March 25, 2025 • 35 mins
Andy, Josh, and Siobhan join Matt to take a sip of nostalgia with Monica and David Kowalski, the creative duo behind Lebowski's Kool-Luah coffee liqueur and Lebowski's Tap Room in Colorado Springs. Monica shares how she's been crafting this remarkable coffee liqueur since she was just eight years old, using her late father's recipe from the 1970s that has now become an award-winning spirit taking the cocktail world by storm.
As we sample White Russians and espresso martinis made with Lebowski's Cool Lua, Monica and David reveal the incredible versatility of their spirit through creative concoctions like a limoncello White Russian that tastes like German chocolate cake. Their passion for crafting unique, high-quality experiences extends to their tap room, where they showcase local producers and have developed over 50 different White Russian variations.
Rapidly expanding distribution throughout the country, Lebowski's Kool-Luah represents the perfect blend of family tradition, craftsmanship, and innovation. Are you ready to abide a truly exceptional coffee liqueur?
Visit www.mattandfriendsdtu.com for links listen, support the podcast, and more!
Check out our sponsor, Poppin's Travel Company, for all of your travel needs! Their highly qualified agents are ready to book your next big adventure or dream vacation.
We'd love to hear from you on social media! Like and follow us on Facebook, Instagram, TikTok, Threads, and X.
Cheers, and thanks for listening!
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Matt (00:00):
10, 9, 8, 7, 6, 5, 4, 3, 2 , 1.
Siobhan (00:12):
We have liftoff.
Matt (00:17):
Welcome to Matt and Friends.
Drink the Universe.
Drink the Universe.
Welcome back to Matt andFriends Drink the universe.
Welcome back to Matt andFriends Drink the Universe.
In this episode, we have a barchat for you with Monica and
David Kowalski.
Monica and David are joining usto talk about their Lebowski's
Koo l- Luah coffee liqueur andLebowski's tap room in Colorado
(00:37):
Springs, Colorado.
Joining me for this bar chatare Andy, Josh and Siobhan.
Josh (00:46):
And without further ado, let me tell you, we abide.
Siobhan (00:49):
We got our bottle Yep Perfect.
Josh (00:50):
We got our drinks made.
Siobhan (00:52):
We do abide, we do too we abide oh yes, perfect.
Matt (00:56):
Cheers, cheers.
Siobhan (00:58):
Thank you guys in advance.
Matt (01:01):
I don't know.
Everybody went in a differentdirection.
Nope, okay, sorry, I'll do theright one.
Josh (01:06):
It looks like she picked up a white Russian, so that's
what.
Matt (01:08):
I picked up.
That's what I grabbed too.
Josh (01:10):
We've got two cocktails each, plus a little shot glass
with some of the liqueur just totaste it on its own.
David Kowwalski (01:16):
Absolutely.
Matt (01:16):
And just so you know who you're talking to I'm Matt.
I'm Matt.
I'm Josh.
Siobhan (01:22):
I'm Siobhan.
Andy (01:23):
I'm in the corner and I'm Andy way over here.
Monica Kowalski (01:27):
I'm like.
Josh (01:28):
Andy's arm that's the best part of him actually the best
part of Andy so I always havefriends join me for this podcast
.
Matt (01:37):
It's one of the great joys of doing this yeah, there we go
.
This is, and friends, as Ialways say, but we're very happy
to be meeting with both of youtoday.
I guess I'll I'll.
I want to keep this reallycasual, but I'm going to open up
with a question.
Monica, this was your father'srecipe.
Monica Kowalski (01:53):
Yes, it was.
So it was funny as I was on asales call yesterday and they
said how long have you beenmaking this?
And I was like, honestly, sinceI was eight, oh yeah.
And I was like honestly, sinceI was eight, oh yeah, so, and
I'm 53.
So that's it.
It's been a while that I'vebeen making this, but this was
my dad's recipe, and so you'reenjoying a little bit of
(02:15):
nostalgia right there.
Matt (02:16):
I love that Awesome.
I'm drinking the white Russianand to me it tastes like
chocolate chip cookie, which isreally dangerous.
There could be, several ofthese that will go down in a row
.
Andy (02:26):
Yeah, I'm not going to lie .
This should be stronger toprevent me from drinking it fast
.
Matt (02:31):
That's on us it sneaks up on you.
Monica Kowalski (02:34):
I have one that's a white Russian that they
call it, with Nani from love.
Yeah, anyway, with that andthat one, we only let people get
two of those here, because youdon't realize how much, because
it's got you know it's a lot ofalcohol and it tastes like
cinnamon toast oh, okay, lovethat.
Josh (02:57):
Yeah, so, to be clear, I made the drinks and I went off
of the recipe.
That's on the bottle for thewhite russian and that is an
ounce and a half of vodka inyour glass and an ounce and a
half of the coffee liqueur andthen, an ounce and a half of
half and half.
So are you telling me to slowdown, I mean that's a full shot
of vodka plus a full shot oftheir coffee liqueur which is
(03:18):
half of the proof of a vodka.
So you're at a drink and a halfjust there in that glass.
Andy (03:23):
Yeah, it's delicious vodka .
So we're, you're at a drink anda half just there in that glass
.
Yeah, it's delicious and itdoes not have that the bad vodka
bite.
You know what I mean?
Yeah, yeah, yeah, like none ofthat it's delicious.
Josh (03:31):
Yeah and um, we're not going to name the vodka, but we
didn't use the world's mostexpensive vodka or anything, so
no, we didn't yeah not needed no, no
Monica Kowalski (03:39):
and we shouldn't yeah yeah, so I, and
that's the point right, not thevodka is not supposed to taste
like much, and then if you wantto make it a little fun and for
St Patrick's day, instead ofvodka, use Jameson.
Josh (03:51):
Yeah, there you go.
Same recipe, but with Jameson.
Monica Kowalski (03:54):
Now you got a little Irish.
Josh (03:56):
Are we calling that a white Irishman?
Andy (03:58):
Oh yeah sure, irish Caucasian.
Siobhan (04:01):
Do, do you need?
Matt (04:01):
to say right with irishman I don't know, I guess not, but
we're gonna call it a siobhan.
Josh (04:07):
Yeah, you call it a b.
We could pun all day absolutelygosh.
Matt (04:22):
That leads me to a follow-up question about
lebowski how is that involved inthe, which I absolutely love?
I love the movie I love thebranding.
How did that come to be?
David Kowwalski (04:33):
gotta go.
Yeah, absolutely so.
Um, monica and I've beenplanning a pup style restaurant
bar for years and years.
Um started out more probablylike a 50 style diner.
Monica Kowalski (04:42):
We of course this okay.
When he says planning for yearsand years, it was like oh hey,
friends, we're sitting aroundtalking this someday, we're
gonna do this someday.
David Kowwalski (04:51):
That's how that was the someday so, uh, I mean
to to go further, though.
We we did have recipe books, wedid have notebooks that we
write down things whenever we goon vacation.
Um, ideas for what we wanted inin a restaurant and pub style
bar trip to Iceland in 2019 thatinspired the Lebowski thing.
We went to the Lebowski bar inReykjavik, iceland love it there
(05:11):
.
Siobhan (05:12):
Yep, I've been there too.
We probably had a couplecocktails in it.
David Kowwalski (05:15):
We were probably drinking the universe
that that that's true we.
We knew as soon as we enteredthere that when we finally had
this crazy restaurant adventure,it was going to be Lebowski.
The burgers and their menu wasvery similar to what we had been
talking about.
The white Russians just madesense to us.
We don't know why it just didso.
(05:38):
We made a decision right thenand there that night that this
was going to be aLebowski-themed restaurant.
We would finally do this.
So we came back, we told our uhniece about our concept.
She came for thanksgiving thatyear and she's the one that
actually designed the lebowskithis is our cool logo, but
obviously it's lebowski's taproom also same same logo.
Monica Kowalski (05:59):
She designed it for us um just off of what we
had kind of told her we were, Iwas yeah, I said you know I
wanted to look familiar, feellike saturday morning cartoons,
right, so she got like thejetson feel that I wanted and
that mid-century modern.
So it's like, oh, has it beenaround a long time, or these
kind of things.
And that's what she came upwith and, um, slightly, we
(06:21):
slightly modified it.
The only thing that wasdifferent is, like the, the
actual letters here would be umkind of bounced offset and it
was just for signage and purpose.
We made it level.
That was the only thing that wechanged on it from what she did
in in 2019.
So that was.
David Kowwalski (06:40):
That was pretty fun five years about doing this
crazy restaurant adventure.
Finally, it was a trip toIreland in 2023 where we went
with friends and every place wewent we talked about this crazy
restaurant idea that we had, andit was basically either do it
or forget about it.
(07:01):
I mean, now is the time toeither jump into the deep end of
the swimming pool or it'salways going to be a dream.
And so we came back andimmediately started searching
for locations.
Fortunately, slash.
Unfortunately, Monica was laidoff from her corporate career
with Optum United Healthcare,which allowed yeah, so I've been
(07:22):
there for 16 years.
Monica Kowalski (07:24):
I was a director and, uh, got laid off
and took my severance andcreated 23 jobs for the state of
Colorado and haven't lookedback.
Hell yes.
Josh (07:34):
That's awesome.
That's awesome, that's amazing.
So follow up on that, If I may.
I know you've been making thisrecipe since you were eight, but
did the the restaurant comebefore the actual?
Like official bottling of thisliqueur?
