Outback gave me a soap drink | How to Drink
ฝัง
- เผยแพร่เมื่อ 30 ก.ค. 2024
- The chains of America takes us to Outback Steakhouse where we enjoyed a bloomin' onion and picked up some drinks to take back to the HTD lab.
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I can't believe they serve this: • I can't believe they s...
I messed with Texas: • I Messed with Texas! (...
I tried desperately to fix the bad drinks from Chili's: • I tried desperately to...
Big Bitters Energy: • Big Bitters Energy | H...
00:00 - We are going down undah
00:23 - You told us to go to Outback so we went!
00:46 - Wallaby Darned Tasting
01:54 - Welcome to Greg's workshop
03:40 - Recreating the Wallaby Darned
05:43 - Tasting Notes
07:48 - Blueberry Lavender Lemonade Tasting
09:48 - Lavenderade
13:50 - Tasting Notes
16:23 - Let's make it into a fizz
17:39 - Tasting Notes
18:24 - Huckleberry Hooch Moonshine Tasting
19:30 - Back to the workshop
22:31 - Appalachian Sour
24:46 - Tasting Notes
28:21 - Where to find more HTD
Wallaby Darned Resurrected:
2 oz. or 60 ml. Vodka
1 oz. or 30 ml. Dekuyper Peachtree Schnapps
.5 oz or 15 ml. Simple Syrup
Pour that in the blender
Crack an ice cube into the blender
Add 5 slices of frozen peach
Pour 2 oz. or 60 ml. to the bottom of your glass
Top off with blender mix
Lavenderade:
.5 oz. or 15 ml. Simple Syrup
.25 oz. or 7 ml. St. Elizabeth Allspice Dram
2 oz. or 60 ml. Gin (Monkey 47)
1 Blackberry
A few pinches of dried lavender
Add ice and shake
Double strain into glass
Lavenderade Fizz:
.5 oz. or 15 ml. Simple Syrup
.25 oz. or 7 ml. St. Elizabeth Allspice Dram
2 oz. or 60 ml. Gin (Monkey 47)
1 Blackberry
A few pinches of dried lavender
Add ice and shake
Double strain into a clean shaker
Add an egg white
Dry shake with strainer spring
Strain into glass
Top with Seltzer
Appalachian Sour:
.5 oz. or 15 ml. Lime Juice
1 oz. or 30 ml. Huckleberry Syrup
.5 oz. or 15 ml. Angostura Bitters
2 oz. or 60 ml. Moonshine (Ol' Smokey)
Toss in a few blackberries
1 Egg white
Dry Shake
Add ice and shake again
Double strain into glass
Garnish with a few blackberries
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Today I tame the Outback and fix their drinks.
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I can't believe they serve this: th-cam.com/video/k_920O41XYs/w-d-xo.html
I messed with Texas: th-cam.com/video/vUw0hwbM6cE/w-d-xo.html
I tried desperately to fix the bad drinks from Chili's: th-cam.com/video/1mDN1XYYm6A/w-d-xo.html
Big Bitters Energy: th-cam.com/video/vAg0FXty5y0/w-d-xo.html
I'd like more episodes like this and fixing premades like Smirnoff's etc... They are so... something...gives me instant heartburn and pain...
Thanks for being my favorite 💘🥰
Random question
How do you clean the tumblers? I'm just curious if you get notes of other drinks. I'm thinking how coffee sticks to stainless steel like glue for flavour.
If you had a wall of motorized taxidermy deer heads over the mantel, what would you drink in a wing backed chair?
Outback Steakhouse is the least Australian thing I have ever seen.
btw, typo in the wallaby darned recipe in the notes. missing "Prosecco"
So my wife bartends at outback and she says that outback originally used their own in house made lavender syrup for the blueberry lavender lemonade and it was great. Corporate decided to switch to monin syrup BUT didn’t update the batch ingredients. So the batch of 8 drinks has 4 ounces of monin lavender in it. Since that change she says that they’ve had to comp almost every single one that they made and the store now has adjusted the batch to just one ounce of the monin lavender syrup to make it not taste like soap!
I believe this. I have the monin lavender syrup and I love it a lot but damn you gotta be sparing with it
that's interesting. the batches at my store use 3oz but we tend to go a little heavier with lemonade
Yeah the batch card was never changed when we switched to monin
I remember having it shortly after it was put out and it was great! Shame the higher ups botched it
@@AvianaKnochelmonin lavender is a floral lavender NOT culinary lavender, which is why you get a floral overpowering soapy note.
The outback in house syrup was culinary lavender (who they bought the ingredient from actually knew what they were doing.)
