Once more into the nightmarish morass of unexplainable horrific orders from real customers in real bars. Why would they do this to themselves? Why am *I* doing it to myself? Trade: drinktrade.com/howtodrink Curiada: bit.ly/shopspiritsatcuriada 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 4 Insane Drinks Ordered by Real People: th-cam.com/video/jozdlXQW_eA/w-d-xo.htmlsi=VrlCHwcH4AKuFbYC 5 more times the customer was wrong: th-cam.com/video/OluVEGNc21Y/w-d-xo.htmlsi=sUeb64n2Fg2aSvtY Nightmare Drinks ordered by actual humans: th-cam.com/video/YX-Vhm_7r5U/w-d-xo.htmlsi=XZVDl1RaeBWpZBZB
I've done the Tito's Old Fashioned before. Personally, I was just wanting a drink that really showed off the flavor of the bitters. Wasn't great, wasn't bad, would order again. 7/10
The fact that you reviewed a coffee from Charlottesville, Virginia in an episode released the same day as the release of the ultimate episode of the Chris-Chan documentary by GenoSamuel is absolutely insane. What are the odds of that?
You should do a tasting notes drink creation. Take the tasting notes of a specific drink and you only get that and the main liquor then try to create what you had described. I think it would be fun to go back and see what these notes make you think of
Benefit of the doubt: inebriated individual who ordered the first drink got the word margarita confused for the word martini, and was actually trying to order a decaf version of the espresso martini.
You or @elle9188 are probably right, but I do wonder if replacing ~1/4 oz of the Cointreau with Kahlua (instead of using instant coffee) would result in a more or less cursed cocktail.
Now for the spin-off episode to this one: "Will it bay leaf?". Taking drinks that usually contain Baileys and replace it with bay leafs (or perhaps some sorta bay leaf suryp).
I once had a customer order a Dirty Manhattan. I had to ask and much to my dismay, he did in fact want a manhattan with olive juice (kept the maraschino cherry in too). Of course, I made it for him and I couldn't even look at what swamp liquid I had put together for him but despite all laws of nature and man, he loved it and ordered two more. I still wonder if he's okay and what life choices lead him to that godforsaken amalgamation.
@@highlorddarkstarYeah, pickle juice is more of something viewed as a sports drink type thing, though that varies depending upon what's specifically in it.
Pisco Sour, No Pisco feels like the sort of thing you order as a code phrase to enter the secret society meeting in the back room. Like Animorph’s “Cheeseburger, hold the cheese.”
Greg, the motivation behind the Tito's Old Fashioned should be obvious to you. That drink was made by your soulmate as a vehicle for drinking Angostura, since you can't drink it straight from the bottle in a restaurant.
In my experience bay leaves behave in the opposite way to socks in the washing machine, I always have to take out more than I remember putting in (unless my partner is just pranking me).
@@ThiefOfNavarreSame, have like a 15 meter tall tree in the backyard with just about a million leaves on it. It’s strangely both the most overrated herb in existence while also being probably the most underrated. When it’s used correctly it really opens your mind to them, most of the time though, it’s the same recipe from 200 years ago that all braised meat dishes stem from and because that guy used bay leaves, everyone else gets to use them too.
On the Woodford Old Milk, once you started describing the corn notes in the bourbon, and the milk, the orange, and suggested adding Kahlua for coffee flavor, I immediately went "Oh, no, this drink is now a Full Idiot Breakfast." This is an amazing stupid idea, and I love it.
Of course, if you've already added coffee for your breakfast, why not go cinnamon toast crunch and add a shot of fireball? Would that even be drinkable?
I doubt he's really ever considered the idea of a lowly customer being right. Everytime he analyzes a drink all I can taste are notes of pretentious bullshit.
@@Matt-z6q He has featured a few drinks in this "customer is always wrong" series which he ended up liking, or at least not hating, including the bay leaves martini in this video.
I wonder if he'll accept submissions? I've come up with a cocktail that I quite like: 4x dark rum 2x aperol 2x cranberry juice (undiluted, unsweetened; not "juice drink") 1x elderflower cordial 1 dash of lime juice (a lime twist might also work, but maybe not. A tiny amount of lime has a surprisingly large effect on the overall flavour). 1 dash of angostura bitters (optional) I'm not sure of whether it deserves a name, or whether anyone else would like it.
You forgot to stir the "Breakfast of Champions" with a strip of bacon. Makes all the difference. (Possibly. You never know) And replace the simple syrup with Maple syrup, while you're at it.
One time, I forgot to take out 3 bay leaves from my vegetable soup before blending it all up. I managed to strain out all the woody bits of stem and leaves because waste not want not but it turns out the heat from the soup itself as well as the destructive power of the stick blender extracted every single bit of bay leaf flavour from 3 leaves and the taste of pure overpowering bay leaves is permanently seared into my tongue. That was the day I learned bay leaves actually had a flavour. And I ate all of it because waste not want not.
