This episode of The Sloppy Boys Blowout has been [EMERGENCY INSTANT UNLOCKED] due to changing circumstances within the band.

Mike and Tim confront Jeff about his resigning as The Sloppy Boys' drummer, then they discuss their favorite band names and crown the very best!

Visit patreon.com/thesloppyboys to gain access to The Sloppy Boys Blowout, Questions for Lennon, our Discord, and more!

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The guys shake up a pineappley Prohibition-era cocktail named for a star of the silver screen.

• 1.5oz/45ml White Rum
• 1.5oz/45ml Pineapple Juice
• .25oz/7.5ml Maraschino Liqueur
• .17oz/5ml Grenadine Syrup

Pour all ingredients into a cocktail shaker, shake well with ice and strain into a chilled cocktail glass.

Recipe via the International Bartenders Association (https://www.iba-world.com/)

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The guys make a springy beer cocktail featuring everybody's favorite-- blackcurrant!

KIR BEER RECIPE

12oz bottle Miller High Life

Splash of Crème de Cassis

Open the bottle and drink down part of the neck. Add crème de cassis into the bottle. Mix lightly. Enjoy in the bottle or pour out into your favorite cocktail glass.

Recipe via the International Bartenders Association (https://www.iba-world.com/)

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The guys add citric acid powder to orange juice in order to free Joe Saunders from the clutches of the Trickster.

ACID-ADJUSTED ORANGE JUICE WHISKEY SOUR RECIPE

• 1.5oz/45ml Bourbon Whiskey
• .8oz/25ml Acid-Adjusted Orange Juice*
• .66oz/20ml Simple Syrup
• .66oz/20ml Egg White (optional)

Pour ingredients into a cocktail shaker filled with ice. Shake well. Strain into chilled cocktail glass, or an old fashioned glass filled with ice.

*To adjust orange juice, add 52 grams of citric acid powder per liter.

For a handy breakdown of acid-adjustment, check out this article from Vinepair featuring celebrity bartender Jack Schramm.

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The guys keep the cassis train rollin' with a traditional French wine cocktail that rose to prominence in the wake of World War II.

KIR RECIPE

• 3oz/90 ml Dry White Wine
• .33oz/10 ml Crème de Cassis

Pour Crème de Cassis into glass, top up with white wine. (For a Kir Royal, use Champagne instead of white wine.)

Recipe via the International Bartenders Association (https://www.iba-world.com/)

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Spring has sprung! The guys make another 80's cocktail from Londoner Dick Bradsell.

RUSSIAN SPRING PUNCH RECIPE

• .8oz/25ml Vodka
• .8oz/25ml Lemon Juice
• .5oz/15ml Creme de Cassis
• .33oz/10ml Simple Syrup
• top up with Sparkling Wine

Pour ingredients (except sparkling wine) into a cocktail shaker. Shake well with ice, strain into a chilled tall glass filled with ice, and top up with wine. Garnish with blackberries and optionally, a lemon slice.

Recipe via the International Bartenders Association (www.iba-world.com)

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The guys make a pre-Prohibition drink named after the men's social club in Philadelphia.

CLOVER CLUB RECIPE

• 1.5oz/45ml Gin
• .5oz/15ml Raspberry Syrup
• .5oz/15ml Lemon Juice
• few drops Egg White

Pour all ingredients into a cocktail shaker, shake well with ice, strain into a chilled cocktail glass. Garnish with fresh raspberries.

Recipe via the International Bartenders Association (https://www.iba-world.com/)

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The guys make a garden-fresh guzzler from across the pond.

PIMM'S CUP RECIPE

• 2oz/60ml Pimm's No. 1
• .5oz/15ml Lemon Juice
• Ginger Ale to top

Add Pimm's No. 1 and lemon juice into a highball glass over ice. Top with ginger ale and stir briefly to combine. Garnish with a cucumber slice, mint sprig, strawberry and optional lemon and orange wheels.

Recipe via Liquor.com

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The guys break out the blackberry for an 80's drink from British bartender Dick Bradsell.

BRAMBLE RECIPE

• 1.7oz/50ml Gin
• .8oz/25ml Lemon Juice
• .4oz/12.5ml Simple Syrup
• .5oz/15ml Crème de Mûre

Pour all ingredients (except Crème de Mûre) into a cocktail shaker, shake well with ice and strain into a chilled old fashioned glass filled with crushed ice. Pour the Crème de Mûre over the top of the drink, in a circular motion.

Recipe via the International Bartenders Association (https://www.iba-world.com/)

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The guys return to the IBA with an Unforgettable from Harry Craddock's Savoy Cocktail Book that promises to give its drinker a "smiling angel face."

ANGEL FACE RECIPE

• 1oz/30ml Gin
• 1oz/30ml Apricot Brandy
• 1oz/30ml Calvados

Pour all ingredients into a cocktail shaker filled with ice cubes. Shake and strain into a chilled cocktail glass.

Recipe via the International Bartenders Association (https://www.iba-world.com/)

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