Giant Cocktails: A San Francisco Giants Baseball Podcast

This isn't the end! Or is it? Our die hard fans argue if this current rough patch is the just low point of the season or the beginning of the end. If it is the, what can a Giant's fan do to salvage their enjoyment of the season? Also, Bailey and Murphy are hurt, the pitching and defense falters and Mason Black debuts.On the cocktail side of things Ben is drinking a Lone Ranger while Matthew is drinking a Santa Margarita. Recipes below.Lone Ranger1 1/2 oz Tequila Blanco1 oz Lemon Juice1/2 oz Rich Simple Syrup2-4 oz Sparkling Rose WineCombine the tequila, lemon juice and rich simple syrup in a shaker with ice. Shake until chilled. Strain into a highball. Add your ice. Slowly pour in sparkling rose to preserve bubbles.Santa Margarita2 oz Blanco Tequila1 oz Lime Juice1/2 oz BenedictineBarspoon or two of Agave Syrup (optional)1 dash Orange BittersCombine, shake and strain. Garnish.

Let him mix! Or is it cook? We're really not good with this Gen Z slang. The point is WHERE IS MASON BLACK AND WHY WASN'T IT BOSTON! The brothers calmly and rationally discuss why Mason Black didn't get the ball on Wednesday. Then ruthlessly say who they would cut to make room for Mr. Black. Oh, also, someone has a mustache and Ben gets embarrassed.On the cocktail side of things Ben is drinking a Between the Sheets and Matthew is drinking a Free Mason Black!Between the Sheets3/4 oz White Rum3/4 oz Congac3/4 oz Cointreau3/4 oz Lemon JuiceAdd all ingredients into a shaker with ice. Shake until chilled. Strain into a coupe glass.Free Mason Black1.5 oz Rye Whiskey3/4 oz Mr. Black Coffee Liqueur1/2 oz Sweet Vermouth1/4 oz Maple Syrup1 dash Orange Bitters2 dashes Chocolate BittersOrange peel for garnishPut all of the ingredients except the garnish into a mixing glass with ice. Stir quickly for about 30 seconds. Strain into a rocks glass with fresh ice. Express the oils from the orange peel over the glass and drop into glass.

The season is already a month old, so the brothers are taking the time to reflect and give out the coveted Giant Cocktails Awards: MVPS! Unsung Heroes! Future Most Improved! (They sucked, might be called the Blake Snell award.)On the cocktail side of things Matthew is drinking a Gin Basil Smash while Ben is drinking a Spring Flowers Spritz. Recipes below.Gin Basil Smash2 oz Gin1 oz Lemon Juice2/3 oz Simple Syrup10 Basil LeavesExtra basil leaf or two for garnishMuddle basil, syrup and lemon juice in cocktail shaker. Add gin and ice and shake until well-chilled. Double strain into a rocks glass with fresh ice. Garnish with a couple of basil leaves floating on top.Spring Flowers Spritz1 oz Gin1 oz Lillet Rose1 oz St. Germain Elderflower liqueur3 oz lemon lime sodaCombine Gin, Lillet Rose, Elderflower liqueur in a highball glass and stir to combine. Add ice and top with club soda or lemon lime soda.

Just when you think you're about to sweep a series, you pull a groin. The boys are talking the Mets series win, what the Blake Snell injury means for the rotation, and ponder if the fixed bullpen is already broken again.On the cocktail side of things Ben is drinking a Cherries on the Side and Matthew is drinking a JuniperotivoCherries on the Side2 oz Congac1 oz Cherry Liqueur1 oz Lemon JuiceCherries for GarnishCombine congac, cherry liqueur and lemon juice in a shaker with ice. Shake until chilled. Strain into a coupe glass. Garnish with brandied cherries on a cocktail pick.Juniperotivo4 mint leaves2 oz London Dry Gin (Or Junipero if you have it)1.5 oz Lime Juice1 oz Simple Syrup1/4 oz GrenadineMuddle Mint and Simple Syrup in a cocktail shaker. Add remaining ingredients and ice. Shake until well-chilled. Double strain into a chilled coupe glass. Garnish with two mint leaves floated on top.

17-1? No problem. Really! The brothers break down the Diamondbacks series and discuss why it shows that this team is better than its record. Then they discuss the slowly improving bullpen. Is this the final piece the Giants need to reach the lofty heights of 86 wins?On the cocktail side of things Matthew is drinking a Kentucky Buck while Ben is drinking a Margarita (returning to the show for this first time since episode 1). Recipes below.Kentucky Buck1 hulled strawberry2 oz Bourbon3/4 oz Lemon juice1/2 oz Simple Syrup2 Dashes Angostura Bitters2-3 oz Ginger BeerMuddle strawberry in the base of a cocktail shaker. Add next four ingredients with ice. Shake 10-12 seconds. Double strain into a highball glass with fresh ice. Top with ginger beer. Garnish with a lemon wheel and strawberry slice.Margarita2 oz blanco tequila1 oz Cointreau1 oz lime juice1/4 oz Agave Syrup (optional)Combine all of the ingredients in a shaker with ice. Shake until chilled. Strain into a rocks glass with fresh ice.

