There are a lot of other drinks at Disney that I think would be worth knowing how to make at home, or to create improved versions of, any suggestions? Curiada: bit.ly/Shopthesedrinks iSi Whipper: amzn.to/3vQjjVi\ iSi Chargers: amzn.to/3S6vc0J Foam Magic: amzn.to/48JkODb 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 best and worst drinks at Disney: th-cam.com/video/4rKrXOO5FkY/w-d-xo.htmlsi=Cd6F0yK6O0yW7I4G Star Wars Galaxy's Edge Drinks Recreated!: th-cam.com/video/VKboM2sts9U/w-d-xo.htmlsi=fJkSyj0GMdp3_Fbl Need Your Disney Fix? Dole Whip: th-cam.com/video/LXz_kL2_S-Y/w-d-xo.htmlsi=9G34SVY4LT8gtSnY
I've never been to Disney World, but I love the "Final With a Fix" from the Lamplight Lounge at California Adventure in Anaheim. Looking at the menu on the app, I think it's basically a raspberry margarita with a spritz of mezcal. But damn is it good.
Greg showing up to Disneyland with a cooler full of specialty ice is the funniest damn thing. "I'll take a Tempting Tigress, no ice... I brought my own."
Not even "specialty" ice. Just decent ice. Bad water makes for bad ice. You should not use warm tap water for ice first of all, because of all the stuff from the pipes that gets dissolved into warm water. And some water just has other nasty stuff in it if gets sourced from a bad source, like a stagnant, overgrown lake or whatever. Go have a glass of cold water in your town, and think about what it tastes like. Don't necessarily try to find notes, like in alcohol, just the general taste. Then, the next time you visit another town, or a place in your town that you know gets its water from a different source than your, compare that to the water at your home. You'll notice that, even if neither of them tastes bad, they do have at least slightly different flavors.
Love Greg and How To Drink, these episodes where he’s relying on his knowledge and experience to make novel and better versions of these drinks is him at his best! Truly inspiring content
You've got quite the collection of "foodinized" drinks. Cheeseburger, pizza, avocado... I wonder if you wouldn't consider the strange yet curious and possibly wrong challenge of a surf and turf drink? Or, even a sushi drink. Wasabi and all. Honestly, I'm a bit morbidly curious how you'd pull it off.
I get the audience and the channel is base on liquor, but the spirit of lafous brew is that it looks like beer but its not. A non-alc version would have been a win.
Would love to see a series of drinks based on the rides themselves. Mostly because I think Greg would have a blast with the rums for Pirates of the Caribbean 😂
I'm actually really curious what he would do for the "Tower of Terror". Go with the theming alone, or also the experience of the ride itself? You could do a lot of things with that
For those legitimately wondering what makes bad ice, the quality of the ice is only as good as the water you put in it, so if the water is very hard tap water, it’ll make your drinks taste bad. Additionally a lot of Ice machines do *not* get cleaned regularly and, that does bad things to the flavor. You don’t need perfect cocktail Ice, but it also helps because a larger, denser pice of ice will melt slower reducing delusion but… do not worry about it unless you are trying to do something fancy.
It should be noted he's also referring to the fact that his fridge ice is just sitting in the fridge all the time, absorbing all kinds of flavors and whiffs from the food in there. If you have fresh ice or a freezer that only contains ice it will taste a lot better.
This. Honestly I was very surprised so many people don't know that ice can taste bad and how badly it can ruin your drinks, since it's extremely common where I live. Seriously, in my area even quite expensive bars tend to have the same musty, mineral tasting ice that you would expect from a fast food restaurant. I never order stuff like the Old Fashioned or Negroni because I'd have to chug them before the ice taints them.
@seba_stiano in my experience it's hard to even convince people water can have a bad flavor. They just say "huh? It's literally flavorless" yeah in a science lab lol
@@nevadanate4957 I grew up on well water that was INCREDIBLY sweet tasting compared to even the water at my (rural) school that was maybe 5 minutes drive from home that drew from it's own well, so water can taste different even within the same region. I always know when someone has lived in a single town for too long, because they'll argue about water not tasting like anything unless it's fancy bottled water. Also when we recently moved house, we got the fridge from the family we bought from and were warned to toss all the old ice out because apparently it can absorb more than just odors from the stuff around it. Meaning really old ice can start to harbor bacteria that can make you sick, even if that bacteria is technically not active. Makes sense, but it was a total surprise to my family to learn that.
