00:01Okay, here we go.
00:05Well, that's pretty good.
00:06I'll bet it is.
00:07It's real good.
00:10Welcome to the latest installment, oh my god, it's really hot in here, of Bottoms Up.
00:15So, it's August.
00:16I feel like it's been a while.
00:18It has been a while.
00:18Shh, shh, shh, shh.
00:20Why are you always narcing on me?
00:22I was kicked to the curb in the last episode.
00:24Because you weren't around, and it's summer.
00:26I think you and Melissa, it was a lot of fun.
00:30That was nice.
00:30Lovely job.
00:32Shout out to Melissa Mayer.
00:34Compass Real Estate Mayor.
00:35Melissa Mayer Cannon.
00:36Yeah, everyone's on vacation.
00:38It's August.
00:39People are probably wondering what this side is.
00:41Yeah, okay.
00:42So, this is about August and peaches and farmer's markets.
00:46And a little backstory, I went to the farmer's market and I bought like 20 peaches,
00:50and I didn't know what to do with them.
00:52I didn't make a peach cobbler or anything like that.
00:54Yeah, so Dave said, can I make a peach-infused whiskey, correct?
00:58Yeah.
00:59Yeah.
00:59I was like, sure.
01:01I got some.
01:01I got some nice bourbon in there.
01:03I got some peaches.
01:04I got honey in there.
01:06And I got some mint.
01:07Yes.
01:08And we're 24 hours into a 48-hour infusion.
01:12Right.
01:13So, we had to do a bottoms-up before the infusion.
01:15So, I was like, hey, I don't want to wait that long for any drink, frankly.
01:19You're not waiting.
01:19No.
01:20And so, I was like, well, let's just make a real quick peach bourbon smash.
01:24And so, I have all the ingredients.
01:25Are you ready, everybody?
01:26Here we go.
01:27This is the anti-Dave Falcom.
01:29You're going to need a muddler.
01:30I do.
01:30So, here I have.
01:31I'm just going to muddle it in here.
01:33Actually, you know what?
01:35Dave, can you handle that situation or no?
01:37What would you like me to do?
01:38Well, I'm just going to muddle it in here.
01:40Go ahead.
01:40Muddle away.
01:41All right.
01:41So, what I have here is a peach.
01:43And I have some mint.
01:47Let the fine folks see what you're up to.
01:50Oh, my God.
01:51I had it all set up, you guys.
01:52And, like, literally.
01:53Why do we have such different ideas of what is right?
01:57That is for the garnish.
01:58Oh, this?
01:59Stop.
02:00This is your garnish?
02:02That?
02:02What kind of garnish?
02:04Oh, my God.
02:05What kind of garnish is this?
02:08Dave.
02:12Why?
02:13Why, everybody?
02:13I mean.
02:14By the way, my eyes are.
02:15You need, like, three or four with a nice stem.
02:18Dave.
02:20Shush.
02:21We're talking about quick.
02:23Oh, well, let's go.
02:24We're not talking about.
02:25Snap it up.
02:26Look at me.
02:28I'm going to muddle you.
02:30Yeah.
02:30Now you're giving me inspiration.
02:33There you go.
02:34Okay, yeah.
02:34Muddle it up.
02:35Yeah.
02:36Okay, so then.
02:36Don't spill the whiskey.
02:38By the way, and Lauren.
02:40Why are you screaming in my ear?
02:42Literally, the camera is too, like, a foot away.
02:45You know I talk loud.
02:47But must my ears suffer?
02:49We have.
02:50And, Lauren, I didn't even know.
02:52You picked this out of the closet.
02:55Oh, I did.
02:55The booze closet, as we all have seen.
02:57Guys, this, and I bet you don't even know this.
02:59I don't.
03:00This is a beautiful, single malt American whiskey made right here in Everett, Massachusetts.
03:09America.
03:09Everett.
03:10Go.
03:11All right.
03:12All right.
03:12Like, Everett needs more booze.
03:14Short path.
03:15Shout out to Everett.
03:16Listen.
03:17Okay, so I muddled that up.
03:20What's the next step?
