Giant Cocktails: A San Francisco Giants Baseball Podcast

We're going to sign Ohtani, right? Matthew is enthusiastically nodding his head while drinking his Mario Kartish. Ben is, of course, shaking his head like a dope while drinking from his Thanksgiving DIY Aperitif Bar.On the baseball side of things the brothers discuss the return of Matt Williams, gush over Shohei Ohtani, debate the merits of Bellinger and Chapman and discuss the nearly finalized coaching staff.

It's Happy Hour! In this episode Ben is presenting many cocktails in one with his DIY Aperitif Bar. It's perfect for large food-centered holiday gatherings! Some might be coming up! Meanwhile Matthew gets behind the virtual wheel with his Mario Kart-ish. It's a wacky combination of flavors with an AI twist. Also they debate whether weekends are for work or rest and give advice on how to use robots for good. It's the Thanksgiving x AI crossover you haven't been waiting for. Recipes below.Mario Kart-ish1 oz Rye Whiskey1 oz Cognac (Armagnac in original recipe)1/2 oz Giffard Banana du Bresil Liqueur.25 oz Rich Demerara Syrup2 Dashes Angostura BittersAbsinthe for rinseLemon Peel for garnishPrepare a rocks glass by rinsing the inside of glass with absinthe (or use a atomizer to spray inside of glass). Place a large ice cube in the glass and set aside.Add remaining ingredients to a mixing glass with ice. Stir vigorously for 30 seconds. Strain into glass and express oils from lemon peel over the cocktail and place peel in the glass.Aperitifs and liqueursCampariAperolSt. GermainCointreau (or other orange liqueur)Domaine De Canton (or other ginger liqueur)Lillet BlancLillet RoseSt. George Spice Pear LiqueurCreme de PecheDIY Aperitif BarFruits and juicesApple JuiceOrange JuicePomegranate JuiceApple Slices (may brown quickly so do what suits your audience)Clementine SectionsPear Slices (may brown quickly)Pomegranate Arils (aka seeds)Possible RecipesFor all recipes below combine liqueurs or liqueurs and juices in a large wine glass or high ball filled with ice. Add fruit and top with club soda or sparkling white wine.Ginger Pomegranate Spritz1 1/2 oz Domain De Canton1 1/2 oz Pomegranate Juice3 oz Club Soda or Sparkling White Wine2 tsp Pomegranate ArilsCampari Orange Spritz1 1/2 oz Campari1 1/2 oz Orange Liqueur3 oz Club Soda or Sparkling White Wine4-6 Clementine sectionsLillet Rosé Elderflower Spritz1 1/2 oz Lillet Rosé1 1/2 oz St. Germaine3 oz Club Soda or Sparkling White Wine2 tsp Pomegranate ArilsSpiced Pear Apple Spritz1 1/2 oz St. George Spice Pear Liqueur1 1/2 oz Apple Juice3 oz Club Soda or Sparkling White Wine2-3 Slices of pear

The World Series is over and Giants fans can now enjoy their favorite time of the year! Ben is dreaming of his Yamamoto jersey while drinking his Orange You Glad It's Not Bitter. Meanwhile Matthew is already modeling his Ohtani jersey while drinking his Spirit of Sonoma.On the baseball side of things our dreamers discuss the growing Curse of Dubon, the options of Cobb, Conforto and Manaea, if "breaking even" is bad, what to do with Matos and Meckler, and which starting pitcher free agents will be acceptable besides Yamamoto.Note: Conforto's decision was not public when the episode was recorded. He opted in. Yay.

It's Happy Hour! In this episode Matthew is getting boozy with his Spirit of Sonoma. It's deep, dark and hiding a delicious secret at the bottom. Meanwhile Ben is washing away the bitter with his Orange You Glad It's Not Bitter. It's simple solid sour that's a precursor for cocktails to come later this month. They also discuss Halloweens past, how to create an original cocktail, and when to dirty dump. Pants optional. Recipes below.Spirit of Sonoma2 oz Rye Whiskey1/2 oz PX Sherry1/2 oz Cointreau2 dashes Angostura BittersLuxardo CherryOrange peel twistIn a Nick & Nora glass, add one Luxardo cherry with a bit of syrup in bottom of glass. Combine the other ingredients into a mixing glass with ice and stir for 30 seconds. Strain into prepared glass and express orange twist over drink and discard.Orange You Glad It's Not Bitter2 oz Rye Whiskey1 oz Lemon Juice1/2 oz Cointreau1/2 oz Honey SyrupCombine you combine ingredients in a shaker with ice. Shake until chilled. Pour entire contents into an empty rocks glass.

With Farhan Zaidi extended through 2026, are we in store for three more years of mediocrity? Matthew expresses ambivalence while drinking his Fall of Fig. Ben shrugs and yawns before sipping his ... Negroni. (A very small sip.)On the baseball side of things the our apathetic fans discuss Zaidi's contract extension, speculate about trade possibilities, ponder the dark arts of baseball mangers, and lament the Giants current fan experience.

It's Happy Hour! In this episode Ben faces his biggest fear, the Negroni. It's bright, it's sophisticated, and oh yes, it is so so bitter. Meanwhile Matthew is sipping his sweet and tart gin based Fall of Fig. It's gin things all around. Also they discuss if bitterness is an acquired taste and the right way to handle a bad cocktail. 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.The Fall of Fig2 oz London Dry Gin (Fig Infused)1/2 oz Benedictine1/2 - 3/4 oz Fig Syrup1 oz Lemon Juice2 Dashes Cardamon BittersAdd all ingredients into a shaker with ice. Shake 10-12 seconds until well-chilled. Double strain into a chilled coupe. Garnish with a fig slice. Or don’t.