Fun Fact from a working cocktail bartender: the Tempting Tigress works so well cause it's essentially a Lion's Tail cocktail with the addition of Tamarind (OG is Bourbon, All spice liqueur, and lime with a touch of simple and Ango). Was on the menu a while back, for sure a crowd favorite
Came here to say this, not sure why he was dancing around it. 1 oz. Allspice is a bit much for my taste, but Greg unironically stated how much he loves it.
I think a brightly colored garnish would resolve your concern about the color of the Thai Basil Smash. Maybe include a bright red, Thai chili pepper in addition the basil leaf. 🌶️ 🌿
I’m thinking a spring of cilantro, shaken and garnish? So glad you added the extra lime at the end - the whole episode I kept saying “needs more lime needs more lime” so you saved me from ruin a drink by making it with 3/4 instead of half. Well played!
Dear Mr. How To Drink, I've noticed that you've been putting out a lot of content lately. I hope you aren't overdoing it. Please use this show as an excuse to take as many vacations as you like. I will happily watch all of it. OK bye :)
Suggestions from an ex-castmember/local: Best Classic Cocktails on property are at the Enchanted Rose in the Grand. Their Lavender Fog is the standout of the menu though. Best Disney Springs is the Salt Air Margarita at Jaleo which has a salty foam on top (other great options on this menu as well). Homecoming has some moonshine based sugary nightmare drinks that would be great to see you try to fix.
The bartender at the America pavilion in Epcot told us the blackberry moonshine sour is the top selling drink in Epcot. I would love to see a review and recipe!🥃🇺🇸
Thank you! I was looking forward to this after watching the other vid. I know it was brief in the other one but Trader Sam's is my favorite place to get drinks when we're in Orlando and I would love to hear your takes on your favorite drinks there. Or some tips on making them on home. Cheers man!
i laughed out loud when your avocado went rolling because it was so relatable staying at the polynesian is also one of my bucket list items. every time i think i'm doing well financially i think about staying for a night, and then i change my mind when i look at the price. every time. lmao
Kinda missed a major component of Lefou’s Brew in the original tasting. It’s an apple juice and marshmallow drink. I’d argue for it to be truly an elevated version, there might need to be a take on that flavor in it.
its also nonalcoholic! i get that this is a show about cocktails blah blah blah, but to really be an elevation and not just riffing off it one should keep to some of the restraints as the original
@Alex-wi1mx As someone who drinks, I fully agree. It's like saying, "Ok, I'm going to recreate the Big Mac, but it's going to be fully vegan and have vegan breaded chicken in it." There's adaptation and straight up completely changing it. I don't understand why he didn't freeze apple juice, blend it and then add some sparkling water. Could have been a less sugary Icee.
@@Alex-wi1mxAnd Greg has made non-alcoholic drinks in the past, such as the NiColas and Sunset Sarsaparilla. I think it could’ve been neat if he did an elevated version and an alcoholic version
@@vaelophisnyx9873Oh I’d agree. It is undoubtedly overly sweet. It’s just so strange he never made the connection to the marshmallow flavor being present, as it’s unmistakeable. There are liqueurs and syrups that are flavored to marshmallow that could have been added, swap a little bit of the Apple Jack for it maybe
Er, GT, this is really good, but your sound balance is off. I have my sound bar on 100, yet your highest level on my sound bar is roughly 40. I can hear you, but it's a struggle. Everything else is WAY COOL.... but the sound is making it difficult. Love, Bob
At my work (tequila & mezcal bar) we do an ancho chile salt. Take dried ancho Chiles and food process them, then when they’re nice and processed, process them some more with a bit of coarse salt. Nice smoky delicious but not too spicy
I came here hoping Greg would finally do a Yub Nub and teach me how to make an elevated version for home. Thanks for doing some fun ones, at least. Tempting Tigris and LeFou's Brew look good.
I tried making a Tempting Tigress by the book but mine is overbearingly sweet. I think the syrup I bought is the issue because it did not taste like HTD's description.
The shaker would've made a better phone if you would've turned it and held it upside down and then put the cartridge in. If you do it while it's upside down it works better. And then shake it and turn it right side up and then use it like regular
Hamilton Allspice dram is way closer to what you would find in Jamacia that I have found. Austrians don't really get it down authentically. You should try it.
@@punkinpiez I assumed she's on maternity leave, she and her partner were trying to get pregnant for a while and last time she was in a video she had become pregnant and couldn't drink.
Chinola goes in about 75% of my drinks because I love passionfruit. It's the best liqueur on the market. Thank you for the recommend, as you're how I found it!
