The Sloppy Boys The Sloppy Boys

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 Brandy1.5oz/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 Rum4oz/120ml Pineapple Juice1oz/30ml Orange Juice1oz/30ml Cream of CoconutAdd 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 Galliano2oz/60ml Fresh Pineapple Juice1 dash Lime JuiceTop up with ProseccoPour 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 Rum1oz/30ml Grapefruit Juice.5oz/15ml Cointreau.75/22ml Lime Juice.25oz/7ml Falernum6 drops Pernod1 dash AngosturaAdd 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 Rum1oz/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 SyrupAdd 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 Tequila2oz/60ml Orange Juice1oz/30ml Grapefruit Juice.75oz/22ml Lime JuiceDash of Grapefruit SodaPinch of SaltCombine 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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