Monica Kowalski (07:46):
Yes, so so that again, like everything was kind
of a, a happy, a serendipitousaccident, right.
Um so which are awesome, right.
So it was difficult to find acoffee liqueur.
Well, first of all, in myconcept here here, our concept
at the tap room is we like tofeature local.
(08:07):
So we have a lot of localcolorado um craft breweries or,
if they're.
If I get something from anotherstate, it's a mom and pop, just
like dave and I.
They are small.
I'm trying to I'm notsupporting somebody that is all
over the place, right, I'mtrying to get the ones that are
in like montana or wyoming orwhatever, all the little local
things.
So that was always my concept.
Trying is all over the place,right, I'm trying to get the
ones that are in like Montana orWyoming or whatever, all the
little local things.
(08:28):
So that was always my concept.
Trying to find a coffee liqueurthat I liked was what I couldn't
find.
And then you know the majorbrands.
I had even more of a challengeto find a distributor to come
here, because I was brand new,right.
So they're like oh, we'll getto you when we get to you know,
(08:49):
you're not gonna.
I'm like no, no, no, I'm gonnabe a vodka bar.
Seriously, I'm gonna be a whiterussian bar.
Guys, come on.
I know it's not there yet.
But I mean it took me 45 daysto open from start to to opening
uh, the doors, which I didn'trealize was pretty quick that is
, yeah, that's very quick yeah,yeah, so you know.
So I was there pounding on thedoors.
Well, um, my daughter was, uh,turning 18 and um at the during
(09:14):
this whole time, and so she'snagging me because she wanted to
get a tattoo with a saying thatmy mom used to say um to her
and or to everybody, and shesays I love you with all my
heart.
So we were looking through herrecipe books and her recipes
trying to find her handwritingthat that way the tattoo artist
could just make that and put iton her arm.
(09:35):
And then I'm looking throughthat.
Um, you were all too young, butback in the day in the 70s, we
everybody had this Tupperwarerecipe box.
So it's a box like this bigright.
Josh (09:50):
And it's green and it's funky.
We know what?
Andy (09:51):
you're talking about you guys remember it yeah.
It was like just bigger than anindex card right.
Monica Kowalski (09:56):
They lasted into the 80s for sure, so I
still have my mom's weird, youknow, with the jello salad, with
the tuna fish.
Andy (10:04):
Oh, no, oh no, thank you for unlocking that memory.
Siobhan (10:11):
That sounds like something Matt would make today.
Monica Kowalski (10:13):
So in the back of that was this yellow folded
legal piece of paper my dad'srecipe for coffee liqueur, right
as we're getting ready.
You know we're just opening up.
So we did use commercial twomonths after.
So I take that out and I'm like, oh hey, I remember let's let
me make this and see how thisworks, cause here in Colorado I
can do anything.
(10:34):
You know I can infuse, I can do, you know, jalapeno, tequila or
whatever Right.
So making that to try with thewhite Russians.
So nobody else gets a testkitchen for eight months.
But I did so.
I made it in-house just forconsumption and I had so many
people that had asked to buy it.
They wanted to buy it.
(10:54):
So we decided to partner withone of our local distilleries
black hat hair and color springsand that's how it went.
And we we pre-sold 1500 bottlesout of our first set.
That's how popular it is.
Andy (11:08):
I feel like that's the proper segue to try the try it
straight here.
Siobhan (11:15):
So out of the classy tiny solo cups I feel like I
spoiler alerted this because Ialready did, or fine china for
this podcast.
Thank you nothing but the bestyes, so good, I really like it
yeah you.
Monica Kowalski (11:30):
If you put a little bit of um baileys on top
of that, then you have a babyguinness and I don't even like
guinness so how about that?
Siobhan (11:40):
so I would definitely drink that yeah so I love that.
Josh (11:43):
So is black hat making.
Is this kind of like?
A like a vodka base, like aneutral spirit base.
And then, yeah, it's a vodkabase, it like a neutral spirit
base, yes, yeah it's a vodkabase, it's neutral spirit.
Monica Kowalski (11:51):
We started that in June of last year, so 2024.
And then we did start enteringit just to get some street cred
in different competitions.
David Kowwalski (12:05):
So the first two.
We won two silver medal awards,initially one in the San Diego
Spirits Festival, one at the LasVegas Global Spirits Awards,
and then we picked up our firstgold medal at the San Diego
International Wine and.
Matt (12:16):
Spirits Challenge in.
David Kowwalski (12:17):
February, just last Friday, so five days ago,
we found out.
Congratulations.
Matt (12:23):
Yeah, that's great.
David Kowwalski (12:24):
Three awards at the Los Angeles Invitational
Wine and Spirits Challenge.
We won a gold medal for theproduct, we won best in class
for liqueurs and we won bestcoffee liqueur.
So it took home three medals inLos.
Angeles last week.
Siobhan (12:38):
That's great.
Andy (12:45):
I'll certainly say we kind of agreed that we weren't going
to just give you an easy passon this.
We were going to give thehonest opinion.
That's true.
Oh yeah, this is good.
Matt (12:50):
This is really good, it is .
Andy (12:53):
Listeners, if you're, if you're a coffee drinker, like or
not, which is me.
Oh, you're.
Siobhan (12:57):
Cause I am not a coffee drinker.
I am not.
Matt (13:00):
There's two not coffee drinkers in this room.
Siobhan (13:02):
Matt is the other one.
Matt (13:03):
Yeah, and I will tell you I like historically, I've gone
for black Russians.
I absolutely love them.
I'm going to try one out ofthis as soon as this podcast is
over.
Josh (13:13):
He's never going to sleep tonight.
Matt (13:16):
Josh.
Josh is worried about me.
It will be entertaining.
Josh (13:20):
He lives two doors down from me.
He's going to be banging on mydoor at two in the morning.
Andy (13:24):
Josh, come out and drink.
Matt (13:28):
But I will say there's another coffee liqueur that's
back there on the shelf behindme that I'm not going to name,
but everybody knows what it is.
Oh, it's the classic.
I would never dream of puttingthat in a cup and drinking it
straight in a million years but,I, never do what I'm doing
Andy (13:43):
with this one Yep.
Matt (13:44):
This one no ice in a cup, straight, flawless, Absolutely.
It's just it's fantastic.
It is very good as they said,I'm not a coffee drinker, so the
highest esteemed award that wegive on this podcast is very
simple we call it the stellarsip, which requires this yeah,
stellar sip, cheers cheers,cheers, and I want to tell you
(14:09):
all the different things thatyou can put it in.
Monica Kowalski (14:10):
So, if you oh yes into just a coke, classic
coke oh yeah, I'm in on thatreally wait, wait, wait wait a
coffee liqueur and a coke that'dbe so good make
Josh (14:27):
a coffee flavored coke back in the day.
Really, it was a thing, yeah,and coffee and Coke goes well,
really great together.
Siobhan (14:33):
Yeah, of course it would work.
Matt (14:34):
Yeah, for sure.
Monica Kowalski (14:35):
Delicious.
Matt (14:36):
I tend to top my black Russians with a little bit of
Coca-Cola.
I've done that for years andyears and everybody looks at me
funny.
Andy (14:42):
But I'll do it.
Well, you look at you funnymost of the time.
Matt (14:48):
Yeah, they're looking at the shirt you're wearing.
Siobhan (14:50):
I was thinking the same thing.
Oh, you know, I think youshould stand.
Andy (14:53):
I love it.
Should you stand up?
Stand up.
It does go well with the bottleart.
Siobhan (14:58):
It truly does.
Yes, I will tell you.
It's definitely.
Yeah, it's a vibe.
Monica Kowalski (15:01):
Yeah, we need to get a picture of you holding
the bottle with that shirt yes,oh, with Coke was one.
Josh (15:07):
What else do you like?
Yeah?
Siobhan (15:08):
what else?
That is one of my questions.
David Kowwalski (15:10):
So we have 54 different recipes for White.
Andy (15:12):
Russians, it's going to be a long night, wow.
David Kowwalski (15:15):
Just.
Siobhan (15:16):
White Russians.
David Kowwalski (15:17):
Wow, some of the crazier combinations.
We do a limoncello, whiteRussian.
Yes Again one-third limoncello,one-third coffee liqueur,
one-third cream.
It tastes like a Germanchocolate cake.
Josh (15:32):
We cake?
Uh, we have an absinthe basedwhite russian right, it's weird
it's weird.
Andy (15:34):
I know a guy who has some limoncello.
I might have some littlelimoncello in my fridge.
Josh (15:36):
I have some right over there.
Monica Kowalski (15:38):
Yeah, just just mix it like.
Yeah, just just always do kindof try the equal parts so you
can always add a little more.
David Kowwalski (15:43):
But um, you know, equal part espresso,
martinis.
We have 10 different recipes.
The craziest is a hot honeytequila espresso martini Guys.
Josh (15:56):
I think that's a perfect segue, because we did also make
an espresso martini.
I will admit I didn't godirectly off of the recipe on
the bottle on this one.
I have an espresso martinirecipe that I like to make, so
mine has a bit of frangelico init.
Monica Kowalski (16:14):
I like the way that kind of rounds it out.
Josh (16:16):
So in this martini we went with two ounces of vanilla
vodka, three quarter of an ounceof frangelico, one ounce of
fresh brew espresso, and then Idid one ounce of the coffee
liqueur as well.
David Kowwalski (16:30):
I don't like mine creamy.
