April 19, 2024 • 9 mins
Gabe Orta is the Co-Founder of Bar Lab, an NCL Partner. He makes us delicious cocktails that we get to enjoy on the show!
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Speaker 1 (00:01):
Today's Daily Highlight from Elvis Duran in the morning show
at ncl's Innovative Longe Innovation Lounge. Here we go our
friend Gabe Orta, who's been a partner with the NMCL
for many years. He's the founder of bar Lab and
just like it, we're in the Innovation Lounge. He runs
(00:22):
a bar lab. I guess, as in Labrador as in
dogs Retrievers laboratory. So Gabe, let's talk cocktails. You hear
the tinkling ice? Right? Yeah, all right, we just start
with one. I'm sorry I've been waiting all Remember last
(00:42):
time he came in, I got drunk. We remember, you
don't I really don't. You remember the best cocktail I've
ever had? So I want to see what he has
to Okay, all right, and keep in mind we're drinking
responsibly on behalf of our friends at Norwegian Cruise Line
and also on behalf of iHeartRadio and all of our attorneys. Now,
so what is your first cocktail?
Speaker 2 (01:03):
So I made some real quick just so we get
you guys going and drinking. So we made this with
with gin. It's a special gin.
Speaker 3 (01:12):
The Norwegian made Gin makes me crazy.
Speaker 2 (01:15):
Have their own ginc sixty six and uh so we
made one with what we do. The whole point of
the concept is that we get leftover ingredients from the kitchen.
So the kitchen, instead of throwing it away, we get
those ingredients and we make cock to them.
Speaker 1 (01:29):
So what drink do you make on the leftover meatloaf? Days?
Speaker 3 (01:32):
Love you a little tricky? Maybe just bourbon straight out?
Speaker 1 (01:34):
Okay, here's some pancakes.
Speaker 3 (01:37):
Go to where we're net loft. So we didn't need
the celery. We got the celery, the left or celery.
Speaker 2 (01:42):
The leaves were infusa in the gin. We got our
left over cucumbers. You know they cut the cucumbers, the
tips of the cucumbers. We grab that, we blend it
and we put gin cucumber, celery, bitters and citrus.
Speaker 3 (01:54):
So I'm gonna right now, sounds like a salad to.
Speaker 1 (01:56):
Get you guys going shake it off. Baby. Colors are beautiful. Yeah,
but you know what happens to me when I drink gin? Yeah,
you get crazy. I bite people's crotches. I guess it's
sitting next game on the airplane today there my crotch.
I almost puts the gin in Norwegian? Is that our
new show? There goes my crosses. All right, Okay, so
(02:20):
Gabe is doing his thing. He's a there's gonna be
citrus in here to kind of balance out all the vegetables.
That's such a fun sound.
Speaker 3 (02:27):
I just shaken. And then I'm just going on the
top of week since spark.
Speaker 1 (02:30):
But Nate is first in line. He keeps getting closer.
I seriously, is life that awful? Abe is an artisan?
I'm sorry. This guy is looking at this work and
I'm telling you it tastes even better than it looks.
You haven't had any yet. They come over here. We
have a restraining order against you. He's gonna he's gonna
get himself on a no fly list. Yeah, I can't wait.
(02:51):
I love that you're using using things from the kitchen
that were not used at dinner service, all fresh ingredients, right,
So the concept is.
Speaker 3 (03:00):
Just reuse him and uh, there we go. This is
the cucumber.
Speaker 1 (03:06):
Microphone, all right? It should be gin refreshing. Oh my god,
I'll have a ship. Are you sure you want him
near a microphone? I don't know. Open. So what's the
what is the name of this cocktail game?
Speaker 2 (03:19):
So the name of this culture is the cucumber fish,
and it's going to be available on the next and
the next.
Speaker 1 (03:26):
Ship or we're innovating right here.
Speaker 3 (03:28):
Yeah, I made it just for you guys. All right,
you guys inspire me.
Speaker 1 (03:32):
Bottoms up, bitches. I'd like to just point out that
all the men have alcoholic beverages, the ladies not so much.
