There's a secret bartenders use... | How to Drink

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  • เผยแพร่เมื่อ 24 ธ.ค. 2024

ความคิดเห็น • 786

  • @howtodrink
    @howtodrink  ปีที่แล้ว +249

    You know, there's a couple of other cocktail Formula's I could cover, maybe this should be a series?
    Check out my podcast! www.youtube.com/@UC9K0o4kyzEF0cGYRIdZn3yQ
    or wherever you get your podcasts: bit.ly/MidnightLocal
    Curiada: bit.ly/yellowstoneshipsfree
    Yellowstone: www.yellowstonebourbon.com
    Ice Shaver: amzn.to/44JZNpk
    Twitch: bit.ly/2VsOi3d
    H2D2: bit.ly/YTH2D2
    twitter: bit.ly/H2DTwit
    instagram: bit.ly/H2dIG
    Blog: bit.ly/H2DBlog
    Patreon: bit.ly/H2DPatreon
    Gear: amzn.to/2LeQCbW
    The Last Word: th-cam.com/video/WaZb_BSy4dI/w-d-xo.html
    What would the Golden Girls drink: th-cam.com/video/Kj8gu_kRSpE/w-d-xo.html
    Final Ward: th-cam.com/video/Lxs2-D7OPm0/w-d-xo.html

    • @danielsantiagourtado3430
      @danielsantiagourtado3430 ปีที่แล้ว +2

      You're a legend 🎉🎉🎉🎉❤❤❤❤

    • @tbalciunas333
      @tbalciunas333 ปีที่แล้ว +1

      Hi Greg. I was wondering if you take requests for video ideas, if not, no harm done. I am asking if you would be able to concote a cocktail of my own creation, called a "Dead Man's Glory" and put it in a video and tell me what you think of it. The recipe is below :
      1 oz black absinthe
      1 1/2 oz cognac
      2 1/2 oz vodka
      It is all stirred over ice and then served in a short tumbler with the same ice
      Thank you

    • @loganfinn2728
      @loganfinn2728 ปีที่แล้ว +2

      I'd like a series for sure

    • @BobbyGadgePart2
      @BobbyGadgePart2 ปีที่แล้ว +11

      I think a follow-up episode where you draw at random the base spirit, sweet liquor, and herbal liquor (dealers' choice on the sour) from the skull would really put this theory to the test. Bonus points if Meredith picks the bottles.

    • @_soothsayer_
      @_soothsayer_ ปีที่แล้ว +4

      please id love a series like this. i enjoy recipes and whatnot but formulas and drink philosophy? now thats awesome

  • @MarkWSutton
    @MarkWSutton ปีที่แล้ว +807

    Whoa, this is low-key a hugely vital episode of H2D. I can’t wait to try this out with the random bottles of sweet and herbal liqueurs I’ve accumulated over the years. Thanks Greg and Meredith for continuing to expand my knowledge in fun ways!

    • @tymonritco8578
      @tymonritco8578 ปีที่แล้ว +9

      I am on the same page as you. This is exactly what I needed to use stuff in my bar

    • @nanocowie
      @nanocowie ปีที่แล้ว +1

      Couldn't say it better!

    • @elephaux5671
      @elephaux5671 ปีที่แล้ว

      It's essential just adding another archetype to the cocktail codex.

  • @JuanHidalgoMiniatures
    @JuanHidalgoMiniatures ปีที่แล้ว +317

    I love the HtD episodes when Greg is absolutely PISSED drunk. Those last shaker moves were a piece of art

    • @jackwriter1908
      @jackwriter1908 ปีที่แล้ว +9

      😂 true, true.
      Love the fact that he questioned what he put into the last drink

    • @skeeter5076
      @skeeter5076 ปีที่แล้ว +1

      Crazy seeing you here, love your work!!

    • @JuanHidalgoMiniatures
      @JuanHidalgoMiniatures ปีที่แล้ว +3

      @@skeeter5076 thanks mate!
      VIEWS FOR THE VIEWS GOD

    • @matthewcox7985
      @matthewcox7985 ปีที่แล้ว +1

      Professional Drunk. 😁

  • @EvanC881
    @EvanC881 ปีที่แล้ว +88

    "Sometimes you have to make things that are bad. You can't be afraid of that" is highkey a great quote and words to live by

  • @nienke7713
    @nienke7713 ปีที่แล้ว +562

    I think to truly test this you need to randomize the ingredient for every category and see howbit turns out (and then do that a couple of more times), and maybe even purpsoely go for a combination you think has the least chance of working to truly push the limit

    • @tallonaseves5841
      @tallonaseves5841 ปีที่แล้ว +72

      Yes! Another wheel-spinning episode would be great for this, or do another matrix

    • @ozymandias3456
      @ozymandias3456 ปีที่แล้ว +45

      Scotch, crème de violette, braulio, Lime
      Cursed or blessed? Let’s find out Greg

    • @stevenjacobs2750
      @stevenjacobs2750 ปีที่แล้ว +35

      Gin, lime acid adjusted grapefruit juice, italicus, malort

    • @GameKiwi
      @GameKiwi ปีที่แล้ว +11

      Exactly what I came to say. Gotta take all the thought out of it or at least go hard against instinct.