Always go for culinary lavender.
Making moonshine with plain white sugar was also historically accurate.
In fact, during prohibition, the Feds were able to track down quite a number of the early 'shiners because they were buying bags and bags and bags of white sugar (like bakeries worth) without working in an industry that made sense for that amount of sugar.
Switching to a pure corn mash (bought directly from farmers) was their answer to the authorities watching the sugar sales.
Fun fact, in south Florida, moonshiners would grow their own sugarcane to get around it.
I like how Greg refers to Ranger Greg in the third person: Greg is to Ranger Greg as Clark Kent is to Superman
*gasp* Spoilers!
No I'm fairly certain Ranger Greg is a whole nother person
Have you seen them in the same room at the same time?
Ranger Greg is definitely not regular Greg.
Ranger Greg is now a super hero its canon now
I feel like that long bad drink arc Greg had really opened his third eye and he is now even more capable of making bomb ass drinks than ever
I really like this comment
Can we just acknowledge all of Greg's servers who have to pretend not to notice the crazy guy sneaking drinks into thermoses? 🤣
Hey man, if it means he's ordering more, I wouldn't give a rip.
Most awkward conversation I've ever had in my life was trying to explain to someone in Melbourne, Australia what Outback Steakhouse is. A few years later, I told that story to a girl living in Sydney (still in Australia), who responded with "oh yeah, we have those here".
And there's your fun fact of the day.
Crocodile Dundee knockoff themed excuse to eat beef and fried onions.
We do and the place is fucking shit house, don’t even know how to cook a medium rare steak FAILURE
Yep, there's a handful of locations (8) in NSW and QLD, but none in Victoria (where Melbourne is).
Even here, their menu looks like an American's interpretation of Australia.
@@jamesahibbard Which is basically Crocodile Dundee + Steve Irwin
@@jamesahibbard Is there an australian version of tex mex then?
Stopping in the middle of the video to leave this comment:
There used to be a Greek place by me that did a house lemonade with lavender and star anise. I'd say trading the allspice dram for an anisette or even maybe some absinthe would be really fantastic in the lavender lemonade situation. Although it might not play as nice with the gin botanicals... eh who knows
I think that sounds super good! Personally I've found that gin and absinthe can play real nice together, as long as you're not too heavy-handed, and tbh if I had some lavender in the house I'd be trying that out right now, because it sounds awesome.
Absinthe wash like with a sazerac would be awesome
My job makes a lavender lemonade, but the gin used is Empress 1903, which brings it together really well.
This sounds really promising!!!
This is the happiest I’ve seen Greg in awhile after the direction the channel’s been going was basically trolll Greg and see how much he hates _______
It’s a nice thing to see him happy about the results of his labors again ☺️
Good on you man!
we just want greg to be happy doing happy things
I think these chain restaurant videos are perfect middle ground - he’s trying awful drinks, which the algorithms like, and then improving on them with his mixology skills.
He needs a breather between the torture or he'll break! I like things that are weird, but I still want him to be happy lol
Well that's your opinion I think Greg is and has been doing great for years now
I'm so glad you went to Outback like I requested, but you failed to get the catastrophically foul smoked pecan old fashioned which was the whole reason I wanted you to do Outback! I promise I don't simply wish to see you suffer - its a really intriguing sounding idea and it's downright impressive how far off the rails they took it; I want to see you fix this thing! Thanks for the episode regardless, always a pleasure to watch!
i feel like a smoked old fashioned would be hard to take back to the studio
@@charlestoncooper5265 the flavor infuses into it very thoroughly and horribly
Perhaps you can try it yourself? I’d watch it because that does sound yummy.
I ordered it once and am fairly certain they gave me two fingers of fireball with smoke on top
@@jonathonschwendler4644 pretty sure they did and that's why they want him to try too
I’ve been making lavender Tom Collins as my go to summer drink for years, and everyone loves it. We have a lavender farm nearby, and I get it directly from them. I make a simple syrup, throw a bunch (like a 1/4 to a 1/3 cup) of lavender in right when I take it off the heat, and let is steep for about 45 minutes while the syrup cools, then strain into a bottle. It comes out a fantastic lavender color. Then just sub the lavender syrup in for the simple syrup on your go-to Tom Collins spec. The lavender flavor is strong, but it doesn’t come across as soapy, mor as a tart lemon-like-but-not flavor that really works with the fresh lemon juice and the citrus notes in the gin. And the lavender color does come out in the final drink and looks great.