As an absolute Disney World nerd I loved this video so much!! I would like to suggest that next time you visit the Edison at Disney Springs, Steak house 71 at the contemporary, the Space 220 lounge in Epcot (very hard to get a reservation), and the Enchanted Rose lounge at the Grand Floridian! I’m excitedly looking forward to your next Disney video! 🥰
I think I need more description on good ice besides " not swoopy droopy ice" is that square cubes? Clear cubes? Just fresh ice? Giant cubes? Please to explain hahaha
Clear ice is best ice you see clear it means there's no impurities and bubbles trapped in the ice so it will melt slower and dilute less along with not releasing minerals and other junk into the cocktail Past that it depends on the cocktail It's too much to give a short answer But it's not that complicated Just make sure you have more ice than liquid and you should be fine especially for home tending
Really wish you could have tried the drinks from Disney's Galactic Starcruiser so you could help us figure out how to recreate those. Absolutely LOVED (most) of them.
i've always wanted to see you do your own personal faves or some new recipes you've created, but as i'm writing this i'm sure there's gotta be something in your thousands and thousands of vids you've already made. anyway, a revisit could be interesting. love your stuff greg, see you next time ❤
The flavour profile of the disney/HTD Thai basil fizz is so different to what a Thai basil fizz is in australia/the one bit of Thailand I've been to that it's spinning me out. Would be super interesting to try.
I'm so glad I found your channel! (Actually a few years ago) But i love to watch your videos after coming home from work/university. Keep up the good work! Greetings from Germany
Lefou name is Pun on Le Fou which in English is "The Fool[ish Apprentice]"... There may be an "In Joke" there where only Newbie Cocktail Drinkers would find it tasty.
I would watch an entire episode about ice. Water source, volume against surface area, whatever. How much runtime could you get out of it? Consider it a challenge.
Considering you can taste the gator in the swamp of most Florida municipal tap water... which is what feeds most industrial-type icemakers... yeah, Florida Tap Water(tm) ice is gonna ruin anything its in.
For the Lapu Lapu, you should use calamansi juice in place of lime, and maybe a spear for the garnish instead of the umbrella ;-) I wonder how it would be with alak, like lambanog!
Ice matters, if you make your ice with shitty water from like an unfiltered refrigerator and then put it in your drink. Eventually when that ice chips from shaking and melts your gonna make your drink taste like shit. And Florida’s water is terrible. I would say the water that you make your ice with matters.
what is your opinion on grocery store bags of ice? I always buy one when I know I am going to be making drinks but is it truly better than the stuff you can make at home?
When were you there that it was so quiet? La Cava usually has a line up the ramp and into the front lobby. Nomad Lounge usually has a wait of an hour or more. You're more likely to score a bottle of Pappy 23 for 50% off retail than you are to get a table at 'Ohana most of the time.
Definitely curious what you would do with the Violet Sake at Epcot's japan pavilion. I like the way it is there, but I bet a more complex variant on it would be fun
You know, I never would've thought it was the ice quality itself that made everything taste off at Disney. I figured it was just that good ole' Florida swamp water the ice was probably made of that brought that flavor. I'm from Chicago where it's way too easy to take for granted how awesome the water quality is here and some of the other major cities around the Great Lakes.
The ice quality can make a lot of very subtle differences, even to a glass of water... but other than being more watered down, the kind of major changes Greg was noticing are from the swamp water.
Love watching Greg making drinks (both good and bad) and my favorite parts are always the tasting notes on screen, they are a riot. Sadly, living in Seattle, I will not be able to have any of these drinks from the source, and the production and ingredient lists are complex beyond my skills, so they will not be made at home. Keep up the fun!
Have you tried testing to avocado tequila for shelf stability, or does it oxidize and turn the terrible oxidized avocado brown? The green is really interesting and looks good, but I'm sufficiently lazy that I'm not going to do an infusion every time I want a single drink at my home bar. I may be interested in making up a portion of a bottle if it'll be shelf stable though.
Last year we stayed at the Poly at Disney World. I will agree that the Lapu Lapu is nothing special but, what's better than walking around the resort with a drink in a damn pineapple! I liked the drinks at Trader Sam's much better though.
i've always found that when working with bad ice, a combination of slightly different techniques when making the drink as well as drinking the drink fast enough so that the ice doesnt start to float negates most of the problems that you have with bad ice. of course this only works if you're the one making and consuming the drink. i once made a cocktail up on the spot for someone that i was super proud of but she let the ice dilute to oblivion and that made me sad. she enjoyed the drink though and i guess that's all that matters
A Lion's Tail! The Tempting Tigress is a Lion's Tail plus tamarind! One of my favorite cocktails! Bourbon, allspice dram, lime, bit of simple, and bitters. Doesn't make any sense but it's a classic and incredible! Please make more.
