Top 10 Disney Cocktails at Walt Disney World

We are counting down the Top 10 Disney Cocktails at Walt Disney World — from classic favourites to hidden gems found in lounges, resort bars, and beyond !!Whether you love a tiki-style tropical drink, a smoky bourbon pour, or a refreshing frozen sip to cool you down in the Florida sun, we’ve got a little something for every Disney drinker.We’ll be talking: • Iconic “must-try” cocktails 🍸 • Underrated mixes hiding in resort lounges 🌴 • Out of theme park options • Themed bar picks (Trader Sam’s, AbracadaBar, Nomad Lounge & more)

Episode Transcript

(00:05):
Welcome friends across the world, charge your glasses, get
ready to add a few different ingredients into your next visit
to Walt Disney World. We are talking all things
cocktails tonight and that couldthat could very well be messy
one anyway, the best ones, whereto find them and let's see
where. Let's see where that journey

(00:26):
takes us. Welcome to the great British
Mitty Waffle live. Go look at that palpitation city

(01:02):
as we're pressing all the buttons.
No vent. And we we've.
Done the first bit. Even better.
Before we begin, I'm just going to welcome our special guest.
Well, we're on a Wednesday and we've got a special guest.
Megan, thank you so much for joining us.
Absolutely. Thank you guys for thinking

(01:23):
about me and my favorite topic of Walt Disney.
World. There was literally nobody else
that sprung her mind. We said, let's do a show about
cocktails. I went, OK, I've got to call
Megan. The thing is, think is though,
and this is, this is, this is not an insult.
Please, please accept this is a real sort of accolade.
It was literally the first person that Claire thought of of

(01:47):
just like I know who we can haveon the show.
So yeah, a massive welcome, Simon.
Thank you for joining us. I know you've you've had sort of
that sort of Sprint back to the the computer to actually do this
show tonight. So I appreciate you joining us.
I have. I have indeed.
I, I still had enough to just make a quick drink though.
So, you know, even that it was arace, but you know, I still

(02:10):
managed it. I had visions of Simon like
scooching. It's like sliding through the
door, you know, like Tom Cruise and Risky Business when he comes
to the socks. I like to sit down.
There was a, there was a little bit, of course.
There are we do the. Thing is, I put a thing on the
waffle his arms earlier about Tom Cruise and it was, it was

(02:32):
very much a mid 80s cocktail reference, right?
And people of a certain age willhave no idea.
We're now into the show and we've now got another Tom Cruise
reference in the first few minutes.
Yeah, we are not sponsored by Tom Cruise, nor indeed there's
no indeed there's mates of. But if if Tom Cruise wants to

(02:54):
consider sponsorship of the podcast.
That would. Be very welcome.
We're open to discussion or free.
Top Gun Lessons, I'd quite I'd quite fancy some of that.
That would be really cool. It really would.
So what we're going to do, we'reactually, I know Megan's turn
limited. So what we're going to do is
we're actually going to keep we're going to keep the news

(03:16):
till last for a change. So I know people love the news
section and things like that, but we'll keep that to the very
end. We're going.
To I'm glad you said that. It'll give me time to find the
graphic because at this point intime I have 0.
I know, Claire, I'm on to this. I know I'll be the greatest

(03:36):
cocktail drink in the in the world.
But I've got look, I've got newsnew screens.
So even if you if you go back and watch that intro again, you
will notice I'm actually lookingat a computer way beyond where
the camera is here just to make sure it looked a bit right.
So it's it's one, it's one of those challenges when we have a
a Wednesday with no bam. It.

(03:58):
Yeah, we can get this. We're on the list.
We can do it. It's not a problem.
So I'm going to, I'm just going to put it out there of if we
were going for drinks, where arewe coming?
If we get. To drinks.

(04:18):
One by one we're going to, we said top ten.
We're never going to stay to 10.I don't think so.
I think that's. But let's let's start with the
1st 10 and see. And we go, Megan, you go first.
Am I just picking my task every?Just pick.
Pick one. Do.

(04:40):
You think that should not be missed?
Should not be missed. OK, so this one's kind of new.
It's at the Cake Bake Shop at the Boardwalk, which not sure if
you guys have been yet. I was very hesitant about this
place when it first opened up just because it's very pricey
when you look at the food menu. But I think that drinks are

(05:03):
about average for a Walt Disney World cocktail.
So this has become one of my newfavorite places that I go every
trip. And you definitely have to get
the Black Swan Martini, which istheir take on an espresso
martini and it is absolutely delicious.
That's the last. That's the last place on on the

(05:25):
whole of property I would have expected to go for a cocktail.
Yeah, I really, I honestly would.
I really didn't even know that they did cocktails in there.
Yeah, and this and I, it's really pretty and it's kind of
tucked away, like the bar is kind of tucked away and there's
like another little seating areaand it's very, it looks very
extravagant when you go in there, but you can go in in your

(05:47):
park clothes. There's no kids allowed in the
bar area, just an FYI because Mayan was asleep in the stroller
and we couldn't go in so we justditched him the one night and.
Fine. Yeah, but it's, and it's a nice
break too, like midday. If the parks get a little

(06:08):
crowded, you walk over and there's usually not that long of
a line to get into the bar area,so it's nice to just sit there
with a drink or two. Or me and Chris may have had
four one day and stumble out. Why not?
Sounds good to me. So where are you going?

(06:28):
I mean, there's, there's only going to be one place at the top
of my list, right? It's for a rum for a rum
drinker. Yeah, I'm, I'm think I might
know where you're heading. So I'd be at Trader Sam's for
for that. That's the bar I'd be at and the
two favorite things for me there, right?

(06:49):
The hippopotami Tai, because MaiTai for me is the pinnacle of
cocktails. So they're they're my Tai Trader
Sam's. The other one is that I love a
Zombie and you can't drink too many of those.
So it depends how heavy a night I want, but I would either be on
a Zombie or or a Mai Tai a Trader sums because those are
the pinnacle of tiki drinks for me and it's one of the best tiki

(07:11):
bars in the US. So without a doubt.
I don't know what's in a zombie so.
Oh, and. They come in such great glasses.
Too, Yeah. Yeah.
I've had the zombie a couple of times, but not a zombie.
Yeah, there's, it's gone throughvarious situations at Trader
Sam's. It used to be the shrunken

(07:33):
zombie head or shrunken head. And now they, they've actually
changed it and it is a zombie. So it's a bit more aligned to
the traditional tiki drink itself.
But it is, you know, it's, it's what you'd expect from a tiki
drink filled with a load of Roman tropical juice.
But it's got cinnamon in there as well.
So cinnamon and falon, which is a a kind of a liqueur based

(07:55):
around spice as well. So it's kind of what you would
expect from a strong tiki drink.A lot of different rums, a lot
of tropical flavour. All.
The rum there always used to be a zombie.
You were the origin of it. They would limit you to two per
evening per person because they are of a strong drink.
Really. Yeah.
Oh, wow. Now there's you.

(08:16):
Now you'd use. There's a challenge.
I quite like the idea of that. Are those that, well, I've
taken, I've taken work colleagues to Trader Sam's and
that was always the drink that I, I brought them was the the
zombie was the one that I pushedthem to go for that.
Is how you tested out if they'reany good or?
Not yeah, yeah. How many of these can you drink?

(08:37):
They only they drank 2 each thatnight and they were like they
slept in the car on the way backto Melbourne last night.
I bet they did. Wow.
And John, can we say hello to some people in chat because.
I was just I was just thinking that as well because actually
apart from I'm going to go rightthe way back to an hour, an hour

(08:58):
before the show started, we had Kyle.
Kyle was in the chat to say he'shere for the drinks and I,
they're ready to I'm not quite sure if he's still with us at
the minute, but Kyle, we really appreciate you coming.
And I know see, and this is where the whole thing comes
together, you see. So Megan, Megan, you're seeing
Kyle, was it next? This Saturday.
Yep. This Saturday, there you go

(09:20):
there you go, there you go. We get that.
Heather, thank you for joining us as always on a Wednesday.
Really appreciate that. As with Wendy, thank you very
much. We.
Have Heather? Heather certainly got the
measure of it this week. I think that's where we actually
get called out as well like you know, so it's really, really

(09:41):
good. And we've also got another,
we've got another John in the chat.
Is it? This is going to be just sort of
a meeting of John's, isn't it, You know.
But also Speaking of John's, we've also got Surf Bum who also
knows part of the carry. Sean, this is great.
So again, just going through different people.