Josh (16:32):
personally, I you know if I want a creamy drink I'll go
with the white Russian, but itfoamed up really nice.
Siobhan (16:38):
And it's been holding here for us.
It's really smooth, cheers,cheers.
Matt (16:43):
We're going to let Siobhan Siobhan is on a quest to drink
every espresso martini on theplanet, so I'm gonna let her
respond.
Siobhan (16:50):
I don't know about planet, but like I'm on a
journey.
So obviously I've already saidthat I'm not a coffee drinker,
but if there's any entry levelthat would get me into a bitter
flavor, it is alcohol and alsococktails.
So I just am on this sort ofand it's been about a year like,
which is fun for me to documentum, that I've been like on this
espresso martini journeybecause Cause like I went on a
(17:12):
cruise, right, so like a cruiseis the best honestly placed to,
because we had a drink package,because if you get a drink
package on a cruise, you go ohhey, I'll try this drink.
This is trash Bye and I'llleave it on the table and I'll
go and I'll get another drink.
I.
I was on the track of either doI do a Bloody Mary experience
or do I do an espresso martiniexperience, so it was kind of
(17:35):
like bitter savory fork in theroad for me and I made the
espresso martini choice, butthis is one of the better ones
that I've had.
I have a note on my phone aboutthe espresso martinis that I
have had and I've been keepingtrack.
But this is wonderful.
It also makes me very excitedthat you all are doing tribute
to your dad, monica, because Ilove that so much.
David Kowwalski (17:58):
That resonates with me a lot.
So Monica's dad was an absolutegenius.
The thing that sets us apart isthe vodka base.
It doesn't add that extraflavor component to the coffee
liqueur.
I mean, the national brands areeither rum or tequila-based
spirits, so the alcohol comesthrough in those.
The vodka acts as a naturalpreservative.
(18:19):
So we're one of the only coffeeliqueurs that's 100% no
additives, no artificial flavorsor colors, which makes it both
a vegan and gluten-free productas well.
Monica Kowalski (18:29):
Monica's dad, I don't think gluten even existed
in the 80s, when he was makingthis drink, you know what gluten
was there?
David Kowwalski (18:36):
probably were some vegans, but I think they
just ate salads in the 80s.
Siobhan (18:39):
maybe that's true, fair , yeah, yeah, yeah.
David Kowwalski (18:42):
But yeah, so I mean his product that he created
in the 70s and 80s fits everysingle box of a product.
Monica Kowalski (18:51):
No, you know, and Dave says my dad was a
genius, which which warms myheart because, um, my dad passed
away in 1989.
So this is really kind of that,that way to bring and it's very
like when I say it's nostalgicand the smell and the thing it
brings me back to, you know,like just a just a good good,
just fun memories and and fondmemories of a family and and
(19:16):
christmas, when we used to givethis to, like the neighbors and
and one of our neighbors wasfrom hello and one orange cello,
I think, or clementine andstuff like.
It was just stuff that peopledid differently, just it was
different that's such a greatold school thing on the bottle
where it says donnie, it's, it'smy dad, donnie, not donnie.
Andy (19:38):
Yeah that's such a great old school thing of like having
your thing, that you are knownfor making and giving, and yes,
you know that's.
That's such an old school thing.
Siobhan (19:48):
I love that I love that too.
Yeah, I lost my dad in 2015, so, like this is just.
I was reading all the materialthat you all had and I was like,
oh, what a great tribute, likejust so beautiful and all the
nostalgia and I'm I'm so happyfor you it connects my family to
the rest of his family.
Monica Kowalski (20:07):
But my family I'm the only child, so that
could give that connection too.
So there's a lot of fun stuffwith it'm the only child, so
that could give that connectiontoo, so there's a lot of fun
stuff with it yeah, the onlychild.
Andy (20:13):
There we go yeah, absolutely yes on that.
That legacy, that memory isawesome I know that's cool.
Siobhan (20:19):
Recipes really bring us together.
Matt (20:21):
That is a really beautiful thing, I love it and for the
only children our christmaspresents are the only ones under
the tree so hot.
Siobhan (20:27):
That's right, that's right, exactly.
Yeah, that's so great you.
Matt (20:33):
I think you had a couple of questions do?
Siobhan (20:34):
I mean not that many, but like we've, because we've
covered all the things 97questions no I don't, I don't.
Josh (20:41):
I've got two if you oh my god, josh, go all right so I
come from the, the on-premisesales world in the liquor
industry, grew up in therestaurant industry, worked
behind bars, managed bars.
Siobhan (20:53):
Behind bars in jail, just kidding.
Not those bars.
Matt (20:57):
I hear the booze are coming.
Josh (21:00):
So two questions, because I live in the on-premise world
here in Pennsylvania, so how hasyour distribution gone through
this process?
Are you in a lot of states atthe moment?
Are you kind of localized toColorado at the moment?
Monica Kowalski (21:12):
Great, yeah, great, great question.
So since we partnered with acurrent distillery, we're able
to sell in California, Texas,florida and Colorado right now
Dave is.
So we separated our licenses.
So I have the license for thetap room.
So when you're in colorado,inception all of you, when
(21:34):
you're in colorado and you're atthe tap room, that's my license
you're drinking under wherewhere exactly?
I want to shout that out.
Andy (21:41):
We are sponsored by a traveling yeah, we are so
puffins, uh, travel company.
How can you get?
Siobhan (21:50):
us to.
Andy (21:50):
Colorado.
Josh (21:51):
Springs.
Is it Colorado Springs?
Monica Kowalski (21:53):
Colorado Springs, colorado, and then you
can see Pikes Peak.
Siobhan (21:55):
Yes.
Monica Kowalski (21:57):
You know, pikes Peak is a beautiful mountain.
That they, what is it?
America Beautiful, yeah, yeah,that's what it was written.
Mountain's Majesty.
Josh (22:05):
Awesome.
So are there then plans toexpand out of those states?
I would assume as.
David Kowwalski (22:10):
Monica mentioned, we just launched the
product last June, so we'reliterally only nine months in
and we're still in four states.
That's pretty good right.
We've sold over 5,000 bottles ofproducts so far.
We just ordered 25,000 bottlesfrom Black Hat as we get ready
to launch across the UnitedStates.
We have it in liquor stores allover Colorado.
We have it in 27 otherrestaurants that are now
(22:32):
carrying it as their primarycoffee liqueur, and growing
every day.
So we're excited to expand intoCalifornia, Texas and Florida
initially, but we're hoping toadd two or three states a month
by the end of 2025, our goal isto be pretty much everywhere.
Matt (22:49):
Amazing.
We have a little core oflisteners down in, like the
Tampa Bay area, so I'm going toget them there.
Josh (22:55):
They go, I'm going to get them on the train for sure.
And so a more geeky bartenderquestion, literally from a
meeting I was at with somebartenders earlier today, the
coffee liqueur realm goes fromlike five milligrams of caffeine
in a shot up to 200 200, whichwould be about a normal cup of
coffee.
Where do you guys fall in there?
David Kowwalski (23:15):
some people care and some people don't care
about that, but it's interestingso a one ounce shot has about
an eighth of a cup of coffeeokay, you have to do eight shots
to be equivalent to a cup ofcoffee so you're not going to be
too buzzing right off of uh one.
No one drink three martinis andyou're still gonna still be too
buzzing right off of one drink,no, I mean three.
You're still going to gonight-night.
Josh (23:35):
Challenge accepted.
Siobhan (23:36):
Yeah right.
Josh (23:38):
Exactly.
Well, I did put real espressoin that martini you're drinking,
Matt.
Monica Kowalski (23:41):
Yeah, you did.
Okay, that's not my fault, no,no no, we're not blaming you at
all.
Andy (23:45):
That's definitely not them .
I got a research paper to write, so you know.
Siobhan (23:50):
Matt will be calling me and make it more enjoyable.
Perfect.
Matt (23:54):
Perfect.
Monica Kowalski (23:55):
Yeah, we had, uh, it was featured in one of
the morning shows in LA and, uh,they were doing like, like big
shots Like you're, you're almostin between the, your red solo
cups, and they had glasses likethat and they were doing and I
was like we should not be doingthat much shots.
Matt (24:14):
Okay, well there are some mornings Truly Absolutely.
Siobhan (24:23):
Yeah, but I would love to know sort of each of you what
is cause.
You said how many recipes youhave of your drinks that are
including this.
What are your, each of your,favorites?
Monica Kowalski (24:36):
probably.
The tequila, old-fashioned, isprobably my favorite and I use a
reposado, so yes, I use acertain Reposado that's my fave.
Oh, so I use that an ounce anda half, and then an ounce of
(24:56):
coffee liqueur, my coffeeliqueur, yeah, and then about
four dashes of Aztec chocolatebitters on a craft ice, and
that's it.
That's it here for it.
Josh (25:08):
That sounds great we didn't even tell you the reason
we were late is because we werehaving dinner, um, at josh's
house down the street and, uh,we, I did a uh flank steak with
a uh coffee rub, a dry rub onthe flank steak.
I was like, hey, we're gonnahave coffee tonight, let's do a
little coffee in our, in ourdinner.
Monica Kowalski (25:23):
So yeah, so it's really nice with the
reposado, just because it's thatsweeter.
So you get like the just a nicesip as you're sipping on that.
But I mean, from a whiteRussian perspective, I'm going
to have to go with the pinkRussian.
