Name: Networking Reception: Elevate & Engage: A Medallion Mixer
Uploaded: 2025-09-17T22:51:07.201Z
Duration: 52 min 8 s
Description: Networking Reception: Elevate & Engage: A Medallion Mixer

Transcript for "Networking Reception: Elevate & Engage: A Medallion Mixer": Hello, everyone. Hello. Hello. Welcome in. Welcome in. How's everybody doing? Go ahead. Join in. Guess you guys had an amazing day. Welcome. Welcome to the Elevate and Engage Medallion mixer. We want you guys to have the best time ever here. You had an amazing day full of, information and really cool stuff. I'd love to know what was some of your favorite things that you learned today? What were the key takeaways? What was that one piece of information that really, really resonated with you? Go ahead and put it in the chat. And if, I'm we go ahead and probably link that back around because there's probably some people joining. So go ahead. Say hello. I hope you enjoyed your enjoyed the time that you had at the virtual summit packed with insights, strategies, connections, shaping the future of health care. My name, yes, is Rachael Green, kinda like from Friends. But, hi. Hi, Laurie Walters. Hello. Hello. So, my name is Rachael Green. I'm a mixologist. I'm a certified specialist in spirits, a sommelier, a cistern mopetologist, and all sorts of fun stuff. I'm here to kinda help you shake off some of the information and just really get back into your body. In fact, go ahead and shake it out a little bit, guys. Go ahead. Stand up. Out your chairs. Give it a little shake. Shake your shoulders a little bit. Shake shake your hips a little bit. Do a little do a little jumping up. Yeah. You know? It's a somatics class. Alright? It's gonna be fun. Somatics and whiskey. Here we go. So some of you guys received some mocktail kits. Some of you guys have received some cocktail kits. We're gonna be making some old fashioned whether you have it with, alcohol or nonalcoholic bourbon. You received an amazing kit in the mail. So you have obviously either one of these or one of these, which by the way, I tasted both and they're fabulous. And, then we're gonna be making two very delicious, very delicious cocktails too. So you have some simple syrup. You have pumpkin syrup here. You also have some maple syrup, and you have an assorted, these bags here that you can use for your things here. Okay. So let's see what we got going on. We got Nikki. Hi. Anybody will do the work. Make mine in a bit. Look forward. Yes. Absolutely. Karen said hearing other people's issues with credentialing. Awesome. Learning about AI implementation was super interesting. Definitely interesting in the health care industry. Excited to relay this info to your team. Human touch will be continued will continue to be important and perhaps become even more so in the world of AI. I like that too. Fascinated with AI. Most of you are dealing with the same issues. I know that's the cool thing about these, right, is to see that you might think that everybody else has it all figured out, but in actuality, everybody's dealing with the same issues and just trying to make it, trying to do the best they can. Right? Possibilities surrounding AI. Yes. Awesome. Very, very cool. So very cool. Alright. So, today, we're gonna be diving into a couple of different drinks. So go ahead and grab some of the sessions. Yes. It's gonna be really good to watch those as well. So awesome. Awesome. Awesome. Like I said, my name is Rachael Green. I'm gonna be leading us through some drinks. Okay? So some of the other things that you received oh, you have some apple juice and you also have, a jigger here. So a jigger is, a bar tool, kind of like shot glass, but more so helps to measure out some ingredients. So with this, you have, this is a one ounce, half ounce pour that's gonna help you with some of the things around measuring. When it comes to mixology, it's very important to like with cooking, it's very important to identify the things that, help to create consistency within our recipes. Right? Think about, like, the things that you do day in and day out, the formulas and the things that just help to keep things consistent, as well as finding innovative ways to build on things that are already kind of routine. Right? Oh, yay. Awesome, Nikki. Love that. I'm curious to hear what are your favorite cocktails or mocktails. Go ahead and put in the chat. What are your favorite cocktails or mocktails? Let's do it. Sweet. Alright. Awesome. I will say my favorite, my favorite cocktail, I would say, is probably a caipirinha. Is anybody a fan of the Brazilian, cocktail caipirinha? It's with cachaca, chopped lime. It's very similar to an old fashioned and kinda like a daiquiri, but it is kind of like, you muddle sugar with lime, and then you also add in cachaca, which is a Brazilian style rum, very funky. It's my favorite cocktail. It has the intensity of an old fashioned, but it has, like, the sessionable nature, of, like, a daiquiri. But my favorite mocktail is has, like, like club soda, mint, a little bit of lime, a little bit of salt, and just a pinch of sugar. It's so, so good. Called an energized liqueur. It's actually my own recipe. Happy to share that. Okay. So the two drinks we're gonna be making are the apple old fashioned. That's gonna be with two ounces of bourbon, one ounce of apple juice, quarter ounce of maple syrup, and some garnish with apple and cinnamon. I'm gonna go