I want to do more episodes like this, drop your favorite "upgrade" drinks in the comments! Use code HOWTODRINK50 to get 50% off your first Factor box at bit.ly/3XGsFM1! Viski - viski.com/howtodrink Curiada - bit.ly/orderthese Midnight Local: @MidnightLocal 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 Ruin a drink with one word: th-cam.com/video/3dUZq_ERv1o/w-d-xo.htmlsi=HEpILepXd9gQqDFk How to drink like a grown up: th-cam.com/video/5Fze44Q28rg/w-d-xo.htmlsi=GCdD84239ZeZT_3B Cheap vs. Expensive cocktails: th-cam.com/video/xh6GM9HzB3M/w-d-xo.htmlsi=ugze0-wbBi7vcBP8 You NEED to know these drinks!: th-cam.com/video/uDVuUZrqIMc/w-d-xo.htmlsi=IZ3EcAtO84xgPeLN
To really complete the episode I'd like to quote Greg from 4 years ago: "If you like Pina Colada... Drink a Painkiller instead" But yeah, this episode was already very rum focused hahaha
As fun as the cursed cocktails/Greg torture drinks are, I always love seeing drinks you actually like on the show! The passion for the art is so much clearer whenever you’re not holding back tears from drinking those awful drinks.
Agree 100%! I do love the odd episodes like the cursed cocktails but these types of videos where Greg you show your passion is what got me hooked 4 years ago! Keep it up!
While I do agree - there was a timer there I thought Greg had given up the straight episodes for the quirky ones - I actually think the "bad drink" episodes are great, because he tries to pull the flavors apart and figure out how to make a good (or at least decent) drink it of this. That's actually really useful for beginning cocktail artists. Greg also really picks flavors apart really well (and quite entertainingly) and gives you possibly one of the best instructional video series' on, funny enough "how to drink". I would recommend Greg first to anyone looking to get into elevated cocktails, because he EXPLAINS things so well, and he's more entertaining than most. Eventually, I would turn them on to Anders as well, but I really think they're are a bunch of episodes of HTD, especially the bad cocktail ones, that have a lot of really good things in them.
Hey, just wanted to acknowledge that the opening statements spliced with the HTD musical open worked really well and kept the pace up. Speedrunning informative alcohol content.
More of these episodes please. It gives me more ideas for what to try at a bar rather than just picking through a menu for something with a base spirit that I like in it.
Idea: since we are getting into the colder months, this would be a good time for creamy cocktails. I know fall is when I want a thick, creamy drink that will sit heavy. Contrasts against the lighter, more refreshing cocktails of spring/summer. In the fall/winter, I want either a meal in a glass, or something warming.
@@digitaldeathsquid3448 I feel hot drinks gets covered a lot. But creamy focused doesn’t get a lot of love. Agreed that hot drinks are seasonally appropriate though.
I love grains of sugar in my drink. The whole point of using a straw with Caipirinhas is sucking up the little sugar grains and lime pulp to have something to chew on with every sip.
@@mattia_carciola You could try making a caipirinha with rum. I'm not so sure of the difference between cachaca and rum but aren't they both spirits made from the distillation of sugar cane or some similar product of it?
@@SuspectNmbr1 Brazilians have many variants on the caipirinha with other spirits, so it's for certain not off the table. You can make a caipiroska with vodka, a saquerinha with sake, caipiríssima with rum. I've seen bars serving tequila caipirinhas and whisky caipirinhas. There's really no wrong way to make it, the idea is a fruit, sugar and alcohol and then add ice.
As soon as I discovered a Mezcal Paloma, it has been my go-to drink any time of the year. I think half of the beauty is in the simplicity of the original recipe, but I'd be dumb not to try this re-imagination with Mezcal instead. Thanks Greg!
I usually do a 50/50 split between fresh juices and grapefruit soda, but a while back I tried a 100% juice (using red+white grapefruit, and lime) topped with soda water. It was good, in fact it did a better job of showcasing the tequila I was using, but I still kinda preferred my usual. Definitely going to have to make some grapefruit oleo and give this method a shot
Might like my paloma recipe 3 oz grapefruit juice 2 oz tequila or mezcal 1 oz of lime juice 0-.5 of simple to taste. Stir. Pour in a glass with ice cubes. Tol with mineral water.
A Caipirinha was actually the very first cocktail I ever made myself! (I'm not counting pouring vodka into a half empty juice bottle as a cocktail) I was taught how to make an alcohol free Caipirinha at school when I was maybe 13 years old, so as soon as I was of age I made the alcoholic version. 10/10 definitely one of my favorites!
Greg's Mule rant at the end made me want a video like "what drink isn't better with rum?" Where he just replaces the normal alcohol in some cocktails with rum and see if it ruins any.
Wonderful episode Greg, this is exactly the type of episode that first turned me on to your channel. I love how you make it look so simple, how passionate you are about the drinks, and your reactions to the tasting. The meme episodes are great but you turned me on to mixology just by making delicious looking drinks that I felt like I could make at home. Cheers to more like this, keep up the good work!
Hey, I know this comment won’t reach too far but hopefully you see it. I just wanted to hopefully reach someone at the HTD team to say thank you. Watching this channel taught me more than I ever deserved to know about mixology, and since becoming a fan I’ve started getting creative and making drinks. I never found something that I really felt good at anything before, but now I have several of my own personal drinks I’ve made that I’m incredibly proud of, and I couldn’t have done it without Greg and the HTD team. Great episode, as always, and thank you so much for sharing your passion with everyone! Here’s to many more in our futures! 🥂
Absolute stellar episode Shout out to your further understanding of the culture surrounding the caipirinha, you'd fit in nicely at a sunday feijoada with your local roda de samba Edit: My go to dark and stormy gets much improved with a few dashes of ango
Hey Greg. Had an Elderflower Sherbet on a beautiful sunny May day in Scotland. The drink seemed to embody everything great about that nice spring day. Combine and shake the following with some crushed ice in a shaker (sorry, I've only got the metric measurements): 50ml gin; 25ml Elderflower liqueur; 100ml cloudy apple juice; 25ml lemonade. Pour over crushed ice in a hurricane glass. Add lemon slice and mint garnish. I'm not sure what this would be an upgrade for but it sure was tasty!
