Rob: 1:17

Welcome to Matt and Friends Drink the Universe!

Matt: 1:25

Welcome back everyone to Matt and Friends Drink the Universe. I have some great friends drinking the universe with me today. Let's go around the table and I'm unsure. Hey guys, it's Rob.

Siobhan: 1:36

Hey, it's Javon.

Matt: 1:37

And I'm Andy. And I'm your host, Matt. And today, I'm gonna be just doing something a little different. We have sipping cream from Sugarlands Distilling in Tennessee. They were kind enough to ship me several bottles of the shipping cream as well as a bottle of high rock vodka. Ship the sipping cream.

Rob: 1:55

Yeah, that's we're gonna have a tough time saying that all day.

Matt: 1:59

We are I'm just enjoying the jazz hands are going along with this here. I was gesticulating. Yes, that was a thing happening. Gesticulating? No. Oh, okay.

Siobhan: 2:06

With a G.

Matt: 2:07

Oh. But Rob is directly responsible for this episode. Oh, am I? You are. You sent me an Instagram.

Andy: 2:13

He's trying to pass the blame.

Siobhan: 2:15

Yeah, right. If these are all terrible, it's all your phone.

Rob: 2:17

To be fair, every time I find a reel on Instagram that is drink related, I always send it not to Matt, but to the podcast's Instagram so we could save it as like an idea for a future episode. And I came across the Ego Waffle sip and cream being made into a cocktail by somebody on Instagram. And I thought, oh, this needs to be had on the podcast. Yes. So we have several flavors of the sip and cream. Can we really quick address the elephant in the room? Yeah, what's up? Why has everybody gotten a seat upgrade other than Andy? What did he do to you? What has he done?

Andy: 2:55

He's very I walked into the room and Matt said, seat upgrades, but they have a weight limit. You're on the folding chair.

Siobhan: 3:03

I didn't know Brutally did not. Brutal.

Matt: 3:08

No, he was like, Where do you have my mic set up? And I said, now that I said seat upgrade, like an asshole, the folding chair.

Siobhan: 3:15

Well, you know. It is comfy.

Matt: 3:17

It is nice.

Siobhan: 3:18

Unless you're handy.

Rob: 3:19

I feel uh feel special. Oh. There you go.

Matt: 3:22

So after three years, we have slightly cushioned chairs and except for me. Well, to be fair. Bring my own chair now.

Rob: 3:30

That is more cushioned than what we had before. So straight up worse folding chairs. Yeah.

Matt: 3:34

Right. All right. So should we get into the tasting? Yeah, let's go.

Rob: 3:37

All right. What's first? So I I think the idea is we're going to taste the sipping creams individually. Correct. And then determine our ranks as to what we like best. And then later we're going to make some pretty cool cocktails with them.

Matt: 3:53

We took four recipes directly off of Sugarland's distilling website, and we're going to see how those come out after we taste these straight up. Where shall we start, friends?

Andy: 4:04

So are these are these alcoholic in in themselves? Yes, they are. Okay. So then we're going to add more alcohol to them later. That's correct. I'm on board.

Matt: 4:13

Yes, we're going to.

Siobhan: 4:13

That's the only way to do it.

Matt: 4:15

These new things called cocktails. Where shall we start, friends? Where's that name come from? I'm looking at the creamsicle. I'm looking at the orange sipping cream right here.

Siobhan: 4:22

I do feel like that's a good place to do it.

Matt: 4:23

We can't see orange.

Siobhan: 4:25

Can you see orange? Only slightly better than him.

Rob: 4:29

This is the orange one, guys. Everybody grab one from here. So this is the orange dream. I'll tell you, it smells like a melted creamsicle. It does smell like a melted creamsic. Full of alcohol.

Siobhan: 4:39

Yeah, with a lot of alcohol.

Rob: 4:41

Which I'm here for. Alright, I'm going in. Okay. Yeah, it's lovely. It's lovely.

Siobhan: 4:47

It's a little thin, but I'm still here for it.

Rob: 4:50

It's not like over.

Siobhan: 4:51

It's very orangey though, in a nice way.

Rob: 4:53

Orange hits up front, but then it mellows into the very nice vanilla on the back, almost like a whipped mouthfeel.

Andy: 5:00

A little bit of that Kentucky hug.

Rob: 5:02

It does.

Siobhan: 5:04

Do we know a little warming? Do we know the alcohol contents in this?

Rob: 5:08

I believe they are 20%. 20-proof.

Siobhan: 5:09

Okay.

Matt: 5:10

20-proof or 20%? 20-proof. Okay.

Siobhan: 5:12

So that's not bad.

