Disco Party

Hey, y'all, tonight at my party, we've all got disco fever

That's right, I'm gonna be going retro in my platforms, my polyester, and my hairdo, baby

The queen of disco, y'all, Gloria Gaynor, is gonna show me her best moves in the kitchen

with some chicken alligainer. It's a chicken alligator. And we're dancing the night away with a disco ball

that you can eat. This is a cake. And y'all are gonna flip out for a lava lamp drink

Rock! For a great after-hour treat. How about some disco fries? You're married, you little devil

So y'all go put on your dancing shoes, because we go into the disco tonight

Let's party! Thank you. Yo

Today it's all about a disco party, but we can't have a party

unless y'all get up and dance and welcome in the queen of disco

Gloria Gaynor! Come on out, Gloria! Come on out, Gloria! Oh, God, thank y'all so much

You can't think of the 70s without thinking about this woman. I will survive

Oh, yes. Did I sing it right? You sure did. Listen, not only is this girl like the first lady of disco, she's a good cook

This girl can cook. So what you say, Gloria? Let's go to the stove, baby

Let's turn and burn. You want to? Let's do it. Come on, let's go

There's your side, my dear. I'll take this side. Mm-hmm. Now, what are we going to cook today

We're going to cook chicken a la gana. It's very simple. It's very easy

It tastes like you've been cooking for hours. Tell me about this dish, girlfriend

This dish is an example of necessity being the mother of invention

Absolutely. I've been there and done that. I was living in New Jersey. My husband called me and said I'm coming home with friends for dinner, you know, unannounced

You hate when they do that. I hate when they do that. But you can actually make this in about, while he's on his way home, 30 seconds

30, just fast. All right, so we got some chicken wings. We got some chicken wings

Yeah. That's a good start. That's a very good start. And we're going to season them with some seasoned salt

Seasoned salt? Yes. Let me do that. All right. So we season it

Season it with the seasoned salt. Yeah. Okay. Yeah. Do you have any southern roots, Gloria

Oh, yeah. My mother's from Dothan, Alabama. Oh, get out. Yes, she is

Then that girl can shake the pots and pans, can't you? Oh, yes, she could

Yes, she could. Okay. Okay. And we put that in the oven at 425 degrees

Have we got the right temperature? 425. 425. Right, for about 45 minutes

45 minutes. It'll be crispy on the outside, very succulent on the inside. Okay. And while that's happening, you start making your sauce

Yes. Yes. So you've got some stuff up here. Yes, you do. Let's get us a spoon. See if we've got some spoons in here

There you go. Yeah. A spoon. Yeah. Me a spoon. That's good. Okay. And you put your cream of chicken soup together in there

That's like one can of just cream of condensed soup. Condensed cream of chicken soup, right? Right

And then you put in your eight ounces of sour cream. Right

And you mix that all up together really good. You know what? I bet you could use light in all of this

You can use light in all of this if you're worried about getting fat. Right

And then your milk. Get that nice and smooth. All right. What kind of liquor are we drinking

And then, Paula, don't drink the liquor. Don't drink the liquor, Paula. We saved some for you on the other side

And you're going to put this in really slowly so that the milk doesn't curdle. Okay. Now, what is this

This is sherry. This is two ounces of cooking sherry. Cooking sherry can be expensive, so you can also use an inexpensive dry sherry

You have to be careful when you're using liquor around flame, y'all

Okay, here are your mushrooms. Else your hair will... Here's some mushrooms for you, Paula

Oh, thank you, darling. So we're using one cup of canned mushrooms

Yeah. I love mushrooms. And you know what? I love canned mushrooms

Do you? I do. Yeah. I love them fresh. Yeah. Well, they're good like this. I like a freshest

I mean, look, a fat girl likes most everything. This is easier. This is easier

This is easier. This is so easy. Now I got to finish adding my milk. Yeah. And then when your chicken's done, you just pour that over your chicken

Does that taste good? It's delicious, Gloria. It is. And you can't get any easier

Nope. I mean, your chewing can get in the kitchen to help you with this. Oh, yes, they can

Well, listen. We got to pour this over our chicken. Yeah. Let it cook for another, like, 20 minutes. Right

When we come back, y'all, we're going to finish the dish and finish the dance

All right. It's disco time for the queen of disco, Gloria Gaynor

Coming up, Gloria and I hustle up some saffron rice

to go with our chicken oligander. They say this is the kind of eating you really need to do in private

And later, a disco ball cake that'll send you spinning. Are y'all blown away

This is a cake.

