Cooking Issues Transcript

Episode 5: Dave Wondrich

Mission spinach wrap your listening to cooking issues coming to you live on the Heritage Radio Network today we're coming soon on our usual day today were come to you on Monday from noon to 12:45 instead of our usual Tuesday next week will be back on Tuesday today is today's cooking issues brought you buy Whole Foods Market you know you shop there I shop there we all know who they are you know they do stay do some good work they try to do local stuff when they can Whole Foods Market there's one near you so today we're in the studio today with Cory nastazio Lopez cooking issues hammer and live special guest Dave one rich award-winning author and master of the inebriating beverage hide a thanks for coming in where we answer your questions and today I hope

booty calling with some drink related questions because there's no better person to answer them then Dave wondrich author of imbibe like several versions of the Esquire cocktail book right what else what else you got here but silly magazine articles pretty much symmetric Brazilian you can ask any question you want and we got you covered basically you get you want a science question you want a history question you want to ask me question 718-497-2128 that's 718-497-2128 call and we'll be here for the next 45 minutes or so before we actually hit the drink making I did get one email question 2 came in on a on a regular cooking related issue any Shepherd from the United Kingdom email us and yes he's a vegetarian chef and he want to know how to do a mommy without using Dashi or things like as well you're in luck Eddie because Mommy is basically a sensation we get from protein

it down it's an actual sensation do you actually have taste receptors on your tongue that receive these protein breakdown typically glutamic acid some most famous one and amino acid but you know other things as well and they stay tell your body that awesome break broken down protein is coming in but and this is a lot of times to Signal by meats that are either there's a lot of vegetarian things that are very high in Umami and their things that vegetarians off in crate for instance I cook mushrooms parmesan cheese anyting age with protein age dairy product way breaks down over time and forms amino acids free aminos has a lot of umami in it tomato has a lot of free Umami in it and cook it and you concentrate and you can get it that way so there's many vegetarian ways of getting a mommy I am not about speaking things actually with monosodium glutamate is totally natural someone please call in and say that they're allergic to it so I can have this discussion with you

anyway the other question Eddie has a will quickly is a sous vide useful for someone who doesn't do me absolutely Eddie the low temperature isn't as important with vegetables but the sous-vide is great because it allows you to do things like I cook a carrot and have no flavor Leach out and nothing go into it so it kind of you can use it to accentuate the the actual vegetables get the actual vegetable flavor in rather than changing so that's our cooking-related question and now we're on the beverages yes beverages beverages okay so we have a question coming in

for Dave games working on a book now called it's called punch the Delights and dangers of the flowing Bowl right and so icy punch nowadays more and more I see how I see it all the time now what what do you think the the state the modern state of punches where where the punches fit in the modern cocktail menu you go into you know sort of this state-of-the-art modern bars and they're like tables of people sitting around a punch bowl just like they were 200 years ago it's kind of cool it's very fun but I think right now people are certain that the stage of figuring it out they made a couple classic recipes that got a very sore simplified formula that's been passed down where it's like sour sweet strong weak spice five ingredients mixed together but there's kind of coming at it from a cocktail head and I taste a lot of these punches in there they taste a lot like really big cocktails they're very very pungent

and they're great for just a couple glasses but over the course of an evening like back in the day they would drink punch just in a bowl after bowl until they were all like rolling around on the floor. Early inebriated when he know we can't really get away with as much as we would like for dinner every day you get tired of it after a while so is it is it that they is it that they don't follow the original recipe to get an idea for what the original was meant to be like and then build from there they were just coming from a different perspective like I'm going to have one or two of these instead of going to be quiet and he's all night people haven't really just started working with it you know and

for me because I'm working on this book I had to make many many many old recipes and it took me a long time to realize that I was as kind of doing it wrong from the old point of view I mean these modern punches are totally delicious it's just they're very spicy and in a pungent they put a lot of Bitters and chartreuse and vermouth and herbal elements etcetera which work rate in cocktails but you know they kind of Chloe after about four or five small cups are the overly strong as well but I think you know that's partly why I'm sure that has to do with consumers to expect something more like a cocktail they don't expect this the stuff I mean punch originally was like artificial wine that's what people talked about it so it would be you know right now they artificial wine is more like California Cabernet and less like burgundy and maybe that hopefully over time people will go a little more to the burgundy side has been somewhat warped like we expect now at a 14% wine instead of like a you-know-what 12