Hey, since you have that tamarind simple syrup, you might be interested in a Vero Mango Margarita, named after the Vero Mango chili popsicles of my childhood. Could probably workshop to be more in your taste, but for me it's 1 part of the tamarind simple, 4 parts Ancho Reyes, 6 parts mango nectar, and 6 parts reposado tequila, dash of saline, shaken and then strained into a glass rimed with Tajin.
I think it would really be cool to see an episode exploring what goes wrong or right when balancing a drink using more of a chef's guide to the basic flavor groups (sweet, salty, sour, bitter, umami) and then using those principals to make a drink on the fly. Mixologists use it too (to an extent, but often with different terminology), but I want to see an episode attempting to emulate how a chef might tackle a new recipe.
I absolutely promise the reason the ice tasted bad was because it's made from Florida tap water, lmao. Like, you know how Pirates of the Caribbean has that musty, cave smell inside? I thought that was part of the theming. After living there for 8 months on the college program, I realized that's just how Florida water tastes.
There are a lot of other drinks at Disney that I think would be worth knowing how to make at home, or to create improved versions of, any suggestions?
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The best and worst drinks at Disney: th-cam.com/video/4rKrXOO5FkY/w-d-xo.htmlsi=Cd6F0yK6O0yW7I4G
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Need Your Disney Fix? Dole Whip: th-cam.com/video/LXz_kL2_S-Y/w-d-xo.htmlsi=9G34SVY4LT8gtSnY
Keep up the good work
The adult lemonade in Andy’s lunch box is pretty good
It's probably way too simple vut the Morrocan Mint Tea cocktail in Epcot is very nice.😊
I've never been to Disney World, but I love the "Final With a Fix" from the Lamplight Lounge at California Adventure in Anaheim. Looking at the menu on the app, I think it's basically a raspberry margarita with a spritz of mezcal. But damn is it good.
Never been there but I'm here to just say that I'm absolutely in for a second part! I really enjoyed those couple of episodes
"Let's fix these" is probably my favorite HTD content.
Especially the viewer submitted ones, since those start off fairly good and he makes them even better
Seconded and Thirded.
Fourth-ed if I have to.
I like these pretty good but I really like the ones from games and such and am patently waiting on one making dnd potions
Agreed. Peak HTD
100%
Greg showing up to Disneyland with a cooler full of specialty ice is the funniest damn thing.
"I'll take a Tempting Tigress, no ice... I brought my own."
Not even "specialty" ice. Just decent ice. Bad water makes for bad ice. You should not use warm tap water for ice first of all, because of all the stuff from the pipes that gets dissolved into warm water. And some water just has other nasty stuff in it if gets sourced from a bad source, like a stagnant, overgrown lake or whatever. Go have a glass of cold water in your town, and think about what it tastes like. Don't necessarily try to find notes, like in alcohol, just the general taste.
Then, the next time you visit another town, or a place in your town that you know gets its water from a different source than your, compare that to the water at your home. You'll notice that, even if neither of them tastes bad, they do have at least slightly different flavors.
Love Greg and How To Drink, these episodes where he’s relying on his knowledge and experience to make novel and better versions of these drinks is him at his best! Truly inspiring content
9:40 "Whatever I'm doing here is great."
Who am I to argue with greatness?
You've got quite the collection of "foodinized" drinks. Cheeseburger, pizza, avocado...
I wonder if you wouldn't consider the strange yet curious and possibly wrong challenge of a surf and turf drink? Or, even a sushi drink. Wasabi and all. Honestly, I'm a bit morbidly curious how you'd pull it off.
The Kenny cooler from Texas rodehouse
Not the fridge ice! Oh no!
I get the audience and the channel is base on liquor, but the spirit of lafous brew is that it looks like beer but its not. A non-alc version would have been a win.
This episode has pretty quiet audio. Had to crank my computer's master volume to get to a normal level.
Any drinks in the Star Wars section at Disney that make sense to try and re-create or improve?
Did a whole episode on those!
Would love to see a series of drinks based on the rides themselves. Mostly because I think Greg would have a blast with the rums for Pirates of the Caribbean 😂
I'm actually really curious what he would do for the "Tower of Terror". Go with the theming alone, or also the experience of the ride itself? You could do a lot of things with that
@@marveludustons of absinthe.