Go, girl! Welcome back, y'all! Tonight on Poland's Party, I am here with the first lady of disco

Gloria Gaynor! Oh! Not only is she pretty and can sing, the girl can cook

So why don't we finish up this dish for real? Let's finish up the chicken. All right, so let's pull our chicken here

Let's pull our chicken out. We all just use it. All right, so our chicken wings have cooked

Yep. We're going to pour our sauce. Sauce over them. Yes Yeah Those little mushrooms look like oysters coming out of them don they Mm All right so back in the oven Yep We going to let this cook now for Cook for about another 20 minutes

Yeah. And in TV land here at Paula's party, it's been 20 minutes

All right, don't burn yourself, man. All right. Now, I think that this dish would be so good with rice

Absolutely. I love rice and like cream of mushroom soup. I do it with saffron rice

Okay. But we're going to have to do this together. Okay. Okay. All right. You have to do this one because my saffron rice baby doll comes in a box

Okay. Just heat some water, pour it in, turn it down, it's ready

Well, listen, this is so easy you can't mess it up, Gloria. We're going to start by heating up a little butter in our pan

We're going to throw in a little onion. Onion. Is that anything like onions

That's very similar to onions. And if you got Vidalia's, you'll want to use those. Okay

It adds a little sweet to the savory, doesn't it? So we're just going to stir that up. Mm-hmm

And we have got one cup of rice. Mm-hmm. Just white rice. Okay

Long grain. Yes. And you say you like saffron rice. Mm-hmm. So I have a little saffron. Right

Very nice. Very nice. Yes, it is very nice. This stuff is expensive

Oh, honey, what are you talking about? I think this costs about $20, doesn't it? Oh, it does

This is so expensive, y'all. Let me tell you, one day I went to the grocery store, Glory, and I needed some saffron

I was making boulebes. I looked all over in the spices. I couldn't find the saffron

So I went to one of the managers, and I said, please help me find the saffron

He said, oh, it's locked up in the perfume counter. So we had to go to the perfume department to get my saffron

So you might want to go check your neighbors and see if they're going to be making a dish with saffron

Y'all go in together and buy it. All right. So we're going to stir in our rice

Just toss it in that butter and that onions. Now we've got three cups of beef broth

Now we're going to pour our broth over that. We're going to stir in our saffron

We're going to bring this to a bowl, and then we're going to put it on low, cover it

and in 20 minutes we're going to have a fabulous pot of saffron rice

Some more Paula magic. Now, the key to fluffy saffron rice is not to stir it during the cooking process

So let me fix you a plate, Gloria. Oh. See, this just looks so yummy

Mm-hmm. All right. And you know what? I love these bones. Well, you know

They say this is the kind of eating you really need to do in private. That's okay

Sometimes I need a special moment with my food. Mm-hmm. All right, we got to make it pretty

Yeah. Everything pretty for Gloria. All right, doll baby. There's your plate

Let's see what we have done. My plate. Mm-hmm. Mm-hmm. Mm-hmm. Oh, I just love rice

I give this recipe to my girlfriends, and I even had one call me from England frantic

because she couldn't find her recipe. Are you kidding? She had invited people over to dinner

and she was making, had promised them chicken alligators. Chicken alligators. I love it

And the kid said, chicken alligator? What's that? Chicken alligators. Well, you know what

You don't have to use just wings. Now, to me, this is great as an appetizer or no hors d'oeuvre

but you could use breasts. Yeah, you could use any part. Or thighs. I'm a dark meat girl

Yeah, me too. To chicken alligators. Alligator. So, this is really delicious, Gloria

This is my kind of eating. Well, let's talk about your song a minute

I Will Survive. All right. Does everybody in the whole entire world know the words to it

