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Set during World War II, A League of Their Own tells the inspiring story of the All-American Girls Professional Baseball League, created to keep the national pastime alive while many Major League players served overseas. Sisters Dottie Hinson and Kit Keller join the Rockford Peaches, where they and their teammates battle skepticism, personal rivalries, and the pressures of proving that women belong on the diamond. Under the reluctant leadership of former big leaguer Jimmy Dugan, the Peaches develop into contenders while forging bonds that transcend wins and losses. Director Penny Marshall balances humor and heart with a genuine appreciation for the athletes whose contributions helped preserve baseball during a pivotal era. More than three decades later, the film remains a celebration of competition, teamwork, and the trailblazing players who expanded the game's legacy—because, as Jimmy famously reminds us, "There's no crying in baseball."
A League of Their Own (1992). Directed by Penny Marshall. Story by Kelly Candaelle and Kim Wilson. Music by Hans Zimmer.
Performances by Tom Hanks, Geena Davis, Madonna, Lori Petty, Rosie O’Donnell, David Strathairn, Garry Marshall, and Bill Pulman.
A Parkway Productions Production. Distributed by Columbia Pictures.
Rockford Peaches
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1.5 oz Pineapple Rum
1 oz Crème de Peche
.5 oz oz Cinnamon Simple Syrup
.5 oz Lemon Juice
.75 oz Aquafaba
Bar Spoon Aperol
Bar Spoon Grenadine
3-5 Dropper Peach Bitters
Dropper Saline
Top Soda Water
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In a shaker tin, combine 1.5 oz Pineapple Rum, 1 oz Crème de Peche, .5 oz Cinnamon Simple Syrup, .25 oz Lemon Juice, .75 oz Aquafaba, Bar Spoon of Aperol, Bar Spoon of Grenadine and and 3 Dashes of Peach Bitters. Add a spring, cover and shake vigorously. Add a large cube and shake until chilled. Double strain into a chilled collins glass with 3 white Collins Spheres allow the foam to settle at the top and gently top with soda water poured down the center. Garnish with concentric drops of angostura pulled into baseball stitches.
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To Make It:
1- 15 oz can Garbanzo Beans/Chickpeas 1
barspoon Cream of Tartar
Strain out the chickpeas using a fine mesh strainer. Pour chickpea brine in a clean and dry condiment bottle, add 1 tsp cream of tartar and stir gently to combine. Seal and store in the refrigerator for 2-3 weeks. * A note on using aquafaba for cocktails: Gently swirl prepared aquafaba before use to redistribute the settled cream of tartar; acid such as citrus juice will be necessary for frothing emulsion.
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To Make Cinnamon Syrup:
4-5 Cinnamon Sticks
6 oz (180mL/187.5 g) Water
.5 cup (100 g) Cane Sugar
In a small saucepan, combine Cinnamon Sticks and Water. Heat on medium low heat until boiling. Cover and reduce to low and allow to simmer for 30-60 minutes. Remove Cinnamon Sticks and add sugar. Stir until sugar is dissolved. Remove from heat and allow to cool to room temperature. Pour into a syrup bottle. Store in a cool, dark place.
Stilwell Angel
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1.5 oz Whipped Vodka
1 oz Dark Crème de Cocoa
.5 oz Amarula
.5 oz Frangelico
.5 oz Chocolate Syrup
2 Dashes Orange Bitters
Dropper Saline
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In a shaker tin, combine 1.5 oz Whipped Vodka, 1 oz Dark Crème de Cocoa, .5 oz Amarula, .5 oz Frangelico, .5 oz Hot Fudge Syrup, 2 Dashes Orange Bitters, and Dropper Saline. Give it a stir, add ice, cover and shake until chilled. Double strain into the prepared coupe.
Cocktail recipes and instruction videos are created by Boozy Movies, LLC
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