I drink maybe twice a year. I watch your videos constantly because you are just pure entertainment. The way you describe drunks is so filled with nuance and fun. Just a great show. So stoked youtube sent me this way!
"I'm going to say something controversial here. Every written down version has 1-2 dashes of Angostura bitters." Me: Wait, is he actually going to say that this doesn't need Angostura, or that another type of bitters is better? "Everyone I've seen make it from Trinidad uses 10-20 dashes." Me: ... Yeah, that tracks.
Nice ideas on the new intro Greg! I think I do miss kinda the “show intro” format where the HTD logo has its stand still but, I LOVE that your team are continuing to look into new creative choices to make this show even better. When you are innovative and also giving history you are at your best.
A joy of an episode. I love the shift back towards older video openers where you have some voice-over mingled with the opening clips, feels very...familiar in a good way. Good luck and godspeed, everyone.
My go to for a quick Paloma is tequila and a grapefruit Spindrift. It’s not overly sweet at all, and it keeps that grapefruit flavor really well. Obviously not super sophisticated, but it’s a great go to in the summer for a drink on the porch!
Absolutely loved this. Looking forward to future adaptations. Followed along with over half and now my legs don't function. Work tomorrow is going to be a right laugh.
Dark & Stormy has been a favorite of mine since I stumbled on it a year or two ago. I had some groceries delivered and it came with some random small can of ginger beer as a promo, and I thought "what the hell am I going to do with ginger beer?" I had never had it before, so I didn't realize it's wonderful to drink all by itself. I googled "cocktail with ginger beer" and found the recipe. Went out and grabbed some lime juice, and was pleasantly surprised. I've been using Plantation 5 Year.
Highly recommend trying a paloma with mezcal over tequila and tajin or other spicy salt mix on the rim. The smoke and grapefruit go really well together
I was once in a party, trying to impress a girl, she wanted rum and Coke, and I, having seen the show, knew the role of lime juice into it, made quite the achievement of a very good drink with no experience. I, then, failed at every other aspect of impressing a girl, and she "spent the night" with a friend while I spent the night with the rest of the bottle of rum. Also: Regular Car Reviews is AMAZING! Loved the episode!
Can Ranger Greg come back and make a cocktail based off the Olympic National Park of Washington State? Maybe some sort of a sour with an absinthe spritz and a cedar sprig for a garnish? Would love to see more Ranger Greg segments!
Went to a hidden cocktail bar in NYC that taught me this. He asked "what do you like, what do you want" and delivered 3 different cocktails each delivering on exactly what I wanted while not being a regular old fashioned, very fun.
have to say the intro is so well timed for the pacing of the video, really like how it plays DURING the introduction, instead of pointlessly AFTERWARDS
To all those who like Frangelico, I have been recently blown away by trying it with a squeezed lime wedge in it! Since you used lime in a lot of the cocktails and was hyping it up, I felt I needed to share this with the world ❤
As somebody who keeps a bottle on hand mostly just because I like how it looks, I appreciate getting some kind of tip what to do with it. Maybe that could be an episode? "X different drinks for Y kinds of liqueur you probably bought because the bottle looked cool"?
Was not expecting an RCR reference from this channel lol. If Mr. Regular and Greg did an episode together, the world would either transcend existence or violently implode. And I'm here for either outcome
I think the difference in watching you now is that I’ve come to realize - everything you say is too sweet is about where I consider it to be just sweet enough. I’m glad that I’ve figured that out over time, because basically I just add an ounce of simple to whatever you build.
One time I was at a Brazilian steakhouse for my birthday with some friends, they had the caipirinha in their cocktail menu. First sip was like I was ascending, it was simply the most refreshing and crisp drink that still had bite. I was an instant convert, I loved it
As I got older/out of college, I moved from drinking rum and cokes and mules to Cuba libres and Dark and Stormies, when I could, for a lot of the reasons mentioned, and it's nice getting confirmation that was the right decision. Lime makes so many drinks that much better.
This is such a fantastic idea! Get people used to making simple cocktails to take the next step without risking not liking what they try making! Also, nice step up in the editing department as well, love the little bits you put in
My best friend / roommate in college used to always watch Regular Car Reviews and I completely forgot about that channel's existence in the years since. Thank you for reminding me, Greg. I will be binging those for the next couple weeks.
Wow, the editing is next-level in this one! Great stuff and love the suggestions. Palomas are a winter staple for me, as the citrus is just the best this time of year.
On the note on layering on the dark and stormy, i always heard that was how it got its name. The Dark Rum atop the cloudy ginger beer looking like stormclouds. Then you serve with a straw and its stirred to preference before drinking.
Howdy Greg, we need some kinda "Halloween Horror drinks" .. just tryin to think a bit outside the box. Some kinda like, "Customer is always wrong" but themed.. if that's even possible. Also, hope things are well, I'm living up to my moniker here on YT. Best Wishes.. Calamity Bo- (explodes)
There’s a maxim that states writing about music is like dancing about architecture. I think you, good sir, are dancing successfully, if not brilliantly, about architecture.
