Portrush, Northern Ireland – not everyone likes the way the open championship structures its time, sending each group from the 1st from 6:26 a.m. until 4 p.m. – but Tyrrell Hatton certainly seems to do it. Because Hatton loves a pint or three.
The 33-year-old English was delighted the press on Friday afternoon after a second consecutive round in the 1960s when a few unprecedented subjects were discussed. First: that he had been spotted Wednesday evening by playing a nice little course by 3 just two kilometers from Royal Portrush.
Hatton and five of his comrades took advantage of the idyllic conditions and tore the ballium golf club – a 1,300 yards, by 27 on the coast. To see a player spend his quiet hours before the opening by playing more Golf was a pleasure for us, and it looked like it too.
“It was great,” said Hatton. “It was nice to go there. We played, I think, in a six -ball ball, and it was nice to just make you think of this week stress. It was nice to go there and feel almost like a child and enjoy it. I think it’s easy to miss this when you just go tournament for the tournament.
“Yeah, it was really fun. It was a beautiful evening. I went and I had three Pints de Guinness after, so this kind of evening made the evening a little better.”
It is a rapid and appropriate transition from child to adult.
Hatton is hardly the first pro who spoke about this tournament at the tournament recently, and how players must force themselves to withdraw from the competition when they are outside the strings. Nor is he the only pro by taking advantage of a pint or two in the country where Guinness is as present as water. Most of Team Canada – Corey Conners; his shopping cart; Caddy by Nick Taylor; And representatives of Canada Golf – appreciated the ceremonial pints at the port of the port Tuesday evening. Jon Rahm stopped for dinner (and a photobomb too). The defending champion Xander Schauffele himself made one of the dark drinks on Monday evening during an event at the main advertising of the city.
Hatton did not say if he had been at the bar of the port, but he sufficiently permeated the optimal quantity of Guinness that can be consumed before it begins to become an obstacle. After having totalized five sous 36 holes – making another late time in the process – it was asked if some additional pints were in its future.
“It would be rude not to do so,” said Hatton. “I think three is the magic number.”
Your correspondent here should agree. And the right thing is that, in this country, many pubs even offer half a pint of the national elixir. They call him a Guinness baby. As we head for the weekend, that could be exactly what Hatton has to look at.
“If you exceed three, you have a sort of,” he said, stopping. “Yes, two to three. Because you are certainly not close to a hangover and you always have the impression of having – I hope that I have a late time tomorrow so that I can also have a dismissal.”
“>