Btw, not all lavender is culinary lavender, even in a supermarket. Some might be different species intended for soapmaking, perfume, or ornamental purposes, and may not be safe to ingest, especially if they have been sprayed with pesticides. Trader Joes has lavender in the floral section that definitely should *not* be used, last I checked.
When I was in pastry school and we were tasked with making a dessert where we could pick our own flavor; inevitability at least three of my classmates would pick lavender and then proceed to make the most overpowering bar of soap ever. I am forever traumatized by their desserts and pretty much never trust anything that claims to have lavender in it.
I made earl grey and lavender cookies once and they came out pretty good! You have to be very light on the amount of lavender you use and probably shouldn’t have it as your primary flavor.
Agreed; I once attended a candlemaking class and I dumped WAAAY too much lavender in the wax. It smelled so strong that it gave me a BAD headache. I still can't smell lavender without feeling a twinge of pain in my temples.
I do pastries for a living and in my experience lavender only works for me when it's fresh picked. Dried lavender is always strong as heck. Fresh lavender though, used sparingly, can be nice.
EDIT: I've learned through the comments what I've been getting from the garden and neighbours is probably edible, easy to use English lavender, and what your classmates probably used was fragrant but not for food French Lavender. Learn something new every day!
I went to a whiskey bar that has ~1000 different bottles of whiskey, and saw the Ole Smoky Blackberry Moonshine (the booze used in Huckleberry Hooch) sitting there in a mason jar. I asked the head bartender if it was any good because I was intrigued by the unconventional container and flavor, and he said that he'd never had it and it was never opened, so we tried it together. It was not good. So much so, that he refused to charge me for the shot! LOL
If you explore lavender more, do look into the differences between the English, French, and Spanish varieties. They do make a difference, as English is usually best for eating, French is for fragrance products (non-edible), and Spanish is... special (ornamental for the yard). Maybe I missed it, but I didn't hear a mention in the video.
Loving the "experiment" style content. The process behind creating a drink is always my favorite part
You're getting superb at coming up with these concoctions. You realize that if you compile these, and make a "greatest hits" recipe book you'd probably sell the heck out of it, bud. Seriously.
Your show is a delight to watch. Thanks for doing what you do.
For the lavender I like to smoke the glass with lavender. It gives it a more robust earthy sweet taste
Asking because I´d want to try this someday: what do you use to smoke the glass? a gun, a bell or just light up the lavender on a plate and put the glass upside down on top? What kind of drinks do you make with this technique?
@@Cthulu1985 I mean, you pick lol. That's entirely up to you as to how. Each way will give you slightly different amounts so ya gotta play with it.
I like to infuse dried lavender into vodka and then drop a shot or so of that into a pint of lemonade for my lavender lemonade. (No real recipe for the vodka, just a handful of dried lavender into a fifth of vodka, shaken regularly & kept out of sunlight until the vodka has a rich color.)
I wonder if you would get a better/faster/more complete extraction if you used Everclear.
This is a fairly common option to infuse botanicals into vodka. Would work nicely using this instead of using the Gin.
@@erinhowett3630 very possibly! I do use everclear for extractions when I'm not drinking the final result, and are using it for like... making cleaning supplies or room sprays or whatever, not when I'm drinking it!
@@jamesahibbard yeah, I haven't tried using fresh berries in my drinks, mostly because I don't typically have them on hand, but it's definitely something to try next summer.
When you poured out the soap drink... it has almost the exact color of that absolutely delicious mystery fruit smelling gas station bathroom soap. I know its almond/cherry/benzaldehyde but its been an enchantingly delicious smell to me all my life. if this tasted like that id be down.
Oh gosh, that reminds me of this hand sanitizer at middle school. It made your hands dirtier & smelled like bad pudding.
As a Tennessean, I would love to see Greg do a moonshine tasting episode. There are so many different kinds, including the one with the pickle in it.
If Greg did do a moonshine tasting it would be really great if he could get some homemade moonshine to compare to the commercial shine.
one thing I have learned over the years from trying various kinds of Schnapps/Obstbrand is that... yeah, well, if you ferment fruit juice and then distil it till you have a clear, high alcohol liquid left... then there is not a lot of fruit flavour left in there naturally.
There is some though. Sure, the taste is mostly just alcohol since they´re usually over 50% ABV but usually i can tell whether it´s peach, plum, pear, apple or cherry brandy. The essence of the fruit is still there.
I make lavender simple syrup from my garden and highly recommend it for lemon drops and Arnold Palmers. (I also love dried lavender in lemon bar crust- it's just so good with lemon!)