Starplex 16 which is that right after a couple bottles of that we had come in about the dilution and they're asking about the proportion of water in a cocktail and they want to know you know how the ice fits in and how do you know the ice breaks down it's coming from Chris and Greenpoint just wanted to talk about I guess dilution and and and ice and so when we take your take on it Dave and then you know you got a lot of stuff about this to for a billion years on this but in 45 minutes I mean standard dilution for a cocktail the rule of thumb ever everybody uses is that the shaking it or stirring it with ice should add 25% to the volume and there by diluting it by by that much and then that you know pretty much when I've measured it out that is pretty good ballpark measure

depending on the kind of ice you using and so on and so forth for me the interesting thing about that number is is that based on what based on just a liquor way to me like you have drinks that have so many things in them know exactly how you're simple syrup is not a liquor your your limes not a liquor your whatever you're adding is not a liquor I think you know having done a bunch of tests on on the Lucian and ice and proportions I think the the best way to do it figure out what you like is to make a drink whey the bass make a drink and then way it afterward and see how much water you added so that's the only way to figure it out we did this we found that we had that in a shake and drink this makes a lot of sense if you think about it you want your shake and drink to be more diluted then you know your Manhattan different classes of drinks I can drink Source hours already there are already more dilute you've already got such as you said you know simple syrup and and citrus juice in there

bartender stares at a cocktail maybe 20 seconds. It's usually supposed to shaking and dilution is that shaking does a solution very fast if it if a bartender shakes their drink for 15 seconds they probably they've made it to you know after that point that. Diminishing returns on butt in stirring same one so it turns out that it takes upwards of a minute to get to that same level of delusion as you would shaking for for 15 to 20 seconds so that there's a lot of there's a lot more room for error and room for Artistry in stirring finally cracked there or almost

no I somehow that's and that the dilution is fast in that but it doesn't it's not more than 25% because it it gets so cold instantly violent that everything happens fairly quickly stirring you can make it actually faster than shaking if you use find enough fun if I stayed did the dilution the chilling can be can be almost instant but like if you noticed bartender C1 have their steering be more effective they'll crack their eyes as they're doing it too and I thought that was a bunch of Hokum until I realized it ice you know has a lot of water sitting on the outside of it and when you crack ice right before you stir you're getting more surface area which makes for faster you know colder drink but you're doing it anyway that's not adding extra water because you you're making newer dry surfaces you doing so it's actually good practice to crack the big is it makes a huge difference I mean you can stir fry as you said with cubes it takes like a minute I find drinks turd would like the large call draft cubes that everyone's using nowadays take that they never get his

old is I would like right right people need to think people they think big ice is the answer and big ice is big ice I mean it's good at what it's good at and it's bad it would have been at it doesn't have a lot of surface area is not very fast a chilling it's it's really good at filling up a glass really good at keeping your your drink cold for a very long time without completely watering it down in the 19th century if I can use that dreaded word Mixology those guys then they got there ice in Big Blocks they had to butcher it up as needed that a different size eyes for every kind of drink that Shavers so they can shave right off the block and you know expose a new Surface it would be dry shave that and put it in and so they they had a lot more flexibility than using just cubes out of a machine which a lot of their the newest places are starting to approach now I really serious about using different sizes for different effects and that's all it is

should have a fact there's no no one answer for that will give some kind of pseudo scientific reason for life NC Works inside listen to drink good presentation good and you know that's pretty much it cuz I can get into the new science of it with him but it off and I find it doesn't necessarily help them make their drink any better drink that scientifically could have and still tastes like crap that's a good question Chris thanks for calling and you brought up the word Mixology and I used to I used to actually kind of make it was bizarre because it's the same with the people called who sells Shasta want yes I think there's a lot of Honor in being a cook I don't see anything wrong with the word bartender but what if you're not a bartender that's exactly right and also it is an old word it's not a new word I think people don't necessarily know that mixology has a long hair goes back to the 1850s in the funny thing about it at

is it was coined as a joke it was in a bit of like patter of you know a guy calling him the bartender and mixologist of typical ER Fixins like anal like Triple Threat it was a joke and I think that's kind of important to keep it that joke aspect in mind is does not serious stuff I mean you can treat it seriously but you can't treat it that seriously you know you should still has to have that element of fun and playing it because otherwise it becomes work and why would he wanted like have your your drinking be work exactly well we can talk about it when we come back to have not come around to molecular because it's always people taking themselves too damn seriously and it's an awful terrible word please erase it from your poop memory when I get back we're also going to talk about what are we can talk about the Dutch distilled Spirit to talk about that and lick craft distilling I think this is another big buzz World these days that we could do we could kick