It's a strawberry vodka based,so it has, and then we top it
with fruity pebbles.
(25:43):
Oh what okay, wait I love whatI'm hearing.
Josh (25:49):
You got a lot of head turns on that and there's only
four of us in here.
Siobhan (25:52):
No, but I feel like I'm the last person that's gonna
say I love that.
Josh (25:55):
But I love that like you are wearing pink and and teal um
kitty cat headphones.
Siobhan (26:01):
I'm wearing cat headphones because matt's
daughter gave me theseheadphones to borrow.
Matt (26:06):
However, she forgot her, so she has the headphones from
my nine-year-old and she's doinga great job back there.
Siobhan (26:12):
I don't hate on those, but I feel like wait a sec.
Josh (26:15):
That sounds great someone needs to call the plcb and get
this, this liquor, in here sothat we can uh make more of
these, these recipes, yes I knowI'm not a big sweets person
like oh, but I would, I'm a hugecoffee person, right like, like
my coffee's bougie.
Andy (26:31):
Right Like we get the local roasted coffee like that's
from down the street, that'swhat's in here Roasted down the
street.
Right, we have the coffee makerthat grinds the whole beans and
then drops it straight down,like we take our coffee pretty
seriously.
Same here.
Josh (26:48):
There's two coffee nerds.
I drink it black.
There's two coffee nerds andtwo coffee haters.
Siobhan (26:54):
Well, hater is a strong word, I feel.
Josh (26:56):
Two coffee non-coffee drinkers.
Yeah, yeah, yeah, but.
Andy (27:00):
I think we all agree this is a damn good coffee liqueur it
is.
Matt (27:04):
Honestly, it really is.
Andy (27:05):
The mixed drinks are great .
I love them.
They're fantastic, but juststraight.
Monica Kowalski (27:12):
Like you said, matt the other main brand coffee
liqueur like I wouldn't drinkthat shit straight I gotta say,
and then to have a little funwith so, since you're non-coffee
drinkers, we do.
Yeah, partner with the localcreamery, because again, we have
our own test kitchen, rightlebowski's tap room is is we can
test anything out and if, if weget the thumbs down, then we,
(27:33):
you know, go another direction.
But a local creamery makes it'scalled the dude's ice cream and
it's our coffee liqueur and,and you know, you don't have to
be 21 to buy it, because youfigure vanilla is 30 by alcohol
anyway, right, so they're justusing it as a flavoring, but it
is with ice cream so you getlike that affogato flavor?
Siobhan (27:56):
yes, oh nice I'm here for that, yeah I want to you,
monica, you answered.
Now, dave, you should answerwhat's your favorite, my
favorite, so what's yourfavorite?
David Kowwalski (28:06):
um, I mean I to go to a drink we featured
during Christmas time.
So it was with a Molly Browndistillery out of Denver.
They make a spiced bourbon andso basically, molly Brown spiced
bourbon, half and half with ourcoffee liqueur the way I
described it is.
It tastes like Christmas born.
It's just basically a blackRussian, but you get the spice
(28:30):
from the bourbon, half and halfwith our coffee liqueur.
Very, very simple drink, but Idrank that all through the
Thanksgiving and Christmasseason.
That was my favorite newconcoction that we came up with
recently.
I like that.
Josh (28:43):
So good.
That sounds delicious.
You could make that at home too.
David Kowwalski (28:47):
You could do your own spiced bourbon you
could infuse a bourbon.
Josh (28:50):
That would be awesome.
Siobhan (28:51):
We probably have stuff here in crummy Pennsylvania that
they sell.
Josh (28:56):
What I'm hearing is do you have some bourbon?
Matt (28:57):
Yeah, with spice.
What I'm hearing is I need aplane ticket to Colorado Springs
.
David Kowwalski (29:02):
I mean you do?
That is what I'm hearing.
Have you ever been?
I have not.
That's got to come and visit.
Matt (29:07):
But this is why I started this podcast To meet folks like
you, to hear your story.
That is why I started thispodcast, and I'm so excited to
be tasting this today and to bewith both of you.
Is there anything else that youwould like to share with us?
David Kowwalski (29:26):
Anything else.
We need to know that you'd likeeverybody else to know.
No, I just wanted to like thecrazy adventure that we've done
and it's just been phenomenal.
I mean, the restaurant has beena ton of hard work but uh, um,
if we wouldn't open a lebowskithemed restaurant, the coffee
lapoor would not.
I wouldn't have ever looked formy dad's recipe.
Monica Kowalski (29:43):
Why would I?
Why would I have looked forthat right?
You know it was just that'sbeautiful, all the different
things just came in and it'sjust been such a and like you
know, meeting people, getting totalk to people, sharing that
and sharing the story and sayingyou know what?
Do you remember it?
It's fun that you allremembered something Like I
triggered a core memory with allof you and I hope that's, you
(30:05):
know, like the journey that wecontinue on across the united
states.
Matt (30:08):
Appreciate that very much.
I didn't say this initially.
My first drink ever was a blackrussian, so that's that's why I
want to try this choice.
Siobhan (30:17):
Wow, yeah, there you go , we were only children at heart
.
Monica Kowalski (30:21):
Yeah, absolutely, I didn't do that,
did your dad, give it to you.
Yeah.
And there was a reason I don'tknow, so this was a legit reason
.
I got chicken pox and they wereall like in my throat and he's
like here you need to drink this.
And then I wrapped up in likethis big blanket that a friend
(30:43):
of mine had brought me back whenhe was a family friend, had
brought me back when he wasstationed in the Azores.
So it's this big wool blanketto get them to pop out of my
body.
So they were like this is this.
And it completely broke thefever.
All the chicken pox came outand then I was fine.
Matt (31:01):
But yes my dad gave me my first drink.
Dang, we had a picnic.
It's the same, different storyit wasn't a chicken pox picnic.
Siobhan (31:09):
No, it's the same Different story.
Matt (31:11):
It wasn't a chicken pox picnic, Matt Slightly different
situation.
Andy (31:14):
I do think we need to have a podcast discussing our first
drink.
Siobhan (31:18):
Oh boy, oh yeah I remember mine.
Andy (31:24):
I can't tell the story.
Josh (31:25):
I don't think because my mom might listen to this.
Matt (31:29):
I don't think I can tell that story.
Fantastic, write that down.
Josh (31:32):
Well, listen for me as a rep.
I've seen a lot of brands comeand go and I think this is a
really great product and Ireally wish you guys the best.
Monica Kowalski (31:40):
Thank you so much from all of us for reaching
out to us.
Josh (31:44):
That's just from me and I really appreciate it and I hope
you guys do well with this.
Monica Kowalski (31:48):
That's just from me and I really appreciate
it and I and I hope you guys dowell with this.
Thank you, and I'm glad you'reenjoying it.
Siobhan (31:51):
Yeah, and thank you for sharing your story.
It truly meant a lot to me.
I'm like a real empatheticperson, and so it just like
means a lot.
When you hear about like a lotof good backstory behind stuff
too, like it's not just sort ofanother product on the shelf,
that it is a nostalgia kind ofbrand that like brings people
closer to another thing, so Ilove it, thank you guys and I
(32:12):
will ask you the very selfishquestion of do you take venmo
and can I get another bottle?
Matt (32:17):
just what better ringing endorsement can I give you?
Truly, we are.
David Kowwalski (32:21):
We are working with a nationwide distributor to
be able to to ship the product,uh, throughout the united
states very soon.
Andy (32:26):
So yeah, we'll be online by the end of March.
Monica Kowalski (32:30):
We will keep you in the loop, absolutely.
Matt (32:35):
I think you have my email address.
Keep us in the loop.
We'll be more than happy totell our listeners what's going
on.
Family friends, you will have afollowing in Pennsylvania
because this is absolutelyfantastic and send us your
recipes.
Josh (32:46):
Absolutely.
Siobhan (32:48):
I would love that we try to update them on our.
Matt (32:50):
And send us your recipes.
Andy (32:50):
Okay, absolutely yeah.
I would love that you guys havesocial media stuff.
Monica Kowalski (32:52):
We try to update them on our website stuff
, but it's Dave and I, so we.
You know we only have so manycycles in a day.
Siobhan (32:58):
Yeah, of course Of course.
Monica Kowalski (33:01):
So we try to keep you know some fresh and new
, different recipes, flippingthem through so that way people
can figure out how do I use this.
What's a fun way to do it?
You know, like I said, justdrop it in a Coke, you know do,
do you know?
Mix it with limoncello andyou'll you'll enjoy a German
chocolate cake.
You know those?
Matt (33:24):
those kinds of things you'll just really really enjoy
wwwlebowskiskoolluah.
com.
Yep, I was going to say whereelse can we follow you Social
media, social?
Monica Kowalski (33:28):
media.
We're on Instagram, we're onFacebook and we have a tick tock
, but that's for the Bowski'stap room.
But I would say, followingthere, because you'll see the
guys on the team making.
I say, guys, it's all, it's allof our people making white
Russians and having a lot of funwith it.
(33:49):
So you'll, you'll get therecipe from there too Nice.
Matt (33:53):
Fantastic.
Thank you so much for beingwith us on Matt and friends
drink the universe.
Siobhan (33:58):
Yeah, thank you.
This podcast is a production ofunfiltered studios.
If you would like to know moreabout joining unfiltered studios
, please visit our website atunfpodcom for more information.
Matt (34:11):
What better boozy quote for this episode than one from
Jeff Bridges as the dude himselfin the Big Lebowski?
