The Drinking Violet with ms. franky marshall (S3 E1)

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Jonathan Pogash is the cocktail guru, a mixologist and hospitality expert. You know, big words, dude. I'm a cocktail guru. Cheers. Jeffrey's his dad, a wine and spirits author, historian and consultant.

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I do my homework with decades of experience. They're always looking for the next big thing. Join this father and son duo for a few laughs as they explore the hottest trends in hospitality with the service industry's leading trailblazers and tastemakers. Welcome to the Cocktail Guru podcast. We're back for another episode of the Cocktail Guru Podcast.

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Yes, we are. Is that like a radio? Like an old time radio DJ, Hirschel? No, that doesn't. We're here for another episode of the Cocktail Guru podcast.

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I don't know about that. I don't know about that. We're still in season three. I believe that is silly because he's got a little drink in his hand. Yeah, well, it's silly season.

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Isn't it always silly season? Yeah. The holidays coming up silly. But also in honor of our guest, I have something special in my hand. I have a glass.

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That was our guest. Our guest is just exclaiming in pleasure over there.

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If you smelled it, she'd be even more.

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I know. Yeah. You don't have to tell me. I think I know what it is. The color is gorgeous.

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The nose is just unbelievable.

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Cognac. Tre. It's a very old and rare cognac. Should I tell you specifically what it is? Sure.

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Well, up to you. It's a brand I used to represent for many.

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Richard Hennessy Cognac, which is at the time I'm not sure it still is, was the oldest cognac that was released by the Hennessy firm. They may have something older now, I don't know. But it's a luscious, gorgeous, very rich, complex cognac in honor of our guest, who is very much a cognac person. She is a BnIC cognac educator. She's a modern bartender.

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But mostly, and I can relate to this, and I agree, she's an unrepentant hedonist. An unrepentant hedonist. And so am I. So I can relate to that. She got her start as a waitress in New York City, where I think she grew up, and she started that when she was in high scHool.

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And eventually I'm skipping here in 2008, she found her way to the famous Clover Club cocktail lounge at the very beginning of the craft cocktail movement. Or we can say at the dawn of the Craft cocktail movement. She is really a very talented, spirited person. She plays piano, she loves music, she loves to travel, she loves to eat and drink. And she loves ginger tea with spice.

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Oh, my gosh. Here's something she doesn't like. I know what she doesn't like. Her pet peeve is not having a wine or cocktail list to peruse in a bar or restaurant. And her name is Marshall.

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Franky. Franky Marshall. Wow, what an intro. What an. It's.

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I'm so happy to be here finally. I've been looking forward to this for a long time, so thank you both for having me. I'm really excited to be here. We've been looking forward to it as well, Franky. We always ask our guests a simple yet complex question when they come on.

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What is your Desert island cocktail? Oh, gosh. Desert island cocktail. You know what, it's probably going to be a martini. I love a really cold, wet gin martini with a twist and an olive, please.

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But don't put the olive in just on the side. Thank you. Thank you. You're speaking my language. Yes.

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Very precise and particular tastes. Are you surprised? I am absolutely 100% not surprised.

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Franky, you're in New York City right now. I can tell by the siren in the background. Yeah, sorry, all the windows are closed. That's life. What can I tell you?

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That's what happens.

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I put the do not Disturb sign in my windows. All the neighbors can see, but they don't care. Nobody cares. This adds ambiance to the podcast. It does, right?

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Don't they see the red light flashing outside your door? Now recording. This is not a red light district, please. And this is a family show. Only you.

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I thought. Frankly, Franky, only you crossed that line. But that's what we love about you. Because you're definitely a line.

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A hedonist. A hedonist, I guess you could say. But Franky and I go pretty far back. Right? Well, I mean, do we need to talk about years and things like that?

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Because you look exactly Jonathan Pogas, you have not. Franky does not age one bit. No, she doesn't. Even though she's still very young. I met Franky a long time ago as well.