(10:03):
Sean's joined us now. Sean, you'd be glad to know
you've not missed any chat whatsoever about how wasted you
guys are going to get when Claire lead to Australia.
And yeah, we're not, we're not allowed to do that.
Heather, I'm just going to answer your question.
Ben's having a night off, so we've been entrusted with the

(10:25):
tech and all the buttons and as always, anything could happen.
So just, you know, it could go, it could go horribly wrong and
I'm probably well, so it doesn'treally matter.
However, on another issue, we dohave our junior waffle

(10:46):
collective. I think that's probably the best
way to. Describe best way to put them
isn't. It So Morgan, Josh are actually
meeting each other with girlfriends in tow.
So Riley and Georgina are also with them and they're all in
Rotterdam and yeah. Having a great they're in an
Irish bar in Rotterdam. Yeah, as you do, you know,

(11:06):
that's exactly, you know. Yeah, having a good time.
True to form. So thank you guys for joining
us. I know I've already had a couple
of messages from Josh about the football.
So, you know, it's, it's one of those things, yeah, I'm, I'm
trying not to try not to watch them watch the football tonight
because I've been entrusted and Kyle has said that you are

(11:30):
heading. To Geo.
Geo 82, now that should be quitesomething else as well.
So that sounds, that sounds likefun, really does.
Claire, where are you going for a cocktail?
Because actually we haven't got two hours yet.
No, so I've got a massive list of stuff, but there is one
cocktail that thanks. Since I was there in the summer

(11:52):
I have had dreams about this cocktail and it's not one that
I'd had before. But I'm going to go to Narcoses
and have the smoked dark and stormy thank you very much.
It is not a cheap one, it's 1750.
But honestly I've thought about it so much.

(12:13):
I haven't got a reservation at Narcosis when I'm there in
December. But I don't know, maybe I can
just go and get a drink and the.Bar just walk up right to the
bar. You might have to.
It's so good, like unbelievably good.
It's one of the best drinks I'vehad in Disney World, definitely.
Now did did it have? Gosling's rum in it.

(12:35):
I'm assuming we must so you knowthe store Gosling's owned the
trademark for the dark and stormy name of I didn't know.
That. So a bit like Pussers rum owned
the trademark for the Painkillercocktail, and Gosling's rum
owned the trademark for Dark andStorm.
They didn't necessarily create the drink recipe, but they

(12:55):
trademarked it. Well done.
That's a good idea, yeah, Yeah. Yeah, it's.
Have you had that, Simon? I've not because I've not been
to Narcosis for quite a few years, not since they stopped
doing the brunch. There, that was a really, I
mean, the food's pretty good, but the the darkest salt is
amazing. I I think that's the one that's

(13:16):
called charred pineapple syrup. Isn't it?
Absolutely. That's a piece of pie rice,
charred pineapple sitting on thetop.
Yeah. It's excellent, that is.
Actually, Chris's favorite cocktail in all of Walt Disney
World and he gets. I've just remembered another one
that I haven't put on my list, but I'll come back.

(13:36):
Come back to me, John. OK, Have you got?
Anything that you want to mention?
No, not really because I'm goingto, I'm going to do a whole show
on beers. Yeah, I, I actually, it's a
really weird one this because actually I am actually making a
list of, of certainly of, of drinks that I should have.
And actually I've got to be really careful because actually

(13:57):
I can, a lot of different spirits can actually trigger my
tongue. So I do tend to keep on the
barefront, such as never a good thing.
However, I must admit our juniorwafflers have actually found if
you are in Europe, if you're very keen on the German shuffle
offer. Yes, right.

(14:20):
That's my favorite. Yeah, but you can actually go
Little and ALDI in Europe, I've got their.
Own their own version. Yeah, and it's cheap.
So what I've actually asked Joshto do is, is e-mail the UK, ALDI
and little to find out when it'scoming to the UK.
Because actually that's you know, that's just a little bit

(14:40):
of a little bit of useless information that only, you know,
the only beer drinkers can actually add to the equation.
I'm I'm actually, I'm really interested to see where you guys
are going to take me. And actually that's that's
really the reason I'm here. I can't press a couple of
buttons and and just chat away. And but I really, I actually
feel that basically anything in the poll in Eden is probably the

(15:04):
best, the best kind of cocktail vibe that I've actually
experienced. And actually, as I've been
having a nice white sangria. It's just so enjoyable.
And I think I told this story not too many podcasts ago or
even just maybe even a Wednesdayof it of when we're in the Poly.

(15:25):
And you when you see people coming in and they're, they're
sort of a little bit dehydratingand they get themselves a
beautiful cocktail. And you'll sit there, you have a
nice white sangria and you're just being nice and calm and
things like that. And you're suddenly aware of
when that alcohol actually kicksthem, they're on, they're on one
of them high stools and you suddenly become, you become very

(15:47):
uncertain. They're actually sitting up
quite so high. Yeah.
And I I get people watching and things like that becomes really
quite a 41. Tambu Lounge is a great place
for that. Yeah, so great, Megan.
You there as well? Great drinks man.
You're at Tambu Lounge. We'll come back to that.
I'm. Sure, that's on planned.
List. Yeah, well, Megan, where are we

(16:08):
going next? OK.
I'm going to stick with something new and it's something
that Kyle already mentioned, Geo82, not sure if any of you guys
have been there yet, but I was there a couple weeks ago for the
first time and I have to say it was amazing.
The service that you get and like just the whole experience

(16:30):
sets you in the mood to have a great cocktail.
Like they give you nice cold towels when you first walk in
and it's a very, it's a very chic kind of place.
Also, no children, which is a benefit.
I just love getting rid of my child as much as possible in
Disney World. But they have, if you like
bourbon, which I do, they have afantastic bourbon selection.

(16:53):
We did try a couple of the drinks, but I have to say that
the Brown Butter Old Fashioned is delicious.
Even if you're not a huge bourbon person, the taste of
this, it's sweet enough that youdon't get that like kick of
bourbon, but it's a great littlesipping drink and they give you
the the ice cube with spaceship Earth imprinted in it.

(17:14):
So you can't beat that. Like the whole ambiance is
great, but actually the ice cubeis spaceship Earth.
It's just you. Can't go.
You then you then swap that overfrom actually the drink being
the the star of the show to actually the ice cube.
In the ice. Cube.
Now that sounds absolutely incredible.
Amazing. Sounds really good.
I've, it's not somewhere that I've I've, I'm trying to not

(17:35):
read too much about it until I can go.
So yeah. It's actually, it's actually the
plate a place I met Katie in thesummer and she was, she'd been
the weekend before and was, was very close to insisting that we
actually went there. And it's, it is on her.
It's on her top five list of places that we should have gone

(17:58):
to Which? Well, you have to go back and
try it out because. It is.
Great. That was a as a as a
recommendation of the half. So no, that's a real good call
that Megan. I actually, I actually feel like
it is, yeah. But it's it's, yeah.
It's, it's a pricier place, right?
But I think it's reflected in the the complexity of those the.

(18:19):
The Oh yeah, it is definitely expensive.
Like it's no, you can't do it every day of your trip, at least
I can't. But it is nice to kind of escape
the crowds, escape the children.It's very relaxed.
It's but it's all the very upscale so that the balance is
really nice. Like you don't feel out of place
in your parked clothes, but it'san elevated experience.

(18:40):
So you don't mind paying the 20 something dollars per drink and
just I mean in August with air conditioning and no screaming
children? Yes.
Please, there is a, there's likea, there's a caramelized leek
martini on that menu. That just sounds and bizarre,
but I would probably give that ago just for the.

(19:02):
I think I'm going to try that onSaturday because I that's one I
did not have when I was there a couple weeks ago.
So that one's on like the top ofmy to try list.
I've heard great things, so we'll see.
Sounds good. That does sound good, I must
admit. That's, Yeah, actually that that
place actually is, is 1 and I, Ithink it's just you're paying

(19:23):
for the, you're paying for the location, you're paying for the
venue more than probably more than anywhere else.
Simon, whereabouts are you goingto take us?
So I'm next going to head to Animal Kingdom and that is going
to be the Nomad Lounge. It's another rum based drink and
is the Lamoure Libation. That was on my list.

(19:44):
The the flavour of that, the selection of the rum, the
profiles of the rum and the juices in that and the little
151 rum float on the top. It's just, I think they just as
a location, there's like probably 5 drinks off that menu
that I could easily put in the top ten that because I'm above
all, I'm a rum drinker and that that still hits the spot for me

(20:07):
there. I also when you're there, make
sure you get a beer mat as well while you're there.
I. Have some food.
I do have one food. There I have a draw here
somewhere. It is food.
It is one place that I'm not sure whether it's because the
pizza place next door and peoplethink it's all the one place,
but it kind of gets overlooked. And you, you actually do need to

(20:29):
book as we found in the summer. So make sure if you want, if you
want a table, just get on the MyDisney app, get a reservation
and then you can get him pretty easy.
But it is I think that as much as we talk about Epcot and the
GO-82 Lounge, this is just, thisis just one of the most chilled

(20:53):
and chilled out experiences thatyou can ever go to.
It is a. It's a must do for me.
Yeah, just to switch off zone. You actually don't feel as if
you're in a theme park. It's a.
Peaceful. But yeah, so you actually, you
actually feel as if you're in the middle of a rainforest.

