The Sloppy Boys - 136. Pisco Sour

Episode Date: May 26, 2023

The guys make an earthy sour using Pisco-- a distilled, fermented grape juice claimed by both Peru and Chile as their national liquor. Plus, Dutts goes solo as a pop singer.PISCO SOUR RECIPE2oz/60ml Pisco1oz/30ml Lemon Juice.66oz/20ml Simple Syrup1 egg whiteAdd all ingredients into a shaker with ice. Shake and strain into a chilled goblet glass. Garnish with a few dashes of Amargo bitters.Recipe via the International Bartenders Association (https://www.iba-world.com/) Hosted on Acast. See acast.com/privacy for more information.

As women, our life stages come with unique risk factors, like when our estrogen levels drop during menopause, causing the risk of heart disease to go up. Know your risks. Visit heartandstroke.ca. Hey folks, welcome to the Sloppy Boys where we take a deep dive into the drinks that you love. I'm Jeff Dutton along with Mike Hanford. Hi! And Tim Kalpakis.

What is up? And we're your hosts of the Sloppy Boys podcast. Yep. We are back at it again. That's right. Yes. And we have something to address here on the pod. Jefferson Dutton. Oh. JD, as he's called.

As he's called something else these days. Dutz, you dropped a single today? What the hell is going on? That's right, folks. It's the new normal. I've gone solo. I'm a pop That's right, folks. It's the new normal. I've gone solo. I'm a pop star now. Duh. This is the new normal?

Hold on. Hit that drop again. Duh. Duh. My first song came out today, Friday, on all the platforms. It's called Pop. It's the first single off my full-length solo debut album coming this summer 10 tracks 10 pop bangers that uh your boy wrote and produced and sang all by himself i thought we i feel like you've been acting weird lately i knew something was up

now and i do want to apologize for that oh Oh, okay. Well, you're forgiven. Let's move on. No, as everybody knows, we're not just, we're a party rock band and we're a podcast. And now suddenly this guy's kind of, you kind of act a little weird. Oh, yeah. So you're referring to my social media hijinks earlier this week. Yeah. Yeah. I didn't appreciate this all came out of the, a little bit out of the blue for us.

Me quitting the band and everything? Yeah. Yeah. I didn't appreciate this all came out of the, a little bit out of the blue for us. Me quitting the band and everything? Yeah, you were on, anyone that follows our Instagram would know you've been sort of, you got a little bit introspective, you were wondering what else was out there in the world for you. Sure. Then you flat out, you dumped us. Now, you know, now

Jeff, bridge over trouble water and all that. We would like a little bit of a warning next time you pull a stunt like this. And it was a stunt. No, no. No, not a stunt. Well, Jeff does all his own stunts. Like Tom Cruise.

You're referring to me quitting the band on Tuesday this week. Right. And then on the blowout, we discussed it and we decided the way to move forward was to keep the podcast and the band week. Right. And then on the blowout, we discussed it, and we decided the way to move forward was to keep the podcast and the band separate. Yes. Any luck finding a new drummer? We haven't really had time to look around. Yeah, we'll do it.

Don't worry about the band stuff anymore. We'll do that at our own pace, if you're so interested. Mr. You're So Interested. I was thinking you guys could get Tony Thaxton he'd be good he'd be good but man that guy does double triple duty every time he does a show he's got Motion City soundtrack Don't Stop or We'll Die

Townland how about Travis Barker Travis Barker really slapped those skins I saw him and his little buddies at the Barclays Center last, was it Wednesday? You went to blink? I went to blink.

Did you pay like $400? No, it was like $120. They weren't great seeds, but they were, I figured it'd be a fun thing to see. Did they lift Travis in the air? Well, we all lifted him in the air. We picked him up and said, you're the best drummer in the world. Nice. Are you still with one of the Kardashians?

Well, I just want to thank you guys for your support in this new, you know, in the walk of life, there comes a time for new beginnings and the clearing of the air. And, yeah, new beginnings that come with a new closing. Yes. And that part of your life was, I'm sure, exciting for you. I can't speak for you. It didn't ruffle my feathers at all, but you must have had a great time. And, you know, good luck to you.

I will say, too, that the song is good. Oh, thanks, buddy. The song is hot. But talk to us about your inspiration here, your duds, your whole new thing, your whole new type of a guy. I'm a whole new type of a guy. And this is sort of kind of what people might call kind of pussy popping music, wouldn't you say? Yeah, sure. That is true, Tim. And I want to just say that I'm not just this guy now. I kind of always people might call kind of pussy popping music wouldn't you say yeah sure that's that is true tim and i want to just say that i'm not just this guy now i kind of always was this

guy oh and you finally without being bogged down by your two co-hosts yes you can finally express it well yeah put it that way don't agree so readily with that yeah sure but you know tim you're right uh i wouldn't use the phrase pussy popping well pussy popping dick waggling whatever i guess i literally would use that i guess i literally would use that phrase but folks this is straight pop music danceable and fun and i finally get to show off new sides of myself if you like daft punk and robin and Weeknd and LCD and all that stuff. Oh, yeah. Jamiroquai. Yeah, yeah, yeah. Go check out. DOS.

But just before we move on to the actual booze news, I want to say I've always loved pop music. You all know that. Yeah. The Sloppy Boys band has stifled my love for pop music. Yeah, we were making you play a form of music you would hate it. It did not fulfill you. Guitar. Guitar. Bass. Even drums.

That makes sense because I'd look back at you and you looked like you were having a tough time. I wouldn't be caught dead near a drum. Hey, drum machine. Now we're talking. I would sidle right up close to one of those. But hey, I'm glad it hasn't gotten in the way of the pod. Yeah. And without all out of the way.

Okay. Yeah, the band is royally fucked, but the pod is going pretty well. The pod really is flying off. I think people are loving this shit. Yeah. I think. It's a pussy popping pod. Well, do you want to get into a little bit, bit, bit booze news?