it was so validating for you to say that the dark and stormy should be mixed so that it's actually good. The first cocktail I ever had was a dark and stormy (it was a shortlist at an event and i guessed randomly). I remember hating how dry and one note it was at first, but after a few minutes, after some melting and mixing occured, it became REALLY good. I also wonder about your's (or others takes). I've seen an alternative to the moscow mule as a "mexican mule" which, if I remember correctly, used tequila and a softer but spiced ginger beer. I really liked it because the tequila stood up and added those nice sweet notes. However, I've only seen it at a restaurant in the middle of nowhere, and I wonder if it was just a cost saving drink xD
My go to "mule" is a gin mule. I usually go for a gin with a citrus sorta vibe and there's a local distillery that makes one using native australian botanicals that I find to be quite nice but I've also had it with Bombay citron and it was quite nice there
I love a Mexican Mule. Tequila is way more interesting than vodka and the combination is supremely refreshing. It's true that you don't see it on many menus but I have been making them at home a lot
brazilian here, while both are cane products, the main difference is that cachaça is made from fermented and distilled cane juice and rum is made from molasses, which is a cane sugar byproduct. also, the white pith thing for caipirinhas is kind of a myth lol, what actually brings a little more bitterness is shaking the cocktail, which releases the oils in the peel. as an alternative you can build it in the glass, which in turn releases less of the oils into the drink (this is actually how the IBA lists the recipe). I personally like to shake mine also though, not only for the essential oils but also to incorporate the ingredients better anyways, loved the video! another alternative drink i love is a mezcal mule, so so good
When I first learned to drink I drank dark and stormy (without any lime) that was Reed's Extra and Cruzan's Navy black strap. Recently I have found Cruzan is making a black strap again, and I am so pleased to have it again.
One time many many years ago, I was a designated driver. I made up a drink that was a few dashes of Ango and a squeeze of lime in a glass of Diet Coke and it's been a favorite ever since. I've never heard of a Cuba Libre but I feel like I know its family.
I’m happy I already knew about the dark and stormy. I actually had never heard of a Moscow mule until this video, but the dark and stormy was my first ever cocktail.
A lil while back I joined a game of DnD, in person. Was trying to think of who I'd play - And I was watching your show while doing so. Thanks to that, I now play a kobold named Bitters. Thank you for providing the inspiration, Greg.
I love how this version of Cuba Libre is the version my dad used to make, but since Rum made my Dad's belly upset he used Brandy. I tasted both, both are great.
For the Fall/Winter season maybe you could take a look at the "Hot apple pie". It's made using apple juice(not from concentrate, no added anything just 100% juice) liquor 43, amaretto, lemon juice, cinnamon and for those who like it whipped cream. It is made hot and It's rather sweet but it's also rather meant to be a dessert drink, you just have one of and sipp for a while.
Thank you!!! During the COVID lockdown, our COVID bubble group would get together weekly and have a cocktail of the evening. Whisky sour, pain killer, paper plane, the list goes on. I very quicky moved away from the sweeter cocktails, because all the sugar just got too cloying. I very much appreciate a video dedicated to some less sweet alternatives (many of which I’ve made in the past). Thanks!
Of all these drinks, "original" or "improved", the only one I'm confident I could successfully order anywhere I'm able to go is the dark and stormy. Those are common. Otherwise, even for basic stuff like a martini, you'll get"sorry, only espresso martinis" (or any number of drinks called a martini because they're served in a martini glass). Try ordering a margarita anywhere in melbourne and they'll assume you mean frozen because that's all anyone sells.
Dark 'n Stormy, from what I can find, goes like this: After WWI, the drink came about. It has its origins in a Ginger Beer factory that was run by the Royal Naval Officer's Club. The sailors soon discovered that a hefty splash of the local Gosling's Black Seal rum was a great addition to the Ginger Beer. Story goes, a sailor said the drink looked like "the color of a cloud only a fool or dead man would sail under", which is how it got its name.
Dark n stormy is lemon, ginger, black rum. The trademark-free version I call a "Tenebrous/Tempestuous." If made with not dark rum, I call it a "bright n sunny"
The craft bars I work at have basically abandoned julep strainers. They are an inferior strainer for most things and there is not a good reason to keep them around when you already have multiple hawthorns around
Describing the caipirinha as a daiquiri that was thrown into a Cummins diesel may be your most acute and accurate cocktail description ever. And that’s saying something.
Also fun fact about the last drink: a "Dark 'n' Stormy" has to be made using Goslings, but if you call it a "Dark and Stormy" (not using the patented name), you can use whatever dark rum you want :)
I love the Campari in the Poloma! For me the grapefruit was overwhelmed by the lime, so I found the following more to my liking: reduce the lime juice by half and double the grapefruit juice, open pour and keep the soda topper.
This video's tl;dr: add angostura bitters, and use fancy rum. Queen's Park Swizzle: Mojito. add angostura bitters and use demarara rum Cuba Libre: Rum and coke. Add angostura bitters. Caiparinha: Daiquiri. Use Cachaça. Dark and Stormy/Rum buck: Moscow mule. Replace vodka with black rum.
One summer, I purchased a bottle of Cachaça and a bag of limes and I can confirm: a caipirinha is a beautiful drink. While I do love a good Dark n Stormy, my favorite mule variation is still the London mule (so, dry gin instead of vodka).
I make a caipiroska subbing the limes for my variation of preserved lemons, which is just a quart's worth of quartered lemons salt pickled with a cinnamon stick for a couple of months. The lemons have a wonderful perfumed smell when they're ready. Highly recommend. I call it a caipiravado
Brazilian here: in Caipirinha, pronounce the a in ca- like "ah", not "ey". Also: Caipirinha is always with lemons. If you will replace them with other fruits, often strawberry passion-fruit or kiwi, it's called a Caipifruta. Oh and if you replace cachaça with vodka it becomes a Caipiroska (yes, like that, not Caipirodka as one might expect).
As a man from The Bahamas, I appreciate Greg for giving rum the shine it deserves! Rum and Island life are the married couple you call "relationship goals"
Hello, Mr. How To Drink. A trick for less-watery simple syrup, assuming you aren't already doing it, is adding a non-cane sugar to your syrup. I make a 2/1 simple, adding an additional 15% of the weight of the sugar, of glucose (or honey or corn syrup). The different sugars interfere with crystallization, so a 2/1 simple syrup will never re-crystallize.