Blending must be the hidden secret to getting flavour out of bay leaves. I've never known them to add anything to anything, & the only reason I've ever heard for their use was my Grandma would add one for luck.
You know what'd be fun? Greg trying to recreate drinks he's made based on the tasting notes only. I wonder what he'd make with nothing but "Still sucks. (Gremlin SFX)"
Fun idea, but I'm not sure it would work in a practical sense. The notes are quirky enough in context, borderline meaningless out of said context, so we'd mostly see a confused Greg bumbling and meandering aimlessly.
It's definitely only a couple of them that would work for doing them on the spot, or maybe it'd be one of the episodes he workshops beforehand and then only shows the finished recipes@@Cthulu1985
It’s amusing when Greg is convinced a drink will be terrible and it turns out to be good, but it’s so much better when he has hope and it gets crushed. The look on his face as he made the coffee margarita and he got a bit excited for it was perfect
@@Eyeoin396 That much was actually not surprising to me at all, because bay leaves taste of basically absolutely nothing. By themselves they have a very weak, nondescript herbal taste, but their presence is overshadowed entirely by literally any other flavor being present.
I found a cursed shot. So, I was sick and taking those Emergen-C packets that foam up when you add them to water. One day, out of stoned curiousity, instead of water, I used a bit of heavy whipping cream. It didn't react when I poured the powder in, so I stirred it with a fork, and then the sorcery began. The fizzing from the powder turned the cream into whipped cream. A weird orangey medicinal whipped cream, yet strangely palatable enough that I still finished the product. I wouldn't recommend it to normal people, but it would definitely make for a good reaction if you recreated it.
dairy plus citric acid equals curdled protein. the cream didn't whip, since no air was introduced. it thickened due to protein denaturing and trapping the liquid.
In the military, we would mix Hennessy and cranberry juice for drinks, Red Bull and Jaeger for shots, with MGD for chasers. Some nights are harder to remember.
Espresso martini with bay leaves... gives me an idea for a whole show. Misheard song lyrics are a thing. What about misheard cocktail ingredients? Is there a whole show in that? Seems like there could be. Somewhere in the space between "Customer is always WRONG" and "Ruin a cocktail by changing one word".
My sister constantly misheard songs when she was little before her hearing loss was finally noticed. She taught herself to read lips and so it went unnoticed by everyone until she was 5 or 6, I think, when a teacher had her back to the class and my sister couldn't understand what the teacher had said. Anyway, the song "Hang On Sloopy" is now "Hang on Stupid". Parson Brown from "Winter Wonderland" is Possum Brown. There are some others I've forgotten.
Fun fact: the old sprite/ginger ale & saltine crackers for sick kids was actually a thing because that combination is basically tasteless if it comes back up rather than having anything to do with staying down.
Canada drinks Caesar is a cocktail created and consumed primarily in Canada. It typically contains vodka, Clamato, hot sauce, and Worcestershire sauce, and is served with ice in a large, celery salt-rimmed glass, typically garnished with a stalk of celery and wedge of lime.[1] What distinguishes it from a Bloody Mary is the inclusion of clam broth. The cocktail may also be contrasted with the Michelada, which has similar flavouring ingredients but uses beer instead of vodka. Festivals dedicated to the cocktail are held in many cities, with the largest in Calgary Ultimate Caesar Cocktail * ½ lime * ½ teaspoon celery salt * 1 cup Caesar mix, like Clamato (or your favourite Caesar mix) * 2 ounces vodka * 1 teaspoon prepared horseradish * 3 to 4 dashes Worcestershire sauce * 3 to 4 dashes hot sauce, or to taste (I like Tabasco here, but you can use your favourite) * pinch freshly ground black pepper * ice cubes, enough to top glass Garnish Ideas (optional) * Pickled green beans * Sliced salami * Sweet onions * Pimento stuffed green olives * Celery rib Moose milk is a traditional Canadian alcoholic mixed drink with roots in the historic celebratory events of the Canadian Armed Forces. It is also served at the levée, a New Year's Day celebration held all levels of the Canadian governmental administrations to honour the member of the armed forces, from the federal level to municipalities.[1][2] The term was first recorded used to describe the cocktail in the 1915-1920 Ingredients * 1 cup cold coffee (8 ounces) * 1 cup half & half * 1.5 cups good vanilla ice cream * ¼ cup (2 fluid ounces) rum, whiskey, and/or vodka* * 2 tablespoons (1 fluid ounce) Kahlua * Nutmeg or dark chocolate shavings, to garnish Instructions 1. Dump all the ingredients (except the garnish) into a bowl and whisk maniacally. Let it sit for a minute, so the ice cream melts. 2. Top the mixture with the nutmeg or dark chocolate shavings. 3. Add a floater of rum if it feels right. Caribou is a sweet French-Canadian alcoholic beverage composed of red wine and a spirit (usually rye whisky) (mixed 3 parts to 1), and maple syrup or sugar.[1][2][3] Caribou Caribou can be made at home but is now available as a premixed beverage by the Société des alcools du Québec. It can be consumed hot or cold depending on the weather and served with citrus and cinnamon in the manner of mulled wine. Cloves and nutmeg are also commonly added to flavour the drink. 