The Sloppy Boys - 284. Red Snapper

Episode Date: March 27, 2026

The guys make the gin-based Bloody Mary! RED SNAPPER RECIPE:2oz/60ml London Dry Jin4oz/120ml Tomato Juice.5oz/15ml Lemon Juice.25oz/7.5ml Sugar Syrup4 dashes Worcestershire sauce7 drops Tabasco2 grinds Black Pepper2 pinches Celery Salt Rim a Collins glass with salt and pepper and add ice. Add ingredients into a shaker filled with ice. Roll the shaker gently and strain into the Collins glass. Garnish as you see fit!Recipe via Difford'sWANT MORE SLOP? Check out:PatreonSHOP the webstore at:The Sloppy Boys WebsiteLISTEN to The Sloppy Boys hit songs on:Apple MusicSpotifyYoutubeTOUR DATES, SOCIALS and more at:LinktreeT H E   S L O P P Y   B O Y S   L L CExpand Ascend Conquer Retain Hosted on Acast. See acast.com/privacy for more information.

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. Hey, do you want that fan on? That's fine. No, he said, hey, hey, new Jeff, new. The Who, happy Mike. And Tim Galpagas. What he's up.

Folks, the fan is on. Wow. It's fucking hot. Who the hell knows what's going on with this episode? Jeff is the host. The host has gone nuts, it sounds like. Yeah. He's turned against everything he cares about.

Clear sound on his pod. The co-hosts, not host, the co-hosts. No, you're equal hosts. No, but you say the deep dive thing up top. That's true, but we're each hitting that 33.3%. Okay, but you know on the blowout, I am the host. That is my... Is that true?

Yes, that is my... Well, it's not me. It's the big hand bopper. Right, right, right, right. And then he hands it off to me. I need to update you guys. I was over at Neil and Franz House. We're out.

Oh, we should say we're out here in Los Angeles altogether. Oh, yeah, yeah. That's why the fan was such a big deal. Over at Neil and Franz, and we were watching the latest season of Real Housewives of Mormon, real lives of Mormon wives. Secret wives of Mormon wives.

No one has ever said that, right? And it was, me and Neil wanted to watch it. And Fran was like, can we watch the Clippers game? Like, no. We haven't seen any of the season yet. But anyway, it was really funny to see the ladies hold those giant cups and be like, that's just soda and syrup in there.

Yeah. And then it was really funny. I heard one of the characters. Like all the ladies and guys are like in their early 20s to like. Isn't that crazy? It is. It's really funny to see like, whoa, these people like, because they have multiple kids and stuff.

Like, yeah. It's a real mature. Like when I was 24, it was enough. I couldn't do it. Yeah. I mean, I think, but that is the thing. I don't think they're mature. I think they can't do anything and they have kids, you know?

Uh-huh. Like it's because they're just. like you get married in high school and then you have kids and then they're 23 and you're like, I'm going to get divorced with my five kids. Yeah. LA gives you like a total warp perspective about that. But when I, when someone our age talks about their kids, I'm still expecting toddlers. And then sometimes you meet your friend's kid and he's in high school and you're like,

what the fuck? What the fuck are you doing, man? Oh, so the thing I was going to say is, uh, there was one moment where the, the husbands were all in one room and two guys were arguing with, with each other. And the one guy in the argument was like 47. And the insult was thrown out. He's like, man, this dude, we got to get this old guy out of here. And just like, what was the look maxing phrase?

Drop dunk? No, no, no, no. Like, we got to demote this guy. Oh, yeah, descend. He descend. Yeah, we got to descend this guy. And he said it in such a way, like, just tossed it out. And I was like, wait, I know what that means.

We got to descend this guy. Like, get him out of here. He's not looks maxing. I don't know if I call it that. Descend? Ascend. Ascend is, yeah. Oh, yeah.

Yeah. So it's like, yeah. Like a clavicular helps people ascend. Right. Didn't he say he was like, if I'm not drinking and I'll descend if I do. Yeah, yeah. You might become subhuman. Clavicular.

Clavicular. I saw, I saw a video of clavicle. Clevlicar and getting calvuliblic. Good Lord. Of chanticleer. Getting in some fight. Oh, clavie. Pushing him.

And I'll push me. Oh, speaking of fights. You know, last time we recorded, uh, podcasts here in Jeff's home. I had a road rage incident. We've discussed on the pod. I was thinking about that guys. I came in.

Yeah, I didn't see him. Hey, who are you? I'm sorry for what I done. We talked about this on the blowup behind the paywall, but it came up in the live Boston lineup episode. Right.

That I almost fought an old guy and I called him an old bitch and he called me a fat pussy. Right. Well, coming off of that, you know, we sort of decided that Tim should de-escalate. descend. You should descend.

I should ascend by deescalating, you know. But so I. Manors, Maxing. I mean manners. This guy. This guy is back in 2020. Tim Politeness maugged me. I've had a couple instances since then where road rage was an option, but I chose road

peace. There you go. Wow. And especially another with a with a old lady. Yeah. this funny. Yeah. Here's me walking down Hillhurst Avenue, mine and my own business.

And I'm going downhill and I'm passing one of the side streets where the cars have a stop sign, you know, because they're about to pull out onto a big avenue. So I'm just where the big boys play and namely me. So I'm just strutting my way down the avenue. And as I'm strutting, confidently. You're doing the suvied strut. I'm doing the sit. I just protein loaded, got protein max with the, with the Starbucks.

eggs. And so as I'm passing some side street, a car drives up, like it almost hits me. And that's to slam on the brakes, right? And I flinch, like, I'm going to die. And I don't die. And then I'm happy. And then I, you know, I don't say, yeah, I'm walking here. I just sort of like am a normal guy. And I go, you know, happens. I shrug it off and I keep walking. Then the old lady in the car rolls down her window. And she goes, you know, you do have to look. And I turned and I looked at it. I was like, oh, you had a stop sign. And she had somebody next to her, another old lady.