I made a gin fizz with lavender simple once, and it tasted like a dream
Lemon drops and Arnold palmer's aren't supposed to taste like your great aunt's panty drawer.
1- as someone who loves to cook with lavender, I hope you got a food grade! If not you may have actually drank potpourri lol 2- I think a good name for a lavender lemonade is "Lady's Delight" cause I just think of victorian ladies having a picnic outside. Some Mary Poppins vibes!
Between Ranger Greg and Mirror Wizard, the HTD cinematic universe is getting wild.
Love this. Feels like it hits the sweet spot between old-school HTD deliciousness and making Greg suffer.
Unrelated but, if anyone from HTD happens to see this, I’m curious about Greg’s strategies for batching cocktails, especially ones with multiple liquors
I am once again asking for Greg to have an episode for the Touhou-themed Bar Eastern collection of cocktails! He deserves a nice break from tasting nightmares, as much as I enjoy seeing him suffer.
Also, I blame GHOST for me knowing the definition of “copacetic.”
“All’s… just… co-pa-ce-tic…”
I am once again seconding this request
Fitting, since Touhou gets its roots from alcohol
As someone who was a former fan of Touhou and still appreciate it... this is kinda cringe.
For one, I don't think it would fit the vibe of HowToDrink, like, a 40ish year old man with gruff feature drinking something related to a game where 50% are like loli or something?
Besides, what would he drink? There isn't any cocktail recipes, most of the alcohol mentions is sake, beer, said mostly in a funny tone.
HOWEVER, what could be interesting would be a beer tasting where he try very obscure beer from around the world and try the one that ZUN made. At least, the game aspect won't be on the nose.
@@ati132 former fan here too its pretty cringe. Thats not Greg's tone at all. An episode on japanese alcohol could be neat though, i dont think hes done one on sake
I hope you get to Cheesecake Factory soon. Honestly everything I've gotten there has been really good, in a way that sort of shocks the New York cocktail snob who lives inside me.
what car does your inner snob drive? i'm curious
@@Adrian-qr6gk New Yorkers have public transportation
@@cam4636 if they can afford it
@@Adrian-qr6gk Honestly a Cadillac sedan. Though I didn't have a car when I was there irl.
I love this format. They're crazy drinks like his pop culture vids mixed with some, well, fun mixology. Fun cocktails that you wouldn't really see anywhere else that are still sort of grounded.
Plus Greg really seems to be putting in a lot of gusto as of late which is a treat, I wonder if the Greg suffering arc made him realize how much he could really sell his reactions.
That Fizzy Lavolemoladel drink name is comedy gold. Whoever thought that one up is brilliant lol
I love it when Meredith contributes and tests your creations. It is a balanced reaction.
Still patiently waiting to see Greg drink an Italian margarita from Olive Garden.
The recipe is 1 1/4 oz tequila normally jose quevo silver 1/2 oz triple sec 1 oz orange juice which is made from a box mix and 4 oz sour mix which is the bacardi box mix in a gallon of water and 1/2 of amaretto on the side with orange suger rimmer and a orange and a lime wedge garnish
Is it good?
I was feeling pretty sad and hopeless today (darn anxiety - ambiguities about the future), but when I saw this video pop up I instantly felt better. Thanks, Greg, for working hard on this content. You never know whose day it will make better.
Back in the late 80s, my mother had a Ronco food dehydrator. She would dry flowers from the backyard and make homemade potpourri because apparently that was indeed a thing in the late 80s.
We also made some truly terrible beef jerky from the Z grade roast beef our working-class situation could afford.
I know a lot of people don't love it, but I'd bet creme de violette would be amazing in that lavender lemonade. It would bring the blue/purple color too along with that "potpourri" flavor (in a good way, to me). Might have to try that tomorrow.
I can confidently state, as an Australian, that no Australian living in Australia has ever even heard of, let alone tried, any of these drinks. And since when was adding a shot of extra prosecco to something "aussie style"? and "blueberry lavender lemonade"? Furthest thing from Australian flavours you could conceive of.
Thank you for your input; I wondered how an Aussie would think of these strange drinks. Cheers.
@@guitarpick2002 Australian drinks worth trying include Lemon Lime and Bitters (iconic, can be purchased in any/every Australian pub and is exactly what it sounds like: lemonade, lime juice cordial, and a splash of angostura bitters. Not technically alcoholic, so kids can have it too), amaretto spritz (amaretto, lemonade), the fizzy apple (apple vodka, apple juice, lemonade), Japanese slipper (equal parts midori, cointreau, and lemon juice), and the always popular Death Flip. Blanco tequila, yellow chartreuse, jägermeister, simple syrup, and a whole egg, shaken with ice and strained.