The Giants bats have scratched out some runs but should winning be this hard? The brothers break down the Marlins series: The hidden closer trick! Keaton Winn with a lead! A clutch double play ... on offense?! Also, Ben gives Matthew a shoulder to cry one before shoving him in the proverbial mud.On the cocktail side of things Matthew is drinking Gilda (that's the name of the cocktail, he's not a vampire) while Ben is drinking a Drunken Monkey (again, a cocktail). Recipes below.Gilda2 oz Blanco or Reposado Tequila1/2 oz Pineapple Juice1/2 oz Lime Juice1/2 oz Cinnamon SyrupCombine, shake and strain into a coupe. Garnish with a lime wheel or pineapple wedge or frond.Drunken Monkey1 1/2 oz Smith & Cross Rum2 1/2 oz Plantation 3 Stars rum1 oz Banane du Brésil2 dashes chocolate bittersCombine rums, banana liqueur and bitters in a mixing glass with ice. Stir to desired dilution. Strain into a rocks glass. Add large chunk of ice. Garnish with a copious amount of Luxardo cherries. At least 3 or you’re a cheap monkey or curmudgeon monkey.

Well, Snell had another rough outing. That's ok, it's only his second start of spring. The brothers discuss this fallacy and exactly when fans are "allowed" to be frustrated by his non-competitive outings. They also discuss the up and down nature of the lineup and how no one is coming to save it. They also check in on the front end of the bullpen. How do we feel about Avila, Miller, and Teng?On the cocktail side of things Matthew is drinking a Giant Hit while Ben is choking down a Nevermind. Recipes below.Giant Hit1.5 oz Rye Whiskey1/2 oz Sweet Vermouth1/2 oz Cherry Heering1/4 oz Rich Demerara Syrup2 dashes Chocolate Bitters1 dash Cherry BittersBrandied Cherry for GarnishAdd all ingredients to a mixing glass with ice. Stir vigorously for 30 seconds until well-chilled. Strain into a Nick and Nora glass and garnish with a brandied cherry.Nevermind1 oz Galliano1 oz White Rum1 oz White PortCombine all ingredients in a shaker with ice. Shake until chilled. Strain into a Nick & Nora glass.

We almost got swept by the Nationals. But we didn't! So everything's fine right? Uh, no. The brothers break down the good (Hicks! Fitzgerald!) and the bad (RISP. Snell.) of the series. And we promise there are no mentions of chicken strips at all in this episode.On the cocktail side of things Matthew is drinking a Gimlet while Ben is drinking a Fitzgerald. Recipes below.Gimlet2 oz Gin3/4 oz Lime Juice3/4 oz Simple SyrupPut all ingredients into a shaker with ice. Shake 10-12 seconds. Strain into chilled coupe glass. Garnish with lime wheel.Fitzgerald2 oz gin1 oz lemon juice1 oz simple syrup2-3 dashes Agostura bittersCombine all ingredients in shaker with ice. Shake 10-12 seconds. Double strain into a coupe glass.

The brothers break down their first 2024 game at the park: Cocktails! Food! Vibes! A two hour anemic loss! This experience prompts them to break down the offensive woes and what it might mean for the roster.On the cocktail side of things Ben is drinking a Ben's Buck while Matthew is drinking a Cinnamon Daiquiri. Recipes below.Ben's Buck2 oz Rye Whiskey3/4 oz Ginger Syrup3-4 oz Club SodaAdd rye whiskey and ginger syrup in highball glass and stir to combine. Add ice. Top with club soda. Gently stir one time combine.Cinnamon Daiquiri2 oz White Rum3/4 oz Cinnamon Syrup3/4 oz Lime JuiceMix em, shake ‘em and strain ‘em.

OK, look, we all knew this could happen. And it did. So we're going to talk about it. While drinking. The boys are discussing the Dodgers series and if it matters as much as it hurts. Also, they're checking in on the bullpen. Were the reports of a dumpster fire just a bunch of smoke? In the lightning round: Should Soler be hitting lower in the line up? Should the Giants and Dodgers brawl? Do the Giants need to run more?On the cocktail side of things Ben is drinking a Rum Old Fashioned he's calling Pineapple Rum & Friends Old Fashioned while Matthew is drinking a Bourbon Old Fashioned. Recipes below.Pineapple Rum & Friends Old Fashioned2 oz Pineapple Rum1/2 oz Heering Cherry Liqueur2 dashes of chocolate bittersAdd all ingredients to a mixing glass with ice and stir to desired dilution. Strain into a rocks glass and add a single large chunk of ice. Garnish with a handful of Luxardo cherries.Bourbon Old Fashioned2 oz High Proof Bourbon1/2 oz Demerara Gum Syrup2 Dashes Black Walnut BittersOrange peel and Luxardo cherry for garnish

The Good, the bad, and the ugly: the boys are discussing everything about the opening weekend. First they discuss which players impressed them the most. (Chapman! Lee! Hicks! Conforto?!) Then they wallow in the less impressive outings. (Soler. Jackson. Jeffries?!) Then they discuss the ugly ending to the Joey Bart saga. Also, should Soler be hitting second? Do we have a bullpen problem?On the cocktail side of things Ben is drinking a Negroni ... his last one while Matthew enjoys a Bennet. Recipes below.Negroni1 oz London Dry Gin1 oz Campari1 oz Sweet VermouthLarge Orange Twist for garnishCombine gin, Campari and sweet vermouth in a mixing glass with ice. Stir until just chilled. Strain into a rocks glass over a large single chunk of ice. Express orange twist over glass and put twist in glass. Good luck.Bennet2 oz Gin1 oz Lime Juice1/2 oz Simple Syrup1 dash Angostura BittersAdd all ingredients to a cocktail shaker with ice. Shake for 10-12 seconds. Double strain into a coupe glass. Garnish with a lime wheel.