So I think she was kind of showing off for that other way. And I'm like, you have a stop sign. And she goes, I know, but you still have to look. She's like, look, there's people out there like me who won't stop. She's trying to teach me a life lesson. It's like the actual laws of the rules of the road is car stops at stop sign. But she's telling me, you know, just the wisdom of life. You should look.

You know, like you don't have. the law is no I don't have to look but she's trying to teach me a life lesson and in that moment because I had let her off the hook by almost killing me and then now I saw her especially because she was showboating for a friend and I saw the dynamic and I wanted to just crush her

in front of her friend. I would have yanked that old bat right out. No but I will say the words old bitch did come to me you call everybody that is that your only is that your only road great stuff. Well, her thing, look, I'm a fat pussy. She's an old bitch. You all know what it is.

But I took one second and I just turned much like Jesus. I turned the other. Nice. Wow. And it's especially burns because the girl, the old lady sitting shotgun like got to see the mean driver like dunk on me. You know, and like these these two ladies drove off like, yeah, we told that guy, you know? I like, if I'm in a situation like that, it's fun. If, they like honk and you just kind of like shrug your shoulders and go what are you going to do it's like nothing could happen here and just downplay the entire situation for you to be upset about this is stupid see tim that's great that timeless integrity you get here on the pod yeah yeah well that's what i thought i said tim you can't get risk getting in a fight getting thrown in prison because

culture starts with you and your co-hosts right right and maybe if we start this sort of east culture It'll spread all around the globe. Manors maxing peace culture. Matters, magic peace culture. What's this fucking thing about anymore? I wish I had to bring up the blowout, the better podcast of the sloppy boys do. Patreon.com slash the sloppy boys.

Yeah, that's paywall though. That's paywall. It's fine, but it's only $5 a month. Oh, right. So that's an easy paywall. And you could say that this whole month, we've been talking about the X-Men and it's been a lot of fun. You could say that.

You'd be correct in saying that. Now, I wish that Tim had had the Magneto Powers Nets. Oh, me too. Just go, hey, you should, you got to look. Go on. She's up on top of the grip of the park. Observers. I see that stop sign.

Twist it around that old bat and it's flung into the ocean. I forgot to mention her car and that stop sign. We're both specifically made of plastic so that Magneto can't do that. No. Oh, they fucking. Well, do we get in some booze news? Boo Boo Booze news. Hit it.

on the sloppy boys podcast Boos News hit hit hit it culture starts here culture, culture, culture, culture on the sloppy boys on the sloppy boys Obo podcast

Bob podcast Obo here Obo was sent to us by Rick Tapper and if you have a boo's news theme email to the sloppy boys podcast at gmail.com Tapper for making it. his damn name known.

Dominant. I haven't seen a run like that since like Timbaland in the Oats. Yeah. Yeah, yeah, yeah. What a string of hits, Tapper. He set in the bar. He set the bar. I haven't heard that.

I haven't heard so many good honks and toots. Okay. So for today's booze news, I want to talk about some, one trend. Well, there was a lot of trends, are there not? Sure. But I was thinking, we're pretty trendy. We are right in the midst of our spring tour.

In fact, you can catch the Sloppy Boys band playing live in concert tonight in Dallas and tomorrow in Houston. Yeah. March 27th and March 28th. It's the Texas two. The Texas two. But. You got off a Texas two step. They really should.

We should. Oh. So I like keeping my eye on what, you know, You know, like when we're going to these new bars across the country, if we're seeing stuff that's maybe spreading from New York, uh, uh, in LA through the heartland.

And one specific thing, I read an article in punch about a, uh, a, a, a, the, the modern boiler maker.

We all know boiler makers. I tend to think, we know the traditional. Yes, it's a beer and a shot. Mm-hmm. Now, let me,

let me, let me, I need some, uh, some clarification here. Do you drop the shot into the, okay. That's a bomb shot. Yes. I always thought boiler makers would add them.

I always thought that too back in the day like you would pour it. Like in dumb and dumber when Cam Neely had was for boiler makers. I assume they were pouring the whiskey in. That's really funny. For boiler makers at lunch. Boiler maker is a shot and a beer and you sip selectively. Right, right, right. Do you not?

I like to sip my shot. Yeah. Yeah, even. I'm sipping back. I'm not shooting it. A lot of people shoot the shot and then are sipping the beer, but don't shoot your shot, they always say. This is the one case where you don't shoot your shot. You shoot the shit with your bartender.

But you know this thing where I love it when you see and you're seeing it more now, a menu of boiler makers. Yeah, because they're complimentary. Yes. You want a Fernet and a High Life, for example. You certainly do. I think that's a popular one. Frenet and a High Life is at good housekeeping in Highland Park here in L.A. I want to say Lodgroom too.

Yes. And then there's places like shortstop has a whole menu of them. And they all have different names. You know, it's like BBR and tequila or blah, blah, blah. And it's a bunch of mixing matching. I'm seeing that more often. Are they still calling like the shot? Like if it's, it has to be whiskey and beer for it to be technically a boilmaker.

Or are. No, I think any shot and a beer. It does have to be a beer. A brisket. Oh, no. I mean, I thought traditionally it did. Ah. But what I'm learning from this punch article.

is the modern boiler maker can be quite outside the box. So listen to this at Cobra in Columbus, Ohio, where we absolutely slayed. Yeah, I love the Columbus crew. The Gordnight show. Well, Columbus crew, I think is also their... Gordonite!

Big Columbus crew is their MLS team. There was. We love them too. At Cobra and Columbus, a shot of whiskey with a few ounces of ramen as a broth back. Raman? Brothback? Brothback.

I like that. Yeah, I like that too. Because noodles, too, not just broth. Well, it's like a pickleback, I guess, but with broth. But wait, is it be hot? Is it just broth or is it noodles in there too? Broth. No noodles, just broth.

