Welcome back to another episode of Drinking With Robots. I'm your host, Ingrid Folkers. And I'm your host, Rob Nester. On today's episode, we're going to be talking about everyone's favorite maximalist cocktail, the Bloody Mary. We'll talk about the cocktail's history, what it has in common with the bathroom boogeyman of the same name, and just who is the Mary in Bloody Mary. A little later, Bri Scott from Holly Springs, North Carolina's own Blind Pelican stops by to talk about the gargantuan Bloody Marys that have resulted in them going viral multiple times, what it's like to serve a cocktail with a side of filet mignon, and why being behind the bar is just like dancing. But first, a word from our sponsor. Upgrade your cocktail game with Remedy Cocktail Company's handcrafted bitters. Order online at RemedyCocktailCompany.com and choose from over 20 flavors. Elevate your drink experience today. Hey, Ingrid, what's the weirdest drink you've ever been asked to make? I was once asked to make a Bloody Mary using blueberry vodka. Okay, that sounds crazy. Did you taste it? Was it any good? I did taste it, and it wasn't as bad as I thought it was going to be, but I'd still never order it or recommend it to anyone. Okay, but who even orders that kind of thing? This had to be some like try-hard hipster type Shirley. No, it was just a regular guy, middle-aged, well-dressed, looked like he had a job in sales maybe. Definitely the type of person you'd expect to order an old-fashioned with Buffalo Trace. I mean, I know Bloody Marys have gotten more trendy, but I thought it was just due to their maximalist nature. You know, the whole, I'd like tomato juice, vodka, half a cow, and a pizza kind of thing, but I never thought about using flavored vodka. Well, some flavored vodkas make sense in a Bloody Mary. Black pepper vodka, bacon-flavored vodka, even jalapeno-flavored vodka could work. The blueberry was definitely a curveball. Our guest for this episode actually works at a place that is known for their big Bloody Marys. One of the largest on their menu rings up at $100 and includes shrimp, bacon, grilled cheese, lobster tail, a full pound of crab legs, and a six ounce filet mignon. They call it the Medusa. That's a full meal right there, but I know that they regularly produce much, much heftier versions, but I'll leave that to our guests to discuss later. You know, their take on the Bloody Mary would be almost unrecognizable to those who created it. And I say those because like a lot of our classic cocktails, the origin of the Bloody Mary is wrapped in a bit of lore and hearsay. One story says that the original Bloody Mary cocktail, which is slightly different than what we drink today because it was basically one part vodka and one part tomato juice without any of the other accoutrement that we're accustomed to, was invented by the French bartender Ferdinand Patois. Look, those of you who speak French, don't come at me for my pronunciation. I took like four weeks of French in fourth grade, so go easy. In 1921. So he was working at the New York bar in Paris, and that's the bar that would later become Harry's New York bar. It's one that you hear, you know, whenever we talk about, you know, cocktail history, it was the place where like Ernest Hemingway hung out and stuff like that. But it was a straightforward cocktail that was said to be based on a Russian drink, Russian vodka having just become the thing in Europe. And that drink was called vodka and zakuski, meaning vodka and small plates. Also, those of you who speak Russian, don't come at me for my pronunciation. I've never taken any Russian. Patois' granddaughter claimed that he named the cocktail for a woman he knew named Mary, who worked at a club called Bucket of Blood. Now, this seems a little too convenient in the naming side of things. So I don't know. Patois left Paris for New York City in 1925 and brought the, we'll call it the cocktail with him. Another theory is that the Bloody Mary was actually invented in the 1930s at New York's 21 Club. And there's two kind of stories here. One is either that it was created by bartender Henry Zbikovic, and I'm guessing because there's a lot of consonants without a lot of vowels there, or the comedian George Jessel along with a bartender. I will say it's interesting to note that Smirnoff actually used Jessel to advertise the drink in the 1950s. And then we have another claim from Patois of having invented the modern Bloody Mary. So something much more akin to what we have today with things like salt, pepper, Worcestershire sauce, you know, kind of more of the muchness that is a Bloody Mary in 1934 as a refinement to George Jessel's drink while he was at the King Cole room in New York City's St. Regis Hotel. And he did that supposedly with a