06):
You have those, no Ostrich legs. But he does have
seven X Wagoo at thirty six Hampton Road in Southampton,
New York.

Speaker 4 (23:12):
I mean, it's just it's like a broken record with you.
I cannot I don't understand it. Anything else you got for.

Speaker 3 (23:16):
Me Farman Forage Market, I got it, thirty six Hampton
Road in Southampton.

Speaker 4 (23:20):
We got it. Jeffrey Demitz.

Speaker 10 (23:35):
Rio's the wizard with the shake of craft on lock
beakers and a flask.

Speaker 4 (23:38):
He got the spirits talking rock.

Speaker 6 (23:40):
He told them, let's not.

Speaker 4 (23:41):
In the alchemist domain.

Speaker 3 (23:43):
Mock del Mobin Haddy. No one's feeling any pain.

Speaker 4 (23:45):
He'll let shirts blend.

Speaker 10 (23:46):
Flavor's got a symphony drops of lime and mend ice
and taste of harmony. Kingdom mixology, the potion games tight
beaker in his left hand and the futures looking bright
cocktail chemist racing cream, the glass god and Grady has
controlled shook, no facade, non alcoholic wonders mixing potion with
the twist to Matrios leading like the legends can't resist
or in zest and clove, Cherry Hinsen, the mixed stirred.

Speaker 5 (24:09):
Up twist, the wrist lab coat, classic fix. He's the
nightly show stopper.

Speaker 11 (24:13):
Drinks a mirry eyde or a masterpiece on his heat
be standing high Bitterer's juices extracts a delicate hand. Magician
in the bar where every novice is Grand Potion king
mix up rings, a dance of fruity fiends into Matrios
Kingdom dreams, a scene in every Blend.

Speaker 12 (24:27):
Cocktail Chemist race Supream, the Glass God in creating its
controlled palace shook no fisad non alcoholic wonders, mixing potion
with the twist to Matrios leading like the legends can't.

Speaker 3 (24:37):
Resist plumb the foods Right here WCC hanging out with
the cocktail chemists. It's your chef, it's your boy, chef
plump Chef Jevy talking about non alcoholic drinks. And our
good brother Dimitri is the Horitis. The cocktail chemist is
hanging out with us. And that's our song from our
good friends over at the Flames.

Speaker 5 (24:58):
Uh.

Speaker 3 (24:58):
The cocktail chemists, they they made. You should see the
jams that our interests on they did, and then they
do stuff like that. It's crazy, right, that's crazy. I mean, uh,
Jeffield sent Jeff, this is the funny part. All the
cool people in our state are going to have like
intro songs. We've made these songs for the guests on
the show. It's hilarious. Hell yeah, that's what we want

(25:23):
to hear it. That's what we want to hear it.

Speaker 4 (25:24):
Makes it fun? Man?

Speaker 3 (25:25):
Why not write?

Speaker 4 (25:26):
I don't know.

Speaker 3 (25:27):
I think everybody should have intro music. But you know,
as a lot of you guys, if you listen to
show on a regular basis, I grew up on a
pro wrestling so you know, I can't help it.

Speaker 6 (25:37):
That's it.

Speaker 4 (25:37):
That's it.

Speaker 3 (25:37):
That's it.

Speaker 4 (25:38):
Let's throw out the plugs quick before we get get
out there. Good idea.

Speaker 5 (25:41):
All right, listen at the period cocktail period Chemists. Go
follow him right now on Instagram. That's our boy.

Speaker 3 (25:48):
Then you also want to follow at CT Distillery.

Speaker 7 (25:51):
Uh.

Speaker 5 (25:52):
You also want to go to Cocktail Chemist dot com
if you want to find out anything about his can cocktails,
anything that he's doing, all the events he's into. And
also Ctdistillery dot com.

Speaker 3 (26:03):
Uh yeah, check them out. Great stuff there, great stuff
there for sure. And the exciting part about listen, if
people want to hire you for like a like a
private party or something, do you do that?

Speaker 1 (26:13):
Oh?

Speaker 6 (26:13):
Yeah, I do everything. I don't say no the money.

Speaker 7 (26:18):
You're gonna offer if you're gonna offer me, uh money
to bart absolutely like and That's what I've done. I mean,
so the Cocktail Chemist it's been in like an evolution.
I got the name while I was working at Tower
New York back in like O six. One of my
buddies like, you need like a tagline, like you need
like a personality. I'm like and as he came up

(26:41):
with the Cocktail Chemist, and it's stuck.

Speaker 6 (26:43):
Instead. At that time, I was.

Speaker 7 (26:45):
Doing a lot of competing, uh, you know, bartending competition,
mixology competitions, all that good stuff. And then it just
went kind of went into the realm of like consulting
a little bit, you know, helping out restaurants and bars,
you know, elevate their programs, trains are staffed and you
know what a consultant does kind of thing. And then
when I was ready to launch my camp cock cell company,

(27:06):
I was looking for just a totally different name and
it was actually my wife. She said, you have this
name that you built up at the time, it was
like fifteen years, Yeah, about fifteen years, Like, why don't
you just use that name. I'm like, I know, it
feels kind of like I don't know, Like She's like, dude,
just use that name. So I said, okay, let's go,

(27:27):
and I, you know, became the Can Cocktail Company. But
you know, people also hire me to do private events,
and uh, I actually do stuff for Mohegan's Online Gaming
when they do off property events. I'm the one that
like helps him do all that stuff. So it's a
lot of fun to just still stay within all the
realms of Bartendnique, still without being behind a bar, you know,

(27:51):
five days a week, six days.

Speaker 3 (27:52):
A week, because differences over at DFX.

Speaker 4 (27:55):
We love those people, they are the best.

Speaker 6 (27:56):
Oh, they're amazing. Nicole and the team are there. I
love them.

Speaker 4 (28:00):
They're great people all absolutely, We've done a lot of
work with them ourselves. They're great people. We think they
were with them.

Speaker 3 (28:05):
Hey, talk about the canned cocktails man, because we haven't
talked enough about this yet.

Speaker 4 (28:08):
I don't think I know enough about this yet.

Speaker 7 (28:11):
So I had the idea probably twenty fifteen sixteen around there.
It was an idea like I'm like, it really wasn't
a thing back then. They're right, boy, maybe one or
two to say, I'm like a trail blazer in this regard.
There was probably there was a few things already there,
but not like you see it today, not even close.

(28:32):
And I ended up working with a chef chef Marcel
at Community Table in New Preston. I worked up there
and we got kind of like, you know, came together
because he kind of wanted to do something. I wanted
to do something, and he's got a great chef background.
I got a great part in the background, and we
put it together, had an investor on the hooked and

(28:53):
we were going good. And the restaurant abruptly shut down.
Unfortunately at the time it's reopened.

Speaker 6 (28:58):
Now we're doing well with that. He decided to move
to Europe and that was it. The dream kind of died.
We fizzled away, I want to say died.

Speaker 7 (29:11):
Then I just you know, I started working for other
liquor companies and then went back at the bartending and
rekindled that idea in like two thousand, early nineteen, and
I got a little funding and then we went with it.
I mean shoestring budget, you know, I got the I
got the funding at nineteen. By the time we had

(29:31):
everything set. Guess what COVID hits.

Speaker 4 (29:34):
Personally hit actually maybe not bad.

Speaker 5 (29:37):
Actually, I mean it wasn't horrible.

Speaker 6 (29:39):
It wasn't horrible. It could have been worse.

Speaker 7 (29:40):
So I launched my first deliveries came from the Midwest,
from Wisconsin of my product because I couldn't find anybody
had anything to do, you know what I mean. Everybody
was kind of like, you know, saying they could, they can't,
they do this, they do that. So I went on
a state and.

Speaker 3 (29:56):
Wait, why why why? I mean, is it the canning
issue is but the minimums is that the I mean why.

Speaker 7 (30:05):
It was a foreign thing to them and they thought
they could figure it out and they couldn't, which just
delayed me. So I said, screw it, go somewhere else
than I did. Finally, long since twenty twenty and then
it's been a struggle ever since then to find either
a home in Connecticut or do something where I can
have full control over how the cocktails are being batched,

(30:27):
how they're being carbonated, how they're being nitro infused, because
we do have an espresso martini that's nitro infused, and
I want to give you a good especial martini. Nobody
wants to see this flat, you know, coffee coming out
of a hand. You want that nice Cremont, You want
that nice cascade like a Guinness would poor, like the
espresso martini were bore in a bar. And I'm somebody

(30:48):
that's you know, I care a lot about what I
put in front of people. I'm not going to give
you a second rate drink in a can. If I'm
not going to give you a second rate drink at
my bar, We're going to have the same exact experience.
So I ended up meeting my current business partner, like
twenty one fellow Greek, young guy, younger than me, hungry whatever.

(31:10):
We kind of we met through His girlfriend at the
time was a friend of mine that I grew up
at the Waterbury, so she kind of put us together
and the rest of.

Speaker 6 (31:19):
History we've been growing. He brought a couple brands to
the table. Now the top tail chemist.

Speaker 7 (31:25):
You know, we ended up buying this distillery last year
about a year of thirteen months ago, and now we
have full control over how our can cocktails are made.

Speaker 6 (31:36):
We're making and now we know we have.

Speaker 7 (31:39):
The experience of you know, having bad experiences throughout the
whole almost the whole time we were making our own
can cocktails. So we wanted people to come to us
and feel comfortable that we will care about their stuff
just like.

Speaker 6 (31:53):
We care about our stuff.

