Giant Cocktails: A San Francisco Giants Baseball Podcast

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.

It's Happy Hour! In this episode Ben finally returns to rum and his ancestral farmer roots with a delightfully delicate Red Headed Farmer. Matthew goes crazy with an all spirit cacoa and banana infused Psyco Killer. They also different ways to relax without a cocktail and just what to do with bottle of liqueur that just won't leave. Recipes below.Red Headed Farmer1 1/2 oz Rhum Agricole1 oz Ginger liqueur3/4 oz lemon juiceCombine all ingredients in a shaker with ice. Shake for 10-12 seconds. Strain into a couple glass. Enjoy.Psycho Killer2 oz Irish Whiskey3/4 oz Cacao Nibs Infused Campari1/2 oz Creme de Cacao1/2 oz Giffard Banane du Bresil2 dashes absintheCombine all ingredients in a mixing glass with a copious amount of ice. Stir until chilled, approximately 30 seconds. Strain into a Nick & Nora glass.

The youth movement is finally here! It has our hosts crying like babies after a home run. Matthew's tears of joy are falling into his Banana PB&J. Ben is bawling around gulps of his Porto Flip.On the baseball side of things our weepers talk promotions of prospects, including Bailey, Matos, and Brown. Also, the Padres, Mets and Cardinals are Padre-ing, the veteran hitters are hitting, and the kids are having an impact. Are playoffs back on the table? Maybe. Maybe not.Recipes for the cocktails can be found in the show notes of the previous episode.

It's Happy Hour! In this episode we're serving our first dessert cocktails. Matthew presents the Banana PB&J. It's sweet, decadent and crust free! Ben is breaking his diet with a Porto Flip. Heavy on the cream, heavy on the port and heavy on the calories. Also, the discuss tips on how to shake your shaker and what Matthew does behind closed doors.Banana PB&J1.5 oz Peanut Butter Whiskey1/4 oz Banana Liqueur1 oz Lemon Juice3/4 oz Orgeat1 Bar Spoon of Strawberry Preserves1 Egg WhiteFreeze Dried Strawberry DustCombine all ingredients but the strawberry dust to a cocktail shaker and dry shake without ice for 10 seconds. Add ice and shake until well-chilled. Double Strain into a coupe glass and dust top with strawberry dust. Enjoy.Porto Flip1 3/4 oz Ruby Port1 oz Cognac or Brandy1 oz Heavy Cream1 whole egg1.5 tsp fine granulated sugar1 bar spoon Yellow ChartreuseGarnish: Ground NutmegCombine port, cognac or brandy, cream and egg in a shaker without ice. Shake vigorously to emulsify egg. Add ice and shake for 10-12 seconds. Strain into cocktail glass. Drizzle Yellow Chartreuse over top. Grate whole nutmeg over top of cocktail with a spice grater.

Can Casey Schmitt pitch? Asking for some friends. It's been a unkind first quarter of the season. Ben is taking solace in his "diet" cocktail he's called the Fuzzy Mint. (Fuzzy?) Matthew is staring into a Banana Old Fashioned, looking for any sign of optimism.On the baseball side of things the boys discuss the state of the team after a quarter of the season, the wisdom of the 7 man "rotation", the rise of Casey Schmitt and whether younger players can make this team watchable.Cocktail recipes can be found in the show notes of the previous episode.

It's Happy Hour! In this episode a hangry Ben keeps it light with a refreshing Fuzzy Mint that is perfect for a liquid diet. Matthew presents a rich and robust Banana Old Fashioned perfect for cheat day. In honor of Mothers Day, they discuss the most memorable advice they received from their mother. Spoiler alert: memorable does not mean good. Recipes below.Fuzzy Mint2 oz gin1/4 oz simple syrup2-4 oz club soda4-5 Cucumber coins5-8 mint leaveslime wedgeExtra cucumber coins and mint leavesSpring of mintMuddle the cucumber coins in a mixing glass with simple syrup. Add the mint leaves and lightly muddle. Add gin. Squeeze lime wedge into glass. Stir and double strain into a high ball glass with ice. Add extra cucumber coins and mint leaves. Top with club soda. Garnish with mint sprig.Banana Old Fashioned2 oz Bourbon1/4 oz Giffard’s Banane du Bresil Liqueur1/4 oz Demerara Syrup (Optional)2 dashes Black Walnut BittersOrange Peel for garnishAdd all ingredients to a mixing glass. Add ice and stir until well-chilled. Strain into a rocks glass with a large ice cube. Express orange oils over the drink and drop into glass.