(21:15):
So that's the only way to describe it.
You just you're taken to a completely different place.
It's wonderful. Sitting out on the sitting out
on the balcony, on those fences,especially if it's raining,
because you get the sound of therain on water and on the leaves
of it. It's just so perfect.
And then somehow. No, no crowd noise around, Yeah.

(21:38):
It's it's incredible. It's such a little perfect Oasis
in the middle of animal Kingdom.Yeah.
And yeah, sorry, sorry, Clouds stolen the drinks.
No, I had another one from thereon my list actually.
I'll come back to it. Yeah, the actual design of it as
well. And this is again, worth worth
pointing out that they actually have screens that will come down

(22:00):
on the on the balcony. So yeah, at that time of day in
August when you think it's goingto be, oh, it's going to be full
sun, you will actually get a bitof shade as well.
And it's they've thought of everything and, and the drinks
list is is quite. There's a story on the menu as
well, the drinks menu. Read all the stuff because it's
really interesting and yeah, really good.

(22:24):
No good. Claire, where you going to next?
I'm trying to decide, so I thinkI'm going to go somewhere.
We went, I've been a couple of times and again, it's another
restaurant, but it's got a good drinks list now.
The first time I went to this restaurant, it was amazing.
We went this summer. The food was not good, but the
Hacienda de San Anteel in Epcot has some amazing margaritas on

(22:48):
their menu. And the Wild One Margarita is
really, really good. So that is an orange liqueur, a
ginger, rum, mescal, lime juice and corn passion cordial.
And then it's got a hibiscus salt rim and it is so good.
So, yeah, specifically the Wild one, there is a, there's like a,

(23:09):
a pomegranate, sorry, a grapefruit one, I swear, the
Pomerleau Margarita, which is good, but that's the wild one is
by far the best. And I prefer that to, I think
probably any other than margaritas in the Mexico.
Put it in, but you have to go into Hacienda.
So I've got it. Have you had that meant, Megan?
I've had it from Lacava so. I'm Oh, it's the same one.

(23:32):
Yeah, it's. OK.
Yeah. So.
It's really good. I mean, anything from Lacava is
great. I mean, tequila, why not?
Yeah, I'd really like my style. I really like drinks that have
got that smokiness. Yeah.
So that would be my next my nextchoice.
Yeah, that's a good one. I'm going to Chuck 1 into the

(23:54):
mix as well, because actually it's a place that loads of
people miss. It's a, I'm trying not to be
particularly derogatory and how I describe it, but in the Yacht
Club there's a little tiny hidden bar and it's like the Ale
and Compass Land and it doesn't have any windows, it doesn't

(24:15):
have any natural light. You could maybe say it's a
little bit sort of, I don't know, but do you know something?
It's a brilliant place to actually go for a cocktail.
And actually the food, the food in there is actually pretty
impressive too, because we were off site this summer.

(24:35):
We actually use that as our basecoming out of Epcot.
If we were, obviously we've beenfor a few beers and stuff like
that. But if you're going to get a an
Uber back to the villa, we actually went in there for a
drink. Yeah, because it'd be rude not
to, wouldn't it? But again, it's really
interesting because actually even looking at the list of what

(24:56):
what they sell, they've already,we've already mentioned a couple
there that they catch into my tie in the Dark and Stormy.
And actually there is a real range available there that you
can actually just drop in. And it is that step.
I would say it's that step beyond where you leave Epcot and

(25:17):
you've maybe added some of the beers or some of the wines and
things like you actually get into the sort of proper drinks.
And I just think it's a, it's a really nice ambience.
And again, this kind of happens quite regular, but when you go
into somewhere like that, you know, start chatting with
people. Yeah, for no apparent reason.

(25:40):
But yeah, just reminding with myabsolutely lovely family, who
were actually the only CanadiansI think we met the whole whole
of this summer who come down from Toronto.
So I hope, I really hope that their baseball baseball
allegiances come to fruition in the next next week or so as the

(26:01):
World Series progresses. There you go.
That's, that's just some random,just some random things that
come into you. But it was a lovely place and
the barman in there was so good.And that makes such a difference
because actually, if you've got someone behind the bar, actually
is into their job and knows whatthey're actually making.
Couldn't couldn't be any more different to Martha's great

(26:23):
deals. Yes, absolutely no, you spot I'm
no, it really is. And actually, it's worth going
into. Yeah, keep walking around,
people. Just keep walking around to your
club and you'll be OK, yeah? Absolutely.
Go on Megan, Take us down your list even more.
OK, so this one's at Disney Springs, and I know there's a

(26:44):
ton of places at Disney. I'm not stealing yours.
I know where you're going at Disney Springs, there's a ton of
places. But lately we've been going to
the Edison and I have to say, I love it there.
The vibe is all like I love the steampunk, kind of like the
whole theming's great. I love the live entertainment.

(27:06):
But they have a section of theirdrink menu.
It's called the High Roller Cocktails.
And when you order one of these,you get like a special little
coin. You get 4 coins and then you
trade them in for a free drink. But there's one cocktail on
there that is like a whole show within itself.
It's called a Fire in Vermont. And while they're making you
this cocktail, they actually light the bar on fire, like in

(27:30):
front of you. The whole bar is on it.
It's so cool. I'll have this video.
I have a video, but the drink isdelicious.
It's it's Whistle pig tenure. And then there's some cherry
Brandy that's an absinthe wash in the glass.
So it gives you that little bit of yeah, it's, it's a good
cocktail. But just seeing the whole show

(27:50):
of them lighting the bar on firejust adds a whole other element
to it for me. Like, that's exciting.
I don't know. I do wash the glass out of
absent, pour it on the bar and then.
Lunch. And then they like the glass on
fire. They like the bar on fire.
It's so cool. Yeah, that's so cool.
Yeah, I'll have to send you the video, but it's a really cool
performance with your kind of expensive cocktail.

(28:12):
I've only been to the Edison once.
I went with them. I went with Zach and we sat at
the bar down at the bottom bar the.
Bottom bar. Yeah, that's the big part.
And then it was really good. We had had great drinks,
actually. And there wasn't anything on the
menu. I couldn't decide.
It was one of those things, the menu so big, isn't it?
The drinks was so many different.
Yeah. And so I had a chat with one of

(28:34):
the bartenders and they're, well, just tell me what you like
to drink. And I was like, I like bitter.
I like, you know, don't make it sweet.
That's not my bag. So they just went, well, maybe
something and they, I don't knowwhat it was, but it was
incredible so. On on the menu Claire, they
actually have a a mixologist creation.
So I would imagine each person around the bar has their own

(28:54):
sort of license to go sort of carte branch on what they
actually want. And other one that's worth
knowing in that in the same place is the Abiglator, but only
purely because the, the gin thatthey use in that is actually
from Saint Augustine and from the actual a Florida gin

(29:15):
distillery. And I, I love this.
I love this where people actually tap into sort of local
brews and things like that. Because actually what you're
managing to do is you're making that distillery actually more
sustainable by promoting it within a tourist place.
And I would quite imagine that easy to just take a chin off a

(29:37):
supermarket shelf and just use that instead, but actually go
into that length to actually change it.
I just felt that was that was one of the things that that the
Edison really just stand out. The food.
There also is pretty impressive list of different things which
are Yeah I. Every time we walk in there,
Robert goes, oh, this is the place with the really good

(29:58):
charcuterie. I'm like.
That's a bit. I've just, I love my word.
Robert is how old? I think we've lost Megan for a
minute. I think Robin's, Robin's like 7,
just in case. That's what.
You want? Yeah.
Exactly it. I think the the Edisons have
done some mixology type events before that have included Saint

(30:21):
Augustine within that. I think they've hosted them
before. So I think they've they've
tapped into that local distillery thing.
I've been to the Tour and Saint Augustine distillery.
Yeah, it's now. It's now as as we speak, it's
going on the list for the futurewhen we go.
Back. I'm going to have to put it on
my list now. Yeah, we came.
We came away with bottles of ginand I think.

(30:43):
Oh, really? Yeah.
How far away is Saint Augustine?How many?
How long? To drive, to be honest, Claire
worth an overnight yeah, becauseactually as a as a town, the
history and the actual OK we still we I think we had three
nights away back about about 2018.

(31:03):
Off the top of my head is a beautiful historic, proper
American historic man. John, I need to go for a month.
That's. Ridiculous.
I can't afford to go for that. Bizarre Simon.
Wait, what? What's your next drink?