Ooh. Bit, bit, bit, booze news? Ooh. Bip, bip, bip, bip, bip, bip! Booze news, hit it. Ooh, I do miss those pipes, Tim. Oh, yeah. Yeah. Jeffy D The purple

B Jeffy D Purple P Jeffy D Jeffy D Jeffy D And

Tim K One more thing. Booze News is brought to you today by the letter P. Bye-bye. Wow. Did Elmo say Booze News? He didn't. That's the real Elmo.

That was Slopsomy Street sent to us by Tommy, a.k.a. Teenage Fan Sub from the Sloppy Boys Discord, which you can gain access to if you subscribe to our Patreon, you want to chit chat with other Slopheads. And if you have a booze news theme,

email it to the Sloppy Boys podcast at gmail.com. That was great. That was cool. I love it. I love reimagining old songs. Classics. Way to go. Paul P reimagining old songs. Classics. Way to go.

Paul P. He did Cut Less Hair last week, right? Yeah, he's on fire. Cut Less Hair. And that was a funny one because that lent itself really well to being the Pavement song. Pavement, right? Yeah. Yeah.

Yeah. Cut your new summer, dude. But this one, you had like chop it up a lot to fit the meter of like purple Tim okay so for today's booze news we're bringing back a hot

recurring segment hit the clip whoa it's time for Kel Packers is corrections It's time for Kelpacus' Corrections. Okay, I got to make a correction here. I have to apologize. And I've been getting reamed by our listeners so hard,

I can't even walk down the street anymore. Wow. Do you guys remember? They't know where you live you anyone listening to this podcast could could triangulate where you live i think pretty pretty easily i think i talk uh way too much about the businesses i frequent and how many steps in what direction it takes to get there um but do you remember recently i apologized because what we had gotten wrong, we were talking about the song Blueberry Hill by Fats Domino. Right. Not Mulberry Hill.

Yeah. Mike had said Mulberry Hill. And I said, yeah, you're right. And then everyone said, Tim, it's not Mulberry Hill. It's Blueberry Hill. And we came on here. We owned up to our mistake. We apologized.

But here's what I said. Part of the Barry quiz. Barry quiz. Yes, it was the Barry quiz. But I apologize. And I said that, yeah, that song by Chubby Checker is Blueberry Hill. But then now a bigger wave of people are chasing around saying, Tim, it's not Chubby Checker.

It's Fats Domino. Right. Oh, God. I mean, you got to be, that sounds like a joke name, one or the other. Chubby Checker, Fats Domino. It's an obesity first name and a game last name. Yeah, you're right. Isn't that, that's insane.

I never thought of that. I tweeted, I said, what's next? Blimpy Boggle? And I honestly think i said what's next blimpy boggle and i'm i honestly think i i for real think blimpy boggle could be next that could be next here i have a message for the slop it do you like the quizzes or don't you oh pull the quizzes i also think we're we don't want to our listenership this is not a oldies show where we all argue about oldies. We talked about 100 gecks. We're plugged into the hot shit, okay?

We're not going to argue about songs from 100 years ago. Yeah, if Blimpy Boggle was better or worse than the Czech man. You know what's funny to me? I mean, are we going to talk about Porky Parcheesi? Ooh, nice. Or Big Butt Backgammon. Unfit Uno. Or Round Roulette.

Yes. That's good. No, I don't think that's very good. Overweight Uno. I played fucking Uno the other day at a bar with the cards that were humongous. I hated it. those are too big next part uh of uh one more thing i wanted to mention this is more of a mystery solved but it counts as a copy correction um do you remember the mystery of tim's acid adjusted orange whiskey sour yeah why we all followed the same recipe yeah jeff made delicious whiskey sours and i

made one that i said was too sweet and tasted chemically i got to the bottom of it guys i was this morning i'm looking at my bottle of simple syrup oh no it's simple syrup light Simple Syrup Light. Oh. It's sucrose, sucralose. It's fake sugar. And, you know, the fake sweeteners are always way sweeter than real sugar. So it just turned my beloved whiskey sour into a nasty ass fakie drink. And it took two weeks to solve the mystery. Damn. That's crazy.

You want to talk about sugar for a second? I'll bring up something, Booze News. Yeah, sure. Now solve the mystery. Damn. That's crazy. You want to talk about sugar for a second? I'll bring up something, Booze News. Yeah, sure. Now's the time. Mike Hanford is two days keto. Wow. Holy shit. You look thin as hell. Two days in a row. Thanks for all the support. I posted

that I was keto one day. I was going to eat the ice cream. I ended up not eating ice cream that day. Then went on a binge that weekend. Now, I was keto one day. I was going to eat the ice cream. I ended up not eating ice cream that day. Then went on sort of a binge that weekend. Now, I am keto. I'm sticking with it. I threw away, I had some, not threw away, but I gave away some bananas and chips.

There's like a community refrigerator in my neighborhood. Brought those down there. I am done with the breads. I am done with the milks. Rice, not existent in my cupboards anymore. Wow. I can see the pounds just melting the milks. Rice, not existent in my cupboards anymore. Wow. I can see the pounds just melting off you. Well, not yet, Jeff.

It's been two days. But my point is I can do it and I am going to do it. The other thing that I find interesting is now when I go out, I went out last night, had some drinks. They're all, you know, just vodka soda or whiskey soda. Clean drinks. And I get drunk a lot faster because I'm not eating anything substantial all day. And then you go out and you have a drink and you're like, weehoo, weehoo. Yeah, because even when you have like the six chicken legs, that's like a smaller lump of like it's just protein.