partnership with a Russian named Sergei Obelensky. Ultimately, when we talk about the where did the Bloody Mary come from, really, all we can know is most likely Ferdinand Patois was involved somehow. And it was sometime between 1921 and 1939 by the time we kind of look at all the different stories there. And as far as the name, it seems like everywhere that Patois was or everywhere that there was a origin story for the Bloody Mary. There seems to be some waitress or actress or something working somewhere that some bartender knew. And that's where the name came from. So, I mean, it's almost one of those things that you could just throw a dart at a board and pick a story that you like. It's like one of those things where an artist writes a song and they're like, oh, baby, I wrote you this song. But he says it to every girl. Absolutely. You know, you can fit any two syllable name in or maybe three if you try really hard. I've always wondered if the cocktail had anything to do with the ghost story where you go in your bathroom, light a candle and you look in the mirror and say Bloody Mary three times and a ghost is supposed to appear to you. Well, like I said, I don't think it has much to do with that outside of the name. But that ghost story is actually pretty fascinating because there are versions of it found in North America, in Europe and in Asia. This story is thought to evolve from a much older mirror divination ritual. OK, let's take a step back. What is a mirror divination ritual? It's said to be this practice of gazing into a mirror to gain insights or connection to the spiritual realm. There are records of a specific mirror ritual being used in Great Britain for the purpose of a person, typically a woman, to see the face of their future spouse. It was said if the woman was destined to die unmarried, she would see the face of a grim reaper reflected in the mirror. Jeez, talk about bad news for being a spinster. Well, I will say this, you know, from a more modern scientific point of view, psychologist Giovanni Caputo discovered this phenomenon in 2010 that like staring at your own reflection in a dimly lit room results in the perception of strange faces. Oftentimes this includes like monstrous beings, old women or the face of even like deceased relatives. Caputo suggests that this strange face in the mirror illusion is caused by dim light producing fluctuations in the stability of the perceived definitions of the face, which is then over interpreted as another person by our cognitive system for face recognition. You know, humans, we're wired to see faces. That's why, like, have you ever done the thing where you've looked at something like I see a face in that, like pieces of wood and things like that? I think it's called pareidolia. It's it's being able to see faces in things. And it's because like our brains are are designed to be able to pick out faces because that's how we identify each other, you know. And it's it's we see that even when they're not there sometimes. So a dimly lit room and a mirror are requirements for summoning Bloody Mary herself. But a lot of the other details change depending on what version of the story it is. For example, the one I'm most familiar with is you say Bloody Mary three times, but there are other iterations. For example, you say Bloody Mary, I killed your baby a number of times. I've also read about it being chanted up to 13 times. All right. 13 times is 12 times too many in my book. But was there an actual person that the legend of Bloody Mary is based on? That's something I've always wondered. Like, was this just a name that sounded good or is there someone that this is about? Well, just like the cocktail's origin lies in ambiguity. It's not really clear if there was an actual Bloody Mary or not. A lot of people tend to think it may have been Queen Mary, the first of England, who became nicknamed Bloody Mary because she burned about 280 Protestants alive during her reign. Yeah. So she was daughter of Henry VIII and his first wife, Catherine of Aragon. And this is probably one of the most famous stories of royalty in all of history. Henry VIII wanted to divorce Catherine in order to marry Anne Boleyn, which this whole thing was because she couldn't give him a son, which we know it was no problem of Catherine. So whatever. But the Pope said no. And so Henry said, well, I'm taking England away from the Catholic Church and establish the Church of England instead. And a lot goes on in that story that we won't get into. But Henry VIII's last wife did give him a son that he so desperately wanted, which was Edward VI. When Edward VI died just six years into his reign, he tried to make sure that power was passed to his Protestant cousin, Lady Jane Grey. But Mary seized the opportunity to lead an