ahead and drop that in the chat for you guys. That's gonna be the, apple old fashioned. And then the other one is the fall old fashioned. This one says three ounces. I don't know if that's that's a lot of whiskey. Maybe not a lot of nonalcoholic whiskey, but gonna be super duper delicious. Okay. So, the other things that you're gonna need from your kitchen are going to be two glasses. These are going to be what you're going to pour your drinks into. If you received one of these, ice molds, awesome. This is going to be, like, a really cool cube. I'll dive into what ice does for a drink when we get there. But if you just have regular ice from your fridge, like I do, then that'll be pretty great as well. Alright? So the, old fashioneds are actually pretty interesting. Do you guys know? I wanna see maybe you guys know this little thing. So does anybody wanna guess what year the old fashioned was actually, like, originated? I I hate to make you guys use your brain. But in case anybody knows, you can go ahead and put it in the chat. Vishal, older. Older. Older. Okay, Kathleen. Not that old. 1825 is close. Definitely close. Green. Nice. 1750. A little too old. Right at the top there. Maybe we'll get one more try. 18O5. Jennifer, I'll give it to you. It is 18O6. My girl. Yes. Great. So, in eighteen o six, it was published as the original whiskey cocktail, and it had four main ingredients. See if you wanna guess what those are. Give you I'll give them to you nice and slow. We have whiskey, obviously. Right? We have ice. We also have bitters and we have sugar. So those those four components were the foundation for all 17 major cocktail families that we, that we use. Now 10 of those original 17 are actually, like citrus based or sour cocktails. That's, a whole different story around pirates and scurvy and getting vitamin c to to naval naval folks. But, in the world of old fashioned, it was actually in 1875 when the old fashioned became the name itself, the old fashioned. It It was this fellow that went into the bar at the Condenis Club in Louisville, Kentucky. He walked into the bar and every all these bartenders were throwing cherries and oranges and all these things into the whiskey cocktail and calling it the whiskey cocktail. He said, my guy, I want a whiskey cocktail the old fashioned way. Boom. There it is. The old fashioned, and it has ever since been known as such. Louisville. There we go, Jenny. So, so we're gonna be making a couple of, couple of old fashions, and kind of ish, new fashions. And it's gonna be it's gonna be a good old time. You guys ready to rock? Let's do it. Okay. So the other thing that I would recommend having is a separate glass. They you can also use something like a mason jar. I actually even have a mason jar of just a little bit of water in it. The reason being is because of dilution. Now dilution has to, of course, reflect around ice and why ice is important for drinks, and we'll get there too. But just in case you are low on ice or, you are just tired or lazy and don't want and you want to just enjoy your drink, adding an ounce or so of water to your cocktail, it kind of speeds up that dilution process, which is why one of the main reason main reasons why we use ice in our drinks. Yes. Yes. Okay. So, go ahead and grab a mixing glass. You got the first one that we're gonna be doing is gonna be apple old fashioned. That That sound good? Actually, if you guys wanna vote, go ahead and put in the chat. Put a one if you wanna do the apple old fashioned first. Put a two if you wanna do the fall pumpkin old fashioned. So the apple old fashioned is bourbon, apple, maple, bitters with apple and cinnamon. And then the other one, the fall pumpkin is whiskey maple pumpkin syrup, cinnamon stick and cup orange. One or two. One or two. One or two. Looks like I'm gonna go with one. You guys oh, that's like that's a hard toss-up. I'm gonna I'm gonna go with one. Okay. So we're gonna go with the fall first. That one's gonna be the apple old fashioned. So the apple old fashioned, what you're gonna need is either alcoholic or nonalcoholic whiskey. You're gonna use the same of both. So whether I'm cue when I'm cueing you for whiskey and you're like, I am not alcoholic or I have alcoholic. Yes. The answer is yes. We're gonna use the same amount for both. Right? Good job. Good job, everybody. Alright. So, you're going to do yes. So this one is going to be for apple old fashioned. Okay? So the apple old fashioned the one that has the apple old fashioned is the one with the apple, the bitters, these other bitters in here, and then our cinnamon sticks with our orange. Okay? You can go ahead and open that up. The one that says apple cider vinegar and some of these other things, you can go ahead and keep that to the side. Alright? It's kinda good to keep it kind of condensed. Yeah. For sure. Okay. So I'm gonna keep these. Another thing that I like to have on deck is, especially if you're not at your kitchen, is a rag or some sort of cloth and a little trash bowl. Right? As you could see, there's a bunch of little items here, so it's gonna be good to, have these things pass out here. Right. So let's go ahead and grab our items. So I'm gonna grab, we have our apple juice. I I actually have I was drinking some apple juice earlier, so I'm gonna use this one. But you guys have this one. Same apple juice. Same thing. But I was like, I'll save this guy for another