Matt: 5:15

Yeah. We can double check that when we go out to look at the jars here. They come in very nice mason jars. The art on the front is wonderful.

Siobhan: 5:20

They're very annoying to pour out of, but they're great to look at.

Rob: 5:23

Oftentimes I've had other products like this and it there's like an off-putting aftertaste. Yeah. This but but it's almost like that fake sugar aftertaste. You know what I mean? Well, at least for this one, at least, it it's giving me like whipped cream at the very end. It's just like very vanilla and like a light mouthfeel.

Siobhan: 5:40

Yeah, I'm a fan.

Rob: 5:41

Yeah. I'm in. Just good. So as we do this, I hope this isn't the best one.

Siobhan: 5:45

I know. We've ruined it for ourselves.

Matt: 5:47

And no. As we talked about in a previous episode, we are going to try to do one stellar sip for per episode. However, I like to break the rules a lot. So we're going to do one stellar sip out of the four of these and then one out of the cocktail. Got it.

All: 6:01

Oh, that's how we're going to do. Yeah, that's a great.

Matt: 6:02

I thought you were just going to stellar sip every single one we just.

Rob: 6:04

I know and then we're like, and I was like, well, that defeats the point.

Matt: 6:08

That's what happens halfway through the bourbon episodes.

Siobhan: 6:10

Oh no.

Rob: 6:11

I'm also wondering what kind of alcohol it is. Like if it's just is it just like a malt liquor that they've distilled and put into this flavor.

Siobhan: 6:20

But it's only 20 proof.

Matt: 6:22

That's not really it's coming in a masing jar. I'm not barking up that tree. I don't know.

Siobhan: 6:28

We'll figure it out, Fred.

Rob: 6:29

If it's coming in with shine in it, it's like uh it's it's like grain alcohol that they very, very, very heavily dilute, maybe. I don't know.

Matt: 6:37

Sugarlands. Go ahead and comment on whatever post you see on Instagram or use the text the podcast link and let us know, please. We must know. It's very delicious. Yeah, tell me.

Rob: 6:46

All right. All right. Let's go a palate cleanser of peanut butter. Peanut butter. Um because I like peanut butter, I think. Let's explore how to define that a palate cleanser. Because I think that it's going to be less sweet than the birthday cake, and I think the egg of waffle has to be last. All right. So this is just called Sugarland's Sippin' Cream Peanut Butter. This to me smells like a peanut butter jar. Yeah, if you just stick your face. I'm getting a Reese's cup out of the smell.

Siobhan: 7:14

Yeah.

Rob: 7:14

Yeah.

Siobhan: 7:14

Or like peanut butter cream.

Rob: 7:16

I mean, it smells like real peanuts.

Siobhan: 7:18

Sure.

Andy: 7:19

Here we go. I like this better. Delicious. I don't. I'm a big peanut butter fan. I think it doesn't quite taste peanut butter enough for me to do that.

Siobhan: 7:28

It is, again, a bit thin.

Rob: 7:29

However, I would do this with like shamboard and make like a peanut butter and jelly.

Andy: 7:35

There you go. Oh, so yeah. I'd be going for like some kind of chocolate liqueur with it. Oh, for sure. Liquid Reese's peanut butter cup.

unknown: 7:41

Ooh.

Rob: 7:43

Hold that thought for a while. It is delightful. I would also like to state that we are drinking these at room temperature because we have just opened them.

Siobhan: 7:51

Yeah.

Rob: 7:51

They are supposed to be refrigerated after the fact, so I wonder how much the taste would change had we had them cold.

Andy: 7:57

But uh I did try to chill the orange cream for a bit, but the science side of that would say that the chilling would mute the taste, correct?

Rob: 8:04

I wonder if it would lessen the Kentucky hug so you would like know even less that you were having.

Siobhan: 8:09

That's true.

unknown: 8:10

Right.

Siobhan: 8:10

We'll find out in the cocktails.

Rob: 8:11

Oh, yeah, we'll find out.

Siobhan: 8:16

I enjoyed this though. This was good.

Andy: 8:17

It was good. That one is good. You know what this is making me think? Like, without even getting to the egg or waffle. Peanut butter jelly time?

unknown: 8:24

Oh.

Andy: 8:25

They need to do it just bypasses. Um, yeah, just ignoring it. With a baseball bat. They need to do like um eggnog. There you go.

Siobhan: 8:35

Yeah.

Andy: 8:37

Where yeah.

Siobhan: 8:37

Where yeah, eggnog, there you go.

Matt: 8:39

All right. Shall we birthday cake next, guys?

