cover art for 171. Gin Fizz

The Sloppy Boys

171. Gin Fizz

The guys make a frothy, fizzy gin sour that first appeared in the 1876 edition of Jerry Thomas' The Bartenders Guide.


2oz/60ml GIN

1oz/30ml LEMON JUICE

.75oz/22ml SIMPLE SYRUP 

.5oz/15ml EGG WHITE

CLUB SODA to top (about 1oz/30ml)

Add ingredients (except soda) to a shaker and vigorously dry shake (without ice) for 15 seconds. Add

3-4 ice cubes and shake until chilled. Strain into chilled collins glass and top with club soda.

Recipe via

More episodes

View all episodes

  • 182. Batanga

    The guys make a simple tequila-and-coke cocktail given conspicuous clout by a wave of influencers. The drink was created in 1961 by Don Javier Delgado at his restaurant in Tequila, Mexico.BATANGA RECIPE: 2oz/60ml TEQUILA BLANCO3.5oz/105ml COCA-COLA.4oz/12.5ml LIME JUICE1 pinch SALT Stir salt and lime juice in the base of a highball glass so that the salt dissolves. Add ice and other ingredients and briefly stir. Garnish with a salt rim (optional).Recipe via Difford's Guide
  • 181. Mudslide

    The guys dig into the "dark ages" of cocktails with this sweet sipper from the '70s. Invented at Wreck Bar on Grand Cayman Island, the mudslide quickly became a favorite of fern bars and their family restaurant contemporaries.MUDSLIDE RECIPE:1oz/30ml VODKA1oz/30ml COFFEE LIQUEUR1oz/30ml BAILEYS IRISH CREAM1.5oz/45ml HEAVY CREAMAdd ingredients to a shaker with ice and shake until well-chilled. Strain into a chilled fizz or coupe. Garnish with freshly shaved chocolate.Recipe via
  • 180. Pabst High Seltzer

    With the IBA finally behind them, the guys face expansive new horizons-- starting with a THC-infused seltzer from Pabst Blue Ribbon!Pabst Blue Ribbon High Seltzer is available in select markets.
  • 179. Daiquiri

    At long last, the guys conquer the final drink on the IBA list, mixing up a Cuban classic supposedly invented by American mining engineer Jennings Cox in 1898.DAIQUIRI RECIPE2oz/60ml WHITE CUBAN RUM .6oz/20ml LIME JUICE 2 barspoons SUGARCombine ingredients in a cocktail shaker. Stir well to dissolve the sugar. Add ice and shake. Strain into chilled cocktail glass.Recipes via the International Bartenders Association |
  • 178. Spiked Shamrock Shake

    The guys order shamrock shakes from McDonald's and put some Irish whiskey in there.SHAMROCK SHAKE RECIPE12oz/360ml SHAMROCK SHAKE 2oz/60ml IRISH WHISKEY Order a shamrock shake from McDonald's and put some Irish whiskey in there.
  • 177. Canchanchara

    The guys mix up the "first Cuban cocktail," created by guerrilla fighters during the 10 Years War of Cuban independence.2oz/60ml CUBAN AGUARDIENTE .5oz/ 15ml LIME JUICE.5oz/15ml RAW HONEY1.7oz/50ml WATERMix honey with water and lime juice and spread the mixture on the bottom and sides of the glass.Add cracked ice, then the rum. End by energetically stirring from bottom to top. Garnish with lime wedge.Recipe via the International Bartenders Association I
  • 176. Black Russian

    The guys make the precursor to the more popular White Russian! It's the same thing but without the cream, created at the Hotel Metropole in Belgium around 1949.1.7oz/50ml VODKA.66oz/20ml COFFEE LIQUEUR Pour the ingredients into an old fashioned glass filled with ice cubes.Stir gently.Recipe via the International Bartenders Association |
  • 175. Spicy Fifty

    The guys return to 2005 for this spicy vanilla vodka thing.1.7oz/50ml VANILLA VODKA .5oz/ 15ml ELDERFLOWER CORDIAL.5oz/ 15ml LIME JUICE.33oz/10ml HONEY SYRUP2 thin slices RED CHILI PEPPER Pour ingredients into a cocktail shaker. Shake well with ice and double-strain into chilled cocktail glass. Garnish with a red chili pepperRecipe via the International Bartenders Association I
  • 174. Old Cuban

    The guys make a new, Mojito-inspired drink from New York bartending legend Audrey Saunders.INGREDIENTS: 1.5oz/45ml AGED RUM.75oz/22.5ml LIME JUICE1oz/30ml SIMPLE SYRUP2 dashes ANGOSTURA BITTERS6 to 8 MINT LEAVES2oz/60ml BRUT CHAMPAGNE OR PROSECCOPour ingredients (except the wine) into a cocktail shaker. Shake well with ice and strain into a chilled elegant cocktail glass. Top up with the wine. Garnish with mint sprigs.Recipe via the International Bartenders Association I