time. Alright. And then what else are we grabbing? We are grabbing maple syrup. Alright. So we got our maple syrup. You got your apple juice, and then all the little things in this bag here. Does anybody have any questions? Only person I got one of those packets. To be awesome. Yeah. Okay. So which one did you get? One has vanilla apple cider vinegar, and then the other one has, you know what? I think it is only one of those packets. Nope. Everybody everybody has the same packet. Sorry, guys. I think I just got an extra packet. Okay. Yeah. Same. They are actually the same packet. I just got two of them. Good job. Alright. Thanks. Keep me accountable, everybody. Chefs and recipe. Okay. So, Alan, if you scroll all the way up, I went ahead and put it, but I will be dropping it, again, actually. Let me just go ahead and drop it again. Got you, my friend. Okay. So this is gonna be the apple old fashioned. Boom. Now I will say this is the recipe. Okay? So just like with any good chef. Right? And the point of having a mixologist on here is to remind you these are guidelines. Right? So, the guidelines really are designed to they're, the cinnamon sticks are really for garnish too, Karen. So they don't really add too much to the flavor aromatic though. But we made a note of that for you. Okay. Thank you. So, the guidelines of a recipe are designed to have just kind of a framework. So what I like to do is I start like to start with the smallest ingredient first and then work my way up, and I taste as I go. Right? If I just start with the bourbon and then everything else, I'm just gonna be like, ugh. So I like to actually leave the bourbon to last because the bourbon is gonna be so intense in flavor, whether it is the alcoholic or nonalcoholic bourbon, that I actually prefer to to build the base being the the nonalcoholic or the nonspearative parts of the of the mixed drink prior to, adding the spirit and ice. So spirit then ice are the last two things I do before I completely start the mixing process. Alright? In fact, I break mixology into five parts. Alright? Step one is prep. That's prepping my work stage if I need to juice any citrus or, batch any sort of, like, interesting syrups or things like if I was making this pumpkin syrup from scratch. So those types of things, I would be prepping prior to the build process. Step two alright. I'm gonna go with this. Step one. Step two is build. So we're gonna be getting to that right away, actually, because everything's prepped for you. Beauty of that. And then, step three is to dress. So as soon as we mix, then we're gonna put it into our glass, nice and pretty, whether we have, like, a nice ice cube or we're using ice from our fridge. And then four is to, wait. So we have prep, build, mix. Sorry about that. Prep, build, mix, dress, make it look nice and pretty. And then the fifth part is go go ahead and put in the chat. What is the fifth and best part of making cocktails? Sip and enjoy. Exactly. Plates. I love it. Drinking. You guys are awesome. Alright. Let's go ahead and do it. In fact, if you guys want to, we tried the NA, but go ahead. You guys had a beautiful day. Go ahead and pour yourself a nice little tiny bed. We're gonna take in the first little cheers. They call they call this in Canada not sure how I know this, but in Canada, they call it a sociable, and they usually say sociable, and they drop ice down their back, and then they cheers. Does anybody else know that? That's that's like a new thing. But go ahead. Cheers, everybody. Now we're ready to rock. Okay. So the first thing I'm gonna do is I'm gonna start with our, with our bidders. Alright? So, you have a couple of other little items. Right? You have some some garnishes here, whether you have some cinnamon stick, you have apple, orange. All these things are amazing and perfect to use, for your your garnishes. So you have these, like, little vials here. What I encourage you to do is make sure the down stem is all the way at the bottom, and you're gonna pinch it and just put one drop on the side of your hand. And you can smell it and taste it. Anybody seen, like, bartenders, like, lick things off off the back of their hand? It's something that we do. It's weird. It's like we're cats. But it's a a way that we can taste. So, like, if we're if we have a cocktail, we'll tap it on the back of our hand because our we wash our hands very frequently. And that way we can taste the cocktail without using a straw or something like that to make sure that you are getting a cocktail that is the most diluted and, like, the best, Not most diluted, but, like, the best balance. Right? Alright. So we're gonna try this guy next. Oh, that one's nice and, like, floral. Fun. Okay. So, what we're going to do is we're gonna start with our bitters. So I'm gonna start with this one. I think this is an orange bitters, so I might be using this one for the fall pumpkin. I'm a put that to the side. And then this here is our, aromatic bitters. So you know what? I'm just gonna put the whole thing. Mine doesn't have too too much, but I'm just gonna put that whole thing in there. When you're using bitters, you should generally have about a dime to a quarter's worth if you're holding your glass at an angle. 