2½ oz (75 ml) Inniskillin Cabernet Sauvignon 1 oz (30 ml) Alberta Premium Rye 1 tsp (5 ml) maple syrup 1 pinch ground cinnamon cinnamon stick, for garnish The Raymond Massey is classic Torontonian cocktail, named for the esteemed actor, who passed in 1983. It’s a classy take on a whiskey highball, with ginger syrup and sparkling white wine combining to form something of an upper-crust ginger beer. * 2 parts Rye whiskey or Blended whiskey or Bourbon * ½ part Ginger syrup * 5 parts Sparkling white wine The B-52 A bartender in Banff, Alta., named Peter Fich created this cocktail in the late ’70s. He named the drink-a layered cocktail containing coffee liqueur, orange liqueur, and Irish Cream-after a New Wave band from the state of Georgia. He concocted all kinds of drinks, all named after his favourite bands, but the B-52 was the only one that became popular. * 1/3 ounce coffee liqueur * 1/3 ounce Baileys Irish cream liqueur * 1/3 ounce Grand Marnier liqueur
I have a 1970 ceramic mug in the shape of a hawk's face with the words "HAWK SHOT Smirnoff". On the bottom of the cup: Stir 2 oz. Smirnoff 100 into a mug of steaming HerbOx Beef Bouillon. Season with lemon juice...Warming! The cup itself is cool thought LOL
vodka and bouillon, frankly, not bad. will keep you warm on a cold night outside, and will dull the pain as it gives you energy. if you like drinking bouillon, you're fine
From my food service experience: that "ADD BAY LEAVES" looks to me like someone REALLY wanted bay leaves, and the bartender kept trying to add "baileys" and the customer got really mad at them.
I went to a cafe once that made a Bay Leave latte with the leaves from a tree they grew in the back. Honestly it was REALLY good, that flavor combination blew me away. They did it with a syrup and I'd imagine youd have to to get any flavor out of those things, but it's not surprising your drink wasn't awful
I've got one for you; when I took a bartending class in college many, many years ago, the instructor used it as an example of giving the customer what they order, regardless. No name or proportions -- I'll leave that up to you -- but it was Johnnie Walker Black and Hershey's syrup. He said the customer brought his own Hershey's in case there was none at the bar. This was in the days before the squirt bottles, would have been the can.
"It doesn't bring up a whole lot of things." I'm pretty sure after a heavy night of drinking, Red Bull will bring up a whole lot of things. Mostly from your stomach, but a whole lot of things.
That decafe Margarita might work ok with specialty instant coffee... since folgers is so incredibly dark and the coffee is extracted with an eye to maximising soluble material it gets all the bitter stuff.
12:24 the fact that got not only a cringe but a full body "shrivel into a husk" motion says so much for just how bad the idea of adding milk to an old fashioned is.
I work troubleshooting for restaurant POS systems and help them edit the menus, i wonder how many of these were a must press to send the drink to the kitchen 😂
Everytime one of these comes out I get excited to see good ideas that are executed poorly and fucking awful ideas done skillfully. Truly a master of the craft Greg.
Tried an experiment myself today, "the white hawaiian" which is just a white russian but with coconut milk instead of milk. Do not reccomend, its not awful but you can still sharply taste the vodka through it, and the kalua is kinda left hanging out on its own.
Dried bay leaves are a crapshoot of staleness, particularly when bought from a grocery store (the worst place to buy spices, them.) A fresh one would be more noticeable for sure.
Greg’s reaction to the Tito’s Old Fashioned reminds me of Skinner’s reaction to Ralph Wiggum’s box of unopened Star Wars figurines “diorama” - It doesn’t exactly fit the brief, but it does make him happy.
I knew Meredith had her hands full but with absolute radio silence on her for so long, was wondering if she’d be coming back at all. Glad to hear from her!!!
Greg, when I was in college, I used to work for a sandwich shop. One of the ways we used to fuck with each other is to take out the straw of someone's drink, dip it in the pepperoncini well, extract some pepperoncini juice pipet-style, and reinsert the straw back into the drink. Your next sip is pure pepperoncini juice. Blech!
The "Pisco sour no pisco" is something I've done before, but without the egg white; it's not bad IMO (although I use less simple with it), it's just a very small serving of lemonade.
You know, people like to joke about how you put Ango on Everything and I thought they were being silly until a while ago I heard you talking about putting Ango in soda..... I was so flummoxed by the idea that I went and tried it, not realizing that you probably meant soda as in seltzer not soda pop. Still, much to my surprise, you were right. Now I too am a weirdo who puts Ango in random places just to see how it might taste. Ango and your choice of Cola is actually pretty swell, ya'll should try it sometime. I would honestly love to see an episode where you try Ango on things like foods (ice cream sounds good) or in non-alcoholic beverages!
honestly that makes sense. Colas are a spiced citrus drink, underneath all the phosphoric acid and carbonated corn syrup. Adding another, different batch of herbal flavors would work.