I'd love to see Greg recreate some of these true Aussie classics.
If you want a name for the lavender fizz - why not simply call it a Croquet Mallet? Fits the vibe as you mentioned, good name for a drink, and with the firm head rising out of the glass as a cylinder, it even looks the part!
Turned 21 yesterday but I've been watching your channel for over a year so I could learn about what I'd be getting into. Thank you for the always quality content and even some fun history lessons, I hope to see many more of your videos.
Don't be an alcohol snob as he leads many people here to behave. Just like what you like. He has good advice, but it should be taken with a grain of salt
Aussie weighing in on this- i'm actually kind of interested to make my own version of the blueberry lavender lemonade once summer rolls around. However the twist i'd make to it is adding rosemary, because i heavily associate it as growing right nearby lavender in gardens or parks here- or maybe that's just an Adelaide/South Australian thing, so i invite other Aussies to weigh in! But I suspect the rosemary would balance the potential soap overload that the lavender creates.
I think that lavender and rosemary could work together but that rosemary wouldn’t make it less soapy, both of these statements are because we have “Lavender & Rosemary” hand soap
You'll want to check what variety the park lavender is - French Lavender tends to be common in landscaping and it has the most "soapy" flavor, as it's the type used in soap making. I'd recommend you look into food-grade lavender varieties, they're much easier to work with.
I see lavender and rosemary in a lot of gardens here in Victoria, and I very much associate them both as an Australian thing.
We actually used to have an Outback steakhouse in town, the only one I ever saw in my life. it did not last long and was then replaced by this Mexican/Tex-Mex place with like a beach cabana feel to it. Now that place was awesome. Stayed with us for well over a decade I think. Then it closed, got torn down and now in its place is this super hip, super expensive steak house where everything costs extra. I miss the old place.
I'm happy about how little suffering Greg had to go through with the relatively pleasant Outback drinks, and how it led to these stellar new creations! I love watching you ideate and tinker while also having the little back-and-forth with Meredith, it's very fun. 😊
I was convinced that Outback was the pinnacle of class when I was growing up. I guess it’s just because steak fancy?
If you didn't get to go out to nice restaurants growing up, places like Outback and Red Lobster were a treat. Outback was one of those restaurants I would ask to go to for birthdays. Definitely doesn't hold up as well now that I'm older, but they still put out solid food.
@@infin1ty850 I think you hit the nail on the head. We weren't on welfare or anything when I was a kid, but we were faaaaaar from rich...and a sit-down restaurant, even if it was casual dining on a Chili's/Outback/Olive Garden level, felt like the French Laundry.
Even today, now that I'm in my 40s, I do sit-down casual dining once a week, after work on Thursday, and it is salve for the soul on a deep, visceral level.
@@SimuLord felt exactly the same. Basically any time we went out to a sitdown restaurant was awesome. Places like Outback were like premium sitdown restaurants.
I'm from the Midwest, but my dad had to travel south for work pretty frequently and we would always stop at Waffle House when driving and honestly that even felt like a good time.
I live down South now and can drive about 5 miles in any direction and find a Waffle House, but I still love it.
I worked at Outback for 2 years. When they first opened they were going for a more upscale steakhouse and gradually lowered prices/their atmosphere to be on par with other chains like Texas Roadhouse. That plus you coming to experience better restaurants explains it.
I used to think Olive Garden was the height of food.
Oh well.
I have had the pleasure of going to the old smoky distillery and if youre looking for something to do with the moonshine a lot of their suggestions were just to add it to things in place of a traditional sweetner. In coffee, icecream, tea, lemonade etc. They push everything as a mixer to booze up everyday items
As someone who literally grew up in the Outback, everything I hear and see about Outback Steakhouse looks so fucking alien to me.
They make a lot more sense when you realize the whole idea behind Outback Steakhouse was to ride the wave of interest in Australia after the success of Crocodile Dundee in 1986.
My only recollection of my only visit to an Outback Steakhouse was, as a kid, not eating because even the kid's mac 'n cheese had red and green peppers in it, and the cheese plus the peppers was just an awful burning plastic flavor. So to be fair, 'pretty alien' is a pretty good description, even to someone born and raised in the US.
CAN SOMEONE EXPLAIN TO US AUSTRALIANS EXACTLY WHAT THE FUCK A BLOOMIN ONION IS AND WHERE IT COMES FROM BECAUSE IT CERTAINLY DOESNT COME FROM AUSTRALIA
@@kalebnolan8343 A Bloomin Onion is a white onion cut into little strips (but not all the way through, so it's still in one piece), battered, and deep-fried. The end result looks like a flower. Hence the name. The breading is kinda spiced. Served with a tangy dipping sauce. It's the most American thing ever.