Greg is officially the most convincing salesman for Factor, because the only other time I’ve seen someone make that kind of reaction upon eating in a youtube video was Cadence Gao, a professional chef eating his own post-service dinner.
Here in Brazil people DO make a lot of different versions of caipirinha, like you said, usually switching the lime for another fruit, but sometimes switching the spirit, usually for sake(which we call sakerinha) or vodka(which we call caipirosca) which leads to kiwi sakerinhas, strawberry caipiroscas, and stuff which, despite having very little ingredients in common with their caipirinha lineage are still seen as "kind of caipirinhas" anyway. Fun to see that our base cocktail that we play with and change so much can be seen as a robust and interesting change of pace outside of Brazil.
coming back to greg after a year, and man the music is bangin. ive been walking around my kitchen just casually shuffling and doing some small steps to the music
These drinks along with the rum v cachaça debate really demonstrate how much rum and sugar cane spirits deserve as much distinction as whiskeys. Four fantastic spirits with distinctly different history and profiles on display.
I recently had my birthday dinner at Fogo De Chao, and I had one of their Caipirinha. It was amazing, and it tickled me so wonderfully with the complexity of the flavors. I'm very much a fan.
Stooooop!!! Omg I read "a drive-by fruiting" in the tasting notes and I'm dying 🤣🤣🤣 I love Mrs. Doubtfire and I could only read it in Robin's voice, it gets me every time!
Aguardiente in Colombia is actually flavored with anise! Just went on a deep dive about this stuff and it seems like aguardiente ("Fire water") is used as a generic term for hard liquor in Spanish/Castellano, aguardente in Portuguese. Thanks wikipedia!
Another great improved cocktail is the improved Genever. Also, I've found that if you have a whisky-based drink (such as a Manhattan) which is a bit out-of-balance, a dash of maraschino helps integrate it.
Look it, a Paloma is Jarritos, tequila, lime, and salt. To make it any other way simply won't do. Here in Philadelphia, we have a restaurant downtown called El Vez and as long as I've been going there they made the Paloma just that way. One summer my girlfriend and I went in and the eager and very ebullient bartender suggested I let her make me a Paloma in "a different way". I was loathe to disappoint her, so I agreed. She made the Paloma in much the way you did. I took one sip and said yeah, no this won't do. She was crestfallen. I told her I would gladly pay for the experimental drink, but she wouldn't have it and brought me the Paloma the way that I was used to having it. Now I ask you how was I supposed to enjoy their insanely delicious nachos with an under carbonated not sweet enough Paloma? One man's opinion, of course, and to each his own, and what not. Just felt I should voice. I truly love your channel by the way.
My wife doesn't like Maraschino liquer so i subbed in Benedictine for her and now that's how we drink our "improved whiskey cocktails" because it is DIVINE! ...you might need to consider it a Monte Carlo with this substitution, but then you'd be sweating the small stuff.
A dark and stormy is my favorite cocktail. Though, since getting a cooking job at a bar, I have been exploring different liquors neat. I'll get back to the dark and stormys eventually.
The Old Fashioned is my absolute favorite drink, and my favorite twist on an old fashioned is to make it with bourbon barrel vanilla extract instead of bitters (or my mom's homemade vanilla extract which she makes with rum) and maple syrup instead of sugar. Actually I generally prefer maple syrup, simple or honey for my old fashioned...s instead of sugar. I coat the glass in honey, drop the ice on top, pour the extract or bitters on top of the ice, just enough to coat it, and then add the bourbon or rye on top. That said...your version sounds delicious. I'll absolutely be trying this soon.
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I want to do more episodes like this, drop your favorite "upgrade" drinks in the comments!
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Ruin a drink with one word: th-cam.com/video/3dUZq_ERv1o/w-d-xo.htmlsi=HEpILepXd9gQqDFk
How to drink like a grown up: th-cam.com/video/5Fze44Q28rg/w-d-xo.htmlsi=GCdD84239ZeZT_3B
Cheap vs. Expensive cocktails: th-cam.com/video/xh6GM9HzB3M/w-d-xo.htmlsi=ugze0-wbBi7vcBP8
You NEED to know these drinks!: th-cam.com/video/uDVuUZrqIMc/w-d-xo.htmlsi=IZ3EcAtO84xgPeLN
Piña Colada too sweet for you? Ask your barkeep to whip up a Jungle Bird instead!
The Paloma sounds basically like the mexican equivalent of the lonkero (long drink) from Finland, with tequila instead of gin.
To really complete the episode I'd like to quote Greg from 4 years ago: "If you like Pina Colada... Drink a Painkiller instead"
But yeah, this episode was already very rum focused hahaha
@@jaydub2971I LOVE a Jungle Bird, but it lacks the coconut notes. I would go with an acid adjusted Painkiller.
It's not much fancier, but I'll drink a Whiskey Smash over a Whiskey Sour any day
As fun as the cursed cocktails/Greg torture drinks are, I always love seeing drinks you actually like on the show! The passion for the art is so much clearer whenever you’re not holding back tears from drinking those awful drinks.
We also need some descriptions like the Whisky cocktail one
I especially love when he's surprised that he's enjoying a new drink
I totally agree! I like that he tries different episode formats but I’d way rather see him be happy having a Cocktail than hating it!
Agree 100%! I do love the odd episodes like the cursed cocktails but these types of videos where Greg you show your passion is what got me hooked 4 years ago! Keep it up!
While I do agree - there was a timer there I thought Greg had given up the straight episodes for the quirky ones - I actually think the "bad drink" episodes are great, because he tries to pull the flavors apart and figure out how to make a good (or at least decent) drink it of this. That's actually really useful for beginning cocktail artists. Greg also really picks flavors apart really well (and quite entertainingly) and gives you possibly one of the best instructional video series' on, funny enough "how to drink". I would recommend Greg first to anyone looking to get into elevated cocktails, because he EXPLAINS things so well, and he's more entertaining than most. Eventually, I would turn them on to Anders as well, but I really think they're are a bunch of episodes of HTD, especially the bad cocktail ones, that have a lot of really good things in them.