Speaker 7 (31:54):
Yeah, so we have we have co taking clients now
and we're making their stuff it's delicious and and yeah,
I mean we now we have a place, so we
could expand out the line too, because before it's like
all right, you got to go to upstate New York
or Wisconsin and do this and do that.

Speaker 4 (32:11):
Well, what do we have in the camera?

Speaker 1 (32:12):
Now?

Speaker 4 (32:13):
What can we get? What can we currently get it?
Where can we get it?

Speaker 7 (32:16):
We have Moheda, so it's a blend of three different
Caribbean RUMs, fresh line juice, cane sugar, all natural spearmit.
We have a cocktail called the Something Good. So there's
something Good has a retalle backstory. I we can make
it really quick.

Speaker 4 (32:30):
Yeah, I owned a bar.

Speaker 7 (32:31):
When I owned a bar of Waterbury. We first opened
it was the first cocktail bar in Waterbury, one of
the first handful of the state in back in fifteen
and I was known as the cocktail guy around here.
All my friends doing the cocktail stuff. And now they
will come to the bar and they'd be like, the
gor what do you guys have? Like some maybe just
make me something good, make me something good. I'm like,

(32:52):
I'm five deep at the Barbarough, I can't think about
what you have no reference as to what that something
good is.

Speaker 6 (32:58):
So me. I just just trying to mess with them.

Speaker 7 (33:01):
So I made like a floral vodka lemone vodka, lemon,
elderflower violet. It came out purple. I'm like, they'll never
order another one. They don't have to think about what
they want. Oh no, well backfire in the best way possible.

Speaker 6 (33:14):
They loved it.

Speaker 7 (33:15):
So now I got these guys drinking purple drinks and
they're loving it. And it got so busy with those
that we would put it on draft. So somebody came
to the bar and you know, we're kind of trolling
them to a little bit. They're like, oh yeah, maybe
something good And two seconds later.

Speaker 6 (33:29):
They have this cocktail in front of them.

Speaker 7 (33:30):
They're like, what's that? Well, you ordered something good there
it is so I thought, you know, organically, I should
go into a cannon that's one of our bigger sellers too,
to something good and uh. And there's spresso martini which
we have in the can as well, Nitrone to us
espresso martini.

Speaker 3 (33:45):
And these are available to that you can ask for
them from different liquor stores and whatnot. Jeffy all over
the state. Jeff you'veen a little quiet there. I'm kind
of interested because a cocktail and a can. How do
you feel about that? I mean, the chef brain to
me is kind of like I don't know, I don't know,
but like I trust you, so I know it's gonna
be pretty good.

Speaker 4 (34:01):
But like you know, I think it's a great idea.

Speaker 5 (34:04):
I honestly think it's it's I think it's I think
it's like a great idea because like just the cocktail
and draft, Like we go to a bar when people
can make a great cocktail, that convenient and that fast
where you can just grab it. Like think of the
self service bar aspects, like if you have a if
you're throwing a big party and you want to make

(34:25):
sure people are getting cocktails easily, but you don't want
you want to want to break the bank and have
four bartenders. Well now you can have one bartender. You
can buy three cocktails that are already pre made, put
them on ice, and have them in front. People can
just walk up and.

Speaker 4 (34:36):
Grab them short cut. Parazi. Here we go.

Speaker 3 (34:40):
Over here, making people's lives better. It's what I do.
It's a great I didn't think about like that, but
it's a great point. Actually, that's a great point. And
these sound fantastic I gotta make sure my bottle stop
here where I go. I gotta make sure they get
something in stocks. I want to try them, and do
you find it? Is it hard to like the shelf
life on them? Because I know when you when you
put something in a hand, does it affect the shelf life?

Speaker 4 (35:01):
Does it?

Speaker 1 (35:01):
Like?

Speaker 4 (35:02):
I mean, how long do you have them? Like a year?
Six months? What do you get?

Speaker 6 (35:05):
Listen?

Speaker 7 (35:05):
We put a year on there, just you know, for
us to feel comfortable.

Speaker 3 (35:11):
But they'll last forever and as song as though airic
can get to it, and no, you know, sunlight and and.

Speaker 7 (35:17):
They're they're carbonated. So the high alcohol content because they're
all ten percent alcohol, the high alcohol content and the
carbonation naturally preserves them. We don't put anything any preservatism.

Speaker 3 (35:28):
Wow, this ang is really interesting to me. I think
that's great.

Speaker 5 (35:31):
Ques. I have a request. Can you mak in the
gronie in a can for me? Everyone hates them? I
love them.

Speaker 7 (35:39):
He's like, it's my top three favorite cocktail.

Speaker 3 (35:41):
Me too.

Speaker 5 (35:42):
And I just think if there was a groaning in
a can that would just really help my alcoholism in
the best way possible.

Speaker 7 (35:48):
We actually make a negronie in a bottle here at
the distillery.

Speaker 4 (35:52):
I'll bring you one when I see you next done.
All right, all right, well there we go. Well what
about this though, just to kind of tie it all back.

Speaker 3 (35:59):
So we've got figure out that we figured out the
whole you know, how to get these cocktails in the
can that are delicious, we're getting them out of the public.
What about getting around of these non alcoholic cocktails in
they can?

Speaker 4 (36:08):
How hard is that to do?

Speaker 3 (36:08):
And do you have to worry about any kind of like,
you know, copyrights with using other people's ingredients to like
you knows, say you want to use the liar stuff
in there your tipe, could you put that in there?

Speaker 6 (36:16):
You could?

Speaker 7 (36:17):
Probably there's a lot of legalities around that, you I mean,
short answer, probably not unless you have a contract with them.

Speaker 6 (36:27):
And I believe I'm almost positive.

Speaker 7 (36:30):
They already make non alcoholic can cocktails from liars itself.

Speaker 4 (36:36):
Interesting.

Speaker 6 (36:36):
I think they have the line. Yeah, but we have
a line coming out. It's funny you mentioned that we have.

Speaker 7 (36:42):
We're working at it for a couple of years now,
and it's called the Minus line. So they're gonna be
non alcoholic cocktails in the can, and they're gonna be
called minus.

Speaker 3 (36:51):
I kind of like that you could do some marketing
around that pretty easily. That's pretty cool. Oh yeah, yeah,
that's great, man, this is awesome. So, uh, just to
kind of move it forward here, as we're getting close
to wrapping this the whole thing up with you, you
ended up buying a distillery, and so you're just kind
of like, you know what the health that was into
our own thing here?

Speaker 4 (37:10):
How did that come about? And how's it going?

Speaker 7 (37:14):
It kind of fell into so this distillery I have
to give props to the original owners there. It was
called Continuum YEP in Waterbury on Thomason Avenue and they
they opened I think in December of nineteenth so right
before COVID, right then and there. So they got I
don't have to tell you guys. I mean a place

(37:35):
like this, brand new, where you want people to come there,
you don't have you don't have distribution at the beginning,
and you're banking on people to come in, and they
got just sent down. Basically, they they overcame a huge hurdle.
So I got to give props to them for doing that.
So I knew brand Brandon is one of the original

(37:57):
owners partners of the distillery slash massive distillery, and just
because it's in my neighborhood. Basically at Waterbury.

Speaker 6 (38:06):
I was coming down.

Speaker 7 (38:07):
I met Brandon, nice guy, and we started hoping to
do some work together. Maybe he was gonna, you know,
bottle some things for us because we're looking for a
kind of like a co packing partner in Connecticut. Right,
So my partner and myself we're talking to Brandon and
all of a sudden, they were like, well, it sounds

(38:29):
like you guys need a place in your own We're like.

Speaker 6 (38:30):
Yeah, we'd love that someday. Blah blah blah.

Speaker 7 (38:32):
He goes, how about this one. I'm like, okay, with
all the equipment, everything, everything, soups and everything, everything, everything, everything,
and we had no money at that time.

Speaker 6 (38:45):
We're like, a right, we got to figure it out.
So we raised money.

Speaker 7 (38:48):
We bought the distillery. It's been We bought it in
December of twenty three. Okay, So, like I said, about
thirteen months in, we rebranded the Connecticut Distilling started a
rebrand process in June. We had our GSM our general
sales meeting with our distributor.

Speaker 6 (39:06):
In August.

Speaker 7 (39:06):
They have all of our products by September and the September,
so we're still within six months of really being Connecticut
Distilling in the market. We're in over two hundred and
fifty stores now statewide.

Speaker 4 (39:22):
That's great, a great.

Speaker 7 (39:24):
We have a great distributor partner with Connecticut Distributors CDI,
as people call it. We have great sales team on
the on the ground like busting our humps every day
and getting our product out there, doing as many events
as we humanly possibly can, indoor, in, in house and out.

Speaker 4 (39:44):
So important, so important, so many people.

Speaker 3 (39:46):
And I tell people that it's the same thing with
a distillery a brewery, and I think we're and we
talked about this this recently one of our shows, how
we think that the breweries are kind of gonna start
to die down a little bit because there was like
a phase and it's kind of died down. Yeah, and this,
I mean, you know, the good ones will stick around
for sure, but you know the ones who aren't that
top level are going to start to fade out because
people don't drink beer as much anymore. But and remember Jeffy,

(40:08):
I said, I think you're gonna see distilleries kind of
start to pick up a little bit and do some
fun things. But I think people when they make the
mistake here and I'll pass the night to you, Jeff,
I'm sorry, but like it's when you open a restaurant, right,
and I've done hundreds of them. Right, If you don't
take whatever your budget is and take twenty five to
thirty percent of that budget and call that your marketing

(40:29):
budget for when you open, I don't care how great
your restaurant is. You're going to be busy at first
for a little bit. You got to keep that next
phase up. You got to you got to let people
know you're there. You got to keep doing it. It
just doesn't work, and that stuff doesn't cast. It's not free.

