In this episode we spend $30 at the store and combine that with an inexpensive bottle of booze to show you how far you can go for mega cheap.
In this episode we spend $30 at the store and combine that with an inexpensive bottle of booze to show you how far you can go for mega cheap.
Nick Boban (00:01):
This is the House Made podcast. We're your hosts, Nick Boban and John Vieira. We're here to cover your questions about home bartending. Let's get into it.
Nick Boban (00:22):
Hey guys. Welcome back. Episode number six?
John Vieira (00:26):
Six, I think.
Nick Boban (00:28):
Nice. So today we wanted to talk about a project that we got invited to do. Our good friend Chris manages the Albertsons bar here in town. The big one that's that's down in Eagle. For anybody that doesn't live in the area. That's a supermarket that's the size of a stadium. And it has...
John Vieira (00:51):
It's like it's own village.
Nick Boban (00:52):
It has a pretty killer bar set up.
John Vieira (00:55):
Food court, entire full bar. Um, it's wild.
Nick Boban (00:59):
He wants to do cocktail classes, virtual cocktail classes, and we sell our syrup there in Albertsons and his class costs $30. So he asked us if a guest were to pay $30... And he would essentially go shopping for them at Albertson's, buy them everything they needed to make as many cocktails as they could at home, minus the booze, what would it look like? So that's what I did. So I pretty much, I took the $30, I went straight to the store, We looked around. Right off the bat, half of it goes straight to a bottle of syrup.
John Vieira (01:38):
Nick Boban (01:39):
But you can do so much shit with it.
John Vieira (01:41):
As we'll find out. All of these recipes are cross compatible with the house made syrup. So you can add variation to the drinks that you're serving, but also because it's a super concentrate. It's 16 ounces. You're only gonna use an ounce per cocktail in some cases less. So you can get at least 16 drinks out of the bottle. So it's going to stretch pretty far and the rest of these ingredients that you're gonna be buying, citrus, things like that are relatively cheap. So staying below that $30 mark is really relatively easy. Yeah. It's not that bad.
Nick Boban (02:18):
Well, what we found out in doing this is the amount of cocktails that you're gonna make was actually limited to the amount of booze that you had, not the actual amount of syrup. Uh, but so there on the rest of it, we came across this soda water that had... It, wasn't like a LaCroix. It actually had juice added to it, but no added sugar. It was called Spindrift.
John Vieira (02:38):
Yeah, it's really cool, and it's subtle, so when I think of stuff that...
Nick Boban (02:42):
But it came through though.
John Vieira (02:43):
No, yeah, it tasted great. When I think of stuff that has like juice added, a lot of times it's like nasty, sweet. If you're going to add it to a drink, you'd be worried that it's just too sweet. Like almost like mixing actual soda in your drink. With our syrup, like say you were making a mule or something like that. You want to be careful not to add a bunch of extra sweet cause then you're going to lose that balance. So Spindrift was really cool. They had a ton of awesome flavors.
Nick Boban (03:09):
Stuff like pineapple, raspberry lime, regular lime, coconut.
John Vieira (03:15):
Was there a blood orange one or was it regular orange?
Nick Boban (03:17):
I think it was, uh, I think it was orange. I can't remember.
John Vieira (03:20):
But a bunch of really great flavors. Perfect for mixing, honestly.
Nick Boban (03:25):
So also on my shopping list, I put lemons, limes, mint, and then pasteurized egg whites, a 16 ounce bottle. Uh, just cause that was the smallest one I could find that they had at the store. So yeah. So essentially all that came up to $27.98 before tax. $29.66 after tax. It'd be more if you're in a state with CRV, just because of the cans and the tax. I don't know that that was an Idaho thing. So, but then to get right into it, I guess what I recommended everybody did first was mise en place their citrus. So peeling all the rinds off of it, cutting one of their limes into wedges. Juicing the rest of everything, that way we had stuff to work with. And then we pretty much broke it down on spirit type.
New Speaker (04:14):
Yeah. So... You could get away with doing this with essentially one bottle of your choice almost across the board. If you're a tequila drinker, almost all of these cocktails we are going to talk about what you can do with tequila, gin, vodka, whiskey, just it's so up to you. It just depends on your preference. We've talked about this before with platforms like lemon drops, whiskey sours, being able to flip flop ingredients, different citruses, different types of booze get different results, which is another fun thing about using these house made syrups is that they're just literally replacing the sugar component that's in the drink. So you can kind of go directly across. It's just, it's a wild mix and match game that you can play with this.