It's opening day! That means predictions! But first we need to talk about the still unknown roster. Who's in and who's out on the 40-man? Will the Giants carry 3 catchers?! Will any of the young guys make it? We don't know! But we're talking about it.As for those predictions. How many games will the Giants win? Will they make the playoffs? Will Camilo Doval save 162 games? Things get ridiculous. But in a good way.On the cocktail side of things Matthew is taking us out to the ballgame with his Cracker Jack infused Opening Day. Meanwhile Ben is creating his version of the Giants' new Orange Splash. Recipes below.Opening Day2 oz Cracker Jack-Infused Bourbon1/2 oz Amaretto1/4 oz Caramel Syrup2 dashes Orange BittersTo infuse bourbon, combine 4 oz of bourbon with one box of Cracker Jack into a large mason jar. Let rest for 3-4 hours or overnight. Strain bourbon into a fresh vessel and discard cracker jacks.Combine all ingredients into a mixing glass with ice. Stir for 30-45 seconds until well-chilled and diluted. Strain into a rocks glass with a large chunk of ice. Express orange peel oils over drink and drop the peel in the glass to garnish. Enjoy.Orange Splash2 oz Anejo Tequila (Because that’s what I had)1/2 oz Orange Liqueur1 oz Freshly squeezed orange juice4-6 oz Lemon-Lime SodaOrange wedge for garnishCombine tequila, orange liqueur and orange juice in a funky souveneir glass with ice. Top with lemon lime soda. Garnish with orange wedge.

Opening Day is nigh! It's time for one last review of the off season. Matthew and Ben give their final grades and discuss which players they are most excited about. They also discuss the upgrades to the stadium experience. The big question, will they be buying tickets early this year? Also, apparently there was some Dodgers news?On the cocktail side of things Ben is drinking the Sweet Goodbye #2 while Matthew is drinking the Mixed Feelings.New YouTube Channel: https://www.youtube.com/channel/UCPp3zZdvOP3bGDpmGOKqzHQ

For the last time on Giant Cocktails, it's Happy Hour! Yes it's true, Happy Hour is moving to a new podcast all about cocktails that will be launching soon. It will make way for a new baseball focused episode starting on Opening Day.In this last episode Matthew presents his original Mixed Feelings. It's an adventurous mix of large flavors tamed by the bubbles of a spritz. Meanwhile Ben is coming with not one, not two, but three(!) original cocktails: The Banana Republic, Sweet Goodbye #1 and Sweet Goodbye #2 as he says goodbye to his month of sweetness. They also discuss how to embrace change and give the best cocktail making tip of all. Recipes below.Mixed Feelings3/4 oz Campari3/4 oz Absinthe3/4 oz Elderflower Liqueur3/4 oz Lemon Juice3/4 oz Mandarin Orange Juice3/4 oz Pineapple Gum Syrup (or Simple Syrup)2-3 oz Club SodaAdd all ingredients except the Club Soda to a cocktail shaker with ice and shake for 10-12 seconds. Strain into a highball glass with fresh ice and top with Club Soda. Give it a gentle stir to incorporate. Garnish with a mandarin orange slice.Banana Republic1 oz Bourbon1 oz Banana Liqueur1 oz Heavy CreamCombine all ingredients in a shaker with ice. Shake until chilled and well incorporated. Double strain into a Nick and Nora glass.Sweet Goodbye #13/4 oz Kahlua3/4 oz White Creme de Cacao1 1/2 oz Bourbon1 oz Tawny PortCombine all ingredients in a shaker with ice. Shake until chilled. Double strain into a Nick & Nora glass.Sweet Goodbye #21 oz overproof Rum1 oz Tawny Port1/2 oz Creme de Cacao1/2 oz Mr. BlackCombine all ingredients in a shaker with ice. Shake until chilled. Double strain into a Nick & Nora glass.

Matthew knew it all along and now Ben has to pay up. In this emergency pod, the guys make sure Ben drinks a Negroni and they discuss the Blake Snell signing, it's impact on the rotation, and we say goodbye to Renel Brooks-Moon. Join us!Recipes:Negroni1 oz Gin1 oz Sweet Vermouth1 oz CampariGarnish: Orange PeelCombine all ingredients into a mixing glass with ice and stir for 30 seconds. Strain into a rocks glass with a large chunk of ice and express orange peel oil over the glass and toss peel into the drink. Try and enjoy.Cherry Old Fashioned2 oz Barrel Strength Bourbon1/4 oz Cherry Heering1/2 oz Demerara Syrup1 dash Cherry Bitters1 dash Angostura BittersOrange PeelGarnish: Lots of Luxardo CherriesCombine all ingredients into a mixing glass with ice and stir for 30 seconds. Strain into a rocks glass with a large chunk of ice and express orange peel oil over the glass and toss peel into the drink. Add a cocktail pick full of cherries and enjoy.

Somebody's got to go. Who's it going to be? The brothers discuss the 40-man roster crunch. Who's in and who's out? They also revisit and revise their original declaration that Spring Training stats don't matter. Before all of that they make a big announcement. Giant Cocktails is growing. Shows are moving. If you like more, it's coming.On the cocktail side of things Matthew is drinking an original called the Gin Blossom while Ben is reliving his college years with a Long Island Iced Tea.