Interesting. Interesting. That is interesting. Surely one noodle gets in time and again. It says you're one noodle per month at each venue or just at each venue? It could be like the tequila worm, like, oh, I got the noodle. It's just a disgusting. is the word.

At New York City Super Bueno, where Mike Hanford had that mango martini. Yes, yes. I can go back there. Their sleeper hit is the, what do we call on this? Monopolyo is a brand of beer. A Monopolo beer. A shot of Rassia,

which is a tequila spirit, not tequila or mescal, but a tequila-esque spirit, I should say. Like another agave liquor. and a sidecar of beeria broth. You know, the meat broth that you dip your beeria tacos. Yes. That's a triple one.

That's got the beer, the agave liquor, and the broth. And the broth. Now, I don't think these are all going to be broth. At the Capri Club here in L.A., they do Burnett and Campari, Ferrari, with a mug of Peroni. That's kind of nice. Wait, oh, that's fun. So that's a whole Italian, this sort of triple feature. That's an Italian triple feature.

What would be a good sloppy boys one? We have to think about it. We should come up with one of these shot combos. We should. You know, because we did the Chicago handshake, which was Mallort and old style. But if we became associated with a certain spirit. Okay.

And then here's the last one. I thought this was interesting. A boiler faker. Okay. A non-alcoholic beer with a shot of your choice. Huh? The shot is alcoholic. Well, so, ooh, interesting.

The beer is not. It's almost like going on, like, people thinking people may be like that taste combination. Yeah. It's like, people like that taste combination, but they only want to have, like, one round of drinks at a time. I guess for it to be one serving of alcohol and not two serving. brings us out.

I have made that mistake where I remember one time at Rustic, we were like sitting at a booth and I was on a boiler maker kick. Yeah. So every time we got around, I'd be like, yeah, I'll take it like, it was like Miller Lite and whiskey or whatever. But I just did it every time and you're like, well, I just drank double what everybody else drank. Thanks a lot.

You're on yelling in their faces, you know. They're screaming at me to leave. Leave. I didn't ask for this. All the time you want me to leave. Now, that's all, what are these calls? the new boiler makers? Meet the modern boiler maker.

Right. We met the Normans. Now we're meeting the modern boiler. That's strange. Now, is that it for the traditional booze news? That's it. Okay, that's it for the traditional booze news. And now we're headed to sort of a modern segment called Dutton's Delights.

It's time for Dutton's Delights. Hey, folks, welcome to Dutton's Delights. I'm Jeff Dutton. And we turn right now to the things. ham report. Hey folks, welcome to the ham report. Part of Dunn's Delights here on the Booz News, sloppy boys podcast. Last week we did a deep dive on devil's ham sandwiches, and I knew I had to follow up with

ham salad to sort of compare and contrast. But here's what I did. I picked up a hand steak. minced it real fine. Then he also got in their celery. You got in their onion. Let's see what else. Pickle.

Oh, yeah. A lot of mayo. Oh, yeah. Little mustard. Yellow mustard or spicy mustard? Yellow. Salt and pepper. So here's the thing.

I knew I wanted like, almost like a California roll consistency of mints. Right? Yeah, yeah. And I can't, I can't mince ham that fine. I don't have the tools. Yeah, when people mince things really fine, do they just have wonderful knife skills? Or are they using a mincer?

And like, probably a machine, which we'll get to. Growing up, we had this thing. It was like a glass, you know, container and this, uh, on this like stick on top of it poking through the lid. Oh yeah. And it had like, like, you know, a thin metal, you know, cross on the bottom. Would you call that a food processor? I wouldn't just because I think a food processor is like a electric device.

Oh, okay. But this was kind of like a like a guillotine. A little and you can you could twist the, am I explaining the X? There's like a metal X at the bottom. When I hear X, I start thinking of Charles. Well, sorry, he was shinging the stuff left and right just like Wolverine. Nice. I have a very fun Wolverine fact to bring up.

There's a blowout. There you go. On the blowout. His skeleton is encrusted with aluminum. Encrusted. Alamamaneum. What is it? Atomatium.

Oh, shit. Aluminium is what, like, British people call aluminum. They put an extra. Aluminium. Do we just not say? I figured how to. It's just a different pronunciation. Just hitting the.

So I'm minced on the ham, right? Mincing the ham up. And I'm chopping as fine as I can the other stuff. And I'm looking at it's too coarse. It's still like little Legos. You know what I mean? Tiny, tiny, the quarter inch guys.

And I think I do have a blender. I'm going to put it in the blender. Yeah. I dump it all in there. And it says, just zap it. Like pulse. Zzz. Zzz.

Yeah. Like that. And I do. And it blends the very, very bottom. The rest of the top doesn't even budge. So now I have to dump it all out, scrape out the,

the fine stuff. And then I'm putting back in my mincing and trying to get it finer. And I'm shaking it up between. Yeah, yeah, yeah. Between pulses and stuff like that. Kind of a fiasco. So what I ended up with was kind of an uneven texture. Some coarse chunks.

Okay. Some pink Play-Doh. Okay, though. Well, you put it all together and you're putting it on a roll. Mm-hmm. But see, I had quite a bit of this stuff. More than one man could eat. Lucky for me.

Mookie had people over the other night. And I said, this would be a great way to dry run to road test ham salad sandwiches on the public. Yes. And just to set the scene, Mookie had ordered Lebanese food. So imagine beautiful spread of Lebanese food. And then Jeff walks in with a tray of ham salad sandwiches. Yeah. And pictured even more, the Lebanese food smelled very good, a beautiful, look beautiful in one room.

Ham salad was in a different room. Not new to food. Right. That felt like a move. It's not near the food. I mean, it was quite a spread. Oh, yeah. There wasn't much room.

It was like it was like a catered event. Yeah, with himself. You know, catered, curated to be a specific kind of a party. Right. And then here I am trying to do the ham report. You can imagine how that goes. I'd explain it to you folks. Trying to do the ham report.