But bread and pasta is what soaks up everything pizza i got some sort of i forget the name of it but it's a this keto uh drink mix so it's like it's like the it's like the man's uh it's like the drive is it green drive no it's in a red thing it's not m drive but you know what today actually i should say this today i had a piece of gum i put it in my mouth and i said oh wait a minute spit it right out wait what oh sugar sugar jeff now i'm worried about the simple syrup in this drink i might getting ahead of ourselves i'm gonna skip you need my simple syrup light i know but here's the thing we've uh you know my friend keith carson he skips the simple syrup and then he wonders why he doesn't like the Trinidad sour.

And I said, buddy, you threw off the balance. The balance is the key. You can't skip. Especially with any sour, you're balancing that lemon with the simple syrup. You're not supposed to taste lemon. You're supposed to just be getting the citric acid from it. Yes. Yeah.

Keith Carson, I say this with all due respect, is a complete butthead. With all dude respect. He's coming out here. You can say it to his face. With all dude. Don't stop me. I met him at our Boston show.

Did you not? Yes. Hey, oh, well, go ahead. I got to give a shout out. Like I was saying, I was out last night, went to Maison Premier, a very nice cocktail bar I've mentioned before. Love it there.

And my boy Cliff was running things at the bar. He hooked me up with a really good martini. And then a, fuck, he gave me a little, on the house, tiny, not tiny, but a little shot of one of the drinks we made before that I'm now misplacing the name of. But it was good. It was, fuck, what was it, gin? It was a gin drink. Ah, forget it.

Well, hey, speaking of acid adjustment, I had a great idea that you guys shot down. Yeah. Perhaps bitterness due to quitting the band. Yeah. Acid-adjusted pineapple juice whiskey sour. Yes, yes. Ooh, Jeff, that's interesting.

I love to do it. I'm keto, so I probably can't do it. Well, what the fuck? Mike, you are co-hosting the wrong podcast. I am co-hosting the wrong thing. I'm going to try the keto for three weeks. Okay. But you're about to have,

this Pisco sour is going to ruin it. How come? Because of the sugar. In the simple syrup? Yeah. I'm not using simple syrup. He's going simple syrup. Do you happen to have a Splenda packet or something around?

Because you can't just do nothing. He doesn't have shit. He doesn't know. I don't like simple syrup anyway. It never makes a difference for me. We just talked about how it is absolutely essential. And you're not supposed to taste it you also don't know what other substitutions he has in store for us that's very

true i also just i don't trust your taste buds because you just taste the delicious things and say that they taste bad and you drink and you know what he's not gonna like the drink and he's not gonna order it again you drink campari which is famous for being bitter, and you say it tastes ashy. So maybe there's a lot of factors going on here. Could be. But my point is I'd rather stick to my guns, stick to the thing I set my mind to, than risk it all and ruin it all. Why don't you set your mind to being a good podcast host? I am a good podcast host.

I'm funny. I'm witty. I add to the conversation. I don't need to drink. I am a good podcast host. I'm funny. I'm witty. I add to the conversation. I don't need to drink. I told you the other day, I don't like alcohol anymore. Seriously yelling at someone, I'm funny?

I'm funny. I am witty. I'm very pleasant the way I talk. Mike, I support, unlike Tim, I support your journey as you have supported mine.

Thank you. Duts! Oh, wow. Oh, that's free promo. Maybe you go join Duts over in the Duts band. Leave Tim here to do some interesting stuff. Some interesting introspective stuff. Oh, cool.

I'd tune in. Oh, baby, baby. Oh, cool. I'd tune in. Oh, baby, baby. Oh, yeah. I love you, baby. I've seen your lyric book. Oh, baby, baby. Oh, won't you grab my dick? Well, before we get into more filth like that.

Yeah. Is that it for Booze News? Wrap it up. That's it for booze news dust dust all right now i'd love to hear about the drink of the day if we could get back to business i would love to get back to uh a business um let me ask you guys this we all like to go piss yes yeah yeah now that you mentioned it but have you heard ever heard of pisco pisco well i thought of saying that when i bought it was called thought it was called pisco but it's actually pisco oh perhaps it was best known in the cocktail

pisco sour you've heard you've had i've never heard of this no ever not had this is great i have never had one i've heard about it forever i know it has people a lot of people come home from a vacation in peru they're seeing a little machu picchu they're swinging through luna and they come home they say you gotta have a pisco sour but i like the name of that mountain machu picchu that's a good name it's not just a mountain mike it's a it's a it's a whole thing give it a google i'm gonna give it google you keep going i'm gonna look up machu picchu no keep googling keto stuff i feel like you can't add a new thing to your head you're gonna forget you got too many tabs open as it is he's googling it right now i can see no i'm not i'm not i'm not

okay so um pisco is i'm not pisco is a south american spirit made with grapes uh it's it's made in uh it originated in either peru or chile and they fight about that one a lot very popular in both and uh you know way back this this grape spirit that's just as strong as like a liquor or something it's uh from made from fermented grape juice like a grappa yes like a grappa um which is italian grape um but so like way back in this kind of shares mystery with america batting it back and forth. But like in the 1800s, there were drinks like Pisco Punch in both Peru and in San Francisco of all places. And then in the early 1900s in Lima, we start getting this drink called the Pisco Sour. So just like a whiskey sour or a gin sour, same ingredients, kind of same, same, uh,

specifications with Pisco. Um, then in the 19 teens, uh, Victor Morris, this American bartender from Salt Lake City goes down to Lima, opens a bar called Morris's bar where he really popularizes this Pisco sour. Everybody's drinking it. And it's, it's kind of, it it's a light elegant drink that goes well with your dinner so you know lighter than a whiskey sour um and soon it's you know being sold at all of the big fancy hotels in lima and back in those days you had a lot of hollywood stars going down

and staying at this hotel these different hotels and uh you know so we're talking like orson welles once drank 23 of them because he was a chug guy mary pickford or nah mary pick no mary pickford uh who has it said john wayne and it said uh some lady that wasn't mary pickford but i i chose to mention the 23 that orson welles hey if we ever talked about Orson Welles' champagne commercial? You guys seen that? Is that the one where he's kind of drunk? Is that the peas one? Isn't it like a funny peas one?

