The guys mix up a classic sour with a Big Apple twist. And by Big Apple, I mean red wine. And by twist, I mean poured on top. Plus the return of a certain delightful segment!

NEW YORK SOUR RECIPE

• 60 ml Rye Whiskey or Bourbon
• 22.5 ml Simple syrup
• 30 ml Fresh lemon juice
• Few Drops of Egg White
• 15 ml Red wine (Shiraz or Malbec)

Pour all ingredients into the shaker. Shake vigorously with ice. Strain into a chilled rocks glass filled with ice. Float the wine on top. Garnish with lemon or orange zest with cherry.

(Recipe via the International Bartenders Association)

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The guys splice a Trinidad Sour with a Piña Colada-- is it a tasteful hybrid or a disgusting abomination?

ANGOSTURA COLADA

• 1.5oz/45ml Angostura Bitters
• .5oz/15ml Overproof Rum (preferably Smith & Cross)
• 2oz/60ml Pineapple Juice
• 1oz/30ml Lime Juice
• 1.5oz/45ml Cream of Coconut (such as Coco Lopez)

Add ingredients into a shaker with ice. Shake until well chilled and strain into a large snifter over ice. Garnish with freshly grated nutmeg and pineapple fronds.

Recipe via Liquor.com

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The guys fetch the eggs for a frothy cocktail first appearing in Jerry Thomas' 1862 The Bartender's Guide: How to Mix Drinks; A Bon Vivant's Companion.

PORTO FLIP RECIPE

• .5oz/15ml Brandy
• 1.5oz/45ml Red Tawny Port Wine
• .33oz/10ml Egg Yolk

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

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

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The guys make a popular twist on the Piña Colada, created in the '70s at the Soggy Dollar Bar in the British Virgin Islands.

PAINKILLER RECIPE

• 2oz/60ml Pusser’s Rum
• 4oz/120ml Pineapple Juice
• 1oz/30ml Orange Juice
• 1oz/30ml Cream of Coconut

Add ingredients into a shaker with cubed ice and shake vigorously but briefly to combine. Strain into a hurricane glass or snifter over crushed ice. Garnish with nutmeg and a pineapple wedge.

Recipe via Liquor.com

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The guys make a peculiar Italian-tiki hybrid created by cruise liner bartender Benito Cuppari in the late 1950s. Named after his friend's famous beach club (NOT the scary fish), the Barracuda went on to be served at Trader Vic's in both London and New York in the '70s.

BARRACUDA RECIPE

• 1.5oz/45ml Gold Rum
• .5oz/15ml Galliano
• 2oz/60ml Fresh Pineapple Juice
• 1 dash Lime Juice
• Top up with Prosecco

Pour all ingredients into a cocktail shaker except the Prosecco, shake well with ice and strain into a chilled highball glass filled with ice. Top up with Prosecco. Garnish with pineapple and cherry, and optional mint sprig for additional aroma.

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

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The guys try the other famous Mai Tai recipe from Trader Vic's tiki nemesis, "American adventurer" Donn Beach (born Ernest Raymond Gantt.) Celebrity podcaster Mike Mitchell also drops in.

MAI TAI RECIPE

• 1.5oz/45ml Dark Jamaican Rum 
• 1oz/30ml Gold Cuban Rum
• 1oz/30ml Grapefruit Juice
• .5oz/15ml Cointreau
• .75/22ml Lime Juice
• .25oz/7ml Falernum
• 6 drops Pernod
• 1 dash Angostura

Add all ingredients into a shaker with ice. Shake vigorously and strain into an old fashioned glass filled with shaved or pebble ice. Garnish with mint sprig.

Recipe via Don the Beachcomber

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The guys encounter a titan of tiki culture, invented by Victor J. Bergeron in 1944 at his Oakland, California restaurant, Trader Vic's. Plus, big news as The Slops are headed to the big screen!

MAI TAI RECIPE

• 1oz/30 ml Amber Jamaican Rum
• 1oz/30 ml Martinique Molasses Rhum*
• .5oz/15 ml Orange Curacao
• .5oz/15 ml Orgeat Syrup (Almond)
• 1oz/30 ml Fresh Lime Juice
• .25oz/7.5 ml Simple Syrup

Add all ingredients into a shaker with ice. Shake and pour into a double rocks glass or a highball glass. Garnish with pineapple spear, mint leaves, and lime peel.

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

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The guys make a fruity, fizzy refresher from Jalisco, Mexico traditionally served in a little clay cup.

CANTARIO RECIPE

• 2oz/60ml Tequila
• 2oz/60ml Orange Juice
• 1oz/30ml Grapefruit Juice
• .75oz/22ml Lime Juice
• Dash of Grapefruit Soda
• Pinch of Salt

Combine ingredients (except grapefruit soda) in a cocktail shaker and shake with ice. Pour into clay mug or highball glass. Top up with grapefruit soda. Garnish with lime wedge and grapefruit wedge.

Recipe via Wikipedia

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Enjoy this [UNLOCKED] episode of The Sloppy Boys Blowout, our weekly bonus episode available to Patreon subscribers.

This special episode was recorded on April 20, 2022 during the making of the guys' fourth album, Sonic Ranch, featuring a guest appearance from producer Money Mark. A *video version* of this episode is available to all at youtube.com/thesloppyboys

Visit patreon.com/thesloppyboys for more!

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The guys try that thing where you cut a hole in a watermelon and stick a bottle of vodka in there.

SPIKED WATERMELON RECIPE:

Inject or insert one pint bottle (375ml) of vodka into a whole watermelon. Allow melon to rest refrigerated for 24 hours before serving.

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