Hey, hey, man, be careful,there's a beverage here.
On social media, please like,follow and push all the buttons
for us.
That's Matt and Friends DTU atFacebook, instagram Threads and
TikTok.
For more information about thepodcast, as well as links to our
merch store, social media andall the places you can listen to
(34:33):
us, visit our websitemattandfriendsdtucom.
That's mattandfriendsdtucom.
Thank you again for listeningto Matt and Friends Drink the
Universe.
10, 9, 8, 7, 6, 5, 4, 3, 2 , 1.
Siobhan (00:12):
We have liftoff.
Matt (00:17):
Welcome to Matt and Friends.
Drink the Universe.
Drink the Universe.
Welcome back to Matt andFriends Drink the universe.
Welcome back to Matt andFriends Drink the Universe.
In this episode, we have a barchat for you with Monica and
David Kowalski.
Monica and David are joining usto talk about their Lebowski's
Koo l- Luah coffee liqueur andLebowski's tap room in Colorado
(00:37):
Springs, Colorado.
Joining me for this bar chatare Andy, Josh and Siobhan.
Josh (00:46):
And without further ado, let me tell you, we abide.
Siobhan (00:49):
We got our bottle Yep Perfect.
Josh (00:50):
We got our drinks made.
Siobhan (00:52):
We do abide, we do too we abide oh yes, perfect.
Matt (00:56):
Cheers, cheers.
Siobhan (00:58):
Thank you guys in advance.
Matt (01:01):
I don't know.
Everybody went in a differentdirection.
Nope, okay, sorry, I'll do theright one.
Josh (01:06):
It looks like she picked up a white Russian, so that's
what.
Matt (01:08):
I picked up.
That's what I grabbed too.
Josh (01:10):
We've got two cocktails each, plus a little shot glass
with some of the liqueur just totaste it on its own.
David Kowwalski (01:16):
Absolutely.
Matt (01:16):
And just so you know who you're talking to I'm Matt.
I'm Matt.
I'm Josh.
Siobhan (01:22):
I'm Siobhan.
Andy (01:23):
I'm in the corner and I'm Andy way over here.
Monica Kowalski (01:27):
I'm like.
Josh (01:28):
Andy's arm that's the best part of him actually the best
part of Andy so I always havefriends join me for this podcast
.
Matt (01:37):
It's one of the great joys of doing this yeah, there we go
.
This is, and friends, as Ialways say, but we're very happy
to be meeting with both of youtoday.
I guess I'll I'll.
I want to keep this reallycasual, but I'm going to open up
with a question.
Monica, this was your father'srecipe.
Monica Kowalski (01:53):
Yes, it was.
So it was funny as I was on asales call yesterday and they
said how long have you beenmaking this?
And I was like, honestly, sinceI was eight, oh yeah.
And I was like honestly, sinceI was eight, oh yeah, so, and
I'm 53.
So that's it.
It's been a while that I'vebeen making this, but this was
my dad's recipe, and so you'reenjoying a little bit of
(02:15):
nostalgia right there.
Matt (02:16):
I love that Awesome.
I'm drinking the white Russianand to me it tastes like
chocolate chip cookie, which isreally dangerous.
There could be, several ofthese that will go down in a row
.
Andy (02:26):
Yeah, I'm not going to lie .
This should be stronger toprevent me from drinking it fast
.
Matt (02:31):
That's on us it sneaks up on you.
Monica Kowalski (02:34):
I have one that's a white Russian that they
call it, with Nani from love.
Yeah, anyway, with that andthat one, we only let people get
two of those here, because youdon't realize how much, because
it's got you know it's a lot ofalcohol and it tastes like
cinnamon toast oh, okay, lovethat.
Josh (02:57):
Yeah, so, to be clear, I made the drinks and I went off
of the recipe.
That's on the bottle for thewhite russian and that is an
ounce and a half of vodka inyour glass and an ounce and a
half of the coffee liqueur andthen, an ounce and a half of
half and half.
So are you telling me to slowdown, I mean that's a full shot
of vodka plus a full shot oftheir coffee liqueur which is
(03:18):
half of the proof of a vodka.
So you're at a drink and a halfjust there in that glass.
Andy (03:23):
Yeah, it's delicious vodka .
So we're, you're at a drink anda half just there in that glass
.
Yeah, it's delicious and itdoes not have that the bad vodka
bite.
You know what I mean?
Yeah, yeah, yeah, like none ofthat it's delicious.
Josh (03:31):
Yeah and um, we're not going to name the vodka, but we
didn't use the world's mostexpensive vodka or anything, so
no, we didn't yeah not needed no, no
Monica Kowalski (03:39):
and we shouldn't yeah yeah, so I, and
that's the point right, not thevodka is not supposed to taste
like much, and then if you wantto make it a little fun and for
St Patrick's day, instead ofvodka, use Jameson.
Josh (03:51):
Yeah, there you go.
Same recipe, but with Jameson.
Monica Kowalski (03:54):
Now you got a little Irish.
Josh (03:56):
Are we calling that a white Irishman?
Andy (03:58):
Oh yeah sure, irish Caucasian.
Siobhan (04:01):
Do, do you need?
Matt (04:01):
to say right with irishman I don't know, I guess not, but
we're gonna call it a siobhan.
Josh (04:07):
Yeah, you call it a b.
We could pun all day absolutelygosh.
Matt (04:22):
That leads me to a follow-up question about
lebowski how is that involved inthe, which I absolutely love?
I love the movie I love thebranding.
How did that come to be?
David Kowwalski (04:33):
gotta go.
Yeah, absolutely so.
Um, monica and I've beenplanning a pup style restaurant
bar for years and years.
Um started out more probablylike a 50 style diner.
Monica Kowalski (04:42):
We of course this okay.
When he says planning for yearsand years, it was like oh hey,
friends, we're sitting aroundtalking this someday, we're
gonna do this someday.
David Kowwalski (04:51):
That's how that was the someday so, uh, I mean
to to go further, though.
We we did have recipe books, wedid have notebooks that we
write down things whenever we goon vacation.
Um, ideas for what we wanted inin a restaurant and pub style
bar trip to Iceland in 2019 thatinspired the Lebowski thing.
We went to the Lebowski bar inReykjavik, iceland love it there
(05:11):
.
Siobhan (05:12):
Yep, I've been there too.
We probably had a couplecocktails in it.
David Kowwalski (05:15):
We were probably drinking the universe
that that that's true we.
We knew as soon as we enteredthere that when we finally had
this crazy restaurant adventure,it was going to be Lebowski.
The burgers and their menu wasvery similar to what we had been
talking about.
The white Russians just madesense to us.
We don't know why it just didso.
(05:38):
We made a decision right thenand there that night that this
was going to be aLebowski-themed restaurant.
We would finally do this.
So we came back, we told our uhniece about our concept.
She came for thanksgiving thatyear and she's the one that
actually designed the lebowskithis is our cool logo, but
obviously it's lebowski's taproom also same same logo.
Monica Kowalski (05:59):
She designed it for us um just off of what we
had kind of told her we were, Iwas yeah, I said you know I
wanted to look familiar, feellike saturday morning cartoons,
right, so she got like thejetson feel that I wanted and
that mid-century modern.
So it's like, oh, has it beenaround a long time, or these
kind of things.
And that's what she came upwith and, um, slightly, we
(06:21):
slightly modified it.
The only thing that wasdifferent is, like the, the
actual letters here would be umkind of bounced offset and it
was just for signage and purpose.
We made it level.
That was the only thing that wechanged on it from what she did
in in 2019.
So that was.
David Kowwalski (06:40):
That was pretty fun five years about doing this
crazy restaurant adventure.
Finally, it was a trip toIreland in 2023 where we went
with friends and every place wewent we talked about this crazy
restaurant idea that we had, andit was basically either do it
or forget about it.
(07:01):
I mean, now is the time toeither jump into the deep end of
the swimming pool or it'salways going to be a dream.
And so we came back andimmediately started searching
for locations.
Fortunately, slash.
Unfortunately, Monica was laidoff from her corporate career
with Optum United Healthcare,which allowed yeah, so I've been
(07:22):
there for 16 years.
Monica Kowalski (07:24):
I was a director and, uh, got laid off
and took my severance andcreated 23 jobs for the state of
Colorado and haven't lookedback.
Hell yes.
Josh (07:34):
That's awesome.
That's awesome, that's amazing.
So follow up on that, If I may.
I know you've been making thisrecipe since you were eight, but
did the the restaurant comebefore the actual?
Like official bottling of thisliqueur?
Monica Kowalski (07:46):
Yes, so so that again, like everything was kind
of a, a happy, a serendipitousaccident, right.
Um so which are awesome, right.
So it was difficult to find acoffee liqueur.
Well, first of all, in myconcept here here, our concept
at the tap room is we like tofeature local.
(08:07):
So we have a lot of localcolorado um craft breweries or,
if they're.
If I get something from anotherstate, it's a mom and pop, just
like dave and I.
They are small.
I'm trying to I'm notsupporting somebody that is all
over the place, right, I'mtrying to get the ones that are
in like montana or wyoming orwhatever, all the little local
things.
So that was always my concept.
Trying is all over the place,right, I'm trying to get the
ones that are in like Montana orWyoming or whatever, all the
little local things.
(08:28):
So that was always my concept.
Trying to find a coffee liqueurthat I liked was what I couldn't
find.