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I think with you, Jonathan, probably at a USBG meeting in New York. I'm sure that sounds about right. We definitely met through the Jonathan, I call Jonathan & Jeffrey. Can I still call you JPO? JPO.

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So I met JPO way back when he was president of the USBG. And I have to say, I'm not just saying this because we're all here, but he always made an impression on me because he was always trying to keep everyone together. I remember we went on a couple of excursions and he, you know, I want the group to be. It was. That was always really important to know.

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It was kind of the unity of the group, and I always remember that. And those early days, though, of the USBG were very formative for me and just really important because I met a lot of great people and it was just a different time, a different era. Thanks again for that. It was really the beginning of this craft cocktail movement, as we say, as we talk about it, is the dawn of the craft movement. Cocktail movement.

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I think everyone was unified in those. I was so surprised and enthralled and enchanted with the fact that everyone seemed to stick together, even though they were all doing different things, working at different places. But there was a unified sense that you were all together to bring cocktail lore and cocktail, the craft of the cocktail to the world. Yeah. And also, I think because everything was so new at that time, we were just discovering so many things, whether it was different recipes or techniques.

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I'm really going to make it sound like we're old now, but things weren't as they are now. It wasn't just you went on Insta and suddenly you could find connect with all these people just like that. Right. It took a little longer and not all this information was out there yet. Right, right.

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Yeah. So we were all learning from each other at the same tIme, and it was all very much like, wow, look at this. Well, we can go to this event and it's going to be sponsored and the brand is going to take us out for lunch. It was like, wow. Yeah, you're absolutely right.

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And we are dating ourselves a little bit because that was nearly 20 years ago, which is. Stop. Not.

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What are you saying? Well, first of all, no one else is dating me, so someone's going to. Oh, the jokes. Jokes are free. I know I had to get one in there before you did, but now.

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It wasn't quite 20 years ago. It really wasn't. It wasn't quite. Not for me, but for you and your old self. Yes.

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Well, to make you all feel younger, I've been in this business for 50 years. How was that even possible? How is that even possible? Oh, my God. But speaking of getting into the industry, Franky, you grew up in the.

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Yes, yes, but moved around. Quite a. But, yes, moved around because of. Know, movement. People move, you know, parents jobs, that kind of.

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So. But, yeah, definitely mostly in the city. I did my year abroad in France. Oh, you might be getting to that but yes. So lived a little here and there.

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Where in France did you study? That's my old living ground. Yeah. Really? Well, yes, because I used to represent.

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For 18 years, I represented all the wine producers in the region of Alzheimer. The capital of Alzheimer's. Yes. He was like one of the OG brand ambassadors. You work with the BnIC?

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I was employed directly by the Civa Antofessional Giovan del Zas. Okay. All the growers, shippers and cooperatives. Yeah. Nobody knew Alsatian wines.

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You were called Mr. Alzheimer's, and my mom was Mrs. Alzheimer, my dad. Wow. I had no idea.

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Yeah, that area is really fascinating. It's right on the German border, and the culture is quite different than you say, obviously, than the south or than Paris. So just one little correction, though. I don't work for the BNIC. No, you work with.

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Yes, I'm a yes. So just to make alongside of conjunction with. Because you are the certified. Exactly. Exactly.

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Certified by that. And just for anyone who doesn't know, Bureau National Interprofessional de Cognac. So they're basically kind of a body that represents. Promotes the Cognac region and. Yes, exactly.

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And, Franky, so you started working in hospitality while you were still in high school. Is that. I did, yep. Started, you know, doing that wager thing and that kind of thing and scratched and clawed my way up from there. What was your first bar job?

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The first bar job, what was it? Working in kind of a neighborhood bar, actually, no, that's not right. I was working in kind of B and C list nightclubs, places that one should not speak of.

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Like the tunnel. Did you work at the. Not quite. No, I didn't work at the tunnel. Literally places that didn't exist for very long because they were loosh establishments.