    • @phamtomK9
      @phamtomK9 ปีที่แล้ว +28

      Greg can make 4 separate lists, maybe even put 20 ingredients on each list. Then break out his D&D dice, roll 4d20 and then see where the night goes.

  • @ivanlazarev6414
    @ivanlazarev6414 ปีที่แล้ว +21

    As a scientist, I appreciate the correct use of the terms "hypothesis" and "theory".

  • @QueenGtros
    @QueenGtros ปีที่แล้ว +125

    Welp. I got up halfway through the video and said, "Okay, let's get stupid." 1800 Crystallino tequila, ancho reyes, cheap crappy cherry liquer, lemon juice. And it worked. Ancho Reyes took over a lot of the flavor profile, but it's a pretty enjoyable drink actually.
    Edit: Had to go back and try another blend after the first one surprised me. Novo Fogo, Jagermeister, orange curacao, lime. Works. Can't say whether other people will like it, but it's pretty harmonious.

  • @ianmcdougall4732
    @ianmcdougall4732 ปีที่แล้ว +34

    I tried this with stuff I grabbed: 1 part calvados, 1 part lemon, 1 part rainwater madeira, 1 part amaro di angostura. It tastes exactly like a molasses cookie. Like a gingerbread man, or a joe frogger. Naturally, I dubbed it "the last crumb."

  • @AkromaStrategy
    @AkromaStrategy ปีที่แล้ว +110

    It's episodes like this that remind me "I film an episodic series where we make and discuss drinks" Sounds better than "I get drunk by myself in my garage"

    • @MorganBondelid
      @MorganBondelid ปีที่แล้ว +18

      “The difference between screwing around and science is writing it down.” - Adam Savage
      but also, Meredith!

  • @grandCurator
    @grandCurator ปีที่แล้ว +75

    Just started a new job and for some reason Greg's "sometimes you gotta make things that are bad, you can't be afraid of that" is hitting different. Thanks for all the great work you folks do!

  • @oliverpalmer2675
    @oliverpalmer2675 ปีที่แล้ว +349

    I think a cool idea for a video based on the Chains of America series would be to try and build drinks to a price point or a certain ABV and see if it's possible to make good drinks on a chain restaurant's profit margin.

    • @Reapehify
      @Reapehify ปีที่แล้ว +8

      Yes.

    • @stevenjacobs2750
      @stevenjacobs2750 ปีที่แล้ว +15

      Easiest thing to do in the service industry is make drinks that you can sell at a decent profit margin fwiw. Lots of places make their real money off drinks

    • @_soothsayer_
      @_soothsayer_ ปีที่แล้ว +3

      This would be really cool

    • @matthewcox7985
      @matthewcox7985 ปีที่แล้ว +1

      I'd call this the Chains That Bind series, let's go!

  • @StephenDahlke
    @StephenDahlke ปีที่แล้ว +29

    So this is basically the foundation of my favorite local bar. It's run by the chef-owner, and he makes everything up on the fly based on any request you can give him. He described it as balancing sweet, sour, and bitter flavors.
    I've had everything from "Walking Through an Apple Orchard in the Fall" to "The Drink You'd Make Johnny Cash If He Walked Through the Door Right Now." It's a ton of fun to try out so many unique drinks, and they never disappoint. The formula really is just magic.

  • @Klagermeister
    @Klagermeister ปีที่แล้ว +77

    Finally back after a (short) hiatus, AND it's a Last Word episode?? Truly this is a blessed day.

  • @Neuropillow
    @Neuropillow ปีที่แล้ว +83

    If you continue with this formula in a future piece, I would suggest to „stress test“ it more by making the combinations more random and look what happens when we stray further from tried and true flavor profiles.

    • @Zzyzzyzzs
      @Zzyzzyzzs ปีที่แล้ว +16

      Kaoliang baijiu, grapefruit juice, Chambord royale and Jagermeister.

    • @brentrevello134
      @brentrevello134 ปีที่แล้ว +8

      I second this. Do a matrix system and even include "THOSE" spirits that you hate.

    • @pennyforyourthots
      @pennyforyourthots ปีที่แล้ว +3

      ​@@Zzyzzyzzsyou can't feed that to people, that would cause... Death

    • @BloodMoonGo
      @BloodMoonGo ปีที่แล้ว +2

      Random ingredient wheel?

    • @matthewcox7985
      @matthewcox7985 ปีที่แล้ว +1

      Or get the D&D guys, and make some dicey cocktails! 😁

  • @1Jetsurf
    @1Jetsurf ปีที่แล้ว +3

    Ranger Greg, the only ad you don't skip.