army to London in 1553. And a groundswell of support put her on the throne and Lady Jane Grey was executed. As Queen, one of Mary's priorities was returning England to the Catholic Church. In 1555, she went one step further by reviving a law called Heretico Combarendo, which punished heretics by burning them at the stake. And for three years, from 1555 until Mary's death in 1558, almost 300 of them were burned alive on her command. Yeah, Mary was certainly hated by many and her enemies made sure that she became known as Bloody Mary. Like there was a definitive campaign to make sure that name took. Though it is worth noting that her father had ordered the deaths of as many as 72,000 of his subjects. And her sister went on to hang, draw and quarter 183 Catholics. But you know, Mary was the only one nicknamed Bloody. So like I said, you know, once again, marketing. Seems like some sexism is at play here and definitely some anti-Catholic sentiment. But Mary, Queen of England is not necessarily where the ghost story comes from. Others argue that it could be Mary worth. But there are two different accounts of who that even is. One source I read described her as a witch who allegedly put children under a spell and kidnapped them and murdered them and use their blood to stay youthful. Another source was said that she was part of a reverse underground railroad where she'd bring slaves in under false pretenses and send them back down south to make some money. It was also reported that she tortured and killed escaped slaves as part of her witchy rituals. Both accounts report she was discovered and burned at the stake. So that seems strange that there are two very different versions of who this woman was. It makes you doubt the existence of her at all. Yeah, Mary worth's existence is doubtful, but there's one more person it could be. Elizabeth Bathory, a Hungarian noblewoman charged with killing at least 80 girls and young women between 1590 and 1610. Some reports contend that she killed as many of 650 victims. It was said that she subjected them to torture, sewing their lips shut, beating them, burning them with hot irons. And again, we have the same story of her bathing in the blood of these young victims in order to maintain a youthful appearance. So some of these stories seem to overlap, as is common with stories passed down orally. But who knows if this really happened or not? Her defenders argue that the charges against her were completely fabricated because the king wanted to get out of debts he had arranged with her late husband. Regardless of any of this, it seems like the true identity of Bloody Mary is murky to say the least. In fact, it may be murkier than who actually invented the cocktail we call the Bloody Mary. So, you know, the myth could be based on, you know, Queen Mary the first, the real Bloody Mary or other contenders like this Mary Worth, if she even exists, or Elizabeth Bathory. But no matter who Bloody Mary might be based on, she's clearly one of the most enduring urban legends of all time. And speaking of enduring, stick around after the break to see how our guest Bri Scott fares against our AI challenger. They're both tasked with elevating the Bloody Mary sans tomato juice, while still incorporating tomatoes in some fashion. Will she be victorious or will it just be a bucket of blood for her? Stick around to find out. Are you a full-time professional bartender who thinks they have what it takes to defeat our AI challenger? If so, we'd love to talk to you. Reach out to us by sliding into our DMs, we're drinkingwithrobots on Instagram, or emailing us at bookings at DrinkingWithRobots.com. Hey, you. Yeah, you. Listening right now. Do us a favor. Make sure you've subscribed wherever you're listening to this podcast at. And then while you're at it, hop over to Apple or Spotify or any of those kind of places. And leave us a five-star review. If you leave us one, I'll make sure and read it on air. Hey, we just wanted to say thank you so much for listening so far. We'd love it if you connected with us on social media. You can find us at Drinking With Robots on Instagram, Facebook, TikTok, and Threads. Also, check out DrinkingWithRobots.com while you're at it. Hey, thanks for sticking with us. Today we have our guest Bri Scott. She is a bartender, literally hyper-local to me. She works about a mile down the road at a wonderful place called The Blind Pelican. For those of you who enjoy the Instagram world or TikTok world, you may have actually seen Blind Pelican before because they are notorious for going viral with these. I'm going to call them gargantuan Bloody Marys. I've seen large Bloody Marys and these Bloody Marys are insane. We'll talk more about that. But before we get too far down that path, Bri, thanks for being