Thairo Estrada, Michael Conforto, Cal Stevenson. What do they have in common? They're all Giants and that's about it. Matthew is celebrating the diversity while drinking a Bronarmy Navy. Ben is appreciating the balance while drinking a Charlotte's Web.On the baseball side of things they discuss the great starts of Estrada & Wade, the horrific starts of Conforto & Haniger, and then lift the rocks and point at all the ugly things no one else wants to talk about.Cocktail recipes can be found in the previous episode's show notes.

It's Happy Hour! The brothers are recreating (and improving?) restaurant cocktails. Matthew chokes on a Cynar and Orgeat cocktail called Bronarmy Navy. While Ben get’s tangled in the smoke of a Charlotte's Web. Come along as they shamelessly steal from their betters. Cocktail recipes below.BronArmy Navy2 oz Bourbon1 oz Lemon Juice3/4 oz Cynar3/4 oz OrgeatPinch of SaltAdd all ingredients to a cocktail shaker with ice and shake for 10 seconds. Double strain into a chilled coupe glass.Charlotte's Web1 1/2 oz Mezcal1/2 oz Falernum3/4 oz Grapefruit Juice1/2 oz Lime Juice1 Egg WhiteCombine all ingredients into a cocktail shaker and dry shake (without ice) for 10 seconds. Add ice and shake until well-chilled. Double strain into a coupe glass.

And yes, Ben is wrong. Matthew is celebrating his victory by drinking his Matcha Made in Heaven. Ben is brooding into his Long French Kiss. On the baseball side of things, the brothers have a big debate about Rule 5 Draftee Blake Sabol, ponder just when we'll know how good the 2023 Giants are, and make casual jokes about baseball at 7200 feet elevation.Cocktail recipes can be found in the show notes of the previous episode.

It's Happy Hour. Matthew is blesses us with the Matcha Made in Heaven, a divine blend of matcha and gin. Ben gets passionate with a Long French Kiss, a refreshing spin on the French Connection. They also discuss prom night for some reason. Ben solves all your problems, simply by adding water. You're welcome. Cocktail recipes below.Matcha Made in Heaven2 oz Gin1 oz Lime Juice3/4 oz Agave Syrup10 mint leaves1/2 tsp Matcha Powder2 oz Club SodaFirst muddle mint leaves with agave syrup. Add remaining ingredients but the club soda into a cocktail shaker with ice and shake for 15-20 seconds until shaker is frosted. Double strain into a rocks glass with ice. Top with club soda and garnish with a mint sprig.Long French Kiss1 1/2 oz Cognac / Brandy1 oz Amaretto2 oz Club Soda2 dashes Aromatic BittersAdd cognac, amaretto and club soda and bitters to a high ball with ice. Stir.

We've got a winning streak! Bring in the overly optimistic sloshcastlers. Ben is singing the Giants praises while drinking Just a Peach. Matthew scoffs at the naysayers with a Scofflaw.On the baseball side of things our mic-soakers ask if Saturday and Sunday were signs of things to come, the improving bullpen, and the rehab stints of Mitch Haniger and Austin Slater.Cocktail recipes can be found in the show notes of the previous episode.

It's Happy Hour! In this episode Ben presents a bourbon and creme de peche cocktail while trying to convince us that sometimes a peach is Just A Peach. Matthew takes direct aim at the U.S. constitution with the classic Scofflaw. Also, Ben and ChatGPT coin news words for a growing class of sinfluencer.Just A Peach1 1/2 oz Bourbon1/2 Creme de Peche3/4 oz Lemon Juice1/2 oz Simple SyrupCombine all ingredients in a shaker. Shake 10-12 seconds. Dirty dump into a rocks glass. Garnish with brandied cherries.Scofflaw1 1/2 oz Rye1 oz Dry Vermouth1/2 oz Lemon Juice1/2 oz Grenadine1 dash Orange BittersCombine all ingredients to a cocktail shaker with ice. Shake until well-chilled (12 seconds). Double strain into a chilled coupe glass. Enjoy.

Can anyone hit the lefties?! Never fear, the boys are practicing their swings but it's thirsty work. Matthew is slaking his thirst with a Blake Sabol inspired Fernet Sour. Ben is chugging a Vesper Martini while icing his shoulders.On the baseball side of things our season citizens discuss the ineptitude against left handed pitching, the faltering bullpen, and ponder just how bad is the defense.For cocktail recipes, please see the show notes for the previous episode.