Siobhan: 8:41

Yeah.

Matt: 8:42

We got some birthday cake here. And Rob, you recognize so there was a tag on this one, and I had no idea who these guys are.

Rob: 8:49

Now I'm not sure if it says anything as to why they're on here, but uh there's there was a little kind of tag on the bottle with uh Mike and Mike Golick. I don't know if they sponsor the birthday cake, if this is their favorite sip and cream, or or if they have something to do uh with this company. Yeah. Uh, but uh I recognize these faces.

Siobhan: 9:10

We should look on the jar when we're looking.

Matt: 9:13

We should do that.

Siobhan: 9:13

Yep.

Matt: 9:14

It's almost like we should have the jars in the room with us.

Siobhan: 9:16

A little bit.

Rob: 9:17

Yeah. We'll figure it out. I'm gonna smell the birthday cake. He's giving me vanilla icing straight out of a container.

Siobhan: 9:23

I get cookies and cream a little bit myself.

Matt: 9:26

This reminds me when you're a kid and your mom's like lick the beaters from the make the cake. That's exactly what I got here.

Andy: 9:31

Or when you definitely did not open the can of icing in the fridge and stick your finger in it.

Rob: 9:36

I'm getting spot on.

Siobhan: 9:37

I got it. Very vanilla.

Rob: 9:39

This is the first one that has maybe a hint of a aftertaste for me that I'm not a huge fan of. I think because it's so sweet that when the sweetness runs out, it is very sweet. Avoid of other things on the back of it.

Siobhan: 9:51

I will say I get like the sprinkly whipped cream cake.

Rob: 9:55

I'm getting fun fetty. Like all yeah, like a very fun fetti. Yeah. 100%.

Siobhan: 9:59

It's definitely giving all the layers. It's not bad.

Rob: 10:02

It's just my least favorite so far. So far. Yeah, I agree. That that's where I'm at.

Siobhan: 10:06

I will say, like, I have originally said now, since we've this is the third one we have, that they're kind of thin, but I don't hate that because I think if it were thicker, I would not enjoy it.

Matt: 10:15

Were you expecting more like a I'm sorry, I didn't mean to interrupt you. You're more of like a Bailey's type thing. Kind of.

Siobhan: 10:21

Yeah, kind of. But I I don't hate this. Like it's more of just like, I think that's what I was expecting, and now it's like a lot thinner than I thought, but it's still good. And the flavor is still spot on.

Rob: 10:31

Yeah. So interesting question slash fact slash opinion. I think if we chilled them, they would they would thicken up quite a bit.

Siobhan: 10:41

I don't know. Sure.

Rob: 10:41

That would be logical. Because you think about it, like when you heat up milk, it thins out. It's a warm glass of milk. It doesn't have that thicker consistency. I wonder if if we would be getting a different mouthfeel if we chilled them down.

Siobhan: 10:53

Indeed.

Matt: 10:54

The next up is the one that inspired this episode. This is the Ego Waffles brunch in a jar. And uh, this is one that Rob sent me on Instagram, and I gotta step into the confessional. I was just down in Florida on a business trip, stayed with my dad for a few days. We went to a total wine because I had a tiny little jar of this, and I I couldn't resist. I tried it. Cheater. You know what?

Siobhan: 11:14

I bought orange cream moonshine, and I haven't drank it yet because I was supposed to be waiting for this.

Rob: 11:18

I am a grown-ass man, damn it. Listen, I don't know if you are like maple syrup and butter is what it smells like.

Siobhan: 11:26

This is gonna be my nightmare.

Rob: 11:28

This one's for Anchemima. You know what? This is my least favorite. Yeah?

Siobhan: 11:32

Yeah, this is not doing it for me. I don't like this.

Matt: 11:35

It's got I can taste the alcohol on the back of this one for sure.

Siobhan: 11:38

It's one of my least favorite flavor profiles ever. So I feel like I'm very biased in that.

Andy: 11:43

I love maple.

Siobhan: 11:44

It's got like a burnt sort of flavor to it.

Matt: 11:48

Right out the toas.

Siobhan: 11:49

Yeah.

Matt: 11:50

Yeah. Perhaps not our our most favorite here, but I do I actually like it. I enjoy it.

Siobhan: 11:56

I mean, again, not offensive, just not my favorite.

Matt: 11:59

No, and I think it's also fair to say that there's not anything truly awful on the table right now. Like these are all good. Maybe, yeah.

Andy: 12:06

So we're splitting hair to bring back what I said in season one. I wouldn't choose sobriety over this. Right. Yeah. But I would reach for something else.