Just about everybody in the whole... I have five and six-year-old children coming to me knowing this song

and I'm trying to figure out what they've survived other than birth. Well, listen, I know something wonderful just happened to you recently

I Will Survive was inducted into the Disco Hall of Fame. It's been wonderful

It's been wonderful walking down memory lane with you today. But before you go, girl, come around here

I've got a question for you. I want to know, what was your favorite dance in the 70s

My favorite dance in the 70s was the bump. Oh, I remember doing the bump

You remember doing the bump? Come here. I bet you didn't do it in those shoes

No, I didn't. All right. I want y'all to. I want you to teach my friend here how to bump

Okay. Now, everybody, get up. Get up. We're going to bump. We'll be back in just a minute

We're in the 70s here at Paula's Party. Up next, the perfect after-hour snack, disco fries

And later, disco ball cupcakes. What

Thank you, thank you, thank you. Why do I keep being drawn to you

We're here. Oh, oh, oh, oh, it's a... Yes. We got the magic

Yes, we do. I'm fixing to make us a recipe, and I need a backup dancer, baby

Come on. How about you, Mama? Tell everybody your name. My name is Jared

Jared, well, you know, I've been drawn to you the whole time. You're just so electric

Well, thank you very much. It means a lot coming from you. All right, so, Jared, what we're going to do is we're going to make disco fries

back in the 70s when I was raising my boys, they loved for me to make them homemade french fries

and fry up onions in them. So we've got our french fries and we've got our onions

Why don't you, Jared, be just layering our potatoes and onions in our casserole dish

Let me really wash my hands first. Please wash your hands because I don't know where they've been. I'll tell you what

Can you help me roll these off? Oh, I would so help you roll them off. I would love that

Jared, you're married. You're a little devil. You didn't tell me you were married

Well, let me tell you something. I'm here with my beautiful pregnant wife. Now, how far along is she

She's three months. Well, congratulations. Thank you so much. Is this the first one

Yes it is Your life is going to change That what I hear That what I hear I mean like big time Oh OK So what do you do down in Florida I a rocket scientist

Oh, come on. You're so lying to me. I'm a design engineer at Kenny Space Center

He is a rocket scientist. I thought you would have black, like, thick glasses on

And a pocket protector and all that. Yes. Oh, my goodness. Well, get back over there, Jerry, and start laying those potatoes in there

and I'm going to wash my hands, too. I fried up some fresh potatoes, but you can also, you know, just use the frozen kind

Wait, I'm missing some ingredients, y'all. I need some butter! Oh, yeah

Look at our disco dancers! Look at them! Thank y'all for the butter

I didn't know I had butter discos. All right. Well, I'm going to make us a very, very quick gravy

And our disco skater brought us some onions. Delicious. Yes. So how about ice cream

Are you having a run out at night? You know, it's not every night because I'm learning her cravings pretty well now

Because it changes daily, doesn't it, sweetie? Yes, they change all the time. Whatever I see on the Food Network that night, that's what I want

And usually it's what you're making. Well, I'm so glad I can help you out

All right, so Jared, I'm going to make a slurry by mixing together cornstarch and water

Okay. And this prevents gravy from lumping. So we're just going to take this cold water

and when you're making a slurry, you want to make sure you don't add hot water to corn starch

You want to add cold water. Okay. All right, so we're going to let this come to a bowl

and then we're going to throw our slurry in, and it'll take it like maybe a minute to get thick

All right. And then we're just going to add our beef stock

and that's going to give it a real rich flavor. It smells delicious

And we're going to, doesn't it smell good? It smells delicious. And you see how simple this is? Absolutely

So you go ahead and top the fries with the cheese. Okay

And let's get those in the oven. Okay. Oh, that looks great

All of it, right? All of it. I'm a guy that likes it all the way. You like it all the way? I like it all the way

No wonder you're pregnant. You're a smoothie, Jared. All right. So it's balling

So now we're just going to add our cornstarch and our water. Now you stick the potatoes in the oven

Okay. So they're not going to need to be in the oven for very long, maybe four or five minutes, you know, like on 400 degrees