Hey, just wanted to acknowledge that the opening statements spliced with the HTD musical open worked really well and kept the pace up. Speedrunning informative alcohol content.
I totally read that as suggesting an HTD musical.
@@MuriKakari *starts imaging it* ... Well, if that floats on your New York Sour...
More of these episodes please. It gives me more ideas for what to try at a bar rather than just picking through a menu for something with a base spirit that I like in it.
Idea: since we are getting into the colder months, this would be a good time for creamy cocktails. I know fall is when I want a thick, creamy drink that will sit heavy. Contrasts against the lighter, more refreshing cocktails of spring/summer. In the fall/winter, I want either a meal in a glass, or something warming.
Or - boozy hot drinks (e.g. Irish coffee). You might think up something that really works in that department
@@digitaldeathsquid3448 I feel hot drinks gets covered a lot. But creamy focused doesn’t get a lot of love. Agreed that hot drinks are seasonally appropriate though.
Love spiced drinks when it gets cold.
Absolutely, more creamy drinks!!!
Everyone gangsta until someone becomes gay about it.
I love grains of sugar in my drink.
The whole point of using a straw with Caipirinhas is sucking up the little sugar grains and lime pulp to have something to chew on with every sip.
That’s me and the ice
@@howtodrink What a versatile drink! (unfortunately cachaca in Europe costs a fortune, so it's a rare treat)
@@mattia_carciolame too. Bought a beautiful bottle from Weber Haus a few years ago and recently learned it was limited edition. Part of my soul died.
@@mattia_carciola You could try making a caipirinha with rum. I'm not so sure of the difference between cachaca and rum but aren't they both spirits made from the distillation of sugar cane or some similar product of it?
@@SuspectNmbr1 Brazilians have many variants on the caipirinha with other spirits, so it's for certain not off the table. You can make a caipiroska with vodka, a saquerinha with sake, caipiríssima with rum. I've seen bars serving tequila caipirinhas and whisky caipirinhas. There's really no wrong way to make it, the idea is a fruit, sugar and alcohol and then add ice.
As soon as I discovered a Mezcal Paloma, it has been my go-to drink any time of the year. I think half of the beauty is in the simplicity of the original recipe, but I'd be dumb not to try this re-imagination with Mezcal instead. Thanks Greg!
I usually do a 50/50 split between fresh juices and grapefruit soda, but a while back I tried a 100% juice (using red+white grapefruit, and lime) topped with soda water. It was good, in fact it did a better job of showcasing the tequila I was using, but I still kinda preferred my usual. Definitely going to have to make some grapefruit oleo and give this method a shot
Might like my paloma recipe
3 oz grapefruit juice 2 oz tequila or mezcal 1 oz of lime juice 0-.5 of simple to taste. Stir. Pour in a glass with ice cubes. Tol with mineral water.
Mmm, yeah. Mezcal paloma is so good.
A Caipirinha was actually the very first cocktail I ever made myself! (I'm not counting pouring vodka into a half empty juice bottle as a cocktail)
I was taught how to make an alcohol free Caipirinha at school when I was maybe 13 years old, so as soon as I was of age I made the alcoholic version. 10/10 definitely one of my favorites!
What does the virgin/non-alc version entail? I’m not a big drinker, so I’m curious.
The one we made was very simple! Muddle lime and brown cane sugar, add crushed ice, and top with ginger ale@@LotusHearted
Greg's Mule rant at the end made me want a video like "what drink isn't better with rum?" Where he just replaces the normal alcohol in some cocktails with rum and see if it ruins any.
Wonderful episode Greg, this is exactly the type of episode that first turned me on to your channel. I love how you make it look so simple, how passionate you are about the drinks, and your reactions to the tasting. The meme episodes are great but you turned me on to mixology just by making delicious looking drinks that I felt like I could make at home. Cheers to more like this, keep up the good work!
What a perfect episode. To be honest I didn't really 'get' the title till I clicked, but this is up there for the best of H2D for me
Hey, I know this comment won’t reach too far but hopefully you see it. I just wanted to hopefully reach someone at the HTD team to say thank you. Watching this channel taught me more than I ever deserved to know about mixology, and since becoming a fan I’ve started getting creative and making drinks. I never found something that I really felt good at anything before, but now I have several of my own personal drinks I’ve made that I’m incredibly proud of, and I couldn’t have done it without Greg and the HTD team. Great episode, as always, and thank you so much for sharing your passion with everyone! Here’s to many more in our futures! 🥂
Absolute stellar episode
Shout out to your further understanding of the culture surrounding the caipirinha, you'd fit in nicely at a sunday feijoada with your local roda de samba
Edit:
My go to dark and stormy gets much improved with a few dashes of ango
Hey Greg. Had an Elderflower Sherbet on a beautiful sunny May day in Scotland. The drink seemed to embody everything great about that nice spring day. Combine and shake the following with some crushed ice in a shaker (sorry, I've only got the metric measurements): 50ml gin; 25ml Elderflower liqueur; 100ml cloudy apple juice; 25ml lemonade. Pour over crushed ice in a hurricane glass. Add lemon slice and mint garnish. I'm not sure what this would be an upgrade for but it sure was tasty!
Anything Elderflower is amazing
I drink maybe twice a year. I watch your videos constantly because you are just pure entertainment. The way you describe drunks is so filled with nuance and fun. Just a great show. So stoked youtube sent me this way!
After watching so many episodes of Greg torturing himself with other people’s drink orders, it’s nice to see him truly enjoying the drinks he made.
"I'm going to say something controversial here. Every written down version has 1-2 dashes of Angostura bitters."
Me: Wait, is he actually going to say that this doesn't need Angostura, or that another type of bitters is better?