And then you know the majorbrands.
I had even more of a challengeto find a distributor to come
here, because I was brand new,right.
So they're like oh, we'll getto you when we get to you know,
(08:49):
you're not gonna.
I'm like no, no, no, I'm gonnabe a vodka bar.
Seriously, I'm gonna be a whiterussian bar.
Guys, come on.
I know it's not there yet.
But I mean it took me 45 daysto open from start to to opening
uh, the doors, which I didn'trealize was pretty quick that is
, yeah, that's very quick yeah,yeah, so you know.
So I was there pounding on thedoors.
Well, um, my daughter was, uh,turning 18 and um at the during
(09:14):
this whole time, and so she'snagging me because she wanted to
get a tattoo with a saying thatmy mom used to say um to her
and or to everybody, and shesays I love you with all my
heart.
So we were looking through herrecipe books and her recipes
trying to find her handwritingthat that way the tattoo artist
could just make that and put iton her arm.
(09:35):
And then I'm looking throughthat.
Um, you were all too young, butback in the day in the 70s, we
everybody had this Tupperwarerecipe box.
So it's a box like this bigright.
Josh (09:50):
And it's green and it's funky.
We know what?
Andy (09:51):
you're talking about you guys remember it yeah.
It was like just bigger than anindex card right.
Monica Kowalski (09:56):
They lasted into the 80s for sure, so I
still have my mom's weird, youknow, with the jello salad, with
the tuna fish.
Andy (10:04):
Oh, no, oh no, thank you for unlocking that memory.
Siobhan (10:11):
That sounds like something Matt would make today.
Monica Kowalski (10:13):
So in the back of that was this yellow folded
legal piece of paper my dad'srecipe for coffee liqueur, right
as we're getting ready.
You know we're just opening up.
So we did use commercial twomonths after.
So I take that out and I'm like, oh hey, I remember let's let
me make this and see how thisworks, cause here in Colorado I
can do anything.
(10:34):
You know I can infuse, I can do, you know, jalapeno, tequila or
whatever Right.
So making that to try with thewhite Russians.
So nobody else gets a testkitchen for eight months.
But I did so.
I made it in-house just forconsumption and I had so many
people that had asked to buy it.
They wanted to buy it.
(10:54):
So we decided to partner withone of our local distilleries
black hat hair and color springsand that's how it went.
And we we pre-sold 1500 bottlesout of our first set.
That's how popular it is.
Andy (11:08):
I feel like that's the proper segue to try the try it
straight here.
Siobhan (11:15):
So out of the classy tiny solo cups I feel like I
spoiler alerted this because Ialready did, or fine china for
this podcast.
Thank you nothing but the bestyes, so good, I really like it
yeah you.
Monica Kowalski (11:30):
If you put a little bit of um baileys on top
of that, then you have a babyguinness and I don't even like
guinness so how about that?
Siobhan (11:40):
so I would definitely drink that yeah so I love that.
Josh (11:43):
So is black hat making.
Is this kind of like?
A like a vodka base, like aneutral spirit base.
And then, yeah, it's a vodkabase, it like a neutral spirit
base, yes, yeah it's a vodkabase, it's neutral spirit.
Monica Kowalski (11:51):
We started that in June of last year, so 2024.
And then we did start enteringit just to get some street cred
in different competitions.
David Kowwalski (12:05):
So the first two.
We won two silver medal awards,initially one in the San Diego
Spirits Festival, one at the LasVegas Global Spirits Awards,
and then we picked up our firstgold medal at the San Diego
International Wine and.
Matt (12:16):
Spirits Challenge in.
David Kowwalski (12:17):
February, just last Friday, so five days ago,
we found out.
Congratulations.
Matt (12:23):
Yeah, that's great.
David Kowwalski (12:24):
Three awards at the Los Angeles Invitational
Wine and Spirits Challenge.
We won a gold medal for theproduct, we won best in class
for liqueurs and we won bestcoffee liqueur.
So it took home three medals inLos.
Angeles last week.
Siobhan (12:38):
That's great.
Andy (12:45):
I'll certainly say we kind of agreed that we weren't going
to just give you an easy passon this.
We were going to give thehonest opinion.
That's true.
Oh yeah, this is good.
Matt (12:50):
This is really good, it is .
Andy (12:53):
Listeners, if you're, if you're a coffee drinker, like or
not, which is me.
Oh, you're.
Siobhan (12:57):
Cause I am not a coffee drinker.
I am not.
Matt (13:00):
There's two not coffee drinkers in this room.
Siobhan (13:02):
Matt is the other one.
Matt (13:03):
Yeah, and I will tell you I like historically, I've gone
for black Russians.
I absolutely love them.
I'm going to try one out ofthis as soon as this podcast is
over.
Josh (13:13):
He's never going to sleep tonight.
Matt (13:16):
Josh.
Josh is worried about me.
It will be entertaining.
Josh (13:20):
He lives two doors down from me.
He's going to be banging on mydoor at two in the morning.
Andy (13:24):
Josh, come out and drink.
Matt (13:28):
But I will say there's another coffee liqueur that's
back there on the shelf behindme that I'm not going to name,
but everybody knows what it is.
Oh, it's the classic.
I would never dream of puttingthat in a cup and drinking it
straight in a million years but,I, never do what I'm doing
Andy (13:43):
with this one Yep.
Matt (13:44):
This one no ice in a cup, straight, flawless, Absolutely.
It's just it's fantastic.
It is very good as they said,I'm not a coffee drinker, so the
highest esteemed award that wegive on this podcast is very
simple we call it the stellarsip, which requires this yeah,
stellar sip, cheers cheers,cheers, and I want to tell you
(14:09):
all the different things thatyou can put it in.
Monica Kowalski (14:10):
So, if you oh yes into just a coke, classic
coke oh yeah, I'm in on thatreally wait, wait, wait wait a
coffee liqueur and a coke that'dbe so good make
Josh (14:27):
a coffee flavored coke back in the day.
Really, it was a thing, yeah,and coffee and Coke goes well,
really great together.
Siobhan (14:33):
Yeah, of course it would work.
Matt (14:34):
Yeah, for sure.
Monica Kowalski (14:35):
Delicious.
Matt (14:36):
I tend to top my black Russians with a little bit of
Coca-Cola.
I've done that for years andyears and everybody looks at me
funny.
Andy (14:42):
But I'll do it.
Well, you look at you funnymost of the time.
Matt (14:48):
Yeah, they're looking at the shirt you're wearing.
Siobhan (14:50):
I was thinking the same thing.
Oh, you know, I think youshould stand.
Andy (14:53):
I love it.
Should you stand up?
Stand up.
It does go well with the bottleart.
Siobhan (14:58):
It truly does.
Yes, I will tell you.
It's definitely.
Yeah, it's a vibe.
Monica Kowalski (15:01):
Yeah, we need to get a picture of you holding
the bottle with that shirt yes,oh, with Coke was one.
Josh (15:07):
What else do you like?
Yeah?
Siobhan (15:08):
what else?
That is one of my questions.
David Kowwalski (15:10):
So we have 54 different recipes for White.
Andy (15:12):
Russians, it's going to be a long night, wow.
David Kowwalski (15:15):
Just.
Siobhan (15:16):
White Russians.
David Kowwalski (15:17):
Wow, some of the crazier combinations.
We do a limoncello, whiteRussian.
Yes Again one-third limoncello,one-third coffee liqueur,
one-third cream.
It tastes like a Germanchocolate cake.
Josh (15:32):
We cake?
Uh, we have an absinthe basedwhite russian right, it's weird
it's weird.
Andy (15:34):
I know a guy who has some limoncello.
I might have some littlelimoncello in my fridge.
Josh (15:36):
I have some right over there.
Monica Kowalski (15:38):
Yeah, just just mix it like.
Yeah, just just always do kindof try the equal parts so you
can always add a little more.
David Kowwalski (15:43):
But um, you know, equal part espresso,
martinis.
We have 10 different recipes.
The craziest is a hot honeytequila espresso martini Guys.
Josh (15:56):
I think that's a perfect segue, because we did also make
an espresso martini.
I will admit I didn't godirectly off of the recipe on
the bottle on this one.
I have an espresso martinirecipe that I like to make, so
mine has a bit of frangelico init.
Monica Kowalski (16:14):
I like the way that kind of rounds it out.
Josh (16:16):
So in this martini we went with two ounces of vanilla
vodka, three quarter of an ounceof frangelico, one ounce of
fresh brew espresso, and then Idid one ounce of the coffee
liqueur as well.
David Kowwalski (16:30):
I don't like mine creamy.
Josh (16:32):
personally, I you know if I want a creamy drink I'll go
with the white Russian, but itfoamed up really nice.
Siobhan (16:38):
And it's been holding here for us.
It's really smooth, cheers,cheers.
Matt (16:43):
We're going to let Siobhan Siobhan is on a quest to drink
every espresso martini on theplanet, so I'm gonna let her
respond.
Siobhan (16:50):
I don't know about planet, but like I'm on a
journey.
So obviously I've already saidthat I'm not a coffee drinker,
but if there's any entry levelthat would get me into a bitter
flavor, it is alcohol and alsococktails.
So I just am on this sort ofand it's been about a year like,
which is fun for me to documentum, that I've been like on this
espresso martini journeybecause Cause like I went on a
(17:12):
cruise, right, so like a cruiseis the best honestly placed to,
because we had a drink package,because if you get a drink
package on a cruise, you go ohhey, I'll try this drink.