Speaker 3 (03:41):
Well, that one is to share because it's big enough.
I'm gonna make one.
Speaker 2 (03:45):
The next one is more spicy one, okay, and uh
and that one is a tequila base.
Speaker 1 (03:50):
Okay, well okay, but hold on second, we gotta go
back up, back up. What is the name of this cocktail.
It's the cucumber Fish because his face is not scary
you a fist like, because I thought it was gonna
get a punch in the face when I took it
to the cucumbers. If you want, Oh that is nice,
(04:16):
very nice.
Speaker 3 (04:16):
Yeah, please share so everybody can see it.
Speaker 1 (04:19):
No very refreshing, No sharing a lot. I interrupted your
next cocktail, and that was very rude of me. Gave
what is your next cocktail?
Speaker 2 (04:25):
So the next one is all good, by the way,
but the next one is a tequila base, and again
with the sixty six brand, it's tequila is Norwegian tequila.
And then we put ginola, which is a passion fully
cure and it's passion fruit tequila. And then we get
the leftover peppers that you know, the kitchen cause the peppers,
so the left over tops, instead of.
Speaker 3 (04:45):
Throwing it away, we reuse them. We make a juice.
Speaker 2 (04:48):
We make an elixir out of it, citrus and uh.
Speaker 3 (04:53):
And then same thing with the halopenia tops.
Speaker 2 (04:55):
They you know, they caught the halopen at the tops
always get in the garbage, and instead of throwing them away,
we collect them. We make another elixir and we mix
up with and it's gonna be like a spicy, savory
kind of margins.
Speaker 1 (05:08):
I mean, I can't wait who else that takes my fizz?
Your double fizzy? But you can quit over there. And
this is where we lost Nate. Wow. Okay, so you
know I love tequila. I am such a tequila fan.
So this is gonna it's gonna rot my world like an.
Speaker 3 (05:30):
Arch regnis and has a lot of flavor.
Speaker 1 (05:36):
You just described to Danielle a great perfect age and
has lots of flavor. This has been a very abusive
day for you. They put me in the back and
revent me. I don't remember. And by the way, cocktail
culture is just one of the many things you can
enjoy on the Norwegian Cruise Line cruise right, it's number
(05:59):
one already on our list. Whenever we cruise, Alvis is like,
were you at let's have a cocktail? Of course, what
are you looking at now? And they got the Commodore
room ship that it's gonna.
Speaker 3 (06:10):
Be on the ship.
Speaker 1 (06:10):
Are your my gosh, you had two SIPs? What's that?
What's that electric red stuff that you're red pepper, the
red Pepper juice and the lakser he was What is
you guys favorite bar in the cruise? Well, I gotta
say I always have a good time at the Haven
Bar because it's close to my bed. I can slither
(06:35):
home at the end of the heights. What's your favorite bar, Gabe?
Speaker 2 (06:38):
I like the Whiskey Bar. Okay, it's really fun. They
do karaokes, they do all.
Speaker 1 (06:43):
Kinds of program one where you got to the ice bar.
Also the wine bar. And speaking of there's the new
wine bar called Swirl. It's gonna be on Aqua. It's
supposed to be like a whole different, elevated wine experience
for those of you who love to drink wine or
those of you, well like Gandhi who liked to wine. Hey, anyway,
(07:03):
I feel attacked. You are join the club. Game is
pouring our cocktails now, so these one.
Speaker 2 (07:11):
Is going to be a little bit of spicy, not
so much if you gotta, you know, just a little
hint of spice from the opinion.
Speaker 1 (07:17):
All right, now, can I drink this while I'm riding
the new Aqua coaster on the new ship while wile
probably maybe right before you do it as it's going
down the hill. So who the show is going on
the next cruise? I mean, everyone would like, but you know, Nate,
(07:37):
is it you? So some of us weren't. Where are
you going? I'm gonna go to Italy and I'm gonna
go around the boot and I'm gonna end up in Venice, Venice,
Oh my god, he's gonna end up in the Venice
(07:57):
in the canal. You know what I mean? Yes, I do,
of course, all right, I'm so ready.