45 degree angle, you're looking down, you can see a puddle at the bottom of the glass. It should be somewhere around the size of a dime or a quarter if you really like it spiced or flavored. So what bitters are in a cocktail is, what bitters are in a cocktail is really a kind of like our spice cabinet. Right? Thanks. I thought for this. Best job. Yeah. So what I really tried to do is, identify what kind of, like, spices that I want in my cabinet. Right? So a majority of people like to start with aromatic or angiosaur bitters, and then we move on to orange bitters. Peychaud's bitters are a lot of, like, New Orleans themed cocktails or cocktails that are originating originating from New Orleans. And then we dive into, like, other, like, cardamom bitters, grapefruit bitters, like, all sorts of different things. But, ultimately, all bitters are our flavorings, kind of like our spices. Right? So if you think of, like, that flat it kinda like cooking, makes it a lot easier to figure out, like, how those things work. So for me, I like, I like the flavor combinations of, like, chocolate, orange, and, cardamom. I know it sounds really weird. So what I'll do is I'll be like, oh, I want something chocolate, orange, and cardamom. So I want to maybe use, like, an orange liqueur, like chocolate like, a chocolate liqueur, orange liqueur whiskey as my base for an old fashioned, and then split base with, like, chocolate and orange liqueur syrup, and then cardamom bitters. Tried off the that was probably okay. But so we're gonna we're gonna move on. So, what we're gonna do is we're gonna do a quarter ounce after we have our bitters. And I really like this. I actually really like this other bitters. So I'm gonna do just, like, one dropper of this in here. It's like orange bitters. I like it. Alright. So good. Okay. And then I'm going to grab my jigger. This is a bar jigger. So this is a half ounce and a one ounce. So one ounce is the big side, half ounce is the small side. We're gonna do a quarter of an ounce. So see, I'm gonna fill it up about a quarter of the way or half of the way. Okay. And then I'm just gonna go ahead and add that into my glass. Give it a little bit of a swirl. And then if you want to, with a spoon, you can go ahead, do what bartenders do, and taste it. Oh, that tastes really good. Really good. Alright? And the reason I'm only using a quarter of an ounce because generally, old fashioned will be two ounces of whiskey, a half ounce of, it's a heavy half ounce of syrup, and then we do bitters, ice, and we're done. So when we're doing an old fashioned that has, like, a fruit juice, it's important for us to kind of dial back some of the other sweetness, especially with apple juice because apple juice actually has a, a good amount of sweetness and water comp and water content as well. Alright? So let's go ahead and add some of our apple juice. So our apple juice, we're gonna do, I think what was it? I think it's, like, two ounces. Only one ounce. Okay. So we're gonna do one ounce. So I don't want to serve in here, so I'm just gonna fill this half ounce up just twice. And I'm gonna stir this again. And I'm gonna paste it. So now it's, like, kinda liquidy, so I'm just gonna that is good. Okay. So the balance here, it really comes down to when we add our whiskey component. So whiskey is in nature very astringent. So when we add things that are astringent, in order to make it really delicious, we want to balance that. Usually, we balance astringents with two things, either sweetness or salt. I know it sounds salt sounds kind of crazy, but salt actually balances bitter, and so does sweet. Sweet balances heat. Sweet balances heat. It's like a big thing too. Like, if you have a really spicy food dish, drink it with some, have it with something sweet to drink, and it's gonna be really, really good. Alright? Now we're gonna go ahead, and we're gonna do two ounces of our whiskey. Yes. You can use two ounces of regular whiskey or you could use two ounces of nonalcoholic whiskey. Alright. So I'm gonna go ahead. Go ahead and give that a stir. Alright. And then I'm gonna taste it again. And this should taste good. If for any reason you're like, it's really boozy. That is true. So you can go ahead and do two things. You can add another quarter ounce of your maple syrup. You can add a little bit more apple juice. Or if you want to, I would recommend doing those things first, either a quarter of an ounce or another one ounce of apple juice. Or if you want to, you can add, you can just wait to add your ice and just see how the dilution plays in with that. Okay? So dilution. Let's talk about it. So what I'm gonna do is I'm gonna grab some ice, and I'm going to stir. Now with old fashioned and stirring, there's a difference between stirring and shaking. And, yes, now we are done with the build process, and we're moving on to mix. So with this process, we generally like to stir. Does anybody know the difference between stirring and shaking? Like, why why some are shaken, why some are stirred? I'm also gonna talk about James Bond and why, why he likes his martinis shaken because it's a it's a thing. Right? So I'm gonna go ahead and give this a stir. How? Yes. Effie. Nice. Okay. So we're gonna give this a stir and taste it. The Odes and Souls. I feel like that's, it's like a joke. I can't Odes and Souls. I like it. Sounds Nordic and dilutes. It's true. I was like, odes and souls. I was like, sounds something like a Viking would say. Like, it breaks down the odes and souls. You know? Like, I don't know. It's Viking. Okay. So now what I'm gonna do is I'm gonna go ahead