I'd explain it to you folks, but I could just take you there. A lot of people were turning me going like, is Jeff don't think a ham report or something? Yeah. Oh, okay, that's what he's doing it. I like the hammer report. The ham report. This is the podcast. Okay, Jeff, take us there.

Jeff, roll the tape. Can I put this here? Of course. And hams up, everyone. Good news. The hams up. All right, folks, we were about half an hour into a party, and the ham is untouched. Mookie's got a nice spread from Carousel.

It's getting a lot of the attention right now. All right, let's try one. Mmm. Hmm. Delicious. It's ham. Yeah, but like, it tastes different than I thought. When you were talking about on the pot about deviled ham,

yeah. My dad used to get deviled ham like in the can. And it has the taste of like, um, yeah. Like those like hormal canned like hashbreads. You know what I did? I had this, uh, last week. Off to a good start.

any of ham if anyone wants any. It's really can I try it? Yeah. Did somebody try a bite and dip? No. Those are all untouched. Salty, huh? It's good. It's good?

It's good? It's very, like, I feel like I met like a like a don't drefer party. That's what we're going for. But I'm full. I'm just a little bit boring.

I'm gonna get rid of it so that it looks like the people have been eating them. This little ham salad sandwich. They're so good. When you said hams, I thought you meant the beer. I didn't know that you'd made ham sandwiches. No, ham and a blender with celery and onion and stuff. That is beautiful. That's crazy.

It's retro. Yeah. Have you had one yet? Yeah. And do you love it? Mm-hmm. You want to try it? I don't eat pork.

To be serious. To be serious. Does anyone eat pork? Isn't it good, though? It looks really good. Yeah, it's great. Kelsey had a bite. I love it.

It's like they belted in your mouth. I love it, Annie. Mmm. Oh, wow, there's a lot of ham salad left. Have you ever had it? No. I don't really eat meat very much, though. Damn.

It's so good. It's very retro. Ham salad. It's kind of coming back, though. It's coming back, yeah. It's like chicken salad or tuna salad. It's that easy. Yeah, they're not much to look at, but they're pretty good. Now, they have been out for two hours. Is that safe?

Is there mayo? Yes, there's mayo, and yes, it's safe. Check back with me in about five hours. It's sort of a sun-safe mayo. All right, cool. They are in the bright, blazing 90-year-stall. right now. Seems like none of the women here eat ham at all.

Claire, you anything to say about that ham? I'm not eating it. All right, guys, the ham salad's been out for many hours. It's got to be last call on this day. Last call, everyone line up? Last call. There's a stampede of people. Ham, mayo, celery, onion, pickles.

Grab and go, I was thinking about it. Okay, everybody, last call on ham salad sandwiches. Before I take home the Tupperware, I have to. No, no, I want it first. So, Tim, I noticed you waited good and long to take your first bite of the sandwich. What is up? Yeah, this is my round two.

I wanted to be nice and hungry for my first ham salad. Taking a bite. There is. I don't really remember how to play kings or any of that stuff. The taste is good. The bread is good Well the bread's maybe the best part It is odd to be having something

It's very, it's tunis, it's more tuna salad Esk Than I expected, but I like Tuna salad I give it 10 out of 10 It's so good It's so good

It was a hit Ham time That's the ham report Pretty successful What a hammer report? It was a hit 10 out of 10. That's a good ranking.

10 hongs. Pretty good. Last week was only six hunks. Jeff, I had a ham salad too, but I don't think you'd record me. It was very good. You think so?

It reminded me of the kind of the ham salad I had when I was a kid. Yeah. But I think what I would have done, I would have liked it more if I had put it on toast. Yeah. Toast was, I remember having it as a kid on just like regular unt toasted bread and it just kind of like getting a mush,

like like white bread. This was a bun. So not a rioche, but a roll. Like a roll, a hard roll. Not a sweet riosh really, but I kind of think it was a little mesquite stank smokier than I remember.

I was kind of going for more of like, this is going to sound gross, but like a mayo sweet. Yeah, I know what you mean. I think that's in the ham you buy, right? I mean,

well, also a salty like pickle probably brought it in that direction. But when you're, I'm not a big ham shopper, but I feel like there's like, there's cured ham. There's Virginia ham. There's country ham. Spiral cut, brown sugar ham. Folks, you know the big ham bopper? There's also the big ham shopper. Can they be both? I think, Tim, you know, you eat 36 TBO.

28. 28 rib-eyes roughly a year. I might be doing that with hamsticks. I get those things a lot. You do. You're like the ham steak. I can put a ham steak down in a matter of minutes. Well, we're wrapped up on the ham report and on Dutton's Delight. And I just want to, I have another announcement to make after a successful run, I am retiring the ham report. Wow. Oh, wow.

Okay. Going out on top. I wouldn't be surprised if that comes out of retirement. No, this one's not, this is not a comic book death, Mike. This is permanent. Jerry and Larry quitting while they're on top. Is it the type of thing where the public could petition and like save the ham report? and it comes back on a different podcast.

It was like a waste of their time. Did you guys hear that the ham talk? His ham time is back when it's on flagrant ones. Still Jeff doing it. He just mails in his ham talks. Now our friend with Mookie was very accommodating to you that. So yeah, he had Armenian beer. I brought Armenian wine.

There was Lebanese food. That Armenian beer was really good. I meant to bring that up. Yeah, yeah, it was good. That really was him. I did sneak off and say like, looks like the carousel spread is getting all the attention. He really did overhear me saying that. Oh, yeah.

And really did laugh like maniacly. That's so funny. All right. Let me try one. Well, I thought he's also the type of guy that would like put thought into things. So the little theme of the day, you arriving with with a snack of your own that doesn't fit the theme. I don't know if you know this, but I wrote a television pilot in the year 2020 where the A plus. plot. The main

story of the pilot was the guy... Is this TV night? Yeah, but the main thing in TV night was the guy the guy was having like a themed party. So he told everyone to bring Greek food and that people keep arriving with things that aren't Greek and he has a nervous breakdown. So I like that you put

Mookie through that and you passed the test. I did. He's really my fictional character who was rather funny. Well, that's it for booze news. Wrap it up. My friend Harry and I would like to buy you guys a round of beers just to bury the hatchet. Make it for a boiler makers.