That's the joke they did on The Critic, but yeah. Oh, shit. Well, Will Ferrell in Spoils of Babylon is sort of doing, kind of inspired by Orson Welles. He's hosting a commercial for like corbell or something but he just keeps getting it wrong over and over and over again so there's a super cut of all of his outtakes and the extras are looking at him funny by the end and it'll be a good youtube for all of our listeners to check out later but so with all these this drink it it

sort of becomes also associated with the golden age of Hollywood. And then eventually you got some big New York restaurateur is opening up a New York restaurant called La Fonda del Sol. And he says, I'm going to put this thing on my menu. And that's a very popular restaurant. And this dude also at the time happens to be mentoring a very young bartender who just so happens to grow up to be Dale DeGroff. Oh, well, Jack knows this guy and has met this guy. But Dale DeGroff is we're talking Mr. Martini himself, a.k.a. The Cosmo King. Dale DeGroff. He becomes a bartender at the Rainbow Room and all these places around New York. He's sort of known as keeping the old cocktails alive throughout the Dark Ages.

And we have much to thank him for. We salute you, Dale DeGroff. Celebrate him as we celebrate Santa Claus each year. As we savor our champagne we will um he puts out a bunch of cocktail books and he puts the pisco sour in all of them so that's what we're talking about guys it's it's it's a it's a drink that has been solidified as like it's a silky sipper for when you want to be you know fancy and fresh at dinner time with a nice light drink and here is the iba international bartenders association recipe nice 60 milliliters of

pisco jeff you went and bought ours what brand are we talking where'd you find it how to go oh um it was tough to find and no no sorry the Pisco is easy to find. We'll get to what's hard to find next. I got it at... Cap and Cork? Top Line. Top Line Liquors. Oh, in Glendale. Top Line Spirits.

Now, was this a... Do you know if it's Peruvian or Chilean? You know, I'll just grab the bottle. It's worth talking about all day. What was the other thing that he had a tough time finding? You'll find out. You will find out. Oh, shit. What was the other thing that he had a tough time finding? Fresh lemon juice? You'll find out. You will find out.

Oh, shit. I'm on the edge of my fucking seat here. Producto de Peru. Read it and weep. There we go. That's a good producto. It's a cool lip. What is it?

80 proof? Yeah. 82. Damn. Okay. I'm wondering what this stuff's going to taste like. I've never had is gonna taste like i've never had it yeah i've never had it either two ounces of that stuff and then one ounce aka 30 milliliters of fresh lemon juice aka joist de lemon uh and then 20 milliliters of simple syrup i'm not gonna use light simple syrup i got the real stuff mike's gonna do nothing at this step one raw egg white now they're saying the whole egg white right that's interesting i

hate this step on any drink the egg white step is always difficult i like but at least you can use the whole white and and you don't have to dash it which is trade a minute keep talking tim yeah um method add all ingredients to a shaker with ice. Shake and strain into a chilled goblet glass. Eh? Garnish with a few dashes of amargo bitters on top as an aromatic garnish. A few dashes? Now, I read this as Angostura bitters, but then, Jeff, you went and you got us amargo bitters.

Right. When I searched amargo bitters, I saw several brands that were like, this is the one you got to get if you want to make a real Pisco sour. I'm a little peeved. We are only using a couple drops because they gave me this giant fucking bottle of bitters. Oh, we have to find a way to use that. That's huge. Amargo.

Was that expensive as fuck? It was $31, but it's a big bottle for bitters. That makes sense. This is Amargo. Was that expensive as fuck? It was $31, but it's a big bottle. For bitters, that makes sense. This is Amargo Valet. I don't want to say valet. You see it? Because valet, no, it's not French. This is from Mexico.

Beautiful. I've never had that. But imported by the Haas brothers, of course. Oh, yeah. The avocado guys. So I've seen this done. Like, you're going to have a frothy sour with egg foam on top and i've seen people kind of dash it like you put little plops of the bitters on top like as if

you're dashing angostura whatever yeah so you have a couple little circles then you take a a like a uh uh for example like a toothpick and you, and you, you draw through those little dots and turn them into little hearts on the top. Yes. Yes. Now, wait a minute. My question is what if you don't have,

I don't have, uh, what's, what are those bitters called? Amargo. What if you don't have that? Angostura. Angostura.

That's right. Now, um, Timmy though, we should go back and forth, do a little taste test versus Angostura. Yeah. Cause I'm, I bet you this wasn't worth it oh yeah oh but maybe we could make some the way that you make

a trinidad sour with angostura maybe we can make some amargo sours sometimes i could rock the house that would work through this bottle margo sours that sounds like a good idea all right well i'm excited i i the thing i just looked up i I remember seeing this on TikTok or something, a way to get the egg yolk out of the egg. You crack the egg in a bowl. And I don't think I'm going to do this because I don't want the stink, but you put garlic all, you rub your hands in some garlic clove. You just cut up garlic clove and then you just-

This is sounding more messy then. You pick it right out and toss it away. That's the stupidest fucking thing in the world. That adds the worst possible step. Do you know how hard it is to peel a clove of garlic? All right. No, no, no. It's for people who cook a lot of eggs and are working in high volume restaurants.

That's no one listening to the pod. Jesus. The bear doesn't listen to the pod but watch take a look at the video it's weird what if we found out the bear was a listener is the bear the restaurant of the dude the dude bear is the show but the dude's nickname okay good speaking of which go to the east side deli in los villas and order the bear special italian beef sub it's oh really oh i'm really? Oh, I'm going to do that. Is this show coming back?

Yeah, it is coming back. I mean, soon? Yeah, soon. They just wrapped. Eh? No, not that kind of wrap. That's why I always say you need to spell that word when you're around me. Hey, how are you getting that egg white?

