Giant Cocktails: A San Francisco Giants Baseball Podcast

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.

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.