Welcome to this episode of Kennedy saves the world.

It is our very first happy hour on the podcast, except we're in the

Fox building. So this is a mocktail happy hour. And joining me is one of the happiest people I know.

That's why he's here for happy hour. His name is Brian Brenberg. Brinberg. And I also like

hours too. I'm happy. Happy hours. So putting these together is like a total win right now. I mean, happy hour oftentimes from 4 to 7. So there are happy hours. Yeah. So Brenberg, I asked you what libation you would enjoy and you said, chef's choice. I said chef's choice because I actually wasn't quite sure what you were talking about at that moment.

Like, I don't know quite how to answer this question, right? Which happens a lot with Kennedy. It's like, because she processes at a plane up here. And I'm like, you know, she's in a jet. I'm in a crop duster. And so I'm like, yeah, Kennedy, yeah, you do what you want to do. And it actually is this. He thought that I was cornering him with my alcohol problem.

Like, hey, Brinberg. What do you want, man? You want bourbon? You want tequila? I deal with this like on a weekly basis with candy. What do you want? You want port? Should we have an entire glasses of port and just slam them? It's really fast? Just a more port. That actually happened to Brian and Jimmy Phelan and I.

We were at a wonderful steakhouse having a delightful Friday dinner with two of our children's.

And a Fox fan kept sending us over a free port.

I don't know if you know a lot about port, but it's not something you like to consume largely. Maybe just a sip, a thimble of port is a nice way to end the meal.

A constant stream of port. Like, literally like Tumblr, this size of port. So that was not our

happy hour, but I'm going to make you a virgin Paloma. This is a great, versatile summer drink. I'm not really putting top spin on it. No top spin. No, absolutely not. This is pretty straightforward. And I'll show you how we do it, Brimberg. First of all... I want to learn. That's what I'm here for. Yeah, and I know you're going to take this back home to your family. They are going to be so impressed. Yep. So, you know, it's like you rim the glass of just a little bit of lime juice. Okay. Okay, we're doing that. We've got our special tumblers with fender picks inside. What? I don't know if we can see that. Are you serious? Yep. This was a gift. That's awesome. From one of the kind members of the Kennedalia Squad. You play guitar? No, I play drums. You play drums. So I'm just putting a little tahina on there, which is that kind of spicy, delicious, umami. I don't even know what that word means. But I try and pretend like, yeah, it's umami. Yeah, that's what it is. Umami. You know, I'm from Minnesota. Is this going to cause me to, you don't have, that's like against a law in Minnesota to say, if you put salt and pepper on things there, it gets a little crazy, you know. Do you ever have Clomato in Minnesota? I'm not putting Clamato in here. This is great for juice.

Yeah, no, I don't know. Do you ever have Clomato in Minnesota? I'm not putting Clomato in here.

This is grapefruit juice.

Yeah, no, I don't know.

We sometimes have beer in Minnesota.

That's right.

Yeah, I like gluten-free beer.

It's kind of simple.

And if I wasn't in the building, I would put a lovely amount of grandpa's cough syrup, aka tequila, right in there.

Then you add grapefruit soda.

I have chosen today fresca, which is a zero-calorie grapefruit soda.

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