(31:23):
I think my next one, and this might be a little unusual
because I've picked something that's not rum based.
So it might be a bit unusual forme.
And that would be the island rose at Enchanted Rose in the
Grand Floridian because just something that if I want a long
drink that is a bit more easier to drink than I've just that by

(31:47):
far is one of my favourites at that bar.
Just the the grapefruit flavour,lime and it's got it's got a
little bit of tikiness too. It's got the ocean syrup in
there. So it's just a little bit of
nutty Mai Tai Tai flavour in theback.
But yeah, that's an enjoyable one for me.
Nice bar, nice surroundings. I tried to get the ratios of the
recipe trying to watch what the bar ones do, but they are quite

(32:10):
careful about not letting too much on about the ratios of
that. So amazing.
I'm going to I'm going to try torecreate that at home you.
Have a few goes and see how you.Get on.
Take drinks in and no, it's still not good at night.
Right. I was going to say, I wonder if
it gets closer or further away than all you drink.
I think it's probably more. I don't care anymore because

(32:34):
yeah, you'll be. I'm sure it's a good enough
version of it. Yeah, that'll take, yeah.
That'll do. Yeah, I do like that bar I.
Love that. Bar.
Yeah, sitting at the bar is so nice there.
The bartenders are amazing and Ithink I've also sat outside on
the balcony, which is really cool.

(32:54):
It tends to be quite a band. Where the band used to be.
No, the outside balcony. You thought I chucked that in
somewhere? Because actually I missed that.
I know I think I've sat in everyroom and I think probably
sitting at the bar is my favorite just because of the the
you know, you get you get a feelpart of what's going on really,
I think. And you see, you see stuff.

(33:15):
So I think the room where it used to be, what was the
previous scientist called? Oh.
Meisner's. Meisner's actually.
Where was that? That room I feel is a little
bit, it's a bit quiet. I think it doesn't have huge
amounts of atmosphere. It's nice if you're a big group
because there's nice big tables you can sit out together.

(33:38):
But yeah, I think there's a couple of you just sitting at
the bar, is the answer. Definitely be.
It'd be really interesting to see when the bar opened in the.
And lobby, lobby bar. Yeah, How that impacts upon
Enchanted Rose as well. Yeah.
Will it add more atmosphere whenyou sat in that external part,

(34:00):
you know, when in the old Meyersner's bed?
Or will people just have to choose between 1:00 or the
other? You know, are they going to take
away the custom from the Enchanted Rose?
And I actually feel that could be an interesting one to watch
just as time moves on because I,yeah, I wonder whether or not

(34:21):
they'll maybe re, you know, repurpose part of the space up
the stairs because they're actually taking off money over
the, over the bar, down, down the stairs.
Yeah. But it's a lovely place.
I, I really, I can't speak highly enough about.
I think it's AI just feel it's, it's one of them things, even if
you're not staying on property, you can go and have a drink

(34:41):
there. So you can actually, you can lap
up that splendor of the, the Grand Floridian.
And, and then I always remember,I always remember when Meisner's
years and years ago, I took a photograph of the wine list and
there was the most expensive bottle of wine I think I have

(35:02):
ever. You know, you're talking about,
I think it was about two and a half, $1000 for a bottle of wine
and you just take a picture and you're just like, I just need
that just as evidence of the fact that that's where we're
drinking. And that's that's actually the
standard of which we're actuallyat.
But it's beautiful. Yeah.
Absolutely beautiful place. And do just go and enjoy it.

(35:24):
That's that's exactly it. Yeah.
Amazing. Yeah, just before we go, I'm
just going. I'm, you know, I'm really
getting quite concerned here, Claire, that, you know, we're
being LED down the lines of the the Chauffe and Hoffe.
Be available seasonally in the UK.
Excellent. Well done that.

(35:47):
Is that is absolutely brilliant and actually I actually feel
that Jay, thank you. Thank you both for actually
exploring that. We will actually have that.
I actually feel that Morgan Joshwill end up just sort of buying
season ticket and ALDI. That'll be it.
That's sorted out just to. Fill that.
Isn't it? Yeah.

(36:08):
Who's next? I've lost.
We me. Is it give a?
Can they go? Come on.
I'm going to take, I'm going to take us back to Disney Springs
and I'm probably not going to gowhere you, well, I might be
going where you think I'm going to go.
I am going to go to job Lindsay's hanger, yes.
That's the. And the drink I always get there

(36:34):
and I examine the menu every single time in depth and I
right, I always order the same thing because it is outstanding.
And that is Shorty Singapore Sling.
It is so good, so good. By far the best Singapore Sling
I've had, I think pretty much anywhere.
And I do, I'm not, I don't really do whiskey or Brandy, but

(36:57):
the cherry Brandy in there is really, really good.
And the service is amazing. If you ask your server really
nicely, they'll give you a full set of all the coasters.
I have several and I will probably get in a few weeks
then. I just love.
I love jocks anyway. But yeah, the I think Shorty

(37:18):
Singapore Sling is incredible. I think we're coming to
something here and and actually this is this is again, yeah,
when we started talking about this showing, we thought most of
the things would actually be very park orientated.
But actually when you get to thesprings, because of the fact
that you are then competing withlots of different places in the

(37:39):
wider area, the price point tends to drop slightly.
Oh yeah. Really does.
And you really notice that it doesn't matter what you're
drinking, would be it wine, be it beer, or then the cocktails,
they are much more much more on point and much more affordable.
So I, I wrote down the prices. Yeah, I wrote down the prices of

(38:01):
everything that I put on my list.
And interestingly, like I mentioned, the Wild One
Margarita Hacienda in Epcot, that's $19.00 a premix blood
orange Margarita at the Chosa deMargarita, which is, you know,
the outdoor stand where you can get your empanadas and all of
those things, they're at 1850 and that's pretty much a premix.

(38:24):
Whereas the Singapore Singer Jocks, which is handmade,
probably slightly better quality, definitely better made,
that is 16. And some of the the drinks in
resorts are significantly less than that.
So I think we do pay that in park premium for a cocktail
without a doubt. And it wasn't until I started

(38:44):
writing it down, I was like, oh,that's that.
I double checked a couple of them.
So I was like, that can't be right.
Oh no, it is. So yeah, I was quite surprised.
I think sometimes you can spot some of the what they're, if
they've got a specific name attached to the recipe and it's
like a classic cocktail with a little twist on it.
If you look at the the list of the spirits that are in it, if

(39:07):
they look like top shelf spirits, you know you're going
to be paying more than $18.00, closer to 20 or more.
I think sometimes if you look atthem and they're just labeled as
like vodka, rum, and then they're not necessarily calling
out some of the top top shelf brands.
You're probably going to Paylessfor them.
But you know, sometimes in a cocktail it's you're not going

(39:27):
to notice much difference unlessyou are a connoisseur of a
particular spirit and you can identify 1 spirit over another.
That's not me. Nope, not a mixed drink.
It's all mixed together anyway. Why is?
It Singapore slings good it was always known as a lady's drink.

(39:49):
Was it that's. The origin of it, it was.
It was created. That's the the back story.
It was created. As.
Yeah, and it was created as a drink because it was not
necessarily acceptable for womento drink alcohol.
So it was created to be a fruit juice looking drink that was
alcoholic with and it's gotten in it because that was
considered a an acceptable spirit for a woman to be
drinking, making it look like a a glass of juice and happily sit

(40:12):
in sit in a raffle stick. So.
When you look at you look at what else is in it, you know
it's got like Cherry, the cure, Benedictine and Cointreau by the
time. And then some.
Yeah, but let me get to the bottom of that.
There's nothing very ladylike about that whatsoever, is it?
Like, you know, it's just like, well.
It's really good. I quite want to see that I'm

(40:36):
going. To have dreams about that
cocktail tonight, I hope. Yeah, I like the sound of it, I
really do. But again, another place, and
this is, this is really good because but we're going for
ambiance in different places. It's not just the drink.
And this is actually one place that.
If if you go in for. A drink, don't just sit there

(40:56):
and look at the table and and just look at your drink and
saying that you have to look at everything.
Go and leave your drink with a with a, with a sensible other
person that you're drinking with.
But go and walk around and go and see the outside part of it
and the inside part of it and just see.
Just the theme is absolutely certain to none.

(41:18):
And I'm worth going. Actually worth going and paying
for a drink purely for that. Definitely.
And some of their seasonal food menu and seasonal drinks, like
they're spiked hot chocolates atChristmas.
They're incoming. I don't even like hot chocolate,
but they're amazing. Should we do?