  • @lizzy-np2dr
    @lizzy-np2dr ปีที่แล้ว +10

    My husband and I decided take this to it's logical conclusion, picking bottles at absolute random, with less than zero regard to pairing. Still made two solid drinks. It was fascinating. For those curious:
    Mine: London dry gin, velvet falernum, amaro Montenegro, and lime
    Husband: Caribbean rum, amber roots, amaro Montenegro, and lemon.
    Both were delicious. 😂

  • @MoshHewson
    @MoshHewson ปีที่แล้ว +21

    So, I made a community bar at my apartment for my friends, to drink from it, bring a bottle of something and when we host parties, everyone can use everything we have to make drinks we couldn't afford if we went out to drink
    It's gone beautifully, my community bar is better stocked than most bars I've gone to because of this
    (you honestly inspired this during lockdowns and I thank you dearly for it)
    But I lost the urge to keep running it because I would end up making the drinks, and ran myself into the ground one night as I had the biggest party yet last year and spent the whole ass night making drinks
    Now this has reinvigorated a tremendous fire in me for this and to set it up to just make it brain dead easy for my friends to make their own drinks and I just need to sort the ingredients for people, so thank you so so so much for this

    • @northstarjakobs
      @northstarjakobs ปีที่แล้ว +5

      Ah yes the curse of the forever bartender, like the forever DM. I'm in the same boat.

    • @ten-xlegacy4033
      @ten-xlegacy4033 ปีที่แล้ว +1

      Yo this sounds like an awesome idea and experience. Good luck!

  • @danielgalil5020
    @danielgalil5020 ปีที่แล้ว +56

    Glad to know you knew the difference between a hypothesis and a theory. Most people don't. I love that science joke. I also made a drink sort of like that formula with 2 ounces irish whiskey 3/4 ounce green chartreuse, 3/4 ounces montenegro, and 3 quarters of an ounce of lemon.

  • @jasonlobell1340
    @jasonlobell1340 ปีที่แล้ว +4

    Can confirm!
    This absolutely works. Went to my cabinet and pulled:
    Lairds Apple Brandy (100 proof)
    Mary Brizard Apricot Liqour
    Bjork (Icelandic Birch liqour)
    Lemon.
    result: A perfectly serviceable drink and the start of something very cool with a few tweaks. Well balanced, nice notes of Autumn. Birch was a little lost but it’s an old bottle that’s been open for a while. I bet a fresh bottle would shine through much better.
    Definitely going to pull this trick out in the future when I’m not sure what I’d like to drink or if I’m missing ingredients for set recipes.

  • @caveman1126
    @caveman1126 ปีที่แล้ว +2

    2 ounces of MTN Dew summer breeze, 3 ounces of Malibu pineapple rum (you can sub out the rum for pineapple vodka), 2 ounces of fresh lemonade. I call it the Blue Dream and its amazing! shake with caution or stir thoroughly.

  • @twngemn-zv4xo
    @twngemn-zv4xo ปีที่แล้ว +2

    It's not episode specific but I really appreciate how you talk about cocktails. You know a lot, love the art form, and aren't pretentious and judgmental

  • @scholarlyhobbit
    @scholarlyhobbit ปีที่แล้ว +60

    This is such a useful episode for folks branching out in cocktails. I love this sort of theory and methods stuff (I'm obliged to, as an academic). I'd love to see you dive into more Caribbean ingredients, Greg -- I just picked up a bottle of Creole shrubb and it's amazing, but I'm not sure what all to do with it, aside pair it with Plantation Five Star! We've got a lot of interesting flavours down here and I'd love to see what you as a rum guy find tasty.

  • @Adamrc98
    @Adamrc98 ปีที่แล้ว +7

    As a bartender I’d say YES, this is basically how you do it.
    Pick your format, get some new components, balance things out.
    My two favorite cocktails of mine on current menus have no infusions, it’s a very juicy Negroni riff and a Paper Plane riff, both with Baijiu, neither of which contain any of the traditional ingredients to their source.

  • @gregorysawkey5835
    @gregorysawkey5835 ปีที่แล้ว +2

    Grabbed some random bottles from my shelf and made: The Last Jellybean - Cognac, Creme de Cassis, Lime Juice, Absinthe. Followed the formula exactly. What an amazing drink!!

  • @joelcollett4486
    @joelcollett4486 ปีที่แล้ว +2

    I tried it out. White rum, lime juice, Creme de Violette, Limoncello. Surprisingly good.

  • @patrickdempsey3515
    @patrickdempsey3515 ปีที่แล้ว +69

    Would love to see more formulas or more of this formula, I'll be testing the bounds with Malort as the Herbal. Also always love to see a ranger Greg adspot.

    • @stevenjacobs2750
      @stevenjacobs2750 ปีที่แล้ว +7

      This template is fantastic, when you find a mix you're liking it can often pay off big time to work a little on adjusting each amount in stead of using 1:1:1:1 straight up. Sometimes a 1/4oz reduction in something can really turn a drink from decent to amazing.

    • @TheRealWilliamWhite
      @TheRealWilliamWhite ปีที่แล้ว

      Another good starting point, 2 oz spirit, 3/4 oz sweetener, then 3/4 oz citrus -or- 1/2 oz bitter.

  • @cannibalhalflinggaming8231
    @cannibalhalflinggaming8231 ปีที่แล้ว +17

    Any episode with Ranger Greg is, by default, a good episode. This, though, also has SCIENCE Greg, and is thus a great episode.