03:22The next step is a half an ounce of simple syrup.
03:26And then two ounces of bourbon that he just described.
03:31Okay.
03:31And then what you're going to do is you're going to shake it.
03:35But I kind of screwed up.
03:36What am I?
03:37No, you didn't.
03:37Can we do this?
03:37Okay.
03:38You can still do it.
03:39Just use the glass.
03:40Okay, so I'm not really into this because it's...
03:43And then everyone can see it.
03:44You couch.
03:45Careful.
03:46A lot of bartenders prefer to use a tin and a glass because then you can really see what's
03:51happening in there.
03:52Well, fun, right?
03:55Oh, yeah.
03:56It's the thrill of my life.
03:57God forbid this...
04:02Well, you know, what do they say?
04:04Different strokes for different folks?
04:05Yeah, okay.
04:07God forbid just like...
04:09Oh, it spills?
04:09Opens up and spills all over Lauren's couch.
04:12Lauren's couch.
04:13By the way, it's my couch.
04:15Not Dave's.
04:16We both live here, but it's my couch.
04:18Okay, so then...
04:19And then what do you want to do there, honey?
04:21Well, okay...
04:22What's your plan?
04:22My plan is...
04:24I was going to...
04:24I think we need some ice in this.
04:27I messed up on my plan.
04:28Okay, so just can you...
04:30See, I'm not intervening.
04:31What's your plan?
04:32Go get some ice.
04:32Oh, okay.
04:33Let's get some ice.
04:36Okay, so then...
04:37I'm going to strain this.
04:38Would you like me to strain?
04:40Yeah, I know, because you just need...
04:42Yeah, that's good.
04:43There we go.
04:44Okay, we're going to double strain that.
04:46We've got a lot of goutts in there.
04:47Goutts, goutts.
04:49We're going to pour it...
04:50Strain it over fresh ice.
04:52Right there.
04:52Okay?
04:53Okay.
04:58Oh, by the way, I have to add a little bit after, so don't worry.
05:02What do you got to add?
05:03I got to add a little seltzer after, so if you don't fill up the glass, don't freak out,
05:07because it's like, oh, I'm going to have a drink.
05:08You want to add some seltzer?
05:10I don't want to, if that's what the recipe called for, and I'm fastidious like you did.
05:14Let's do it.
05:15Let's add a little seltzer.
05:16Oh, that's okay.
05:17Add a little seltzer.
05:19La, la, la.
05:20By the way, I don't know why people get nails, because this is like...
05:24Want me to do it?
05:25No, I got it.
05:26A little seltzer in there.
05:28A little seltzer.
05:30And then Lauren's going to add her garnish.
05:34You are such a jerk.
05:38Yeah, where should we put the garnish?
05:39I know exactly where you should put it, actually.
05:42I know exactly where you should put it.
05:44Where should we put the garnish?
05:45Oh, my God.
05:46Look at that.
05:47Oh, it looks cute, actually.
05:49It's cute.
05:49Nobody wants a freaking treat coming out of their drink.
05:53They just want a little, like, hey, a little color.
05:56Pop a color.
05:58Okay, here we go.
06:02Well, that's pretty good.
06:03I'll bet it is.
06:04It's real good, because here's why.
06:05The peach kind of is not as overwhelming as it could have been, because I put them in
06:10the fridge.
06:10And you know, as I say, cold fruit is a stingy fruit.
06:14That's right.
06:15And this is a little stingy, but it's okay.
06:21It's refreshing.
06:22Oh, no, that's delightful.
06:23Yeah, and it's not too peachy, so you don't feel like you're having, like, peach schnapps.
06:27Schnapps.
06:28Cold.
06:29Peachy.
06:29Peachy.
06:30It's peachy.
06:33Wait for this.
06:33Wait for more hours.
06:34Let's do this sucker.
06:35We're going to be hammered.
06:38All right.
06:39Bottoms up.
06:40Bottoms up, LBF.
06:41With LBF D.
06:41Nice job.
06:42All right.
06:42All right.
06:43All right.
06:43All right.
06:44All right.
06:44All right.
06:44All right.
06:44All right.
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