It's an Emergency Podcast! Matthew and Ben break out the booze on a Tuesday night to talk about the reported hiring of Bob Melvin. Ben breaks out his go-to cocktail, the Fitzgerald, while Matthew is predictably drinking an Old Fashioned that is still in R&D mode.The boys talk about how the Padres continue to Padre, the possibility of Matt Williams wearing a Giants uniform again, the implications of the Giants coaching staff, whether this means the Giants will go big this offseason, and how BoMel differs from Gabe Kapler. Cheers!

Wait, Bob Melvin is interviewing with the Giants? This ponderous situation calls for cocktails. Ben is drinking his Bitter Blood Curse while thinking things through. Matthew is drinking his Highland Harvest while declaring that the search is over.On the baseball side of things they discuss the Bob Melvin situation. Is this a fait accompli? Is Melvin past his prime? Could the Padres be any more Padre? Then they ask the question, if the Giants only sign Yoshinobu Yamamoto, will the off season be successful? If not, what about throwing in Lee Jung-hoo? What will it take for the fans to call the off season successful?All that and the usual hijinks. Let's drink!

It's Happy Hour! In this episode Matthew presents his original scotch and rosemary sour, the Highland Harvest. It's fall in a cocktail glass. Meanwhile Ben is getting spoopy with his Halloween inspired Bitter Blood Curse. It's bright, sweet and ... well, cursed with bitterness. Also they discuss glamping, boiling water in a bag and how to get the best foam from your egg whites. Recipes below.Highland Harvest2 oz Single Malt Scotch Whisky (Glenlivet 12)1 oz Lemon juice3/4 oz Fig Syrup (Equal Parts Fig Preserves and water)3 drops Black Walnut Bitters1 Egg white1 Sprig RosemaryGarnish: fig slice or rosemary sprigMuddle rosemary in bottom of a shaker. Add remaining ingredients except the bitters and shake without ice for 20 seconds. Add ice and shake again until chilled.Single strain into a coupe glass. Allow foam to come to top and place three drops of bitters on top and drag through the whites with a toothpick.Garnish with a fig slice or rosemary sprig.Bitter Blood Curse1 oz London Dry Gin1 oz Campari1 oz Curacao3/4 oz Lemon Juice1 egg white3 drops Angostura bittersCombine gin, Campari, curacao, lemon juice and egg white in a shaker and shake for 15-20 seconds. Open shaker and fill with ice. Shake again until chilled. Single strain into coupe glass. Add drops of bitters on top and squiggle with a toothpick.

Can you have too much of an average thing? Yes; yes you can. This is a problem better fixed with cocktails ... or is it? Matthew is rolling up his sleeves and sipping a Tender Knob. But Ben has put his Manhattan down because this job requires two hands.On the baseball side of things our laborers discuss the on going manager search with a focus on the internal candidates. They then dive deep into the 2024 roster and discuss what strategies they would use to "fix" it. What happens if Conforto and Manaea opt in? Should the rotation go old or young? How many catchers can you have on the 40-man anyway? Come laugh at their ideas and then cry at the futility of it all.

It's Happy Hour! In this episode Ben embraces the bitterness by discussing the intricacies of sweet vermouth while presenting the classic Manhattan. Matthew stays with the season while presenting his version of H. Ehrmann's Tender Knob. Also, throat rattling soccer highlights, beer and cider talk (?!) and advice on how not to let one bottle of a spirit ruin the whole batch. Recipes below.Manhattan2 oz Rye whiskey1 oz Sweet Vermouth2 dashes Angostura bitters2 Luxardo cherries for garnishCombine ingredients in a mixing glass with ice. Stir until chilled. Strain into a coupe glass. Garnish with cherries on a cocktail pick.Tender Knob1 1/2 oz Bourbon (Knob Creek is traditional)2 oz Hard Cider3/4 oz Agave Nectar1 pinch cinnamon1 slice apple to muddle1 slice apple for garnishIn a shaker, muddle the apple slice.Add the bourbon, apple cider, agave nectar and cinnamon to a shaker filled with ice, and shake until well-chilled.Strain into a double Old Fashioned glass filled with fresh ice. (Do not double-strain; you want some apple bits in the finished drink).Garnish with an apple slice.

Good things happened and we're celebrating them. Matthew is giving out his awards while drinking his Apple Cinnamon Old Fashioned. Ben is toasting those players while choking down a Rob Roy.On the baseball side of things they pick their Rookie of the Year and MVP players while discussing the many runners up. The also do a brief rundown of the current state of the playoffs.

It's Happy Hour! In this episode Ben begins his month long introspective journey into bitterness with the legendary Rob Roy. It hurts so good. Meanwhile Matthew is presenting his best Old Fashioned yet, the Apple Cinnamon Old Fashioned. Drink it by the fire or enjoy it on ice cream! Also the discuss which season is the most bitter and give advice on how to avoid a batch cocktail disaster. Get in there now! Recipes Below.Rob Roy2 oz Scotch (Blended Malt is traditional)3/4 oz Sweet Vermouth2 dashes Angostura bittersBrandied cherry for garnishAdd scotch, vermouth and bitters to a mixing glass with ice. Stir until chilled. Strain into a Nick & Nora glass. Garnish with a brandied cherry on a cocktail pick.Apple Cinnamon Old Fashioned2 oz Bourbon1/2 - 3/4 oz Apple Cinnamon Demerara Syrup1 dash Orange Bitters3 dashes Black Walnut BittersCombine all ingredients in a mixing glass with ice and stir for 30 seconds. Strain into a rocks glass with a large ice cube. Express orange peel oils over drink and drop in glsss with a cocktail cherry.To make syrup: Over medium heat combine 1 cup brown sugar with 1/2 cup water in a large saucepan. Stir until combined. Add 2 chopped apples and 2-3 cinnamon sticks and reduce heat to a simmer. Let simmer for 5-10 minutes and then remove from heat and let cool. Strain out solids and store in a airtight container.