For real, how are you getting it? Easy, back and forth. Crack the shells. Back and forth.? For real, how are you getting it? Easy, back and forth. Crack the shells, go back and forth between the two shells. Pass the yolk back and forth. Put the yolk up your mouth and put the... Up your mouth. Great. I wish us all well on this trip.

Yolks up, whites down. Do you have a goblet glass or are you just going to use like a Nicanora or a coupe? I'm just using a Martino, yeah. Jeff, how are we we gonna dash from that big bottle of amargo 60 milliliters yeah see the big bottle has the um rubber it's not really a dropper but it's like the luxardo maraschino liquor so it's like vented i gotta rig something yeah it's gonna be a strong drink me thinks yeah me too yep all right well folks we're gonna go make these

drinks why don't you open up your ears and wallets? Get ready for this nice little train of ads. Yes, yes. Choo-choo. As women, our life stages come with unique risk factors, like high blood pressure developed during pregnancy, which can put us two times more at risk of heart disease or stroke. Know your risks.

Visit heartandstroke.ca. Now we're back. Peace goes sours in hand. Beautiful. Look at this drink. Try and give you a look without splashing my laptop. Michael, you got the hearts. Look at my hearts.

How do you make those hearts? All you got to do is take a tooth rake and drag it through. I said that. These are, having not sipped it, this is a beautiful drink. That's very appealing. Yep. And I did sip Pisco, and it's strong as fuck. Just tastes like.

It's very strong. And mine also. Damn, I forgot to bring my bottle over. It's some brand I've never heard of before. It's like Cachaca. Yeah. Yes. Cachaca, yeah.

And it just like, I took a tiny sip, and I was like. Earthy. Earthy. Grassy. Sticks. Wood. No. All right, ready? cachasa yeah yes cachasa yeah and it just like i took a tiny sip and i was like earthy earthy grassy sticks wood no all right ready mm-hmm sips oh boy oh yeah a nice a nice bit of egg web but other than that you know what i'm not like tasting the egg the way i usually do i really gave it a good shake on this one you know what also i think the purpose of the bitters is to make the egg not have that eggy smell on top oh this is very nice swayed by the smell this is fresh this is spring has sprung type shit it's both i get the old hollywood thing because it's both like it's elegant, but it's fresh and vibrant.

Yeah. Plus, I feel like the old Hollywood drinks, too, is like very strong. Absolutely. But everything, like a good sour, these specs are really good where everything sort of disappeared. Like the piece goes strong as fuck, yet I'm not burning when I'm having it. I don't really taste lemon, but it's in there. It's just well balanced. Now Mike has the sugar free.

Sugar free? Can't be beat. It can't? It can't be beat? No way. It's good. Yeah, I like this. I could see us drinking these

out on the veranda. Yes. That is a good veranda drink. Oh, the veranda. I'm more of a veranda. It's not a spring has sprung drink though, right? Well, maybe a spring has spr veranda drink. Oh, the veranda. I'm more of a veranda. It's not a spring has sprung drink, though, right? Well, maybe a spring has sprung dinner drink. I think it is a spring has sprung drink.

Yeah, it's pretty refreshing to me. It's light. I fucking love it, man. The egg is so... I thought that was going to be way too much egg. It's really good. Oh, I got a good glopper, too. It was one crack and I got a... Itopper, too. It was one crack and I got a, like, it all

happened right away. I was like, whoa! I'm holding it over the shaker. I'll tell you what. You know what we gotta come up with here in the test kitchen? What? Enough of this egg white. Let's bring the yolk in. Ooh, yeah!

Let's do a drink with the yolk. Scramble that thing up. Guys, a sloppy sour. what if it's a sloppy sour is a whiskey sour but with the yolk instead of the white oh that's good timmy whole egg yes why not that's a great idea that would be nuts to make a whole egg in a sour you just double up the alcohol, maybe. Yeah. It really would be like a Denny's drink, though. I have

a little inkling in my brain, my pea-sized brain floating around, of a little thing I'm working on in my test kitchen. I'm putting the details together, but it could be something to look out for soon. Can you give us a hint?

It's a take on two classics oh a take on two classes sort of a mashup two classics oh take on two might be the good the good name for it no i already have the name i almost thought of the name first damn almost i like the sloppy sour it's like a lot of whiskey a whole egg and then what's something fun instead of the sugar syrup and something it's the cherry wait what what else goes in there cherry how about this whole egg and instead of simple syrup maple syrup so we're doing a whole breakfast thing oh that's good. Let's go like maraschino syrup or a whole breakfast thing. Hey, we're doing a whole breakfast thing. Like the cherry syrup? How about that?

Oh, that's good. Yeah, like Grandy. The maraschino cherry. Yeah. Grandy cherry. Now a whole egg. How come they don't just do whole eggs in any other drink? Why haven't I seen that?

Is it more dangerous to go yolk? I don't think that the yolk, the whole point of the egg is to froth and foam. And I think a yolk is like all this fatty and doesn't really do that. Protein. And they don't need that. People use M-Drive for that. They don't need that. That's true.

Plus, like when you eat a runny egg, it's not really cooked. So it's fine. It's fine. Right. It should be good. They don't need it. That's true. Plus, when you eat a runny egg, it's not really cooked, so it's fine. It's fine. Right, yeah. It should be good. It's fine. Yeah. Yeah. Did I tell you about my... I got something cooking in the test kitchen, Mike. You might have missed it. Tim and I talked about this

on Allison Rosen. Eel sauce. Yes. You're going to use that in a drink? Yep. yep wow i got the idea from molasses right you know i was like i gotta use molasses gotta eat some molasses and then i thought oh the molasses of the sea eel sauce you would you would fit right into my kitchen jeff because you take risks and you take chances and you see an ingredient, how can I mash that into something? Yeah, maybe I'll put raisins in my broccoli.