Speaker 4 (40:40):
So doing events like you're doing is so smart because
you have to.

Speaker 3 (40:44):
You have to do it, and people who come to
events like that they want to see things like this,
and that's how you get new clients and new customers.
And too many places don't do that, and it's the
biggest mistake I think a lot of places that open
make Jeff, Yeah, no, I agree, I totally agree.

Speaker 5 (40:58):
It was the food Trend episode that when we talked
about that where it was the Brewers you're going to
be closing?

Speaker 4 (41:03):
Yeah, I love.

Speaker 5 (41:05):
I love everything you just said.

Speaker 4 (41:06):
I think it's so true.

Speaker 5 (41:08):
I have a question about the Connecticut Seaillily, when you
took it over, did did you keep any of the
exact same recipes that they had or did you change
things or nothing.

Speaker 7 (41:19):
We loved what they were doing, and that's another reason
why we bought this distillery, because they were making delicious spearits.

Speaker 6 (41:26):
So we're not going to mess with that, no way.

Speaker 7 (41:29):
So we were going to add to that, and we
already have been conceptualizing adding to that. But right now
we're focusing on the key stuff that we're making here.
Our beer whiskey. We basically upcycle beer. So we take
you know, coated beer or beer that the brewers think
is not tasting good for them or shutting the tank
too long. We bring that here, do our little fermentation

(41:52):
process to it and distill it and make delicious spirits.
So we try to be no waste or as little
waste as possible.

Speaker 3 (41:58):
Amazing.

Speaker 6 (41:59):
So we make one spirit from all I p as.

Speaker 7 (42:03):
Drops.

Speaker 6 (42:04):
Uh, this is the one that you tasted, yeah, which
is like our beer whiskey.

Speaker 7 (42:09):
We call it.

Speaker 6 (42:10):
And then we have a voto.

Speaker 7 (42:11):
We have a blueberry rub that we make we infuse
the liven orchards blueberries on the middlefield that are the
best blueberries. And I know for effect because I was
there picking those things on damn day.

Speaker 6 (42:22):
And uh and then we and then we have uh
we have a vodka I said, and.

Speaker 7 (42:27):
The bourbon that we finished in stout barrels. And then we're,
like I said, we're doing other fun stuff. We made
an espressal li Core that we're hoping to bring to
market with the next couple of months. We're just selling
that in house and it's absolutely amazing. Yeah, you know,
just just trying to And gin Gin is coming up
as well.

Speaker 4 (42:45):
Connecticut Distilling.

Speaker 3 (42:46):
You got to get over there, go have a have
a have a non alcoholic cocktail to celebrate dry January.
But buy yourself a bottle to bring home for February,
because list February, that's what you gotta do. You gotta
buy a bottle to bring home. Uh, let's to meet
You're awesome brother. We appreciate your time. Thanks for coming
out here and hanging out with us. And you're gonna
be at Mohican Sun Food and Wine Fest, which is

(43:06):
gonna be great.

Speaker 4 (43:07):
Go see him there.

Speaker 3 (43:07):
We'll be there as well. We'll probably be hanging out
or it's hard to miss us to meet. He's a
loud guy. He's a loud guy guy I am. He's
hard to miss. He can't fight. You'll you'll see him
out there. But we look forward to hanging out with you, brother,
and thanks coming on talking about a little uh dry
January and give us some cocktail info and listen those
canned cocktails. I want to get some.

Speaker 6 (43:25):
I got you.

Speaker 4 (43:27):
There. He is, ladies and.

Speaker 3 (43:29):
Gentlemen, the cocktail chemist. Right there, he is right there,
stay right there. We'll be back more Plumb Love Foods
on wy CC after this hang out, friends, we're right back.

Speaker 6 (43:46):
Back live.

Speaker 3 (43:47):
You're on a Saturday on Plumb Love Foods on WICC.
We appreciate you guys. Check out the program. We've been
talking a little bit about dry January and the effects
of alcohol and what it does to your body, and
we didn't get quite as much to that because you know,
you're talking to a bartender, you're talking to a chef.
We can tell you what the effects on us, but
maybe it's different for you. But I thought it might
be smart to get one of our friends who is

(44:08):
way smarter at this when it comes down to it.
We're joined now by a legendary person here in Connecticut,
doctor Jen Stagg.

Speaker 6 (44:15):
Doc.

Speaker 3 (44:16):
Thanks for hanging out with us to come back on
WICC and plumb love Foods.

Speaker 8 (44:19):
Hey, thanks chef for having me.

Speaker 4 (44:20):
Always great to see you.

Speaker 3 (44:22):
So we're talking about dry January, and it's one of
those things where you and I talked about it a
little bit ago, like this really different month, has a
different thing for you. You could just take any month
off you want here it seems like these days, but
dry January seems to be when a lot of people do.

Speaker 6 (44:36):
Yeah.

Speaker 9 (44:37):
Yeah, this one probably showed up first and actually came
out of the UK, and it was like a public
health awareness initiative. So I think it was like back
in twenty thirteen, and so it's caught on a little
bit later here, I would say just the last few years.

Speaker 8 (44:50):
You know, you hear a lot of people talking about it.

Speaker 9 (44:53):
But yeah, like it's a really great initiative to reduce
alcohol consumption, and the god sidelines have really like changed,
not yet in the United States. I think it's coming
because historically, like as doctors, we would say that moderate
drinking is healthy for people, right.

Speaker 3 (45:12):
Like it actually better and alcohol kills germs makes sense
to me. I'm not the same.

Speaker 9 (45:17):
Yeah, But like there were like there were these studies
that said, like, oh, cardiovascular health was improved with moderate drinking,
which that was defined as two drinks per day for
a man and then one drink a day for a woman.

Speaker 4 (45:30):
Okay.

Speaker 8 (45:31):
And so people are, you know, with heart problems and.

Speaker 9 (45:33):
They're thinking, like, you know, they have high blood pressure,
I'll drink a glass of wine. They're like, I'm drinking
red wine from my heart. Well, it turns out that's
actually not true at all, like at all.

Speaker 3 (45:44):
Wait a minute, I've hung my hat. I just got
my certified master solemnly the eighthing. I'm hanging my hat
on drinking wine. I can't do that anymore, I know.

Speaker 8 (45:51):
Well, so you can do it.

Speaker 9 (45:52):
So it's interesting like the World Health Organization now has
come out with like no amount.

Speaker 8 (45:57):
Of alcohol is safe basically like none of it is healthy.

Speaker 6 (46:01):
Okay.

Speaker 9 (46:02):
So then the Canadian guidelines that came out last year
or the year before, they kind of structured it into
like a risk category. So they say now like two
drinks per week basically doesn't confer any real health risk.
So like that's a big, big reduction for as a

(46:22):
man like being like toll fourteen drinks a week.

Speaker 4 (46:26):
Yeah, I mean what happened? This is crazy.

Speaker 8 (46:29):
So now it's sounded like two drinks per week.

Speaker 9 (46:31):
And then as you start to go up like three
to six drinks, increases your risk of certain cancer, so
like breast cancer, colon cancer, mouth esophageal cancer, liver cancer.

Speaker 8 (46:44):
And then once you go over six and you're up
into that seven zone, which.

Speaker 9 (46:48):
We thought was healthy, actually increases your risk of cardiovascular disease,
so like heart attack, stroke, high blood pressure.

Speaker 3 (46:56):
This is all terrible news. I wanted to have you
on to give us good news, and this isn't good
at all. Like, and this has proven like they've proven that, right,
that's actually a thing or is it like a hypothesis?

Speaker 8 (47:05):
Yeah, exactly.

Speaker 9 (47:07):
So I think those guidelines are starting to like going
to probably show up in the United States, and you're
starting to hear like the Surgeon General saying, like we
should have warnings on alcohol other than like you know,
it's unsafe and pregnancy. We're probably going to start to
see statements about alcohol. So like you really want to
like reduce, right, you probably want to target to be

(47:28):
down to ideally averaging two drinks per week.

Speaker 8 (47:31):
Right, wow, So.

Speaker 9 (47:33):
That's that's a big reduction, but there's a lot of
health benefits and that's what people will experience doing like
a dry January to see how they feel without alcohol
in their system.

Speaker 3 (47:43):
Right, Okay, So I mean you really set the table here,
which is great. We're joined by joined by a friend,
doctor Jenstag. She is the founder and medical director of
the Whole Health Wellness Center in Farmington. She's an author,
She's written tons of books. She's got another book, she's
working on two. But we're not supposed to talk about that.
A really great and being to talk to about this
sort of stuff. So Okay, So I've made it, you know,

(48:04):
I've won this weight loss journey myself. I stopped drinking
beer because I love beer, and that made a big
difference in my life. So when I look at drinks
like this and you quit for the entire month of January,
what kind of health benefits can you feel kind of
on the immediate you know, after the first.

Speaker 9 (48:17):
Month of doing it, right, Yeah, because you wouldn't necessarily
like have any kind of sense of like risk reduction
with cancer cardiovas right, So like day to day things
that you could notice during that month is like more energy, right,
like you actually instead of like if you're having a
few drinks at night and then having people, by the
way don't feel well because they're processing these.

Speaker 8 (48:38):
By products of alcohol the next time.

Speaker 5 (48:41):
Right.