  • @DangerSquiggles
    @DangerSquiggles ปีที่แล้ว +10

    Great to see you back, I hope all is well! I just tried this with seemingly random stuff - Appleton Estate 12Y, Lemon juice, Italicus and Cynar. It came out quite tart and bitter and one dimensional, until I added a barspoon of simple; suddenly it's bright and herbal and complex! You're onto something, greart video!

    • @SaturoG
      @SaturoG ปีที่แล้ว

      Cynar and italicus are both herbal liqueurs. So you didn't quite follow his theory.

    • @DangerSquiggles
      @DangerSquiggles ปีที่แล้ว

      @@SaturoG it is predominately sweet and citrusy. The drambuie in the video also contains many herbs and worked great, apparently

  • @timboerger2240
    @timboerger2240 ปีที่แล้ว +3

    Whelp, my first try at this proved a winner. Aquavit, orange curacao, pisco and lemon. It's bright, herbal, citrisy and delicious. Could use a barspoon of simple syrup to balance it but it's very good. Surprising as I've had a lot of these just sitting on my shelf.

  • @frederickheard2022
    @frederickheard2022 ปีที่แล้ว +15

    “Am I drunk and out of my mind? Yes.”
    This is the Greg we love

    • @1Jamesinator
      @1Jamesinator ปีที่แล้ว

      That drink building sequence was an experience XD

  • @xanadu6784
    @xanadu6784 ปีที่แล้ว +7

    On some episode, you said something about how if you know what you are doing, you can sub any part of the Last Word and get something good, and I'm glad my interpretation of, "Equal parts Citrus, base spirit, sweet liquor and herbal liquor" was correct. It's become my go-to bartending party trick. Now, I think I gotta get adventurous.

  • @Ari_VioletValues
    @Ari_VioletValues ปีที่แล้ว +78

    I remember that you made that "good" or passable cocktail with kaoling liquor and technically followed that formula from here

  • @kareningram6093
    @kareningram6093 ปีที่แล้ว +25

    I think it's cool when you can take something seemingly complex, like mixology, and find a tried and true formula for it. It can be daunting getting into mixology, and this hypothesis of yours makes it feel approachable and doable regardless of skill level or personal tastes.
    Also, Ranger Greg is back! Yay!

  • @shaunbarnes36
    @shaunbarnes36 ปีที่แล้ว +3

    Excellent video, thanks Greg! One more data point for the hypothesis using what’s on my shelf: The Last Llama
    1 Oz Pisco
    1 Oz Cherry Heering
    1 Oz Braulio Amaro
    1 Oz lemon juice
    Came out great, as predicted!

  • @NavySteampunk
    @NavySteampunk ปีที่แล้ว +4

    Lol the last word is 100% the cocktail I was told to use in order to practice making riffs
    The other thing I found is the bartenders salt n' pepper which was St. Germaines and Domaine De Canton (elderflower & ginger liqueur) at the bar I worked. Bartenders used at least one of those in sooo many of their drinks haha

  • @jamestagliaferro7027
    @jamestagliaferro7027 ปีที่แล้ว +1

    I've been using this formula since I saw one of your older videos. I made a delicious baijiu cocktail. I think the choice of baiju is super important. For cocktails, I always use Ming River which is super palatable with funky jackfruit/bubblegum notes.
    1 Part Ming River Baiju
    1 Part lime
    1 Part chartreuse
    3/4 part velvet falernum
    1/4 part Midori

  • @CuteMilla
    @CuteMilla ปีที่แล้ว +1

    I also tried this and it turned out amazing!
    I used:
    Brandy
    Lemon juice
    Strawberry Malibu
    Galliano Vanilla

  • @joecolucci9524
    @joecolucci9524 ปีที่แล้ว +1

    There are a few fundamental truths of cocktails. Today, Greg has discovered one: Sours Are Good. Ultimately, these all work because they're all 2:1:1 sours, and that formula pretty much always works.
    Love the idea proposed below of a wheel episode to really push this theory. Would also encourage you to test my theory that any good stirred drink can become a great flip. Make the Hard Start into a flip and it tastes like mint chocolate chip ice cream.

  • @Liamthecoolguy
    @Liamthecoolguy ปีที่แล้ว +1

    I just used a very similar formula for a drink at my bar last week! I was originally going for a riff on a boulevardier, but ended up closer to a paper plane:
    1 oz bourbon
    1 oz dry vermouth
    1 oz aperol
    .5 oz lemon juice
    .5 oz strawberry syrup

  • @joshuab738
    @joshuab738 ปีที่แล้ว +1

    That formula is the first thing I figured out when making my first corpse reviver No.2 ---- it is so fun to make up new drinks on the fly at friends house with whatever they have using it --- they think you are amazing because you can make up brand new drinks with almost whatever they have in their bar and come up with some really neat tastes!