@@marveludus Bomb shot for the drop 💀
I need a Big Thunder Mountain Railroad Dark and Stormy
Greg when he gets to shooting the episode after: "Why's the rum gone"
For those legitimately wondering what makes bad ice, the quality of the ice is only as good as the water you put in it, so if the water is very hard tap water, it’ll make your drinks taste bad. Additionally a lot of Ice machines do *not* get cleaned regularly and, that does bad things to the flavor.
You don’t need perfect cocktail Ice, but it also helps because a larger, denser pice of ice will melt slower reducing delusion but… do not worry about it unless you are trying to do something fancy.
It should be noted he's also referring to the fact that his fridge ice is just sitting in the fridge all the time, absorbing all kinds of flavors and whiffs from the food in there. If you have fresh ice or a freezer that only contains ice it will taste a lot better.
This.
Honestly I was very surprised so many people don't know that ice can taste bad and how badly it can ruin your drinks, since it's extremely common where I live.
Seriously, in my area even quite expensive bars tend to have the same musty, mineral tasting ice that you would expect from a fast food restaurant.
I never order stuff like the Old Fashioned or Negroni because I'd have to chug them before the ice taints them.
@seba_stiano in my experience it's hard to even convince people water can have a bad flavor. They just say "huh? It's literally flavorless" yeah in a science lab lol
"dilution" :P
@@nevadanate4957 I grew up on well water that was INCREDIBLY sweet tasting compared to even the water at my (rural) school that was maybe 5 minutes drive from home that drew from it's own well, so water can taste different even within the same region. I always know when someone has lived in a single town for too long, because they'll argue about water not tasting like anything unless it's fancy bottled water.
Also when we recently moved house, we got the fridge from the family we bought from and were warned to toss all the old ice out because apparently it can absorb more than just odors from the stuff around it. Meaning really old ice can start to harbor bacteria that can make you sick, even if that bacteria is technically not active. Makes sense, but it was a total surprise to my family to learn that.
Fun Fact from a working cocktail bartender: the Tempting Tigress works so well cause it's essentially a Lion's Tail cocktail with the addition of Tamarind (OG is Bourbon, All spice liqueur, and lime with a touch of simple and Ango). Was on the menu a while back, for sure a crowd favorite
Also follows the paper plane/last word 'perfect balance' formula from a few weeks ago: sour, sweet, base, herbal
You refer to the Tigress drink as an ol fashioned, but it’s more akin to a Lion’s Tail.
It is just a lions tail with a different syrup. Not close to an old fashioned at all.
Came here to say this, not sure why he was dancing around it. 1 oz. Allspice is a bit much for my taste, but Greg unironically stated how much he loves it.
I think a brightly colored garnish would resolve your concern about the color of the Thai Basil Smash. Maybe include a bright red, Thai chili pepper in addition the basil leaf. 🌶️ 🌿
Really good point
I’m thinking a spring of cilantro, shaken and garnish? So glad you added the extra lime at the end - the whole episode I kept saying “needs more lime needs more lime” so you saved me from ruin a drink by making it with 3/4 instead of half. Well played!
Honestly, "Thai flavor inspired drink" is probably the most inspired use of a peanut butter alcohol I wouldn't have even thought of that
Dear Mr. How To Drink, I've noticed that you've been putting out a lot of content lately. I hope you aren't overdoing it. Please use this show as an excuse to take as many vacations as you like. I will happily watch all of it. OK bye :)
Suggestions from an ex-castmember/local:
Best Classic Cocktails on property are at the Enchanted Rose in the Grand. Their Lavender Fog is the standout of the menu though.
Best Disney Springs is the Salt Air Margarita at Jaleo which has a salty foam on top (other great options on this menu as well). Homecoming has some moonshine based sugary nightmare drinks that would be great to see you try to fix.
+1 for Enchanted Rose
I don’t know how much of the chaos in this show is scripted/spontaneous. Either way I love it!
The secret is Greg films a few of these in a row so he tends to be quite tipsy
The bartender at the America pavilion in Epcot told us the blackberry moonshine sour is the top selling drink in Epcot. I would love to see a review and recipe!🥃🇺🇸
Seconding this comment!
That sounds delicious!
It's a great drink, but like all drinks at Disney maybe a little sweet for my taste. I'd be curious to hear Greg's recipe for it!