Your comment at 10:59 kinda makes me want to see you do a video where you do non-alcoholic versions of some of the old fiction-inspired cocktails you used to make. You know, your Ambrosia drink and etc. Maybe we rate each one based on how close it gets to the original?
If I heard someone order a “Margarita, Decaf,” I would just assume they thought that there was caffeine in a margarita, and then just give them a regular margarita (since it’s already caffeine-free).
I knew the Decaf Marg was doomed when the Folger's Instant appeared. In my experience, that stuff has a burning tire note to it and should be reserved for situations where you *must* have a cup of hot brown and you don't care about anything else. I believe Folger's does spray drying for the coffee, but I've had decent results from Freeze Dried.
I believe that the red bull Long Island should be renamed the “Drink n’ Drive” Because it feels like the sort of thing ordered by the sort of people who would do that.
The Atlantic City Iced Tea - The drink you order with your last spare $20, after losing the rest of your paycheck at the slots, before getting an Uber to ACY to catch your Spirit flight back home.
16:53 -- 🎶"...and you can hear it in my accent when I talk, I'm a Frenchman in New Jersey" 🎵Not quite Sting's "Englishman in New York", but close enough. Go Greg!
Bay is a pretty subtle flavor even given time to soak (and it does have a flavor, you can check by making a tea out of it) so I'm not shocked that in a drink where it by nature couldn't really add much it didn't, especially with the high chance of old bay leaves in any given grocery store container.
Should make some 'Democracy' and 'Freedom' drinks that you would think would be in Helldivers lore, like 'Tirinid bile' and 'atomaton oil' or 'Flag risers' and the like.
Thank you for sharing your most hilarious reactions to these horrible drinks, I had a good laugh. As an unrelated aside, I have severe motion sickness and practically every youtuber these days is going handheld shaky-cam for whole or part of their shows which makes it impossible for me to watch. I really appreciate that you keep a steady camera and show us the lovely slow-motion closeups.
The only way I can make sense of the decaf margarita is that someone tried to order a virgin margarita but said decaf by mistake and doubled down when the waiter tried to clarify, so they were just like *shrug* ok *rings it up that way*
Honestly, I think someone just requested "Tito's Old Fashioned", and the person taking the order didn't realize that they just wanted a shot of Tito's. That makes so much more sense.
Bay Leaves tend to not have as much taste as they do smell, which is mostly where their flavor comes from so it sort of makes sense why they wouldn't have much of an effect shaken a bit in a drink that already smells strongly of coffee.
I get so confused as well with why people call vodka the diet spirit. The only spirit you're going to find with sugar is some rums! And even then, the total calories are almost entirely from the alcohol.
Came across something you might like - a list of Soviet cocktails from the 70s Volga - 1oz+1tsp vodka, 1/2oz orange liqueur, 1/3oz mint liqueur, scant 1oz lemon juice, 1/3oz simple, shaken Old Thomas - 1.5oz+1tsp Vana Tallinn Estonian liqueur, 2.5oz redcurrant juice, scant 1oz cherry compote (you can try maraschino cherry syrup but I recommend just going to an Eastern European deli and getting a jar of compote), stirred, serve in sugared glass garnished with lemon wedge, 4-5 cherries, and a side of roasted almonds Salute - 1.5oz+1tsp brandy (most likely, Georgian), 1/3oz lemon juice, 1/3oz orange juice, 1 teaspoon runny honey, stir then top with 1.5oz+1tsp seltzer Cherry - 1.5oz+1tsp cherry liqueur (assuming Heering rather than Maraschino), 3 1/3 oz champagne, scant 1oz cherry compote, garnish with cherries and lemon wedge Cowboy - 1oz Genever, 1oz pepper vodka, 2/3oz Benedectine, 2/3oz apricot liqueur, stir, add 1 egg yolk, take as a shot Riddle - 1oz brandy, 2/3oz coffee liqueur, 1oz white vermouth (I think they mean dry rather than blanc), 1/3oz lemon juice, cherries and lemon wedge garnish Coffee Flip - 1oz brandy, 1oz coffee liqueur, 1.5oz+1tsp port, 1 egg yolk, 1 tsp confectioner's sugar, stir and pour over crushed ice, top with a pinch of grated cinnamon Quartet - 2oz white dessert wine, 2oz gin, scant 1.5oz brandy, scant 1.5oz aged rum, garnish lemon wedge Fantasy - 1.5oz+1tsp brandy, 1/3oz champagne, 1/3oz vodka, 1/3oz lemon juice
3:31 I must be really tired after being sick the past couple of days, because the combination of disbelief and exasperation on "Bay Leaves" is cracking me up way too hard! 🤣
I salute you good sir for recreating drinks that make some restaurants and bars just say NO and kindly ask them for a drink that has some actual thought put behind it. Plus, if people are going to spend money on a cocktail, just order a good one that didn't come from items that were thrown at the dart board.