(41:40):
Like. Quick fire, honourable mentions.
We've done 9. Yeah, Megan, why don't you have
#10 and then we'll add some morein.
OK, so I'm staying at Disney Springs and we're going to walk
right next door to where Claire is and go to the boathouse and
get the lemon drop martini. That's on my list and only 15

(42:02):
bucks. Yeah, it's so it's a reasonable
martini price and I I'm not a big duck duck razz person.
I think it's too sweet, it's toosugary.
It hurts my teeth. It's it's disgusting in my the
lemon drop martini is that perfect bitter, but the perfect
sweetness all at the same time. And I love the little stir they

(42:24):
give you with the rock candy. Yeah, the rock candy.
It's it's a perfect cocktail to drink in like the summer when
you're out on the deck looking at the boats.
It's perfect. It hands down best one of my top
five martinis in all of Disney World.
I like the fact that you've got top Bartidis.
There must be top margaritas. Categories.

(42:48):
Top bourbon. It's all it's all a list.
Just keep churning your list out, Megan.
You know, I actually feel this is we're on sort of quite
important things now. I've actually taken it into,
into serious, serious lines of, of where you actually go and
have a have a drink. So is there anywhere on your
list that we haven't mentioned yet?

(43:10):
And then you can spoil it for you can spoil it for Simon and
Claire, because they've grown upenough to accept the fact that
you've got, you've got the knowledge and you're going there
sooner than any of us. I think the only other place
really that's like a top of mindis the Margarita flight at the
Brown Derby. I love sitting at the lounge at

(43:30):
the Brown Derby and getting a Margarita flight and just people
watching because that intersection right there,
there's always stuff happening and it's just be nice to just
sit there with a Margarita and just watch the chaos that was.
A great. Yeah.
Outside of the lounge, Yeah, those high tops.
Yep, it's a great place to. Oh my goodness, I've just seen

(43:53):
you join the chat, Mark. Hey, there you go.
Names. Speaking of bourbon, there comes
Mark. Yeah, he must have known.
I've got to say, Mark, I think this is, this is actually one of
those lovely occasions where actually when Claire's on the
show, you've actually, you actually.
Yeah, right. Normally Mark just decides that

(44:17):
he'll join when you're not here.And actually it was becoming a
bit personal, I think, after a while, you know?
But yeah, thanks Mark. Yeah, I, I think the Brown Derby
lounge is a really cool and, andI think there are a couple of
like little places like that around parks that you, you don't
always remember there because like the Dawa bar, I find a

(44:40):
little bit like in Animal Kingdom as well.
You can grab a drink, sit at oneof those tables and people will
just be like the people flying through trying to get to stuff
and like the churn out from the the shows.
Lion King. Yeah.
Oh, it's great. I love it.
It's a great place to sit, definitely.
Simon, come on, you must have more rum for us to talk about.

(45:02):
Oh, absolutely. I mean, Tambu Lounge, right?
That's. Just.
Tambu lounge mic. Drop.
Yeah, yeah, just all all of the items there.
I mean, it's aside from classics, right?
It's got classic tiki drinks on there as well, rum swizzle, back
scratcher and the Lapu Lapu, which is probably the most
famous thing that he sees everybody drinking from loads

(45:26):
and loads of rum and some a little bit of juice.
In a in a pile, I think. That's that's where we started
this conversation last week, wasn't it?
Yeah, it was, yeah. The lappy lappy and and I said
that actually what you need is to get get asked them to bring
you a spoon at the end of it so you can scoop out all that sort
of rum sake pineapple from the inside of it.

(45:47):
I might have to do that. See what?
Happens. Take the pineapple away and just
go downstairs. Get it topped up with Dole Whip
straight in there. Oh.
That big goes of rain? Can you imagine?
Just fill my pineapple please. Whilst you're struggling to
stand up and you're handing the pineapple.
That'd be amazing. You're like one of those those

(46:08):
but. They are, but they are proper
stronger as well, aren't they? Yeah.
And that and that's the thing that.
Yeah, when I said earlier about watching people and that there's
no, that it's one of those drinks that you're there, they
get the picture for Instagram, they're sharing that on Insta,
they on the straw, they're busy drinking it and then suddenly

(46:33):
the next thing you know, you're incapacitated from the knees
down. I'm aware that he's in the chat.
I've watched Morgan almost fall asleep into the top of a lappy
lappy. Morgan, Yeah.
It was the first night of our trip and we was we were OK when
he went out of his program. We already had three nights.

(46:54):
And then we got there and I was like, come on.
Like we're going to the Poly that's going to.
I was, I was totally fine. And he was exhausted because he
hadn't slept the night before oranything.
So it's just like we got there and I had, I think had in my
time, he had a lappy lapu and like halfway through he was
like, oh, this is a lot. Yeah, that's great.

(47:15):
So you, Sean, that's, that's where their own son lead leads
and demonstrate. Imagine what's going to happen
when you're drinking around the world.
That's it, Yeah. We're going to video every step.
Mogs mogs get these excuses. We need, we need those little
short video clips of hi, my name's Claire and this is my
first drink. We'll do it for sure.

(47:36):
Then they Hi, my name is Claire.This is my last drink with.
You I I'll be fine. I'll be sure.
Do you know, do you know something that would be a
magnificent advent calendar? Because a few years ago, we
actually got somebody to dance around Epcot.
You wanted to do 24 drinks, maybe do 12.

(47:57):
We could probably do 12 because we could do every other day.
So we could do the 11 countries and one other.
We can do something. Yeah, we'll sort something out
when we're there. I think while we're at the Poly,
it's worth mentioning for me, ifyou're going to go to Trader
Sam's, then the OA would be my drink of choice.

(48:17):
And yes, I have drunk one on my own.
And yes, I have had a Nautilus on my own as well.
That was that was messy. It was great, Yeah.
But the. Oh well.
Didn't you take one of the tiki mugs though?
Did you buy? No, I didn't buy one of the

(48:38):
mugs. They.
Aren't quite quite an epic looking tiki.
Mug they're incredible, but they're they're so expensive
and. But if you, if you've ever tried
to buy Tiki mugs not from a bar like that, they are.
I've got, I've got one over there that I bought was a
whoopsie version and even that was $70 and that was money off

(48:59):
and said, wow, wow, it's full price.
They were over 100. Dollars OK, so to get.
One for 40 odd dollars. It's not that, yeah, but I I
love the theatre of the over. I love in general in Trader
Sam's is is part of the experience.
I love the you know, the the tiki gods and all the the

(49:21):
throwing and the cinnamon and the sparks and all the it's
great and I like the noses because the water pistols come
out yes, but yes, it's. It's all good fun, yeah, but.
Both those drinks are excellent,Definitely would be my favorite
drink on the menu I think, but not cheap because it's meant for

(49:42):
two people at least. Now.
Now you tell. Now a little bit of this.
It comes with three straws I think, which is, you know.
Overkill. That's even bad.
That's that's just like that. I look like one of those
Labradors where they get 33 balls in their minds.
All three straws in my. Mouth.

(50:08):
I know exactly where your head went.
Three straws in my life. Yeah, it's OK.
No, I'm, I'm, I'm fine. It's OK.
Is it? I actually, I actually have this
vision though. You have 3 straws.
It just means that the drink lasts that whole bit shorter,

(50:32):
just like you are just into thatsort of whole thing.
Yeah. Thanks, Mark.
You're, you're, you'll get it. Yeah.
Is it, is it great when you actually you get your own kids?
Sort of, yeah. You know.
Statler and Waldorf him from thefrom the chat you know but yeah,
I I actually think that was thatwould just be straight to your

(50:53):
head though, wouldn't. It.
Yeah, yeah. Megan, is there anywhere else
you need to mention before you? Because I know you do have to
leave us at a sensible time. In a minute.
But you guys kept talking about the Polynesian and I can't
believe I forgot. OK, I'm going to butcher the
name because I never remember it.
Walla lelu, Walla lelu. Whatever the new bar is.
Why? That one.
Have either of you been yet? Anybody.

(51:14):
Try try saying no I've to you'vehad a few.
I'm drunken Nautilus on your way.
No, I haven't. Yet it's great they have great
views of the fireworks for MagicKingdom.
They pipe in the music so you don't have to deal with the
crowds and they have a very, very, very good banana old
fashioned. It's so good.

(51:35):
It kind of tastes like banana bread like it has that like
nutty kind of flavor too. It's like a little bit of banana
really good. And they also have a really good
espresso martini. Again, I like martinis, so
that's probably one of my top favorite espresso martinis on
see. It gets even more complicated,
Claire. I have categories for each
martini. Category within a category

(51:57):
within a category. I, I think there's, I think
there's a book in this. I really do.
I actually feel that you can actually have.
Megan, why have you not? Written a book?
I don't know, I really do because.
Oh good, Morgan, I'm glad I'm not the only one who can't
pronounce the bar. Walla Lalu.
I don't know. You know, yeah, it could be

(52:21):
whatever. Pack it up, it's really good.
I've been, I've walked, we've walked past it and had a look at
it, but there was no space when we got there.
And so, yeah, might be back on the list for December.
I've not been whilst Robin's been God knows how many times
I've not been since it's opened.So yeah, it's it's on my list

(52:42):
because some of the food there just takes me straight back to
the. Food's great, the nachos.
Nachos it's it's the spam musubion the starters menu that does
it for me. I know that spam is quite a
contentious thing, but for Hawaiians that's a that's a big
thing. But so it's the, it's the spam

(53:03):
musubi and then the Loco Moco onthe mains menu are the two
things that I'd be, I'd be wanting to try.
But the drinks menu there looks really good.
So that's the daiquiri that's onthe menu.
There is definitely something that I'd love to try.
And they, I think they do a Garibaldi drink that's got
chinola passion fruit liqueur init.