Love the concept of these videos. Like “chains of America” on steroids
Thank you! I was looking forward to this after watching the other vid. I know it was brief in the other one but Trader Sam's is my favorite place to get drinks when we're in Orlando and I would love to hear your takes on your favorite drinks there. Or some tips on making them on home. Cheers man!
Sam's is phenomenal. I stick to the Hippopotamaitai, the Zombie, and the Uh-Oha
I'm a big tamarind fan, I'd love to make a Tempting Tigress. I just wish Allspice Dram was available where I live.
Cotton & Reed in DC, a small rum distillery, makes a killer allspice dram
highly recommend if you're looking for other allspice drams
I came immediately to say this! They make fabulous rums, great cocktails at the distillery bar, and the Allspice Dram is on my bar at home!
i laughed out loud when your avocado went rolling because it was so relatable
staying at the polynesian is also one of my bucket list items. every time i think i'm doing well financially i think about staying for a night, and then i change my mind when i look at the price. every time. lmao
Kinda missed a major component of Lefou’s Brew in the original tasting. It’s an apple juice and marshmallow drink. I’d argue for it to be truly an elevated version, there might need to be a take on that flavor in it.
its also nonalcoholic! i get that this is a show about cocktails blah blah blah, but to really be an elevation and not just riffing off it one should keep to some of the restraints as the original
honestly may be part of why he hated the original. Too sweet
@Alex-wi1mx As someone who drinks, I fully agree. It's like saying, "Ok, I'm going to recreate the Big Mac, but it's going to be fully vegan and have vegan breaded chicken in it."
There's adaptation and straight up completely changing it.
I don't understand why he didn't freeze apple juice, blend it and then add some sparkling water. Could have been a less sugary Icee.
@@Alex-wi1mxAnd Greg has made non-alcoholic drinks in the past, such as the NiColas and Sunset Sarsaparilla. I think it could’ve been neat if he did an elevated version and an alcoholic version
@@vaelophisnyx9873Oh I’d agree. It is undoubtedly overly sweet. It’s just so strange he never made the connection to the marshmallow flavor being present, as it’s unmistakeable. There are liqueurs and syrups that are flavored to marshmallow that could have been added, swap a little bit of the Apple Jack for it maybe
Er, GT, this is really good, but your sound balance is off. I have my sound bar on 100, yet your highest level on my sound bar is roughly 40. I can hear you, but it's a struggle. Everything else is WAY COOL.... but the sound is making it difficult.
Love, Bob
Mixing my love for mixology and being a disney adult makes this peak content for me ❤
Same! Definitely more of this 😂
At my work (tequila & mezcal bar) we do an ancho chile salt. Take dried ancho Chiles and food process them, then when they’re nice and processed, process them some more with a bit of coarse salt. Nice smoky delicious but not too spicy
I came here hoping Greg would finally do a Yub Nub and teach me how to make an elevated version for home.
Thanks for doing some fun ones, at least. Tempting Tigris and LeFou's Brew look good.
I think he did some on the cantina drinks a while back
I tried making a Tempting Tigress by the book but mine is overbearingly sweet. I think the syrup I bought is the issue because it did not taste like HTD's description.
SHOUTOUT TO THE GREEN ROOM GOBLINS!!!
It brings me joy to still be seeing the green room goblin shout outs after all this time
Who dat
@@totaltrumpet it is a discord thing, it originated during the call in election stream that Greg did during the pandemic.
Ice 100 percent matters. But, I make it for a living, so I may be a bit biased...
Ok, after hearing you do the old timey radio announcer kind of voice now I want to see you make some character drinks for Hazbin Hotel.
The shaker would've made a better phone if you would've turned it and held it upside down and then put the cartridge in. If you do it while it's upside down it works better. And then shake it and turn it right side up and then use it like regular
My wife and I had dinner at Nomad Lounge when we went to Disney for our Honeymoon. The food, the drinks, the service was all fantastic.
Hamilton Allspice dram is way closer to what you would find in Jamacia that I have found. Austrians don't really get it down authentically. You should try it.
For the Thai orgeat what peppers did you use and what were your ratios? This seems like such an amazing addition for someone who likes tiki drinks.
Something I’ve been wondering about for a while is whatever happened to Meredith? And Midnight Local? Is it just because he moved?
I was wondering the same thing. I'm not a Patron but maybe he talked about it there?
@@punkinpiez I assumed she's on maternity leave, she and her partner were trying to get pregnant for a while and last time she was in a video she had become pregnant and couldn't drink.
Chinola goes in about 75% of my drinks because I love passionfruit. It's the best liqueur on the market. Thank you for the recommend, as you're how I found it!