Speaker 9 (48:41):
And as we get older, you're hearing I'm sure you've
heard like people like can't have like lower alcohol tolerance,
like they feel crappy the next day, and that's like
processing those by products, and that's done in the microbiome,
and so like your gut bacteria involved in that, and
as we get older, that changes and alcohol has a

(49:03):
bad impact on that. So there's all these like gut risks,
which we could talk about separately, but in the short term, like, yeah,
your energy is up because you know you don't have
to deal with these byproducts. People will sleep better because
we know alcohol does affect like the sleep cycles that
you can't get into those like deeper sleep stages.

Speaker 8 (49:23):
Some people will lose.

Speaker 9 (49:24):
Weight, especially because like alcohol itself has more calories like
in a gram, so like alcohol is seven grams of sorry,
seven calories per gram versus like protein and carbs or
four calories per gram. So already your alcohol is higher content,

(49:47):
so people will lose weight from that, and it also
does affect like fat storage that alcohol inhibits the like
breakdown of fat, So another reason why people can like
more easily lose weight while they're like off alcohol for
a month. And of course like move changes those sorts
of things.

Speaker 3 (50:06):
So, in your professional opinion, do you recommend people take
breaks from drinking alcohol, because listen, there's no chance.

Speaker 4 (50:11):
I'm going to stop drinking.

Speaker 3 (50:11):
Like I love to drink, and I don't get you know,
it's not crazy you don't have a glass of wine
or two, you know, but like it's it's when I
hear these sort of things that's kind of scary to
think about.

Speaker 4 (50:20):
You know, I've got kids, I want to be around
a while.

Speaker 8 (50:22):
Yeah, yeah, for sure.

Speaker 9 (50:24):
So I think, like with the new information, like I
don't think a lot of people are going to like
quit completely, but any reduction that you make in your
drinking is going to be beneficial. Right, So, Like oftentimes
when we're having this discussion with patients, it's.

Speaker 8 (50:41):
Not always like black and white.

Speaker 9 (50:42):
I mean, in some cases it is because like someone
who has like heart disease, they just had a heart attack,
they really shouldn't be drinking alcohol, or they have liver disease,
Like we see so much fatty liver and it's like, okay,
we've got to get you off alcohol because it affects
the health of the liver. But just like a reduction
is going to make a difference, right the less That's

(51:05):
the other way you can look at it, is like, yes,
your risk increases the amount that you have, but your
risk also decreases if you're decreasing, Right, So if you
cut your alcohol intake in half, you're going.

Speaker 3 (51:17):
To have benefit from that, Right, makes sense. I mean,
you cut anything down, it makes sense, I guess. I mean, listen,
it's interesting because in my industry with chefs, I mean especially,
we talk about generations, right, generations of people, generation next generation,
why you know, all these things in the culinary world,
in the restaurant world, the generation seems to be changing
over again to where it used to be for us
getting off work, you know, we go off work, we

(51:37):
go have a cocktail, we hang out. That's kind of
like our down, you know, coming down. Nowadays, you see
people that get off work they'll go do yoga and
they go home and go to bed. Yeah, it's just
because they're taking care of themselves better. I don't know,
And maybe it's just a different world for it. But
when I hear something about, like, you know, all these
awful health things that can seem to happen and contribute
to cancers, and my first question is always seems like

(52:00):
everything contributes to cancer these days, doesn't it.

Speaker 8 (52:02):
I know, yeah it is.

Speaker 9 (52:03):
And like the reason we have so much cancer is
like lifestyle, right, Like it is. It's like, okay, alcohol
is one thing, but it's a ton of other stuff too,
like the amount of stress that we're under that creates inflammation,
the amount of chemicals in our environment.

Speaker 8 (52:18):
Which is like insane. Wow, that like is a big
driver of cancer.

Speaker 3 (52:24):
So when I was in culinary school, the first class
you take is called gastronomy, which is the science of
the stomach, and it talks about food and history and
how your stomach works. And day one they tell you
listen if you're going to drink, and you know, and
it's cia where I went, very military to be where
you're told to be when you're told to be there.
If you're on time, you're late, you need to be
fifteen minutes early. It's very very crazy how they do
things there, at.

Speaker 4 (52:44):
Least they used to.

Speaker 8 (52:45):
I've been watching The Bear, so like I'm like, oh,
I'm learning.

Speaker 4 (52:49):
A lot of like yeah, it's very very similar. Yeah,
that's that's not too far off.

Speaker 3 (52:53):
Actually, I had a couple of friends who worked on
that show, and it's they hired chefs to actually help
tell you.

Speaker 4 (52:59):
How to do things.

Speaker 3 (53:00):
But they talk about listen, you need to really have
a like like, if you're gonna go out drinking, have
an excess of B six and B twelve in your bloodstreams.
It helps you process alcohol and when you when you
get a hangover, it's because you have a deficiency in that.

Speaker 4 (53:13):
Is it any truth to that?

Speaker 9 (53:15):
Yeah, I mean there is, Like, so B vitamins are
important for like detoxification. It's interesting because when I was
in school, in my medical training, we had I had
my environmental medicine instructor, who you know, was a naturopathic physician.
He came from an Irish Catholic family and so like
a lot of drinking and his go to for alcohol

(53:39):
and like not having like bad effects from it was
actually taking probiotics, like specific ones. Yeah, So I've often
like there are strategies that all recommend to patients. Like,
of course we're working on their microbiome, but sometimes I'm
having patients use some things that support the liver, like
when especially when they're describing to me, like in the

(54:00):
forties or fifties, that they're literally having like one glass
of wine they feel.

Speaker 8 (54:04):
Like they've had four.

Speaker 4 (54:05):
Right, that's my wife, right, Yeah.

Speaker 9 (54:06):
Yeah, like totally. And it's microbiome driven and liver driven.
So we like support that through like giving probiotics. A
lot of them are already on b vitamins, but it
is a good idea. And then we use things like
milk thistle, something called NAC. There are a lot of
different sort of like liver support supplements that can be

(54:27):
really helpful.

Speaker 8 (54:27):
And I'll see that then people can tolerate like a
glass of wine.

Speaker 3 (54:31):
Then interesting, Yeah, I've seen milk. This will kind of
be in the in the world now, people talking about
it how it helps the liver.

Speaker 8 (54:37):
Yeah. Yeah, it's a classic like traditional liver tonic.

Speaker 3 (54:40):
Yeah, so interesting. I tasted one and I wasn't sure
because it looked really gross. I had one at my
client's job and I tasted it. It was actually pretty good.

Speaker 8 (54:47):
Yes, No, there's way worse tasting herbs, sure.

Speaker 4 (54:51):
No doubt about it, Like like star anise, why don't
we get rid of that? We need to have that.

Speaker 8 (54:56):
There's like Valerian, which kind of like smells like socks.

Speaker 4 (55:00):
Like people like.

Speaker 3 (55:01):
Drinks, Like, whose idea was it to taste that the
first time? I just, you know, I have questions about
medical stuff all the time. Whose idea was the first
let someone drill into their teeth?

Speaker 4 (55:08):
Good idea? I just I don't get it. Who was
the first guy?

Speaker 3 (55:10):
I was like, you know what, why don't you cut
my chest open and go in there?

Speaker 4 (55:14):
It's just terrible.

Speaker 8 (55:15):
It sounds like a great idea, It's awful.

Speaker 4 (55:18):
Okay, So.

Speaker 3 (55:20):
We talked to our last guest, Dimitri the cocktail chemist.
He was talking about non alcoholic cocktails and how they
have tons and you're starting to see them all over
the place, and you'll see a non alcoholic cocktails like
segment of the men. You're even a menu for that
now where it's you know, there's no alcohol in these drinks,
but they're still very very you know, interesting cocktails to
get and pe the're charging fifteen dollars for them, which
is better than charging you know, two dollars for a
soda for that person.

Speaker 4 (55:41):
Normally a tough question. You may not know the exact answer.

Speaker 3 (55:44):
But when you see drinks like this, do you think
from a mental standpoint, that satiates the urge to like
have a cocktail for people?

Speaker 6 (55:51):
Yeah?

Speaker 8 (55:52):
It usually does.

Speaker 9 (55:52):
And I've even gotten that feedback from my own patients
that they are finding like even like simple strategies, like
if you're at home, like yeah, maybe you're not making
like complex mocktails, but even having like just you know,
club soda and putting bitterers in it and a line
kind of thing, right Like that's and you can always
order that.

Speaker 8 (56:13):
In a restaurant too, which is going to cost less
than your mocktail.

Speaker 9 (56:16):
But if you want to feel like you're having something special,
and I get it, Like in restaurants, there's a lot
of like effort that goes into making those, and they're
using like you know, like syrups, rosemary syrup, and they've
got you know, freshly squeezed different types of juices in there,
Like those can be really tasty, and I feel like
it does a lot of it is sort of just

(56:37):
like the habit of like you know, sipping. It's a
stay somewhat similar to some of the strategies that we
use for patients to help them quit smoking, like using
their opposite hand, smoking cigarettes that like they wouldn't normally smoke,
smoking at inconvenient.

Speaker 8 (56:53):
Times like that sort of stuff.

Speaker 9 (56:54):
So a lot of some of these things that we do, like, yes,
there can be like physical like addiction and you know,
pathways that are ring stimulated.

Speaker 4 (57:04):
But a lot of it is like habit interesting.

