Bob Gets Called Up

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/listenSpeaking of cocktails, today Ben is drinking an Algonquin Sour while Matthew is drinking a Giant Passion Rum Punch. Recipes below.Algonquin Sour2 oz Rye whiskey1 oz Dry vermouth1 oz Pineapple juicePineapple wedge and maraschino cherry for garnishCombine 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 Punch1 oz Appleton Estate Signature (funky base)1 oz Planteray 3 Stars (bright and dry backbone)0.75 oz Passion fruit syrup0.5 oz Falernum0.5 oz Dry Curaçao0.75 oz Lime juice2 dashes Angostura Bitters1/4 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