around a little bit coming right back at you with Jay Wonder to his cooking issues

we're going to have a boy

you're listening to cooking issues I'm Dave Arnold we're here to answer all of your cooking and today and drink related questions please call in your questions to +718-497-212-8718 for 97212 8 today we're here with a Dave one rich and we are talking about the booze right so it and I won't spend spend too long in this cuz anyone who knows me of hurt has heard me go off on this at Great length but we were talking about Mixology as a term and how you live kind of come around with it and David's make an excellent point that you kind of have to be lighthearted about it and in order for it to work what should be fun in some way if molecular Mixology a horrible thing yes you know it's one of those if by whiskey questions and it sounds all you mean by molecular Mixology if you're making stuff that's new different fun and not perhaps over

really pretentious that's great you know it if you're treating it like anybody behind the bar has to be in a white lab coat and measuring things by you know Jewels or something and and and and and you're you're in the presence of technological genius so shut up and take your eat your cocktail or you know drink your appetizer or whatever then it then it becomes a little a little much attention I think that kind of like one of the best applications I seen her this is you know Tony Tony Tony Tony jaros II in London you know they use all the newest all the newest stuff and pack stuff that you know almost nobody else has and yet there bars completely unpretentious you know the normal bar I mean you can just go in you could have a beer and be very happy there they wouldn't make you feel weird about it

it's got Hospitality it's got fun it's got a little bit of a nightlife going on it's not changing it and you can shoot while you drink this is like an old that's a nineteenth-century and I would have to do what they did back then as they had two cute girls at as the sort of running the rifle range in the bars and you would shoot a and try to beat their score which drove the men nuts cuz those girls were all crack shots and the guys were all drunk they kept trying and trying and trying again to it did to beat the sober and you know that I was extremely good at it you know it makes all the men look like idiots and then they line up to pay the to get thrown cooking I don't want to get beaten by that itty bitty girl there

business all exactly mix allergy keep it keep it fun don't be pretentious and also you know what make some delicious drinks a lot with his right now it's sort of at the look at the tricks I can do with it you know let me make something to taste like something else I'm kind of waiting only tastes like a martini or Manhattan only tastes like whatever we're going to call it now a technological bartending whatever it took to come up with its drinks that are like that that aren't just tasting like something else right you know and aren't playing around with like let me make this let me make that that mean for me I'm happy cuz I know is what I prefer those who adhere this is what I kind of do for a living and you know so I'm not going to make fun of it in this is how I make a living

lakes in a lot of it in cocktails and you know what the goal should be to make something that has legs and make something that pain want to have again and again to a martini and I work on a drink that I think has no legs but it's no one would think of it as being in a high-tech cocktail it's you know either nectarine or Peach depending on the quality of a plum juice those juices pom juice clarified bourbon little water and simple and you know this is a delicious this is delicious drink of that clarify juices and easy though I mean that's that's the key to me like that's good you should technology be something else you know what I mean it and that's what you hope for maturity with that everything you know that's generally when it comes around to his people of what kind of plate around and found the the little tricks to get them into it and then they start taking the

seriously that's when you start getting interesting stuff seriously but they don't beat you over the head they don't make you feel good or bad to discuss the I've heard a little bit both techno and retro going on now is distillation and I know you're really interested in this Dave's you don't talk about maybe the New Movement for a very like micro and crafts insulation on the web in person we all just got back from Tales of the cocktail in New Orleans the annual Booze Fest for sort of high-end bartenders mixologist set and people who want to sell them things

but this is one of the things that's like a perennial source of debate it's like right now or in the midst of this Renaissance and small-scale Distilling in the US that turns out the laws of Ben liberalized this is one good thing that the Republican hatred of Regulation is brought us against losing the golf ball well at least we got booted deregulation has been a net loss when I have started up and they don't really have they haven't spent years distilling they haven't trained to do this their entrepreneurs they buy some grain neutral Spirit from Archer Daniels Midland they put some Botanicals in it then I'll start of what they heard goes into Jen they run it through the still that they bought gleaming nuview no sort of Steel still some maybe some copper plates inside