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You'd come in. I remember going into work one night, and there was just a sign on the door saying closed. You know what I mean? It was that kind of thing where you never knew what would happen when you showed up, if you'd had ice or. I worked at a place that was run by Teamsters.

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I still don't really know what Teamsters are. They're kind of a strong union. So, yeah, it was always these places where you just didn't really ask a lot of questions. But, yeah, that's kind of how I started working. And then literally from there, just kind of got tired of that kind of life.

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Although I was definitely making a lot more money then. It was just a different kind of money. It was just that kind of throw the bills up in the air because. It was just, it was that kind of establishment. Yeah, it was a little bit like.

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I know. It's same with me. Going home with wads of cash.

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Not. Paying enough taxes, probably for what you were making. Speak for yourself, JP. Is anyone there who's there from the IRS? Hopefully nobody.

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But it was just, again, different times. Things have just changed so much. I'm sure there are people still making money like that. Vegas, maybe. Vegas, yeah.

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Well, I want to talk about how Miss Franky is. I think you would call a style icon, and we're going to talk about that in one quick sec. We'll be right back. Hey, everyone. Jonathan here.

00:13:51
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00:14:36
And now we're back. Ms. Franky the style icon. Yeah. I mean, you've always been, ever since I first met you, you've always been very fashionable, a fashionista, and stylish, and kind of setting yourself apart from the crowd, which I love, because it's so you, and it's kind of morphed into, I think, because you do a lot of hosting and speaking engagements, and you're always looking like you're just dressed to the nines and fabulous.

00:15:06
Well, first of all, thank you. I appreciate that. It's only in the last couple of years that people have started talking about it, or me in that context. But, yeah, I think I've always been, because I do care about the way that I look. And that might sound very, I don't know, an obvious thing to say, but I do.

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I make an effort and I try to look, and I just have a lot of clothes, to be honest with you, I've got a lot of stuff, a lot of jewelry and a lot of shoes. So I wear them. I try to anyway. So, yeah, it's important to me. And just to represent myself in a certain way.

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But I'll be honest, even when I'm not around industry people, when I'm alone and I still like to look good. Yeah. And you are one of the few fashion plates of our industry. Oh, my goodness. A fashion plate.

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Fashion plate. A fashion plate. What does that mean? Means someone who looks like they've just walked out of a fashion magazine. Someone who's very up on fashion.

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Well, I present herself fashionably, beautifully. Wow. Well, I thank you. I wish I dressed up a little bit more. It's.

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Sometimes I'm on the run. I'm swearing a little, but, oh, my. Gosh, Franky looks great. Everyone needs to have video and be watching the video, because Franky is showing us her outfit. She looks amazing.

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You look amazing. A peasant outfit of something like a Hungarian or Czech peasant dress. Yes. I'm channeling Middle Europa. Yes.

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But via Brooklyn. It's beautiful.

00:16:52
Moving on to spirits. So you are, as you were saying, a cognac educator. You also have assisted or have been a huge part of bringing a little known product into the forefront of the mixology scene. And that is Pinot de Chaunt. Pinot de Chaunte, yes.

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And so how did you get down the avenue of Cognac and Pinot de Charent? Well, I'll try to make it fast. I won a competition. I used to compete a lot in cocktail comps, so I won a cognac competition. There's a lot of alliteration coming.

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It was for the caps. So three tales of the cocktail. I was a cocktail apprentice, so it was a cap cognac competition. So I won in 2000 something, and my prize was a trip to Cognac. And I got to meet the people from the BNIC, got on their radar, and I meet some know, that was part of the trip, visiting houses, that kind of thing.

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And then I came back, and I was invited to apply to become a cognac educator. And that's how that happened, because they knew me. So someone from the agency invited me to apply, and that same person, I always give him a shout out. His name was Bertram Blanchet, because he was the one who invited me. And then he started to work with Pinot as well, and he said, do you want to come and work with me again?