Rob: 12:15

That's fair. That's fair. I think that this one may shine in the mixed cocktail. I think it has a cocktail where you you thin out some of the sweetness.

Siobhan: 12:25

I do, yeah. I need it to balance.

Rob: 12:27

This one and the birthday cake were very sweet. I like this more than the birthday cake, personally. I do too. But it is it is very sweet. So I I think if I may be presumptuous in going first from my rankings personally, I think I'm gonna say peanut butter was my favorite. Orange creamsicle, ego waffle, birthday cake.

Siobhan: 12:48

Okay.

Rob: 12:49

In the straight form. So you had peanut butter up top. That's what I'm having. I'm having the PB up top.

Siobhan: 12:54

I feel like starting from number one, orange creamsicle, peanut butter, birthday cake, waffles.

Rob: 13:01

Okay.

Siobhan: 13:01

Because I really like that orange one.

Andy: 13:04

Yeah. Order we did them. That's the way I liked them. Orange creamsicle was delicious. Peanut butter was good, cake was okay. I'm actually surprised I didn't like the egg and waffle. Yeah.

Matt: 13:14

I'm gonna take the total cop-out answer. Peanut butter in first, everything else tied in second.

Siobhan: 13:18

Okay. Oh, okay. Meh.

Matt: 13:20

Would that put peanut butter up top?

Rob: 13:23

Would that be That's two peanut butters and peanut butter in second place? Yeah, yeah. Yeah. All right. I think overall, cellar. The peanut butter. Stellar sip goes. The official name boot.

Matt: 13:33

Can you read the official name of the peanut butter?

Rob: 13:35

It's officially called peanut butter. Okay. Peanut butter. Sugarlands sip and cream. A peanut butter is Stellar Sip. Stellar sip.

Matt: 13:48

Sugarlands, I believe you're on to something here. This is fantastic. For the record, before we break to make the cocktails, this is very hard to get in Pennsylvania. You have to go over one of the various rivers or bridges on the other side of the state to get it. They do have a few flavors that if you go on the PA Fine Wine and Good Spears website and look up Sugarlands, you will find like five or six flavors, plus they have some jarred moonshine. You can special order it and have it delivered to the store of your choice.

Siobhan: 14:15

Nice.

Matt: 14:16

So if you want to try this and you're outside of Pennsylvania, you'll have much better luck finding it. If you're inside of Pennsylvania, write to your state rep.

Siobhan: 14:22

Fair enough.

Matt: 14:23

All right. They're not busy. Here we go. We're gonna mix up some cocktails. We'll be right back. All right, we are back after some minor mixology here, and we have two cocktails on the table. The first features the ego waffle breakfast in a jar. This is a pretty much that's and coffee liqueur. And shout out to our friends at Lebowski's Cool Lua. We used your coffee liqueur. I'm excited. I haven't tried that yet, so I get to try it in the cocktail. What else coffee liqueur could we possibly use? And then our second here is going to be a cherry pie cocktail featuring the birthday cake. So let's take a let's see how this I'm gonna go with the coffee one first.

Rob: 15:20

Sure. Let's do it.

Siobhan: 15:22

Oh, okay.

Rob: 15:24

Okay.

Siobhan: 15:25

Big fan. Big fan. It's so much better this way. I mean, to be fair, it has ice.

Rob: 15:31

It just breaks it up a little bit, but but it being cold is just also helping so much.

Siobhan: 15:37

Yes. It takes a lot of that burn away.

Rob: 15:39

Lebowski's.

Matt: 15:40

You're gonna want to call Sugarlands, work something out here. We we got something good. Sugarlands, call our friends Lebowski's.

Siobhan: 15:47

Yeah, it's lovely.

Matt: 15:48

Yeah. Wow.

Siobhan: 15:49

And light. Like alcohol-wise.

Andy: 15:52

Yeah.

Rob: 15:52

So this was the the egg or waffle. And our ratio here was was two to one. Right.

Siobhan: 15:59

Two sipping cream to one Kool Lua.

Rob: 16:02

I would be curious to know what a one-to-one ratio would be.

Siobhan: 16:05

Yeah.

Rob: 16:06

I'm curious. If it's probably a bitter. I encourage you to explore that.

Siobhan: 16:10

Yeah.

Rob: 16:11

But you know what?

Siobhan: 16:11

Cool Lebowski's would love for you to explore that.

Rob: 16:14

Hold on one second, because online I had read, Matt, go grab a salt grinder real quick before you finish this.

Siobhan: 16:21

Oh yeah, he did add a little bit of salt.