  • @GiveZeeAChance
    @GiveZeeAChance ปีที่แล้ว +1

    So I combined this formula with the idea of rolling dice to determine what to use and I've gotten some great combos! I only have lemons right now so they all use lemon as citrus
    Gin/cherry heering/Aperol (I did an absinthe rinse with this one)
    Applejack/orange liqueur/Amaro Montenegro
    Absinthe/Mr. Black/Metcalfe's raspberry liqueur (this one needs some tweaking since the absinthe comes through really strongly, but it was way better than I expected)
    Whiskey/Th. Kramers Aromatique Bitters/Metcalfe's Raspberry Liqueur - this one was excellent

  • @jimmyday3984
    @jimmyday3984 ปีที่แล้ว +2

    Tried this heaps and LOVE IT. The most fucked up thing I made :-
    Blended scotch (mediumly peaty)
    Mirto do Sardegna
    Lychee liqueur
    Pomelo juicy juice
    Still worked. Man …

  • @kimwelch4652
    @kimwelch4652 ปีที่แล้ว +2

    You need to do this again with something other than Lemon and Lime -- try:
    - Calamansi: a small green citrus fruit that tastes similar to a sour orange or sweeter lime
    - Grapefruit: a large tropical citrus fruit with a sour, slightly bitter flavor
    - Kumquats: small orange fruits with a sour-sweet flavor and edible peel
    - Oranges: Maybe too sweet or maybe source orange
    - Pomelo: a very large citrus fruit that’s yellow when fully ripe and tastes similar to grapefruit but less bitter

  • @mannyv2793
    @mannyv2793 ปีที่แล้ว +5

    This really hits on something big! It makes me think of some cooking fundamentals too, epitomised by Chinese cuisine, particularly fish fragrant sauce. Can be mixed with anything (very commonly aubergine and no fish to be seen - the name has historical fermentation reasons) it boils down to this incredible ratio of sugar, vinegar and fermented bean sauce, so a perfect balance of spice, funk, sweet and sour. It has to be up there with the most delicious things ever and I highly recommend anyone try if you haven't, Fuscia Dunlop's recipe is amazing and it's way too easy to be that delicious, you'll feel like a pro. But I think you're onto the same idea! There's just a combination of flavours and aromas that hit perfectly pretty much every time! Coooooool ep, Greg you are an evil genius :)

  • @saber1epee0
    @saber1epee0 ปีที่แล้ว +2

    There is an old Punch rhyme:
    "One part Sour,
    Two of Sweet,
    Three of Strong (liquor),
    And Four of Weak (often wine, bubbles or even tea!)
    And "a touch of spice makes 5"

  • @lizzcamposfrost
    @lizzcamposfrost ปีที่แล้ว +1

    Just made one with 1.5 parts bourbon, 1 part amaro, 1 part maraschino, and 1 part lemon juice. I added a bit more simple syrup and lemon juice but honestly worked out wonderfully! Going to try to procure some other herbal and sweet liquors to try this out with.

  • @SyntheticEvil
    @SyntheticEvil ปีที่แล้ว +1

    Nuts you say? Alright, I had to try after I watched it. Hear me out.
    1 oz Redbreast 12
    1 oz Maraschino
    1 oz Chartreuse
    1 oz lime juice
    It's definitely a combination that I would never had tried if I hadn't been influenced by Greg, but I really like it.

  • @inf0phreak
    @inf0phreak ปีที่แล้ว +1

    Another classic ratio that I learned from a video called "Vermouth in Cocktails" with Jamie Boudreau. 1.5 oz brown spirit, 0.75 oz vermouth style aperitif, 0.25 oz amaro or other modifier. Works pretty well, but you might want to steer clear of certain modifiers like, say, Fernet.

  • @phamtomK9
    @phamtomK9 ปีที่แล้ว +1

    I've been doing a lot of experimenting along these same lines, but without the herbal note. Just liquor, sweetener and bittering agent.
    If you really want a yummy way to sweeten, get your hands on some Barenjager. Its a German honey liquor. So good can drink it by itself, but is amazing when using as a mixer.

  • @darlace1521
    @darlace1521 ปีที่แล้ว +1

    I tried bourbon, passoã, citronge orange liqueur, and lemon with 1/4 ounce of simple. Turned out amazing.

  • @itsraybob2426
    @itsraybob2426 ปีที่แล้ว +1

    This is actually really amazing. I put it to the test today!
    Monkey Shoulder
    Lime
    Cherry Herring
    Allspice Dram
    I wasn’t expecting greatness, but it is quite enjoyable. IT WORKS!

  • @laddismaximus9535
    @laddismaximus9535 ปีที่แล้ว +14

    I’ll be turning 21 in a few months and honestly I am really excited to make some crazy shit like this, taking formulas and making my own spin on them. Truly a genius idea.

    • @doinyourmom7236
      @doinyourmom7236 ปีที่แล้ว +7

      Remember to stay hydrated, and the best way to avoid hangovers is drinking LOTS of water. Stay with home drinking until you get a tolerance to be safe, so you don't get knocked out drunk at a bar, which is dangerous for 100 reasons.

    • @rhaegnarok
      @rhaegnarok ปีที่แล้ว +4

      Seconding the hydration tip, it still saves me from bad day afters. Also, when you’re going out to bars WATCH YOUR DRINK. I don’t care who you are or what you look like, everyone needs to watch their drink, and watch their friends drink. Stay safe and unhungover 🎉

    • @PippetWhippet
      @PippetWhippet ปีที่แล้ว +1

      Just to add, start slow, especially with spirits. You can have one alcoholic drink in a night and have a great night, you’ll know when you’re wanting and able to increase!