Tough Titties is so classic! It makes me think of my dear departed Aunt , whom we all miss.
Is midnight local coming back?? Noticed the intro theme during the Tempting Tigress drink!!
As an absolute Disney World nerd I loved this video so much!! I would like to suggest that next time you visit the Edison at Disney Springs, Steak house 71 at the contemporary, the Space 220 lounge in Epcot (very hard to get a reservation), and the Enchanted Rose lounge at the Grand Floridian! I’m excitedly looking forward to your next Disney video! 🥰
I think I need more description on good ice besides " not swoopy droopy ice" is that square cubes? Clear cubes? Just fresh ice? Giant cubes? Please to explain hahaha
Clear ice is best ice you see clear it means there's no impurities and bubbles trapped in the ice so it will melt slower and dilute less along with not releasing minerals and other junk into the cocktail
Past that it depends on the cocktail
It's too much to give a short answer
But it's not that complicated
Just make sure you have more ice than liquid and you should be fine especially for home tending
What going on with the volume here?
Thank you!! I thought I was going crazy!!! lol
Really wish you could have tried the drinks from Disney's Galactic Starcruiser so you could help us figure out how to recreate those. Absolutely LOVED (most) of them.
i've always wanted to see you do your own personal faves or some new recipes you've created, but as i'm writing this i'm sure there's gotta be something in your thousands and thousands of vids you've already made. anyway, a revisit could be interesting. love your stuff greg, see you next time ❤
The flavour profile of the disney/HTD Thai basil fizz is so different to what a Thai basil fizz is in australia/the one bit of Thailand I've been to that it's spinning me out. Would be super interesting to try.
I'm shocked it's that regular of a drink. It literally sounds like they just tried to make pad thai into a drink
Great video, stayed at the Polynesian as a kid whenI couldn't appreciate it. Anyway! Nomad is amazing. Tiki is the best... Beverly. Malort. When.
Anyone else get Flaming Moe's episode flashbacks when the avocado jumped from Greg's hand?
I'm so glad I found your channel!
(Actually a few years ago)
But i love to watch your videos after coming home from work/university.
Keep up the good work!
Greetings from Germany
Lefou name is Pun on Le Fou which in English is "The Fool[ish Apprentice]"... There may be an "In Joke" there where only Newbie Cocktail Drinkers would find it tasty.
I would watch an entire episode about ice. Water source, volume against surface area, whatever. How much runtime could you get out of it? Consider it a challenge.
Considering you can taste the gator in the swamp of most Florida municipal tap water... which is what feeds most industrial-type icemakers... yeah, Florida Tap Water(tm) ice is gonna ruin anything its in.
For the Lapu Lapu, you should use calamansi juice in place of lime, and maybe a spear for the garnish instead of the umbrella ;-) I wonder how it would be with alak, like lambanog!
Ice matters, if you make your ice with shitty water from like an unfiltered refrigerator and then put it in your drink. Eventually when that ice chips from shaking and melts your gonna make your drink taste like shit. And Florida’s water is terrible. I would say the water that you make your ice with matters.
So what would you recommend then for making good ice, what brands of water+ice making utilities?
Ice matters. My wife and son hate our freezer ice. Once and a while I taste it, my wife says it's like the "dry" in a dry wine. My son just says bad.
Thoughts on the avocado Margarita, what are your thoughts going the frozen route and tossing in a fresh avocado when you blend it up
what is your opinion on grocery store bags of ice? I always buy one when I know I am going to be making drinks but is it truly better than the stuff you can make at home?
Fashionably Late Spice is Greg’s favorite Spice Girl
When were you there that it was so quiet? La Cava usually has a line up the ramp and into the front lobby. Nomad Lounge usually has a wait of an hour or more. You're more likely to score a bottle of Pappy 23 for 50% off retail than you are to get a table at 'Ohana most of the time.
Definitely curious what you would do with the Violet Sake at Epcot's japan pavilion. I like the way it is there, but I bet a more complex variant on it would be fun
you can absolutely use the wrong vodka for a drink like the tigress -stares at flavored vodkas.-
i just noticed the deer head left the set! what happend?
You know, I never would've thought it was the ice quality itself that made everything taste off at Disney. I figured it was just that good ole' Florida swamp water the ice was probably made of that brought that flavor. I'm from Chicago where it's way too easy to take for granted how awesome the water quality is here and some of the other major cities around the Great Lakes.
The ice quality can make a lot of very subtle differences, even to a glass of water... but other than being more watered down, the kind of major changes Greg was noticing are from the swamp water.