It's Happy Hour! In this episode, Matthew crafts a Fernet Sour, which definitely doesn't have V8 or mouthwash. Ben stirs up a Vesper with the versatile Lillet blanc making its debut on the show. Also: super power legal advice, and how to make friends with bartenders.Fernet Sour1 oz Fernet-Branca1 oz Green Chartreuse1 oz lime juice1 oz Simple SyrupAdd all ingredients into a cocktail shaker with ice and shake until well-chilled. Double strain into a chilled coupe glass and garnish with a lime wheel.Vesper1 1/2 oz Gin3/4 oz Vodka1/2 oz Lillet blanclemon twist for garnishCombine ingredients in mixing glass with ice. Stir. Strain into coupe or Nick & Nora glass. Express twist over glass then hang twist on rim

We hear you dig the long ball. Well so do we! It's the strikeouts that are hard to swallow. Ben is forcing them down with an Orange & Black cocktail. Matthew is chasing them with a Scorpion Kick.On the baseball side of things the brothers discuss the all or nothing approach of the offense, the catcher carousel and when it will stop on Patrick Baily, and wrap things up with their second impressions of the season so far.For cocktail recipes see the description from the previous episode.

It’s Happy Hour! Ben brews up a coffee and rye Old Fashioned he's calling an Orange & Black in honor of the Giants home opener. Matthew boots up a Scorpion Kick in a callback to our 100th episode. Things get a little icy before they chill with their cocktails. Recipes below.Orange & Black1 oz Rye Whiskey3/4 oz Mr. Black Coffee Liqueur1/4 oz Orange Liqueur2 Dashes orange bittersGarnish with orange twistAdd all the ingredients together in rocks glass. Add a large ice cube. Stir. Express orange twist over glass and drop twist in glass. Enjoy. You’re welcome.Scorpion Kick2 oz Light Rum1/2 oz Crème de Cacao1 oz Lime Juice1/4 oz Simple Syrup10 Mint LeavesCombine all ingredients into a cocktail shaker with ice. Shake 10-12 seconds. Double strain into a chilled coupe glass. Garnish with a mint sprig.

Well, that could have been worse! The important thing is that baseball has finally arrived! Ben is celebrating with his Orange You Glad It's Not Tiki cocktail. Matthew is drinking his Orange in the Bronx. One the baseball side of things the brothers discuss weird roster shuffles, the Giants offense grim start, and give first impressions of key players: how's Conforto doing? Does Camilo love the clock? Is Black Sabol the second coming of Mike Trout?Drink recipes can be found in the previous episode.Also, Ben promised I'd find Matthew's rant about umpires. I'm still looking for it. Check back here later.[UPDATE] Found it! Episode 9. Wow that was long ago. Matthew's rant is in "Taking Your Toys Away" from May 3rd, 2021. Our ninth episode. Please excuse the bad audio. The rant starts at 49:51.

It’s Happy Hour! More importantly, it’s Opening Day! Matthew is paying homage to the Giants and giving a nod to the home team with his modified classic “Orange in the Bronx”. Meanwhile Ben is also celebrating the Giants and giving a nod to his Tiki roots with his “Orange You Glad It’s Not Tiki”. Mix them both up while you sit back and watch (or listen!) to the Giants take on Arson and the Yankees. Recipes below.Orange in the Bronx1 1/2 oz Gin3/4 oz Sweet Vermouth3/4 oz Orange Liqueur (Grand Marnier)3/4 oz Orange Juice1 dash Orange BittersAdd all ingredients to a cocktail shaker with ice. Shake for 10-12 seconds. Fine strain into a chilled coupe glass. Garnish with an orange peel.Orange You Glad It's Not Tiki2 oz gin1/2 oz orange curaçao3/4 oz lemon juice1/2 oz simple syrup2 dashes orange bitters2-3 oz California Sparkling White WineDried orange wheelCombine gin, curaçao, lemon juice, simple syrup and bitters into a shaker with ice and shake for 10-12 seconds. Double strain into a champagne flute. Top with the sparkling wine and float a dried orange wheel for garnish.

