Bob makes the bigs. Our proud fathers break down the Tampa Bay series and Logan Webb's mojo (or lack thereof) and then dive into a lightning round wherein they discuss the future of right field, the starting rotation, Brandon Belt disease, and Robbie Ray's 2026 mojo target.
Our new cocktail podcast, The Perfect Sip, is on hiatus but new episodes are in production. (Yeah, it's taking a long time ... life, you know?) If you haven't listened yet, you can catch up here: https://the-perfect-sip.captivate.fm/listen
Speaking of cocktails, today Ben is drinking an Algonquin Sour while Matthew is drinking a Giant Passion Rum Punch. Recipes below.
Algonquin Sour
- 2 oz Rye whiskey
- 1 oz Dry vermouth
- 1 oz Pineapple juice
- Pineapple wedge and maraschino cherry for garnish
- Combine the whiskey, vermouth and pineapple juice in a shaker with ice. Shake until well chilled and double strain into a coupe glass. Garnish with the pineapple wedge and cherry on a cocktail pick.
Giant Passion Rum Punch
- 1 oz Appleton Estate Signature (funky base)
- 1 oz Planteray 3 Stars (bright and dry backbone)
- 0.75 oz Passion fruit syrup
- 0.5 oz Falernum
- 0.5 oz Dry Curaçao
- 0.75 oz Lime juice
- 2 dashes Angostura Bitters
- 1/4 oz High Proof Rum for float (optional)
- Add all ingredients to a cocktail shaker with ice. Shake until well chilled. Strain into a Collin’s glass (or Tiki Mug!) with crushed ice. Float high proof rum off the back of a bar spoon, if using. Garnish with mint and a spent lime half.
#doitforginny