@@adde9506 Ah, so it wasn't just in my head. The gator drool those people drink daily does indeed taste worse.
Love watching Greg making drinks (both good and bad) and my favorite parts are always the tasting notes on screen, they are a riot. Sadly, living in Seattle, I will not be able to have any of these drinks from the source, and the production and ingredient lists are complex beyond my skills, so they will not be made at home. Keep up the fun!
Have you tried testing to avocado tequila for shelf stability, or does it oxidize and turn the terrible oxidized avocado brown? The green is really interesting and looks good, but I'm sufficiently lazy that I'm not going to do an infusion every time I want a single drink at my home bar. I may be interested in making up a portion of a bottle if it'll be shelf stable though.
It doesnt last, you basically need to infuse as part of making the cocktail, which is admittedly insane.
I really like the sound of the Thai Basil Fizz, quite a different idea for a drink
Thr loss of that ice hurts me Greg. I feel that pain.
Squeezes in lime and notes with disappointment that it tastes like a drink with lime in it.
The audio seems a lot quieter than usual. Great video though!🍸
Florida water tastes like 💩. No wonder it makes terrible ice.
It used to be toasted marshmellow foam on LeFous Brew.
Been playing kingdom hearts so yeah this kinda has my interest
"Ice Blind Taste Test" video coming soon? 😁
Finally someone saying Lafou’s Brew is terrible 🤣
YAS! More Disney / Theme Park / Amusement Thing whatever content please!
God bless you Greg. Going through a tough time right now, and I'm really happy to see this. Love seeing your content/uploads. Keeping me positive!!
I really liked the last drink where you showed the whole process if trying to figure out the mix. Id love to see more of that!
Nice I'm in the top 100 likes and top 1000 views I'm excited
Last year we stayed at the Poly at Disney World. I will agree that the Lapu Lapu is nothing special but, what's better than walking around the resort with a drink in a damn pineapple! I liked the drinks at Trader Sam's much better though.
Bay lake tower and taking the monorail to trader Sam’s is pretty good!
Bad Ice is due to our Gator flavored water, I hate it too
I subbed because of this episode. Clicked on so fast 😂
Sloopy, droopy, whoopie-whap ice 😂
Couldn't have said it better myself
i've always found that when working with bad ice, a combination of slightly different techniques when making the drink as well as drinking the drink fast enough so that the ice doesnt start to float negates most of the problems that you have with bad ice. of course this only works if you're the one making and consuming the drink. i once made a cocktail up on the spot for someone that i was super proud of but she let the ice dilute to oblivion and that made me sad. she enjoyed the drink though and i guess that's all that matters
A Lion's Tail! The Tempting Tigress is a Lion's Tail plus tamarind! One of my favorite cocktails! Bourbon, allspice dram, lime, bit of simple, and bitters. Doesn't make any sense but it's a classic and incredible! Please make more.
Hamilton does a good allspice dram as well 7:43
I need to get my hands on that!
🔥
Yes! Pimento Dram! Came here to comment the same thing. I love anything Hamilton.
PLEASE make a recipe book ❤️
Great show. Looking forward to one on Trader Sam's drinks.
Hey, since you have that tamarind simple syrup, you might be interested in a Vero Mango Margarita, named after the Vero Mango chili popsicles of my childhood. Could probably workshop to be more in your taste, but for me it's 1 part of the tamarind simple, 4 parts Ancho Reyes, 6 parts mango nectar, and 6 parts reposado tequila, dash of saline, shaken and then strained into a glass rimed with Tajin.
"and this worked, so who cares"
I think it would really be cool to see an episode exploring what goes wrong or right when balancing a drink using more of a chef's guide to the basic flavor groups (sweet, salty, sour, bitter, umami) and then using those principals to make a drink on the fly. Mixologists use it too (to an extent, but often with different terminology), but I want to see an episode attempting to emulate how a chef might tackle a new recipe.
the audio levels seem way too low
Totally made a Tempting Tigress after watching your previous episode. Made tamarind syrup just for the occasion. Did not disappoint.
Nice to see your creativity and problem-solving at work!
Where has co-host been this long while? I've missed her witty banter.
+1 for the nitrous oxide research on the avocado margarita, Dave Arnold would give a round of applause!
I absolutely promise the reason the ice tasted bad was because it's made from Florida tap water, lmao. Like, you know how Pirates of the Caribbean has that musty, cave smell inside? I thought that was part of the theming. After living there for 8 months on the college program, I realized that's just how Florida water tastes.