Yeah. Well, you've had eel sauce, right? Eel sauce on a little crunchy, crumbly sush. It doesn't have eel in it. Yes, eel sauce. Yeah, yeah, yeah. They don't put it. It's not made for a meal.

Right. But they put it on. I kind of blanked out how it tastes, though. Is it like? Sweet teriyaki, basically. Jeff, what about duck sauce? You know that that plum sauce yeah yep yes are there soy sauce cocktails that would be interesting it's got to be there's got to be i mean that's pretty close to our new york shrub the um i mean i guess if you consider balsamic vinaigrette to be close to soy sauce. I do. Soy sauce, which I do.

Soy sauce, which I do. Soy sauce, which I do. There's all these hip, savory martinis now, the MSG martini and stuff. I can imagine a little soy sauce, a Kikkoman martini. Why not? You knew about an MSG martini. Why are you holding out on us, Tim?

You knew? I read an article on punchdrink.com. I love MSG Madison Square Garden saw a fish there I'm gonna let something out of the bag here I need to look at a text for a second I so our good friends of the pod and good friends

in real life, Neil and Fran are coming to town soon and there's a green mango martini happening at a place oh fuck I lost it And there's a green mango martini happening at a place. Oh, fuck. I lost it. Some bar on the Lower East Side that is like a special mango martini and then a like a hot sauce drop in the inside.

Green mango. Yeah. That reminds me of, Tim, the green michelada we had. That was a good drink. Yeah, the michelada verde. I've had like a green curry cocktail that was good, but Neil sent me this article from Grub Street. It's like the New York Mag Food blog. And yeah, mangoes are green in the skin, but not in the fruit. It's with a base of Patron that's infused with unripe mangoes,

giving it a sour, slightly green flavor. Finally, to garnish, a single drop of Casteno chili oil. Oh. Look at the picture of that. Doesn't that look neat? That looks absolutely elegant. Wow, it looks like a yolk. Yeah.

You got like one big dark blob in it. It's only served at one bar, Super Bueno Bar. Oh, I've heard of that. I think we're going to go try that out. You got to report back, Mike. I don't know. Maybe I will. Of course I will. You got to. It's got to be booze news. When I have a cocktail, you're going to hear about it.

Do a little phone recording and put it in booze news. Well, yes, yes. That could be nice. Now, when you guys mentioned cocktails and drinking and all that type of thing the tom cruise movie i think somebody mentioned tom cruise earlier yeah i think i did mention tom cruise yeah there you go doing his own stunts yes that's that's what it was um well did i tell you about what happened to me when i went to get the ingredients for this cocktail no no absolutely not um well so i go uh we did decide this cocktail that we're drinking today the cocktail of the week of course um i went down to uh the liquor store and i was at

cap and cork and here in Los Filos. And, uh, you know, I wanted to get all the stuff. Yeah. To make the drink. Right. For the, for the pod.

Yeah. Yes. Yeah. And I was a little confused, you know, I get a little overwhelmed and stuff. So I was like, I'm just gonna, I'm going to go up to the cash.

I'm going to wait in line at the cash register. I'm gonna talk to the guy. The owner always helps me out with this stuff. Um, and then I, I kind of noticed someone was waiting behind me in line that's normal that's normal so far yeah but this type of person was is uh it was a disney adult oh god disney adult wait so you're this is at the where was this again cap and cork liquors

in los fieles california okay and je, you recently saw David Lee Roth at the Albertsons not far down the street. Okay. Right, right, right. Happened in part of town. Same street. And I saw who... I saw somebody at Cap and Cork. You saw somebody too. Ram Jam. Yeah, Ram Jam. Oh, and they brought you outside to talk to you about something.

Yes, they brought me outside. I went in there today being like, I hope I get to stay inside for this whole experience. You know what they should do? They should come up with a little map of, you know, you go on vacation and there's like an illustrator's map where it's like, you know, the scale is off, sure,

but it's fun. And they put all the landmarks. Somebody should make a Los Feliz and then just tag all the little places where these little helpful celebrity run-ins have occurred. That's a great idea for maybe the ghost of Craig T. Nelson. Yeah, right? Crowdsource it.

Load him up with homework. Anyway, yes. See you next week, Craig T. I'm looking – Disney adult behind you in line. Right. Disney adult. You know these Disney adults, right, Mike?

Now, what is a disney adult someone who's adult in a disney project or grown up it's an adult who's really into disney they get the annual passes they have a disney wedding they're oh yes they wear the suspenders with all the buttons on them exactly that's more collect all the pins that's more from orc no he didn't have too many pins he had just rainbow but we're getting way off topic i think right tim go ahead anyway so i brush it off i'm like okay whatever i think um i brush i say look tim don't worry about this disney adult behind you focus on the owner of cap and cork because it's your time to step up to the counter don't look back look forward i tell him i'm making a very popular peruvian sour cocktail. He says, well, you're going to want simple syrup.

I say, thank you. He says, you know what? Lemon. I say, thank you. He says, egg. Thank you. And then I'm like, okay, I want to get one more thing. I got the egg.

I got the simple syrup. I got the lemon. I even got the bitters. But I wanted to get one more thing. You want to get one? Yeah. Yeah, I wanted to get something. But there was one ingredient. It was the central ingredient of this cocktail and i needed i couldn't remember

what it was i should get you know you couldn't remember oh my god this is a sticking point more often than you would think for us on the podcast not remembering the main the base the base i asked the i asked the owner what should i get and he goes well you got all this stuff and i was like yeah but shouldn't i yeah he's, you should probably get one more thing. One more thing. And what should I get? Just to really lock it in. We were to really drive it home.

And we were both confused. And then I get a tap on my shoulder. Oh, fuck. Okay. It's the Disney adult. The guy working there was confused? The guy working there was confused with me. We were scratching. I was scratching my head. He was the Disney adult. The guy working there was confused? The guy working there was confused with me. We were scratching.