and dump it into here. Now if you have a big ice cube, you're welcome to use that. I think mine's still kind of freezing. I saw it earlier. Tried to do it. Just gonna see if a little bit more time for the next drinks it would make it work. It's got the old fashioned year almost right. There you go. Alright. So the difference in ice, I do wanna talk about that. So the difference in ice is that the, the bigger the ice cube, the longer it takes to dilute, which limits in service. Right? So if you have smaller ice and you want, like, a chilled diluted drink, then that's perfect. Right? Small ice, chilled, diluted. If you have big ice, it's gonna take a while to break it down. However, you have a lot more control over how much it's diluted. So if you have small ice and you shake a cocktail, shaking actually speeds the process because like yeah. Like both Effie and Jennifer said in the chat, it breaks the ice. That ice breaks down, giving that liquid in your cocktail more surface area to, get diluted, to get cold, all of those things. It really helps to, move that process along quicker. When we stir cocktails as opposed to shaking them, another thing with shaking is that it aerates them. Right? So it creates this, like, lighter, more, like, refreshing vibe. So stirred cocktails, very different. It keeps the velvety texture without aerating because stirring is a very, yeah, like an anaerobic activity. Right? Like, if we actually stirring this, we shouldn't be agitating and affecting the, the texture. We should just be adding water and chilling it as it goes. Now I, in my fridge, have ice that has whiteness in it. Those are impurities. So in order to have, like, the highest quality cocktail, you generally want to have ice that is clear so that it doesn't affect the flavor. This is super, super, super high-tech part of mixology. Is this delicious? Is it gonna be great? Absolutely. Right? There's no need to, like, kind of bear that weight of having perfect ice or having different sized ice and different things. They only just add to the experience. Sometimes it's good to know what ideal looks like to be like, oh, that's important to me or that's not important to me. Right? I think it's important to, to identify the difference for ourselves. Can you put a filter on your water to get clear ice? Kind of. So what people do for clear ice is actually if you go you can actually go and tour some ice facilities. Actually, wait. Wait. Wait. Let's finish this drink. Hold on. Let's do this. Okay. So what I'm gonna do is I'm gonna grab my apple and I'm gonna tuck it in. And if you have a cinnamon stick, tuck it in. This is the apple old fashioned, everybody. Yay. Oh my gosh. I love this banner. So go ahead. Give us a cheers. Alright. Well, that is just fabulous. Okay. So back to that was so cute, guys. I liked that a lot. Back to the clear ice, is that yay. I know. Right? Here you go. Do you want it? Good job. Did you catch it? Good. Okay. Alright. So clear ice is ultimately no matter what, air, particulates, all those different time kinds of things get trapped in the ice. So, generally, people that are producing clear ice, like, we had a lot of I think it was called, like, penny ice or something like that. There was, you'll usually find somewhere in your, like, local city, town, whatever that produce clear ice, and they have these big bats that, they they add ice in layers. So they will add a layer they will add a layer of water, freeze it, and then the top layer, they actually have to scrape off because that's where all the mineral like, no matter what, like, you could have the most pure water and they're still going to be parts per million of some sort or something in there. So what they'll do is they, will freeze, like, a couple of inches and then scrape off that top layer once it's completely frozen. And then they'll add another layer and then scrape it off, and then they'll add another layer. And so when they do that, it makes it completely clear all the way through. But, yes, you actually have to do that. There is actually, a way that you can do it in your own home. I wonder I'm gonna look it up for you guys. Hold on one second. So I actually have one had one. I, I I broke it. But it is a, it's a clear ice maker. It's, like, $30 on, like, I think clear ice maker. Hold on. I got this. On Amazon, and it is so good. Oh, here it is. Boom. Okay. I don't know if this is so far or not. However, you can use whatever kind of water. It doesn't it doesn't matter at all, actually. So, that is a crazy link. Sorry about that. But okay. So that link will take you to in, like, a little Amazon thing and so that clear ice maker. Ultimately, it is, like, Styrofoam kind of, like this foam. And then it has, like, a clear plastic container, like a plastic container, and then a silicone, mold that can make, like, one and a half inch ice cubes. And so what you do is you it's very, like, it's very sensitive. So you ultimately and I actually I think I have an Instagram video on how to do it. But ultimately, you put I you put water in there. Honestly, I just use regular tap water because it doesn't matter. You're going to have ice that is specifically pulled from the the clear ice itself that's that holds the particulates. So, ultimately, you put water in this thing. It fills all the way up. It's clear and open on the top, and then you put it in your freezer for eighteen hours. Set a timer. Not