Speaker 3 (57:07):
Yeah, it's interesting because I find myself now even when
I go to a bar, hang out or whatever, I'm
not like drinking myself to oblivion. I'll have a couple
drinks and call it a night, like it's not a
big deal. So I wonder if that's the same thing,
like you have that mocktail situation. Maybe it's kind of
the same idea. It's not like I'm getting like a
like a buzz or anything. It's just I don't know.
It's interesting. And quitting smoking, by the way, I quit
smoking using tea tree oil toothpicks really, and I kept

(57:30):
a pack of cigarettes in my car, so that was there.
I've always wanted when I could take one, but it
was kind of I had to beat myself. But those
tea tree oil toothpicks. They do the trick every time.

Speaker 8 (57:37):
Oh my god, that's so cool. I've never even heard
of that. That's awesome.

Speaker 3 (57:41):
Yeah, you just put them in. It kind of has
like a little tingly situation on it, and then you're.

Speaker 8 (57:44):
Just like, yeah, so it's kind of like just like
hitting like some pathway that you need.

Speaker 4 (57:48):
Right, that's it. It did the trick perfectly. It was awesome.

Speaker 6 (57:51):
Yeah.

Speaker 3 (57:52):
So so you think you recommend to people, Okay, well
let me let me back up really quick, because I
always say moderation is Listen, nothing is terrible songs moeration. Right,
when you go home and you drink a case of beer,
that's a problem. But if you're gonna go have a
beer two okay, fine, a glass of wine or two
okay fine. But with the stuff it's coming out now
saying how terrible it is for you, I don't know.
I still stick with my moderation thing. Is that a

(58:12):
terrible idea?

Speaker 9 (58:13):
Yeah? I mean with what we know, Like medically, I
would say, like guidelines are saying to stick below like
two per week, like that would be your target.

Speaker 8 (58:23):
I think, yeah, like that's where you're working towards but
I would.

Speaker 9 (58:27):
Say just in general when it comes to alcohol, and
I think this is part of that strategy, like can
you go a month without alcohol? Because if you can't,
then we need to talk, right there probably some issues here.

Speaker 8 (58:39):
You can't like spend one month.

Speaker 9 (58:42):
So that's kind of like a good challenge for people
to go, Okay, well, how much is alcohol a part
of my life? And could I just drink like a
drink twice a week?

Speaker 8 (58:51):
Like would that do it for me?

Speaker 9 (58:54):
But again, just like I said, if you're someone who
is drinking like for drinks like four times a week,
if you cut that in half, you're going to be
healthier for that, right, Yeah, you're going to be like
above these new like sort of graded guidelines.

Speaker 8 (59:11):
It's going to improve your health.

Speaker 4 (59:13):
Yeah. Even set days.

Speaker 3 (59:14):
I know some people set days like oh I drink
on Fridays and Saturdays, or I drink Saurdays and Sunday.
You know that I have drinks then, But I think
that makes a difference as well. Just kind of set
timeframes for yourself.

Speaker 9 (59:22):
It does, like because I had worked with a lot
of patients who are daily drinkers and then we're working
on like getting them to like first take these breaks,
right because they want to reduce, but they're just feeling like,
you know, they have like alcohol addiction, right like, and
so even like as little as that, it is like
difficult for them to even take like.

Speaker 8 (59:41):
One day off. So a lot of times we're starting
with those baby steps, even you.

Speaker 9 (59:45):
Know, people who are only drinking to drinks a day,
which supposedly was okay, right, I mean.

Speaker 3 (59:51):
I thought that was fine, especially how I have red wine.
It's good for your heart, great sounds fantastic.

Speaker 4 (59:55):
Let's do that. Are there any this may be a
trick question.

Speaker 3 (59:59):
I don't No, maybe it's not now because who knows
what's happening in the medical world right now because it
changes immediately. Are there any health benefits? Actually, I know
we learned a bunch of new negative things. Are there
any health benefits to having wine, to having alcohol to
I mean, is there any benefits to it? Because I
always joke with my wife and I'm like, oh, listen,
I don't get sick because I drink alcohol kills germs.

Speaker 8 (01:00:19):
Yeah, yeah, it's not like a high enough alcohol content
to kill the term.

Speaker 4 (01:00:24):
So I shouldn't rinse my hands in bourbon before I
stitch someone up.

Speaker 9 (01:00:27):
Yeah, yeah, like it needs to be a lot higher
content because your wine is going to be like twelve percent.
So like the alcohol that's in there itself, it doesn't
appear that there's any benefit to the alcohol itself.

Speaker 8 (01:00:43):
Put it that way. Now, if you are drinking wine,
it does have.

Speaker 9 (01:00:47):
Like it's it like made from like grape, So you
have all of these like plant pigments in there, and
that can have some health benefit.

Speaker 8 (01:00:58):
Right, So those.

Speaker 9 (01:00:59):
Components that are in there, but the alcohol itself is
not good. Right, So if you were to drink like
a de alcoholized wine, like you could have some benefit.
Pomegranate juice though, is like awesome for you, right, Like
you could drink like pomegranate juice and like club soda
or seltz aer on it, it would be an option.

(01:01:20):
Other things that we have seen is like really bitter.
Now I did write a book about this. The bitter
prescription is that like bitters, when you actually stimulate those
bitter receptors, it can enhance your digestion.

Speaker 8 (01:01:37):
So but it doesn't take a lot to do that.

Speaker 9 (01:01:39):
So this was kind of like historically when people would
have like appartifs, right, like it's getting your body ready
for like the digestive process. So there's some some benefit
I would say to that, but like keeping like that
amount pretty.

Speaker 4 (01:01:54):
Low, all right.

Speaker 3 (01:01:56):
I was digging that. I was trying to get you
tell me it was okay to drink. But we didn't
quite get there. But I got a little bit out
of me, a little bit.

Speaker 4 (01:02:01):
I got a little bit.

Speaker 3 (01:02:02):
Well, I mean, so are you recommending to to you know, patients,
Do you say, listen, maybe doing the dry January thing
is not a bad thing.

Speaker 9 (01:02:10):
Yeah, yeah, for sure, like taking breaks big time, and
like you know, to be like like honest, I have
not stopped drinking fully, and I am someone who would
have like you know, a couple of like I might
have a glass of wine or two glasses of wine
if it's like a holiday, right, there could be like
daily drinking right where I'm like, this is every day,

(01:02:32):
but that's not like how my life normally is. But
there could be weeks where I like had an event
in the middle of the week and I like drank
wine on the weekend, and I'm going, I'm like going
over that two threshold. But now with this like and
I thought like, okay, well I'm fine, but now I'm
also like looking at my own alcohol consumption and going like, okay,

(01:02:53):
like I'd like to try to target this like two
a week, right, And I've certainly had times where I
like having drank at all. Like I'm a mom of
three kids, so like, I spent years of my life
with nothing, but you.

Speaker 3 (01:03:06):
Also spent years of your life drinking it. Soil you
can make the pain go away. So I have three
daughters to trust me, they're about to have two about
to go to college. So it's just killing me right now.
And especially when the bills come in, you're like, oh,
that's how much it costs just to apply. Okay, so
we're about to we're getting close to break here. But doc,
so I just want to ask you, do you think
is there one drink that's better than the other? Like,

(01:03:28):
is wine better than beer in your opinion? Is beer
better than you know, hard liquor? I mean, is there
a difference?

Speaker 5 (01:03:34):
Yeah?

Speaker 9 (01:03:34):
I mean so yeah, like you know, to getting the
alcohol part of it out of the way, then I
would say, like the impact on blood sugar, right, So
if you're mixing, like if you're having a mixed drink
and you're drinking like rum and coke, like that's not
good for you, right, You're gonna be much better off
with something that is like, you know, a lot lower sugar, right,

(01:03:56):
so like more of a like dryer wine or red
wine that doesn't have a lot of sugar. Like I
know even in the wine industry there's a lot of
like sugar actually added to wine.

Speaker 8 (01:04:06):
With that, but I would say like sticking with like.

Speaker 9 (01:04:09):
More clean like alcohol and like so like tequila and soda, right,
like rainch water and some lime is like as clean
as you can get.

Speaker 4 (01:04:20):
I love it.

Speaker 3 (01:04:20):
That's the best, gentlemen, My good friend, doctor Janet Stagg.
You find more about her doctor Stag with two g's
dot com. She is the founder and medical director of
the Whole Health Wealth of Center in Farmington, Connecticut, and
she is an advocate for Hey, try january mem not
a bad thing. And I know, thanks, Doc, we appreciate it.

Speaker 8 (01:04:38):
Thanks for having me.

Speaker 4 (01:04:39):
Take care. Stay right there, we're right back.

Speaker 6 (01:04:55):
That's right, Jeffy.

Speaker 4 (01:04:57):
You know what I like to do. I like to
go shopping for knives. I love knives.

Speaker 3 (01:05:00):
I'm a chef, of course I love knives. If you
cook food at home, you gotta love knives.

Speaker 5 (01:05:03):
Too, right, love knives, sharp things.

Speaker 3 (01:05:06):
It's got to be important because you gotta make sure
things are nice and cut. And let me tell you
what this PSA is brought to you by our friends
over at Ergo Chef Knives Friends, A sharper knife. It's
safer than a more dull knife, I promise you. And
let me explain to you why a dull knife you
have to use more force, and more force means less control, Jeffy,
and less control means less fingers.

Speaker 5 (01:05:24):
Yeah, that's absolutely true. Listen, Knives one of the most
important tools in the kitchen. Can't really get much done
without a knife.

Speaker 3 (01:05:30):
You absolutely are preaching to the choir. And one of
the best place to get knives are friends over at
Ergo Chef. They got a showroom in dan Barry at
for Eagle Road. You can go see them there. And
if you go see them, let me tell you what
you can do. You can walk in the front door.
And Jeffy, when you walk in the front door Ergo Chef,
if you want to get a discount, what do you do?