The Twist was a relatively quick and fast way of getting rid of scaling that formed on thin metals. Large pieces retained heat for longer, preventing from scale developing as quickly/deeply. The thinner the material, the fast and deeper the scale formed. Give it a twist and you break up the surface of the metal and make it difficult for heat to dissipate as quickly. That and it's le fuggin cool
i've actually had an idea for a drink a while ago, stupid meme but still 1 part sprite/7up/citrus soda of choice 1 part vodka/everclear 1 shot blue curacao mix soda and clear alcohol together. when ready to drink, drop shot in and wait for it to "radiate" through call that the "Demon Core"
You haven't lived until you've drank Jagermeister mixed with moxie! I call it the Wasted Rock ranger. Moxie is a soda from the state of Maine that tastes the boat as good as cough syrup from 1912
The bay leaves/Bailey's reminds me of a comedian I saw who, while working as a waiter, heard "avocado" instead of "afogatto." Lady wanted coffee and ice cream and got a halved avocado, lol.
You made a Margarita Negra w/ Mr. Black a while back. It was pretty good when I made it. I think the worst thing about the first one in this video is using Casamigos...might as well just use vanilla extract lol
Ginger ale and olive juice is either a first drink at a 21st birthday, or a drink ordered on a stag-ette/hen's night for the bride to be who doesn't drink. I've heard of a lot of old guys who drank scotch in milk, so maybe someone was working off that for the old fashioned? And when do you take on the title of poet laureate of bartenders? If you need a merch idea, it's just a coffee table book of phrases, your best tasting notes. "tastes like an art gallery you are not allowed to talk in". That says it all.
It's alright, Greg. There are Michelin-star chefs in the world that couldn't tell you what bay leaves taste like but they still know many foods that just aren't right without them.
Once more into the nightmarish morass of unexplainable horrific orders from real customers in real bars. Why would they do this to themselves? Why am *I* doing it to myself?
Trade: drinktrade.com/howtodrink
Curiada: bit.ly/shopspiritsatcuriada
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
4 Insane Drinks Ordered by Real People: th-cam.com/video/jozdlXQW_eA/w-d-xo.htmlsi=VrlCHwcH4AKuFbYC
5 more times the customer was wrong: th-cam.com/video/OluVEGNc21Y/w-d-xo.htmlsi=sUeb64n2Fg2aSvtY
Nightmare Drinks ordered by actual humans: th-cam.com/video/YX-Vhm_7r5U/w-d-xo.htmlsi=XZVDl1RaeBWpZBZB
if people are willing to drink bloody marys they are willing to drink anything.
I've done the Tito's Old Fashioned before. Personally, I was just wanting a drink that really showed off the flavor of the bitters. Wasn't great, wasn't bad, would order again. 7/10
The fact that you reviewed a coffee from Charlottesville, Virginia in an episode released the same day as the release of the ultimate episode of the Chris-Chan documentary by GenoSamuel is absolutely insane. What are the odds of that?
You should do a tasting notes drink creation. Take the tasting notes of a specific drink and you only get that and the main liquor then try to create what you had described. I think it would be fun to go back and see what these notes make you think of
Is that Woodford reserve cocktail that bad? It sounded he 🏒 🏒 good
Benefit of the doubt: inebriated individual who ordered the first drink got the word margarita confused for the word martini, and was actually trying to order a decaf version of the espresso martini.
That actually makes a lot of sense
FOUND THE GUY WHO CREATED THE DRINK!
I think they meant to say "virgin", personally
You or @elle9188 are probably right, but I do wonder if replacing ~1/4 oz of the Cointreau with Kahlua (instead of using instant coffee) would result in a more or less cursed cocktail.
I was actually thinking the customer meant "diet" instead of "decaf," so a sugarless margarita.
Now for the spin-off episode to this one: "Will it bay leaf?". Taking drinks that usually contain Baileys and replace it with bay leafs (or perhaps some sorta bay leaf suryp).
I kind of wanted to do the opposite and use some baileys in tomato sauce XD.
@@TresTrefusis you, sir, are the embodiment of evil.
I tip my cap at you.
@@eschelar I mean you put wine and cream in sauces, why not creamy alcohol?
@@TresTrefusis touché!
And let's not forget that chili also often includes cocoa powder. Why not Bailey's? Hahhaa
@@eschelar ooh that's an interesting idea.
I once had a customer order a Dirty Manhattan. I had to ask and much to my dismay, he did in fact want a manhattan with olive juice (kept the maraschino cherry in too). Of course, I made it for him and I couldn't even look at what swamp liquid I had put together for him but despite all laws of nature and man, he loved it and ordered two more.
I still wonder if he's okay and what life choices lead him to that godforsaken amalgamation.
I know people who love that drink. But I know people who love pickle juice on a hot day, so who knows?