"Everyone I've seen make it from Trinidad uses 10-20 dashes."
Me: ... Yeah, that tracks.
Nice ideas on the new intro Greg! I think I do miss kinda the “show intro” format where the HTD logo has its stand still but, I LOVE that your team are continuing to look into new creative choices to make this show even better. When you are innovative and also giving history you are at your best.
A joy of an episode. I love the shift back towards older video openers where you have some voice-over mingled with the opening clips, feels very...familiar in a good way. Good luck and godspeed, everyone.
Didn't expect this show to bring a tear to my eye 🥹
My go to for a quick Paloma is tequila and a grapefruit Spindrift. It’s not overly sweet at all, and it keeps that grapefruit flavor really well. Obviously not super sophisticated, but it’s a great go to in the summer for a drink on the porch!
I use Spindrift to make Tom Collins. Gin, simple, ice, and Spindrift to complement the meal flavors.
Absolutely loved this. Looking forward to future adaptations.
Followed along with over half and now my legs don't function. Work tomorrow is going to be a right laugh.
Dark & Stormy has been a favorite of mine since I stumbled on it a year or two ago. I had some groceries delivered and it came with some random small can of ginger beer as a promo, and I thought "what the hell am I going to do with ginger beer?" I had never had it before, so I didn't realize it's wonderful to drink all by itself. I googled "cocktail with ginger beer" and found the recipe. Went out and grabbed some lime juice, and was pleasantly surprised. I've been using Plantation 5 Year.
Highly recommend trying a paloma with mezcal over tequila and tajin or other spicy salt mix on the rim. The smoke and grapefruit go really well together
Yes a longer episode! Also the editing was on point and fun, would like to see more like this
I was once in a party, trying to impress a girl, she wanted rum and Coke, and I, having seen the show, knew the role of lime juice into it, made quite the achievement of a very good drink with no experience.
I, then, failed at every other aspect of impressing a girl, and she "spent the night" with a friend while I spent the night with the rest of the bottle of rum.
Also: Regular Car Reviews is AMAZING!
Loved the episode!
Can Ranger Greg come back and make a cocktail based off the Olympic National Park of Washington State? Maybe some sort of a sour with an absinthe spritz and a cedar sprig for a garnish? Would love to see more Ranger Greg segments!
Excellent choice, a lot of memories of that national park. My home ❤
Went to a hidden cocktail bar in NYC that taught me this. He asked "what do you like, what do you want" and delivered 3 different cocktails each delivering on exactly what I wanted while not being a regular old fashioned, very fun.
One of my favorite episodes in a while. Love watching Greg get the proper level of unhinged and rave about amazing drinks he loves.
have to say the intro is so well timed for the pacing of the video, really like how it plays DURING the introduction, instead of pointlessly AFTERWARDS
You rock Greg. I’ve been watching for years. Episodes are always getting better and better.
To all those who like Frangelico, I have been recently blown away by trying it with a squeezed lime wedge in it! Since you used lime in a lot of the cocktails and was hyping it up, I felt I needed to share this with the world ❤
As somebody who keeps a bottle on hand mostly just because I like how it looks, I appreciate getting some kind of tip what to do with it. Maybe that could be an episode? "X different drinks for Y kinds of liqueur you probably bought because the bottle looked cool"?
Back in the day, we used Kracken for our D&S. But now we love the Koloa spiced rum - it really makes it smooth. LOVE this episode!
With my dark and stormy’s, I prefer to put the rum on top and only slightly stir it so that it gets stronger the more I drink.
Was not expecting an RCR reference from this channel lol. If Mr. Regular and Greg did an episode together, the world would either transcend existence or violently implode. And I'm here for either outcome
Lol A drunk cinephile and an unmedicated English teacher get drunk together
wish i could rediscover htd for the first time, this channel is truly a treat that never gets old
I think the difference in watching you now is that I’ve come to realize - everything you say is too sweet is about where I consider it to be just sweet enough. I’m glad that I’ve figured that out over time, because basically I just add an ounce of simple to whatever you build.
One time I was at a Brazilian steakhouse for my birthday with some friends, they had the caipirinha in their cocktail menu. First sip was like I was ascending, it was simply the most refreshing and crisp drink that still had bite. I was an instant convert, I loved it
The julep-strainer got me. LMAO 12:18
As I got older/out of college, I moved from drinking rum and cokes and mules to Cuba libres and Dark and Stormies, when I could, for a lot of the reasons mentioned, and it's nice getting confirmation that was the right decision. Lime makes so many drinks that much better.
This is such a fantastic idea! Get people used to making simple cocktails to take the next step without risking not liking what they try making!
Also, nice step up in the editing department as well, love the little bits you put in
My best friend / roommate in college used to always watch Regular Car Reviews and I completely forgot about that channel's existence in the years since. Thank you for reminding me, Greg. I will be binging those for the next couple weeks.
Wow, the editing is next-level in this one! Great stuff and love the suggestions. Palomas are a winter staple for me, as the citrus is just the best this time of year.
Anyone else find the sound so satisfying when he shakes the shaker?
Your bitter Paloma with the luxardo bitter bianco is also delicious. I’ll have to try this version once I get more Campari
On the note on layering on the dark and stormy, i always heard that was how it got its name. The Dark Rum atop the cloudy ginger beer looking like stormclouds. Then you serve with a straw and its stirred to preference before drinking.
Howdy Greg, we need some kinda "Halloween Horror drinks" .. just tryin to think a bit outside the box. Some kinda like, "Customer is always wrong" but themed.. if that's even possible.
Also, hope things are well, I'm living up to my moniker here on YT. Best Wishes.. Calamity Bo- (explodes)
There’s a maxim that states writing about music is like dancing about architecture. I think you, good sir, are dancing successfully, if not brilliantly, about architecture.
it was so validating for you to say that the dark and stormy should be mixed so that it's actually good. The first cocktail I ever had was a dark and stormy (it was a shortlist at an event and i guessed randomly). I remember hating how dry and one note it was at first, but after a few minutes, after some melting and mixing occured, it became REALLY good.