This is trash Bye and I'llleave it on the table and I'll
go and I'll get another drink.
I.
I was on the track of either doI do a Bloody Mary experience
or do I do an espresso martiniexperience, so it was kind of
(17:35):
like bitter savory fork in theroad for me and I made the
espresso martini choice, butthis is one of the better ones
that I've had.
I have a note on my phone aboutthe espresso martinis that I
have had and I've been keepingtrack.
But this is wonderful.
It also makes me very excitedthat you all are doing tribute
to your dad, monica, because Ilove that so much.
David Kowwalski (17:58):
That resonates with me a lot.
So Monica's dad was an absolutegenius.
The thing that sets us apart isthe vodka base.
It doesn't add that extraflavor component to the coffee
liqueur.
I mean, the national brands areeither rum or tequila-based
spirits, so the alcohol comesthrough in those.
The vodka acts as a naturalpreservative.
(18:19):
So we're one of the only coffeeliqueurs that's 100% no
additives, no artificial flavorsor colors, which makes it both
a vegan and gluten-free productas well.
Monica Kowalski (18:29):
Monica's dad, I don't think gluten even existed
in the 80s, when he was makingthis drink, you know what gluten
was there?
David Kowwalski (18:36):
probably were some vegans, but I think they
just ate salads in the 80s.
Siobhan (18:39):
maybe that's true, fair , yeah, yeah, yeah.
David Kowwalski (18:42):
But yeah, so I mean his product that he created
in the 70s and 80s fits everysingle box of a product.
Monica Kowalski (18:51):
No, you know, and Dave says my dad was a
genius, which which warms myheart because, um, my dad passed
away in 1989.
So this is really kind of that,that way to bring and it's very
like when I say it's nostalgicand the smell and the thing it
brings me back to, you know,like just a just a good good,
just fun memories and and fondmemories of a family and and
(19:16):
christmas, when we used to givethis to, like the neighbors and
and one of our neighbors wasfrom hello and one orange cello,
I think, or clementine andstuff like.
It was just stuff that peopledid differently, just it was
different that's such a greatold school thing on the bottle
where it says donnie, it's, it'smy dad, donnie, not donnie.
Andy (19:38):
Yeah that's such a great old school thing of like having
your thing, that you are knownfor making and giving, and yes,
you know that's.
That's such an old school thing.
Siobhan (19:48):
I love that I love that too.
Yeah, I lost my dad in 2015, so, like this is just.
I was reading all the materialthat you all had and I was like,
oh, what a great tribute, likejust so beautiful and all the
nostalgia and I'm I'm so happyfor you it connects my family to
the rest of his family.
Monica Kowalski (20:07):
But my family I'm the only child, so that
could give that connection too.
So there's a lot of fun stuffwith it'm the only child, so
that could give that connectiontoo, so there's a lot of fun
stuff with it yeah, the onlychild.
Andy (20:13):
There we go yeah, absolutely yes on that.
That legacy, that memory isawesome I know that's cool.
Siobhan (20:19):
Recipes really bring us together.
Matt (20:21):
That is a really beautiful thing, I love it and for the
only children our christmaspresents are the only ones under
the tree so hot.
Siobhan (20:27):
That's right, that's right, exactly.
Yeah, that's so great you.
Matt (20:33):
I think you had a couple of questions do?
Siobhan (20:34):
I mean not that many, but like we've, because we've
covered all the things 97questions no I don't, I don't.
Josh (20:41):
I've got two if you oh my god, josh, go all right so I
come from the, the on-premisesales world in the liquor
industry, grew up in therestaurant industry, worked
behind bars, managed bars.
Siobhan (20:53):
Behind bars in jail, just kidding.
Not those bars.
Matt (20:57):
I hear the booze are coming.
Josh (21:00):
So two questions, because I live in the on-premise world
here in Pennsylvania, so how hasyour distribution gone through
this process?
Are you in a lot of states atthe moment?
Are you kind of localized toColorado at the moment?
Monica Kowalski (21:12):
Great, yeah, great, great question.
So since we partnered with acurrent distillery, we're able
to sell in California, Texas,florida and Colorado right now
Dave is.
So we separated our licenses.
So I have the license for thetap room.
So when you're in colorado,inception all of you, when
(21:34):
you're in colorado and you're atthe tap room, that's my license
you're drinking under wherewhere exactly?
I want to shout that out.
Andy (21:41):
We are sponsored by a traveling yeah, we are so
puffins, uh, travel company.
How can you get?
Siobhan (21:50):
us to.
Andy (21:50):
Colorado.
Josh (21:51):
Springs.
Is it Colorado Springs?
Monica Kowalski (21:53):
Colorado Springs, colorado, and then you
can see Pikes Peak.
Siobhan (21:55):
Yes.
Monica Kowalski (21:57):
You know, pikes Peak is a beautiful mountain.
That they, what is it?
America Beautiful, yeah, yeah,that's what it was written.
Mountain's Majesty.
Josh (22:05):
Awesome.
So are there then plans toexpand out of those states?
I would assume as.
David Kowwalski (22:10):
Monica mentioned, we just launched the
product last June, so we'reliterally only nine months in
and we're still in four states.
That's pretty good right.
We've sold over 5,000 bottles ofproducts so far.
We just ordered 25,000 bottlesfrom Black Hat as we get ready
to launch across the UnitedStates.
We have it in liquor stores allover Colorado.
We have it in 27 otherrestaurants that are now
(22:32):
carrying it as their primarycoffee liqueur, and growing
every day.
So we're excited to expand intoCalifornia, Texas and Florida
initially, but we're hoping toadd two or three states a month
by the end of 2025, our goal isto be pretty much everywhere.
Matt (22:49):
Amazing.
We have a little core oflisteners down in, like the
Tampa Bay area, so I'm going toget them there.
Josh (22:55):
They go, I'm going to get them on the train for sure.
And so a more geeky bartenderquestion, literally from a
meeting I was at with somebartenders earlier today, the
coffee liqueur realm goes fromlike five milligrams of caffeine
in a shot up to 200 200, whichwould be about a normal cup of
coffee.
Where do you guys fall in there?
David Kowwalski (23:15):
some people care and some people don't care
about that, but it's interestingso a one ounce shot has about
an eighth of a cup of coffeeokay, you have to do eight shots
to be equivalent to a cup ofcoffee so you're not going to be
too buzzing right off of uh one.
No one drink three martinis andyou're still gonna still be too
buzzing right off of one drink,no, I mean three.
You're still going to gonight-night.
Josh (23:35):
Challenge accepted.
Siobhan (23:36):
Yeah right.
Josh (23:38):
Exactly.
Well, I did put real espressoin that martini you're drinking,
Matt.
Monica Kowalski (23:41):
Yeah, you did.
Okay, that's not my fault, no,no no, we're not blaming you at
all.
Andy (23:45):
That's definitely not them .
I got a research paper to write, so you know.
Siobhan (23:50):
Matt will be calling me and make it more enjoyable.
Perfect.
Matt (23:54):
Perfect.
Monica Kowalski (23:55):
Yeah, we had, uh, it was featured in one of
the morning shows in LA and, uh,they were doing like, like big
shots Like you're, you're almostin between the, your red solo
cups, and they had glasses likethat and they were doing and I
was like we should not be doingthat much shots.
Matt (24:14):
Okay, well there are some mornings Truly Absolutely.
Siobhan (24:23):
Yeah, but I would love to know sort of each of you what
is cause.
You said how many recipes youhave of your drinks that are
including this.
What are your, each of your,favorites?
Monica Kowalski (24:36):
probably.
The tequila, old-fashioned, isprobably my favorite and I use a
reposado, so yes, I use acertain Reposado that's my fave.
Oh, so I use that an ounce anda half, and then an ounce of
(24:56):
coffee liqueur, my coffeeliqueur, yeah, and then about
four dashes of Aztec chocolatebitters on a craft ice, and
that's it.
That's it here for it.
Josh (25:08):
That sounds great we didn't even tell you the reason
we were late is because we werehaving dinner, um, at josh's
house down the street and, uh,we, I did a uh flank steak with
a uh coffee rub, a dry rub onthe flank steak.
I was like, hey, we're gonnahave coffee tonight, let's do a
little coffee in our, in ourdinner.
Monica Kowalski (25:23):
So yeah, so it's really nice with the
reposado, just because it's thatsweeter.
So you get like the just a nicesip as you're sipping on that.
But I mean, from a whiteRussian perspective, I'm going
to have to go with the pinkRussian.
It's a strawberry vodka based,so it has, and then we top it
with fruity pebbles.
(25:43):
Oh what okay, wait I love whatI'm hearing.
Josh (25:49):
You got a lot of head turns on that and there's only
four of us in here.
Siobhan (25:52):
No, but I feel like I'm the last person that's gonna
say I love that.
Josh (25:55):
But I love that like you are wearing pink and and teal um
kitty cat headphones.
Siobhan (26:01):
I'm wearing cat headphones because matt's
daughter gave me theseheadphones to borrow.
Matt (26:06):
However, she forgot her, so she has the headphones from
my nine-year-old and she's doinga great job back there.
Siobhan (26:12):
I don't hate on those, but I feel like wait a sec.
Josh (26:15):
That sounds great someone needs to call the plcb and get
this, this liquor, in here sothat we can uh make more of
these, these recipes, yes I knowI'm not a big sweets person
like oh, but I would, I'm a hugecoffee person, right like, like
my coffee's bougie.