Gabe Kapler has been let go and we're talking about it. But also rumor has it one of our hosts has also been sent packing. Ben is pondering his future while drinking a bright fizzy Stone Fence. Matthew is polishing his resume while enjoying his I Don't Give a Fig.On the baseball side of things our job seekers discuss the rather sudden but unsurprising dismissal of Kapler, why it had to happen, and who might replace him. They also discuss Brandon Crawford's likely end to his Giants tenure and reminisce about their favorite Crawford moments.

It's Happy Hour! In this episode Matthew gives more than a few figs over a Fall inspired gin cocktail called I Don't Give a Fig. Meanwhile Ben is making amends by building sparkling fences with an uppity Stone Fence. They also discuss Matthew's foray into bar tending and why cutting corners is almost always OK. Also, beat boxing. Recipes below.I Don't Give a Fig(By Elissa Dunn @HellQueenCocktails on Instagram) 2 oz Fig Infused Gin1/2 oz Cointreau1/2 oz Orgeat1 oz Lemon Juice1 dash Absinthe1 figAdd all ingredients to a shaker with ice and shake 12-15 seconds. Double strain into a chilled coupe glass and garnish with a fig.Stone Fence (Bence)2 oz of your favorite spirit (I used Laird's Applejack) 4 oz Sparkling Cider (regular cider is more traditional)2-6 dashes of your favorite bitters (optional)Fill a highball glass with ice, add spirit and bitters. Top with cider.

You know what's fun? The Giants? No. Cocktails! Today Matthew is enjoying a French Pearl while Ben is having a blast with his Clearly, It's Fall. On the baseball side of things our "entertainers" discuss the Tom Verducci article about the boring state of the Giants, if there's anyone left to be held accountable in leadership if Zaidi and Kapler are safe, and the state of the team culture what hope there is for corrections. But in a fun way! Oh boy.

It's Happy Hour! In this episode Ben presents a clarified milk punch cocktail called Clearly It's Fall. It's long and complicated but very much worth the effort. Meanwhile Matthew is clinging to summer with a minty French Pearl that brings hint of absinthe. They also agree on their favorite part of Fall (even though they can't agree when it starts) and tell you how to mix up your favorite cocktail recipes with a simple hack. Recipes below.Clearly It's FallTwo Cinnamon SticksTwo Slices Fresh Ginger2-4 Cloves4 oz Over proof Rum4 oz Cognac2 oz lemon juice4 oz simple syrup1 cup whole milkCombine rum, cognac with cinnamon stick, ginger and cloves in sealed container and let steep over night. Remove ginger, cinnamon sticks and cloves from spirit mixture.Bring milk to roughly room temperature. (Microwave 30-60 seconds on high.) Slowly add spirits to milk (do not pour milk into spirits!) in short pours over a minute or two.Let the mixture sit for at least 30 minutes or up to over night in the refrigerator.Using a large strainer and cheese cloth, strain the mixture into another container. Work in batches if the strainer is not large enough. Let the liquid strain completely.Refrigerate strained liquid until chilled.Serve in a rocks glass over a large chunk of ice.French Pearl2 oz Gin3/4 oz Lime Juice3/4 oz Simple SyrupAbsinthe Rinse6-8 Mint LeavesMint leaf for garnishPrepare a chilled coupe glass by rinsing it with absinthe or use an atomizer to spray the inside of the glass. Add all other ingredients to a cocktail shaker with ice and shake 10-12 seconds. Double strain into a coupe glass and garnish with a mint leaf.

Did you enjoy the meaningful games in Denver? They were a lot better with cocktails. Ben is coping by drinking his Horseman's Head. Meanwhile Matthew is crying into his Limon Love Affair (with Bourbon).On the baseball side of things our "believers" discuss the Giants dwindling playoff chances, the huge votes of confidence Zaidi and Kapler received from ownership, and just how fans should feel about this season and prospect of another under the current regime.

It's Happy Hour! In this episode Matthew gets involved in a Limon Love Affair (with Bourbon), a lemon forward cocktail fortified with homemade Super Juice. (We promise, it's not weird.) Meanwhile Ben continues with his fall cocktail series with a "spicy" cocktail he's calling the Horseman's Head. Also, how to make your own Super Juice and why it's OK to be cheap. Recipes below.Limon Love Affair (with Bourbon)1 1/2 oz Bourbon1/2 oz Lemon Juice3/4 oz Limoncello5-6 Mint Leaves1 Tbs Apricot Preserves (Lemon Curd?)2 dashes Black Lemon Bitters2 dashes Orleans BittersAdd all ingredients to a shaker. Add ice and shake vigorously for 10-15 seconds. Double strain into a chilled coupe glass and garnish with a mint sprig and or a lemon wheel.Horseman's HeadInspired by Morgan Eckroth's video: https://www.youtube.com/watch?v=7QgMY5Jc1001 oz Mr. Black Coffee Liqueur1 oz Vodka2 oz Heavy Cream / Whipping Cream3/4 oz Pumpkin Spice Syrup (See recipe belowCombine Mr. Black’s, vodka and pumpkin spice syrup in a mixing glass. Stir to combine. Pour over a very large single ice cube in a rocks glass. Stir gently to slightly chill. In a separate mixing glass slightly whip cream with a milk frother. (You can also shake in a mason jar.) Once cream has thickened to a thick but pourable consistancy, gently pour into the glass directly over the top of the ice.Pumpkin Spice Syrup1 part pumpkin juice1 part demerara sugar2 cinnamon sticks2-4 slices of fresh gingerWhole nutmegHeat pumpkin juice over low heat. Add demerara sugar and stir until dissolved. Bring to a slight simmer and add cinnamon sticks and ginger slices. Remove from heat and let ginger and cinnamon steep for 5 minutes. Remove ginger. Steep for another 5 minutes. Grate whole nutmeg over syrup to taste. Stir to combine and store in a well sealed container with cinnamon sticks. (Or remove them, I don’t care. I’m sure someone on the internet has a strong opinion about this, maybe you can search for it.)No horsemen were harmed in the making of this episode.