  • @AubriGryphon
    @AubriGryphon ปีที่แล้ว +1

    I did one with falernum, lime, St. Germain, and rum. Success! A little over-sweet but that's just a matter of tweaking the proportions.

  • @andrewsork4897
    @andrewsork4897 ปีที่แล้ว +2

    1 part spirit, 1 part fresh juice, 1/2 liquor, and 1/2 part sweetener is usually my golden ratio.

  • @jazzwyld1
    @jazzwyld1 ปีที่แล้ว +1

    This was an eye opening episode.
    I made myself a Scotch, cherry hearing, yellow chartreuse with lemon.
    Delightful

  • @sunstonefv5353
    @sunstonefv5353 ปีที่แล้ว +1

    Don't have much on hand, but equal parts Beefeater, anisette, Countreau, and lemon juice turned out a refreshing drink which wouldn't be out of place at a botanical garden event on a summer's night.

  • @BardicGM
    @BardicGM ปีที่แล้ว +1

    First I second all the comments asking for more testing of this hypothesis with a wider varity of spirits, second I would like to forward a few variations of my own devising for the test:
    The last meal: basically Thai food in a glass
    Sour: 1 ounce lime juice
    Sweet: 1 ounce Domain de Canton Ginger liqueur
    Herbal: 1ounce Ancho Reyes Verde
    Base spirit: 1 ounce Jim Beam Old Tub
    The last Roman: after Espresso Romano, inspired by you mentioning nocello in the vid
    Sour: 1 ounce lemon juice
    Sweet: 1 ounce Creme de Nocello
    Herbal: 1 ounce Mr black coffee liqueur
    Base spirit: 1 ounce demerara rum
    The Last Hurrah: British summer in a glass, minus the rain water.
    Sour: 1 ounce lime juice
    Sweet: 1 ounce Creme de Cassis
    Herbal: 1ounce St Germain Elderflower liqueur
    Base spirit: 1 ounce london dry gin

  • @joshuagies4900
    @joshuagies4900 ปีที่แล้ว +1

    Thanks! Almost always love the episodes, this one was an extra delight!

  • @Florkl
    @Florkl ปีที่แล้ว +4

    Well I only have some rye whiskey, Jager, and kahlua. Orange bitters is the closest I have to a sour, so let’s see what a Revolver with Jaeger tastes like!
    Edit: Yoooooooo! You’re on to something. This is great. I did 1 oz whiskey, .5 each Jaeger and kahlua, 3 dashes orange bitters. Next time I’ll do more whiskey and less kahlua

  • @ryandude3
    @ryandude3 ปีที่แล้ว +2

    I love it when people properly distinguish a hypothesis from a theory!
    Also, I can't wait to play around with this formula.

  • @MGDrzyzga
    @MGDrzyzga ปีที่แล้ว +1

    Please do another episode with this formula. There are two things I'm dying to see:
    1) Something using malort
    2) The best use of this brand of gin I found called Roku Gin. It augments the usual gin botanicals with yuzu, sakura, tea, and sansho peppers. I'm intrigued and dying to find a way to bring it to the forefront. I'm considering tart cherry juice as the sour, given sakura = cherry blossoms. But I'm also worried that's a misstep. A sour that highlights but doesn't overpower the yuzu citrus might be another good option....

  • @KnightFights
    @KnightFights ปีที่แล้ว +1

    Okay. Just tried this with Dewar's Scotch, Drambuie, Amaro Averna, and Lemon Juice. Holy hell - it is really good!

  • @kulsto_ribro
    @kulsto_ribro ปีที่แล้ว +1

    I just tested this out with random bottles that I had lying around: bourbon, creme de menthe, Fernet Branca, and lemon juice. I don't even like fernet, but it works.

  • @martynroberts7437
    @martynroberts7437 ปีที่แล้ว +1

    On reddit there was a spreadsheet of four ingredient cocktails all based on the last words. Worth a look! Hundreds there.

  • @igorf.9303
    @igorf.9303 ปีที่แล้ว +1

    Just tested it with Lime, grand marnier for sweet, jaegermeister for herbal (although plenty sweet) and spice tree blended scotch. Turned out great, like a herbal whisky sour.

  • @Majima_Nowhere
    @Majima_Nowhere ปีที่แล้ว +3

    This is the thing that finally gets me making my own cocktails at home. My shaker has been sitting unused on the shelf for almost 6 years (because I'm lazy and don't know any good drinks) but it seems like you really can't mess this up.

  • @victorvannatter312
    @victorvannatter312 ปีที่แล้ว +1

    I just tried this with letting my 15 yo son pick the ingredients so was completely random
    1 oz each bushmills Irish whisky, lime, elderflower liqueur, Campari. I dislike Campari. This is actually a pretty good drink. This particular elderflower liqueur is quite dry so could use a touch of sugar, but still I wouldn’t send it back. I’ve never had a last word as chartreuse is a mortgage payment, but this same formula is also used for one of my favorites, the corpse reviver no2( though not sure I’d consider lillet blanc a bitter or herbal

  • @SockimusPrime
    @SockimusPrime ปีที่แล้ว +2

    Mad scientist Greg is hands down my favourite Greg. From the deranged genius that brought us ango ice cream, comes The Formula.

