Kitchers and patchers report tomorrow! The boys celebrate the end of darkness by catching up on recent roster changes and asking the question: are they satisfied with the roster changes the Giants have made?

On the cocktail side of things. today Ben is drinking a Passion Fruit Daiquiri #2 while Matthew is drinking a Cinnamon Toast Crunch Milk Punch. Recipes below.

Passion Fruit Daiquiri #2

1. 3/4 oz Demerara Rum
2. 3/4 oz White Rum
3. 1/2 oz of Passion Fruit Liqueur
4. 3/4 oz of Lime Juice
5. 1/2 oz of Simple Syrup
6. Combine all ingredients in a shaker with ice. Shake until chilled. Strain into a coupe glass and garnish with an edible flower or whatever.

Cinnamon Toast Crunch Milk Punch

1. 32 oz Whole Milk combined with 4 cups of Cinnamon Toast Crunch + 1/4 tsp ground cinnamon
2. 20 oz Bourbon
3. 1 oz Tuaca
4. 3 1/2 oz Cinnamon Syrup
5. 2 oz Rich Demerara Syrup
6. 6 1/2 oz Lemon Juice
7. 1/8 oz Fine Salt
8. 6 Dashes Angostura bitters

Steps

1. Let milk, cinnamon, and cereal soak for about 30-45 minutes. Mix well. Strain into a large bowl/container.
2. Combine all other ingredients in a pitcher or bowl. Stir well.
3. Pour cocktail ingredients slowly into the milk (not the other way around) while stirring.
4. Let sit, untouched, for 45 minutes.
5. First Strain (fast). Pour mixture through a fine mess strainer with a layer of cheesecloth into a clean container. (You’ll have a cloudy liquid + curds in the strainer)
6. Line a funnel with a coffee filter. Pour the strained liquid through slowly. This will take a lot of time. If you want to speed it up, you can set up 3 or four funnels and pour through each simultaneously. If you want crystal clear, you can run it through a clean filter one more time.
7. Chill for at least 4-6 hours.
8. Serve over a big rock with expressed orange peel or a slight dusting of cinnamon.