with us. Thank you for having me. Absolutely. You know, I know that you work locally. Yeah. Are you from this little small town of Holly Springs, North Carolina? Oh, yeah. Oh, yeah. Born and raised. So my understanding is you're fairly new to the bartending side of the world, right? For sure. Only a year and a half. Tell us a little bit about you before you got into bartending. Like what drew you to bartending? Was there anything in particular or was it like, well, this is going to be decent money probably? Yeah. So I'm graduating high school. It was 2020 COVID year. So a bunch of stuff going up in the air, not knowing what to do. I applied for a job at the Blind Pelican. I started off hosting, then moved into food running, then quickly after that serving. And I wanted to keep learning more and more about the restaurant. I love the people that I worked with. I love the owners. So I was getting eager to learn more. So I would ask my fellow bartenders questions, how to make our cocktails, how to interact with guests while making cocktails. So as soon as I turned 21, the next day, I had my first bartending training shift. Trained for three days and became a bartender. Would you say that you have a passion for hospitality and guest interaction as well? For sure. I talk a lot. I don't know what I would do if I wasn't talking. I love interacting with people in general. I think I would go crazy if I didn't. When I am not at the restaurant or with friends and family, I do talk to my dogs quite a lot. So I think it's fair to give them some space. Okay. Just checking though. They don't talk back, right? No comment. Well, I think that bartending is a great space for extroverts, especially. I definitely also fall into that realm of extrovert. Tell us a little bit about that first shift you had. Did it go well? I thought it went well, but they say I did fine. I don't think I did that fine. It's really hard to know, especially you don't know what you don't know, right? Exactly. So you think you're doing good, but then somebody like a seasoned bartender could be watching you and noticing little mistakes that you yourself don't notice because you don't know any better. So I think that's all part of the learning process of establishing yourself behind the bar. It seems like you have this innate love of hospitality. Yeah. Does that carry over? Like, are you the type of person that's like, oh, I love getting people together, like outside of your work and like hosting people? Or is that just a, it's a work thing more than anything? I wouldn't say as much as hosting people, but I do love going out, hanging out, being at a part of a big group, I would say is more of my thing. Having people over, it's kind of more of my safe space. Oh yeah. So I'm the exact same way. I like to go out and enjoy the company of others, but I rarely have people over to my house because that's my space and no interaction there if I don't want it. Which I think hospitality driven bartenders are very important in this industry because I can teach anyone recipe specs. I can teach anyone how to hold a jigger and how to properly shake a cocktail. But what you can't teach is that level of care and commitment to the guest and that wanting to please them. So I think you're starting out from a very good spot. So I'm curious, you've been at the Blind Pelican for a little while. What did you do before that? So my only job other than working at the Blind Pelican was I was a dance teacher. Okay. Hang on, hang on. Yeah. All right. Are we talking about like tap and jazz and modern dance and Bob Fosse, Bob Fosse, Bob Fosse? Yes, yes. Oh my God. I love it. Okay. I assume that's a thing you like got into early. I got into it very early. I want to say I started when I was four. I did it all the way through the time I graduated. I went to UArts in Philadelphia for a summer intensive. That was one of the most amazing parts of my life. Meeting all of these talented dancers, being able to work aside them, learning from the best. I also got to tap into another creative part of my body and my mind. So I think that's what I love about bartending too is the creative side to it. I have always said that, especially on a busy shift, bartending is more of a dance than it is like a mechanical, oh, I'm just making a drink. Especially if you're working behind the bar with another person, you really have to like read where their body's going to go, what they're doing. It is like you're dancing with a partner. Do you feel that your dance background makes you a better, I'll use the term, bartender as a bartending partner than most? Yeah, I would say it definitely has helped be a better bartender, but I also do dance behind the bar as well. You can see me pull off a little jig if you want it. That's awesome. It's