Sweating a lot and drinking a lot of water, so he desperately needed salt?
Well. Thats disturbing.
Godforsaken amalgamation is probably the best description of a terrible cocktail I've heard. Well done.
@@highlorddarkstarYeah, pickle juice is more of something viewed as a sports drink type thing, though that varies depending upon what's specifically in it.
Pisco Sour, No Pisco feels like the sort of thing you order as a code phrase to enter the secret society meeting in the back room. Like Animorph’s “Cheeseburger, hold the cheese.”
Wait, another Animorphs fan? We aren't extinct yet, wooo!
im watching him put it together like "sir, this is a lemonade with egg"
Why not just order lemonade?
my mom recently did that, we were at Wendy's and she ordered a Dave's Single, no cheese
I was genuinely expecting Greg to go "We're gonna start with an ounce of lemon juice" and then the drink would be done.
Greg, the motivation behind the Tito's Old Fashioned should be obvious to you. That drink was made by your soulmate as a vehicle for drinking Angostura, since you can't drink it straight from the bottle in a restaurant.
Wouldn't a Trinidad Sour be a more direct way of getting to that point?
Maybe they don't know it exists? We must find this person and spread the Good News.
Sure you can, and it would probably taste like a shot of sambuca/St Elizabeth Allspice Dram.
I thought it was just a way to get drunk off bitters, but this works too.
The tasting notes always kill me.
"Gremlin sfx"
"Awkward silence"
"No Kinkshaming"
"Throat Anger"
"Constitutional Crisis"
"Life affirming"
I've always wondered who writes them. Greg, Mer or a collaboration of both?
You should do a compilation of drinks that shouldn't have worked but somehow did.
Yes, blursed drinks!
💯
I agree awesome idea
To me a Black Velvet (half stout, half champagne, probably best made with Guinness) sounds disgusting but I actually quite like them.
Vanilla vodka and Jones Blue Bubblegum soda. _It tastes like butterscotch candies._
The fact that the Tito’s Old Fashioned is literally just the flavor of angostura bitters is why it’s secretly Greg’s new favorite cocktail
In my experience bay leaves behave in the opposite way to socks in the washing machine, I always have to take out more than I remember putting in (unless my partner is just pranking me).
Fresh work alot better because the oils are more present. We have an out of control bay tree in the garden and can't give enough of them away
Seriously, it's like they multiply when they hit liquid 😬
@@ThiefOfNavarreSame, have like a 15 meter tall tree in the backyard with just about a million leaves on it.
It’s strangely both the most overrated herb in existence while also being probably the most underrated.
When it’s used correctly it really opens your mind to them, most of the time though, it’s the same recipe from 200 years ago that all braised meat dishes stem from and because that guy used bay leaves, everyone else gets to use them too.
@@Chzydawg "it's both the most overrated and underrated herb in existence" isn't that basically just aromatics in a nutshell?
@Chzydawg
I literally can’t tell whether or not some thing has bay leaf on it. It’s the food version of pickle on the eyes at the spa.
On the Woodford Old Milk, once you started describing the corn notes in the bourbon, and the milk, the orange, and suggested adding Kahlua for coffee flavor, I immediately went "Oh, no, this drink is now a Full Idiot Breakfast." This is an amazing stupid idea, and I love it.
It’s right up there with the White Gilgamesh (two thirds beer, one third milk, of a goat or of its ilk) in terms of bad ideas
Of course, if you've already added coffee for your breakfast, why not go cinnamon toast crunch and add a shot of fireball?
Would that even be drinkable?
@@eschelar We shall call it Captain Crunk.
That Long Island Iced Tea got turned into a Jersey Shore Iced Tea. Add some suntan lotion for the whole experience.
Why would you add Malibu?
I know a guy who loves Malibu and Sprite. He hates coconut. He's confused.
I'd also love to see a "The Customer is Sometimes Right" with the best drinks you've never heard of or thought of.
Agreed
I doubt he's really ever considered the idea of a lowly customer being right. Everytime he analyzes a drink all I can taste are notes of pretentious bullshit.
If the customer was ever right, this would be a cool idea.
@@Matt-z6q He has featured a few drinks in this "customer is always wrong" series which he ended up liking, or at least not hating, including the bay leaves martini in this video.
I wonder if he'll accept submissions? I've come up with a cocktail that I quite like:
4x dark rum
2x aperol
2x cranberry juice (undiluted, unsweetened; not "juice drink")
1x elderflower cordial
1 dash of lime juice (a lime twist might also work, but maybe not. A tiny amount of lime has a surprisingly large effect on the overall flavour).
1 dash of angostura bitters (optional)
I'm not sure of whether it deserves a name, or whether anyone else would like it.
You forgot to stir the "Breakfast of Champions" with a strip of bacon. Makes all the difference. (Possibly. You never know)
And replace the simple syrup with Maple syrup, while you're at it.
