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 Drink1 oz. Smith & Cross Traditional Jamaica Rum1 oz. Plantation Stiggins' Fancy Pineapple1 oz. Orgeat3/4 oz. Lime Juice2 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 cherriesPisco Punch2 oz Pisco3/4 oz Lime (or Lemon) Juice3/4 oz Pineapple Gum SyrupAdd 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.