a drink and a show. There you go. I also love talking about the intersection of non-culinary, non-bartending related passions and how it may influence the creativity you have behind the bar and when you're making cocktails. Do you directly see any correlation besides fluidity of movement that you have behind the bar between dance and your creativity behind the bar? It's like being on a stage once again, being behind the bar. Everyone's watching you. You are performing for your friends, family, and your regulars and for everyone for their first time being in there. How deep have you delved into cocktail creation? Probably not much in comparison, but I do dabble. Yes, no, well. So when you're looking at cocktail creation, how do you kind of approach it? Like I know some folks that are like, I love starting from knowing I'm going to use this base or I know I want to do a drink in the style of when someone comes to you and says, do you want to make a cocktail? What's the next thought to go through your head? I would say I have a couple different perspectives of starting it. Managing side, I do want to use the spirit that we are trying to get rid of or we need to use. Sometimes that will be my biggest priority into creating a cocktail. Then with that, seeing what works with what, if I am not going that direction, I would say I usually start off with a simple that I've been wanting to make and then going from the other direction. Also, can I think about the sweet component first and then pairing a spirit with that? Yes. Okay. You've mentioned you love crafting simple syrups that are unique and incorporating them into your cocktails. Do you also incorporate infusions or I know with being in North Carolina, it's a little tricky. So wait, what do you mean it's a little tricky? Well, for those of you listening outside of North Carolina that might not be familiar with our state-specific laws, all of the alcohol that you sell behind a bar has to come directly from a state-regulated liquor store that we refer to as the ABC, the Alcohol Beverage Commission. They also govern what type of infusions you can do. Essentially, they require you to acquire a permit for every different infusion. And then if you were to batch your cocktails, they require you to get a permit for each batch, including different variations of batches. You need a separate permit for each. So it is a little tricky to do those types of things in this state. That's insane to me. Like you said, I'm so lucky because, you know, I get to make cocktails for fun and I don't have to worry about any of that kind of stuff. But that would be maddening. Oh, it is. It's definitely a very antiquated system. Sure. Hopefully changes are on the horizon. Let's hope so. Yeah, at the restaurant, I'm not able to quite get into that yet. But at my own house, I have made a raspberry limoncello. Ooh, that sounds delicious. Yeah. How long does your limoncello sit for? I wanted to say I let it sit in my pantry for about four weeks. Yeah. About a month. Yeah. That's a good time. That's a classic limoncello. So we have a limoncello on our menu right now that we had to get a permit for. Yeah. And that's a two-week infusion. So the longer you let a limoncello sit, the better it gets, in my opinion. Yeah, it was great. Lasted three days, maybe. It went pretty quick. It was that good, huh? Yeah. Did you make any cocktails with it specifically, or was it just so good you just drank it as is? I did just drink it as is, but I definitely could have come up with something. Nothing wrong with that, though. Are you a sweet spirit or more of like a herbaceous spirit person? I would say it definitely depends on the cocktail. I don't like anything overly sweet or even just a tiny bit on the sweeter side. Say I'm pretty neutral. I would say I'm more on the, again, spicier side. There are moments of passage in your spirit consumption life, and one of those is the first time you have Malört, which thank you for allowing us to introduce you to that spirit earlier. What did you think of it? I was expecting something way worse. It was, it was fine. Yeah. That's really interesting, because we really tried to limit the amount of hype, I guess, or negative hype that we gave you before, because you had never heard of Malört before. No, never, no. And so we were very cautious about what we said in terms of giving you any sort of clue of what you were in for. But I think that in and of itself made you feel that it was going to be just atrocious. I could definitely read a room. Yeah. Okay, so, but now I'm curious, because before I had Malört, I had seen and heard just hideous things about it. Were you the same? Oh, yeah. So I wonder how much of that plays into like the, we'll call it the psychosomatic component of, you