I also wonder about your's (or others takes). I've seen an alternative to the moscow mule as a "mexican mule" which, if I remember correctly, used tequila and a softer but spiced ginger beer. I really liked it because the tequila stood up and added those nice sweet notes. However, I've only seen it at a restaurant in the middle of nowhere, and I wonder if it was just a cost saving drink xD
My go to "mule" is a gin mule. I usually go for a gin with a citrus sorta vibe and there's a local distillery that makes one using native australian botanicals that I find to be quite nice but I've also had it with Bombay citron and it was quite nice there
I love a Mexican Mule. Tequila is way more interesting than vodka and the combination is supremely refreshing. It's true that you don't see it on many menus but I have been making them at home a lot
brazilian here, while both are cane products, the main difference is that cachaça is made from fermented and distilled cane juice and rum is made from molasses, which is a cane sugar byproduct.
also, the white pith thing for caipirinhas is kind of a myth lol, what actually brings a little more bitterness is shaking the cocktail, which releases the oils in the peel. as an alternative you can build it in the glass, which in turn releases less of the oils into the drink (this is actually how the IBA lists the recipe). I personally like to shake mine also though, not only for the essential oils but also to incorporate the ingredients better
anyways, loved the video! another alternative drink i love is a mezcal mule, so so good
I love the Mrs. Doubtfire homage: a drive-by fruiting!!! 🤣🍊
"Don't sweat the small stuff; and it's almost all small stuff"
I'm stealing this piece of brilliance and you can't stop me.
It was so refreshing to see Greg get so passionate about the whiskey cocktail. Also, i miss Meredith, where'd she go? :/
May be on maternity leave!
That overkill analogy was poetry. *chef's kiss*
Heyyyy. Shout out to the green room goblins!
When I first learned to drink I drank dark and stormy (without any lime) that was Reed's Extra and Cruzan's Navy black strap. Recently I have found Cruzan is making a black strap again, and I am so pleased to have it again.
One time many many years ago, I was a designated driver. I made up a drink that was a few dashes of Ango and a squeeze of lime in a glass of Diet Coke and it's been a favorite ever since. I've never heard of a Cuba Libre but I feel like I know its family.
The objectively correct opinion on Dark & Stormys - it's my go to when asked to flinch order something at a bar.
I’m happy I already knew about the dark and stormy. I actually had never heard of a Moscow mule until this video, but the dark and stormy was my first ever cocktail.
A lil while back I joined a game of DnD, in person. Was trying to think of who I'd play - And I was watching your show while doing so.
Thanks to that, I now play a kobold named Bitters. Thank you for providing the inspiration, Greg.
Yes!
These are the videos I love, just Greg actually enjoying the drinks he’s making and great information about the drink history
I love how this version of Cuba Libre is the version my dad used to make, but since Rum made my Dad's belly upset he used Brandy.
I tasted both, both are great.
For the Fall/Winter season maybe you could take a look at the "Hot apple pie". It's made using apple juice(not from concentrate, no added anything just 100% juice) liquor 43, amaretto, lemon juice, cinnamon and for those who like it whipped cream. It is made hot and It's rather sweet but it's also rather meant to be a dessert drink, you just have one of and sipp for a while.
Thank you!!!
During the COVID lockdown, our COVID bubble group would get together weekly and have a cocktail of the evening. Whisky sour, pain killer, paper plane, the list goes on. I very quicky moved away from the sweeter cocktails, because all the sugar just got too cloying. I very much appreciate a video dedicated to some less sweet alternatives (many of which I’ve made in the past). Thanks!
Of all these drinks, "original" or "improved", the only one I'm confident I could successfully order anywhere I'm able to go is the dark and stormy. Those are common. Otherwise, even for basic stuff like a martini, you'll get"sorry, only espresso martinis" (or any number of drinks called a martini because they're served in a martini glass). Try ordering a margarita anywhere in melbourne and they'll assume you mean frozen because that's all anyone sells.
Dark 'n Stormy, from what I can find, goes like this:
After WWI, the drink came about. It has its origins in a Ginger Beer factory that was run by the Royal Naval Officer's Club. The sailors soon discovered that a hefty splash of the local Gosling's Black Seal rum was a great addition to the Ginger Beer. Story goes, a sailor said the drink looked like "the color of a cloud only a fool or dead man would sail under", which is how it got its name.
Dark n stormy is lemon, ginger, black rum. The trademark-free version I call a "Tenebrous/Tempestuous." If made with not dark rum, I call it a "bright n sunny"
This is the Greg I love. Not tortured. Just making good cocktails more accessible!
The craft bars I work at have basically abandoned julep strainers. They are an inferior strainer for most things and there is not a good reason to keep them around when you already have multiple hawthorns around
The rum and coke I feel could look great with a lite powdering of confectioners sugar dusting and outside of the glass 😊
Describing the caipirinha as a daiquiri that was thrown into a Cummins diesel may be your most acute and accurate cocktail description ever.
And that’s saying something.
Also fun fact about the last drink: a "Dark 'n' Stormy" has to be made using Goslings, but if you call it a "Dark and Stormy" (not using the patented name), you can use whatever dark rum you want :)
Dark and Stormys are life. And they're really, really easy to make. More people should drink them.
Never woulda thought Regular Car Reviews woulda popped up here. Two of some of my favorite channels. Nice shoutout!
I love the Campari in the Poloma! For me the grapefruit was overwhelmed by the lime, so I found the following more to my liking: reduce the lime juice by half and double the grapefruit juice, open pour and keep the soda topper.
This video's tl;dr: add angostura bitters, and use fancy rum.
Queen's Park Swizzle: Mojito. add angostura bitters and use demarara rum
Cuba Libre: Rum and coke. Add angostura bitters.
Caiparinha: Daiquiri. Use Cachaça.