Nick Boban (05:02):
So let's start with vodka cause I think that is probably realistically what most people are already going to have at their house. So just out of that, out of the little list that I gave, number one on the list for cocktails would be a Moscow mule, obviously. Cause that's pretty premier. Lemon drop variation stuff with it is really awesome. Uh, also since I put egg whites on there, vodka sours, and specifically like a ginger vodka sour.
John Vieira (05:33):
Yeah. Which is, I mean, if you've never had one it's...
Nick Boban (05:37):
It's pretty dope.
John Vieira (05:38):
It's, it's actually good. Um, obviously things like whiskey are good in there. They're a little better in my opinion, because they have a little bit more body, but if you're a vodka drinker, it might be right up your alley.
Nick Boban (05:50):
But then on top of that sour, since we also have these cans of soda water that are flavored, naturally flavored, putting something on top of that sour, all of a sudden turns it into a fizz now and now you can alter the flavor even more too.
John Vieira (06:07):
Yeah, for sure. So make something with ginger and vodka and then top it with a little pineapple fizz. Yeah. You can get pretty tropical with it.
Nick Boban (06:16):
Totally. And then I put a Mojito on there too. I know they're typically made with rum, but you can still get away with the vodka. It's not gonna be as good.
John Vieira (06:26):
Same idea. You're getting lime juice and mint, right? It's kind of... It's a different delivery system for something like a mule, same flavors.
Nick Boban (06:32):
But you know, so now we're talking about $30 worth of produce out of the grocery store, one bottle of booze and that's five variations of cocktails that you have. But, I guess let's unpack it because now it's just depending on what bottles you have, right? You can just variation those five ish recipes and you can get radically different drinks.
John Vieira (06:57):
Yeah. 15, 20 different cocktails. So real quick, before we jump into that though, we've... We kind of just, with this whole process, uh, due to the specific nature of it, we've been using house made ginger syrup as this placeholder, because it's so versatile. It tastes great with every kind of spirit. It tastes really, really great for things like mules and stuff like that. So it's on this list, but keep in mind that if you have other syrups or if you're not a fan of ginger, you could grab something like the house made huckleberry syrup and you could essentially do all these same things, right? Orgeat is fantastic, as long as you're not allergic to nuts, but you know, it doesn't have to be the ginger. That's kind of what we're going to use, just for consistency throughout this list and the idea of swapping out components, just so that we don't get too overboard, but just know that you can literally grab any of these essentially and do the same thing.
Nick Boban (07:55):
Or if you've just made simple syrup at home, just replace it out. Our house made syrup with just straight, simple syrup and you're going to get just a plain result, right? It's not going to be a ginger lemon drop. You're going to get just a lemon drop.
John Vieira (08:10):
Right. And depending on how much of a ginger kick, you can actually go half and half. So if you already have simple syrup made for other stuff, you don't want to put that full ounce of ginger in it because maybe you're not super into ginger or maybe the guests that you're making it for doesn't want it, you know, fully stout. You can go halfway pretty easily with it. And, you know, that's, what's great about these ingredients is that you can build this, these cocktails and completely cater to your palate. So a little bit sweeter, a little bit less sweet, a little bit more booze, a little bit less kind of whatever you want.
Nick Boban (08:45):
Totally. So let's start with the mule. So a mule is just ounce and a half of spirit, a full ounce of ginger, half ounce of lime juice and then topped with soda water. And the cool thing about using all those Spindrift just depending on what flavors you got, you can do that too. We also tried it with just the lime and negating the actual lime juice we put in it and reserving it for another cocktail on this list, which did work.
John Vieira (09:16):
It did work. I want to also urge everybody to not use, you know, they sell that like really uber sour, just absolutely nasty juice concentrate in most grocery stores. They have lemon and lime.
Nick Boban (09:32):
So it's a pasteurized... Yeah. It's a pasteurized juice, but it's a concentrate too. So that doesn't directly translate into lime juice.
John Vieira (09:42):
If you put an ounce of that into a drink it calls for, you're absolutely done.
Nick Boban (09:47):
If you're going to use that, I think you need to actually probably expand it in water.
John Vieira (09:51):
Probably, and you need to experiment ahead of time and know what the ratio is.
Nick Boban (09:55):
That's a good episode. We should do that.