I was scratching my head. He was scratching his head. Then at one point we switched. We were scratching each other's heads. And at that point, it seems like there's no way out of this. When it's both you and the cashier and you don't know. What to get. What to get.

What to get. And then tap on the shoulder. One more thing. Guess who tapped me? The Disney guy. The Disney guy. The Disney guy. Person. Adult.

Disney adult. And I say, what should I get? And here's what they said. Get Pisco. Get Pisco. Don't get champagne or beer. Get Pisco. Get Pisco.

Peruvian and clear. Get Bisco, Peruvian and clear. I heard that it's made from grapes. And one other thing. Wow. The grapes never bothered me anyway. Wow. Were you guys assuming the grapes would have bothered him?

When the Disney adult was saying this, I turned to the owner. I was like, the grapes probably bothered him. They probably bothered him. Wow, that was amazing. For being a Disney adult, he's really butchering a classic. You would think there would be more

reverence for Let It Go by Elsa. Oh. But I'm sure he wasn't warmed up, and I'm sure, I'm sure. You're right, that does remind me of Let It Go. Let It Snow. In a way. But you know what's weird?

If Pisco was pronounced... Let It Go. If Pisco... You're thinking of Let Pisco, Let Pico, Let Pisco. If Pisco had been pronounced Pisco, it would work even better. Let Pisco, let Pisco. Unfortunately, it's let Pisco. I was out and about and I bumped into an old hippie guy

and he was singing a song, Are You Going to Drink a Pisco? Are you going to drink a pisco are you going to going to drink a pisco yeah i was like that's all fine and good i would record this but it's pronounced pisco and he's like i understand i understand so he like move along move along that never so never happened yeah when i first heard pisco though i this process what is this what is this a business for urine right yeah well we all like to go piss but have you heard of a piss go yeah we talked about that earlier yeah yeah yeah we've touched on a lot of interesting topics yeah we've really rounded the out of the bases yep time to bring it on home i guess well first of all before we bring it on home michael

is there anything you'd change about this very springy drink it's perfectly perfectly balanced i wouldn't change a fucking thing if anything i might just put more bitters on top because i love the bitters amargo is delicious i'm wondering i sit them straight the taste is just kind of like any bitter aromatic bitters i'm wondering if there could be like a raspberry fruit component that goes in here. Oh. Giving it like a- You talking about putting a little Chambord? Ooh.

Oh, that would be good. That's a good idea. That would be great. Wait, I have leftover raspberry syrup from the Clover Club that I've been looking to use. Ooh, the syrup. I, of course, could not try this for another three weeks because it's probably got loaded with sugar. But, my God, that sounds good. My God, that sounds good.

This is really good. It's tough to also try to do something different with it because it's such a unique taste. Like, you know, if it was a gin drink or something, I'd be like, oh, I know how gin works somewhat. I can do this or that. Yeah. I'll say, are you guys having this experience i don't have my lemon squeezer so i had to get kind of handsy with it and so it's a little pulpier than i would normally do but i did strain it and then with the egg white i'm i've kind of

got some like viscous little chunks and i don't know if they're lemon or egg, and they're kind of freaking me out. It's not a big deal, but... Well, if it's a chunky egg, it's cooked, so that's good. Yeah, you're right. No, it's a little scramble in there. I don't really... I usually don't like egg white in a drink, and the reason is, as you get down,

it starts to cling to the sides and stuff. That's nice. You put your tongue in there, Mike eggs in general I think are weird. You put your tongue in there, Mike, and you twirl the glass. Yeah. That's maybe part of what I don't want to do. Damn. Well, I am going to make a second round.

Nice. And I would invite you two to do the same. Hell yeah. And then after the ads. I'm not ready yet. Okay. And then after the ads, we'll come back for final thoughts. How about that?

I look forward to that. Ooh, Tim's got some voodoo zaps. Very nice. Tim, they're nice, but don't you dare chew on the mic. I just ate the whole bag and you guys didn't notice. Whoa! Did you mute? No, he's just being sneaky. He's just sucking chips

down. You know that song lean back that's what it's about is eating zaps on a podcast eat zaps eat zaps hey uh i just recently uh had some zaps spicy craw tater yeah is that running any i had those yeah it's it's almost like ketchupy or old bay it's a little old bay kind of vibe yeah great. Great. Okay, but now for real, I give you the ads. Old Bay was a young Stan. I just tried to use some Bay and Stan. Oh, Bay, B-A-E. B-A-E.

Sure. Beyond all else. But third time's a charm. Here are the ads. And we're back with the Pisco Sour. Did you change it? Did you switch it up? I didn't change a thing. No need to.

It's perfect. You just made a second one? I'm still working on the first. No, I didn't. I didn't just made a second one? I'm still working on the first. No, I didn't even make a second one. I'm still... Well, here's the thing about me, Tim and Mike. You know I'm a pop star now. Oh, yeah.

Being a pop star is about sort of expressing your own personal style. Right? So here's what I did. I took that Pisco bass, put it on rocks. Whoa! 20 mil creme de mer. You're looking at a hybrid bramble in here damn pisco bramble did you not do did you not do the simple syrup and just replace it with the no i did the simple syrup i just didn't do the uh bitters at all i subbed it out for about 20 mil creme de mouro. Nice.

And? I bet that's some spring of sprung type shit. Ooh, it's nice. Jeff, what's on the top there? Take it on a bramble ramble. That's the egg foam. That's the egg foam and the ice sort of interacting with the dark, dark creme de mouro. Interacting. It doesn't look good.

It tastes great. It looks like a stew kind of, and stew doesn't look good, but stew tastes great. Stew looks like shit. Stew. Most stews look fucking terrible. Stew looks like shit. Mike, no second round for you? No second round.

Still working on the first, but I ain't complaining. So I've got a pretty good indication of your final thoughts, but let's hear them officially. Order again. Stone Cold Classic. This is one of my favorite drinks. Oh, I wouldn't go that far. One of my favorite drinks ever on the pod.