Andy (26:31):
Right Like we get the local roasted coffee like that's
from down the street, that'swhat's in here Roasted down the
street.
Right, we have the coffee makerthat grinds the whole beans and
then drops it straight down,like we take our coffee pretty
seriously.
Same here.
Josh (26:48):
There's two coffee nerds.
I drink it black.
There's two coffee nerds andtwo coffee haters.
Siobhan (26:54):
Well, hater is a strong word, I feel.
Josh (26:56):
Two coffee non-coffee drinkers.
Yeah, yeah, yeah, but.
Andy (27:00):
I think we all agree this is a damn good coffee liqueur it
is.
Matt (27:04):
Honestly, it really is.
Andy (27:05):
The mixed drinks are great .
I love them.
They're fantastic, but juststraight.
Monica Kowalski (27:12):
Like you said, matt the other main brand coffee
liqueur like I wouldn't drinkthat shit straight I gotta say,
and then to have a little funwith so, since you're non-coffee
drinkers, we do.
Yeah, partner with the localcreamery, because again, we have
our own test kitchen, rightlebowski's tap room is is we can
test anything out and if, if weget the thumbs down, then we,
(27:33):
you know, go another direction.
But a local creamery makes it'scalled the dude's ice cream and
it's our coffee liqueur and,and you know, you don't have to
be 21 to buy it, because youfigure vanilla is 30 by alcohol
anyway, right, so they're justusing it as a flavoring, but it
is with ice cream so you getlike that affogato flavor?
Siobhan (27:56):
yes, oh nice I'm here for that, yeah I want to you,
monica, you answered.
Now, dave, you should answerwhat's your favorite, my
favorite, so what's yourfavorite?
David Kowwalski (28:06):
um, I mean I to go to a drink we featured
during Christmas time.
So it was with a Molly Browndistillery out of Denver.
They make a spiced bourbon andso basically, molly Brown spiced
bourbon, half and half with ourcoffee liqueur the way I
described it is.
It tastes like Christmas born.
It's just basically a blackRussian, but you get the spice
(28:30):
from the bourbon, half and halfwith our coffee liqueur.
Very, very simple drink, but Idrank that all through the
Thanksgiving and Christmasseason.
That was my favorite newconcoction that we came up with
recently.
I like that.
Josh (28:43):
So good.
That sounds delicious.
You could make that at home too.
David Kowwalski (28:47):
You could do your own spiced bourbon you
could infuse a bourbon.
Josh (28:50):
That would be awesome.
Siobhan (28:51):
We probably have stuff here in crummy Pennsylvania that
they sell.
Josh (28:56):
What I'm hearing is do you have some bourbon?
Matt (28:57):
Yeah, with spice.
What I'm hearing is I need aplane ticket to Colorado Springs
.
David Kowwalski (29:02):
I mean you do?
That is what I'm hearing.
Have you ever been?
I have not.
That's got to come and visit.
Matt (29:07):
But this is why I started this podcast To meet folks like
you, to hear your story.
That is why I started thispodcast, and I'm so excited to
be tasting this today and to bewith both of you.
Is there anything else that youwould like to share with us?
David Kowwalski (29:26):
Anything else.
We need to know that you'd likeeverybody else to know.
No, I just wanted to like thecrazy adventure that we've done
and it's just been phenomenal.
I mean, the restaurant has beena ton of hard work but uh, um,
if we wouldn't open a lebowskithemed restaurant, the coffee
lapoor would not.
I wouldn't have ever looked formy dad's recipe.
Monica Kowalski (29:43):
Why would I?
Why would I have looked forthat right?
You know it was just that'sbeautiful, all the different
things just came in and it'sjust been such a and like you
know, meeting people, getting totalk to people, sharing that
and sharing the story and sayingyou know what?
Do you remember it?
It's fun that you allremembered something Like I
triggered a core memory with allof you and I hope that's, you
(30:05):
know, like the journey that wecontinue on across the united
states.
Matt (30:08):
Appreciate that very much.
I didn't say this initially.
My first drink ever was a blackrussian, so that's that's why I
want to try this choice.
Siobhan (30:17):
Wow, yeah, there you go , we were only children at heart
.
Monica Kowalski (30:21):
Yeah, absolutely, I didn't do that,
did your dad, give it to you.
Yeah.
And there was a reason I don'tknow, so this was a legit reason
.
I got chicken pox and they wereall like in my throat and he's
like here you need to drink this.
And then I wrapped up in likethis big blanket that a friend
(30:43):
of mine had brought me back whenhe was a family friend, had
brought me back when he wasstationed in the Azores.
So it's this big wool blanketto get them to pop out of my
body.
So they were like this is this.
And it completely broke thefever.
All the chicken pox came outand then I was fine.
Matt (31:01):
But yes my dad gave me my first drink.
Dang, we had a picnic.
It's the same, different storyit wasn't a chicken pox picnic.
Siobhan (31:09):
No, it's the same Different story.
Matt (31:11):
It wasn't a chicken pox picnic, Matt Slightly different
situation.
Andy (31:14):
I do think we need to have a podcast discussing our first
drink.
Siobhan (31:18):
Oh boy, oh yeah I remember mine.
Andy (31:24):
I can't tell the story.
Josh (31:25):
I don't think because my mom might listen to this.
Matt (31:29):
I don't think I can tell that story.
Fantastic, write that down.
Josh (31:32):
Well, listen for me as a rep.
I've seen a lot of brands comeand go and I think this is a
really great product and Ireally wish you guys the best.
Monica Kowalski (31:40):
Thank you so much from all of us for reaching
out to us.
Josh (31:44):
That's just from me and I really appreciate it and I hope
you guys do well with this.
Monica Kowalski (31:48):
That's just from me and I really appreciate
it and I and I hope you guys dowell with this.
Thank you, and I'm glad you'reenjoying it.
Siobhan (31:51):
Yeah, and thank you for sharing your story.
It truly meant a lot to me.
I'm like a real empatheticperson, and so it just like
means a lot.
When you hear about like a lotof good backstory behind stuff
too, like it's not just sort ofanother product on the shelf,
that it is a nostalgia kind ofbrand that like brings people
closer to another thing, so Ilove it, thank you guys and I
(32:12):
will ask you the very selfishquestion of do you take venmo
and can I get another bottle?
Matt (32:17):
just what better ringing endorsement can I give you?
Truly, we are.
David Kowwalski (32:21):
We are working with a nationwide distributor to
be able to to ship the product,uh, throughout the united
states very soon.
Andy (32:26):
So yeah, we'll be online by the end of March.
Monica Kowalski (32:30):
We will keep you in the loop, absolutely.
Matt (32:35):
I think you have my email address.
Keep us in the loop.
We'll be more than happy totell our listeners what's going
on.
Family friends, you will have afollowing in Pennsylvania
because this is absolutelyfantastic and send us your
recipes.
Josh (32:46):
Absolutely.
Siobhan (32:48):
I would love that we try to update them on our.
Matt (32:50):
And send us your recipes.
Andy (32:50):
Okay, absolutely yeah.
I would love that you guys havesocial media stuff.
Monica Kowalski (32:52):
We try to update them on our website stuff
, but it's Dave and I, so we.
You know we only have so manycycles in a day.
Siobhan (32:58):
Yeah, of course Of course.
Monica Kowalski (33:01):
So we try to keep you know some fresh and new
, different recipes, flippingthem through so that way people
can figure out how do I use this.
What's a fun way to do it?
You know, like I said, justdrop it in a Coke, you know do,
do you know?
Mix it with limoncello andyou'll you'll enjoy a German
chocolate cake.
You know those?
Matt (33:24):
those kinds of things you'll just really really enjoy
wwwlebowskiskoolluah.
com.
Yep, I was going to say whereelse can we follow you Social
media, social?
Monica Kowalski (33:28):
media.
We're on Instagram, we're onFacebook and we have a tick tock
, but that's for the Bowski'stap room.
But I would say, followingthere, because you'll see the
guys on the team making.
I say, guys, it's all, it's allof our people making white
Russians and having a lot of funwith it.
(33:49):
So you'll, you'll get therecipe from there too Nice.
Matt (33:53):
Fantastic.
Thank you so much for beingwith us on Matt and friends
drink the universe.
Siobhan (33:58):
Yeah, thank you.
This podcast is a production ofunfiltered studios.
If you would like to know moreabout joining unfiltered studios
, please visit our website atunfpodcom for more information.
Matt (34:11):
What better boozy quote for this episode than one from
Jeff Bridges as the dude himselfin the Big Lebowski?
Hey, hey, man, be careful,there's a beverage here.
On social media, please like,follow and push all the buttons
for us.
That's Matt and Friends DTU atFacebook, instagram Threads and
TikTok.
For more information about thepodcast, as well as links to our
merch store, social media andall the places you can listen to
(34:33):
us, visit our websitemattandfriendsdtucom.
That's mattandfriendsdtucom.
Thank you again for listeningto Matt and Friends Drink the
Universe.
Popular Podcasts
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com
Las Culturistas with Matt Rogers and Bowen Yang
Ding dong! Join your culture consultants, Matt Rogers and Bowen Yang, on an unforgettable journey into the beating heart of CULTURE. Alongside sizzling special guests, they GET INTO the hottest pop-culture moments of the day and the formative cultural experiences that turned them into Culturistas. Produced by the Big Money Players Network and iHeartRadio.