Right. All right. So while that cheese is melting, we're going to just kind of stir up our gravy

Got just a little bit of corn. A little bit more. Yeah, I like to get it all

And I saw a little bit of that slurry stuck to the bottom, So I want to get every drop of it, so I just added back a little of our gravy and stirred it in

That's a good trick. Yes. So, ooh, that is smelling real, real good

Now, this is probably not going to need any salt because, you know, a beef stock is already salty

Yes. So we're just going to let that thicken up for a second

Okay. All right, and let's pull out some fries that are ready

Because I've got some that's already got the cheese melted. Look at that. Do you see it

Delicious. This is it here. Look at that. Look at that. Look at that

Doesn't that look yummy? Yes. All right, now, all you have to do is, like, just cut us a square

Okay. All right, pass me your plate, Jared. There you go. All right, now, gravy's thick

Okay. We're just going to pour that gravy on top of it

Now, come over here, because Mama's got you something waiting. How about a little bacon

Oh, absolutely. How about a little green onions? Oh, yes. Love. I'm going to feed you a few meat

You got it? Mmm. All right, good boys

Jay, thank you so much. It's a disco party tonight here at Paula's

Don't go anywhere. Up next, Cupcakes Gone Disco

Tonight on Paula's Party, y'all, it's been Disco Fever. I will drop up

First disco queen Gloria Gaynor boogied down with her very own chicken a la Gaynor

And then it was french fries smothered in cheese and gravy. Mmm, good enough to satisfy any after hours craving

Whatever I see on the Food Network that night, that's what I want. And later, you've never seen a disco ball quite like this one

You can't hardly wait. Mmm. Mmm. Oh, yeah. Come on, baby girl

Are y'all ready to make some disco-style desserts? My friend, Alisa Strauss

She's from New York City. She has a bakery up there, and she's like the best baker in America

Well, thank you, and I have a little treat for you. Before we get started, I hear you like handbags

I love handbags. Me too. Oh, my gosh, you do not mean it. Yes, with chocolate and chocolate

You mean I can have my handbag and eat it, too? Oh, yeah. Alisa

Girls, it looks like real leather, doesn't it? Oh, yeah. Do you know what we're making today

We're making disco ball cupcakes. So, of course, the best part is the cake

So I'm first going to show you how to make one of my favorite cakes. Okay. A chocolate cake

And so what we did was we creamed all the good, nice fat, the butter, sugar, eggs, yum

And then we pre-sifted all the flour. And the cocoa. Yeah. The secret, y'all, to a great chocolate cake is using the best quality cocoa you can find

You know what? Throw the two extracts. We have vanilla extract, almond extract

Smells good. Oh, I adore almond extract. Just throw it in. And then we actually have some sour cream

And then we're going to add some of the cocoa. I love sour cream in my cake. Throw some of this in

Okay, here, I'll do that. So we're just going to go like that. And while I do this, you want to put some of the coffee in

Oh, this is coffee. Strong coffee. Real strong coffee. But we let it cool so it doesn't melt all the butter

Okay, so we're going to alternate this with the dry ingredients. Exactly

You do some baking I hear I done a little in my day Yeah well I wear it well You the queen of the south Are you kidding Okay so this is a simple enough technique

It's really simple and it makes it nice. Dry and put it some wet. Begin with dry and end with dry

Yeah. All right, so while we're... Uh-oh, is it turned from that? Okay

Just a little. See, I get busy talking and I forget, Alisa. Oh, got multitasking, right

So, there you go. So, I want to ask you something. Yeah

All right, now you won something on the Today Show, didn't you

Yeah, yeah. We were voted by America. We were voted the best wedding cake

And so we got to make a beautiful wedding cake. And we got to make it for this great couple

And it was, you know, it was a great experience. How fun. All right, and you also got to make, like, one of the most famous cakes in America

Well, in Sex and the City, you remember when Harry and Charlotte, they finally got married

and so we were fortunate enough to make their cake. And, you know, at the bakery, we just make anything

We'll make people's cars, people's houses. Are you kidding me? I'll pretty much do anything out of cake