You might be onto something lmao
Use bacon washed Bourbon? That and the maple would actually work,... But combined with what was already there there,... 🥴
I mean Crown Royal makes a syrupy maple-flavored whisky. Bad stuff. But might work as a base for some kind of milky Breakfast of Champions cocktail.
@@Pxtl I use it when making eggnog, for which it works pretty well; I'd expect similar results in that Breakfast of Fools.
One time, I forgot to take out 3 bay leaves from my vegetable soup before blending it all up. I managed to strain out all the woody bits of stem and leaves because waste not want not but it turns out the heat from the soup itself as well as the destructive power of the stick blender extracted every single bit of bay leaf flavour from 3 leaves and the taste of pure overpowering bay leaves is permanently seared into my tongue. That was the day I learned bay leaves actually had a flavour. And I ate all of it because waste not want not.
Blending must be the hidden secret to getting flavour out of bay leaves. I've never known them to add anything to anything, & the only reason I've ever heard for their use was my Grandma would add one for luck.
You know what'd be fun? Greg trying to recreate drinks he's made based on the tasting notes only. I wonder what he'd make with nothing but "Still sucks. (Gremlin SFX)"
He'd just pour baiju in a glass.
YES
Fun idea, but I'm not sure it would work in a practical sense. The notes are quirky enough in context, borderline meaningless out of said context, so we'd mostly see a confused Greg bumbling and meandering aimlessly.
It's definitely only a couple of them that would work for doing them on the spot, or maybe it'd be one of the episodes he workshops beforehand and then only shows the finished recipes@@Cthulu1985
@@Cthulu1985Which is hilarious and makes a great episode lol.
It’s amusing when Greg is convinced a drink will be terrible and it turns out to be good, but it’s so much better when he has hope and it gets crushed. The look on his face as he made the coffee margarita and he got a bit excited for it was perfect
My guess for the Ginger Ale & olive juice is someone's weird version of a hangover cure.
I love a Pickle Back when I want to get fucked up and not feel it tomorrow!
My guess is it's supposed to be a non alcoholic beertini (the Midwest special)
I guessed it was a pregnant woman
@@MinaF99grand name for it, a pregnant woman!
I had some olive lemonade and it grows on you, even if it is a bit expensive with like 4€ for the small bottle
Adding bay leaves to a cocktail was a left turn I don't think any sane person was expecting.
even moreso it being decent! lol
@@Eyeoin396 That much was actually not surprising to me at all, because bay leaves taste of basically absolutely nothing. By themselves they have a very weak, nondescript herbal taste, but their presence is overshadowed entirely by literally any other flavor being present.
@@mr.kittysavestheworld695 They can have a stronger flavor but you gotta get em fresh, or use the dried ones very quickly, which basically no one does
I found a cursed shot. So, I was sick and taking those Emergen-C packets that foam up when you add them to water. One day, out of stoned curiousity, instead of water, I used a bit of heavy whipping cream. It didn't react when I poured the powder in, so I stirred it with a fork, and then the sorcery began. The fizzing from the powder turned the cream into whipped cream. A weird orangey medicinal whipped cream, yet strangely palatable enough that I still finished the product. I wouldn't recommend it to normal people, but it would definitely make for a good reaction if you recreated it.
You found the Orange Uncreamsicle.
LOL, deconstructed 😂
dairy plus citric acid equals curdled protein. the cream didn't whip, since no air was introduced. it thickened due to protein denaturing and trapping the liquid.
@@Jm0417-s Thanks random chemist.
@@Jm0417-s yoooo that's a waste of your potential, you should be teaching us how to make lysergic acid diethylamide😂😂😂
In the military, we would mix Hennessy and cranberry juice for drinks, Red Bull and Jaeger for shots, with MGD for chasers.
Some nights are harder to remember.
Rip liver
In Germany, Red Bull and Jägermeister are known as a "Flying Hirsch" (Flying Stag) lol 😂
Jaegerbomb
I have a feeling the "bay leaves" one probably made the server also ask to confirm "you mean Bailey's?" and they had to go "no, bay leaves."
Espresso martini with bay leaves... gives me an idea for a whole show. Misheard song lyrics are a thing. What about misheard cocktail ingredients? Is there a whole show in that? Seems like there could be. Somewhere in the space between "Customer is always WRONG" and "Ruin a cocktail by changing one word".
My sister constantly misheard songs when she was little before her hearing loss was finally noticed. She taught herself to read lips and so it went unnoticed by everyone until she was 5 or 6, I think, when a teacher had her back to the class and my sister couldn't understand what the teacher had said. Anyway, the song "Hang On Sloopy" is now "Hang on Stupid". Parson Brown from "Winter Wonderland" is Possum Brown. There are some others I've forgotten.
I have a speech impediment, I talk like Elmer Fudd, let’s make it happen.
anger storage bitters
@@andruloni”why are you screaming at your bottle of bitters”
Bay Leaves Mudslide😢
"It tastes like standing in an art gallery where you're not allowed to speak." :D Amazing.
