Episode 90

Introducing Happy Hour

It's the inaugural episode of Giant Cocktails: Happy Hour! Matthew and Ben take a break from baseball to dive deeper into their cocktails. In this episode Ben discusses his Sisyphean journey in creating a custom Tiki cocktail while Matthew dives into the Chilean and Peruvian Pisco rivalry. Recipes below!

Ben's Typical Rum Drink

  • 1 oz. Smith & Cross Traditional Jamaica Rum
  • 1 oz. Plantation Stiggins' Fancy Pineapple
  • 1 oz. Orgeat
  • 3/4 oz. Lime Juice
  • 2 Dashes Angostura bitters (optional)
  • 1/4 oz. Falernum (optional)

Combine rums, Orgeat and lime juice in shaker with ice and shake until chilled. Strain into rocks glass over crushed ice. Top with bitters and Falernum. Garnish with pineapple wedge and brandied cherries

Pisco Punch

  • 2 oz Pisco
  • 3/4 oz Lime (or Lemon) Juice
  • 3/4 oz Pineapple Gum Syrup

Add all ingredients to a cocktail shaker with ice, and shake well on for 8 to 12 seconds. Strain over fresh ice and garnish with a pineapple wedge.



This podcast uses the following third-party services for analysis:

Chartable - https://chartable.com/privacy
Next Episode All Episodes Previous Episode

About the Podcast

Show artwork for Giant Cocktails: A San Francisco Giants Baseball Podcast
Giant Cocktails: A San Francisco Giants Baseball Podcast
A fan podcast full of funny rants

Listen for free

About your hosts

Profile picture for Matthew Henry

Matthew Henry

Matthew is a Bay Area native and lifelong Giants fan. He once threw a runner out at first from center field and that's the highlight of his baseball career. Matthew is a dad, runner, A+ Boyfriend, and dreams of Oracle Park Garlic Fries at least once a week.
Profile picture for Benjamin Henry

Benjamin Henry

Ben is a lifelong Giants fan and a lifelong cocktail fan. His greatest skill as a baseball player was getting hit by pitches. He was also the only kid willing to play catcher. He loves to talk about things he barely understands. Or anything really.