John Vieira (09:57):
We should, we should look at it. Um, but I was just thinking about it because one of my old roommates actually did that and we didn't think anything of it. We were trying to make drinks with that and it is just, it is, it is so terrible. So on the topic of extending the citrus as far as you can, especially if you, you know, maybe the grocery store only had one bag of limes left and you're making a bunch of drinks. You don't need to put that half ounce in your mule. You can use something like a lime flavored soda water, specifically, a Spindrift would be great.
Nick Boban (10:28):
Yeah. Well, I've tried it with LaCroix and LaCroix is too essency. It doesn't really come across.
New Speaker (10:34):
You don't really get the lime flavor, so that is what's cool about the Spindrift is you actually do get some of that in there and you can stretch that citrus even further.
Nick Boban (10:43):
Totally. But now, so that's the same recipe for a London mule, a Kentucky mule, a Caribbean mule, a Mexican mule, all you're doing is just going to swap out the spirit. You're going to get a totally different flavor out of your mule itself, but everything else is the same.
John Vieira (11:02):
Yeah. And that is actually something interesting to note if you guys go out to bars or restaurants ever and, you know, instead of just being like, "Yeah, I'll get a mule. Cause I want a mule", but if you're a whiskey drinker, they're absolutely fantastic with something like bourbon in there. The place that you go to will probably know what you're talking about if you ask for a Kentucky mule or even just say like a bourbon mule. It's such a simple concept that they should be able to do that and if you haven't tried it, I highly, highly recommend it. Bourbon and ginger just tastes incredible together.
Nick Boban (11:38):
Okay. And so let's also talk a bit of lemon drop because that's the same basic ratio as sours as well. So we're talking about two ounces worth of booze, then one ounce worth of sour, so just the juice and then one ounce worth of sweet. So in our case, the house made ginger syrup.
John Vieira (11:55):
Yeah. And you typically want those sour and sweet ingredients to match each other. You want them to be relatively equal parts unless you are, you know, unless you try something you're like, "I kind of just want to be a little bit more sweet." You can of course do that, but it also depends on your citrus. So sometimes when you get limes or lemons, they can be a little bit more or less tart tart, so you kind of, you can play with it a little bit, but... So lemon drops are crazy popular. It's a really, really good drink. And if you didn't tell somebody what it was, they probably wouldn't ask too many questions. They'd just be like, "Wow, this is delicious." They wouldn't be like, "What kind of spirit is this?" Blah, blah, blah. They'd just be like, "Wow, I can't believe this is alcohol." They're really popular. Now what's cool about making something like a ginger lemon drop is you are essentially going halfway between a mule and a lemon drop, which are two really, really good popular tasty drinks. So you kind of just, at that point made this awesome 50, 50 split between them. And I can almost guarantee unless somebody does not like the flavor of ginger, they're going to be all about it.
Nick Boban (13:04):
Which, a lot of people think they don't like the flavor of ginger, but I... With doing this, I've run across a lot of people that actually enjoyed this, cause it's kind of like a candied ginger.
John Vieira (13:14):
It is. So yeah, when people think of ginger a lot of times, yeah. They don't think about the sweet component being in like a ginger beer or a syrup. They think of like just straight ginger or maybe even like pickled ginger or something because I don't like pickled ginger.
New Speaker (13:30):
Dude. Okay. Well, I didn't think I liked pickled ginger either, but like I tried it and then I, yeah, I did. I feel like that's where a lot of people are.
John Vieira (13:38):
I don't hate it. I'm not gonna like throw it up. It's just not... Like if somebody puts it in front of me, I'm like, eh, I don't know if I really want it. But yeah, so that's the thing is you may think that you don't really like ginger, but you should give it a shot because this might change your opinion. Since it's made with actual juiced ginger root, you get a lot of that spiciness to it too so... Which, for me, makes it. That's kind of what makes the whole flavor profile. So, um, yeah. Give it a shot.
Nick Boban (14:04):
And so with this particular cocktail, we're talking about two ounces of vodka, one ounce of house made ginger syrup and one ounce of lemon juice. But if for some reason you had a bottle of like Triple Sec or Cointreau laying around... That. It puts another dimension into that cocktail and then it goes from like, "Oh, this is fucking good" to like, just punch your face off.