Whatever you want, sir. We're going to get into the drink of the day in just a second. But I am going when we get the drink out here, didn't remind me I got to talk about something that you wrote. It's a very funny thing. I just want to bring it up to the audience. I will remember that because it's one of my favorite topics to hear about it. You're funny.

Okay. So today. We are doing a drink. Yes. You might say, hey, we've done this before. Slightly. Today, we are talking about the Red Snapper. Now, to do the Red Snapper, it's very similar to a Bloody Mary, right?

The Bloody Mary is traditionally vodka. The Red Snapper is traditionally gin-based. So I'm going to go through the Bloody Mary history, but you'll see why it's connected to the Red Snapper. Okay. Ferdinette Petrault. P-T-I-O-T-I-O-T-T-T-T-I-O-T-T-T-I-T-T-I-T-T-I-T-T-E-T-T-E-T-E-M-T-E-T-WA-T-T-E-M-T-E-M-T-E-M-T-E-M-T-E-M-T-E-M-E-M-S-E-E-L-E-S. He was, he was, he was, he was French name, no, he was French, so he's mixing up vodka and tomato juice, and kind of serving that. Then McElhone comes out with one of his cocktail books in 27, 1927, and there's no recipe like that. So it's not really a thing yet.

Then 1934, Pete goes on over to St. Regis, the St. Regis in New York City at the King Cole Bar. Been there? You've been there, done it? You've been there, done it? Regis. Yeah, Jeff prefers the Kathy Leigh Bar. It's a cool. It's like one of those cool, like, man, this is a nice.

nice room with a really beautiful king coal painting over the bar still to this day who is king cold you know that I will use a very old soul it's like yeah it's it's not like nat king cold it's just like no no old king cold called for his bowl and his fillers fillers three oh my way he was a merry old soul old king cool is a merry old yeah called for his pipe and he called for his bowl go ahead mike uh who was bull filers three mike go ahead i uh the two times i've been there once sat at the bar which is cool and then the other time they were like oh no room for you so I had to stay out I'd be in jailed. Okay, so

1934, this is when he starts adding the spices to what we know is sort of the modern Bloody Mary. And he's about to name it. He's just about to name it the Red Snapper. He loves the name. He loves the name. We love the name.

But the co-owner Vincent Aster, his wife is named Mary and he says, don't name it that. Do you want me to fucking sleep on the couch the rest of my life. So they go with a red snapper. Now, that's one version of the story.

That is the version that most people sort of go with. There's another. There was another. This isn't the version you hear in school kids. This is the one. Okay. So in 19, geez, I want to say this was 27 as well. Comedian George Jessel.

He's going on a bender in Palm Beach, Florida. Drinking crazy. It's 8 a.m. in the morning. He's like, all right, well, we're still going to drink, but I want to make something to sort of sober us up. And he mixes together. He says, like, he says he's mixing together a bloody, you know, what we know is a Bloody Mary.

Some people say it's still just the vodka and tomato juice. But anyway, he makes these up. And this woman named Mary Brown Warburton, she walks in and he like turns, spills a whole Bloody Mary, or Red Snapper down her front. and she says she says, now you can call me Bloody Mary, George.

What? Like, no, I don't know. Because her name is Mary. Bloody Mary, like Mary Queen of Scots who was killed a bunch of people in her term, I guess. But they, back then they were calling it a red snapper or he was just kind of mixing stuff up.

I think that this story is like another story of it being created. So this guy says he's mixing it together. And he's not calling it anything yet. But then this Bloody Mary thing came out. That is a story that a lot of people are like, well, you know, that's a lot of very coincidental things that needed to happen. Probably didn't happen.

But at some point, Pete Petois, Pete Petois, said something like, well, tomato and vodka is pretty easy. A lot of people were doing it. But I started adding the spices, so I kind of made it what it is today. The spices are the reason for the season. Yeah, and all the stuff you put on. put in it and everything. The accoutreement.

I don't know how, when it changed from, like, Red Snapper to Bloody Mary or when that division came of, like, vodka is Bloody Mary and gin is snapper. But do we think it's still Petroix? This article I read said he kind of, there's other, like, theories of his, it was cut from Mary Queen of Scots

where you kill all those people and others. Also, but you're sending down the wrong road type of stories. A Red Snapper's the name of a fish, is it not? Yeah. Snappers of fish, yeah. And a red snapper. A red snapper.

And a red snapper at that. In fact, one time when I was getting Florida, I caught a red snapper, brought it back to the hotel and they cooked it for me. No shit. But then I was also, like 20 years later, I was like, I bet they just fed me the fucking fish in their kitchen and did shit. You caught your own food native. You're like Mark Zuckerberg himself. Yeah. Let me ask you this.

I feel like in all these Bloody Mary histories, no one ever, no one ever says Campbell. you know, but doesn't it feel like something Campbell's would have like, Clarifications? I feel like they would have at least like been pushing it. But yeah, I've always heard Red Snapper was like an early name for a Bloody Mary or whatever. But it was, it's funny. This thing of like it being a gin Bloody Mary, it's a funny little swap that happened along the sands of time. Oh yeah, that's the headline is that this is a this is a Bloody Mary made with gin. Yes.

Did we say that? Yeah, that's, I did. But then I said I didn't know exactly how, like, the differed, how or when the difference. Where's the fork in the road? Yeah. Hmm. Hmm. Well, do we go make these drinks and we'll come back and we'll do first sips?

Sure. Yes. Folks, we'll be right back after these messages with more, the sloppy boys. Sloppy boys, sloppy boys, sloppy boys. Sloppy, boy, sloppy, boy, sloppy, sloppy, boy, sloppy, sloppy, boy, sloppy, sloppy, boy, sloppy, sloppy, Knapperback. Red snappers in hand. Ooh, it snapped me. Oh, don't get bit.