Does this regime deserve more time? Sounds like drinking talk! Matthew sides with the establishment while drinking his Strawberry Southside. Meanwhile Ben is sharpening his pitchfork while enjoying his Jack Rose.On the baseball side of things our disputants remind us that the season isn't over yet before asking how much mediocrity is enough? They discuss the lack of landing a major free agent, the state of the young players finally breaking through, and the need for this regime to alter how it handles its roster.

It's Happy Hour! In this episode Ben falls all over himself while presenting the classic Jack Rose. Meanwhile Matthew stubbornly refuses to give up on summer with his Strawberry Southside. They also argue about when is the right time to say goodbye to summer and give tips on what glassware to buy and where to find it. Recipes below.Jack Rose2 oz Applejack3/4 oz Lemon juice3/4 oz GrenadineLemon twist for garnishCombine Applejack, lemon juice, and grenadine in a shaker with ice. Shake until chilled double strain into coupe glass. Add lemon twist as garnish. Ben's Grenadine1/2 cup Pomegranate juice1/2 cup Demerara sugar1/4 tsp Vanilla extract1/4 oz Lemon juiceCombine pomegranate juice and Demerara sugar in a sauce pan and stir over low heat until sugar disolves. Remove from heat. Add vanilla and lemon juice. Stir to combine. Allow syrup to cool to room temperature before using. (I mean, do what you gotta do in the heat of battle, but letting it cool is best.) Good for a month when stored in a refrigerator.Strawberry Southside2 oz Gin1 oz Lime Juice1/2 oz Strawberry Syrup6 mint leaves1 strawberryStrawberry for garnishAdd all ingredients to shaker with ice and shake until well-chilled. Double strain into a chilled couple glass. Garnish with a strawberry and mint leaf. Enjoy.

We’re kidding, of course. The Giants are still in it! It just feels like they aren’t. Ben is managing these conflicting emotions by drinking a (Pineapple) Gin Kir Cocktail. Matthew is barely hanging on with the help of his original Summer Haze.On the baseball side of things our “believers” discuss the disappointing end to a week that started with such promise. They also discuss who is to blame for the abundance of mediocrity, why there is still hope, and how this all bodes for next season.

It's Happy Hour! In this episode Matthew gets lost in a Summer Haze, a riff on a recipe he introduced early this summer. Meanwhile Ben goes for style and substance with his version of Martha Stewart's (?) Pineapple Gin Kir cocktail. They also discuss childhood trauma and how to make a cocktail pretty. It's all happening on Happy Hour! Recipes below.Summer Haze2 oz Bourbon1/2 oz Amaro Nonino Quintessentia1/2 oz Strawberry Syrup1 oz Lemon Juice2 Dashes Lavender Bitters1 Egg WhiteAdd all ingredients into a cocktail shaker without ice. Shake vigorously. Add ice and shake again until well-chilled. Double Strain into a chilled coupe glass. Garnish with a strawberry slice and a sprig of mint.Gin Pineapple Kir2 oz Gin3 oz Pineapple Juice1/2 oz Lemon Juice1/4 - 1/2 oz Creme de CasisPour Creme de Casis directly into the bottom of an empty collins or highball glass. In a separate mixing glass combine the gin, pineapple juice and lemon juice. Stir to combine. Fill cocktail glass with ice to the top. Slowly pour gin mixture into glass. Add straw. Stir cocktail before consuming.

A clubhouse leader has emerged! Can he inspire the Giants to the playoffs? Matthew clings to hope being buoyed by his Ginger Rosemary Whisky Sour. Ben is all in after drinking seven of his Ben's Whiskey Sours.On the baseball side of things our believers discuss Thairo's team meeting, the recent slump of Camilo Doval, and whether rookies or veterans should be at the center of the playoff push.