Speaker 3 (08:04):
All right, so this one's right of poor. We just
go on a garnage with the nine lime wheel.
Speaker 1 (08:10):
A lime wheel? Did you ever do that thing where
you dry out the citrus and you put different flavored
tastes on them.
Speaker 3 (08:18):
Now we do it all the time.
Speaker 2 (08:19):
We also get rid of the any leftovers and we
just bring the dehydrated and uh and it just gives
you a different flame.
Speaker 1 (08:26):
I love it.
Speaker 3 (08:27):
It's really good, Nate.
Speaker 1 (08:29):
Why are you approaching like this? I'm gonna help the
strip down. Don't cut the line. You were such a
sloppy drum.
Speaker 3 (08:39):
I'm sorry.
Speaker 1 (08:40):
Shit down, drink responsibly write this whole thing already. That
was fast.
Speaker 3 (08:44):
Oh my god.
Speaker 1 (08:45):
In all defense, in his n Nate's like a vulterer
of r dead animal over here. He's just he's just hovering,
waiting for one to be ready, getting closer and closer, Jeff,
whenever he approaches the microphone, turn it down, lady. So
what is this called game? You go to the microphone?
(09:05):
I can't hear you. What does it called called Barbarosa? Okay,
oh that's good. That's got a little kiss.
Speaker 3 (09:16):
Oh that's nice.
Speaker 1 (09:18):
Oh yeah, thank you the game everyone. So, if I
want to find you online, it's bar bar dot com
dot com.
Speaker 3 (09:29):
Yeah, and then we have our our venues there and
everything we do.
Speaker 1 (09:33):
So yeah, so fruity gets spicy, Yeah, fruity spicy savory.
Speaker 3 (09:40):
This is the second spicy drink I've had in a
couple of weeks that I prefer a spicy cover.
Speaker 1 (09:45):
You're going from sweet to spicy. Are you a spicy
margarita again? A game? Or thank you so much for
being so good A very vital part of our Norwegian experience.
We love you.
Today's Daily Highlight from Elvis Duran in the morning show
at ncl's Innovative Longe Innovation Lounge. Here we go our
friend Gabe Orta, who's been a partner with the NMCL
for many years. He's the founder of bar Lab and
just like it, we're in the Innovation Lounge. He runs
(00:22):
a bar lab. I guess, as in Labrador as in
dogs Retrievers laboratory. So Gabe, let's talk cocktails. You hear
the tinkling ice? Right? Yeah, all right, we just start
with one. I'm sorry I've been waiting all Remember last
(00:42):
time he came in, I got drunk. We remember, you
don't I really don't. You remember the best cocktail I've
ever had? So I want to see what he has
to Okay, all right, and keep in mind we're drinking
responsibly on behalf of our friends at Norwegian Cruise Line
and also on behalf of iHeartRadio and all of our attorneys. Now,
so what is your first cocktail?
Speaker 2 (01:03):
So I made some real quick just so we get
you guys going and drinking. So we made this with
with gin. It's a special gin.
Speaker 3 (01:12):
The Norwegian made Gin makes me crazy.
Speaker 2 (01:15):
Have their own ginc sixty six and uh so we
made one with what we do. The whole point of
the concept is that we get leftover ingredients from the kitchen.
So the kitchen, instead of throwing it away, we get
those ingredients and we make cock to them.
Speaker 1 (01:29):
So what drink do you make on the leftover meatloaf? Days?
Speaker 3 (01:32):
Love you a little tricky? Maybe just bourbon straight out?
Speaker 1 (01:34):
Okay, here's some pancakes.
Speaker 3 (01:37):
Go to where we're net loft. So we didn't need
the celery. We got the celery, the left or celery.
Speaker 2 (01:42):
The leaves were infusa in the gin. We got our
left over cucumbers. You know they cut the cucumbers, the
tips of the cucumbers. We grab that, we blend it
and we put gin cucumber, celery, bitters and citrus.