Oh, my goodness. Now, how long have you been in business? Because you're very, very young

Oh, you're nice. You are. You're so young to be such an accomplished baker

No, well, you know, I love to bake, and I guess my company now is about seven, eight years old

and, you know, I have some great help. And this is your book? Yeah

So how were you when you started your business? Well, you know, I've been baking forever with my grandma

and then I studied art in school, and then I went to pastry school

So I just kept baking for friends and family. I was very popular with my neighbors

I bet you were. Yeah, I just got into it. They were probably just moving in your neighborhood

so they could get a welcome cake, weren't they? Oh, yes. All right

As you can see, this could take a while, but we're going to get all the dry ingredients incorporated

And then once we finish the batter, and I actually did some ahead of time

I'll take this for you. And of course, we have to make sure it tastes good, right? Yes, absolutely

Best part of the job. Quality control, I said. I love raw cake dough. That's right. And so I have some right over here, nice and whipped up

We'll just give it a stir, and we're going to throw it into some just ordinary silver cupcake wrappers

So, yeah, you want to scoop that out and then... Now, how full do you want to fill those

Well, actually, what I do is just about halfway, even a little less

Because what I want to do is have nice room so we can make a nice high dome

Dome of fat, you know, that's right. So we'll stick these in the oven and I actually have some that we pre-baked

Okay. Now, how long will we bake those? Just, you know what

like 20 minutes, 25 minutes, and then just until they're spongy. Uh-huh

And what we did was we had already made some. We let them cool because, you know, the frosting will just melt all over the place

These look yummy. And you see the way she's done them, y'all

You know, she didn't fill them very full. So look at that nice deep bottom there

That's going to hold a lot of good icing. That's right. Which, to me, is the best part. Exactly

In my family, it's all about the frosting. So I'm just going to throw some in here

And this frosting is like unbelievable. Taste that. Is that like unbelievable

Okay, Paula. I want to tell Michael. Don't worry. I'm sure he won't watch

Oh, honey, he invites competition. That is one cocky man. Oh, yeah

So we're just going to make a nice dome, and that's going to hold

You want them kind of smooth, don't you? Yeah. And you know what? It's really, this is such a great, versatile buttercream, and you can flavor it any way you want

If you want a chocolate or praline. Yeah. Or you say praline down here, don't you

No, I say praline. Okay, good, good, good. Now, I say pralines and pecans

Ooh, yum. And you could throw some in there, too. And if you want, actually, a good technique is just some hot water

Yes, just smooth them out. Just smooth it out, you know. That's right. I'm going to make my dome big

Oh, yes. Oh, yeah. And so once we have them all frosted

we're going to decorate them with some nice rolled fondant. And then we're going to paint them

and they're going to look just like disco cupcakes. All right. So I'm just smoothing my cupcake

Yeah. Oh, mine's not as pretty as yours. I need some more icing

Yeah, go for the icing. All right. So listen now. The next step is going to be a fondant on it, right

Yes, exactly. We'll be right back. Don't go anywhere. Alisa's making a sad voice

Disco cupcakes. Up next is a big bowl of fun that you can eat

That is delicious. Lick that thinner. And later, we get down and boogie with Lava Lamp Drinks

Welcome back, everybody. Oh, that water works so good. All right, I'm here, everybody, with my friend Alisa Strauss

She's like one of the finest bakers here in America. We're finishing up our disco cupcakes

All right, now the next thing we're going to do is a fondant

Yes, we're going to decorate, but I heard you had to take off your platform shoes

I did. I lasted a good while. I know that you like platform shoes

so we made you some cookies in the shape of platform cookies. Look at our platform shoes

So that's our nice vanilla. These kind of look like the ones I was just wearing

Oh, yeah. Oh, they're delicious. They're vanilla sugar cookies, and we're just decorated with royal icing

and sanding sugar. They're good, right? The best shoe I've ever tasted

All right. Well, now we have to decorate our disco cupcakes. And we're going to decorate

Now, tell everybody about fondant. But what it is, is it's just a sugar dough

And so what we do is it just comes from, you can get it at craft stores now

It's so easy. I was going to say, you can actually go out to the store and buy your fondant