It's Happy Hour! In this episode the brothers are both presenting whiskey sours in honor of National Whiskey Sour Day on the 25th of August. Ben is presenting his gussied up sour which he calls ... Ben's Whiskey Sour; very original Ben. Meanwhile, Matthew gets aggressive with his Ginger Rosemary Whiskey Sour. Also, the brothers get narcissistic on their road trips and Matthew advocates for experimenting with herb. Recipes below (including a special recipe from episode 2!).Ben’s Whiskey Sour2 oz High Proof Rye Whiskey1 oz Simple Syrup1 oz Lemon Juice2 dashes Angostura bitters1 small Egg White (1/2 oz)Red Wine for floatCombine all ingredients except wine in a shaker with no ice. Shake for 5 seconds. Open shaker and fill with ice. Shake until chilled. Strain into a rocks glass filled with ice. Top off with red wine float. Add two brandied cherries as garnish.Ginger Rosemary Whiskey Sour2 oz Bourbon3/4 oz Lemon juice3/4 oz Simple Syrup1 egg white2-3 slices fresh ginger1 sprig rosemaryBloody Colon1 1/2 oz White Rum1/2 oz Cointreau1/2 oz Fresh lemon juice1 dash Cherry Bitters1 dash Lemon Bitters3 oz Pineapple Juice2 Luxardo Cherries1/2 Luxardo cherry syrup from jarCombine rum, Cointreau, lemon juice, cherry bitters, lemon bitters and pineapple juice in a rocks glass with ice and stir. Place two Luxardo cherries on a cocktail pick and place pick in glass. Drizzle cherry syrup into glass. Stir as desired.

Kyle Harrison is finally here. Will the Giants woeful offense finally show up too? Ben ponders this while drinking a Cold Brew Old Fashioned. Matthew eagerly nods his head as he downs his Paloma.On the baseball side of things our sabermatricians discuss why a discrepancy between xBA and BA may not be just a matter of luck, Gabe Kapler and his recent antics, and trying to catch lightening in bottle with Wad Meckler. Also, the long awaited and often teased xDEBUT of Kyle Harrison!

It's Happy Hour! In this episode Matthew presents the popular thirst quenching Polama and no grapefruits were harmed in the making. Meanwhile Ben is drinking a Cold Brew Old Fashion, it's dark, moody, and perfect to sip while not reading books. The hosts also discuss their pipe cleaner arms, burning people with butter and the absolute correct order to add ingredients while building a cocktail. Recipes below.Paloma2 oz Tequila (Blanco or Reposado)1/2 oz Lime juiceGrapefruit Soda, chilled, to topGarnish with a lime wheelOptional Garnish: Salted or Tajin rimAdd tequila and lime juice to a highball glass and fill with ice. Top with grapefruit soda, and stir gently to combine. Garnish and serve.Cold Brew Old Fashioned2 oz Bourbon3/4 oz Cold Brew1/4 oz Simple Syrup2-4 dashes of Chocolate BittersOrange Peel for garnishAdd bourbon, cold brew, simple syrup and bitters to mixing glass. Stir with bar spoon. Add large chunk of ice to a rocks glass, pour bourbon mix over ice. Stir 15-20 times. Express orange peel over glass if desired. Toss orange peel in glass. Enjoy.

Wheels falling off? Clubhouse dissent? Pish-posh. Matthew is scoffing at such ideas while guzzling his Sweet Tea. Ben is waving away such negative talk while drinking a double serving of his second batch of Gin Punch. Everything is fine. This is fine.On the baseball side of things our realists discuss the return of Bruce Bochy, the absolutely woeful offense and the really good (we swear) pitching, before finally discussing the possibility of a clubhouse division based on Alex Wood's "they and them" comments.Recipes for the cocktails can be found in the show notes of the previous episode.

It's Happy Hour! In this episode Ben is making cocktails for the future with his refrigerator friendly Gin Punch. Meanwhile Matthew is riffing on a YouTube recipe called the Sweet Tea. They also discuss batch cocktails and give advice on dry weddings (avoid them). Recipes Below.Gin Punch1 1/2 cups of Gin1/2 cup of Maraschino liqueur1/8 cup of Demerara sugar1/4 cup of Lemon Shrub1 cup of WaterMake the lemon shrub two days ahead of time. Combine the gin, shrub, sugar and maraschino liqueur in a large pitcher or bowl. Stir well. Refrigerate in a well sealed container. For each cocktail, add four ounces of the prepared cocktail to a glass with ice and top with club soda or seltzer.Ben's Lemon ShrubPeels of four lemons (no pith!)3/4 cup sugar3/4 cup water1 cup white wine vinegarCombine peels and sugar in a small container. Let the sugar extract the oils from the lemons for 1-2 days. Rinse the peels in the 1 cup of water, then strain the water into the sugar to remove the peels. Heat the water and lemon sugar in a saucepan over med-low heat. Add vinegar and stir to combine. Remove from heat. Let cool to room temperature and store in refrigerator.Sweet Tea3/4 oz Bourbon3/4 oz Rye1 oz Amaro Nonino1/2 oz Peach Liqueur3/4 oz Simple Syrup1/2 oz Lemon Juice4 oz Cold Black Tea2 dashes Peach BittersAdd all ingredients to a cocktail shaker with ice. Shake 5-6 seconds (don’t want it to dilute too much) to chill and strain it into a large glass with ice. Garnish with a mint sprig.

It’s all Matthew’s fault. He’s smugly drinking “The” El Diablo like the devil he is. Ben is angrily drinking his Peppermelon trying to stay cool.On the baseball side of things our bickering brothers discuss the trade deadline, argue that this team is better than many fans think, and the ever elusive but surely imminent debut of Kyle Harrison.