@@KougajiCalling it sounds alright but I have never in my life heard of doing this haha, thank you for actually explaining it to me hahhaha
I honestly loved this episode. It's nice to see Greg experimenting and making his own stuff.
Also, I think when you are drinking complex cocktails and not trash, the tasting notes are more impactful. I found myself really listening to the tasting notes. I had forgotten how much I enjoyed that part of the old episodes. It's like Greg is helping us unlock some of the secrets to flavor combinations vs. just being part of the gag with the bad drinks.
Hello fan 🎄🎄
Let's Talk private
Got some Christmas suprise 4'you 🎄🎄……..
Catching up on the channel and I'm loving this. My wife and I used to have some friends in San Diego who were into whiskeys and cocktails and we started this activity where we would go out on the town and order various cocktails/shots. Then, we'd pick 1 or 2, bring all of our ingredients and starting with base recipes, tweak different versions of those cocktails until we found the one we felt should be the definitive version. Good times.
You thought of the name for your Lavenderade already. Either the Croquet Mallet or the Croquet Lawn if you feel like emphasising the plant notes.
Week 8
I would love to see a Cuba Libre matrix
Different cokes like bottled, canned, glass, or fountain and different rums
God that would be awesome. If I knew what to buy to just casually make Cuba Libre at home I'd be drinking that stuff way too often
@@MrWannabemonkey that's my problem right now....well that and dark and stormys
@@MrWannabemonkey it's rum, coke, and a lime wedge.
My friend Cotton's family makes an apple pie moonshine, and it is delicious! You have to be careful with how much you drink because it can get you super drunk quickly though. Any time moonshine is talked about, it pops in my head. 😆
Yea that's the most common/popular mainstream moonshine "drink" as you add some clear likker to a concoction of apples, cinnamon and apple juice/cider. I'm a moonshine enthusiast lol
@@dolphlundgren2820 Yep 😄 it's a common one. I know his family adds some other ingredients to it to make it their own, but it's still a common find. Lol
This is the earliest I've been to a video. Cheers, Greg!
Decided to binge your channel rather than watch the news--more educational, delightfuller sparks, and definitely the high notes are funner with a lingering well balanced warmth.
Drug dealers: “cooking scale”
Cooks: “drug scale”
Love how neither of them assume it’s for what they use it for lmaoooo
_Walter White intensifies_
Scales for cooking are not the same as “drug scales”. Cooking scales are accurate to like +/- 1-2 grams.
Precision scales such as those used by drug dealers/manufacturers are accurate to a couple milligrams or less.
@@Grievmaster depends on ur dealer. Most of the ppl I’ve been around just use normal cooking scales cuz they ain’t moving coke or anything crazy like that lol u still wanna be accurate but losing .1 grams of weed ain’t gonna kill ur business
oh god my lab uses *drug scales* (it's a physics lab)
I really want to see Greg tackle the Destiny 2 Cookbook's cocktails and see if he can improve them or do different takes, maybe as future idea to help build hype for LightFall?
+1 to this, would like to see a neon city lightscape visual to the drink, that’d be sweet 🥲
I'd like to see him do the cocktails from FFXIV's cookbook too
I made the Elixir and warmwine from it and they were delicious
@@shibe_doge that's dope!
I love this series Greg! I've watched your channel silently for just over a year I think, but when I saw that you had an Outback video out, I knew I had to say something. I've been bartending at outback since last October, and I've been waiting for you to visit and do an episode. So much fun, and so much insight! You have such a fun presence and personality in these videos, It's like your talking to the audience like we are long time friends :) I Feel like we could talk about Outback drinks and how we could elevate them at home for hours and hours. Love the content, keep it up!
Greg. How about a video exploring cocktails and varieties of asian liquor? chinese/japanese/southeast asian? Lots of stuff there I'd love to know more about. Love the channel.
I suggested Sake and love this idea too. A mini series.
Frozen fruits and vegetables are generally flash frozen right after harvest so they are excellent if you either can't get fresh or just want to store them longer.
Honestly, I don't even buy fresh fruits and vegetables unless it's something that I want to eat fresh (like strawberries, which don't have the same texture after thawing) or it's something that already lasts a long time (like onions).
I honestly think the bad reputation of frozen food is a little bit of a classism thing.
@@pennyforyourthots Kinda agree on the classism part, never even thought of that. The biggest thing to worry about with frozen is freezer burn if you leave them in too long, or accidentally let them unfreeze and freeze again. And they can affect the way certain recipes turn out vs fresh.