know, something is supposed to be atrocious. And so you feed on that? Yeah, I definitely think it plays a factor on your mentality going into taking your first shot of Malört if you already know that it's renowned for being just terrible. So we can tell you this now. I mean, common descriptions of it are like gasoline and bad decisions, bad pennies and stomach bile, you know, all these kind of things, grapefruit and disaster. It's a company whose marketing is a bit tongue in cheek about itself. This is a company that put out a poster that said, Malört, these pants aren't going to shit themselves. Yeah. I love that. Malört, when you want to fight your dad at dinner. Malört, when you want to unfriend someone in person. Well, I'm glad we got to give you your first Malört experience. You took it like a champ, not even a face made. So thank you. Tell everybody. Good on you. I mean, we are. Everybody's listening to this. It's true. Tell everybody. Yep. So speaking of spirits that you're not familiar with, you also told me you recently had your first Jaeger shot as well. And Rumpel. And Rumpelmints. That's crazy to me. You are. I think you won't be offended of me saying this. I think you're the most baby bartender that we've had on the show this far. But we are so happy to have you, especially because you currently work at the Blind Pelican, which is, as we've stated, is known for their over-the-top maximalist garnishes on their Bloody Marys. What is your take on that maximalist garnish presentation? I think it's amazing. When we first started this, our Bloody Mary was just, you know, the celery and cucumber. And then we decided to put bacon and shrimp on it. And then from that, the people coming in would just ask, hey, can we add this on there? And we're like, yeah, I can figure it out. Yeah, sure. And then it became the loptrocity, one with the lobster tail, then became, oh, I want to add everything on your menu. And now we're like, okay, I got you. So what's the largest iteration of a Bloody Mary that you personally have sent across the bar? Yeah. So I was actually there helping build our largest Bloody Mary that we have ever put out. It was $2,024. Started off with 13 pounds of snow crab legs. It almost had everything on our menu a couple of times. It was well over 100 ounces of liquid. How do you get all of the garnishes to stay on top of the glass? Faith. And we do use skewers. That definitely helps. And I would say the crab legs definitely help organize everything to stay and not fall back is the best part of it. If we don't have the crab legs, though, there's always some sort of food that will go into it that we can use as some background. I'm curious, how many people did that feed? It was 11 people. They came from Texas. They did not finish it, but they were so kind to give the rest of the staff their own little surf and turf. That's amazing. That was amazing. I'm sure. It's crazy to see these maximalist garnishes that essentially can feed a small village. So, you know, that brings a good point. Like, you know, the one you just described, 100 ounces of liquid. How many pounds of crab legs? 13. And how long does something like that take? I mean, I'm assuming somebody doesn't just sit down and immediately they're like, I would like the largest Bloody Mary you've ever prepared. And it just pops up, right? Yeah. So putting in the order, cooking the order, and then assembling the Bloody Mary only took 30 minutes. That's pretty impressive. That is pretty impressive. How hard is it to kind of figure out logistically if you have food items going as a garnish? I know that you have filet mignon as one of the garnishes for a Bloody Mary on your menu. So how hard is that logistically to prepare? During the beginning, it was definitely a hard time for us. Now we kind of have it to a science. We rearranged our entire bar when we are training bartenders to build these Bloody Marys, essentially. We do have not a step-by-step what to do, but a good basis what to start with. Do y'all sell a lot of other cocktails besides Bloody Marys or is that your primary focus? Well, we definitely do have an award for Bloody Marys and an attraction we do as well for our smoked old fashions. So I would definitely say that is our most popular cocktail. For your smoked old fashions, what whiskey do you use? We use Woodford Reserve for our house with our house made orange simple with a orange cinnamon bitters and our cherries that we soak in Woodford Reserve for 90 days. That sounds delicious. Absolutely. Well, it's clear that you folks take a lot of pride in the cocktails that you make at Blind Pelican. Listening to you detail the monstrosities that come out of there for Bloody Marys. And I mean that in the most beautiful way of that word. Like they're huge. The