craftspeople how many there are there good business people it's interesting but that's I don't think that's craft distilling I brought an example that we here in the studio can taste that you guys will just have to either dream about Ur think of seeing your nightmares wait a minute when you let me get the sound effect proper this is a from Holland from the Dutch genever Museum Geneva being Dutch gin which is sort of a factual a cross between gin and whiskey and this is made from Rye malt and barley malt and a little bit of juniper berry made an eighteenth-century Stills completely crafted By Hand by guy has been doing it for 15 years only available at the Museum and it's utterly unlike anything you'll ever taste sour tasting it we have a question coming in if they okay

what is different you can smell it it's 2/3 Rye 1/3 barley malt it's totally smooth and clean it's silky and beige the little bit. Annika's way down this is craft distilling and you know that a lot of this stuff is just not crap it's delicious it's interesting but this is this takes a real commitment this is done over like coal-fired Stills & Curley everything is done in the 18th century style everything is handmade this is a Handmade by one guy told she Tom original single malt genever you've got to go to a she demand Holland to get it it's worth the trip here she done

hi this is Wendy from Brooklyn

hi

if you could

mixologists in the city who you really like there's so many I mean 10 years ago there about five bars or you could get a great cocktail in New York now they're at least 50 I mean if you go to death and Company anybody there will make a great drink anybody will make a great drink at pegu club or PDT I mean to this place is all the programs now we used to be you go there and you catch the good good guy or the good girl behind the bar and you get a good drink and then you go back the next time would be somebody else and it wouldn't but now like Clover Club in Brooklyn that where do you live

a summer abroad Somewhere in Brooklyn on the line options all over Brooklyn to 19th Street in Manhattan as a couple great bars I write house is a new one that's finding an excellent are there it's fantastic and drink do you like what kind of experience do you like because there's so many it's gone beyond you know you just sit down at a people people have created whole kind of the bar as an as a certain type of experience you know if you want you no fun Tiki we can get you now high-quality fun Tiki if you want you know you can go to painkiller on the Lower East Side and have like drink out of half pineapples and have me another drink actually be carefully made by people who don't just throw throw crap into a blender and then dump it out again

this is the golden age is certainly not since 1920 of we seen anything this good in this is probably better than them to at least at the high end so it's cool I'm sorry that we lost you so let's talk more about this product I'm still drinking it so this is what like crap and Tails is everything is done by hand small production they match their own Grain on the site they distill it three times in these ancient I think there was restored Stills but they're built exactly you know to the ancient style goes through the still three times and then get stored in pits in the floor which was a fire prevention thing is you you keep your distill it below grade level installation is actually dangerous

did it they didn't have big Mega distilleries they had lots of little ones and they all made more or less the same thing you know they had traditional ways and and you would buy your stuff on the spot market like okay you're you're good you're genis maybe less God will get the good one but you know they that kept them competing to have the quality up there weren't these big monopolies yeah, it's really puts unique it doesn't smell like any other spirit it's not you know they're there is nothing else like this that's what I want to but I hope to see from Craft distilling is come up with stuff that I've never tasted before I come up with stuff that just is so different and so cool I need part of the problem with I think with Kraft insulation and I'm going to insult people who know that I actually that I like people that I actually like I'm about to insult them but not because I want you to

people want to get into friend since the whiskey business but they want to have product inside of the year your business model is good for a business model it's not good for a craft model the desire is good they just want to have product but it's still the problem is is it that's why I think these are Traditions that were built up over a long time and some just take a long time to get it right you know I mean it takes years to age Whiskey In which point your capital is tied up and it's vets admittedly that sucks but that is sort of what it takes to make like really you know what a barrel aged well aged Spirits is a lot of speed agent going on the put things in little tiny barrels and kind of speed it up a little in that can work it's just not you know the same as the does seasons in and seasoned out that the spirits going in and out of the wood as as as it can expand in the Sun

