Hi everyone, welcome to the Golden Ratio Podcast. I am Jen, Jair Mom, joined as always

by Jair Dad. Hi! How's it going Jair Dad? Fine, I'm distracted by the dog scratching

the carpet under my feet. I believe that's hops. Our dogs are weird. Mm-hmm. The cocktail

of the week this week is the Too Faced Pineapple. It's a good name, right? It is. It sounds vaguely

sinister. It's the Washington Post. This is a recipe from their website. Oh, interesting.

I think like Pinterest. It was shown to me by some algorithm. Oh, cool. Yeah, I didn't

go looking, but I saw this and I was like, oh, I mean, one, excellent name. Two, looks

delish. So I made it. Let me pull up the recipe here. It's great. It's a very, very good

one. I don't, I still understand how you get like new good tasting cocktails out of a

finite list of ingredients that are always very similar. Okay, so if you want to make

this, you should Google the recipe because there's like a lot of stuff in it. So dark brown

sugar, a bunch of angust or a bitters, like half a teaspoon, not a couple dashes. It's

like a lot. Pineapple juice, coconut water, which we get by me yelling outside, dear dad,

I need a coconut. And then he opens a coconut and then I crack it open and put the water

in here. So it's quite fresh, but you can just buy a bottle of it if you want or whatever

little package. Sure, you can get like a can. Lime juice. All right. So pineapple juice,

coconut water, lime juice, angust or a bitters, brown sugar. I found it was too tart. Like

usually you use simple syrup in cocktails because when you shake it like granulated sugar

won't dissolve all the way. Right. And I don't know if there's a slurry of brown sugar

at the bottom of my shaker, but I always add end up adding simple syrup to this. I would

say if you made a brown sugar simple syrup, right? So like one part brown sugar, one

part water and put that in to taste that that would be good. Sounds like that's in the

...