Speaker 3 (01:54):
So I'm gonna right now, sounds like a salad to.
Speaker 1 (01:56):
Get you guys going shake it off. Baby. Colors are beautiful. Yeah,
but you know what happens to me when I drink gin? Yeah,
you get crazy. I bite people's crotches. I guess it's
sitting next game on the airplane today there my crotch.
I almost puts the gin in Norwegian? Is that our
new show? There goes my crosses. All right, Okay, so
(02:20):
Gabe is doing his thing. He's a there's gonna be
citrus in here to kind of balance out all the vegetables.
That's such a fun sound.
Speaker 3 (02:27):
I just shaken. And then I'm just going on the
top of week since spark.
Speaker 1 (02:30):
But Nate is first in line. He keeps getting closer.
I seriously, is life that awful? Abe is an artisan?
I'm sorry. This guy is looking at this work and
I'm telling you it tastes even better than it looks.
You haven't had any yet. They come over here. We
have a restraining order against you. He's gonna he's gonna
get himself on a no fly list. Yeah, I can't wait.
(02:51):
I love that you're using using things from the kitchen
that were not used at dinner service, all fresh ingredients, right,
So the concept is.
Speaker 3 (03:00):
Just reuse him and uh, there we go. This is
the cucumber.
Speaker 1 (03:06):
Microphone, all right? It should be gin refreshing. Oh my god,
I'll have a ship. Are you sure you want him
near a microphone? I don't know. Open. So what's the
what is the name of this cocktail game?
Speaker 2 (03:19):
So the name of this culture is the cucumber fish,
and it's going to be available on the next and
the next.
Speaker 1 (03:26):
Ship or we're innovating right here.
Speaker 3 (03:28):
Yeah, I made it just for you guys. All right,
you guys inspire me.
Speaker 1 (03:32):
Bottoms up, bitches. I'd like to just point out that
all the men have alcoholic beverages, the ladies not so much.
Speaker 3 (03:41):
Well, that one is to share because it's big enough.
I'm gonna make one.
Speaker 2 (03:45):
The next one is more spicy one, okay, and uh
and that one is a tequila base.
Speaker 1 (03:50):
Okay, well okay, but hold on second, we gotta go
back up, back up. What is the name of this cocktail.
It's the cucumber Fish because his face is not scary
you a fist like, because I thought it was gonna
get a punch in the face when I took it
to the cucumbers. If you want, Oh that is nice,
(04:16):
very nice.
Speaker 3 (04:16):
Yeah, please share so everybody can see it.
Speaker 1 (04:19):
No very refreshing, No sharing a lot. I interrupted your
next cocktail, and that was very rude of me. Gave
what is your next cocktail?
Speaker 2 (04:25):
So the next one is all good, by the way,
but the next one is a tequila base, and again
with the sixty six brand, it's tequila is Norwegian tequila.
And then we put ginola, which is a passion fully
cure and it's passion fruit tequila. And then we get
the leftover peppers that you know, the kitchen cause the peppers,
so the left over tops, instead of.
Speaker 3 (04:45):
Throwing it away, we reuse them. We make a juice.
Speaker 2 (04:48):
We make an elixir out of it, citrus and uh.
Speaker 3 (04:53):
And then same thing with the halopenia tops.
Speaker 2 (04:55):
They you know, they caught the halopen at the tops
always get in the garbage, and instead of throwing them away,
we collect them. We make another elixir and we mix
up with and it's gonna be like a spicy, savory
kind of margins.
Speaker 1 (05:08):
I mean, I can't wait who else that takes my fizz?
Your double fizzy? But you can quit over there. And
this is where we lost Nate. Wow. Okay, so you
know I love tequila. I am such a tequila fan.
So this is gonna it's gonna rot my world like an.
Speaker 3 (05:30):
Arch regnis and has a lot of flavor.