John Vieira (14:26):
100%. If you guys are listening to this right now, do yourself a favor and jump over and watch the videos that we did about, specifically, these $30 cocktails, but we went through and did instructional... I think we did. We did instructional videos though. And, um, we don't have the outtake footage that was at the end of it, but when we did the full ginger lemon drop with the Cointreau in there, it was sensational. Like we all, and we're not vodka drinkers. So like, it absolutely blew my brains out. but yeah, go watch those videos. It'll kind of give you the rundown on all this stuff.
Nick Boban (15:05):
Okay. So then taking that ginger lemon drop that we just made, all we have to do at this point, is that an extra ounce of egg white to it. Shake it, strain it back on ice and now it's a sour. So, and all you did, you just, you changed the flavor profile, adding the egg to it is a weird concept for a lot of people, but it doesn't actually change the flavor dramatically. It's more of a texture and a mouth feel and it becomes creamier and smoother. Almost like an orange Julius, if anybody remembers what those are.
John Vieira (15:41):
Yeah, sours... The texture of sours remind me of Christmas time when everything has like that, like sexy kind of whip or froth to it. You go get like a coffee drink.
Nick Boban (15:50):
It's like a Meringue almost.
John Vieira (15:52):
And even if you're like somebody that's like, "You know what? I drink black coffee all year long." Well guess what every now and then when it's Christmas time, you got to get something with all this sexy fluff to it and it's, and it's good.
Nick Boban (16:02):
like a breve foam or something.
John Vieira (16:04):
And so that's essentially what a sour style drink is going to do for you with the egg white. You can, of course, make it without egg white. It's just not the same though. It's a little bit sharper when you have the egg white, it kind of turns down the volume on some of that stuff.
Nick Boban (16:19):
Flatter too, I feel like.
John Vieira (16:19):
It is. Yeah, no, it's it kind of just reins everything in. It's really, it acts like a glue. It kind of just, it packages all of those flavors up pretty nicely.
Nick Boban (16:29):
Totally. And then just stepping off of that sour, if you were to add soda water to it, same everything. And just start adding and start topping it off with soda. Now you're going to get into a fizz, right?
John Vieira (16:42):
Something like a gin fizz is probably the most famous example, but once again, you can do it with any spirit.
Nick Boban (16:48):
Yep. And, a good note, is that same thing minus the egg is now what they call a Collins. Yep. So same basic recipe, two spirit, one citrus, one sugar, and then soda water is a Collins. No soda, water and egg is a sour. And then the two together are a fizz. Which is hilarious. And I don't think a lot of people realize that that's how similar all of these cocktails are.
John Vieira (17:17):
Yeah. I mean, well, I didn't realize that for a long time either. And the thing is you start, you start writing down recipes. You know, maybe you just look something up online and people always put the name brand in there, right? Brand representation, which is huge. And that's fine, but that makes every recipe look like it's that much more different, when in reality, if you break it down and you're just like, Oh, so whatever brand, I don't give a shit. This is vodka, whatever brand orange liquor, lemon juice, you know what I mean? Like it's, it's so simple. And um, once you guys make enough of these at home, write enough of these recipes down and watch enough, these videos, you're going to start to be in the exact same mode where...
Nick Boban (17:57):
There's only like six drinks in the world.
New Speaker (17:59):
Your brain doesn't go toward, how do I make this? It's going to turn into, what else can I make? What can I do differently? How can I cater this drink a little bit better toward a guest? That's like, Oh, you know, I'm not a big fan of this. You'd be like, Hey, how about we do this instead?
Nick Boban (18:15):
Yeah. I'll take that out. I'll take the vodka out and put the gin in and it'll be, blow your mind.
John Vieira (18:20):
Yeah. And it's not meant to be mysterious information. It's just not something that a lot of people have experience with. So inadvertently...
Nick Boban (18:28):
Well you've talked to some bartenders that are like, "Oh, I can't give you my recipe." Those are douchers.
John Vieira (18:35):
Those guys are douchers, cause like, first of all...
Nick Boban (18:38):
"I went to school for this."
John Vieira (18:39):
If you think somebody, just by having the recipe is going to, that's like Gordon Ramsey giving me his recipe for something. And me being like, "all right, this mother fucker is out of business now." Like no way. It's not going to happen. There's so much that goes into that. But yeah, no. So if anyone ever refuses to give you a recipe, they're a douche.
Nick Boban (18:56):
Yeah. They're a straight douche. Uh, okay. And then the last one that I had on the list was a Mojito style. So it's essentially taking your 2:1:1 but because we want it lighter, dial it back a little bit. So doing an ounce and a half spirit, half ounce of juice, a half ounce of sweet with a bunch of muddled mint in it, and then topping that off with soda water. And now you, yes?