Rob: 16:28

Okay. Just a teensy teensy little bit. I don't even want to go like a whole crank on this. That's it. Oh, he cranked it. He likes his cream salty people. No, cream in general. Usually salty.

Siobhan: 16:41

How is it?

Rob: 16:42

I would do this.

Siobhan: 16:43

Oh.

Rob: 16:44

I would do this to your beverage.

Siobhan: 16:48

Feel assaulted. That's a weird phrase. Hey, so many things in one before you can do it. Hey.

Rob: 16:55

I cannot remember the science behind it for real. But what I do know is from a culinary perspective, salt is often used as a few enhancer other flavors. And that is what is happening here. I am very pleased I did this.

Siobhan: 17:15

Mm-hmm.

Matt: 17:16

Uh-huh. Oh, oh yeah. I'm very pleased I did this. That really I mean, that came alive. Really? I'll try the salty surprise here.

Siobhan: 17:26

Yes. But it's like salted caramel. You're good. Like a salted caramel situation, because this is very mapley. This is very like and salt and waffles and breakfast. It's not too far off, so it makes perfect sense.

Rob: 17:38

I definitely think it does something for me personally.

Siobhan: 17:41

Okay.

Matt: 17:42

It gives it a little.

Rob: 17:45

You do?

Siobhan: 17:46

Okay. No.

Rob: 17:47

I I don't think it makes it worse. I don't think it makes it worse. Do you taste the salt? If you don't taste the salt, you've not done it.

Siobhan: 17:52

I taste a little bit of it. Yeah.

Matt: 17:54

Andy, do you normally do like black coffee?

Rob: 17:56

Yes. Okay. And I'm a man who doesn't drink coffee at all. This is delightful.

Siobhan: 18:01

I like this.

Rob: 18:01

Yep. Yeah, for the fact that the ego on its own was my least favorite, this cocktail is very, very good.

Siobhan: 18:08

It's definitely redeemed it for us, I think.

Andy: 18:10

Is that just a uh a kudos to Big Lebowski? Maybe. I don't know. Is it just because they're coffee liqueurs that good?

Rob: 18:18

Or is it that these sipping creams are so much more enhanced in cocktails than than they are nice. Are they not meant to be had just straight? I don't know. So move on to the cherry pie.

Matt: 18:31

I'm so excited just by the look of this. Yeah.

Siobhan: 18:33

Looks yummy.

unknown: 18:35

Oh my god.

Matt: 18:36

So this is our first one that's gonna have the high rock vodka in it. And for those of you that don't know, that would be Dale Ornhart Jr.'s brand of vodka. Although it did not fly across my kitchen at 200 miles an hour, which is a little depressing. And we can try again. I mean, but would it only go left around my living room? That's the question.

Andy: 18:52

If you drink if you drink it, if you place spin the bottle with that, it only drinkes.

Siobhan: 18:57

All right. What else? Did we say what else is, isn't it? Yep, sorry.

Matt: 19:03

Tard cherry juice, the birthday cake, sipping cream. Is there anything else in there I'm forgetting? There is a nice Luxardo cherry. Thank you, Rob, just floating around the bottom of there. Rob looks quizzical.

Siobhan: 19:13

I think we're all kind of quizzical.

Rob: 19:15

I don't I expect it to have so much more taste. And it's just kind of, to me, I'm not getting a lot of the tartness that I thought I was going to get from that cherry juice.

Matt: 19:25

A lot of tart.

Rob: 19:26

I'm just getting a very muted version of the birthday cake.

Matt: 19:29

Of the original? Yeah. Not my favorite, especially not following the last one. I feel like this would be better if it had a straight up sweet cherry juice in it or something like that.

Siobhan: 19:40

I feel like this would be good frozen.

Matt: 19:42

Put some salt in it.

Siobhan: 19:46

I feel like this would be good frozen. Because I do feel like a little bit of the flavor offness to me is that it's just Well, that it's warm.

Rob: 19:54

Yeah. Why don't you do the silver ice? It's not warm.

Siobhan: 19:56

It's just that it's I would love frozen, like literally frozen.

Rob: 20:00

I need to finish it so I can get to that amazing cherry at the bottom.

Matt: 20:06

I'm getting I don't want to pick on sugarlands here. But I'm not getting like total cherry pie out of this one. Could be. So there was a cookies and cream alternative to this cocktail. I'm wondering how that one would turn out. Probably tastes like cookies and cream.

Siobhan: 20:20

Oh, I might have gotten a redeeming pocket out of that last sip.

Rob: 20:23

Maybe we just didn't taste it well.

Siobhan: 20:25

Matt.

Matt: 20:26

I shook the crap out of it.

