The guys sample a fleet of ready-to-drink canned cocktails!

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The guys liven up a scotch highball with a sinful splash of ginger ale!

PRESBYTERIAN

• 2 oz/60 ml Scotch
• 2 oz/60 ml Ginger Ale
• 2 oz/60 ml Club Soda

Add the scotch into a highball or Collins glass over ice. Top with equal amounts of ginger ale and soda.

Recipe via Liquor.com

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The guys discover what happens when tequila disrupts a beloved caffeinated cocktail.

TEQUILA ESPRESSO MARTINI

• 1.66 oz/50 ml Tequila
• 1 oz/30 ml Kahlua
• .33 oz/10 ml Simple Syrup
• 1 (strong) Espresso

Pour all ingredients into a cocktail shaker and shake well with ice. Strain into chilled cocktail glass.

Recipe via the International Bartenders Association | www.iba-world.com

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The guys see if they can finish a box (/bag?) of Cabernet Sauvignon!

Franzia is available in select stores.

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Beatbox

The guys try those awesome new wines in the colorful little boxes and see if they're any good!

Beatbox is available in select stores.

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308. Whiskey Ginger

The guys make a mixed drink that, sure, you can drink in any season, but feels kind of autumnal, wouldn't you agree?

WHISKEY GINGER

• 2 oz/60 ml Whiskey
• 5 oz/150 ml Ginger Ale

Combine ingredients in a glass filled with ice and stir briefly to combine. Garnish with lime wedge.

Recipe via The Sloppy Boys

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307. Skinny Girl Margarita

The guys make Bethenny Frankel's signature margarita and explore the many interpretations of "skinny" behind the bar.

SKINNY GIRL MARGARITA RECIPE

• 2 oz Blanco Tequila
• .5 oz Lime Juice
• Splash of Triple Sec

Combine ingredients in a shaker filled with ice. Shake and strain into a rocks glass filled with ice. Garnish with lime wedge.

Recipe via Bethenny Frankel

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306. Carajillo

The guys pep it up with a traditional after-dinner drink prominent in Spain and Latin America.

CARAJILLO RECIPE

• Espresso (or Cold Brew) - 2 oz/60 ml
• Licor 43 - 2 oz/60 ml

If using espresso, let cool. Combine ingredients in a shaker filled with ice. Shake vigorously and strain into a rocks glass filled with ice.

Recipe via The New York Times

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