00:00We're looking up some some stuff. Nope. Are you ready? Sure, I'm ready. It's following me now.
00:07Well, we're gonna have to be like this. I know. Well, we're gonna show the ingredients first.
00:14Right? Okay. So, we're gonna... Okay. So, just so... Well, you gotta do your opening.
00:21Right, but first for this... First for this... All right, all right. All right. Wait.
00:32Cat! Welcome to a very special Easter portion of Bones Up. Yes. Don't mind me. I'm just cutting lemons.
00:42That's right. So, in honor of Jesus and he is risen, we're gonna make...
00:50Okay, let's not... Let's not verge into blasphemy.
00:55I am just telling you why we're making this particular one. And, by the way, I'm not blas...blas...blasphemous.
01:02I'm a little bit of a heathen, but I... What drink are we making?
01:06The Corpse Reviver number two. Corpse Reviver number two. And I read in a magazine...
01:12No, online, obviously. Not a real magazine, because it's not 1998.
01:17I read that they suggested this as an Easter drink. So, I'm not the only one...
01:22Really? I believe that. Fast and loose with a little bit of... You know.
01:26It's funny. It's kind of the tip of the hat.
01:28Jesus Christ is risen today. It's a tip of the hat. It's a tip of the hat.
01:33These, by the way, are... Wicked good jam, by the way.
01:35These, by the way, and I'm saying these because it happens to be a Corpse Reviver number one.
01:39Yes. We're making the Corpse Reviver number two.
01:42Also, in one of our previous Bottoms Up, we made a Jalisco Reviver.
01:46Which was a spin on the Corpse Reviver, because these truly are classic cocktails.
01:53They've been around forever. They started out as they were like hair of the dog, you know, hangover remedies.
01:58Yes. Hangover recipes. Because if you had four of these, you could revive your hungover corpse.
02:03There you go. But today, it's more about... God's son.
02:07Okay. We have a coop chilling right here.
02:11So, let's get it on. I'm gonna get my shaker tinned.
02:13Okay. Let's go get it. Oh, the guy's following you again. Oh, no, he's following me.
02:17You know what they call me? So, two cameras. A great evening?
02:23No. They call them Boston Shakers. Oh, yes. Boston Shakers.
02:26Yeah. Okay. How about that? I don't have any... What kind of preparation is this?
02:31Mine. Mine. My preparation. Just get it done. If we're missing an ingredient, who cares?
02:40That's how new things are made. That's what I say.
02:45So, our Corpse Reviver number two. Let's start with the gin. Oh, and you know what?
02:51And we've talked about this before, because it's four. Dang, that smells like a good time.
02:58Smell it. Smell it. Smell it. Do you have something that it just smells like? Just smell it.
03:01Yeah. It does. It smells like gin. It's a gin.
03:05Okay. So, watch it. Oh, I was about to be like, hey, no. Anyway.
03:13Nope. We gotta measure this. Okay. And we're gonna do three quarters of an ounce.
03:18So... Of gin? Yeah. Not enough.
03:21Three. Oh, boy. Sorry.
03:22If you wanna... You can always raise it to an ounce, I guess.
03:26Yeah, I'm feeling it those days. You're gonna do your gin. Whoops.
03:31Okay. And then you're gonna do your Curaçao. Your orange...
03:35Okay. Quick question, Mr. I know everything about everything. Can you...
03:41If you don't have Curaçao, what else could you use?
03:44Well, most people don't. I think what most people have is Cointreau.
03:48Or it's triple sec. Or triple sec.
03:50So, if you only... So, you know, you got your triple sec, and then you got Cointreau, and it's...
03:55And then... Curaçao's kinda like up here.
03:57Uh, yeah. This is made by a friend, and it's just a really good Curaçao. They're all orange...
04:03Yeah. That's why I don't have designer bags. All this. Spirits.
04:07It costs a lot of money, and I have my... Mm-hmm.
04:11...blasted 2G Macs over.
04:14Whatever. Good times. Good times.
04:16There's a lot of them out there now. You know, look for the...
04:18I'd rather hold Lelette than hold my bag.
04:20Look for the orange on there. Yeah.
04:21See what I did there? I did.
04:23You're shocked. She's shocked.
04:25She's a pro. She must be on the radio or something.
04:28And the French stuff that we love so much, the Lelette.
04:32There's no substitute for this. Except no substitute for Lelette. Right?
04:36Three quarters of that. Yeah.
04:39I'm making a mess over here, by the way.
04:40I know. It's fine. It's fine. That's why I have all this.
04:43And then we have our... We're gonna juice some... Yeah.
04:47Just... Yeah. Just gonna juice it right in.
04:49Yeah, there you go.
04:50You know, people may want to strain that, but it's fine.
04:54We'll strain the whole drink anyway.
04:58Dun-da-da! Dun-da!
05:00Fascinating, isn't it?
05:02Okay, uh... Scintillating.
05:03But you know, it is... All right, so... Okay, there.
05:06All equal parts, right?
05:08Two thirds, two thirds.
05:10Three quarters, three quarters, three quarters, three quarters.
05:13Quattro. Quattro.
05:14And because of the lemon juice there, we're gonna shake this with some ice.
05:18What about this guy?
05:19Well, so, this guy. So, the cool thing about this drink...
05:24So, I have this chilling, and we're gonna dump this ice out of the glass.
05:29So, now you got a nice, cold glass.