Rob: 20:27

So towards the bottom, it's getting much better.

Siobhan: 20:29

Yeah. I think it's because of that Luxardo cherry, the syrup. Yeah, there you go.

Matt: 20:35

Cherry syrup I'm getting in here. Hmm. I mean, when you eat the Luxardo, it is better that way. And it turns into cherry pie. I'm just going to take your word for it. I don't like that one at all. We believe it's a good thing. Oh, it's all good. It's all good.

Siobhan: 20:46

Well, all right. One for two.

Matt: 20:49

I think we're all going to agree that surprisingly, out of the two of these, we're leaning towards the uh waffles. Oh, absolutely. Oh, for sure that.

Siobhan: 20:56

If you put salt in this, that's what the colonoscopy prep tastes like. So get ready for that. Hey. When you're 45.

Rob: 21:02

It's important. Everybody's screaming.

Siobhan: 21:04

It is. Everybody does. Preventive care. She doesn't have to do that. Preventive care.

Rob: 21:07

It has nothing to do with their sip and cream. We enjoyed that by itself. I do enjoy the breakfast. We're just not a fan of this particular cocktail. Yeah. Makes me think that it's fair cookies and cream buds and have a finger. No. It's true. No, no, no.

Siobhan: 21:20

All right, what's next? Let's do it.

Rob: 21:22

Well, I think we gotta make the last two now. We do.

Siobhan: 21:36

Woot. We're back.

Matt: 21:38

So, Siobhan, I'll let you introduce the one that you oh great.

Siobhan: 21:41

I made the recipe that is online from Sugarlands. That is the boozy orange Julius. And so it is a blended drink. It is in a blender. Orange juice concentrate, milk, vanilla, some sugar, and the orange cream sipping cream.

Rob: 21:58

It smells exactly like orange Julius. This is crazy.

Siobhan: 22:01

And an orange slice. So I'm the most excited about this.

Matt: 22:06

I just took a picture of Siobhan like mid-sentence and she actually paused. Yep. It was pretty amazing. Wow.

Siobhan: 22:16

Big fan, big fan. It's thick too, to be fair. It's real thick. I have one note. We need like a straw.

Rob: 22:24

I have one note. Whole milk was probably a poor choice. We probably needed like a 1%.

Siobhan: 22:29

I can pretty much guarantee you that Orange Julius uses like whole milk though. Oh yeah.

Rob: 22:33

Probably, yeah. Absolutely. Oh, this is really good.

Siobhan: 22:35

Yeah, it is. I'd almost don't taste the alcohol, which I'm sort of bummed about, but it's a fair amount. So I think it was eight ounces of sip and cream. So a full cup.

Andy: 22:45

It's a lot real good. I think I would like it a little bit thinner.

Siobhan: 22:49

That's fair. Which may have been a blending thing and not like an acting.

Rob: 22:53

I don't know.

Siobhan: 22:54

I don't know. It's good though.

Rob: 22:55

It is. Yeah.

Siobhan: 22:57

So delicious. This is my childhood without the alcohol. I was not drinking when I was a kid. But you know, I am Irish, so No judgment.

Matt: 23:04

When we were making this, we were talking about how like every local mall had an Orange Julius sedan in it. I I don't I don't think that was just a local to Pennsylvania thing.

Siobhan: 23:12

I well, we had them in Connecticut. So tri-state area.

Rob: 23:16

I think you could have gone full sugar. I was just thinking that.

Siobhan: 23:19

I don't know if it needs it though.

Andy: 23:21

I think that would put it over for me. Because I think the vanilla is really sweet for me. I think if she'd have gone full sugar, that we would develop new cavities.

Siobhan: 23:29

Yeah, y'all. To be fair, I doubled everything in the recipe. I doubled everything in the recipe except the sugar because it's a whole third cup of sugar in the original recipe. I don't know. I'm a big fan. I would, I'm gonna like I want to make this at my house. Yeah.

Andy: 23:44

Yeah.

Siobhan: 23:44

My mom would love this. Big fan.

Andy: 23:46

Does your mom drink? Shout out to Carol.

Siobhan: 23:48

Does my mom drink?

Andy: 23:49

Yeah.

Siobhan: 23:50

Yeah.

Andy: 23:50

Okay. I mean, mine.

Siobhan: 23:51

She's gonna be like, rah, I'm not at that much. I'm like, she would drink this though.

Andy: 23:55

She a listener.

Siobhan: 23:57

She will be now. Now that she's mentioned.

Andy: 24:01

Do any of our parents listen? I know.