The Appalachian Sour is a drink I really want to make, although just to make it the slightest more Appalachian, I might add a bit of honeysuckle to the garnish.
Just wanna say I love your videos! You are like a perfect mix of me and my boyfriend. I love to drink and go down these rabbit holes of history and knowledge and then my boyfriend is a movie lover, D&D nerd, former bartender. Keep doing what you’re doing!! Thank you for all your hard work!
Shoutout to Ranger Greg! Glad he left you presents and I hope we see him again soo !
I always enjoy video clips where you taste the existing drink and then attempt to make the vastly improved version. Then you have a real comparison. I also like that you taste as you go knowing
you'll at least be in the ball park when the drink is finished. After that you only have to tweak.
Wallaby darned sounds delish tbh
Peach slushy with a hint of alcohol?? Hell yeah! I'd order that
Cineplex movie theatres in Canada serve alcohol in their VIP 19+ auditoriums. They do a boozy peach slushy that sounds very similar and it's delicious!
The Wallaby Darned is one of my guilty pleasures. I like the sophisticated high brow drinks as much as the next hipster, but sometimes I just like some sweet stuff that happens to have booze in it
I used to go to Outback just for the Wallaby Darned. I'm now looking at this and also thinking of more frozen dessert drinks that I could just make by basically making a boozy smoothie this way.
Has Greg ever done an episode where he tries and improves viewer specced cocktails? It'd be interesting to see him see the fruits of all the little mixologists he inspires.
I absolutely love the Simpson's references. "Sweet sweet can" as said by Dennis Franz in the tv reenactment of the babysitter's ride home from the Gummy Venus di Milo episode?!? Chef kiss!
The Appalachian sour looks like one of the best drinks you've ever made. I cannot wait to try this.
I make my own lavender syrup and it's very easy and inexpensive. My grocery store sells dried food-grade lavender in the bulk tea section. The variety they sell is "super blue", but I'm sure other varieties are also nice. Food-grade lavender is important to help you avoid the "soapy" notes you get from French Lavender, which is the type most commonly available and the type used in soaps.
I love lavender lemonade and have wanted to play with cocktails with lavender, so this was neat. Also, Ole Smokey's Blackberry Moonshine is really good. Huckleberries are like a cross between blackberries and blueberries. I'd be interested in an episode of creating cocktails using that jar of Ole Smokey White Lightning or a tasting of commercially available plain and flavored moonshines.
I bought some lavender syrup for making London Fog tea. Never thought about trying it in lemonade. I might have to give that a go.
Try a bee's knees but replace up to half the honey with lavender syrup. Shit's dope.
I guess that frozen peaches is the easiest way to do this any time of year but I've been making fresh peach syrup recently and it's something else.
What's your specific recipe/ratio?
@@whatzittooya9012 depends on how many peaches I have but I do 2 or 3 peaches diced and then equal parts sugar and water. 10-15 minutes boiling on the stove. Let it cool at room temp. Mash it through a fine mesh and bottle it off. You can decide how concentrated you want it based on time on and how high of heat.
i challange you to make all ten of metallica's studio albums into cocktails! i think it would be interesting!
They have that many? Only ones anybody ever plays is from master of puppets and the black album. Of course, there's everybodys favorite St Anger. But I don't then Greg could do an episode like that or Lars might take him to court
as an Aussie who has been to the US and been to an Outback Steakhouse, you can tell the chain wasn't made by Aussies, none of this is remotely Australian, their food is far closer than their drinks. the waiter was rather shocked to find an Aussie there though which was hilarious
Please bring back the pop culture-inspired videos in addition to what you’re currently doing with the channel!
Agreed, I want him to cover Bar Eastern so badly. It’d be so fun.
Yesssss
Seeing Greg's nerd side come out was my favorite part of those videos, always looking forward to more
He’s said it doesn’t appease the youtube algorithm but they were such good videos it’s a shame
Maybe he could do them as commissions like some other TH-camr's do in order to get some revenue on a video they'd love to make, but won't appease "tHe AlGoRiThIm".
Greg doesn't know what else to do with moonshine?
Petition to make Greg do a whole episode of Moonshine cocktails.
Absolutely LOVE the watch choice!
I add a teaspoon of dried lavender to a bottle of gin for an afternoon and keep a bottle in my bar. Makes a great fun and tonic. Love the lavender. Add an oz of elderflower liqueur is even better
Big fan of the Rita's call-out lol. I work there and I love their Italian ice!