And that way you don't have to make it. Right. Are you going to make your own milk or butter or chocolate

No, just buy good stuff. So we dyed some gray. Now, how did you get the gray color

Just regular old food coloring. I've never seen any gray food coloring

Oh, no, just a touch of black. And then we use our cute little rolling pins to just roll it out nice and flat

Oh, we got a question, Lisa. Oh, yeah. Some of these awesome cakes that actually some of you've made

Awesome. But I wonder, can you eat the fondant after they're finished or the edible? Absolutely

You know, I always say, first of all, when you cut it, a nice big piece of cake

you just have a little sliver of the fondant on top. And you know, my dad, he loves it

My mom doesn't like it, so she just peels it off. It's just sweet. It's tons of confectioner's sugar

So it's just sweet, sweet, sweet, really sweet. All right, can I, are they, do you need these

Yeah, yeah. Do you need them? You need them. I want him to see what fine diet tastes like

Yeah, go for it. I know that you've eaten fondant on cakes before

You just probably didn't know it was fondant. Wow, that's good. It's good, honey, sugar

Chewy and sweet. And the chocolate fondant is very, you know, it's nice and chocolatey and, you know

So then we just cut up all these little squares so we have these little pieces

My dad's a surgeon, so I always use scalp, clean scalpels. I promise they're clean

But they're just great for fine detail like what we're doing. So, yeah, tell me, ask me anything

Can anybody go buy this scalpel? Yeah, just at medical supply stores

But you know what? If you don't want to use it, a paring knife just in a regular kitchen works just fine

So what we're doing is we're just making little squares, like just making all the panes of the disco ball

You know, to make it all shimmery. Yeah, they look like pieces of glass. Yeah. Can you get those down

And then you just lay them like bricks, basically, although not as heavy

Okay. And so we're just putting them on here just like this. Mm-hmm. Oh, you're stuck

Kind of close together. Yeah, yeah, yeah. And just a little off-centered. Oh, okay

So you don't want to. Just like that. Yeah, just to add up a different. So different texture

Exactly. As you can see, this does take a lot of time

Yes. So I kind of did some stuff ahead of time. Good. What we're going to do is paint them

Okay. So what we have here is some silver powder. It's all edible

And again, you could get it at cake decorating stores. Look at that. How pretty that looks

It's pretty, right? This looks like our eye shatter. It is really pretty. It doesn't

Uh-oh. Does it look good? Come here. Yeah, yeah. Let me just fix you up

Okay, good. And so we're going to add some lemon extract to it. and that's going to create liquid paint

Okay. And then you just paint it right on. You don't even have to know drawing in the lines or anything

Just put it right on there. Okay. And then the next thing we're going to do after we get it all painted

is just add some sparkle. All right, then. This has got me fascinated

So now I'm just using a little bit of the gold, and I'm just adding a little bit of a shadow right on here

And this is, I don't even mix it into the lemon extract. Yeah

I'm just like that. This is great. Are you having fun? The most important thing is that you're having fun

That is great fun. And then we're just putting this, a little bit of this

Here, you share with me. What's the chili powder that's in there? No, it's the same thing

I think the color is called Rouge Flambe. But basically, it's just a red

And so we just push it on and just add a little bit of sparkle with the gold

And then you could use your finger to just smooth it out And you know what You want that gold to pick up the light don you Oh yeah But Paula I have one last surprise for you One Oh my Woo! Woo! Woo! Woo! Woo! Woo

You have to see a laser. And. Woo! Let's see. And you can cut it. Woo! Woo! Woo! Woo! Woo

Are you all blown away? This is a cake. All right. With your logo, all edible

And I want you to cut it. Oh, Elisa. It's delicious chocolate cake

I don't know where to start. Where do I start? Just go at the top and go on down

Oh, yeah. Unbelievable. Is this not unbelievable? I can't hardly wait

Mm-hmm. And so this was made just with almost 2,000 little discs painted the gold

And, oh, yeah. So this is what you were doing in your hotel room last night. Exactly