Speaker 5 (01:05:46):
You yell? Hey, is Mike's stive here? And when he
walks out, you go, hey, Electric factory.

Speaker 3 (01:05:51):
That's right, the electric Factory, Mike Stive call me Electric Factory.
Ask form by a name. Now, if you're not there
and you can't get the knife, and you can't go
into the store, you can always go to the website
ergo chef dot com. Use promo code plumb twenty and
get yourself a great discount on an amazing knife that
will always stay sharp and keep your fingers attached to
your hand. Jeffy Ergo chef Knives. Check them out at

(01:06:12):
ergochef dot com. Use promo code plum twenty for a
great discount.

Speaker 4 (01:06:25):
Plumb.

Speaker 3 (01:06:25):
Love foods. Right here on a Saturday on WICC, we're
talking food, We're talking fun, we're talking health benefits this week.

Speaker 4 (01:06:32):
That's right about dry January.

Speaker 3 (01:06:34):
A big shot out to our guests for joining us,
our good friend Dmitri the cocktail chemists for coming on
and giving us a few recipes and talking about all
the mocktails that he's got going on. And of course
doctor jen Stagg was just with us giving us the
health benefits of not drinking. With Jeffy, I gotta be
honest with you. I love having a cocktail. I love
having a glass of wine. I don't feel so good
about it anymore.

Speaker 5 (01:06:52):
Now, Well, let me tell you what what I gleaned
from that conversation is, scientists want us to drink two
drinks a week. They say that that's the best thing
for us, right, But I'm a man of feelings, Yeah,
and my feelings tell me that if I have a
cocktail or two a day, I'm doing better than I

(01:07:13):
was when I was drinking twelve beers a day.

Speaker 4 (01:07:15):
Yeah.

Speaker 3 (01:07:15):
I think that's one of the things I took from
her conversation. Listen, if you're doing less than you have
been doing in the past, that's doing better.

Speaker 4 (01:07:21):
So you know, I'm with it. I'm with it.

Speaker 3 (01:07:24):
I think I'm actually on board with trying a mocktail
every now and then. You know, one of the things
we talked about on that in that interview that I
really liked was how it's more of a mental thing
when you go out to have a cocktail with friends
or a beer with friends. So sometimes having that mocktail
kind of satiates that that that mental almost anxiety of
just drinking a water or something like that. I don't know,
an anxiety is probably the wrong word, but you know,
it kind of saciates that so you don't feel like,

(01:07:45):
you know, you have to have a drink, but you
can still get kind of get something.

Speaker 4 (01:07:48):
I guess, yeah, well you.

Speaker 5 (01:07:50):
Can be you know, drinking is a very social activity too,
you know. People like to go out and have cocktails
and it's like a people call it a social lubrican.
It kind of loosens you up and you're able to
have a an easier conversation sometimes, and people who are
going out that aren't drinking want to be included. So
having a mocktail is very, very inclusive to our brothers
and sisters out there who are not drinking, and I

(01:08:11):
think that's great. Like I want people to sit at
the table. I want people to raise the glass up
with me. Just because they're not having champagne, they're having
sparkling water and a little lemon. That's fine. I want
us to all experience it together. And I think that's
the really cool thing about having fun mocktails is it's
so inclusive.

Speaker 10 (01:08:28):
You know.

Speaker 6 (01:08:28):
Yeah.

Speaker 3 (01:08:29):
And one of the things I think I kind of
liked about this was because it's got my brain kind
of turning, my chef brain, my creative juice is kind
of flowing, So I thought that maybe and it's kind
of out of our range a little bit here. But
you know, the good news is that you and I
we have a we're like chamellions. You know, you'll never
see us coming. All right, never mind, I got a chameleon.
I got chameleon jokes.

Speaker 4 (01:08:49):
All day long, millions. I think my house is I
think my house is infested with chamelions. By the way,
did you know that?

Speaker 6 (01:08:57):
What?

Speaker 4 (01:08:57):
Yeah, I think I have a chameleon infestation.

Speaker 9 (01:09:00):
I know.

Speaker 4 (01:09:01):
It just hit me. It just hit me. I have
a chameleon infestation at my house. All right.

Speaker 5 (01:09:06):
How many chameleons have you seen in your house to
say this is an infestation?

Speaker 4 (01:09:11):
I haven't seen any.

Speaker 6 (01:09:16):
Oh that's good.

Speaker 5 (01:09:18):
Yeah, there could be ten.

Speaker 4 (01:09:21):
We don't know. I don't know. You're that there's something
going on.

Speaker 5 (01:09:26):
Yeah, the three little chameleons.

Speaker 3 (01:09:28):
Why we got here anyway, Because I guess a chameleon
can kind of be a mocktail because it looks like
a cocktail. So that's kind of my whole thought process
behind making the dad joke about chameleons.

Speaker 4 (01:09:37):
Jeffrey, did you like it?

Speaker 3 (01:09:40):
He didn't like it? Well, maybe he did like it.
But here's the thing. I thought it would be really
fun for us to come out with a couple of
our own mocktail recipes that maybe you can try at
home that you don't have to have, you know, special,
You don't have any special like ingredients or any kind
of special bidders or anything like that, just ingredients you
may have lying around the house that you can make
your ow cocktails out of our mocktails out of. Jeffy,

(01:10:02):
So I thought we'd give a couple of recipes.

Speaker 5 (01:10:04):
Okay, I agree with that, but I also have a
slimy complicated one because after hearing Genstagg talking about the
health benefits of certain things, I wanted to put a
mocktail together that felt like it was helping you.

Speaker 3 (01:10:16):
Heal, Okay, well now it got me worried. If you
have to break the juicer out, I don't want to
make it.

Speaker 5 (01:10:21):
All right, You don't have to break the juicer out,
but you have to have a tiny bit of culinary knowledge,
which we will share with you here on this wonderful show.

Speaker 4 (01:10:28):
All right, all right, well maybe we'll start with one
of mine. It's easy, how about that?

Speaker 5 (01:10:32):
Yeah, So I'll go easy to I have two, I
have two, If you have two, I have two, or
don't you have, but I definitely have two.

Speaker 6 (01:10:36):
Yeah.

Speaker 4 (01:10:36):
Yeah, Well let's let's keep it eating.

Speaker 3 (01:10:38):
So listen, I think the starting point for me, I
always love in the summertime a great mohito. What a
fantastic drink that is to have in the summer. You
get a good rum in there, a delicious, delicious, refreshing drink. Well,
guess what you can make a mohita without the rum,
and it's just as delicious, very very simple. Take about
an ounce and a half of fresh lime juice and
some mint and put it in a cup and just

(01:10:58):
lightly muddle that I muddling. You can kind of press
it to kind of get those natural oils out of
the mint. Fill it with a whole bunch of ice,
Put about an ounce in a quarter or an ounce
and a half of simple syrup in there, and then
a little club soda. Mix it up, garnish it with
some uh with a lime wedge and maybe a little
bit of sprig of mint. And let me tell you what,
it does feel like you're having a mohito just doesn't
have the rum and it's delicious, very simple, sounds very refreshing.

Speaker 5 (01:11:20):
That sounds amazing. Honestly, I mean, you don't need the
rum sometimes sometimes it's nice just to have a nice
refreshing like, uh, drink that that that cleanses your palate
as well. That sounds like a real good palate cleanser.

Speaker 3 (01:11:31):
And just you know, I think a lot of ice
is kind of key with that. It just feels like
it has a lot of ice. And you put like
a maybe put a lime wedge down to the bottom
of the glass so it looks like it's just don't
I think garnishes are important.

Speaker 4 (01:11:41):
I couldn't.

Speaker 5 (01:11:42):
I could not agree more. Garnishes are very very important.

Speaker 4 (01:11:45):
Chamelion infestation in my house.

Speaker 5 (01:11:47):
The chameleons are everywhere. I have a quick I have one.
I'm gonna call this one. I call this one my
apple elixir.

Speaker 4 (01:11:57):
Oh okay, okay, let's hear it.

Speaker 3 (01:12:00):
Like apples like you eat, like eating apples like a
Macintosh or a Granny Smith or a Red Delicious, those
kind of apples.

Speaker 4 (01:12:06):
Not talking like apple computers or something silly like that.

Speaker 5 (01:12:09):
Right, No, not an apple computer. We're talking like apple cider.
So how my cocktail comes together is I like to
take a little apple cider?

Speaker 7 (01:12:20):
Right?

Speaker 5 (01:12:21):
Everybody has maple syrup at home? I take maple syrup,
but a cup of maple syrup. I put about a
half a cup of water in my maple syrup. Then
I put some cinnamon, a little bit of rosemary, a
little lemon peel in that, and then I let that
simmer turn it off. That make a maple simple syrup.
Put a little bit of spice in there. I take that,
I take about a one ounce of that, put it

(01:12:42):
into about two ounces of apple cider, and then I
hit it with a little sparkling apple cider over the top. Uh,
little ice in there. Now you're having this like very
apply seasonal drink. It's got a little spice in it,
it's got the little effervescence. So you're having a little party.

Speaker 4 (01:12:58):
Now.

Speaker 5 (01:12:59):
Everybody likes bubble. Bubbles makes the party, right, So I'm
I'm that's mine. That's my first one. That's a simple one.

Speaker 4 (01:13:06):
Yeah, I'm not mad at that at all. It kind
of sounds delicious.

Speaker 3 (01:13:08):
You could probably even get some of those apple sodas
they make now, I think Bubbly or they make apple
soda if you want a little less sugar in that.