Speaker 1 (05:36):
You just described to Danielle a great perfect age and
has lots of flavor. This has been a very abusive
day for you. They put me in the back and
revent me. I don't remember. And by the way, cocktail
culture is just one of the many things you can
enjoy on the Norwegian Cruise Line cruise right, it's number
(05:59):
one already on our list. Whenever we cruise, Alvis is like,
were you at let's have a cocktail? Of course, what
are you looking at now? And they got the Commodore
room ship that it's gonna.
Speaker 3 (06:10):
Be on the ship.
Speaker 1 (06:10):
Are your my gosh, you had two SIPs? What's that?
What's that electric red stuff that you're red pepper, the
red Pepper juice and the lakser he was What is
you guys favorite bar in the cruise? Well, I gotta
say I always have a good time at the Haven
Bar because it's close to my bed. I can slither
(06:35):
home at the end of the heights. What's your favorite bar, Gabe?
Speaker 2 (06:38):
I like the Whiskey Bar. Okay, it's really fun. They
do karaokes, they do all.
Speaker 1 (06:43):
Kinds of program one where you got to the ice bar.
Also the wine bar. And speaking of there's the new
wine bar called Swirl. It's gonna be on Aqua. It's
supposed to be like a whole different, elevated wine experience
for those of you who love to drink wine or
those of you, well like Gandhi who liked to wine. Hey, anyway,
(07:03):
I feel attacked. You are join the club. Game is
pouring our cocktails now, so these one.
Speaker 2 (07:11):
Is going to be a little bit of spicy, not
so much if you gotta, you know, just a little
hint of spice from the opinion.
Speaker 1 (07:17):
All right, now, can I drink this while I'm riding
the new Aqua coaster on the new ship while wile
probably maybe right before you do it as it's going
down the hill. So who the show is going on
the next cruise? I mean, everyone would like, but you know, Nate,
(07:37):
is it you? So some of us weren't. Where are
you going? I'm gonna go to Italy and I'm gonna
go around the boot and I'm gonna end up in Venice, Venice,
Oh my god, he's gonna end up in the Venice
(07:57):
in the canal. You know what I mean? Yes, I do,
of course, all right, I'm so ready.
Speaker 3 (08:04):
All right, so this one's right of poor. We just
go on a garnage with the nine lime wheel.
Speaker 1 (08:10):
A lime wheel? Did you ever do that thing where
you dry out the citrus and you put different flavored
tastes on them.
Speaker 3 (08:18):
Now we do it all the time.
Speaker 2 (08:19):
We also get rid of the any leftovers and we
just bring the dehydrated and uh and it just gives
you a different flame.
Speaker 1 (08:26):
I love it.
Speaker 3 (08:27):
It's really good, Nate.
Speaker 1 (08:29):
Why are you approaching like this? I'm gonna help the
strip down. Don't cut the line. You were such a
sloppy drum.
Speaker 3 (08:39):
I'm sorry.
Speaker 1 (08:40):
Shit down, drink responsibly write this whole thing already. That
was fast.
Speaker 3 (08:44):
Oh my god.
Speaker 1 (08:45):
In all defense, in his n Nate's like a vulterer
of r dead animal over here. He's just he's just hovering,
waiting for one to be ready, getting closer and closer, Jeff,
whenever he approaches the microphone, turn it down, lady. So
what is this called game? You go to the microphone?
(09:05):
I can't hear you. What does it called called Barbarosa? Okay,
oh that's good. That's got a little kiss.
Speaker 3 (09:16):
Oh that's nice.
Speaker 1 (09:18):
Oh yeah, thank you the game everyone. So, if I
want to find you online, it's bar bar dot com
dot com.
Speaker 3 (09:29):
Yeah, and then we have our our venues there and
everything we do.
Speaker 1 (09:33):
So yeah, so fruity gets spicy, Yeah, fruity spicy savory.
Speaker 3 (09:40):
This is the second spicy drink I've had in a
couple of weeks that I prefer a spicy cover.
Speaker 1 (09:45):
You're going from sweet to spicy. Are you a spicy
margarita again? A game? Or thank you so much for
being so good A very vital part of our Norwegian experience.
We love you.
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