Stay ConnectedA podcast about cocktails. Each week, comedy rockers The Sloppy Boys (Mike Hanford, Tim Kalpakis and Jefferson Dutton) drink and discuss a cocktail recognized by the International Bartenders Association.
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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
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
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
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
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
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
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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To celebrate the release of their new album Sonic Ranch, the guys look back their time spent in Texas with a whiskey crafted and distilled from 100% Mexican Cacahuazintle corn.
Abasolo is available at select retailers.
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The guys cover the coldest drink they can fathom-- at the behest of the mysterious Freezester!
STRAWBERRY DAIQUIRI RECIPE
Combine ingredients in a blender and blend until smooth. Pour into hurricane glass or wine glass. Garnish with edible orchid (optional).
Recipe via Liquor.com
WANT MORE SLOP? Check out:
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