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And I said, sure, absolutely. So it was really that kind of serendipitous thing again, came from bartending, came from competing, and led me to this road. And for those who don't know, can you give us a quick little rundown of the difference between cognac and Pinot. Well, of course. Well, there's a big difference in that.

00:18:43
Cognac, of course, is a brandy from. Is a brandy, right. Pinot de chialt is. It falls into the Mistell category, fortified wine. So it is three parts grape must or grape juice, and one part cognac.

00:19:00
Technically, it's cognac Oda V, because the minimum age of the cognac that goes into Pinot is one year. Of course, the minimum age to be called cognac has to be two years. So that's a difference. We have cognac, which is separate entity, a separate spirit, and then cognac is in the Pinot de charant, which, again, falls into the fortified wine category. They both have to come from the same region of the Chahon Chauhan merry team.

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Pinot's got a separate set of rules, and cognac has a separate set of rules. But that's what they are. They're two completely different things. But again, intertwined. That's the short version.

00:19:35
And both beautiful beverages. Absolutely. And I have to say that I do feel privileged that I don't work for a brand, but I absolutely get to represent the categories. So I get to work with all brands and all producers and very proud because they're both liquids that I believe in. And whenever I do trainings or introduce people to either of them, people are really excited about them, especially with Pinot, because Pinot is newer to people and they really don't know.

00:20:09
A lot of people really didn't know what it was before I introduced them to it, before we did, all of us. Well, me and a couple other Hulk Harden, who was my partner in Pinot for some time. So, yeah, it is exciting to work with, as you must know, Jeffrey Pogash. Should I call you Daddy Po? I'm not sure what I should call you.

00:20:33
Call me anything. Call me late for dinner.

00:20:39
Papa Pogash. Papa Pogash. That's just fine, thank you. Okay. But you know what I'm saying.

00:20:46
So my point was, it's just when you work with categories or brands that you really love, it makes such a big difference. And I'm to the point now where I can't work with anything that I don't 100% believe iN. Why should anybody at this point, right? Absolutely. Yes.

00:21:03
I vowed I'd never work for another person in my life that I didn't love. Why I'm working with Jonathan and nobody else, just Jonathan. That's very sweet. Yeah. Well, you're still.

00:21:21
I'm not quite at that point yet. No, you're not. You're too young.

00:21:28
I'm of retirement age. Are you? But still going. You know, Franky, I went on one of those BnIc trips as well, and I don't know if we were on the same trip. Maybe we were, maybe we weren't.

00:21:41
I don't think so. No, we weren't. I would remember. Yeah, that was great. I think we went to, I don't know, four or five cognac houses.

00:21:49
And I remember the insanely luxurious dinner at the Hennessy House or the patio. Oh, my.

00:22:04
I mean, I've had some incredible experiences over there. Definitely went on that one. And there's just so many brands. And I actually went by myself. When I say by myself, I financed my own trip last October and visited some houses that I wouldn't normally have gotten to visit and some smaller, smaller ones with great producers.

00:22:25
And, yeah, it's always that same spirit of welcoming and really wanting to show you around it. And they've gotten a lot better at transparency, which I really appreciate. Now, there's a time when you couldn't talk about certain things, and now there's just a lot more.

00:22:45
There's a lot more care, as I said, a lot more transparency and a lot more just kind of outreach to the trade and community. And it's changed. It's evolved quite a bit. And I like the direction it's going. A lot more diversity as well.

00:23:01
Yes. I love the spirit. I mean, I love Cognac, the region and the spirit. And I was fortunate enough to lead to be one of the group leaders on a number of discus trips to the Council of the United States. Yes.

00:23:20
How about due for another trip as well? I think we're all due for know if you know of a trip we'd be happy to accompany. Yes. Note to all the Cognac producers, if. You'Re listening out there, I volunteer as group leader.