gonna lie. A little more, a little less actually, like, does matter. So a little bit of you got perfect looking nice. There you go. And then you can actually yeah. With the eighteen hours. And then you can actually, like, pull it up and out. And I just shave them down to perfect squares. And yeah. It's a little bit of effort, but, it works perfectly every time. That's what Florence said that she got perfect ice cubes from Costco water. You know what? She used the Costco water. That's gonna be a lot easier. Don't don't worry about that that link. That was terrifying. And that was, like, 18 pages long. Okay. But yeah. I mean, go ahead and give it a shot with, like, different things. Obviously, some of you have, like, an ice cube. Like, if you have an ice cube maker, different things are really fun. Making ice cubes is really interesting. So you can use, like, you can, like, freeze, like, herbs in there. Like, if you have, like, fresh mint, put in the ice, and then you can actually have, like, a really cool looking ice cube, that is also, like, slightly aromatized. Same thing by putting, like, a little bit of rose water or a little bit of, like, other things. Some people will put butterfly pea flower, which is like that blue dyed tea, and that will make it, yeah, coffee ice cubes. Diedre? Yes. Okay. So that's a great that's a great thing. You can do, so I'll do, like, honey and lemon juice, and I'll mix that to the together and put it into, like, the little tiny ice cube, like, just a regular ice tray. And then that's a sour mix that I can use as a base of, like, a sink like, like a small pitcher of lemonade. Right? Like craft lemonade. It's really kind of fun to do it like that. So that's that's the thing with, like, mixology too, is that some things you can be like, yes. That's how you can do it. That's the right way. And, like, there's that, like, thing. And then there's, like, there's a certain degree where it's, like, even me, right, where I'm like, I just want ice. Like, it's fine. So it's perfect either way. You do it, and that's that's just different thing. If you look at people that do, like, Japanese style of mixology, it's, like, very, very particular in how they do it. Is it necessary? No. But, it does create an experience and does add to, like, different things. It's kinda fun. And I really appreciate everybody putting things in the chat about, they zamboni it. Oh, yeah. I did not see that. They really do. That's exactly it. They zamboni it. Okay. So we're gonna dive into our next drink, guys. You ready? Let's do it. So for this next for my next trick okay. So the recipe, that was articulated to me said three ounces of whiskey. I don't recommend doing three ounces of whiskey unless you know for a fact that that is a double. I am gonna change that to two because I think that's a good idea, for everybody's health and wellness. But here we go. Okay. So for this one and you can probably just keep the same mixing glass if you're using it. Or if you're building it into your if you're building it in here, perfect. That I don't think it matters either way. So, you're gonna go ahead and we're gonna do a little bit of so we have our maple syrup, pumpkin syrup, cinnamon stick. I honestly think the bitters would be good. So go ahead and keep those bitters. This one, this is this is why being an exologist is really fun. You got this little guy. I'm gonna pour just, like, the tiniest bit of whiskey in here, and I'm gonna take some of that. This we're all, like, mad scientist when we're, like, playing around with stuff. And I'm gonna dump that in. Yeah. A little spice. Be good. Be good. Alright. And then I'm gonna use some of these other bitters. So this is like I think it's an orange bitters. Gonna add two to three dashes of bitters, orange aromatic. Live streaming and typing is kinda hard. Okay. So we got our bitters? Mhmm. And then we're gonna do the same thing. Add a little bit of our, you know what? Wait on that wait on that maple syrup. Go ahead and open up our pumpkin syrup. This is gonna be good. Have you guys tried this yet? Go ahead and put in the chat if you have tried it. I like the warm the warmth that you get from things this pumpkin. Right? Definitely super delicious. I feel like this would be so good in a latte. Oh, so yummy. Okay. So now we're gonna go ahead and do, I think, a half of an ounce or a whole ounce. I think this is an ounce. So let's see. Sure is. Just go ahead and dump that whole thing in there. Perfect. I think that's probably where the three ounces of whiskey came in. Generally, I like to do, like, a half of an ounce for two ounces. I'm gonna actually porting this out. Just kidding. Okay. So I'm gonna go ahead I'm gonna start with a half of an ounce, and I'm gonna do two ounces of our whiskey. Alright. And then you can go ahead and give it a little bit of a stir like this and taste it. If you feel like at this point you want to add a little bit more of the pumpkin syrup, go ahead and do that. But wait. It does say that you can add about a dash of your maple syrup. So you can go ahead I think mine needs just, like, a little bit more softness. So I'm just gonna do a dash Pull that maple syrup. Jump ahead. Drink delicious. Alright. So you're gonna go ahead, give it a stir. I'm gonna add some ice. That is a lot of ice. No. Take some people off the island now. Alright. And then I'm just gonna stir. So the trick to stirring, if you guys