05:31You need ice, right?
05:32And... Yes, please.
05:34And...
05:34Excuse me.
05:37And what we're gonna do... We're gonna do a...
05:39Oh, boy. That's loud.
05:42What do you want from me?
05:45He has... He has fun.
05:47There's such an issue with this ice maker. You hate it, and it's so nice to you.
05:51And so, what we do with the Corpse Survivor No. 2, we're gonna do what they call an absinthe rinse.
05:57Okay.
05:58Okay, we're gonna rinse this lovely coupe with some absinthe.
06:02Baby, take a ride in the coupe. You make me wanna shoot.
06:05Shoot-ba-do. Shoot-ba-do. Shoot-ba-do.
06:07I'm not doing it.
06:08I'm not doing it.
06:09That's the line.
06:10Do-ba-do. Do-ba-do. Do-ba-do.
06:13Do-ba-do.
06:16I'm not giving it to drink.
06:18Yeah.
06:19Just put a little in there and swirl it around.
06:22You know, I think in some previous cocktails I brought out the little spritzy.
06:27The little spray bottle that I have.
06:29Oh, yeah, yeah, yeah.
06:29And you can spray it in there.
06:30But sometimes it's fun just to do...
06:32Just to do a little swirl.
06:34You see the legs coming down in there?
06:35You probably can't see it on the camera.
06:37Oh, the camera's moving to me now.
06:38Swirl that absinthe around and then you're gonna dump it.
06:42You may want to sip it.
06:44Whatever.
06:45I'm on the camera that likes me now.
06:47So now, smell that, Elvia.
06:49Mmm, it smells like black licorice.
06:50So now we got a little absinthe, you know, coating the glass.
06:54And now we're gonna shake this.
06:56We're gonna shake our concoction, our Corpse Reviver number two.
07:01Now I'm gonna smell them right now.
07:03There we go.
07:04There we go.
07:05There we go.
07:05There we go.
07:06There we go.
07:06Okay, good.
07:08Show them.
07:09Show them.
07:15See?
07:17Pretty good.
07:17Yeah.
07:20Okay.
07:20One of these days...
07:21So nice and cold.
07:22See?
07:23We're getting a little...
07:25Look at that.
07:26Look at that.
07:27Feels cold.
07:28Touch that.
07:30And break that open there.
07:31And now we're gonna strain it right into our...
07:39Coop.
07:40Right here.
07:41Okay.
07:42Maybe take a ride in the coop.
07:44Oh my God.
07:45Enough already!
07:51Okay.
07:57Right to the brim.
08:02You know what we can garnish it with and make it real nice?
08:04What?
08:05Oh American.
08:05One of our nice cherries.
08:06Oh get that from my front desk.
08:07Okay.
08:08What do we call these?
08:09Elberos?
08:10Yes.
08:10Elberos de oro.
08:11Mm-hmm.
08:12Look at these.
08:12These are delicious.
08:14They're marasca.
08:15Marasca cherries.
08:17Marasca means expensive.
08:19No I'm just kidding.
08:20They're delicious.
08:21Don't fall for the maraschino cherries and formaldehyde.
08:25Is it nice?
08:25Please do not.
08:26You know there's a more...
08:27There's...
08:28There are others available that...
08:30The volume.
08:31These are good.
08:32I can't...
08:34You want me to do it?
08:36You want me to do it?
08:37Oh yeah.
08:39Jesus.
08:41Okay.
08:42All right.
08:43And so...
08:44I go to the gym now you guys.
08:46So strong.
08:47Look at that.
08:48Right?
08:48That's amazing.
08:49I did deadlifts.
08:5175 pounds.
08:53Back up and down.
08:54Pretty dang good.
08:55Yeah I know.
08:57And we do like that.
08:59Look at that.
08:59Look at that.
09:00Come on.
09:01Have a sip of that.
09:02I will.
09:03Bottoms up.
09:04Bottoms up.
09:05Here's to Easter.
09:06Here's to everlasting life.
09:07Mmm.
09:10Here's what ails ya.
09:12That's good.
09:12It's a delicious drink right?
09:14Yeah it's a delicious drink.
09:15It's very refreshing.
09:16Don't be afraid of the absinthe.
09:17I don't know the green fairy and everything but whatever.
09:21Oh it's so good.
09:22It is so good.
09:22Come on.
09:23It's great.
09:24That is a really good drink.
09:26Happy Easter everybody.
09:27Happy Easter.
09:29Happy Easter.
09:29And I'm going to have that salt and pepper sound in my head for a long time.
09:34You can talk about it.
09:36Make me warmer.
09:38Salud.
09:39Bottoms up.
09:45Okay.
09:46Oh wait.
09:47No.
09:47Watch this.
09:51Oh look at you.
09:52Wait no.
09:53You didn't do that right?
09:54Yeah.
09:55Before you finish that drink real quick.
09:57I want the cherry.
09:59I just want to let everyone know like Dave from outside don't you think that everyone
10:04looks like we have an OnlyFans situation going on here.
10:07We have three cameras set up.
10:08Well three lights.
10:08Two cameras.
10:10Luckily we're in the kitchen.
10:11If you see this upstairs.
10:13Jesus.
10:13You know we've hit the skids.
10:17All right.
10:18Okay.
10:18Bye.
10:19Okay.
10:20Keep going.
10:20You probably get the same way.
10:21Alright.
10:21I was gonna wip goes back here.
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