00:23:37
All right, Franky, one thing that I love is that I get to see you when you're doing all of these sort of appearances and hosting of award ceremonies. Isn't that right? So, yeah, I've been doing a lot more of that lately. I think one of the first ones I did was I hosted the red carpet at tails. I think that was in 2019 ish.

00:23:59
And then, yeah, since then I co hosted Speed Rack. I did the Angastora. They had their 10th anniversary competition in Trinidad, which was a lot of fun. And yeah, recently I've done the hosted Tales again, the COVID Awards in 21. Like the online thing, right?

00:24:22
Yeah, the online. Yeah, it was in New Orleans. There was a few people there, but it was definitely the lockdown version. And then. Yeah, 50 Best.

00:24:31
The world's 50 best. North America's 50 Best. Yes. I've done that twice as well. So that was big production.

00:24:40
Right? A lot of fun. Yeah, a lot of fun. But a little bit of pressure there because I don't know if you've seen it, but it's different to other awards in that it's one person, in that case, me, myself, counting down all 50, plus some special awards. So there's no other people coming up to present, like, with tails or something like that.

00:25:04
That's a big one. And so did that just happen, or is that coming up? I forget. That happened in May. Oh, in May, right?

00:25:15
Yeah. May of 2023. In 2022 was in June. So this May, it was in San Miguel de Yende in Mexico last year. The first one was in New York in June.

00:25:26
So, yeah, it's been exciting. Not sure what's going to happen for 2024, but either way, it was a good run. You are definitely a world traveler, Franky.

00:25:42
Yeah.

00:25:45
Why do you like traveling so much? What is your favorite part? Is it kind of like alternate realities?

00:25:54
I have to say, my mother put the bug of travel in me. Well, shouldn't put it that way. My mother introduced me to travel by taking me on a trip for the first time when I was about ten years old. I went to Europe for the first time. But I've had a passport forever because going back and forth to other places, but it was then I just fell in love with Europe and just always wanted to be there.

00:26:16
And, yeah, I just love traveling. I just love honestly discovering different cultures and being in a place where I can't really speak the language, although that can be problematic sometimes. But, yeah, it's exciting. Of course it's exciting, but it's the food and it's just seeing all there is to. Yeah, just getting away.

00:26:41
I mean, I love New York, but sometimes it's just great to get away from Brooklyn and the sirens and the kind of madness of it, and it's to go to another type of madness that you're not as familiar with. I know that one of the places you visited was Osaka, Japan.

00:27:02
Yes, I have been to Osaka at the bar Hemingway.

00:27:11
Wait, did I go to Bar Hemingway? I didn't know there was a bar. Are you saying that you went, but. Yes, I think you did.

00:27:20
Is that the one? That's. I think. Is that the Spanish theme one? It's called.

00:27:29
How did you know that? I do. My.

00:27:35
Is a very private know in the background. But dad has pride into Franky's personal. No, not her personal life. Franky keeps her personal life and her professional life very separate.

00:27:54
There's a really simple reason for that. But yeah, no, I actually do put up a lot of my trip photos on Facebook, so I don't know who's still using Facebook these days. But yeah. So that's definitely up there. But yeah, just back to that bar, though.

00:28:09
That was an incredible experience because I stumbled upon it looking for another place and had such a great. I got there right at around four in the afternoon and, yeah, had a sherry, had a Panconta late. And the gentleman that owns the know, he'd been to Jerez a bunch of times, and it was just this Spanish bar in the middle of Osaka. So, yeah, that was a great place. But I forgot it was called Bar Hemingway.

00:28:32
But yes, you're right. Kind of an unusual name for a sherry and. I. Right, yeah, exactly. But yeah, Osaka was wonderful.

00:28:43
And I went to Kyoto as well on that trip. And Tokyo, I did the greatest hits. And that Japan trip, it was a little know being that particular because of the language and because. Far traveling there is so far and the time difference, it's like it takes you two days on either end just to. Sure, for sure.