(53:24):
Garibaldi drink like this one. It's called, yeah.
Dry and. I just know it's got chinola
passion fruit in it. So and that's just, it's a, it's
a lighter the cure. So I think it's probably a bit
bitter because it's got Campari in it as well.
Well, I was at, I went to Rum Fest in London a couple of weeks
ago and they had a stand for chinola.

(53:47):
And you know, they say they had passion fruit and mango liqueur
and honestly was one of the easiest drinking things I could
have drank. I could have drank half a pint
of that liqueur. It was like drinking, it was
like drinking passion fruit juice.
You couldn't taste the 25% ABV in there at all.
So it's pretty dangerous. And the mango one just tasted

(54:09):
like mango puree. And for me, that's not a big
mango fam drinking that I was, Iwas quite happy drinking that,
but I'm not a big mango eater. No.
Anything that's got Genola liqueur in, then you know that's
that's. I think Simon as well, you've
just hit upon something and actually I'm going to put it on
the list for the future. And I'd not only just talk about

(54:29):
place we can go for beer, but also some of these places we're
talking about, you can go for a cocktail.
Some of the food offerings are actually completely off the
scale of just the quality of food.
Even the places we've spoken about, the springs places we've
spoken about and different results and, and they kind of

(54:50):
they offer something completely different.
And I think that's, that's to meis something that is really
quite memorable and something that, you know, even if you're
not even just going for a drink and you see someone else who
actually orders some of the foodoption And you, you might
arrives and you kind of just looking very sort of obviously

(55:11):
across someone else's table to get, I wish we didn't have
didn't have a dining reservationfor half an hour's time, you
know? It's the dining the monorail
loop is a really good one because you can go to Tambi
lounge, you can get a drink and you can have some of the the pot
stickers or the wings or the noodles.
And then you can head around to enchanted roads, finish off at

(55:32):
Steakhouse 71 Lounge and get theonion rings.
See, it's. Definitely.
You need, you need that little, you need a little bit of of
beige food to just soak up the alcohol, just a little bit of an
intermission just to just to cleanse the palate of one lot of
alcohol to move to the yeah. Yeah.
Yeah, big welcome in the chance Mark, Mark Sheffield.

(55:54):
But thanks for joining us once again.
I actually think this might be afirst of both the Marks being on
the same show at the same time, which is which is rather
wonderful. And actually both of them very
much talking about the the California Grill as well.
I've not been to the bar there. I've been for dinner.
And I think that I think that actually Claire comes back to

(56:16):
something that we've said a few weeks ago when we're we didn't
don't really like the actual restaurant part of the Cali
Grill. Well, but the actual bar offers
something really different. Let's let's do a show about
lounge food, yes? Yes, agreed.
We don't mind. I will get Megan back early

(56:39):
again. Post it notes out, let's do
lounge food because like you mentioned a little bit about
Nomad but didn't go into detail.I I had him on list drinks at
Dahlia and the food there isn't.Oh yes.
We've not even gone there yet. I know.
Goodness. There's so many more drinks, but
real quick I have to jump off. I must go pick up the child from

(57:02):
school. We.
Really, we really appreciate youjoining us.
Absolutely. Thank you so much for joining.
Us making absolutely thanks for inviting me.
And, and, and your homework thatyou have actually and the, the
research opportunity. Yeah, yeah, yeah.
And I know that you're going to go on holiday and actually be
able to research some more. I will do all the research on

(57:23):
Saturday. Carry with us.
Tell me we're an IT. Yeah, but thank you.
Thank you for being part of the ship.
Absolutely. Guys, thank you guys.
Talk to you guys later. Certainly added a few on for
Megan so. That's yeah.
Here we go. Yeah.
Oh. I've got some learning.
I've got some learning to do generally right, having not been

(57:43):
there for quite some time sitting and reading some of
these places. Amazing.
Mark Sheffield, I am there from at the beginning of December
solo trip. So yeah, I've not been to the
Cali Gras Grill Lounge. I've only been to the restaurant
and that was some years ago. And actually I think it was the

(58:03):
prefix menu for the 50 and it wasn't, it wasn't.
It was fine. I haven't been back so maybe I
need to give the lounge bit a go, I'm all.
For I. Actually want a bar eating?
I love the bar and having a drink and it's indeed.
It's far better. Much, much.
But yeah, dahlia, just saying. Tequila Daisy Sangriatini is my

(58:26):
favorite up there, and I don't know why it's my favorite.
It's just so, so easy to drink. It's like $13.
Give me the paprika chips and some charcuterie and cheese and
I'm a happy girl. Easy.
Pleased. I am easily pleased people think
I'm high maintenance. I'm totally not high
maintenance. Just the flight flight to
Florida. They're expensive, Disney, you

(58:50):
know? What my next trip is like low
maintenance trip. Just going to say I am currently
currently flying economy on the way.
Out Oh, I tell you what, that's that's a whole show it that's a
whole show it. Isn't it just it?
It might well be. It'd be a more you know what is
going on. Because your body now would turn

(59:11):
right when you got on an aircraft.
So yeah, that's that's. I am sitting in the front row.
I'm also BA Gold so I'm going tobe playing on that one.
Oh yeah, I can see that. I can see that coming now.
And do you know who I am? Right.
I'm going to do all of that because if I cannot be flying
the economy, trust me, I will absolutely give it a go.

(59:32):
I will exploit it every opportunity.
I'll still be going to the Gold Lounge, let's face it.
And but yeah, so and I'm stayingat Pop.
So it's it's like an eco trip. This is what happens when you
don't join the show for so long,Mark things change.
You're using it to offset, you're using it to offset your

(59:54):
your carbon footprint. That's what to be.
To be fair, it's books on points, not money so that's why
it's. But I have got a clock so yeah.
And go to Taje and do all the job Christmas shopping while I'm
there. Yeah.
Yeah, can't I? I just, I'm really looking

(01:00:14):
forward to going and this, like Megan's mentioned it, I don't do
bourbon. I don't do any sort of whiskey.
It just, yeah, no one wants to be near me when I've dropped
that. So not because I get drunk
because I probably vomit so, butgin and rum and you know, I'm
tequila. I'm good with all of those
things. So Megan's mentioned a few
things that make me want to try them, and there's, Yeah, I had a

(01:00:39):
great evening sitting at the barat Chef Art Smith's and had a
moonshine Margarita. If you don't know how you're
getting home, don't drink those.That's all I'm going to say.
And don't drive. Don't, definitely don't drive if
you can't, If you don't know thebus stop that you need to go to

(01:01:00):
to get back to your resort, don't drink and be China
Margarita. Write it on your hand before you
order. That's what I'm going to say is
legal. Simon, is there.
Is there anywhere else that you really have as a place that
can't be missed? Where else would I go?

(01:01:21):
I mean, there's a lot of other bars that I would probably go to
again, like Space 220. I think the cocktail menu there
is quite interesting and the bartenders there are
knowledgeable as well. So I think that you you want
quality bartenders, but you know, it's for me, the place is
always going to be rum focused and that's where Polynesian

(01:01:43):
Resort generally is where I would put all my focus.
The way Lulu bar definitely interests me.
I definitely want to give that ago.
I think the only other one wouldprobably be Three Bridges and
that's really for the Sangria flight because that that is one
that is one set of things I've had that I don't.

(01:02:04):
I'm not typically a sangria drinker, but the offering of it
appeals Daddy. It looks pretty as well.
It comes on like The funny thingright there.
So that if I want, I'm set for the evening, then if I've got a
flight of sangria, can sip that as I go through my meal.
And yeah, that that was just an enjoyable set of drinks for me.

