Hello. Hi. How are you? Luke here back to remind you before we start our number two of the TBTL podcast that this presentation is brought to you by the good people over at AT&T.

I think I've told you before that they saved the show. We had been fired. They had changed the locks and AT&T came to our rescue. They said, we're going to sponsor this podcast.

We are going to put our money behind this little production because we think that it is awesome and we think that they're awesome and all of you out there should go make sure you switch your plan over to them if you haven't already done so.

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Now on 97-3 FM Cairo. It's too beautiful to live.

What's with that voice too much? Can somebody talk to you some more?

Michael Bolton? That's me. Wow. Is that your real name? Yeah. So are you related to that singer guy? No. It's just a coincidence.

I would kill to be related to Michael Bolton. I would be awesome. Welcome back to TBTL. It's after hours and hour early because this angry is here. And as you know if you're a regular listener to this show, after hours is when we get sexy. It's when we get hot.

That's when we talk about wild and crazy things. I'm joined by Christina and the grisa. Hello. I and Christina brought a jug of booze and I feel a little bit like I'm on the back porch with the banjo in the hammock. Yeah. It's pretty awesome. I mean we're totally cashed out. We have a jug of booze. Tell us what it is.

This is a recipe for I'm just going to say Puerto Rican, San Gria. Because you're allowed to say that because you're Puerto Rican. Exactly. Right. Yeah. Right. As we we've explained on this show that we can't call it Puerto Rican. But you can. So thank you for doing that. Thank you for breaking the ice. It was. Right. So now you guys can just bring it up. It's fine. No, it was totally awkward. And now you've made it a lot better. Okay. How did you make it and when did you start? Okay. So I started it on Tuesday because you should leave about like three to five days for it's like ferment all together in the fridge.

And so what's in there is a lot of burgundy. Hold on. Wait, because I'm testing. Okay. My sniffer. Why don't you see yet? Why don't you tell me what you think is in there? I think I smell peach. Okay. I smell. I smell a lot of burgundy. No, you don't. You just heard her say that. I did not. I speak Spanish. So that's all I had to say about that. Okay.

I smell pineapple. Yeah. That's what it is. It's not peach. It's pineapple. Yeah. It's not gone. It. Yeah. Just call me two cans. Sam. Oh, because of your nose. Yeah. I get it. It always knows. No, that's hilarious. Okay. Go ahead. Okay. So there's burgundy and pineapple.

There's orange juice. And I think that the two things that make it Puerto Rican is that it has guava juice in it and it has Bacardi rum. Oh, yeah, I never, because I make it at home, but I make it out of the Betty Crocker cookbook. And I don't think she was Puerto Rican. I mean, I don't know. What are they? What are they using that one?

You pour in like a bottle of red wine. And it's not necessarily burgundy. And then you just put in like any kind of whatever fruit you have. And so and then you just simmer it for like two hours.

Oh, you put on the stove. You simmer it for two hours. And then you sieve out the fruit. And then you put it in the fridge for like an hour. And then you're done. Wow. No, I didn't have any rum.

I get two jugs of two empty jugs. And I split the recipe down the middle, fill it all up, stir it and then have to funnel it. And I made like these are 1.5 liters. I made three of those.

I had a one liter of rum filled back up with sangria and then a whole two gallon pitcher in my fridge. Well, it's wonderful. Do you speak Spanish? No, I don't. I know. I know you're Mexican today.

Yeah. It's a great day to be a Mexican in America. I was going to ask you how to say this sangria is wonderful that you don't know. And I'm not going to say because I've already bragged too much about how much I know Spanish today.

Well, I would do the same. Thank you. Really great. There's a pretty good backstory to this recipe too. There is. Thank you, Sean. You're welcome.

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