Siobhan: 24:02

I mean, I well I hope she only starts to listen to this episode right now. And then I will not be swearing for the rest of this episode. Thank you.

Andy: 24:11

I had to explain to my parents what a vlog was. And that's that's like 20 years now. Yeah. That that started being too.

Matt: 24:19

Siobhan, I'll add a chapter marker to this episode that says Siobhan's mom start here.

Siobhan: 24:23

There you go. I will only play it for her at this point.

Rob: 24:27

This is this is fantastic. I can't even talk.

Siobhan: 24:30

It's a print. It's your peanut butter.

Rob: 24:33

All right. I'm gonna set that down.

Siobhan: 24:34

All right.

Rob: 24:35

I don't wanna and I'm going in for the last one.

Siobhan: 24:37

Well, I'm gonna leave some in case this one's garbage. I don't think it will be, though. It smells so good.

Matt: 24:42

Smells so good, right? Oh, good. So the last one up here, we have the peanut butter sip and cream, and uh, this is a Reese's peanut butter cup. Oh martini. All these recipes are on Sugarland's website. So if you want them, just go there and grab them. Indeed. Peanut butter cups are one of my favorite things on the planet. So here we go.

Siobhan: 24:59

Boozy.

Matt: 25:01

It is boozy. It is boozy.

Siobhan: 25:04

Yeah. I like it. Tell me what's in it.

Rob: 25:08

Matt, go, no pressure, Ray. It's vodka. Yes, yes. It's uh half and half. Yeah. It's the peanut butter sipping cream, correct? And there's uh Reese's on the rim. Yes.

Matt: 25:19

And that's all I'm aware of.

Siobhan: 25:21

Okay.

Matt: 25:21

Yep. And I realized that in typical Matt fashion, I missed something slightly. There's supposed to be chocolate sauce on the inside. I was gonna say chocolate. That's okay. Yeah, it's supposed to be a little chocolate sauce on the inside.

Siobhan: 25:30

I think I want more peanut butter out of this. I don't know why. That's the same thing I said. Here's what I'm drinking.

Matt: 25:36

I had the peanut butter cup garnish.

Siobhan: 25:38

Don't eat a piece of it, eat the whole damn thing.

Andy: 25:40

Do you just no wrong way to eat a Reese's?

Matt: 25:44

I feel like I could have half the vodka in here and we would have been okay.

unknown: 25:49

No!

Matt: 25:50

What happened? I got all vodka on that.

Siobhan: 25:57

I literally almost just watched you vomit up a rhesus scope. That would have been really bad. Well quick, get the orange. It'll save you.

Matt: 26:06

No. Okay.

Siobhan: 26:10

What a damn journey this has been.

Matt: 26:12

Show the lands. Shout out to all of you. This is special.

Siobhan: 26:15

Honestly, don't have I would not have tried this if it weren't for the fact that like they sent this and like I like it. And I think I like it more than I thought I would.

Matt: 26:25

Yeah, absolutely.

Rob: 26:26

Yeah, I I definitely came into today thinking, like, are these just gonna be like novelty beverages? Like you're buying the name on the bottle, but then once once you taste it, you're gonna be like, oh, ooh, like not for me. But uh legitimately I haven't had something that I wouldn't purchase and have at home to do different things with.

Matt: 26:48

No. I think um a lot of times you go to the liquor store or beer distributor or whatever, and you pick up something that is flavored and you expect it to be there and it's not quite there. I don't think that's the case with anything on the table. You got the flavor that you expected the flavor to be. And the cocktails just amplified what those flavors are. So the recipes are obviously put together very, very well. I want nothing more than to put on a pair of water wings and dive back into that Orange Julius. Yes. That's the win for me.

Siobhan: 27:20

It really is the win for me, too.

Rob: 27:22

Should I start again?

Siobhan: 27:23

Sure.

Rob: 27:23

Orange Julius favorite cocktail in second was actually the ego cocktail. And then the peanut butter, and then the birthday cake.

Siobhan: 27:34

I feel like I am gonna cherry pie. I'm gonna ditto that because I think I agree. Because I do think that the waffle was better than this peanut butter, but only because the flavor was so strong, and this feels very muted. Like the peanut butter feels a little muted. But it's not bad.

Matt: 27:54

The crazy part is there's six ounces of the peanut butter cream in that cocktail.

Siobhan: 27:58

Well, not in mine.

Rob: 28:01

And I feel like that's that's taking me too far away from the peanut butter sip and cream with the vodka.

Andy: 28:08

I'm in the same order, but if Matt hadn't forgotten the chocolate syrup, I bet you it would have flipped it.

unknown: 28:15

Oh.