American tracks in the winter etcetera etcetera so but I think that if you go and love most of the time you know train pallets can they pick out the ones that have an age for longer is coming I mean the people in there many of them they have stuff yours is going to be out on the market and it's going to be fabulous and that's going to be really exciting it's just right now it's hard to get out early excited about it for me because I have to taste a lot of the stuff professionally like blind tasting and you know it's you're competing against a pretty well-established the bar pretty high bar so I'm not really working on creating new like a new

a new spirit or new or or even old when I'm I'm more interest moist chicken flavor pudding flavors in a different that's a difference between process skill involved obviously because sometimes I do a good job sometimes I do a bad job and every time I do distillation run doing it for 4 years now or so and it's not the same it's not the same thing I'm trying to do something different I wouldn't say it's in the same category as basically so I'm making this a different it's a different thing altogether but I mean I would like to see more of that you know I'd like to see people making new Spirits from grains that haven't been used before I'd like to see people making handcrafted Liquors from scratch like you know stuff like that you know using distilling their own base Spirit taking wine making you know nice

fresh Brandy and then flavoring that with oranges and making like an old-school orange course out and everybody would use that it's just I just don't see the need to kind of keep making gin and vodka where are the same way that everybody else is okay but that's all right but do you know before we go to break so we have to go to break in a second you mentioned before they buy a lot of their straight liquor from Archer Daniel and so are we just recently you would love its next time you're at the French call me when you know where we are we ordered from a chemical lab 200 proof ethanol we ordered a crap ton of it at check this out we only paid I think like $16 a litre for it for two hundred for 200 straight to him and hydrous alcohol this stuff is Remo has no it down to 40

oh my goodness

I promise

be the boss lip

the phone

you were listening to cooking issues on a Heritage Radio Network I am the host of cooking issues Dave Arnold calling with all of your cooking and today drink related questions to 718-497-2128 that's 718-497-2128 you still have some time to call in we have Dave wonders in the studio Dave one rich as one zillion towards both for his magazine writing and for the name is written Al Kursi Esquire cocktail books are several of them how many those two different one of them but that was the last one you know wrote In by which was before we go into what you working on in at the moment want you talk a little bit because I was kind of a landmark cocktail book

and you know it was. I kind of unique premise for cocktail books at the right time and by Biz is reportedly a biography of Jerry Thomas who wrote the first bartender's guide but since he was a bartender at you know the materials I had enough materials at the time to maybe write 30 pages of good biography and then the rest was talked about his drinks and where they came from and all the tools that that he would have used and his fellow bartenders and then I had just chapters of recipes with I gave the original recipe and then kind of talked about how I would go about recreating them and that actually

before imbibe there been a lot of fabulous cocktail books but I think I'm bi was one of the first books written acknowledging that fact and I was like okay you already have the wonderful basic cocktail books you already have a couple vintage cocktail books you've already got Dale to Graz craft of the cocktail Gary Regan's Joy of Mixology excellent excellent books Ted Hayes a vintage spirits and forgotten cocktails you've got those so this is for those people you know it's so the people who already have an overview and it was kind of Let's Get Back deep into detail into the 19th century find out what is discoverable about how American bartending evolved and became what it is and you know I was I was the right guy at the right time for that I guess because you know there's so many people in the cocktail world who the mode for a long for long time for the past 8 years would say 558 years in cocktail world of people who actually knew what the hell is going

when was the kind of was a kind of recapturing of lost knowledge and it got a hunger for history I think and put those people didn't have anyone doing any actual modern scholarship on it you know you had a couple of older books like I don't know what was that called the wild west wild west bartender's Bible or something that you just hit the right chord the one really good decision I made on that book was to address technique in detail you know instead of just giving the recipe I broke each one down talked about the techniques to executed the ingredients at some length and I just went on and on about this stuff but it it walks people through the recipe rather than just saying go figure it out yourself we've given you the tools I think that actually was helpful to to to a lot of bartenders because I go to a lot of bars and I do see it behind the bar which is very flattering and means that I can try to twist their arms into

free drinks extremely well-received book at least you know in the circles I run in I have it I've read it I like it alot but this book it was at 3 or so years ago from 7 ended 2007 about a very deeply American subject and you know that the history is really you know it's very it's very American field book right and you're coming off of that and now you're working on punch and punches a little bit different right yeah originally I had a huge chapter on punch bowl drinks in the Jerry Thomas manuscript in my manuscript is way too long and my editor said you know I we can't publish this it's way too long you got to cut something and I looked at it again I said you know none of these punch bowl drinks turn up in like old newspapers in about American drinking and it turns out they're probably put in there by Jerry's publisher just to to kind of make the length and he didn't really engage them in

