It's just for one episode, calm down. Alex and the boys discuss Alex's new book on the history of the San Francisco Giants: The Franchise including were the 2010s teams better than the 1960s teams? Were the 1993 Giants really as good as Ben says? Did the Giants lose out on Ohtani because of bidets? They also discuss the current Giants recent struggles, chicken tenders and dog collars.

You can pre-order Alex's book, The Franchise: San Francisco Giants: A Curated History, here: https://a.co/d/jlKDJA3

Our cocktail podcast, The Perfect Sip, is on hiatus but new episodes are in production. (Yeah, it's taking a long time ... life, you know?) If you haven't listened yet, you can catch up here: https://the-perfect-sip.captivate.fm/listen

Speaking of cocktails, today Matthew is drinking Mario Kartish while Ben is drinking a Long Slow Descent Into Mediocrity and Alex is drinking an Old Cenote. Recipes below.

• 2 oz bourbon
• ¼ oz banana liqueur
• 2 dashes Angostura bitters
• Smoke (for finishing)
• Combine bourbon, banana liqueur, and bitters in a mixing glass with ice. Stir for 30 seconds until well-chilled. Strain into a rocks glass with fresh ice. Smoke the cocktail with your cocktail smoking method of choice.

• 1 oz Rye Whiskey
• 1 oz Cognac (Armagnac in original recipe)
• 1/2 oz Giffard Banana du Bresil Liqueur
• .25 oz Rich Demerara Syrup
• 2 Dashes Angostura Bitters
• Absinthe for rinse
• Lemon Peel for garnish
• Prepare 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.

• 1 oz London Dry Gin
• 1 oz Dry Vermouth
• 1 oz Campari
• Orange twist for garnish
• Prepare a rocks glass by wetting the rim with a cut lemon wedge. Dip the rim into a plate covered with a layer of granulated sugar. Put the glass to side to set while you prepare the rest of the cocktail. Combine the gin, vermouth and Campari in a mixing glass with ice. Stir to desired dilution. Carefully add a single large chunk of ice to the prepared glass and strain the cocktail into the glass. Express the orange twist over the glass and savor the sweet beginning but know the bitterness is coming.

#doitforginny

That didn't happen. We're kicking off the second half of the season! Our hosts celebrate the good times, laugh at their ridiculous predictions and try to be optimistic about the future. Key word: try.

Join us next week when we'll be talking to NBC Sports Giants

Our cocktail podcast, The Perfect Sip, is on hiatus but new episodes are in production. (Yeah, it's taking a long time ... life, you know?) If you haven't listened yet, you can catch up here: https://the-perfect-sip.captivate.fm/listen

Speaking of cocktails, today Ben is drinking a Suffering Bastard while Matthew is drinking a Blueberry Daiquiri. Recipes below.

• 1 oz Spiced Bourbon
• 1 oz Plymouth Gin
• 1/4 oz Lime Juice (or squeeze of half a lime)
• 2-4 oz Grapefruit Soda (usually Ginger Beer but suffering comes in all forms)
• 2-4 dashes Angostura bitters
• Add bourbon, gin and lime juice to a highball glass and stir to combine. Fill glass with ice top with ginger beer and then add the bitters. (You can also stir those in with the other ingredients if you prefer.)

• 2 oz White Rum
• 1 oz blueberry syrup
• 3/4 oz lime juice
• Add all ingredients to a shaker with ice. Shake for 10-12 seconds. Double strain into a chilled cocktail glass. Garnish with a blueberry or lime wheel.

• 1 container of fresh blueberries
• 1 cup of sugar

1. Place blueberries in a container with a lid
2. Add 1 cup of sugar
3. Gently crush the blueberries to release their juices
4. Seal the container and let sit for 3-4 days

• Notes: Breaking the blueberries speeds up the process. After 3-4 days, you'll have a delicious homemade blueberry syrup!

#doitforginny

Why can't we beat the worst teams? Our Sunday boaters are dodging fish sword beak mouth things while they break down the first two lousy games of the Marlins series. They also have a good cathartic rant about Justin Verlander and cover the hopefully temporary demotion of Tyler Fitzgerald.

Our new cocktail podcast, The Perfect Sip, is on hiatus but new episodes are in production. (Yeah, it's taking a long time ... life, you know?) If you haven't listened yet, you can catch up here: https://the-perfect-sip.captivate.fm/listen

Speaking of cocktails, today Matthew is drinking an Improved Tequila Cocktail while Ben is drinking a Spiced Bourbon Ginger Highball. Recipes below.

• 2 oz Reposado Tequila
• 1 bar spoon Maraschino Liqueur
• 1 bar spoon Agave Syrup
• 2 dashes Chocolate Aztec Bitters
• 1 Dash Angostura Bitters
• Lemon Twist for garnish
• Add all ingredients to a mixing glass with ice. Stir for 30 seconds until diluted and chilled. Strain into a rocks glass with fresh ice, preferably a large block of ice. Express oil from lemon peel over drink and drop into glass.

• 1 1/2 - 2 oz Spice Bourbon (Bourbon steeped with spices of your choice for 8-24 hour)
• 3-5 oz Ginger Beer
• Add spiced bourbon to a highball glass and fill with ice. Top with chilled Ginger Beer.

#doitforginny