Okay, now this is a beautiful looking drink, but you got to tell me about the garnish. You know, sometimes I expect to see celery or a pickle, but what do we got? We got a nice savory stick, folks. It's a Ferndale Farms turkey stick. Yeah, baby. Now, are you talking about Ferndale Farms from Minnesota? I sure am. The Peterson family.

Peterson. Sloan Peterson's dad? Sloan Peterson. We've been there. We've seen this turkey. I've never been. I went and I've seen, okay, folks.

Dave Ferguson from the birthday boys who, you know, a head writer of everybody's live with John Mullaney, wonderful television producer, also married into a turkey family. Turkey fortune,

really. And he gobbled his way right into that family. His wife, Katie Peterson, yeah, they have a turkey farm. It's, it's, yeah, we went there and when Dave got married, just the wonderful mountains and mountains and acres of land and these turkeys, free to roam, do whatever they want. But when I was there, they all chose to cluster up on each other. I was saying, you fucking idiots. Look at all this land.

You're never be safe around me. Don't you get that? I don't think I made it. to the farm. I've had the turkey. I know the turkey well. Yeah. Yeah. It's, it's all, it's, it's like all natural. It's all organic. It's a beautifully run company. Yes. With delicious stuff. These turkey sticks are so good. I love it. And all of their turkey products are delicious, but you know what I like to do. I get the meat sticks, the ones with the cheese in them. I put them in the microwave for five seconds. Yeah. Cheese melts, beef bursts. Teeth.

These have, which I haven't had these yet, cranberries. Cranberry. Good. I also got some pepper jacks in the fridge that I'm going to do Tim's microwave trick. I just need to get a microwave first. Oh. I just took Mukie's microwave. You should have snaked me and gotten that. Oh, yeah. I looked like you were robbing the place.

I kind of was. All right. First sips. Nappers up. Am I noticing? This is a delicious, bloody Mary. Am I noticing? That it's gin?

That it's gin. I am not. Yeah. I can't. tell. I will say what kind of, or anytime I make a bloody mare's mare or something at home, and this is kind of a too. What type of tomato juice do you use like Campbell's? This is Campbell's. I always feel like when I do that, because I use that too at home and it's like it doesn't look like a restaurant one. Like the restaurant around has more like worst to shear or something. It looks

consistently darker. It might always look like this where it's a little light. This is, it doesn't have horse radish. Yeah, yeah, yeah. That's maybe the different. Right, right, right. Because I'm missing that, like, heat. First Riders is delicious, but it steals the show a lot of the time. I'm liking this that this doesn't taste like cocktail sauce. I like the cocktails. I like to be able to taste the Tabasco and the Worcestershire. Well, this is delicious.

Yeah. I mean, it also just makes sense in theory. Gin. It just makes sense, folks. It just makes sense. Red snapper. It just makes sense. Don't you think?

There's a, I've always felt like gin. I know it's juniper, but it has sort of a cell. esk breath to me. And I can imagine some of those more celery-esque gins being really nice. A crispy. It's kind of a crisp snap to it. The snapper. Maybe that's why you call it a snapper because the snappy taste.

And the red color. Yes. Hey, wait. Do we go through the recipe? No, I don't think we did actually. That's why I'm so damn confused. That's on me. Go ahead.

You got it right here. Two ounce. London dry gin. Four ounce tomato juice. Half ounce lemon juice. Quarter ounce simple syrup. This says sugar syrup rich, like more sugar to water. That is a classic simple.

Four dashes of Worcestershire, seven drops of hot pepper sauce, red vinegar based like Tabasco. We use Tabasco. Two grinds of black pepper. Two pinches of celery salt. Two grind. This is from Differts? Diffords.

Well, you made a delicious drink different, but I feel like you buried the lead. You know, so all the spice, I mean, the spice is nice. Sure. Spice malage. You're going to want to want to select and pre-chill a Collins glass. Rim it, if you like, with salt and pepper like I just did. And then they say you got to roll it in a shaker rather than shake it. That's interesting.

Interesting. That's all, but I've never heard that. splitting hairs, if you ask me. and then strain into an ice-filled glass, that same Collins glass that you rimmed with salt and pepper. Remember that glass? You didn't throw it away, did you? What do you think rolling looks like?

Like between your two hands? Oh, yeah, I guess I was picturing more like a rolling pin, but that might just pop up and spill. Upright, like a rolling pin, I suppose. I guess you don't want to bruise the gin. Is that it? I don't know. I thought gin was pretty tough.

Oh, shit, this gin's bruised. Oh, my God. God, I fucking bruised my knee like crazy. I bang my fucking legs and everything. I was coming out of a room in my house and my... Which room to study? The bathroom. I was moving something out of the way with my foot that was in my way.

And my Samp, my Birkenstock came off. I stepped on it and on that like, you know, a Brickstock's kind of come up to a sharp point. I was like, yeah! And I just crashed forward right into the wall. Like I took a step and my knee. You know what? door has like a little bevel in it. It just like went boom right into it and it was bruised like

the whole knee was bruised like I'm such a fucking mess man. You do bruise easily. I do bruise easily. I was anytime I get like when we do come off tour my arms are always bruised up from just like hitting the guitars and like the mess up. It's a war. In my pampered lifestyle, I'll go kind of a long time without getting hurt. And then when I feel pain, I'm like, oh yeah. This sucks. Yeah. It's awful. It's, you know, when you like, I don't know, sometimes I'll be like, you know, if I ever got cancer or something, like a really horrible thing. I wonder how, like, how much I could take. Like, how much grace you would have? Well, yeah.