It's Happy Hour! In this episode Ben drinks like it's the very first time with his upscale Long Island Iced Tea. It gets the job done but is it too many good things? Meanwhile Matthew is taking the high road with his fancy original the Gin Blossom. It's a floral delight perfect spring time sipping. They also discuss the joys of roadside car maintenance and turn to the legendary Bob Ross for advice. Recipes below.Long Island Iced Tea3/4 oz Vodka3/4 oz White Rum3/4 oz Gin3/4 oz Blanco Tequila3/4 oz Cointreau3/4 oz Simple Syrup3/4 oz Lemon JuiceSplash of Coca ColaCombine vodka, rum, gin, tequila, Cointreau, simple syrup and lemon juice in a mixing glass without ice and stir gently to combine. Pour into a highball glass with ice. Top with Coca Cola. Garnish with an Oreo you child.Gin Blossom1 1/2 oz Gin (Floral is preferred but London Dry would work fine too)1/2 oz D.O.M. Benedictine3/4 oz Lemon Juice1/2 oz Lemon Simple Syrup (or simple syrup)2 Dashes Peychaud’s BittersAdd all ingredients to a cocktail shaker with ice. Shake for 15 seconds. Double strain into a chilled coupe glass. Garnish with a lemon twist.

We NEED to trade players right now! Or do we? Our befuddled hosts start off trying to unpack the JD Davis situation before diving into the constant demand for trades. Why hasn't Joey Bart been traded? Why didn't the Giants trade for a veteran shortstop? Why do Giants fans not want the prospects to become major league players? They finish with a dive into the where the 26-man stands today.On the cocktail side of things Ben is drinking a Golden Cadillac and Matthew is drinking a New Horizons. Recipes can be found in the previous episode's show notes.

It's Happy Hour! It's our 200th episode and we're flooring it towards the horizon. Matthew is celebrating with his original bourbon cocktail New Horizon. It's a sweet sipper built on salt and bitterness, just like life. Meanwhile Ben is still stuck in the 80's with the classic Golden Cadillac. It's a sweet creamy punch in the face fueled by an over powered liqueur. Also, they question the reality of "proof" and give advice on how salt and bitterness can make your life better too. Recipes below.New Horizon2 oz Bourbon1/2 oz Averna3/4 oz Lemon Juice1/2 oz Orgeat1 Dash Cherry BittersPinch of saltAdd all ingredients to a shaker with ice. Shake 10-12 seconds, until well-chilled and diluted. Double strain into a rocks glass with a large ice cube. Garnish with a cocktail cherry.Golden Cadillac1 oz Galliano1 oz Creme de Cacao1 oz Heavy CreamGarnish with CinnamonCombine Galliano, creme de cacao, and heavy cream in a shaker with ice. Shake for 15 seconds. Double strain into a Nick & Nora glass. Garnish with fresh ground cinnamon.

The Giants have their man and the Negroni has been cast. Once the gloating and crying dies down, the brothers discuss if the roster is truly complete or if it needs Blake Snell. Then they dive deep into the Chapman signing, discuss the uncomfortable parting words of Brandon Crawford. Also, Jung Hoo Lee, the shortstop battle and Luis Matos.On the cocktail side of things Matthew is drinking a Bloom County while Ben is ... not ... drinking a Mudslide. Recipes can be found in the previous episode's show notes.

It's Happy Hour! In this episode Ben is diving into a Mudslide. It's a sweet and creamy and almost makes Ben cry. Meanwhile Matthew is hopping over to (drink a) Bloom County. This simple recipe from the Educated Barfly is a surprisingly complex concoction. They also discuss what to do on your extra day this year and give advice on how to jump up your cocktails. Recipes below.Mudslide1 oz Vodka1 oz Bailey’s Irish Cream1 oz Coffee Liqueur1 1/2 oz Heavy CreamChocolate shavings for garnishCombine the vodka, Baileys’ and coffee liqueur in a shaker with ice. Shake until chilled. Double strain into a coupe glass. Top with chocolate shavings.Bloom County2 oz Cask Strength Bourbon (or 100 proof)1/2 oz Licor 431/2 oz Sweet Vermouth4 Dashes Peychaud’s BittersGarnish with an orange peelAdd all ingredients into a mixing glass with ice and stir for 30 seconds or until well-chilled. Strain into a Nick & Nora glass, spritz orange peel oils over drink and place peel on glass as a garnish.

It's time to talk about the players who are Giants rather than the players we want to be Giants. Which means the brothers are of course talking about Cody Bellinger's contract with the Cubs and what it means for the remaining Boras clients. Then they talk about the young starting rotation including the expectations for Kyle Harrison. Also, the return of Pablo Sandoval and the top two players to watch this Spring.On the cocktail side Ben is drinking a Hay Fever while Matthew is drinking The Ninth Inning. Recipes can be found in the previous episodes show notes.

It's Happy Hour! In this episode Matthew presents a whiskey backed aperitif called The Ninth Inning. This is the adult cocktail the kid in you will love. Meanwhile Ben is presenting herbal and spring focused Hay Fever. It's warm and bright with a touch of absinthe earthiness. They also discuss walking and wunning in the wain and discuss the finer points of shaking versus stirring. Stirring stuff indeed. Recipes below.The Ninth Inning2 oz Rye Whiskey3/4 oz Cherry Heering1/2 oz Creme de Cacao1 dash Aztec Chocolate Bitters1 dash Cherry Bitters1 Luxardo cherry for garnishOrange twistAdd all ingredients except the garnish into a mixing glass with ice. Stir vigorously for 30 seconds, until well-chilled. Strain into a Nick & Nora glass and garnish by dropping one Luxardo cherry into the glass and express the orange oils over the glass.Hay Fever1 1/2 oz Gin1 oz Elderflower Liqueur1/2 tsp Absinthe4 oz Club Soda / Ginger BeerAdd gin, elderflower liqueur and absinthe to a highball glass with ice. Add Club Soda or Ginger Beer. Stir gently to combine.

And the Giants off season is over. Is the season over too? Even with Jorge Soler? Our hosts discuss Soler’s signing, the quote from Zaidi that additions are “unlikely”, and give advice to Farhan on how to better connect with the fans. Oh, and Matthew is very upset about drinking a Negroni. Very very upset.On the cocktail side of things Matthew is drinking An Orange Spring while Ben is drinking a Bit of Spring.