There you go. Slice along the bottom. Yep. There you go. Mm

Delicious. You have to try it. That's our famous chocolate cake. you're gonna have more colors on you

is it good is it good it's really good right oh yeah

Emily you're watching Food Network aren't you are you getting some cravings

open wide girlfriend Mmm. That is delicious. Mm-hmm. Lick that center

Thank you. We'll be right back. Coming up, we're lighting up this studio with some disco drinks, y'all

This is great! Do you like Miss Redhead, baby

We've had a big time. We've had our disco music. Now, what was the other thing that everybody was doing in the discos in the 70s

You got it, baby. They was drinking cocktails weren they Well we can have a disco party without some cocktails Everybody put your hands together for Rob Houston

Y'all, Rob is like, you're the stud bartender, aren't you? So I want you to show off, baby, and let everybody see why you are the world champion

Oh, thank you. So starting off with the Lucky Lava Lamp Leche. When you actually make the drink, it looks like a lava lamp, which is incredible

I love your suit. Hang on a second here. Oh, you want me to hold your coat

Uh-oh. And then we move on to Apollo's Party Tini. Oh, yay

You want to try it one time? Yes. Awesome. Go for it right in that glass

Ready? There you go. And then first grip

Perfect. And over the shoulder. How you doing, sweetie? How you doing, sweetie

And keep hard. Keep hard. Keep going! Yeah! That's good! Woo! Perfect

Everybody, Paula Deen! How are you doing, sweetie? Nice! You got that down

Alright, next what we're going to do is actually layer the drink here

We're going to do this, utilize our bar spoon, and a quick tip on layering drinks, when you

you chill your ingredients, it makes it a lot easier to layer them. And all we're doing is combining two different liquors with different weight consistencies, so they're actually

going to separate. I didn't know that. So we use the back of our bar spoon, right down

the glass. I'm going to lay the baileys right on top right there. So we run down that edge

the edge of the glass. There you go. And see how it separates like that? Chill your ingredients

Now what's that white stuff in the bottom? That's peach schnapps, which we used earlier

So now we got a lot of peach snuffs and some Baileys And next we going to take some grenadine from the back of the bar spoon again The lava lamp portion Look at that Oh my gracious

It does look like the lava lamps, y'all. Look at that. Awesome

Now we're going to move on to Paula's Partitini. You can't come to the show Paula's Party and not make a Paula's Partitini

So what flavor is Paula's Martini going to be? It's going to be kiwi, coconut, and fresh white cranberry juice

Oh, gosh. I adore coconut. Oh, seriously. Okay, have some fun. All right

Thank you. I just came up with this Thursday, so I hope it works out

What, the drink or the routine? Woo! And we'll pour that. Right in there

All right, so Rob, get on with this drink, baby. Paula's thirsty. Let's do this, guys

Paula's thirsty. Now tell everybody your title that you hold. In 2004 at The Legends of Bartending, I was the most accurate bartender in the world

So, like, when you say an ounce, you know what an ounce is. Oh, exactly. I said 100th a drop of liquor, so. Uh-uh

My bar manager loved that, I'll tell you that. Hey, hey! Take that

Our fresh kiwi. Handful of coconut. I love coconut. I love kiwi

You want to muddle that for me? I want to muddle. And I'll get our glass prepped up. We'll take this

Uh-huh. And if you can help me out here. Okay. You're going to hold that strainer here

Absolutely. We're actually going to double strain this. Ooh. Perfect. We'll take that and pop that right in here

And we're going to garnish that with a little bit of coconut on top. Oh, gosh

And have a sip. Thank you, Rob. That's very good

Paula's partytini. That's very good. So we're going to ask you to make a whole bunch for everybody right now, Paula

Yay! Oh, what is that, Rob? That's beautiful. So you can help me out here

Okay, tell me what to do. We're going to put our funnel in there. Uh-huh. Oh, no, you don't mean it

We're going to put it nice and slow in the top funnel. Okay. This is Paula's particini, Paula style

Now, I'm not a perfect... Nice. Oh, no! Rob! This is great

Rob Houston, you're the best. Listen, until next time, from Colin's Party

we wish y'all love and best dishes. Go have a disco party, y'all