Dark and Stormy/Rum buck: Moscow mule. Replace vodka with black rum.
This might be my favorite episode you've ever done, and I've watched like 350 of them so far!
One summer, I purchased a bottle of Cachaça and a bag of limes and I can confirm: a caipirinha is a beautiful drink.
While I do love a good Dark n Stormy, my favorite mule variation is still the London mule (so, dry gin instead of vodka).
I make a caipiroska subbing the limes for my variation of preserved lemons, which is just a quart's worth of quartered lemons salt pickled with a cinnamon stick for a couple of months. The lemons have a wonderful perfumed smell when they're ready. Highly recommend. I call it a caipiravado
Brazilian here: in Caipirinha, pronounce the a in ca- like "ah", not "ey". Also: Caipirinha is always with lemons. If you will replace them with other fruits, often strawberry passion-fruit or kiwi, it's called a Caipifruta. Oh and if you replace cachaça with vodka it becomes a Caipiroska (yes, like that, not Caipirodka as one might expect).
As a man from The Bahamas, I appreciate Greg for giving rum the shine it deserves! Rum and Island life are the married couple you call "relationship goals"
Hello, Mr. How To Drink.
A trick for less-watery simple syrup, assuming you aren't already doing it, is adding a non-cane sugar to your syrup.
I make a 2/1 simple, adding an additional 15% of the weight of the sugar, of glucose (or honey or corn syrup). The different sugars interfere with crystallization, so a 2/1 simple syrup will never re-crystallize.
Greg is officially the most convincing salesman for Factor, because the only other time I’ve seen someone make that kind of reaction upon eating in a youtube video was Cadence Gao, a professional chef eating his own post-service dinner.
Here in Brazil people DO make a lot of different versions of caipirinha, like you said, usually switching the lime for another fruit, but sometimes switching the spirit, usually for sake(which we call sakerinha) or vodka(which we call caipirosca) which leads to kiwi sakerinhas, strawberry caipiroscas, and stuff which, despite having very little ingredients in common with their caipirinha lineage are still seen as "kind of caipirinhas" anyway.
Fun to see that our base cocktail that we play with and change so much can be seen as a robust and interesting change of pace outside of Brazil.
coming back to greg after a year, and man the music is bangin. ive been walking around my kitchen just casually shuffling and doing some small steps to the music
These drinks along with the rum v cachaça debate really demonstrate how much rum and sugar cane spirits deserve as much distinction as whiskeys. Four fantastic spirits with distinctly different history and profiles on display.
I don’t think there’s another spirit where you can use wholly different distillates, and wholly different still types, and call them the same thing.
@@howtodrink Very true on the processing differences in whiskeys, if anything I'm just arguing for more respect for Rums and Cachaça.
Yup
I recently had my birthday dinner at Fogo De Chao, and I had one of their Caipirinha. It was amazing, and it tickled me so wonderfully with the complexity of the flavors. I'm very much a fan.
Yes!!! Cocktail Sunday b4 workday Monday!⚡🍸✨ ty!🎉
My mule recipe. 1 oz apple whisky, 1oz rye, 1/2 oz lime, 1/4 oz simple, 1/4 oz amaretto and top with ginger bear.
Stooooop!!! Omg I read "a drive-by fruiting" in the tasting notes and I'm dying 🤣🤣🤣 I love Mrs. Doubtfire and I could only read it in Robin's voice, it gets me every time!
Aguardiente in Colombia is actually flavored with anise! Just went on a deep dive about this stuff and it seems like aguardiente ("Fire water") is used as a generic term for hard liquor in Spanish/Castellano, aguardente in Portuguese. Thanks wikipedia!
I have made this Paloma exactly to his spec and dear lord , it’s incredible.
Again, I must mention how much I love my head canon about the Sassy Editor writing those tasting notes out😂❤
Another great improved cocktail is the improved Genever. Also, I've found that if you have a whisky-based drink (such as a Manhattan) which is a bit out-of-balance, a dash of maraschino helps integrate it.
Look it, a Paloma is Jarritos, tequila, lime, and salt. To make it any other way simply won't do. Here in Philadelphia, we have a restaurant downtown called El Vez and as long as I've been going there they made the Paloma just that way. One summer my girlfriend and I went in and the eager and very ebullient bartender suggested I let her make me a Paloma in "a different way". I was loathe to disappoint her, so I agreed. She made the Paloma in much the way you did. I took one sip and said yeah, no this won't do. She was crestfallen. I told her I would gladly pay for the experimental drink, but she wouldn't have it and brought me the Paloma the way that I was used to having it. Now I ask you how was I supposed to enjoy their insanely delicious nachos with an under carbonated not sweet enough Paloma? One man's opinion, of course, and to each his own, and what not. Just felt I should voice. I truly love your channel by the way.
My wife doesn't like Maraschino liquer so i subbed in Benedictine for her and now that's how we drink our "improved whiskey cocktails" because it is DIVINE! ...you might need to consider it a Monte Carlo with this substitution, but then you'd be sweating the small stuff.
As someone who loves the OG no fuss Paloma, this spec has me ready to dial this up this week. thanks Greg!
A dark and stormy is my favorite cocktail. Though, since getting a cooking job at a bar, I have been exploring different liquors neat. I'll get back to the dark and stormys eventually.
The Old Fashioned is my absolute favorite drink, and my favorite twist on an old fashioned is to make it with bourbon barrel vanilla extract instead of bitters (or my mom's homemade vanilla extract which she makes with rum) and maple syrup instead of sugar. Actually I generally prefer maple syrup, simple or honey for my old fashioned...s instead of sugar. I coat the glass in honey, drop the ice on top, pour the extract or bitters on top of the ice, just enough to coat it, and then add the bourbon or rye on top. That said...your version sounds delicious. I'll absolutely be trying this soon.
The new intro edit style with the voiceover on top of the slo mo shots is great! The zoomers thank u