It's Happy Hour! It's the first day of Spring Training and we're celebrating. Ben is rejoicing with his original Bit of Spring. It's a Whiskey Daisy balanced with hope and old grudges. Meanwhile Matthew is sighing with relief while he also presents his Orange Spring. It's a field of bright flowery flavors on a bed of Gin. They also discuss what truly evokes the beginning of Spring and give tips on how make your cocktails just a little bit more emotionally upsetting. Recipes below.A Bit of Spring1 1/2 oz 100 proof Rye Whiskey3/4 oz Cointreau3/4 oz Lime Juice1/4 oz Simple Syrup1/2 tsp CampariCombine all ingredients in a shaker with ice. Shake until chilled. Strain into a coupe glass.Orange Spring1 1/2 oz Gin1 oz Dry Orange Curaçao3/4 oz LIme Juice1/4 oz Grenadine2 Dashes Orange Bitters1 Dash Peychaud’s BittersAdd all ingredients to a cocktail shaker with ice. Shake for 10-12 seconds. Double strain into a coupe glass and garnish with a fresh or dehydrated lime or orange wheel.

It's time to evaluate the off season ... from the bottom of a well ... (we apologize for the audio). Matthew and Ben begin by evaluating the off season now that the off season is over. They then review the Giants computer projections, analyze the 40 man roster, and finish by discussing exciting non-roster invitees.On the cocktail side of things they are both drinking rum and coke zero due to a deflating end to NFL season. Spring Training cocktails next week though!

It's Happy Hour. In this episode our mixologists are honoring the 49ers and their Super Bowl appearance. Matthew is presenting the Purdy in Red because he loves Brock Purdy. It's a sweet and tart Gin cocktail perfect for pre-gaming. Meanwhile Ben is presenting Wishnowski's Boot Punch because obviously. It's an easy drinking rum punch that will keep the party rolling long after the last puppy poops. They also discuss their favorite parts of the Super Bowl and give advice on how to stay chill. Recipes below.Purdy in Red2 oz Gin3/4 oz Ginger Liqueur3/4 oz Cherry Heering Liqueur3/4 oz Lemon Juice1 tsp Simple Syrup (Optional)1-2 Dashes Peychaud’s Bitters (Optional)6 Luxardo Cherries for Garnish - one for each Super Bowl after Sunday.Add all ingredients into a shaker with ice. Shake for 10-12 seconds until well-chilled. Double strain into a chilled cocktail glass. Add the cherries on two cocktail picks. Enjoy.Wishnowski’s Boot Punch1 part Mango Juice1 part Pineapple Juice1/4 part Lemon Juice1/4 part Lime Juice1/2 part Simple Syrup2 parts RumClub sodaPeychauds’s bittersPineapple ChunksMaraschino Cherries (the bright red kind)Combine juices and rum in vessel and stir. Refrigerate until ready to serve. Add pineapple and cherries. Serve in glasses with ice. Top with club soda. Stir gently by pulling spoon from bottom to top of glass. Add 2-3 dashes of Paychaud’s bitters to top of glass. (Alternatively put grenadine at bottom of glass before adding ice and punch, as in a Tequila Sunrise.)

Surely this means the Giants are going to sign all four top remaining free agents, right? Matthew and Ben discuss why the Giants parted ways with Ross Stripling, argue about what it means for the roster going forward, and then (attempt to) decode the Zaidi master plan. Oh, they also make a bet: Someone is going to have to drink a Negroni. Meanwhile on the cocktail side of things Matthew is drinking a Bella Luna while Ben is enjoying a Stone Fruit Sour. Recipes can be found in the previous episode.

It's Happy Hour! In this episode Ben presents the Stone Fruit Sour. It's a whiskey sour with an unusual composition and a pleasing twist. Meanwhile Matthew is bringing the Bella Luna. It's a delicate gin delight with a resurrected ingredient (if you can find it). Also they discuss rally caps and give advice on when to put ketchup in your cocktails. Yum! Recipes Below.Stone Fruit Sour2 oz Bottled-in-Bond Bourbon1 oz Rich Simple Syrup1/4 oz tsp Apricot Brandy1 oz Lemon Juice1 egg whiteDry shake all ingredients for 10 seconds. Add ice and shake until chilled. Double strain into a Nick & Nora glass. Or Irish Coffee glass.Bella Luna2 oz Gin3/4 oz Elderflower Liqueur1/2 oz Creme Yvette or Creme de Violette3/4 oz Lemon Juice1 tsp Simple SyrupAdd all ingredients to a shaker with ice. Shake for 10-12 seconds and double strain into a chilled coupe glass. Garnish with a lemon twist.

And it's all Scott Boras' fault. Our cocktail quaffers discuss if the Giants have enough starting pitching and why Snell or Montgomery could just get in the way. They also argue about "missing out" on Rhys Hoskins before discuss if DH is a real need or not and one mystery player who could be a perfect fit for the job.On the cocktails side of things Ben is drinking an Earl Gray Marteani while Matthew is quaffing his original Winter's Comfort.