John Vieira (19:23):
I just thought of this and it's not something that's revolutionary, but I think it's really practical for people at home. So far of the cocktails that we've mentioned, this Mojito is a really great platform because it's kind of a built cocktail, which a mule is as well. Yeah. Yeah. But I was just thinking you could get away with doing large batches of a Mojito. If you measured everything out beside the soda water ahead of time, your guests could go over, grab whatever glass.
Nick Boban (19:52):
Ladle it in half full, sexy, muddled, mint and stuff in there. And it'll probably just get more minty the longer it sits too.
John Vieira (19:58):
It'll taste fantastic. And so you can throw that in your glass and then you can literally just have a bottle of club soda or cans of Spindrift or something.
Nick Boban (20:08):
Yeah. I'm a medley of flavors. Cause they got like grapefruit. Raspberry lime would be dope. We did one with pineapple, I think pineapple was what we did in that video. And it was... It was amazing.
John Vieira (20:17):
So that, that is a really cool option. Cause I mean, think about it, a barbecue middle of summer that allows you as the host to not have to make as much stuff. Somebody's like, yeah. I want to drink. You're like, well, there's the pitcher right there. Have at
Nick Boban (20:31):
It. Choose your flavor. Yeah.
John Vieira (20:34):
Super cool. And then if you do have people that... Say it's a split kind of party and some people want vodka or rum or something like that and then the other side wants whiskey. Well guess what, all this stuff still tastes really good. You could leave out the mint if you wanted to, or you could leave it in, you could put the ginger syrup in the whiskey one and you could essentially have, you could have like a whiskey mule batched and do the same thing. Yep. So, um, lot of options for you guys think about that. It just, it's going to just make your life a little easier if you don't have to bartend so much. Although if that's what you're looking to do, if you really enjoy it, then by all means.
Nick Boban (21:10):
But most people don't. It's fun to make like the first few. And then you're like, all right, I'm fucking over this.
John Vieira (21:16):
Well, once you get a little bit drunk, it's like a lot harder.
Nick Boban (21:19):
Oh yeah. Well then it turns into more of like actually taking your time and making a good drink and to like [inaudible] in the cup and there you go. Yeah. So, okay. So those were the six, I think we had six. Five or six or something like that anyways, but same thing. So backing up to those, like the lemon drop situation, it tastes even better in our opinion with gin and it becomes, what's known as a box car when you put whiskey in it. And then if you use that same box car recipe, so 2:1:1 and you add an egg to it. Now you have a whiskey sour.
John Vieira (21:55):
Yep. Everything has a name. You probably won't remember them. Feel free to write them down. I don't remember. Half of them. The point is the name doesn't matter. The recipe is all the same. Yeah. It's the exact same.
Nick Boban (22:06):
Who cares? That's the way the bar world works. Like if you make it up and let's say like your whiskey sour, you have, Oh, We're a great example. I did a rye whiskey sour with a little bit of averna. I just, Oh, that's how I like it. You know what? Now it's called a Freemason sour. Fuck you. It's a brand new drink, but no, it's the same recipe. Just a little bit different ratios.
John Vieira (22:26):
But it is a good drink and it is different. And that's the point, right? I mean, it's like.
Nick Boban (22:31):
Well that would be great. Like when you come up with your cocktail for your party, give it its own name and now all your friends think you're God.
John Vieira (22:39):
Throw it on a chalkboard. You'll you'll blow their minds. Yeah. Um, yeah, no, it's just, it's so easy to impress drunken guests. It really is. That's part of the fun of like, that's the only reason you host a barbecue, right? Like otherwise it's way easier just to go to somebody else's barbecue.
Nick Boban (22:58):
Exactly. Oh, I love it. Okay. So I think that pretty much unpacks the whole thing.
John Vieira (23:05):
Yeah. So re recap, right? We did this with a specific purpose. Kind of teaming up with Chris at the Talon bar in Albertsons. $30 straight in and out of the store. Everything that you need besides your bottle of booze or multiple bottles, depending on what you're doing. A ton of different drink variations, following a very, very similar platform. How you can change them up with all of the ingredients that you already have from your shopping cart. Um, and all of the different variations that you can get with the different booze options on top of that. So say you already have a home bar. Say you've got a gin and a vodka and a whiskey. Even with just those right there, and then you throw it tequila in there. Your options just become...