Perfectly balanced. Wow. I had never had Pisco before. When I tasted it straight, I did not like it, but it was perfect in this drink. Silky, smooth, fresh, fancy. Have it with dinner. Be elegant.

Damn. Well, you know what? This drink makes me wistful because it's when ingredients work in perfect harmony together, there's something magical about that. There's something nice about it. Not unlike bandmates in a certain party. You take one away makes me miss being part of a part of a cocktail sort of in a way yeah that probably sounds crazy

you you feel like you're in a cocktail yeah well yeah right now i feel like i'm kind of on my own well sometimes when an ingredient goes away an ingredient you, like bitters is on the shelf by itself. No one really pays attention to it and kind of doesn't want to see it. But then they see other two ingredients and say, oh, those do kind of mix. And I'm already used to them now on their own. Well, also say sometimes you see that thing on the shelf and you do like it and you do like what it does. But then also, in addition to liking it on its own, you also sort of like it in concert. Sometimes that ingredient will then become the prodigal ingredient and return to the other two ingredients.

But sometimes that ingredient goes bad and needs to be thrown in the garbage. Emptied of its content. Like so many rotten eggs. I got to be honest honest all this drink talk aside i miss being in the band what you miss that if i'm if it's okay that i change the subject talk cocktails and talk cocktail ingredients and whether or not ingredients should be on their own or with other ingredients and now you change the subject sorry to throw a curveball at you like this fine i was hoping we could maybe broach the subject of, you know, you guys need a drummer still, right?

Yeah, I don't know. Ruppatum tum. We have been talking about that drum machine. Damn. 808. Is this something that could maybe be discussed off the pod? No, I think it's better we discuss it now. Oh, okay.

Let's commit to it now. Jeff's back in the band, drumming for the Sloppy Boys. Let's commit to it now. Wait a minute. You just said that. We didn't commit to that. I'll allow it. Jeff, I want you back. It hasn't been the same since you left. I can't handle Mike on my own.

Jeff, you know me. It's all Keto talk. You said you like the Keto talk talk we text every day about it i like the keto talk i i text tim i say hey i know i have the internet up my fingertips but carrots is that keto and it's not it's not carrot friendly jeff you know with me i put up a hard front i'm very much much this guy. You burn me once, I'm never speaking to you again. You know that's an act, and you know I am wanting you right back in the band. I need somebody to hold down

the rhythm section. So it's official. Welcome. Wow. Thanks, guys. It feels good to be back. And also, I feel as the Sloppy Boys, more creatively invigorated than ever before good guess i have to say do you feel that and i don't want to over speak but i want to say that i feel so creatively juiced up that i almost want to kind of hint that maybe that we have this as

the sloppy boys sort of have kind of some kind of fun kind of things kind of coming up kind of you might want to hint i don't know if he wants to i don't know if i want you but i just want to say tim i i feel all that also brewing inside of me yes it's almost possible a fun thing and not but here's the thing like not even just one thing but like like multiple things that are that are surprising. And if you are a fan of us, a listener of us, there's some stuff that's going to come. Yeah, a fan of the podcast and also not just the podcast, more the band that we more care about because we're a band first and foremost. And just all kinds of excitement.

Now I'm sort of getting what you guys were talking about with the fun things coming up. Yes, yes. Things, yes. I feel like we're more capable now than ever before. And we're feeling more collaborative than ever. Don't you feel like open and creative? Yeah. And maybe some things.

Yeah, maybe some new things. But maybe not. Maybe not. Maybe. But maybe not. Maybe not. Maybe not. Maybe not. Maybe not. Who knows? Are we that devilishly trickster-y to say something like that?

Well, let's not get him involved. Have we been spending too much time with the trickster? Boys, boys, boys. We've said too much. We've said too much. Trickster is not involved, but we as the Sloppy Boys are going to zip our lips. And maybe this time next week, people might hear more. We've said too much. Trickster is not involved, but we as the Sloppy Boys are going to zip our lips. And maybe this time next week, people might hear more.

I don't even know. Yeah. I don't even know. That's our show. Follow us on social media at the Sloppy Boys, where we release these recipes ahead of time. And if you can't get enough of us boys, go on over to patreon.com slash the Sloppy Boys.

Sign up for the blowout. Yeah. That's where you can get into the melodrama of oh Jeff quit the band but now he's back it doesn't matter anymore but that's where you get the full scoop the full story

that's good that's real good that's good that's good well Jeff I'm glad to say you're back it's nice to have you back I will say you are now considered a rookie of the band. And Tim, what do we do to rookies? A little hazing. I got you my crosshairs, my man.

Don't haze me, bro. You know what? I'm going to pants you, and then I'm going to wedge you. I'm going to tape your butt cheeks together. And feed you beans, my man. Yeah. No place to fart. Cork up your butt.

Can't fart. Hey, Tim, go ahead and tape my butt cheeks together, but before Mike does that wedgie he was talking about. Yeah, yeah, yeah. Yeah, good job. No, that'll block the wedgie. Fuck. Thank you, Jeff.

Ha ha. You just bumped. You just got bumped up to veteran. No more rookie stuff for you. Wow. That was quick wow he escaped the hazing all right folks good episode good episode you guys also yeah yeah and you i know what normally i i say you guys did a good first and then i sort of say the people listening but they're good we're good everybody's good and folks go check out my first single pop on spotify now it's fucking cool

man it's fantastic. Give it a spin, everybody. I love it. I'd play it here, but I don't want the listens here. I want them on the fucking algorithm, so get to it. You're a smart businessman. The algorithm doesn't like first tracks from brand new artists, so it's up to the slopheads to

give it some spins and spread the word. Hey, maybe I'll even put it in the show description. That'd be smart. That's what a smart guy would do. That's smart guys. Bye, folks. Bye. Give it up for your boys Give it up for your boys