It's Happy Hour! In this episode Matthew presents his original ode to the silent season: Winter's Comfort. All of the winter flavors are here to wrap you in a warm blanket by the fire. Meanwhile Ben is presenting the Earl Grey Marteani. A gin sour with a tannin twist by Audrey Sanders of the Pegu Club. They also discuss the cocktail best paired with a Costco hot dog and give tips on finding balance in your own original cocktails.Recipes below.Winter's Comfort1.5 oz Bourbon1 oz Apple Jack1/2 oz Ginger Liqueur1/4 oz Allspice Dram1/4 oz Cinnamon SyrupOrange Peel for garnishAdd all ingredients except the garnish to a mixing glass with ice. Stir until well-chilled and diluted, about 30 seconds. Strain into rocks glass with ice, preferably a large ice cube, express oils from orange peel over drink and drop into glass.Earl Grey Marteani1 1/2 Earl Grey Infused gin3/4 oz lemon juice1 oz simple syrup1 egg whiteDry shake (without ice) all ingredients in a shaker for 10 seconds. Add ice and shake again until chilled. Strain into a coupe glass with half the rim sugared. Garnish with a lemon peel twist.

Rumor has it, we have nothing to talk about. Never true! What does it mean that the Giants are "not willing" to meet the current asking prices of the remaining big free agents? Farhan is looking for a back up shortstop, but do we really need a starting shortstop? Also, who are Johnny Level and Yoendry Sanchez and when will they reach the majors?On the cocktail side of things Matthew is drinking his original Clavo Oxidado while Ben is swigging his Mon Cherry Frexicano.

It's Happy Hour! In this episode Ben presents the perfectly over named Mon Cherry Frexicano. It's a Mezcal Cherry sipper perfect for drinking while wearing your smoking jacket. Meanwhile Matthew sticks out with his Clavo Oxidado. A Latin riff on a Scottish classic which is also good after dinner faire. Also, they discuss wet weather wear and how to kick your cocktails up an extra notch. Recipes below.Mon Cherry Frexicano1 oz Mezcal1 oz Cognac1 oz Cherry LiqueurCombine all ingredients in a mixing glass with ice. Stir until chilled. Strain into a Nick & Nora glass. Garnish with 3 Luxardo cherries.Clava Oxidado1 1/2 oz Reposado Tequila3/4 oz Licor 43Garnish: Orange TwistCombine the tequila and Licor 43 into a mixing glass with ice. Stir for 30 seconds until well-chilled. Strain into a rocks glass with a large ice cube. Express orange peel oils over cocktail and drop peel into the glass.

It's the most Boras ... I mean boring time of the year. But that's not going to stop us! We're going to talk about Jordan Hicks for an hour. OK, we also discuss about how MLB can make the off season a little less boring and which young player we most want to see the Giants let play in 2024.Meanwhile on the cocktail side of things Ben is drinking his Dram Good cocktail. Matthew is drinking his 43 Bananas cocktail. (He used a really big blender.) You can learn more about these cocktail from the previous episode.

It's Happy Hour! In this episode Matthew presents his bourbon based 43 Bananas cocktail. This flavorful cocktail is a perfect sipper for a cold day. Meanwhile Ben presents another bourbon cocktail in the Dram Good. It's bright and round with deep spicy notes. Also, they discuss joys of lugging around bottles of booze, and give advice on how much ice you really need. A lot. It's a lot. Recipes below.43 Bananas2 oz Bourbon1/2 oz Banana Liqueur1/2 oz Licor 433/4 oz Lemon Juice3 Drops BittersAdd all ingredients except the bitters to a cocktail shaker with ice. Shake for 10-12 seconds until it’s well chilled and diluted. Strain into a rocks glass with fresh ice. Place 3 drops of bitters on top of the cocktail.Dram Good1 1/2 oz Bourbon1/2 oz Drambuie1/4 oz Falernum1/2 oz Lemon Juice3 sprays of AbsintheAdd ice to a rocks glass and then spray with three sprays of absinthe. Combine all of the remaining ingredients in a shaker with ice. Shake until chilled. Double strain into prepared rocks glass. Garnish with a lemon peel.

Is this the big trade we've been waiting for? Matthew declares it's only the beginning while drinking his Zen Rum-ble. Ben rolls his eye while chugging his Radiant Dawn.On the baseball side of things they discuss the Robbie Ray for Haniger and Desclafni trade, whether the Giants will (try to) do more, and reminisce about great trades from the Giants past.

It's Happy Hour! In this episode Ben introduces the invigorating Radiant Dawn. It's bright, sweet and spicy; perfect for launching a new year. Meanwhile Matthew gets mellow with his Zen Rum-ble. It's smooth and refreshing; ideal for those looking for inner peace. Also, they give a tip on how to get out of a cocktail rut and discuss how to put the past behind you. Recipes below.Radiant Dawn1 1/2 oz Vodka1/2 oz Curacao2 oz Orange Juice (preferably Blood Orange)2-4 Jalapeno Coins (plus 2 for garnish)3/4 oz of Ginger SyrupMuddle the jalapeno coins in an empty shaker with the ginger syrup. Add the vodka, curacao, orange juice. Shake with ice until chilled. Double strain over a rocks glass filled with ice. Garnish with orange wheel, jalapeno coins and candied ginger.Zen Rum-ble1 1/2 oz Light Rum1/2 oz Ginger Liqueur1/2 - 3/4 oz Green Tea Syrup1 oz Fresh Lime JuiceCombine all ingredients into a cocktail shaker with ice. Shake for 10-12 seconds. Double strain into a coupe glass and garnish with a fresh or dehydrated lime wheel.

Who’s afraid of the Dodgers? Not us! Ben spits in the eye of the evil empire while drinking his 2023 cocktail. Matthew silent gives them the finger while drinking his Soju Love Jung Hoo.On the baseball side of things our Dodger haters discus the crap shoot of player development, how the Dodgers don’t matter, and why we shouldn’t fall in love with prospects.