And then like, like, I get sick or like a little cough or a cold. I'm like, oh, my God. I couldn't get out of the holes. The Mike Furman, comedian Mike Furman has a good joke about that where he's like, you know, you hear about people with cancer. They always say, well, he's a fighter. This guy's a fighter. He's going to be, oh, she's a fighter. And he's like,

I ever get it, you know, like, I'm kind of a go with the flow guy. I go with the flow. Well, speaking as probably the hungover guy this episode, this, this, I do kind of associate the Bloody Mary as like a hangover. Oh, yeah, for sure. Just because maybe that's just because it's a date, it's daytime appropriate. It's brunch appropriate. But here we are.

It's late afternoon. Hangover's still kind of throbbing. And I can feel the gin infusing the blood vessels in the brain, releasing all that tension. I'm sort of picturing that happening the way like Magneto made those wires go up into the center. Oh, they're careful. That's for a different. That's a different show. Oh, let me get to the funny thing Tim said.

So remember what we were? Oh, yes, yes, yes. Come on now. This came into my head this morning. Remember back in the comedy bang bang days, you had a character called Two Scoops. Two Scoops's only thing was if ice cream was offered, he said, I'll have two scoops. And it was like, you had been, you like, joked about it. And that became like a joke in the room.

And then I think you tried to write something for it. And it just, I don't know if. Scott didn't like it. I don't think Scott liked it. But it was like, no, no, you had to be here when it came up. We came up with it. Right. And that's funny when that happens in a workplace.

It's funny because this happens, you know, when I worked at my dad's restaurant and this type of stuff happened. It's especially funny if you're in a comedy writing room, and you're like, we have this joke, but it doesn't make it into the script. Like, we joke around here. But I do remember anything that was an ooh sound became, you know, like, right. And eventually you wouldn't even do like, say the words, two scoos of like,

ooh, no. It's just like we knew that guy had something to do. It's funny that, like, I don't know, I haven't been in as many writers rooms as, as you lot. Oh, it's wild. Oh, yeah, sure. I can imagine. You got an idea.

Ideas, yeah, man, write them, type them up. But I did notice that, like, if it was for like an award show, if the host wasn't there, the seasoned writers, like, wouldn't even bother pitching anything. Right. Because they knew, they're like, if the host isn't here for when it makes the room first crack up, or when we all discover it, it's just not going in the show. Yeah, it's so hard to like, yeah, do that. Like, you had to be there, but we all think it's funny.

And that is the best that when the host is there and you're like, okay, I've got your attention. I'm going to pitch you all my aim. Gerald, and then you're like, I'm scoring points here. This is a wonderful. I should do it. Okay, this next year is the name, two scoops, and here's the thing. Fucking two scoops.

I remember how that started, which was, it was my birthday, and I was turning 32, and everyone, like, sang me happy birthday and stuff. And it was like, how do you feel? And I was like, well, it's interesting. I was, like, well, it's interesting. 32, because it's like, now if I want to go to the Baskin Robbins and eat one scoop for or eat it a different flavor for every one of my years.

One of those flavors, and we have them two scoos. I was lamenting that I can't just be 31 and have one scoop of each. One of the flavors you have to dooos. And then you know what I think? If you get a laugh, then you're like, yeah, I'm going to say that a lot.

Two scoops a thing now. And then it's very funny when a room joke, you're trying to find a way to get it into a script and like there's no reason. The other funny thing about this, this happened a lot on comedy bang, bang, but happens on every show. It's rude, in theory, it's rude to give a line reading to the actor, as in tell the actor how to say the

line you're supposed to give them the script and then they make the choices. But there are times where the writers in the writer's room have been cracking each other up saying a thing in a funny way. And then the actor comes in and they're doing a bad job with it and you want to save that, you want to explain to them. Yes. And I've been acting on things and just been like, how should I say this? And the writers love it. You know, because they've been saying it out loud for six months. You know what I find, I've been in this situation, and I find that you say it how you want to say it,

but use different words. So if the line is like, what are we doing here? And you want it to be like, what are we doing here? Yeah, yeah. Then you got to say like, get a little folks.

You'd be like, say it something like, what's all this about? Right, right. And even have the same, yeah, right. Like if I was trying to get an actor to say, do scoops, I'd be like, you know, have a little fun. those two words.

Trick them. You gotta trick them. That is true. That's a great tactic. It's like you just start doing the voice, but stay away from those scripted lines. Let's take it back to the drink. Would you change anything? I, well, I'll tell you this. It's funny that if the headline

is gin and it's weird to get into the minutia of the spices, I struggle with people that think that need that Bloody Mary should have sugar in there. You know? And a lot of bottled mixes are too sugary. A lot of gastropubs are too sugary.

I don't need the sugar in this, but I'm not going to make it all about that. I do think that if I had a round two of this, I'm going to just go tomato juice and gin. So that's closer to the original right. The original. The ridge. I would put Worcestershire

not Worcesterge. Horse radish. Yeah, get some chunks floating in there. And I wouldn't do the, yeah, I forgot about that simple syrup. I don't think I need that. I think it wouldn't feel right. I'm going to go to bat for it. I'm going to go to bat for the simple syrup because it's so salty and it's spicy and jinny. And I feel like I forgot there was simple syrup in here.

You guys feel like it's like a sweet treat or something? I just feel like I would like it. I'm thinking I would like it better not as a sweet thing. So I can't tell. Like if I put the Worcestershire or horse radish in here with the sweet, then I can really do it. You know what? I'm trying to my mind about the round two. I'm not going to do.

I'm going to put more gin in this one and get it up to a point. where I'm, it's gin dough. That's what I'm, I want to taste the gin. Gin rummy. But still with the spicy version. Funny the card game is called gin rummy. Two different boozes. Like Gordon Bombay.

Folks, we're going to take a quick break. And when we come back, round two of the Red Snapper. Talking Red Snapper. I didn't make a new one. I'm just going to my other one. I think, I think it's good. Damn good. I think I agree with you, Jeff, about the simple syrup.

Like the more, I think I, maybe if I just don't think about it or I don't know, I think I was trying to invent things I didn't want to be the same anymore. I don't know. I'm going to stand my ground and say I don't want the simple syrup in my. Whoa, he's like broken Bailey, folks. Hey, if you want it, you want your tomato juice sweet, pick better tomatoes would that have a nice sweetness to him. San Marzano.