and I realize that's because they were really English drinks so once I cut that book it gave that part it gave the Jerry Thomas book focused but also kind of gave me my Nextbook cuz I got to go back and deal with this stuff and this is a story that kind of the text me much about him back into England and British I guess you can call it a British invention of Mixology mixing strong drinks based on spirits and it really comes out to have been a British Innovation and invention of punch for discovery of it nobody like the martini nobody'll ever know exactly how it came to be but you can certainly figure out the conditions under which it was created mostly Sailors running out of wine and beer and needing something now so what are early 1600s maybe the very end of the 1500

you know it it was certainly a very popular in America before it was popular in Britain but the other Sailors it was it was English Sailors as far as I can tell you though it could possibly have been touch once to we won't talk about that touching the actual dutchsinse not touch meaning batter fake or real real real estate about the pop kind of fake etymology you said it was fake that punch means only did punch comes from a punch comes from the Indian word for 5 which is a no punches like in destani because punch has five ingredients to strong Spirits water Citrus sugar and spice now often has had four ingredients often it at 6 ingredients so that's some put that beside the thing put the put that to the side there's also it only kindness comes back to one guy's Theory who was a classical scholar who visited

India the 1680s you know almost like 60 80 years after punch was invented and he says this because he seemed to learn it gets picked up and becomes Orthodoxy and nobody ever really questioned it till the guy in like around 1900 working for the Oxford English Dictionary put it out an article saying you know this is maybe a little bit fishy and I've been trying to come to the same conclusion so I was very pleased to find it but it must really be fishy because they always suck the food at him out. This article because they wouldn't use his theory in the in the dictionary

the English didn't mangle sudden somehow didn't mangle this one word out of all the words that they've mangled an English word for kind of round things in general and Bulbs etcetera there's there's all kinds of stuff so when really does had has grounds to to to question that atamology it certainly shouldn't be printed as like gospel truth and moved on from it as it is so it's a tangled it's a very complicated there lots of byways and and and interesting factors that have barely been researched so and I'm sure somebody will write a book that will prove that everything I say mine is wrong for it to it we haven't really told people who don't know what the hell punch is you think it's Hawaiian Punch maybe what what punch is and kind of like you give a quick cuz of what it is

maybe to get people and idea easy originally punch that you know we think of it as like frat house punch where you dumped a bunch of stuff into a garbage can or then there's like the the food magazine punches with lots of sparkling wine and sliced fruits and they're very pretty and nice and and delightful that punch was originally as serious as a martini I mean it was liquor and very strong flavorful liquor at that water sugar Citrus juice nutmeg tea various spices I'll put up in a bowl ice cream later very easy way to make punch Amo actually my favorite way is you peel three Lemons with a swivel bladed peeler right and put the pills to try to get a little the white pits as possible put them in a bowl put in 6 oz in a 3/4 of a cup of superfine sugar muddling up together and let it sit for an hour and you'll find at the lemon peel pulls out the sugar pulls out all the oil from the

when people over that time and you get the stick lemony paste it's delightful then add 6 oz of lemon juice Stir It Up pour in a bottle of cognac or you can put in dark rum Navy rum all kinds of good stuff like that ice and about a quart of water great nutmeg on the top and you're done and it's in really it's all about the fellowship it's all about sitting around with your friends everybody drinking the same thing as sharing it talking about it talking about whatever and and making sure you don't leave anything left in the bottom of the bowl you know you can pre bash certain aspects of your of your punching make presents you can make a batch with it with the Citrus called is shroud yeah you can leave the liquor out and then and the water leave the liquor and then most of the water out and you can bottle it and they will keep for a long time

sharpen and bright but it did it if you let the solid settle out and then strain it you'll get something that's pretty mellow and tasty and I apologize you will have to purchase his book which is coming out is coming on November 2nd from a parody book I eat probably pre-order sooner than that on Amazon and I encourage you to do that we have one more question that we're going to leave with but before we were going to actually leave on the question so it's a good one it's always a good one to answer and I want to hear days answers well but you have been listening to cooking issues today brought you buy the Whole Foods at Whole Foods Market but here is the question we're going to leave the show on comes from Phil and Dave if you go to a bar and your date wants a cocktail what are the safe cocktails to order with my wife Karen all the sordid which works incredibly well Myers on the rocks with a splash of pineapple juice done

contains its own instructions for ready thanks thanks for coming in thank you so much and

don't know that supposed to be about baby and it's late

you got the head