Andy: 28:15

I bet you're I bet you that would have put the peanut butter as two. I don't think it would have gone above the orange julius, but that would be very impressive if it did.

Rob: 28:25

No, this Orange Julius clone is on fire. That is clearly the stellar sip of the episode, I believe.

Siobhan: 28:31

Yeah.

Rob: 28:32

But I haven't gone yet. Oh. Oh we don't care. We've outvoted you.

Siobhan: 28:36

Yeah. We already know. You just wanted to put water wings on.

Andy: 28:41

I can't hear you with your mic turned down. Oh, you wouldn't do that two episodes in a row.

Matt: 28:48

Fair enough. One of those might have been accidental. All right, so I'm definitely putting the Orange Julius up top as well. I'm going second with Z Ego, and uh Peanut butter Cup's gonna be in third with the cherry pie bringing up number four.

Siobhan: 29:01

So uh pretty much everybody.

Matt: 29:03

I am fighting the urge. I won't do it. I'm fighting the urge to call an Audible and being like, we're doing the cookies and cream real quick. But I don't know if I have another time. Yeah. We're gonna save that one for another time. Apparently, these are good in the fridge for a couple months.

Rob: 29:14

Six months. I would vote that we we do another episode, uh, maybe uh breakfast drinkables or some kind of drinkables episode with these. I think I think it's a fun centerpiece cocktail to put a meal around. Yeah. Oh, I think so.

Matt: 29:30

Sugarlands distilling or the orange Julius cocktail and the orange dream.

Rob: 29:36

Stellar said. Our highest honor.

Siobhan: 29:39

Yeah. So can you?

Rob: 29:42

You know, Matt, it's funny. I I think sometimes you're just saying things wrong because sometimes you do. It surely is called the orange dream. I I thought you were said orange cream wrong. And I was like, I was like, that was really good. He doesn't even believe in you. What's saying the Kalua? I thought he was just saying Kahlua weird, like the whole I don't know.

Matt: 30:05

You ass. I had such a internal panic attack. I I literally, my brain just flipped out when you said that.

Siobhan: 30:11

I saw a whole face break.

Matt: 30:14

Because I was like, tell me I've been saying the name of this distillery wrong the whole thing. No, no, no, no.

Rob: 30:18

You were totally right. I just I'm the asshole here.

Matt: 30:21

My heart literally stopped for three counts. It was out. It was gone.

Rob: 30:25

Sorry, you can hit the other button for me and I'll chug this orange Julius.

Siobhan: 30:28

Chug and the name.

Rob: 30:31

It's not really. I hope you get brain freeze. Horrible, horrible brain freeze. Let me just very quickly bring it back around and say that I was both terrified and excited for this episode, not knowing how things were gonna play themselves out. But all in all, Sugarlands has got a great thing going. Highly recommend everybody getting out there and trying some of their sip and cream. Absolutely. Indeed. Um I did not have a bad experience all night, other than some of the poor choices that were made. In our mixology.

Matt: 31:02

Probably true. If you're in a state that is not Pennsylvania, Sugarlands has at least twenty different flavors of the sipping cream and at least as many of their different flavored moonshine. I've had their butterscotch moonshine as well, which is out freaking standing. I just orange sliced my face. You orange sliced your face?

Rob: 31:20

Yeah, I was trying to get the little last drop of my orange Julius and the orange just slapped right on the chin. Yeah, a danzel slap. And on that note.

Matt: 31:29

Thank you all for listening.

Rob: 31:31

Bye.

Unfiltered Studios Announcer: 31:33

This podcast is a production of Unfiltered Studios. If you would like to know more about joining Unfiltered Studios, please visit our website at unfpod.com for more information.

Matt: 31:43

Just a few points of clarification as we wrap up today's episode. First, Sugarland's distilling sipping cream is 40-proof, meaning it's 20% alcohol, and the alcohol it contains is either rum or moonshine. That said, the boozy quote for today's episode comes from country artist Earl Dibbles Jr., who said drinking rum before 10 a.m. makes you a pirate, not an alcoholic. Would you like to suggest something for us to drink, give us some feedback, or have your brand featured on Matt and Friends Drink the Universe? We would love to hear from all of our listeners. Please check our episode descriptions down below for links to send us a text, support the podcast, and visit our merch store. To keep up with our latest news or share your stellar sips with us, please like and follow Matt Friends DTU on Facebook, Instagram, X, TikTok, Threads, Blue Sky, and Reddit. For more information about the podcast and links to all of our episodes, please visit www.mat and friendsdtu.com. That's Matt and FriendsDTU.com. Cheers, friends.