Tuck in folks, this is a long one! The boys are breaking down the roster today and it's thirsty work. Matthew is slaking his thirst with a Switchblade cocktail. Ben is quaffing his final Tiki cocktail, the Scorpion.On the baseball side of the things the brothers break down the likely roster position by position. Who won the catcher battle? How many more squeezes do Haniger and Conforto have left in them? How good is the Giants pitching staff?To learn more about the cocktails in today's episode, refer to the previous episode: 100 Scorpions with Switchblades

It's Happy Hour! In the 100th episode of Giant Cocktails Ben puts his Tiki journey to rest with the sweet sting of a Scorpion while Matthew brandishes a hot, tart, and tangy Switchblade. Join the brothers and their imaginary friends Sophia & Dave for this syrupy sweet episode. Recipes Below.Scorpion1 oz fresh lime juice2 oz fresh orange juice3/4 oz Demerara syrup1 oz Orgeat1 oz brandy or cognac2 oz gin2 oz rumCombine all of the ingredients with ice into a cocktail shaker and shake briefly (6-8 seconds). Dump contents into a pint glass or other large vessel. Add 2-4 orange and lime wheels as garnish.Switchblade2 oz Blanco Tequila1/2 oz White Creme de Cacao3/4 oz Lime Juice1/4 oz Simple SyrupGarnish: Ground Cayenne PepperAdd all ingredients to a cocktail shaker. Add ice and shake for 8-10 seconds. Double-strain into a chilled coupe glass. Garnish by sprinkling a pinch of cayenne pepper over the drink. Enjoy.

Opening day is less than two weeks away! That means it's time to start making ridiculous alcohol fueled predictions that won't survive the first road trip. Ben overthinks everything while drinking a Blood Moon Daiquiri. Matthew guesses wildly while drinking his Irish Maid. Who will have a better season, Conforto or Haniger? Will Blake Sabol win the MVP or just ROY? Most importantly, how many games will the Giants win?Cocktail recipes can be found in the previous episode "The 4% Irish Lunar Fiesta".

It's Happy Hour! Matthew crafts a jig-worthy Irish Maid for St. Patrick's Day, while Ben conjures a bewitching Blood Moon Daiquiri that'll have you howling. Will they find the pot of gold at the end of the cocktail rainbow, or just get lost in lunar madness? Recipes below.Irish Maid2 slices cucumber, cut into quarter-inch slices2 ounces Irish whiskey1/2 ounce St-Germain elderflower liqueur3/4 ounce lemon juice, freshly squeezed3/4 ounce simple syrupGarnish: cucumber sliceMuddle the cucumber slices in a shaker. Add the Irish whiskey, St-Germain, lemon juice and simple syrup into a shaker with ice and shake until well-chilled. Fine-strain into a chilled rocks glass over fresh ice. Garnish with a cucumber slice.Blood Mood Daiquiri1 1/2 ounces blended light Rum (Probitas)1/2 ounce Pot Distilled overproof rum (Smith + Cross)1 ounce lime juice1/2 ounce blood orange juice1/2 ounce OrgeatCombine all ingredients into a shaker with ice and shake for 10-12 seconds. Double strain into a chilled coupe glass. Garnish with a floating blood orange wheel.

Oblique strain, tight hips, sore back, contusion; you name it, a Giant player's got it. How to treat the pain? Cocktails of course! Ben is nursing a herniated disc while presenting the Fog Cutter cocktail. Matthew ... well, Matthew is fine. Which is why he's going commando while presenting the Commando.On the baseball side of things our meteorologists discuss the injury situation, starting pitching depth, and who's putting doing well on offense.Cocktail recipes can be found in the previous episode "Commandos in the Fog".

It's Happy Hour! In this episode Matthew is going commando while drinking a ... Commando. Good thing this is a podcast! Meanwhile Ben is threatening San Francisco icon Karl with a Fog Cutter. Recipes below.Fog Cutter2 oz light rum1 oz brandy or congac1/2 oz Gin1 1/2 oz fresh lemon juice1 1/2 oz fresh orange juice1/2 oz orgeat syrup1 oz oloroso sherryCombine all of the ingredients except the sherry in a shaker with ice. Shake for 10-12 seconds and pour entire contents into a Fog Cutter glass or other large glass. Float the sherry on top and garnish with a lemon and brandied cherries.Commando1 1/2 oz Bourbon3/4 oz Cointreau3/4 oz Lime Juice1/4 oz Simple Syrup1/4 oz Absinthe RinseRinse the inside of a coupe glass with the absinthe and set aside Add all of the other ingredients to a cocktail shaker with ice. Shake 10-12 seconds. Double strain into the prepared coupe glass.