(01:02:27):
And yeah, absolutely look great.Morgan's just mentioned Ogre's
Cantina. We didn't even mention Ogre's
during the show so far. And I, I think for me, the
drinks there are, we talked earlier about the the price
uplift for being in a part having a cocktail.
And I think Ogre's is like the pinnacle of that.
It's yeah, it really does push the boundary of the acceptable

(01:02:53):
price limit for me. I think that the drinks are
fine. The You're paying for the
atmosphere they are. They are large batch, batch made
and that and that's some of the bits that for me sort of took
the edge off it when it was likethis is an expensive cocktail.
It's batch made and the one thing that trade Trader Sam's as

(01:03:14):
a comparison, right? Those are probably made the two
tied top bars at Disney World. But if you look at the quality
of the bartending that you get from Trader Sam's bars both in
in Disney World and Disneyland, they are knowledgeable.
They they will craft their own cocktail recipes as well.
There's a bit more of a tweak that they have, not to say the

(01:03:35):
bartenders don't have that capability, but they are a bit
more tied by. They're a bit limited, aren't?
They they're limited by the settings that they need to keep
it within the theming of Star Trek universe.
So yeah, it was just the they they're good drinks and a great
atmosphere. But I think as you say, the
price point for me without this canteen is just one that's yeah,

(01:03:56):
it just tips into the side of there's probably other places
I'd rather be. And finally, I'm not I'm not
necessarily tempted by spending 20 odd dollars on a cocktail
during the day and like drinkingtwo or three ogres.
We've done it and come away feeling like we've been pleased.

(01:04:17):
Yeah, I think it's worth knowingthat you can actually get in
the, if you speak nicely, your cast members at the door on the
entry point and just say, oh, I just want to go in.
And look, you don't necessarily have to go in for a drink.
Yes, you do get a little bit harassed of all kind of get your
drink and things out, but we actually managed to go in
without actually going down the drinking point as well, which

(01:04:39):
which I'm proud of. Yeah, well, I actually might get
away from a place like that, butit is possible to actually go in
there and actually not have a drink, but actually just soak up
the atmosphere. Some of the drinks look
absolutely incredible, but I actually, I actually feel,
Simon, you've hit the noun and the head if it is premixed and
it is sort of like the quality isn't the same as some of the

(01:05:01):
places that we've actually spoken about during the whole
show so far. And I think that's important.
I think you've got to look for that quality side of it because
you are paid. You are paying an awful lot of
money for what constitutes a drink.
Mark Sheffield also mentioned I didn't know this about the Yak
and Yeti secret bar menu. No, didn't know that.

(01:05:24):
About no and that's inside the knowledge there.
Thank you, Mark, because actually that is something that
maybe to go and explore next time because that would be,
that'd be a really, really good addition when you're in Animal
Kingdom as well. I think, I think some of the
bartenders within the resorts are some of the best.
You know, if we talk about, I know we mentioned Dahlia a
minute ago, the bartender Dahliaand at Barcelona, they're pretty

(01:05:47):
good. You know, they, they will, they
will make something for, for youif there's nothing on the menu,
like, and often they're trying out different recipes, you know,
different. Yeah.
I've sat at the bar at Barcelonaand the bartender was like
making a new cocktail. He was trying things out.
And he's like, can you test thisfor me?
Tell me what you think. What?

(01:06:08):
Absolutely. And so have like two or three
different. I was there on a solo trip.
I was sat there at the bar on myown.
There'd been some people who were on a conference who were
chatting and I was talking to the bartender.
So, and he was like, I'm testingout this new drink.
I'm going to make it with this particular gin.
Do you want to try it for me andtell me what you think.
I'm looking for feedback. And I had a really cool night.
They had like 2 hours where I sat there and he was just making

(01:06:30):
different drinks. And like, did he charge you for
it? No, even better.
That's my, that's my kind. That one, it wasn't a full
drink. He was just making small amounts
of it and saying, you know, I amhappy to sit at the bar and and
give me, you know, a different, a different thing to try.
And as long as it's, it's got stuff that, you know, I, I
genuinely like in it, I'll give it a go.

(01:06:52):
You sometimes sometimes get the same thing.
Space 220 I found was 1 bar thathad the same thing of trying new
things and they were quite open to to saying we're trying out a
couple of new cocktail recipes and and handing out samples to
people. So I think yeah, you you want to
find those bars that have got the bartenders that are.

(01:07:15):
Yeah, I'm one. I'm wanting to move it to that
next level park, Sheffield. Once again, this is this is
something, is it? Who do you?
Have you done that? I haven't because I've not, I've
not really sat at the bar, but there is, there isn't there is a
Buddha there. So if you don't want to sound
like a weirdo because you're sitting there saying that and
you think is this right? Is this going to work?

(01:07:37):
There is AQR code near the border there as well.
So don't listen to the podcasters on Friday.
So Max, we love, we love. It's a great, it's a great, It's
a brilliant place as well. And please listen, listen on the
podcast. And you can't see the actual
response about sharing. So when you go to the acne, you

(01:07:57):
see, tell the bartenders, take me to the summit and they'll
present you with the secret bar menu.
Absolutely secret menu. That is the type of thing that
Wednesdays are May for Mark. That is that is comment, comment
of the month. I would say you know that that
really that again, because I actually didn't know that there

(01:08:19):
actually was a decent bar in there.
So that's sounding better. I'm trying to think where I'm
going to do when I'm going to Animal Kingdom and take Baked
Bar. Yes, with that was where we
started this year actually. Megan her first.
Yeah, that. Was Roy Megan's?
Yeah. I've been there.
Still not been there. There you go.
Yeah, exactly, for a bit of cake.

(01:08:40):
Right. Not doing it.
Right. Just no one times time's
cracking on. And like we said at the very
start of the show, we're going to finish with a little bit of
news. I actually feel that this week's
news has actually been just likerelentless since we finished
last Wednesday's show. So we're not going to not going
to linger on many of it, but we will do the news in super fast,

(01:09:06):
wrong Burgundy style. So ready.
I'll, I'll play the, I'll play the intro.
Brilliant. Well done.
An hour and 10 minutes to find it in the It's All Right media
aspects. We'll sort it.

(01:09:27):
I'm actually going to start withlet's start with some of the
actual really exciting news. Apart from that spaceship opened
early for soft openings and apart from a little bit of
painting here and there, there'sthere's not much there's not
much changed. We're OK.
They haven't they haven't they haven't they haven't done much
That's fine. I can I can handle that, but

(01:09:50):
also I'm trying to I'm trying tosee where we left off last week
because actually it just like I say, that was the one.
So just. Chicken tenderness last week.
Well, that was it. Now this is the one that
actually I felt was quite I didn't know which way it goes.
And no one's spoken about this afew months ago.
We're about Remy's Ratatouille adventure, knowing that the one,

(01:10:14):
the one in Paris has already gone too big.
But they've now announced that later this month, the one in
Epcot is going to change to 2D as well.
And actually I felt that this isthis is this is something I
think is going on that we're getting little bits of refurb,

(01:10:37):
which hopefully a lot more longer lasting now, Mark Jones,
you've mentioned that a brighterscreens and spaceship Earth.
I think that there's a lot of this updating being done whereby
the technology is such and the LE DS are such that they can
actually meet the the demands ofof guests, but again, without

(01:10:59):
having to go into refurb mode quite as quickly.
And I think we're after two, I think the idea is it becomes a
much easier, a much easier ride to actually, if it goes down or
goes tech, it's easier to just reset and then actually go, go
from there. And I think that is that is the
best thing as well. Yes.
And the paper boys still there. That was the first thing I

(01:11:20):
checked on social media. And Judy, Judy is still there.
You have. They haven't fixed it so you can
do a random pick of whether you want Jeremy Lines or not.
Yeah, it's coming. Best news, Best news of the week
again, staying on Epcot. And this is weird, isn't it?
Because actually we were all this building work going on
Animal Kingdom and Magic Kingdom.

(01:11:42):
It's as if they want everyone tohead to Epcot next year.
I don't know why that possibly might be the case.
However, soaring is actually having an overlay.
And once you go and after the show, go and watch, watch the
the show. It's over every single social
media. It's on YouTube.
It is absolutely wonderfully done.

(01:12:06):
Brilliant for the job. Great job.
Until you listen to the very endof it.
It's the same music that used tobe at the end of The Muppets
within the studios. Now I know it's, I know it's a
very much an American thing and American Music, but it is the

(01:12:28):
same thing. Which I thought was, yeah,
didn't know. I got a text from our Josh.
And is it is it one of those little those little Easter eggs
that made it's? Just a very, very famous piece
of. My, my.
But my reply that they're not that clever.
It's. Just a very, very famous piece
of music. It's.

(01:12:49):
But I actually felt this was really interesting because it
got a brand new score which I I'd have been quite happy if
they just put. Not sure how I feel about that.
It's got soaring across California would have done it
just for me, but I'd be really intrigued as to you know I won't
repeat what I did text back to Josh after he said Oh my word,

(01:13:10):
they're changing the score as well.
And my thoughts were they can only make a mess of that.
But I I you know we'll put it out there.
I'll be surprised. Hopefully we'll all well but I
think it's actually brilliant and I just feel that there's
yeah. I think it just would be a nice
little Chuck them up a. Time Looking forward to seeing

(01:13:33):
the Statue of Liberty and the Seattle Space Needle over.
I've got, I've got to say, well,that was the bit that was the
most creative part of the whole of this week.
I've been people who've been making memes.
Brilliant. And well done.
Everyone who spent the time doing that because they're
awesome. Oh sorry, over the I4?