Nick Boban (23:54):
We didn't even talk about margaritas. It's the same thing. Same recipes.
John Vieira (23:59):
Yeah, exactly. So what about a ginger mint margarita? Now it's like halfway between a ginger mint Poloma and a regular margarita. Well guess what? I bet it's good.
Nick Boban (24:06):
Oh yeah, no, it's great. And actually like a ginger mint Poloma would be easy if you used a grapefruit Spindrift in there.
John Vieira (24:12):
Grapefruit Spindrift and house made ginger syrup. Yeah, totally. And that's another one that you could very easily throw in like a big pitcher.
Nick Boban (24:19):
Oh yep. Just top with soda as you need it.
John Vieira (24:23):
So anyway, that's kind of the recap, like the, the point of all this is that none of this needs to be that confusing or hard or expensive. This one bottle of ginger syrup, in our case, or any house made syrup is going to make 16 cocktails. At least 16 coctails and then if you get frisky and you decide to buy another one, so we make a tonic as well. If you have some people coming over that love gin and tonics or vodka tonics, things like that, that's going to stretch it even further. You can still use those Spindrift sodas, which would taste awesome.
Nick Boban (25:01):
Yeah. Buy an 8 pack, because I think an 8 pack was the same price as the four singles that I pulled out. Oh yeah. Probably. Yeah. It was like four bucks for an eight pack or a dollar a piece.
John Vieira (25:11):
The other cool thing that I didn't really think about is this is, if you're going to the store, you're buying stuff and that's it, but most of the time when I throw a barbecue, I have people texting me all day long saying, "what should I bring?" Hey, bring chips and salsa and an eight pack of Spindrift. Things like that, because then you just doubled or tripled the amount of stuff that you can make for your party, with just stuff that people are bringing. So instead of being like, Oh, I don't know. I don't know what you should bring. Bring a bottle of booze. Bring a bottle of syrup. Bring a bunch of lemons, you know? And so just keep this stuff in mind as you guys are planning...
Nick Boban (25:45):
Barbecues and stuff.
John Vieira (25:46):
Yeah. Barbecues this time of year, for sure. It's starting to get nice, but like even just a game night, so you're going to be, you don't have to be outside. You can do this exact same shit and leave the pitcher of drinks on your counter. That way you don't have to leave the game and everyone has to wait on you to make drinks. You can just bring the pitcher over and be like, "All right, who's ready?"
Nick Boban (26:03):
That's it. Um, okay. So with all that said, housemadesyrup.com This whole thing is blog posted and digested into all spirit types, shopping lists, mise en place, everything. And then we also have, on the same website, link over to YouTube with everything, all the tutorial videos on there as well for absolutely everything. If you really want to take one of those virtual cocktail classes, they're already done by the time this is going to be live, BUT Chris was saying that he's doing every three months or so like once a quarter ish.
John Vieira (26:42):
Yeah. How does, how does that program work real quick? I don't know if we touched on that.
Nick Boban (26:47):
At this point in time, I really don't have any idea.
John Vieira (26:49):
Okay. So you give him $30, he buys you stuff at Albertson's and then you follow along at home...
Nick Boban (26:55):
At home, virtual.
John Vieira (26:56):
Virtually because Corona virus. Gotcha. Yeah. I mean that's all right. That's cool.
Nick Boban (27:02):
So that's how it is. And I don't know. Maybe people want to do that with us. Maybe we'll just do our own, like, if you want, you just have to comment.
John Vieira (27:09):
I'm super down for that because um, I like to drink, so here we are.
Nick Boban (27:17):
We could do our own virtual class. I think it'd be...
John Vieira (27:20):
Yeah. So we've talked about doing classes at the bar and there's a lot of interest and I think we should do it, but I need to find a way to reel everyone in and find out like, okay, who is actually interested, who are these people? Let's get their names down, all that kind of stuff that goes into it. So I haven't done that yet.
Nick Boban (27:40):
All right. We'll blast it out. We're rambling now.
John Vieira (27:42):
Yeah. We'll figure it out.
Nick Boban (27:43):
Thanks for listening guys. Check us next week when we are going to tackle some other bar problem.
John Vieira (27:50):
Next, we're actually tasting vodka.
Nick Boban (27:52):
Ooh. Taste tasting vodka, stay tuned. Cheers.
John Vieira (27:55):