Speaker 5 (01:13:15):
You can just kind of use those, you know. I
think that's a great idea. I think that would be fantastic.

Speaker 3 (01:13:19):
That sounds great. Actually, that sounds delicious, and I love it.
It's very festive, which is kind of cool.

Speaker 5 (01:13:24):
I mean, yeah, it's definitely a good one for around
the holidays. I've often made that same cocktail, but I
would add apple jack. Sure, how I would make it
an alcoholic cocktail, but to mocktail, I take that apple
brandy out and I like to kick up the maple
syrup a little bit more spice, and then the little bubbles. Really,
I think makes it a party.

Speaker 4 (01:13:45):
Hey, just really quick.

Speaker 3 (01:13:46):
So if you go to a bar, I'm just curious,
So is there a cocktail that you even order that
you normally like that maybe could even do without the
spirits in it? Like you could think of because I'm
trying to think of something myself, like, is there a
cocktail I like that I can just get without the spirits?

Speaker 4 (01:13:57):
Go for it? You had it?

Speaker 5 (01:13:58):
Absolutely every run I get a bloody marry. It's easy
to get a bloody marry with novaka in it. And
it's absolutely still delicious. It's got all the flavor, all
the body to it. It's a great drink alcohol or not,
in my.

Speaker 3 (01:14:10):
Opinion, Yeah, that's a great idea right there. I mean
perfect right there. You don't even have to have the
stuff in it. That's fantastic. I think that's great. You know,
I think you can also kind of do a mimosa
but using like sparkling apple cider. It it works with
the oranges. I mean first you're like, oh, I don't
know if that works. No, it does, it works.

Speaker 4 (01:14:28):
Yeah, I think you could do it.

Speaker 5 (01:14:29):
You could get creative with stuff like that, with more
than just mimosa, Like you could do like a raspberry
syrup and call it a ker royale, but using some
sort of sparkling non alcoholic drink like a sparkling cider,
or they make all sorts of like really delicious you know,
bubbly selzer's now that are flavored that like have just
a hint of a little bit of flavor in it,
and to you something like that and to make it,

(01:14:50):
like I said, make it a party. I think that's great.

Speaker 7 (01:14:52):
I love that.

Speaker 3 (01:14:53):
It's just interesting all these things are coming out about it,
and you know, we've talked in this program here, this
particular program about it. Seems like every different month has
a has a reason not to drink and have cocktails
in it. I don't know, man, maybe taking one of
these and actually going through with it, whether it's dry
January or sober October layoff, take may off, maybe one
of those. Maybe it's not a bad thing to do
here and try instead. Not doing it so much for

(01:15:15):
health reasons, but from a culinary standpoint, doing it to
taste all these different type of mocktails different ways. You
can kind of still get that cocktail ssaciated in your mind.

Speaker 5 (01:15:22):
Yeah, you know, I was blown away. I had no
idea dry January was created in the UK. It could
be hated a little more. Hates a strong word. Buddy
has a strong word, isn't it.

Speaker 4 (01:15:33):
I don't know, Just like I don't know.

Speaker 3 (01:15:36):
All right, listen, I gotta give another one. Okay, this
is like this is a little bit more creative one,
a fun one that I kind of like. And it's
a sunrise mocktail.

Speaker 4 (01:15:42):
I like this one a lot.

Speaker 3 (01:15:43):
I actually make this one sometimes for if I'm having
a great brunch and you know, at at my client's house,
I'll make this and it looks It looks great to
have made up, almost like a picture you can have
so you can pour it. It's really really good. What
you wanna do is you gonna start with a basically
one part lemon juice and then one part simple syrup.
Mix those together, then do three and put it over ice.
Actually I like it over ice, but three parts of

(01:16:04):
pineapple juice, three parts of orange juice. Give it a
nice little mix around, and then what you're gonna do
is take a little grenadine, which is that red you
know syrup that you can get or you can make
your own, of course, two, but you know, and just
put a few dashes of that, a few drops of
that into the mixture itself. Whether it's in a glass,
if it's in a picture and you're making a big
picture of it, you can do more than a few drops,

(01:16:24):
of course. But what happens is is that grenadine sinks
to the bottom, so you get this red kind of
like floating stuff. I mean, everything kind of floats on
top of that, which is really cool. It's like the
bright red sun, and then it kind of sunrises where
it's like a little bit lighter as it gets closer
to the top.

Speaker 4 (01:16:39):
You know, grassh it with a couple l of slices
of orange. It's beautiful.

Speaker 3 (01:16:43):
For a great brunch and taste delicious and still has
that feel of having a cocktail, which is kind of
the whole point I think of mocktail.

Speaker 5 (01:16:49):
Absolutely, that's exactly what it's all about. It's all about
making it fun and not just putting you know, for years,
like we made the joke when the Cocktail Chemist was
on that years it was always like, oh, ginger al
with a splash of grenadine, here's your mocktail. Like everyone
was like, oh, you know, And now we're actually putting
a little fought and effort to it, like I said before,

(01:17:10):
trying to be inclusive to the people who aren't drinking,
and then making it fun for when you want to
do something like dry January or layoff, take mayoff or
may take layoff or whatever.

Speaker 4 (01:17:18):
They get You got it right, You got it right.
It's good.

Speaker 5 (01:17:21):
I think that. I think that's a that's such a fun,
fun way to do it. And it's also a kind
of a fun way to include the kids at a party.
You know, when you have your kids are hanging out
and people are drinking, it's like fun to put together
a really fun mocktail and like get them interested in
in in drinking responsibly honestly learning like that, Like we
can have one or two of these and it's fun.
Like it's just it's a it's a fun drink. It's
okay to have a mocktail with things.

Speaker 6 (01:17:42):
It's not.

Speaker 5 (01:17:42):
You don't have to drink alcohol at every event, you know.
It's like, I love that kind of stuff. I think
that's really cool.

Speaker 4 (01:17:47):
Yeah, one hundred percent. And that that that drink I
just talked about too.

Speaker 3 (01:17:49):
There if you want to get kind of put a
little evested to a little bit of ginger ale doesn't
hurt that at all because that ginger goes really well
with all those things. So and like I said, I'm
focused in mine kind of on things that you have
around your house most likely. You know, I'm sure Jeffy's
going to coment out here in a second with, oh,
make some charcoal ash and just dust up some mushrooms
and just steep them for forty eight hours.

Speaker 4 (01:18:08):
And yeah, I'm kidding, I'm giving you a hard top.

Speaker 3 (01:18:11):
That's twenty seven steps, Jeffie for everybody.

Speaker 4 (01:18:13):
That's all all right.

Speaker 5 (01:18:14):
So, to be fair, I was inspired by Jenstagg. She
had said something that I thought was really great, and
she was talking about cleaning out your liver and like
using things like D twelve and drinking things like ginger
for instance, like ginger ale and having ginger in your
diet to help to help clean yourself out, clean your liver.
So I have had a cocktail a long time ago

(01:18:35):
that I really loved. It was called the Pollinator. It
was basically it's a honey simple syrup with lemon juice,
ginger ale, and a shot of bourbon in it.

Speaker 3 (01:18:44):
Similar is almost like a Bee's knees, but with bourbon, right,
but with bourbon exactly, And it's.

Speaker 5 (01:18:49):
Like, it's good. It's a good way to just you
feel a little healthier when you're drinking. So what I
decided to do with that is I do the same
thing and it's very fun. It's a very fun cocktail. Now,
this is the the one ingredient you're probably not gonna
have at home. It will too Uh. You might not
have a ginger aid komb butcha okay, I love.

Speaker 3 (01:19:09):
But the god you can buy one of those at
the grocery store.

Speaker 4 (01:19:12):
They do have that GT's.

Speaker 5 (01:19:14):
GT's Kombucha makes a delicious ginger aid kombucha. This is
the one I like. The best you make a honey
simple syrup. Again, it's about a cup of honey, but
a half cup of water. That's gonna thin out your honey.
It's gonna be sweet, it's gonna be delicious. You save
your honey simple syrup, a little bit of lemon juice.
You're using your kombucha, your ginger, kom butcha. And what
I like to do with this to really kick it
up a notch and add to B twelve is if

(01:19:36):
you ever heard of bee pollen, you can buy it
at health food stores, and I like a lot of
grocery stores. I put it in a plate, I wet
the cup and and I rim the cup with a
little bee pollen, and then I make that cocktail in
there first.

Speaker 3 (01:19:49):
You don't sweep it up a little bit first, a
little sugar mixing.

Speaker 5 (01:19:52):
I guess you could. I I I just like the
it's so bright yellow. And I think bee pollen has
a really interesting floral, kind of like low key flavor
that I think works really well with the ginger. And
I think using the kombucha is a fun way. Like
kombucha sometimes has like a very minute amount of alcohol
in it, so it actually has a very similar mouthfeel
to almost beer or something like that. So I think

(01:20:12):
it gives this cocktail.

Speaker 3 (01:20:13):
Well, you gotta tell let's let's say define kombucha just
in cause some people may know what kombucha is.

Speaker 4 (01:20:18):
Just tell him what kombucha is.

Speaker 5 (01:20:20):
Absolutely, kombucha is It originally was a tea that was fermented,
and there's a lot of probiotics in it. There's a
lot of health benefits to it.

Speaker 3 (01:20:29):
Now was talking was talking about the gut health, how
important it is.

Speaker 5 (01:20:33):
Gut health is very important. So lots of probiotics and kombucha. So,
like I said, Gen Stag inspired me the Pollinator mocktail
with a little kombucha with the ginger in it, with
the B twelve rich B pollen. You put that down
like you're healing yourself with this cocktail. I'm telling you
right now, Okay, Plumbload Foods, Live World Premiere.