I love soap. How dare you disparage my favorite mixer?
I mean it's a surfactant.
@@justice4most Greg don't surfactant.
Loved the Baz Lurman of Cocktails line at the end!
for the pulp issue I always squeeze the citrus a bit in advance and double strain it with a tea strainer followed by a coffee filter. Takes a bit of time to pass through, so you definitely need to plan in advance for it, but it works
I also love the allspice dram - I love an Ancient Mariner heavy with the dram and fresh grapefruit juice
I got one you may want to try. I don't know if you are aware of the Montana's bbq restaurant chain but they make a variant of a long island called the ransom long island ice tea. It's mostly the same, it's still got rum, vodka, gin and cola, however instead of lime and simple they use old fashioned lemonade and a bit of maple syrup for sweetness.
The blackberry moonshine from Ole Smokey is quite nice! It’s not muddled with fruit, it’s in the alcohol lol it’s part of their seasonal line this summer.
as someone who used to work at outback for several years, they did at least used to use real peaches (not fresh or anything) in the wallaby darned, but I think it was taken off the menu because of cost from the last one I worked at.
One of the best drinks I've done was a tinto inspired drink with honey lavender lemonade concentrate (not too dissimilar to Morgenthaler's lime cordial in construction except the syrup was then simmered to steep the lavender), gin, club soda, and topped with Tempranillo/Rioja wine. Very easy for a crowd because you need to make the lemonade syrup before hand and you can eyeball the ingredients.
I used to work at Outback and my two favorite drinks are the Boozy Cherry Limeade and the Blackberry Marg Down Under.
I tried your Lavenderade but swapped the dry lavender, allspice, and cloves, blackberry, and simple syrup for crème de violette, reduced the lemon a little and increased the allspice dram a little and kept the gin (an old Tom gin could also be good) and it works pretty well. Obviously not lavender and more potpourri and the St. Elizabeth and violette come out looking muddy.
Thanks for the inspiration.
I recommend Empress Gin for the lovely lavender colour. Made with pea blossom, I believe. Makes an aesthetically pleasing French 75.
Lavender is growing in popularity on Long Island (the "far east" for those in New Jersey) simply because of your friend behind your shoulder. Yes, apparently, deer does not generally eat lavender and it's so beautiful and smells wonderful.
I'm that guy in the comments who actually really likes Skyy vodka and Dekuyper Peachtree, and it's always nice to see Greg appreciate the more affordable bottles in the liquor store.
It's blackberry season in the Pacific northwest, and in Kitsap county we had our yearly blackberry festival this weekend. Fresh blackberry sodas, lemonades, and a local group makes blackberry table and dessert wines. They're absolutely heavenly, taste like wine, but also taste like perfect, fresh blackberries.
It's be fun to see you try various local spirits and wines from around the country, and use them in drinks (like a wine float on a sour). I'd be happy to send you a bottle of our blackberry wine to kick it off (no affiliation, just a local, seasonal treat)
amazing!! love these episodes
I love making a lavender simple syrup and will use it as a fun twist on a whisky sour.
Egg white in drinks is such a cool touch. Definitely wish to get to Greg's expertise on cocktail making one day.
I wish my local grocery store had lavender. It's an incredibly useful culinary ingredient. It's brilliant in tea (shining similarly to bergamot in this particular application), makes a wonderful flavor for flans and custards, makes an excellent soda (sugar, lavender, hint of citric acid syrup...mix with carbonated water), and is also great at freshening your breath. From a cleaning and scenting perspective, lavender is pretty good at masking urine odor (my dog decided that the house was much better to pee in than outside when it had been storming for hours).
I had a version of a Bees Knees topped with ginger beer and, it had lavender bitters in it (according to the menu). I'm guessing Outback probably used that.
I just thought of a name for the Lemonde: The Lovely Lavender Lemonade. Simple, has fun alliteration, feels good
I'm 99% sure im alurgic to most 'adult' drinks. The only thing I've ever been able to handle is ciders and the strawberry daiquiri from Red Lobster. yet here I am, subscribed and lulled into understanding bartending by this mans smooth as vermouth voice.
A Happy Happy Greg is what I’m here to see. And I was not disappointed.
What a great episode! I have tried to make lavender syrup with fresh lavender, too bitter. I use lavender essential oil!
I might be biased because it is my favorite gin, but personally, I would've gone for Empress because not only would you have gotten a pretty accurate color, but it pairs so nicely with lemon and floral flavors
Great video! Loved the Appalachian Sour. Sounds so interesting. Random but.. love that watch! A special edition Casio of some kind?