(01:13:56):
That was another one. West travel every day.
Yeah, I'm just so this is so cool.
And actually for me, that was the one that resonated.
And and no, we in the past, for the past quite a while, we've
actually been sort of quite negative about how Disney have

(01:14:17):
gone about their social media. They've had a good week.
The reason probably being is that more and more places with
Animal Kingdom food places in particular, have shut down.
Great minds, Mark. For for that particular part,
yeah, definitely. I I actually I think Mark.
I think it's going to be great. I'm looking forward to seeing

(01:14:38):
it. It's anything new, I'm grateful
and I think, you know, it's always good.
I think the soaring technology to change it up is going to be
brilliant. It'd be great if they did
soaring over Europe. I just think there's so many
different options. I'm looking forward to it.
It's next summer, it'll be open for the whatever they call the

(01:15:01):
250th because it's not bicentennial plus type thing.
I'm sure that I'm sure there's aname 250.
Memoration of us getting. Yeah, yeah.
That's freedom and all that. I think that's definitely on the
cars, but to me that was that was a really cracking bit of

(01:15:25):
yeah, good news, good news, because we like good news that
comes out. We do like good news.
Yeah. And I just felt the way that
came across just everyone else, everyone else is just like just
sort of restaurants in Animal Kingdom shutting down and things
like that. So, well, we'll keep it
positive. I think that's and the biggest

(01:15:47):
other one was the archway as kind of in Hollywood studios.
It's gone. Oh.
The animation archway. Yeah, and and just like.
I haven't seen that. Yeah, but it didn't.
I'll tell you what have that thing that stood up to they must
have. Just like taken that down
overnight. It was overnight, but how it

(01:16:07):
stood up to hurricanes and anxiety because you you would
actually have thought the way itwas built, it was like proper
concrete and it would take no. It must have been wooden tile.
I have no idea, but it's gone. It's gone and again, we're going
to get that nice big hat right at the end, right at the end of
there and we're going to have a nice new iconic, old iconic park

(01:16:33):
symbol to to enjoy. But really weird, weird because
actually when you see it withoutand even in the summer, I took I
took a photo and that's before they announced it was going.
But you were somehow aware it actually appeared to be in the
wrong place again and just as a part as a park, it just needed

(01:16:55):
that. This needs changing and and
obviously it's gone. In the anything that you is
good. I think so.
I think actually, I think that'sexactly what we all need to bear
in mind. And things like even even old
people like me that hanker after, you know, the past, the
past and let's not go there class.

(01:17:21):
Yeah. And actually, I actually feel
that we're on to some Simon. There was there was a couple of
other bits. I think they've they filed the
permits this week. I'll, I'll do the Ben's job this
week. I found the permits.
Permit use the. The old Mama Melrose Hollywood
star. Oh yeah.
I did, yeah. I'm starting the work on
converting that to Harryhausen'srestaurant Monsters England.

(01:17:45):
Cool. That'd be that'd be good to see
when that's. Hopefully will be better.
Yes, yeah. And then Disney Springs is the
old NBA, the NBA experience thatwas short lived that they're
converting that to a like a backto an arcade style thing for

(01:18:07):
level 99. But yeah, but that that is a
concept that has cocktails. So they have, they've had a like
a the virtual screen outside that has just been displaying
handcrafted cocktails just to get everybody for, for that.
So that is taking it a bit more back to yeah, gaming.

(01:18:28):
And that used to be the Disney Quest building, isn't it?
And so that's the one that's above Salton Straw and all of
that, so. Yeah, it's been, it's kind of
been neglected for a long time, hasn't it?
So that would be good to see that.
Yeah, I mean, as soon as Disney Quest started getting quiet and
then it was like, I always thought the NBA experience was
never going to be a something that was going to succeed there.

(01:18:51):
And it just, yeah, it just fell a bit flat, I think.
So yeah, I think this could be abit of a rejuvenation there
because, you know, level 99's got like kind of almost like
challenge rooms, a bit like escape rooms and team based
games. And like, like the short, the
short about 2-3 minute runs. We did one, yeah, in New York

(01:19:11):
when we visited my cousins. So we went up to it was like it
was you paid a set fee, you had 90 minutes and you did as many
little rooms you could do them over and over again.
And it was a bit like Crystal Maze come like Escape Green.
But they were very short. And there was you had different
gratings of like how physical they were, how how complicated
they were, you know, they suitable for everyone.
Or if you had some like disability you could do it was

(01:19:33):
amazing. And I wish we had that in the UK
because the estate rooms where it's like 1 room for an hour or
one room for 90 minutes. I would much rather do lots of
short different things. So I if that's what's coming,
that is going to make me extremely happy.
Yeah, I think when I've read some of the stuff before, it's
going to have like 6 challenge rooms.
Brilliant. Yeah, right up my street.

(01:19:57):
I think they're known for like some of their pizzas as well.
So pizzas and cocktails kind of one thing they always add in.
So I think that's quite sounds like it's going to be a good
addition to that end of. Fantastic.
Looking forward to that and. Actually, I think that's a
recurring theme of this whole show of just how good that the
food and drink options are within the springs.

(01:20:20):
And that's going to add, that's going to add even more to it
because actually and again. It's so much choice.
There is so much choice. It's.
Impossible if you want. If you want your beer, John,
it's right next to City Works aswell.
Yeah, I love that place. I I just think that's it.
Or the outdoor bar. The House of Blues is also and.

(01:20:41):
Now we're talking as well. Good grief.
Too many. That's that's time for that's
time for another show. So from from The One Show, one
cocktail show. We've got a beer show, a lounge
food show and and loads more besides and we've gone longer
again. We have of.
Course we have big again, big thank you to Megan for joining

(01:21:03):
us. And now this came up in our mid
month show. And when we did the question
answer about people joining the show and things like, you know,
we are very happy for people to come and be part of of what we
what we produce. And actually the people who've
been in the chat throughout the show at varying points.
You add so much to this on a Wednesday and actually make this

(01:21:26):
the show that that it is. And we really appreciate all
your comments. Yeah.
And the and the funny ones, the funny ones as well.
You know, sometimes we might appear to skip over them, but we
know, we know what you're tryingto get me to say and.
If you want to come join us, youwant to join us on the show?
Yeah, Send us at the end message.

(01:21:46):
Us we can't touch. We are open arms to our friends.
Yeah. Well, and if they've got, if
they've got a subject they want to talk about with us.
Oh yeah, yeah, just like this, Yeah.
Can we join me on getting to thewaffles?
Waffles, arms dropping as Adm and I'll, you know, even through
all our other socials as well. But we do, we do look at, we

(01:22:07):
look at every message that we can see every message that gets
posted. So don't yeah, we do.
We do see everybody commenting and contributing.
So we might not share it on the screen, but we definitely, we
definitely. See.
No, it's brilliant. It's it's what Wednesdays have
become. And I just feel that this is
such a nice way, nice way of just sharing a love of Disney

(01:22:27):
and love of and tonight a love of going for a drink.
Because actually in this day andnight, some people, some people
just don't understand what it is.
You know, people who queue it, what Wetherspoons, it doesn't
queue about. You go to the bar and you
actually it's a free for all. It's always has been.
Let's get rid of all this queueing malarkey, you know.

(01:22:50):
I mean, the big, the big bombshell, right, is I'm, I'm
not a big drinker. No, neither I count.
People assume that I I walk around half cut all the time.
I really. Don't the the 6 bottles of rum
in this room and the 50 that I have in my collection is just
that, the. Fact that there's full.
Says yeah, well, summer full. Quality over quantity.

(01:23:14):
Yeah. Well, I have quality and
quantity in the room department.I'd like to understand I.
I think we'll come a time there will come a time when we have a
rum, a rum offshoot of the of the holy great British Mickey
Waffle and and I should do a show on that as well.
But in the meantime, Simon, I really appreciate you coming in.

(01:23:36):
Tonight being good to join yourself.
Back from a restaurant just in time to join us.
Just I was one minute 821 that. Was that Absolutely.
On the money. On the money it.
Was brilliant, epic timing, perfect feeling.
You like the same. Claire, thank you so much.
It's it's become a thing on a Wednesday.

(01:23:57):
And I really feel that, you know, between all of us, I think
we all need to be just that little bit more understanding of
how this just lifts your spiritsfor the for the end of the week.
So thank you for joining us. Thank you for being part of the
show. If you're on the catch up or on
the podcast, I hope you enjoy itas much as as we do.

(01:24:18):
And until next week, we'll see you soon.
And. Now I have to press the button
to end the show. Now this is we've done So what
we've done so well here. Let's see if we can get the
ending done. Now my wheels in.