I don't want to share someone else's thoughts.

I want to create my own original thoughts. I want to create my own original solutions. I want to look at situations and come up with my own phrasing, my own words, and do it my way. This is the John Taffer podcast. Shut it down. Hello, hello, I'm John Tafer. This is the John Tafer podcast.

It's been a little while since we've done one of these, Corey, but we're back, aren't we? We are. I'm excited. Yeah, you know, the pandemic knocked us off a little bit. Taffer's Tavern has kept me really busy these past few months. Those of you who don't know, we've opened Taffers Tavern. We open in Alpharetta, Georgia.

We're now open in Watertown, Boston, in Massachusetts.

We're open in downtown Washington, D.C.

We're in Alpharetta, Georgia. We're now opened in Watertown, Boston, in Massachusetts. We're open in downtown Washington, D.C. We're in a Mercedes-Benz Arena. We're opening in Alabama soon, Wisconsin soon. And Corey, I'm saying, I'm going to guess we're about two to three weeks away from a big announcement about Las Vegas. I'm excited. Yeah, Tavern's doing really, really, really well.

I'm really, really, really excited about it. And I appreciate all of those who have been to the tavern. So I got a funny story for you, Corey. About two and a half, three years ago, I'm at Tafer's Tavern. And you know, in Bar Rescue, I've now done 240 episodes. I've got to create new cocktails every episode. Right. And I work with my mixologists who are great,

people like Rob Floyd, Phil Will's, you know, great mixologists around me. And we create all these

recipes. And I'm out in Alpharetta and I'm trying to come up with something new to do for

Bar Rescue. And I took a plastic suede bag that you cook in. Okay.

And I filled it with bourbon.

And then I took brown butter out of a frying pan, and I poured it in this plastic bag.

I sealed it, and I put it in hot water at about 150 degrees, and I let it sit for hours.

I then took the bag of the whiskey and a brown butter out of the hot water, put it in a walk

in refrigerator, let it cool, the butter coagulated on top, scooped it off, poured it in a

coffee filter, believe it or not. It was a little cloudy whiskey, but it was freaking

delicious. It was unbelievable. So we decided we're going to put it in a cocktail called the campfire. So we decided we're going to put it in a cocktail called the

campfire so we decided we were going to put it in a cocktail called the campfire and uh we did and

corey was selling a thousand campfires a month so now this is two years ago we're selling

them like crazy everybody's asking for this browned butter bourbon.

Well, I've never experienced anything like this before. So I went to a lab with flavor

labs and I started working with some great partners and we created taffers browned butter

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