It's Happy Hour! In this episode Matthew celebrates new Giant Jung Hoo Lee with his original soju sour, the Soju Love Jung Hoo. It's quietly complex and incredibly enjoyable. Meanwhile Ben is winging in the new year with his configurable 2023. It's fun, festive and perfect for celebrating the end of a great year or the beginning of a better one. They also discuss the oddity of new year's resolutions give tips on how to find inspiration for cocktail syrups. Recipes below.Soju Love Jung Hoo2 oz Soju1/2 oz Ginger Liqueur3/4 oz Green Tea Syrup1 oz Lime Juice1 dash Angostura BittersAdd all ingredients to a shaker with ice and shake for 10-12 seconds. Double strain into a chilled coupe glass.For syrup, combine 1/2 cup sugar with 1/2 water in saucepan and gently stir and heat until edges start to boil. Remove from heat and place one green tea teabag into the syrup and allow to steep until cool.The 20231 1/2 oz Curacao1 1/2 oz White Rum2 dashes of Angostura bittersClub Soda or Champagne depending on your yearAdd curacao, rum and bitters in a rocks glass with ice. Stir gently to combine. Top with club soda if 2023 was good too you; use champagne if it wasn’t so good.

Hi. It's me. Off season disappointment. We've met before. Anyway, I'm serving drinks to your hosts today. Matthew is quietly crying into his Feliz Navidad. Ben is grumbling loudly while I shove his Jingle Balls into his hand. On the baseball side of things they discuss Yamamoto and the Dodgers, how Chapman, Montgomery and Snell could ease the pain, and what names could be traded to further improve the roster. Because hope springs eternal, I guess. Happy Holidays!

It's Happy Hour! In this episode the brothers are presenting their holiday song inspired cocktails. Ben is showing off his Jingle Balls. Yes, you read that right. It's got glitter and bubbles aplenty; really not crass at all. Meanwhile Matthew is give us his Feliz Navidad. It's a bold but comforting tequila backed cocktail perfect for pre-caroling. They also give advice on garnishes and confess how they really like to spend the holidays. Recipes below.Jingle Balls1 oz Gin-Rasberry Liqueur with Gold Flakes1/2 oz Ginger liqueur1/2 oz lemon juice6-8 mint leaves4 oz of Sparkling White Wine2 raspberriesPut Gin-Raspberry liqueur and raspberries in the bottom of a champagne flute. Add ginger liqueur lemon juice and mint leaves to a shaker. Gently muddle. Shake with ice until chilled. Add shaken mixture to flute. Swirl gently to combine. Top with sparkling white wine.Feliz Navidad2 oz Blanco Tequila1/2 oz Clear Creme de Cacao1/4 oz Cinnamon Simple Syrup3/4 oz Lemon Juice1 sprig of rosemaryRosemary sprig and cranberries for garnishAdd rosemary and simple syrup to shaker and lightly muddle. Add the remaining ingredients to a cocktail shaker with ice. Shake 12-15 seconds until well-chilled and diluted. Double strain into a chilled coupe glass. Garnish with a rosemary sprig and three cranberries.

Finally, an off season win. We're over hyping it. Ben is so happy he's celebrating with a Champagne Cocktail. Matthew is splashing about a very delicious Parasol.On the "baseball" side of things the brothers audition for future Sizzle Reels by hyping possible free agency targets. They discuss the signing of Jung Hoo Lee in depth: Where does this signing rank in the recent history of the Giants? What kind of player are the Giants getting? Is he season ticket worthy? Also, they discuss the Yamamoto sweepstakes. Are the Giants still in it with their rumored $300M bid?

It's Happy Hour! In this episode Matthew presents a cocktail by Shannon Mustipher called the Parasol. It's a stellar riff on the Daiquiri perfect for sipping while dreaming of sunny days. Meanwhile Ben is presenting the classic Champagne Cocktail. It's simple, bubbly and bracing. They also plan to make music inspired cocktails and give advice on original gift ideas. Recipes below.Parasol2 oz White Rum3/4 oz Lime Juice3/4 oz Banana Liqueur1/2 oz Pineapple JuiceGrated NutmegShake all ingredients in a cocktail shaker with ice and pour into a coupe. Garnish with grated nutmeg.Champagne Cocktail3/4 oz CognacSugar cubeAngostura Bitters4 oz ChampagneLemon twistAdd the sugar cube to bottom of a champagne flute. Saturate the sugar cube with bitters. Add Cognac and top with champagne. Add lemon twist for garnish.

Because we have to blame someone, right? Or some ... object? Matthew is pointing his finger while sloshing about his Gingerbread Old Fashioned. Ben is nodding along vigorously while sipping his Gin Botanica.On the baseball side of things our fatalists discuss who's to blame for Ohtani spurning the Giants, where do the Giants turn next to create a winning 2024 roster, and what are fans to do if this off-season turns into a total bust.

It's Happy Hour! In this episode Ben presents the sparkling Gin Botanica. It's clean, crisp and bracing like a frigid winter morning. Meanwhile Matthew warms things up with his Gingerbread Old Fashioned. It's warm and rich notes are perfect at then of a long cold day. They also discuss holiday music and give tips on how to care for bubbles in your cocktail. Recipes below.Gin Botanica1 1/2 oz Gin1 oz DOM Bendectine2 spritzes of Rosemary tinctureClub soda1 rosemary sprigSpray empty highball glass with tincture. Fill to top with ice. Add Gin and Benedictine. Top with club soda. Carefully and slowly pull bar spoon gently up from the bottom of the glass 2-3 times. Garnish with rosemary sprig.Gingerbread Old Fashioned2 oz Bourbon1/2 oz Gingerbread Syrup1 dash Orange Bitters1 dash Aztec Chocolate BittersOrange Peel for garnishSyrup: Combine 1 cup sugar, 1 cup water, 2 Tbs of Molasses, 1 inch fresh ginger (thinly sliced), 2 cinnamon sticks, 1 tsp whole cloves, 1/2 tsp ground nutmeg, 1/2 tsp ground allspice. Bring to a boil & stir to combine sugar and water. Remove from heat and let steep for 1 hour while it cools. Strain into a jar.Cocktail: Combine all ingredients into a mixing glass with ice. Stir vigorously for 30 seconds. Strain into a rocks glass with fresh ice. Express orange peel oils over cocktail and place peel in the glass.