challenge for this episode had to be an interesting one. The cocktail prompt for this episode was to elevate a Bloody Mary by building one without tomato juice because that's such an integral part of the Bloody Mary. In fact, you know, in the first part of the show, we talked about how there was even a precursor that was effectively just like one half tomato juice, one half vodka with nothing else in it. It was interesting to see the AI's response and then to see your response on what that could look like. I'm going to run through the AI's cocktail spec and it looks like this. It calls for a roasted tomato water, about three ounces of that, an ounce and a half of Aquavit, about a quarter to a half ounce of Fino Sherry, two dashes of aromatic bitters, a quarter ounce of fresh lemon juice, a pinch of salt. All of that gets thrown into a mixing glass, which I think is interesting because normally when we talk about Bloody Marys, that's a shaking cocktail. It's stirred, strained into a chilled Nick and Nora. So definitely an atypical presentation for a Bloody Mary. You know, we always think of those as in a pint glass. And then it has a tomato dusted rim and that's the dehydrated skins from the original roasted tomatoes garnished with a single pickled cherry pepper on a skewer and a fresh dash of cracked black pepper over top of it. That's what the AI brought to the table. And so we'll have you, if you don't mind, Bri, tell us a little bit about the cocktail you brought. Okay. Yeah. So I went on the route and decided to make a Bloody Mary mojito. Mojito being in the way, instead of mint, I use cilantro. Instead of lime, I use lemon. And I muddled just like you would for a mojito. The ingredients I went with, I muddled cilantro, lemon, sun-dried tomatoes, cherry tomatoes, and cilantro. Going in with a vodka and my Bloody Mary ingredients, which I used a house-made vegetable juice, sriracha, A1, horseradish, celery salt, ground black pepper, horseradishire. Wash your sister sauce. Pickle juice, garlic, some Cajun seasoning, brown sugar, and pick-a-pepper. Now that pick-a-pepper, is that the pick-a-pepper sauce that I'm familiar with, or is it a separate like pepper? No, it's, you're probably familiar with it. Yeah. It's a Jamaican sauce. Yeah. Okay. Okay. Just clarifying. Cool. Well, that sounds awesome. Let's see what our judge thinks. Well, you know, as always, we have three big buckets of points, and the first bucket is taste, because ultimately, we're here to drink good cocktails. Second is presentation. You know, we do like to see them presented in a really interesting or intriguing way. And third is originality. Everybody knows that it's tough to make a whole cloth new cocktail, but we like to see a little bit of inventiveness and originality there. So for the AI, they scored 37 out of 50 possible points for taste, 27 out of 30 possible points for presentation, and 16 out of 20 possible points for originality, totaling 80 points. For your cocktail, you scored 34 out of possible 50 for taste, 28 out of possible 30 for presentation, and 14 out of 20 for originality, giving you a total of 76. We're so sorry, but you have fallen victim to the AI overlord on this episode. I'll get them next time. I definitely think we should start doing some redemption episodes. I think so. That's in the works for the future. But I think you put together a really great response to the prompt you were given, definitely staying true to the maximalist garnish style of the blind pelican, which I do appreciate. Yeah, I think that's one of the places where the AI may have, I feel like the AI kind of fell down a little bit. I would have liked to have seen just a little more on the garnish side. I get that it was elevating it, but I think it might have shot a little high for the cocktail it was. Yeah, absolutely. I agree with you 100% that the AI kind of got a little far away from Bloody Mary. Yeah, one of the things that the judge noted was that the AI's cocktail was, you know, it was nice, but it was much lighter than kind of an OG Bloody Mary. And that kind of didn't work to read Bloody Mary. It was so light that it was just tough to really equate it to it. Whereas, Bri, your cocktail, I think, you know, the judge noted that the color difference was really nice from that vegetable juice and the flavor still read very much of an OG Bloody Mary. Well, Bri, I want to thank you so much for sitting down with us and going up against our AI challenger. If people want to follow you and keep up with your bartending journey, what is your Instagram handle? My Instagram is brie.scott. And you can see a lot of me on the Blind Pelican Instagram or Facebook, Blind Pelican Seafood. Perfect. Well, with that, that's us signing off and saying, drink well. Be well. Stay bloody.