- Welcome back.
I'm here with my incredible musical director
of 20 years, Jason Halbert.
(clapping)
Who was so nervous and I'm loving every minute of it.
So you never joined me over here.
- No, I don't like getting out from behind.
- What, do I have to have alcohol in it
to get you here?
- Yeah.
Well, you know, the only thing I,
well, you know,
the only thing I love more than music is cocktails.
- You make a good cocktail.
- And bonus, we have our good friends here,
John and Lindsay Jaeger from Nashville from Pour Taste.
- Yeah, you introduced me to them.
- Yeah.
And we've, and as you learned, and as our band learned,
their cocktails are so well balanced
you forget there's alcohol in it
which can lead to things like,
remember there, you had them over for your July 4th party.
- July 4th party at my house, yeah.
- I don't remember it at all.
- You were there.
- I was there I've been told
and I do remember the next morning for
Meaning of Life tour rehearsals,
you had to drive my car to work
because I had to Uber home.
- Here's the thing, that's what friends are for.
- Yes.
- Sorry, not sorry.
- No, you know why, they are really good drinks.
- Thank you.
- As soon as you like a gulp,
you're like I hope someone will hold my hair.
Because they taste so good,
you have no idea like what you're taking, but okay.
So wait, we, welcome to the show officially
because y'all have been on the show but not in studio.
- Yes.
- So this is having y'all hair in studio.
- Wonderful to be here.
- Although I do love your screened in porch.
- Thanks.
- That whole little porch vibe,
I'm really into it, it made me miss home.
So before we start, do you have any fun
like Jason stories to embarrass him on TV?
- We have many, however,
we had a beach vacation together one time
and after a few said cocktails, we had a dance party
and we brought a video today,
but he showed our daughter Emerson
how to do a particular dance
and she named it the "Tuka Tuka."
So I hope that you guys get to see it on a video somewhere,
but we brought the video.
- Wait, it's so good, please don't.
- [Kelly] Oh my God, wait, what's this.
- [Lindsey] That's our daughter.
- That was amazing.
- She named it the "Tuka Tuka."
- I'm blaming this on you.
- [Kelly] This is amazing.
- I just wanna make sure I still have control.
- You have control.
- You have a future in dance.
- [Kelly] Yeah, there you go, you got it, you got it.
- All right, we're back.
We had to have control because we just showed him dancing.
That was amazing.
Wait, so what are, what cocktails are we making today?
Have I had this one before?
- No.
- [Kelly] Okay.
- And we took inspiration from you.
- [Kelly] Oh.
- It's a little bit Texas.
- [Kelly] Okay.
I like it, I like it.
- Yes, you know, I like a good topper.
So this time I'm topping it with port
which is actually a fortified wine from Portugal.
- [Kelly] Okay, oh.
- Oh sorry, cocktails and music do go together.
So Jacko's gonna help us through.
- Jacko.
Are you gonna put a spell on us?
- [Jason] Yeah.
- With that sexiness?
(laughing)
- I love you so much.
Okay, so what's the Texas part of the drink?
- All right, so the Texas part of the drink is Sotol.
Sotol is the cousin to tequila,
but it can grow as far north as Arizona,
New Mexico and west Texas.
So we're bringing a little west Texas to the cocktail.
You guys ready to make it?
- I'm ready.
- Babe, what's our first step?
- We named it.
- Oh.
- Soto-mingo.
- [Kelly] Oh my God.
- [John] Just for you.
- [Kelly] I love that you both sang it in unison.
So wait, how do we get started?
- So the first thing you're gonna do is take your pineapple.
- [Kelly] Okay.
- We do about five cubes.
- [Kelly] Oh, five, okay.
- Get it in there.
Then we have three quarters of an ounce
already measured out right here.
- [Kelly] This, okay.
- Of our simple syrup.
- Pour that in, yes, simple syrup.
Then you're gonna take your muddler.
Okay, and you really wanna get in there,
like work that therapy out girl.
- Get it.
And in these little cute bottles,
we've got an exact two ounces
of the desert door Texas Soto.
- [Kelly] Okay.
- After that add ice to the shaker ten
and we'll shake it
and strain it over the fresh ice.
And then Lindsey will walk us through that final step.
- [Kelly] Okay.
- Shake it like you're mad at it,
we're playing with Jacko.
Yeah!
Okay, okay.
- All right.
- All righty.
- Get it out.
- [Kelly] It's all falling apart.
- [Lindsey] Really get it.
- Okay, I think I should have muddled a bit more, but yes,
that's good.
- [John] Lindsey's is perfect right there.
- So what do I do with this?
- So we're gonna take this.
- [Kelly] Okay.
- Okay, spoon upside down,
it just gives a little finese,
and you're gonna pour it over.
It's just a little.
- [Kelly] Oh.
- Float of port,
look how pretty that is.
- Then we're gonna put our pineapple leaves in there.
- Pineapple.
- [Kelly] Okay.
- [John] Oh, that looks scrumptious.
- [Kelly] And then you put this in.
- [Lindsey] And you're done.
- Okay, and then we, then we drink, we toast.
- Then we drink.
- Then we drink it.
- We toast.
And then we drink.
- Hey, you know what I wanna toast?
Y'all have your new place, right, in Hendersonville?
- We do.
It's called the Highlight,
it's a three and a half acre property.
We're calling it an all ages culinary estate.
We got food vendors, coffee, cocktail,
shuffleboard lanes, live music.
It's in Hendersonville, Tennessee.
We open later this year.
- What?
I like moved and you what?
- [John] You gotta come back!
- Jason, we killed it.