  • @KyleNabilcy
    @KyleNabilcy ปีที่แล้ว +1

    "blank-for-zero" is an awfully drunken way to express an undefeated record, Greg

  • @willdanibegood
    @willdanibegood ปีที่แล้ว +2

    literally used this formula with a manhattan (which I do not like), and it produced a drink I very much like, equal parts rye, sweet vermouth, lemon juice and grand marnier

  • @Bukka0
    @Bukka0 ปีที่แล้ว +1

    this just proves that using this might not be perfect every time but its a DAMN good way to make a foundation

  • @BgRdMchne
    @BgRdMchne ปีที่แล้ว +7

    My favorite variations are a split base last word with funky Jamaican rum and a smoky mescal and the industry sour: equal parts lime, symple, Frenet Branca, Green Chartreuse

  • @Foolery_Tom
    @Foolery_Tom ปีที่แล้ว +1

    I decided to test the theory with pineapple rum, luxardo cherry, amaro, and lime. It was sweet and tangy and then it lead into a chocolate note. This is amazing

  • @dominum1989
    @dominum1989 ปีที่แล้ว +1

    I just did it with Napoleon Cognac, Blue Curaçao, lemon juice and Jegermeister and called it semicolon.

  • @Abiparette
    @Abiparette ปีที่แล้ว +2

    I love this theory!! I’ve used it several times, my favorite recipe being a fraternal twin to the last word…
    1 oz each of lemon, gin, yellow chart and st Germ.
    Super freakin tasty.

  • @morningstarred
    @morningstarred ปีที่แล้ว +1

    i feel like i'm obligated to share this here given the formula of the episode, but a couple months back i wanted to try a last word. the bar i was at didn't have green chartreuse or maraschino liqueuer, so instead we substituted amara montenegro and grenadine respectively, and it was really good!! the bartender and i named it the final word. i've since tried it with using maraschino instead of grenadine as well as splitting that part halfway between maraschino and grenadine (i tend to make the drink with the equal portions being 1 or 1.5 oz each, so the maraschino and grenadine would each be 0.5 or 0.75 oz for that version). ultimately i think i still like that original version with the montenegro and grenadine substitutions the best, and i've made it for friends and they all liked it a lot as well. it's one of those drinks that's a little dangerous cause it's quite tasty. i recommend trying it out!

  • @therustybartender
    @therustybartender ปีที่แล้ว +1

    This is a great hypothesis to follow. In the bar when i'm making a new drink i do 3/4:1:3/4:1 to your same formula. The little less citrus and herbal liquer gives you a great base and wiggle room to change it.

  • @matthewfullhart9187
    @matthewfullhart9187 ปีที่แล้ว +2

    Just tried equal parts
    Campari
    Gin
    Lemon Juice
    Liquor 43
    Had to add a bit of simple syrup, but dang, it’s surprisingly good, with a lot of evolution. Lemon and the floral bits of the gin hit early, then the vanilla from the L43, and finally the bitterness and herbs from the Campari.
    I think if I make this again, I’ll try acid adjusting orange juice to essentially turn this into a creamsicle.

    • @matthewfullhart9187
      @matthewfullhart9187 ปีที่แล้ว

      I also had the idea of a single elimination bracket tournament for each combination of 2-4 ingredients from each category. The Final Countdown.

  • @aegis766
    @aegis766 ปีที่แล้ว +2

    Extra credit for correct use of Hypothesis and Theory

  • @BeatlesUS99
    @BeatlesUS99 ปีที่แล้ว +2

    I’ve been looking for something like this too start branching out and creating my own cocktails with. Just made a shockingly delicious cocktail with Underberg, plantation 5yr, Falernum, and lime. Cheers to another way to rack up those little green caps!

    • @BeatlesUS99
      @BeatlesUS99 ปีที่แล้ว +2

      @@brianfrolo245 I haven’t had Smith & Cross in a while so I can’t say. Plantation 5 year has more character and funk than something like their original dark, but not as much as Appleton Estate signature imo. Good for mixing or sipping though, especially at the price point.

    • @BeatlesUS99
      @BeatlesUS99 ปีที่แล้ว +2

      @@brianfrolo245 fyi curaçao might be better for this seat-of-the-pants cocktail, I just grabbed the Falernum on a whim 🤷‍♂️

  • @wraggal
    @wraggal ปีที่แล้ว +1

    Love these style videos! I tried rye, amaro montenegro, triple sec and lemon.. delicious!!

  • @jpgsawyer
    @jpgsawyer ปีที่แล้ว +1

    So yes this works.... 1 measure rye whisky, 1 measure lemon juice, one measure green ginger wine, one measure maraschino liquor. I call it the Last Plastic Mac and it really does work. :D

  • @dgiz14
    @dgiz14 ปีที่แล้ว +2

    I came up with a cocktail a few months ago based on this premise that was Mezcal, Passoa, Ancho Reyes Chili liqueur, and citrus (I haven't decided which i like best but i, or passion fruit juice... but I think lime.)