But not all three. Surely. That's crazy fan talk. So Ben is talking about it while drinking his Frosty Barrel. Matthew is vainly trying to be the voice of reason while drinking his La Revolucion.On the baseball side of things our fanatics discuss the last 4 teams standing in the way of Ohtani, and what evil things they might be whispering to him about the Giants. They also discuss whether it's possible to sign Yamamoto and Ohtani both and if Juan Soto can be a consolation prize. It's the overly optimistic episode. For once.

It's Happy Hour! In this episode Matthew creates a diorama in a glass with his cognac and tequila fueled La Revolucion. It's a lusciously rich concoction full of history. Meanwhile Ben presents his icy, minty, wintry Frosty Barrel. It's cold cool and cooling over the embers of bourbon and benedictine. They also discuss the right time to decorate for the holidays and give advice on how to make any drink a holiday drink. Ben also apologizes for his behavior. Recipes Below.La Revolucion1 oz Cognac1 oz Añejo Tequila1/2 oz Banana Liqueur1 oz Sweet Vermouth2 dashes Aztec Chocolate BittersStir all ingredients with ice. Strain into a chilled cocktail glass. Garnish with a twist of orange peel.Frosty Barrel2 oz Bourbon1/2 oz DOM Benedictine1 oz lemon juice3/4 oz simple syrup5-10 mint leavesMuddle mint leaves and syrup at the bottom of a shaker. Add bourbon, benedictine and lemon juice and ice. Shake until chilled. Double strain into highball glass filled with crushed ice. Garnish with more mint.

The Giants are ready to spend big on multiple players. Or so some believe. Matthew is all in while enjoying his Chai Old Fashioned. Meanwhile Ben is skeptically sipping his Cherry Mezcal Old Fashioned.On the Baseball side of things our old fashioned drinkers discuss if money is enough to sign the biggest names, can the Giants truly outbid everyone, do they need to make moves pursuing to Ohtani, and should one of those big moves be Cody Bellinger.

It's Happy Hour! In this episode Ben breaks out an old favorite to help him craft his Cherry Mezcal Old Fashioned. It's wonderful mellow smokiness helps you settle deep into your couch after a big turkey meal. Meanwhile Matthew is presenting his Chai Old Fashioned. It's warm, comforting and the perfect way to end a busy holiday. They also discuss the things they're really thankful for instead of their dumb ol' friends and family. Also, tips about how to get the most out of your ice. Recipes below. And Happy Thanksgiving!Cherry Mezcal Old Fashioned2 oz Mezcal1/4 oz Cherry Syrup (such as from a jar of brandied cherries)3 dashes cherry bittersOrange Peel and Luxardo Cherry for garnishAdd first three ingredients to a mixing glass with ice and stir gently for 20 seconds. Strain into a rocks glass with a large chunk of ice. Express orange peel over drink and garnish with peel and cherry.Chai Old Fashioned2 oz Bourbon1/4 - 1/2 oz Chai Syrup3 dashes Orange BittersOrange Peel and Luxardo Cherry for garnishFor Syrup: Combine 3/4 cup dark brown sugar with 3/4 cup water. Heat while stirring until just reaching a boil. Remove from heat and add tea bag and allow to steep until syrup is cooled.Add first three ingredients to a mixing glass with ice and stir vigorously for 30 seconds. Strain into a rocks glass with a large chunk of ice. Express orange peel over drink and garnish with peel and cherry.

It's Happy Hour! In this episode Matthew is presenting the perfect Thanksgiving dinner cocktail the Fireside 75. Its light, refreshing, and warming to the soul. Meanwhile Ben is showing off his May I Have Another Punch. The perfect punch for a large party. They also get down to gravy, give tips on alcohol free cocktails, and discuss elbows to the throat one last time. Recipes below.Fireside 751/2 oz Brandy or Cognac1/2 oz Gin1/2 oz Lemon Juice1/2 oz Cinnamon Syrup2 oz Sparkling White WineAdd first 4 ingredients to a cocktail shaker with ice. Shake until well chilled. Double strain into a coupe glass or champagne flute and top with sparkling white wine. Garnish with a lemon twist.May I Have Another Punch1 cup Spiced Apple Syrup1/2 cup Lemon Juice1/2 cup Orange Liqueur1 cup - 1 1/2 cups White Rum2 cups Pomegranate Juice2 cups Club SodaCombine Spiced Apple Syrup, lemon juice, rum, orange liqueur, and pomegranate juice in a sealed container and chill in refrigerator. Top with club soda when serving.Spiced Apple Syrup2 cups unfiltered apple cider2 cups sugar1 cinnamon stick4-8 cloves4 cardamom podsNutmeg for gratingBring apple cider to a simmer over medium heat. Reduce heat to low. Add spices. Simmer for 2 minutes. Remove from heat. Let steep for at least 15 minutes. Return to low heat and add sugar. Stir until sugar is dissolved. Allow syrup to cool completely before using. Makes ~4 cups, adjust as desired.