Speaker 4 (01:20:53):
Heal yourself with cocktails. We like that. That's great.

Speaker 3 (01:20:55):
I don't think I like how comfortable you are with
doctor Stagg just calling her Gen.

Speaker 6 (01:20:58):
I don't know.

Speaker 4 (01:20:59):
I don't know. I feel like you should call a doctor.
I just don't like the company there.

Speaker 5 (01:21:02):
I feel like we're old souls. And although I've only
talked to her twice in my whole life. Right, we're
good friends. Well, listen, she's a friend of the program,
for sure, she's she's great. But I don't know how
I feel about it. Didn't I didn't call her.

Speaker 3 (01:21:14):
I was calling her doctor stag or doc or or
you know, you're just like, well, you know, I got
inspired by her.

Speaker 4 (01:21:21):
Me and Jen go very.

Speaker 5 (01:21:23):
You're very formal and I'm a little bit more laid
back professional broadcaster. Yeah, we're like a mullet. You know,
you're like business, up frontal party in the nicely done nice.

Speaker 3 (01:21:35):
Oh that's hilarious. That drink sounds great though. I like
both of these drinks. I like all these drinks. I
think these are And the cool thing about these are
is that, like like you said, you know, kids can
drink them. You know, you can make these and you
can kind of share the whole fun thing with the kids.
I think is a great thing to do with this,
and you know, like it kind of promotes the responsible
I don't know, there's a lot of benefits to and
like I'm kind of I'm kind of turning now because

(01:21:55):
I was very anti all this stuff before the show started.

Speaker 4 (01:21:57):
Now I'm kind of starting to turn a little bit.

Speaker 6 (01:21:59):
I agree.

Speaker 4 (01:22:00):
I you know, I think I don't drink as much
as I used to.

Speaker 5 (01:22:03):
I mean, I still love a cocktail, a glass of wine.
I have one or two. I always thought one or
two a day was healthy. I thought I was really
killing the game, right. She sort of ruined all that
with all this new science. But you know new science.
I mean, you know I like old science.

Speaker 3 (01:22:19):
Well did you like how when I was talking to her,
I kept going back to saying, well, alcohol kills germs,
which is.

Speaker 5 (01:22:25):
An important thing to put out there. I think that's
really I mean, no one talks about that enough. You know,
like we didn't die from COVID and that's because we
drink a lot of alcohol. I think that is probably
the key to be honest with you, especially during the lockdowns.

Speaker 3 (01:22:39):
Listen, you can voucher this. I mean, how many times
in our life have you seen me sick?

Speaker 5 (01:22:46):
Oh? I don't even know.

Speaker 4 (01:22:47):
Never.

Speaker 5 (01:22:48):
I would say four top, probably like you're on your mind,
yeah four, I've known you about ten years. Four times,
it's pretty good. Come on, be honest.

Speaker 4 (01:22:56):
I don't get sick, and that's the thing because I
drink alcohol. So I'm worried.

Speaker 3 (01:23:00):
I told her, I'm worried that this whole dry January
thing is gonna affect my immune system.

Speaker 4 (01:23:04):
That's what I'm concerned about.

Speaker 5 (01:23:06):
Ooh, well, no, because everything she said, like less is more,
You're gonna like you get better gut health, all that stuff.
This is that's gonna make your immune system way stronger.
You're talking about probably go ahead. Sorry I stepped on
your I was gonna say, you might be patient zero.
We might be able to cure cancer. You could quit drinking,
and you could be like the poster child of human
beings out there that could like help the rest of
the world. I mean, we don't know.

Speaker 3 (01:23:27):
I didn't think about that. That's incredible, Jeffy. I think
you might be right, Like we could change the world
here using my blood.

Speaker 5 (01:23:33):
You could be a superhero.

Speaker 4 (01:23:35):
Oh my god, finally I've always wanted it. That's what
I'm talking about. Let's make this happen. I got plumb.
I thought I lose my superpowers for being sober plumb. No, No,
maybe I do. I don't know.

Speaker 3 (01:23:48):
Listen, here's the thing. I have one more cocktail for you.
I want to talk about that. It's pretty easy to
make and you've probably got the stuff at your house
again to make this drink, and listen, it's it's leaning
on one of those souper were heart healthy. And listen,
our goal here wasn't to make these things healthy, but
it's what we tend to do. It's leaning a lot
into that whole heart healthy thing. And so my last cocktail,

(01:24:10):
I'm calling it the heart Healthy Plump, and I'm gonna
tell you what's in this. It's very very simple drink
that you can get anywhere. We're gonna use pomegranate juice. Okay,
we're taking a little pomegranate juice. Yep, little pomegranate juice,
little lime juice. You're gonna put in a shaker and
shake it really really hard to it's nice, nice and frothy.

Speaker 4 (01:24:25):
Okay. Then we're gonna pour that over ice.

Speaker 3 (01:24:28):
We're gonna garnish that with a few pomegranate seeds if
you want. That's completely up to you, your choice, and
then we're gonna top it off with a little bit
of club soda. This is a really really easy mocktail
to make, and it's super good for your heart. But
because that pomegranate juice has a little bit different viscosity
and I hate using words like that talking about food,
but has a little bit different texture in your mouth.

(01:24:49):
It really really will froth up beautifully. And what a
great cocktail, heart healthy using pomegranate. I love this one
a lot.

Speaker 4 (01:24:56):
You can make.

Speaker 3 (01:24:56):
Oh, I actually make this all the time in my house.

Speaker 5 (01:24:59):
I love this, And I think I want to take
what you made and I want to kick it up
just a small notch by adding when you say, get
it frothy, I think if you take a tiny bit
of egg white, like one egg white, and you add
it to that shaker with that all that in there,
and you shake it really well, that's like an old
school of bar tender technique egg whites, and it will
froth it up so nice. It'll look probably pink and

(01:25:22):
and and and just like really beautiful. I think I'm
gonna try that. I think I'm gonna try that. I'm
gonna go hard healthy with a little extra protein in there,
because you know, daddy needs just protein.

Speaker 3 (01:25:32):
Just when you just say daddy, it makes me laugh.
I think it's a great idea. The egg white really
makes the difference. I think you might be right now, obviously,
if you're vegetarian, you know, be the egg white. But yeah,
I think totally, which is pretty cool.

Speaker 4 (01:25:43):
No use aga.

Speaker 5 (01:25:45):
You can use a bean water, you know, out of
a can of beans like that, that will froth up
a cocktail. That works for vegan cocktails. I've actually used it,
really absolutely, chickpea, cannellini beans. If you cook your own
beans and let them sit in the water, take that water,
save some of it and use that. It'll froth up.
Whip it in you're in a blender, put it or

(01:26:05):
put it in your shaker and shake it all up.

Speaker 4 (01:26:07):
It's gonna froll amazing. I haven't tried that. I gotta
give it a go. That sounds great.

Speaker 3 (01:26:10):
Listen. Of course Jeffy knows how to use things like beanwater,
which is just one of the reasons why we love you, buddy,
because youve got something new for everybody all the time. Listen,
I tell you what dry January. I've learned in this
program that it is not the bane of my existence.
It is not my mortal enemy.

Speaker 7 (01:26:27):
No, no, no.

Speaker 3 (01:26:28):
It can be a fun thing to try different cocktails,
different ways of satiating that need for a cocktail. So
dry January is not the enemy. Jeffy, it can be
our friend, and I think I'm sold.

Speaker 5 (01:26:40):
I'm sold, I'm ready. I'm actually I'm deep in dry
January right now.

Speaker 3 (01:26:44):
Maybe we do dry every other week January. Yeah, well
you know what I do? Yeah?

Speaker 5 (01:26:49):
How about dry every other day?

Speaker 4 (01:26:51):
Okay, okay, like that, so it's like fifteen days in
January that's dry.

Speaker 6 (01:26:55):
Yeah.

Speaker 5 (01:26:56):
Or maybe we can do it for three months and
then we'll be like we we're sober for forty five days.

Speaker 3 (01:27:00):
Oh, it's very the day, but it's every other day,
every other day. We just leave that part in the
fine print.

Speaker 5 (01:27:06):
The fine print. We just say the plumb challenge three months,
every other day, no drinking.

Speaker 4 (01:27:12):
I don't know if I'm gonna pass that challenge or not.

Speaker 3 (01:27:14):
But doctor gens dagould be very excited for us, So
I got to get her, let her know that we're
doing that.

Speaker 4 (01:27:18):
Thinks she'd be very excited.

Speaker 5 (01:27:19):
But they tell us she told the lessons more sometimes, right.

Speaker 3 (01:27:22):
I guess, So I guess, so I guess. So listen,
try some of these cocktails out. Hit us up on
Instagram at chef on the score Plum at fok king
Chef on Instagram. We'd love to see what you're making
for dry January, know what you're drinking and listen when
it comes back.

Speaker 4 (01:27:35):
That's the thing, and you do a time off from drinking.

Speaker 3 (01:27:36):
When you finally have that one, it's so delicious and
tastes even better, So give it a try. For Chef Jeffy,
my name is Chef Plum. Thanks checking out Plumb Love
Foods right here on WICC and friends. Remember food is
one of the most important things we have in life.
Everything important life evolves around food. Let's give it the
time it deserves. We'll see you guys next week right
here on Plumb Love Foods on WICC.

Speaker 4 (01:27:56):
Have a great week friends

Speaker 10 (01:28:00):
At b said S.