are curious, is I'm gonna live long and prosper upside down. Alright. And then I'm gonna turn so that my palm is facing me. Yeah. Well, I think there's kinda probably gonna be recording too. Right? So alright. Live live long and prosper. Face me. Go like this. Flip it. Palm facing you. And then you can use your thumb and these middle two fingers to kind of push and turn your spoon. That's gonna help to prevent, like, you agitating it too much. I will say that it did take me, my full training to learn this correctly. I was very frustrated with how little I was able to do this. And now about fifteen years later, I got I think I got it down. 06:00 somewhere. Woo hoo. Okay. So we're the different thing between this old fashioned and generally old fashioned that are that have apple juice and things with juice versus things that are just syrup and liquor, are generally that, you need more dilution. So we didn't need to stir the other one for nearly as long. So I'm gonna take this up to probably 50 revolutions. I'm not gonna make you count that, but I'm gonna stir it for quite some time, and then I'm gonna taste it. Yeah. Definitely. Woo hoo. Sure do. Love my job. I've been doing this for five years full time, guys. Alright. So now once you feel like you have the dilution down this is so good. You guys try it? It's so good. So I'm gonna actually see if my ice cube is done. Oh, I think it is. I think it actually is. Okay. So once you have this thing, right, and it has it's, like, starting to bubble at the top. Alright? And then you just peel it off. Look at this. Oops. Alright. I gotta leverage. It's gonna be great. Alright. Oh, there we go. Guys, look at this. So pretty. Glad I waited. Alright. So we're gonna add that in. And like I said, remember, the bigger the ice, the longer it takes to dilute. The cool thing is with ice that's big is that if your cocktail is already cold, then it'll stay cold and not you won't have to worry about it overdiluting on you. Right? So that's this whole thing around having, something like this is, I think, a one and a half ounce cube, one and a half ounce cube. Right? Or one and a half inch cube. I knew something was wrong with that. Okay. One and a half inch cube. Okay. Then we're gonna go ahead and strain it. I'm gonna show you. Okay. So I got my ice. So you can just use a regular spoon, and I'm just going to strain over top. Oh, fallen soldier. Stay my dog. We'll get that one. Alright. And this looks gorgeous. And then you can go ahead and put an orange in here. This can actually be on the side if you want or you can drop it in. Actually, because it's like this, you can actually even have it be like a little twist. I don't know if you saw that. I tucked part of it into the side and even though it was broke, and then part of it's right on top. Do you see how I twisted it like that? Yes, Effie. I will in just a second. So and then I have that cinnamon stick if you have one. And then here, my friends, is our fall old fashioned. Cheers, guys. Wow. What a dream. And it's PSL season, guys. Yay. PSOF, pumpkin spice, old fashioned. Alright. You have also some simple syrup and probably some other supplies that you still have in here. Play with it. Enjoy it. It's gonna be so fun, to explore other things that you have in your cabinet, like cinnamon. I don't know. Like, just look at even vinegars and things. So you can create things like shrubs. So if you have, like if you have a CSA box with, like, fruit in there, you can actually use your fruits and apple cider vinegar and sugar and create something called a shrub. Look it up. It's really cool. It's a, traditional way that people actually, preserve fruits for longer parts than they're growing, than they're harvesting seasons. So a shrub is really great for that. And then, I am going to share Tehrani is great for sure. Okay. So Effie, the Kachaca cocktail is called Yeah. So a caipirinha, that is a traditional cocktail recipe that you can find on the Internet. It is the, kind of like I would say the old fashioned is like the the cocktail of The USA. Pico Sour is the cocktail of Peru. The caipirinha is the cocktail of Brazil. So you can look it up as caipirinha. Yeah. And then, so it is literally just lime chunks, like, one tablespoon of granulated sugar, and then two ounces of kachaca. So very similar to an old fashioned, but it's with lime, which is so different, and it is stirred actually as well, which is cool. And then the other one, I call the energized elixir. And the energized elixir, I actually generally use seed lip. So I'll use one ounce of seed lip garden. It's a mocktail, non alcoholic spirit, a half, and it's the other one, this mocktail that I do is very similar to a caipirinha. So it's one tablespoon of sugar, a half of a lime, chunks. So very similar to a caipirinha, muddled with fresh mint. Okay. And then two to three ounces of club soda and a pinch of salt. So the pinch of salt is amazing. So that this energized elixir is what I use for, my two PM shrimp. So, I think we all go through, like, an adrenal crash, within our nervous systems. How How many of you guys know what brain out feels like? Just kidding. Quiet cracking. We were laughing about that earlier. But, so what this so what this does is that it actually does help to restore some of your adrenals by adding electrolytes. So ideally using Celtic sea salt. It has, like, a 100 different, a 100, like, a 100 different