It's Happy Hour! In this episode Matthew dances with El Diablo a simple but elegant and flashy tequila refresher. Meanwhile Ben spices things up with the Peppermelon, a pairing between a gin cocktail that features watermelon and black pepper. They also struggle to remember their first time drinking tequila and give advice on when to substitute ingredients in your cocktails. Recipes below.El Diablo1 1/2 oz Tequila Reposado1/2 oz Crème de Cassis3/4 oz Lime Juice3 oz Ginger BeerAdd the tequila, lime juice, and ginger beer to an ice-filled highball glass. Float the crème de cassis on top for presentation. Stir gently before drinking.You can also add all ingredients except the ginger beer to a shaker with ice and shake for 10 seconds before straining into an ice-filled highball glass, then topping with the ginger beer. Either way, it makes a nice cocktail.Peppermelon1 1/2 oz. London dry gin1 oz. watermelon juice1/2 oz. lemon juice, freshly squeezed3/4 ounce black pepper honey syrupCombine Gin, watermelon juice, lemon juice and syrup in a shaker with ice. Shake until chilled. Double strain into a coupe glass. Garnish with a watermelon cube with one side dipped in crushed black pepper corns.

Only 1.5 days until the trade deadline. Still no help. It's rookies or bust this year. Time for cocktails! Matthew is cheering on the kids with a Ranch Water in his hand. Ben is chugging a Fleming Fizz to combat the never ending panic attacks. (DO NOT PUT 1 OZ OF ISLAY SCOTCH IN THAT DRINK! Refer to the notes of the previous episode for the correct measurement.)On the baseball side of things our scatterbrained brothers discuss the impending trade deadline, the Giants lack of activity so far, and what internal moves can be made to soften the blow of a quiet deadline. They also discuss the rookie class and the impact a playoff chase will have on those who stay with the major league team.

It's Happy Hour! In this episode Ben presents the cure to boredom with a mashup of two classics, the Fleming Fizz. Meanwhile Matthew is slaking his hot day thirst with a long tall Ranch Water. They also discuss fond birthday memories such as child extortion and proxy parenting. Also, they describe how just a few bubbles can help you go from sad to glad in no time flat. Recipes below.Fleming Fizz1 1/2 oz Blended Scotch3/4 oz Lemon Juice1/2 oz Honey Syrup1/4 oz Ginger Syrup2 oz Sparkling White Wine1/8 oz Islay Single Malt ScotchLemon twist garnishCombine blended scotch, lemon juice and both syrups in a shaker with ice. Shake until chilled. Double strain into champagne flute. Pour in sparking white wine and top with Islay Single Malt. Server with a lemon twist. Bombs away!Ginger Syrup1 cup sugar3/4 water1 cup (or just one root cluster) sliced ginger. No need to peelDissolve sugar in water in a saucepan over low heat. Once sugar is dissolved, add ginger and increase heat to a simmer. Reduce heat and simmer for 10 minutes. You can continue to steep ginger until the syrup reaches your desired level of flavor.Ranch Water2 oz Blanco Tequila3 oz Fresh Lime Juice1/2 oz Orange Liqueur (optional)Top off with Sparkling Water - preferably Topo ChicoAdd first three ingredients to a high ball glass filled halfway with ice. Stir. Top off with Sparkling Water. Garnish with a lime wheel.

Here come the alcohol fueled angry rants! Ben's rage is powered by his original cocktail the Fruit Roll Up. Matthew's wrath is amplified by his tequila infused Summer Slushy.On the baseball side of things our grouches discuss the absolute mess of the performances of the entire team, what kind of lineup they would put on the field for the last game of the road trip, and last of all, how do we fix this?Cocktail recipes can be found in the show notes of the previous episode.

It's Happy Hour! In this episode Matthew throws his Summer Slushy right in his brother's face. It's sticky, sweet and with just right little kick of spice. Once Ben gets cleaned up he horrifies whiskey purists with his Fruit Roll Up. He's got to get rid of that Limepop somehow, which turns out to be the rowdy boys tip of the day. They also discuss the best flavor of slushy to drink in the parking lot on a hot summer night. Recipes below.Summer Slushy2-3 oz Tequila Blanco1 cup frozen Mango1/2 cup Crushed Ice1 oz Lime Juice1 oz Honey Syrup (1:1 ration Honey to water)Tajin for rimLime and Mango chunk for garnishPrepare a large rocks glass by running lime around rim and rolling it in Tajin. Set aside. Add all ingredients to a blender or food processor. Blend until smooth. Pour into your prepared glass. Add garnish and sprinkle a bit of Tajin on top. Enjoy!Fruit Roll Up2 oz Plantation Pineapple Rum1 oz Mommenpop Makrut Limepop0.5 oz Luxardo Maraschino Liqueur0.25 oz Lagavulin 16 Year OldCombine all ingredients in a mixing glass with a single large chunk of ice stir gently until slightly chilled. Remove ice and pour into a chilled Nick & Nora glass. Sorry, not sorry. You're welcome.

Undefeated in the second half! No better way to celebrate than with homemade cocktails. Matthew is getting hyped while drinking his highbrow "Daisy Buchanan". While Ben is doing dirt angels in the soil with his "Granjero Pelirrojo".On the baseball side of things the our luminaries discuss the All Star game, make predictions for the second half, debate whether it's ever a good idea to trade highly rated prospects and finish by declaring who they would give up for a Shohei Ohtani rental.Cocktail recipes can be found in the show notes of the previous Happy Hour episode.

It's Happy Hour! In this episode Ben harvests a mezcal and lime wine aperitif based cocktail he calls a Granjero Pelirrojo. Meanwhile Matthew gets literary with his Daisy Buchanan, a gin, elder flower and chamomile cocktail perfecting for poolside sipping. They also discuss the perfect fair food, Ben reveals his spirit animal, and Matthew gives a few tips on software that will help you find your next cocktails (after Daisy and h farmer friend, of course). Recipes below.Daisy Buchanan1.5 oz Gin1.5 oz Elderflower Liqueur1/2 oz Chamomile Tea1/3 oz Lemon JuiceLemon Peel Strip for GarnishAdd all ingredients into a cocktail shaker with ice. Shake for 8-10 seconds and double strain into a coupe or Nick and Nora glass. Garnish with lemon peel. Enjoy.Granjero Pelirrojo1.5 oz Mezcal0.5 oz Mommenpop Makrut Limepop0.25 oz Maraschino Liqueur4 oz Ginger BeerAdd mezcal, Limepop and maraschino liqueur to a highball filled with ice. Stir gently. Top with ginger beer.