Wow. Teddy. I mean, that's what happens with mariner. sauce like prego is shit sauce so they put sugar in it you go up to the top of the shelf you get some carbon jarred sauce or some rios they don't have to put the fucking you know we should do while we're out when i'm out here go to rios because the one out here is easy to get into closed oh should have gone to rios more folks i know we lost it we lost a good thing we didn't know a good thing when we had it no no um i had a rio's fiasco you want to hear it yeah i go to albertsons love alberts

there's a pick four deal you know pick four deal with the boozes pick four bottles or something then it's yeah or you like you pick four items and you get it for real cheap okay so they had that on Rayos

and I'm like here now's my chance to try all the different sauces and find out what really suits me am I an Arabiatta guy am I a vodka sauce guy maybe the simple marinerer where Rayo made his name you know

so I get you know four of these and then I see I turn the corner I see the end cap. The end cap at the store? You know how these folks. You get everything you need that.

You see the end cap. And the end cap shows up. Oh boy. And they had a, that's where I found the classic marinara. And I said, you know what? I got, I got to try where Rayos made his name. So I put one back and I grabbed that marinara. I do the whole checkout.

I get home and I realize that end cap slightly bigger jar. No. No deal. No deal. So here I am buying fucking $12 pasta sauces. No. Four of them? Jeff.

So I did the humiliating move of returning. Returning sauces. I went back to the grocery store, brought them back, and was like, you got to understand. I just need to have the deal. So I got the mariner that was like, it truly was like three ounces smaller. Like the size differentiation. But like saved you 12. Yes, and the lady sort of rolled her eyes, but then when she saw the, she saw she was giving me back like $18 or something.

Rios, we love you. I had a similar situation, Jeff, but it was, it worked out positively for me. Rios was on sale. I bought one and tasted. But I also bought the Rios spaghetti that was with it. It was kind of fun putting the. Oh, I didn't know. I didn't know he did pasta.

Yeah, I think there's Rios does pasta. I think they're a sauce company that has a spaghetti wing at the headquarters. I fucking, I hate sounding like a weenie, but when I'm checking out, if there is any deal involved, I always say, did that deal go through? And they're like, yeah, I'm like, okay, good. You know, like, I don't trust that the boops are going to, you know, I always say, that deal go through. Well, I always notice, like, you got to put your phone number in. And if you don't do it on time, like, they'll skip to the. like the next part.

Is that... Has that ever happened to you? Where it's like, like, if you don't put your phone number... So time is of the essence? Yeah, only if you're extremely slow. This is only happening to me twice. But I've been like fucking around. And then when I go

to put my phone number in, it's like, like, pulling a prank on somebody else. But when I go to put my phone number, it's already at like, yeah, just tap payment. I'm like, no, no, no. What happened to that phone number level? That phone number stage. Bring it back. Wind it back. You need to

walk it back. I'm really fast with that. If like, I'm sort of like, well, for X-Men people, you would know Quicksilver, he moves really fast. Yeah, yeah, perfect. I'm trying to think if you guys don't know X-Men, what would the reference point be?

Of something fast? Something fast. The only thing of fast. Yeah. Speedy Gonzalez. Yeah, Speedy-y-Gonzalez. We're not really bringing him up, but he's sensitive stuff these days,

so we're not really, can't really say that. No. We're not really up his speed. Is that true? Okay, Roadrunner. There you go. Be, be, It's actually meep meep meep meep meep maybe um can I say that my I have more gin in my drink now

and I've mixed as it's the point where I absolutely am tasting gin but I didn't overdo it So you ginned up the drink did up and I'm getting the gin and I got to say it works very well folks Much the way a president aginned up the crowd that fateful day What day? January 6th oh Yeah, that phrase to gin up yeah yeah yeah yeah yeah Oh yeah, you know, to rile. To rile to excite. This phrase is new to me.

I didn't know that. Really? Gin. To gin up the crowd? We should gin up the crowd when we play live. We will. We will. Well, you know that I've been known to go to a bar, order a margarita and say,

hey, instead of tequila, can I have bourbon? Sure. I think I'm adding a new thing to my repertoire. I'm going to say, can I have a bloody merry with gin? Bodca's days are numbered, man. It is better. Doing whatever vodka does. It does what vodka does, but better.

Anything vodka can do, gin can do better. And for me, it's an order again. It's delightful. Yeah, I think anything you put vodka in, another liquor can do better. I'm excited about the espresso martini with tequila. We keep saying we're going to do it, but it never seems to make it on pod.

I'm down. It's an order again. I love it. Red Snapper. How do you snap? Can I say one more thing about the garnish that we put in there, the turkey stick? Delicious. And what I like about a garnish like this, it doesn't affect the taste of the drink very much.

It's a good for stirring and it's a good for a bite with a little bit of the drink on it. But it doesn't like take over the drink. It's just an extra little fun. It's almost like the boiler maker. You want a little snack. Yeah. This meat stick was delicious. Folks.

Look up Ferndale Market. Gave yourself some turkey products. Don't worry about the tryptophan. Okay. It's not. We have a problem. Oh, we also had, we also ate some of those turkey legs we got too. Turkey legs, turkey brots.

We are, we're, we get the jackpot. We're in Turkey heaven. Turkey report next week. Oh, do you think that's why? Because she heard the ham reports. Hey, this could work for Derek. Did Katie get wind of the ham report? But the airport's canceled.

But she's heard the first one. She doesn't know it's canceled. Oh, my God. Interesting. Was I manipulated into canceling the ham report to make way for the turkey report? Ham report's coming back. There's no, there's no doubt in my mind. Boy, probably next week.

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 boys, check out patreon.com slash the sloppy boys. Check out X month X. It's going on all March long, and now all the episodes are out.

You can binge them. Bye. Bye, folks. Oh,