minerals that we need in our bodies. So a lot of the times when we feel like we're just, like, like, falling apart from the inside, ultimately, we're dehydrated and we need electrolytes. So, our brains use a lot of energy even if we're not moving our bodies. So just getting up and, like, kinda, like, stretching our bodies and moving as well as, adding electrolytes into, the middle part of our day, especially. And, yeah, you can use the electrolyte packets, but they also do have a lot of sugar. So just be, like, mindful of that. Like, even if this mocktail sounds like it has a lot of sugar, there's actually, less sugar than there is in a general electrolytes packet. So it's good. So those are, those are my two favorite cocktail and mocktails, and they are actually pretty much the same, drink, but just one has club soda and nonalcoholic spirit, which is kinda funny. I hope you enjoyed that so so much. If you guys have more questions about mixology, please please put them in the chat. Wait. Wait. Before you go, put one if you liked the apple old fashioned the best. Put two if you liked the fall spice old fashioned the best. Okay. That's alrighty. Oh my gosh, Kathleen. Oh my gosh. I could just see you. You're just sitting so excited. I don't like anything pumpkin. I'll weigh in later. Okay. Can't wait, Effie. I hope you enjoy. Thanks for suit still turning in. Anybody that hasn't yet made their drinks and they still tuned in for this live, thank you so much for being here and helping out with some of the engagement in the chat, and it's been so fun getting to know all of you guys. It's been you guys are really, really fun, and I'm sure this is really great. A really great summit to check out, So full of insights and strategies and connections. Obviously, so many of you said that I'll get to that, Karen. I see your question. So many great connections. And what I really saw that I loved earlier in the chat here is that you guys were really mentioning that that you really felt like other people had similar issues, and now you just feel, like, less alone in those challenges and that other people are also trying to navigate those challenges too. And so you get to, like, be kind of secure in the fact that, like, we're all kind of in process, especially as AI is being, kind of coming into our system, and we're really curious on how to leverage those things and still have those human components. So those were really, really big things that I was seeing pop up in the chat. If there's other things that you did want to say to the team that helped put this on, go ahead and put it in the chat, things that you loved about this event, things that you'd like to see for the next event. They want to know how your experience was. So please put it in the chat, especially this one, and that would be really, really great. They really care about you guys. I just want you to know with them talking to them. Okay. And so for making pumpkin spice syrup at home, it really depends on how much pumpkin you want versus how much spice because you can go the avenue of making, a syrup with pumpkin spice powder or pumpkin spice, like, the the spices that are used in pumpkin pie as a whole spice. So you can use, like, anise, cinnamon, clove, allspice, like, some of those things and use them as the whole spice, like the whole pods and things and put them in and steep them into, like, a tea for about an hour on low simmer. And then while it's still hot, do a one to one ratio of sugar. And that would be pumpkin spice, but not pumpkin. You get what I mean? But if you wanted pumpkin spice it's kind of like annotations. Right? So oh, thank you guys for putting stuff in the chat. Please please put more. And so pumpkin spice, is ultimately what I would do for that. It's gonna be kinda hard, but it would take a lot of filtering. So what I would do is take some pumpkin puree, and you can actually heat that up and turn it into, kind of like a like a sweetened puree with with sugar or honey or maple syrup or something like that. And then you can actually, like, filter it with, like, a fine mesh strainer or even a cheesecloth, and that will help to pull out some of that water. It won't produce a lot. So if you wanted to have, like, a decent amount or, like, even this amount, I would recommend making at least a quart to two quarts to get about, I don't know, like a cup, cup and a half, two cups pint. It just depends on, like, if you wanted to add water to it a little bit. That way, I can get that, get that flavor going. You know what I mean? If you like the pumpkin as the squash, it is flavor, then I would do that way. If you want the pumpkin spice, like Starbucks, then I would do the just spices. Okay? Yeah. Yeah. So, guys, it was so nice to meet you. My name is Rachael Green. I'm with Priority Experiences. I, as an outro, because I don't think I really did an intro. I've been doing events for about, five years. I've done over 750 virtual events here in the virtual world. So you may have seen me, you may not have. But it's really nice to meet you today. If you want, you can feel free to hit us up at priority experiences. Thanks again to elevate elevate and our team here with Medallion, with this Medallion mixer. So, so fun, and, this event was just so, so great to be a part of. So, yeah, that's pretty much it. Enjoy your drinks. Enjoy the rest of your week, and we'll see you guys again soon. Cheers, everybody.