00:29:05
And I'd love to go back because there's so much more to see. I'd love to go to the Kyushu Islands. I'd love to go to Hokaido and Japan. It has a lot. Definitely a lot to offer, like many countries.

00:29:17
Where would you like to go that you haven't been? Know, that's a great question. I always used to say I want to go to one of the stands, but I don't think the stands are a good place to visit. Right. Any of the stand.

00:29:29
I actually just saw wonderage the other day and he just got back from Kurgistan, so maybe that one. But I haven't been to China and I haven't been to Kong and except for a layover, so I'd actually maybe like to go there. And I'm part. Like my maternal grandfather was actually from Hong Kong, so I'd like to see part of that, plus visit all the bars. There's so many great bars in that part of Asia and haven't been to anywhere.

00:30:12
I'll go. Let's go.

00:30:16
Ready to travel? I know. I do like planning trips. I know. Well, we've been to what?

00:30:23
Together? Where have we been? Boston. Una. Boston.

00:30:27
And that's not very exciting. Well, hey, you planned it, so don't. Yes, we did do a trip to Boston. I don't know. What, did we go overseas together?

00:30:37
No, I don't think we have. No, we haven't. But there's time. There's still time. There is?

00:30:42
Yeah, there's time. Yes. We need.

00:30:51
Dad really wants.

00:30:58
I would actually love to go. That's another place I haven't been. I've been to Spain a few times, but never to. Jesus. Oh, you haven't been to Jere.

00:31:04
No. I can't believe.

00:31:09
It's a travesty is what it is. It really.

00:31:16
But I haven't been to. So. Yes, I've been to Malaga also. I took a Spanish course there three years ago. Yeah, that was a fun place.

00:31:27
Lovely. Yeah. Well, Franky, what's next? What's cooking for you? Well, speaking of travel, I'm going to Chile next month, just on a vacation.

00:31:40
Well, if you've been. I'm taking all tips, so if anyone has any, let me know. Dad has been to Chile many times, so. Yeah, please offline. Let's talk about it, because I do need Some info.

00:31:51
And then, yeah, come up in January back at Bar five day. That's February, actually, so I'm part of the faculty for Bar Five, so looking forward to that. And I know there's something else coming up then. Oh, with Tales. I'm a co chair of the Tales of the Cocktail Education Committee, the Bar Culture Committee track.

00:32:12
I'll be evaluating seminars over the next couple of months, and I'm looking forward to seeing what people are submitting. So if you have any great ideas for seminar submissions, we have done that.

00:32:27
I know you have. Just recently we submitted one. Great. Well, I don't know what track it's in, but, yeah. So definitely looking forward to that.

00:32:40
But on that note too, though, I'm really looking forward to more. I do love that part of education, and I'd like to offer more and see more education aimed towards bartenders and bartending. And that's something I've been trying to speak a lot more about, is the role of the bartender because nobody ever taught me how to be a bartender. People taught me kind of how to bartend and make drinks, which is a different thing. And it took me a while to realize that, that there's an art and a craft, and I'd like to speak more about the art of bartending.

00:33:17
So anyway, these are hopes and dreams for the future. Wow, that sounds great. That gives me an idea. Maybe I'll submit another hail seminar. Well, not without me because that's my idea.

00:33:29
I know it is your idea.

00:33:34
Let's partner up and maybe we can submit it. Yeah, let's see. We've done seminars together before. I know that for sure. Yeah, definitely.

00:33:44
We've definitely worked together. And I always like hanging out with you. You do? You. Whenever I'm in the city, we try to hang out.

00:33:55
Yeah. At least see each other.

00:33:59
Sometimes sober, sometimes not. I wasn't going to say it's just how it. But, you know. Till next time is Franky Marshall. This has a great conversation, and I.

00:34:10
Do have one tip for chile. Your trip to Chile. Patagonia. If you can make Patagonia. Oh, yeah, go.

00:34:23
Thank you. I scratched it off my list because it was so far because I'm going to the desert. Oh, you're going to the Atticama. Let's see. Yes, I am.