Let's not kid ourselves; this has been a crazy season. It's time to take a step back and take stock of where we are. With cocktails of course. Matthew is pondering things over his Summer Daze. While Ben is pontificating over his Wild Pink Gin & Tonic.On the baseball side of things the boys discuss the early draft picks of the Giants, the Giants two(!) All Stars, the state of the team at the break, before finishing by giving out grades to every player to make the major league team this year.

It's Happy Hour! In this episode Matthew presents his mesmerizing Summer Daze, a gin and Amaro tipple tempered with lavender. Meanwhile Ben enjoys the fruits of his recent voyage to Iceland with a Wild Pink Gin & Tonic. They also discuss the bittersweet feelings of returning from vacation and present a sweet and sticky way to improve your cocktails. Recipes below.Summer Daze2 oz Gin1/2 oz Amaro Nonino Quintessentia1 oz Strawberry Shrub1 oz Lemon Juice3 Dashes Lavender Bitters1 Egg WhiteAdd all ingredients into a cocktail shaker without ice. Shake vigorously. Add ice and shake again until well-chilled. Double Strain into a chilled coupe glass. Garnish with a strawberry slice and a sprig of mint.Wild Pink Gin & Tonic2 oz Wild Pin Gin by Og Natura4 oz Tonic Water1/2 lime lime wedge for garnishPour gin into a highball glass (or rock glass for a stronger cocktail), squeeze the half lime to express juice into the glass. Fill remainder of glass with tonic water. Garnish with a lime wedge.Pink Gin & Tonic2 oz Gin5 dashes Angostura Bitters4 oz Tonic Water1/2 LimeLime wedge for garnishCombine juice of the half lime, gin, and bitters in a highball filled with ice. Top off with tonic water. Garnish with lime wedge.

How do you celebrate a new iconic rookie? With cocktails of course! Ben is rejoicing with a Monkey Gland. Matthew is lauding the lad with a Frisco Sour.On the baseball side of things our bruised bartenders discuss the state of the starting pitching (opener games versus bullpen games, where is Kyle Harrison, and why the heck do the Giants keep using their starters so weirdly). Also, they anoint Patrick Bailey as the second coming of Buster Posey and discuss how injuries are the only thing we have to fear.

It's Happy Hour! In this episode Matthew is making native San Franciscans pucker with a classic Frisco Sour. Ben is getting into old time elixirs with the forgotten classic, the Monkey Gland. They also debate which spirit they would keep above all others and then advise on how a master of one cocktail is really the master of many. Recipes below.Frisco Sour1 2/3 oz Bourbon1/2 oz Benedictine D.O.M. Liqueur1/2 oz Fresh Lemon Juice1/4 oz Fresh Lime Juice1/4 oz Rich Simple Syrup (2:1 Sugar to water)2 Dashes Angostura Bitters1 Dash Orange Bitters1/2 oz Egg White or Aqua FabaShake all ingredients with ice. Strain back into the shaker and dry shake again (without ice) and double strain into an ice-filled rocks glass.Monkey Gland2 oz Gin1 oz Fresh Squeezed Orange Juice1 - 10 drops of absinthe1- 1 1/2 tsp grenadine (Semi-homemade!)Combine all ingredients in a shaker with ice. Shake until chilled. Double strain into a Nick & Nora.

Matthew goes solo on this one! Or did he? This episode delves into how the Padres keep Padre-ing and answers questions from listeners that dig deep - or not. You be the judge. On the cocktail side, Matthew is drinking a Toasted Ginger Godfather while Ben's Sidecar is back. The good news is that Ben is back from Iceland next week - or is he? Listen and find out!

It's Happy Hour! In this episode Ben pulls up with a classic Sidecar. Meanwhile Matthew saunters in with his Toasted Ginger Godfather. They also forget their swim suits while diving into when to buy large bottles vs small small bottles. Recipes below.Sidecar2 oz. Cognac1 oz. Orange Liqueur (Cointreau)1 oz. Lemon JuiceLemon peel for garnishSugar for rimSugar the rim of a chilled coupe glass. (Put sugar on a small plate. Take a lemon wedge with a split perpendicular down the middle. Run split of lemon around rim of a chilled coupe glass. Put glass rim into sugar to coat rim. Set aside glass for sugar to set.)Combine Cognac, Cointreau and lemon juice in a shaker with ice. Shake until chilled. Double strain into prepared glass. Garnish with lemon peel. Lick rim aggressively and enjoy.Toasted Ginger Godfather1 oz Rye Whiskey (100 proof)1 oz Bourbon1/3 oz Ginger Liqueur1/3 oz Amaretto2 dashes Angostura BittersAdd all ingredients to a mixing glass. Add ice and stir until well-chilled (30 seconds). Strain into a rocks glass with a large ice cube (if available) and garnish with candied ginger.

Ben is in Iceland and sounds like he's in space but that doesn't stop the boys from celebrating a perfect week of Giants baseball. Matthew is drinking his Paper Plane while Ben pretends to drink his Bloody Mary. The guys talk about sweeping the Dodgers, how Luis Matos has done and how the youth infusion might play out into next year. They also talk about the injuries and isn't time to bring up Kyle Harrison?