  • @Vanzlo
    @Vanzlo ปีที่แล้ว +13

    Something like a cursed drinks episode based on this formula would be very interesting to watch. I wonder if the magic formula accounts for Kaoliang Wine.

    • @scaper8
      @scaper8 ปีที่แล้ว

      I don't remember which one, but I'm pretty sure that he did make something at least passable following the last word's formula. But I agree that trying to really push this would make for an interesting episode.

    • @benjaminmontz2811
      @benjaminmontz2811 ปีที่แล้ว +1

      I just found a drink with malort that uses this recipe. Grapefruit juice, four roses, disaronno, malort

  • @mightytom1
    @mightytom1 ปีที่แล้ว

    I’ve been trying out this technique for the past week and it’s yielded some pretty damn good results. Here’s my favorite so far:
    0.75 oz Laird’s bonded apple brandy
    0.75 oz St-Germain elderflower liqueur
    0.75 oz Cocchi Vermouth Di Torino
    0.75 oz fresh squeezed lemon juice
    0.25 oz honey syrup
    1 egg white or 0.5 oz aquafaba
    7 drops orange blossom water
    Shake with ice and double strain into a chilled coupe.
    I’m calling it the Blossom Dearie № 4 because there were 3 other drinks I could find that were already named after her.

  • @sywrexile3078
    @sywrexile3078 ปีที่แล้ว +9

    I'm down to hear more of this! Feels like it's been a long time ;)

  • @berelinde
    @berelinde ปีที่แล้ว +11

    Love the concept and I look forward to trying it with my limited stock. I want to try a cocktail with gin, pomegranate liqueur, grapefruit juice, and angostura bitters. Edit: I am counting the bitters as my herbal liqueur. I hope you don't mind.

  • @ivanivanovic5857
    @ivanivanovic5857 ปีที่แล้ว

    I prefer:
    2 oz base spirit
    1/2 oz sour
    1/2 oz sweet
    Does great daiquiris. If you want a strawberry, pineapple, or melon daiquiri, use about 1-2 oz of the fruit
    Does great sours. Lime for tequila, lemon and maple syrup for whiskey, add an egg froth too.

  • @DerekBarolet
    @DerekBarolet ปีที่แล้ว

    Using this formula, Rye Whiskey or London Gin, Blueberry Liquor, Lemon Juice, and Pergote Amaro. Game changing drinks

  • @Crokuz
    @Crokuz ปีที่แล้ว +1

    Gotta be one of the best HTD episodes! I just love how Greg gets all giddy with the whole concept and inventing all these new cool ass drinks. Wanna try all of these now for sure!

  • @Beowulf03
    @Beowulf03 ปีที่แล้ว +1

    Decided to put this to the test and did equal parts Novo Fogo, Grapefruit, Italicus, and Amoro Di Angastura and... God damn it, it was pretty good.

  • @JF42339
    @JF42339 ปีที่แล้ว

    It works.
    Just used Countrau, ameretto, bourbon, and lemon juice. 10/10

  • @AlexanderKominek
    @AlexanderKominek ปีที่แล้ว +1

    I was at the liquor store and bought some chartreuse because I had some maraschino at home, then when I got home I realized it was amaretto, not maraschino and I was disappointed. This episode has inspired me to try it anyway this weekend.

  • @RobBernhard
    @RobBernhard ปีที่แล้ว +1

    I was sent this video by a friend. First time viewer. Went right out and got a bottle of Plantation Pineapple Rum. The Last Drink is excellent. I think for me I need to have less Chartreuse but I didn't realize that until I made it so I added some more creme de banana and that was good. Thanks for these ideas!

  • @pestitcher5386
    @pestitcher5386 ปีที่แล้ว +4

    I would love a video based on bitters. there are so many types anymore. I try and experiment but there are so many! especially the sampler packs you can get. I want to try more but I get intimidated

  • @samcates5308
    @samcates5308 ปีที่แล้ว +2

    Hope the move went ok Greg! Happy to have you back

  • @AgentKaypar
    @AgentKaypar 9 หลายเดือนก่อน

    This is my favorite episode of How to Drink! I live in Utah where we're at the mercy of the limited selection in state-owned liquor stores, but this formula just works.

  • @shermanthompson871
    @shermanthompson871 ปีที่แล้ว +2

    Wheel of last word: Spin a wheel of base spirits, a wheel of sour fruit juices, Wheel of sweet liqueurs, and wheel of herbal liqueurs.

  • @MarkRovelli
    @MarkRovelli ปีที่แล้ว +1

    my friend, you just gave me a lot of work to do (separate my liquors into herby vs sweet) and trying all sorts of concoctions with hopefully happy outcomes as shown in this video! thanks!

  • @frankdavidson8795
    @frankdavidson8795 ปีที่แล้ว

    Have you ever come back to these recipes while sober? Curious if they still have the “shock and awe”. Keep it up Greg still my favorite channel to watch, even after all these years.❤