00:34:32
I'm going there anyway. Let me see. Let me see what I can do. But I appreciate that tip. And again, thank you so much for having me.

00:34:40
It's been so much fun to speak to you both. And thank you all for, I'm just assuming there's a lot of people watching this at some point. So thanks anyone who's watching. We'll see about that. Thank you.

00:34:54
Bye bye.

00:34:57
Thank you.

00:35:01
Tipple Time is brought to you in part by Glenn Morangi, Monin syrups and Libby Glassware. All right, welcome to season three of the Cocktail Guru podcast and Tipple Time. Coming at you, your favorite segment, your favorite cocktail segment. Once again, thank you all so very much for watching and listening. I wanted to introduce you to a couple of products here that we're going to use in this cocktail.

00:35:27
Now, this is not so well known, but to me it's well known. It's a classic cocktail. It's a blood and sand. It works really well at this time of the year when things are starting to get a little cooler because it utilizes blood orange. So I'm using Monin blood orange syrup.

00:35:46
And this is great because Monin has natural flavors in their syrups. And this blood orange is really nice. I just did a chef kiss if you didn't watch me there. And then, of course, we're using Scotch whiskey. So this is a Scotch whiskey based cocktail.

00:36:02
I'm using Glenn Morangy twelve year old single malt Scotch. Delicious in cocktails, delicious on its own. Maybe a little cigar action. So with the Glenn Morangi single malt Scotch, the Monin, we're also going to add some sweet vermouth and cherry hearing liqueur. So I'm going to go and make it right now.

00:36:19
So I've got my Boston shaker with the mixing glass here, and I'm going to do one and a half ounces of the Glenmorengy single malt Scotch whiskey. I am doing three quarters of an ounce of the Monin blood orange syrup. Oh, look at that color. That's a really nice, rich red ruby color. We have some sweet vermouth that I'm adding here.

00:36:45
I'm doing three quarters of an ounce of sweet vermouth, and the final ingredient is cherry hearing. This is a Scandinavian cherry liqueur. We're doing half of an ounce in our mixing glass. Beautiful. Lovely.

00:37:01
And our glass, this is a Libby. Oh, my goodness. This is their virtuoso coupe. And it is so beautiful, isn't it? We love Libby Glassware at the Cocktail Guru podcast.

00:37:12
And I'm going to add some ice to my cocktail shaker here, and we'll give this a nice shake. Okay, you ready? Here we go. All right. Hey, it's a new season.

00:37:24
Do I have a new shake up face? No, the same old shakeup face. All right, so we gave that a nice shake, and I'll strain into my beautiful Libby coop glass. Look at that. That's a beautiful drink.

00:37:41
And generally you can have an orange peel, a nice long orange peel. As the garnish. I have a mint sprig, still a little bit of mint growing in my garden. So I'm going to add that to this drink. Look at that.

00:37:52
That is a beautiful, beautiful cocktail. I'm going to have a little sip. Okay, hold on 1 second. Smell. Why?

00:38:00
I smell the mint. I smell the Scotch.

00:38:07
Guys, I wish you could taste this. This is a really lovely cocktail. That is so delicious. Oh, man. I'm going to hang on to this for later.

00:38:16
Thank you. See ya. I'm going to go drink this. Cheers. Tipple Time has been brought to you in part by Monin Syrups Glenn Warrenji and Libby Glassware.

00:38:31
That does it for today's show. If you enjoy what we do, please rate, review, and subscribe to the podcast. To watch or listen to today's episode or to see the show notes, visit thecocktailgurupodcast.com. You can also follow us on Facebook, YouTube, X, Instagram, or TikTok. The Cocktail Guru Podcast is produced by 1st Reel Entertainment and can be seen on eatstrinksTV.com, Spotify, and Zencaster, or heard on Apple, Google, Amazon, or wherever you listen to your favorite shows.