Ben's in Iceland and Matthew can't do anything when Ben is gone so this episode is a couple days late. Sorry! But it's Happy Hour now and in this episode Matthew is flying in on a modern classic, the perfect Paper Plane. Ben is nursing his hangover and battered ego with a Bloody Mary. They also discuss the merits of everyone's favorite vegetable, celery! Also, tips on how to keep your bar space clean while crafting your drinks. Recipes below.Paper Plane3/4 oz Bourbon3/4 oz Aperol3/4 oz Amaro Nonino3/4 oz Fresh Lemon JuiceCombine all ingredients into a cocktail shaker. Add ice and shake for 10-12 seconds. Double strain into a chilled coupe glass. Enjoy.Bloody Mary4 oz. Tomato Juice2 oz. Vodka2 dashes of Worcestershire Sauce2 dashes of Hot Sauce1/2 tsp horseradish sauce1/4 tsp Celery Salt (Plus extra for rim)Fresh ground black pepper to taste1 lemon wedge1 lime wedgeCelery stalk with leaves3 Cherry tomatoesSalt rim of a large glass with celery salt (Put celery salt on a small plate. Take a lemon wedge with a slit cut perpendicular across the middle. Run split of lemon around rim of a pint or other large glass. Put glass rim into sugar to coat rim. Set aside glass for sugar to set.)Build the cocktail in a shaker. Add tomato juice, vodka, Worcestershire sauce, hot sauce, horse radish, and celery salt to glass. Grind fresh black pepper over glass to taste. Finally squeeze the lemon wedge over the glass and toss wedge in glass. Add ice to shaker and shake gently to incorporate ingredients.Fill prepared glass with ice, add celery stalk (trim to size if necessary), strain in cocktail. Garnish with lime wedge on the rim and 3 cherry tomatoes on a cocktail pick.

Luis Matos is absolutely raking in Sacramento. Surely his debut must be imminent? Probably not, but we can dream. And drink cocktails. Ben is dreaming of the future while trying to stomach his Bad Breakfast. Matthew is eagerly awaiting his Matos jersey while enjoying The Elder Flores.On the baseball side of things [the brothers] discuss the most 2023 week so far, the Joey Bart saga, and who the Giants have to trade to make room for Luis Matos. It's absolutely funsy-ating.Cocktail recipes can be found in the previous episode's show notes.

It's Happy Hour! This week Ben is not too proud to present the perfect way to start a Monday: with a Bad Breakfast. Thankfully Matthew is content with his complex hot gin based bouquet of flavors, The Elder Flores. The brothers also discuss their distant smokey past and give advice on the best first five bottles to put in your bar. Recipes below.Bad Breakfast1 1/2 oz Gin1/2 oz Apricot Brandy3/4 oz Lemon Juice1 bar spoon Apricot PreservesCombine all ingredients in a shaker with ice. Shake 10-12 seconds. Double strain into a coupe glass. Garnish with a fresh apricot slice.The Elder Flores2 oz Gin5-6 mint leaves3/4 oz Elderflower Liqueur1/4 oz Simple Syrup1 oz Lime Juice2 dashes Angostura BittersMint leaf for garnishAdd mint leaves, Elderflower liqueur and Simple Syrup into a cocktail shaker and gently muddle. Add remaining ingredients with ice and shake until well-chilled. Double-strain into a chilled couple glass and garnish with a mint leaf.

This episode is for Roger Craig, one of the greats. We'll remember you fondly. Matthew is toasting the old skipper with an original, an Holy Schmitt. Ben is raising a glass of his original, an Orange Zephyr.On the present day baseball side of things, the boys discuss whether seven(!?) rookies is enough, can they adjust to the league figuring them out, and how many of them should be sent back down when the roster crunch begins. Also, when will we see Kyle Harrison for crying out loud! (I know, no crying in baseball.)Cocktail recipes can be found in the previous episode's show notes.

It's Happy Hour! In the episode Matthew gets bitter and a little bit apocryphal with his original cocktail (Un)Holy Schmitt. Meanwhile Ben breezes in with his Orange Zephyr, a cocktail built from the hidden fruits of his bar to celebrate the unofficial start of summer. They also discuss the flexible power of bitters and forget what day it is. Recipes below.(Un)Holy Schmitt2 oz Bourbon1/2 oz Benedictine1/2 oz Amaro Nonino1/4 oz Demerara Syrup2 dashes Angostura Bitters2 dashes Peychaud’s BittersOrange Twist for garnishBrandied cherryAdd all ingredients to a mixing glass, add ice and stir for 30 seconds. Strain into a chilled Nick and Nora glass. Express orange oils over drink and add garnish to the glass along with a Luxardo cherry. Orange Zephyr2 oz Apricot Brandy3/4 oz Creme de Peche1/4 oz Absinthe1/2 oz Lemon juiceLemon twist for garnishCombine all ingredients in a shaker with ice. Shake for 10-12 or until chilled. Double strain into a Nick & Nora glass. Garnish with a lemon twist.

The optimists were right! This team is kind of good. Matthew is rejoicing with his cocktail, a Psycho Killer. Ben is pouting (optimistically) over his oddly named Red Headed Farmer.On the baseball side of things, our idealists discuss the changing of the guard at shortstop, how Giants are a good baseball team after an infusion of youth, and finish with a review of the ever impending roster crunch.Cocktail recipes can be found in the show notes for the previous episode.