I classify HTD vids into two categories: 1. Greg is enjoying himself 2. Greg is not enjoying himself
Fun fact: the old sprite/ginger ale & saltine crackers for sick kids was actually a thing because that combination is basically tasteless if it comes back up rather than having anything to do with staying down.
This is wrong
Canada drinks
Caesar is a cocktail created and consumed primarily in Canada. It typically contains vodka, Clamato, hot sauce, and Worcestershire sauce, and is served with ice in a large, celery salt-rimmed glass, typically garnished with a stalk of celery and wedge of lime.[1] What distinguishes it from a Bloody Mary is the inclusion of clam broth. The cocktail may also be contrasted with the Michelada, which has similar flavouring ingredients but uses beer instead of vodka. Festivals dedicated to the cocktail are held in many cities, with the largest in Calgary
Ultimate Caesar Cocktail
* ½ lime
* ½ teaspoon celery salt
* 1 cup Caesar mix, like Clamato (or your favourite Caesar mix)
* 2 ounces vodka
* 1 teaspoon prepared horseradish
* 3 to 4 dashes Worcestershire sauce
* 3 to 4 dashes hot sauce, or to taste (I like Tabasco here, but you can use your favourite)
* pinch freshly ground black pepper
* ice cubes, enough to top glass
Garnish Ideas (optional)
* Pickled green beans
* Sliced salami
* Sweet onions
* Pimento stuffed green olives
* Celery rib
Moose milk
is a traditional Canadian alcoholic mixed drink with roots in the historic celebratory events of the Canadian Armed Forces. It is also served at the levée, a New Year's Day celebration held all levels of the Canadian governmental administrations to honour the member of the armed forces, from the federal level to municipalities.[1][2] The term was first recorded used to describe the cocktail in the 1915-1920
Ingredients
* 1 cup cold coffee (8 ounces)
* 1 cup half & half
* 1.5 cups good vanilla ice cream
* ¼ cup (2 fluid ounces) rum, whiskey, and/or vodka*
* 2 tablespoons (1 fluid ounce) Kahlua
* Nutmeg or dark chocolate shavings, to garnish
Instructions
1. Dump all the ingredients (except the garnish) into a bowl and whisk maniacally. Let it sit for a minute, so the ice cream melts.
2. Top the mixture with the nutmeg or dark chocolate shavings.
3. Add a floater of rum if it feels right.
Caribou
is a sweet French-Canadian alcoholic beverage composed of red wine and a spirit (usually rye whisky) (mixed 3 parts to 1), and maple syrup or sugar.[1][2][3]
Caribou
Caribou can be made at home but is now available as a premixed beverage by the Société des alcools du Québec. It can be consumed hot or cold depending on the weather and served with citrus and cinnamon in the manner of mulled wine. Cloves and nutmeg are also commonly added to flavour the drink.
2½ oz (75 ml) Inniskillin Cabernet Sauvignon
1 oz (30 ml) Alberta Premium Rye
1 tsp (5 ml) maple syrup
1 pinch ground cinnamon
cinnamon stick, for garnish
The Raymond Massey
is classic Torontonian cocktail, named for the esteemed actor, who passed in 1983. It’s a classy take on a whiskey highball, with ginger syrup and sparkling white wine combining to form something of an upper-crust ginger beer.
* 2 parts Rye whiskey or Blended whiskey or Bourbon
* ½ part Ginger syrup
* 5 parts Sparkling white wine
The B-52
A bartender in Banff, Alta., named Peter Fich created this cocktail in the late ’70s. He named the drink-a layered cocktail containing coffee liqueur, orange liqueur, and Irish Cream-after a New Wave band from the state of Georgia. He concocted all kinds of drinks, all named after his favourite bands, but the B-52 was the only one that became popular.
* 1/3 ounce coffee liqueur
* 1/3 ounce Baileys Irish cream liqueur
* 1/3 ounce Grand Marnier liqueur
I Did some homework for you
You could Just put an hours worth of effort into it like most. Canadians do anything
That moose milk one sounds like it would be a great spiked shake
weird. I'm Canadian and the only two of these I've ever had (or even heard of!) are the B-52 and the Caesar.
@@whatsinthat3657and all are far better than the London fog which is rancid misery
Dude, you guys have Caesar festivals? Damn, everyone looks at me crazy when I make mine, they are Addictive!
I have a 1970 ceramic mug in the shape of a hawk's face with the words "HAWK SHOT Smirnoff". On the bottom of the cup:
Stir 2 oz. Smirnoff 100 into a mug of steaming HerbOx Beef Bouillon. Season with lemon juice...Warming!
The cup itself is cool thought LOL
The drink sounds ghastly, but I kinda want to see this mug now.
vodka and bouillon, frankly, not bad. will keep you warm on a cold night outside, and will dull the pain as it gives you energy. if you like drinking bouillon, you're fine
@@kareningram6093just googled "Hawk Shot Smirnoff." Was not disappointed.
That sounds like the beef fizz he made in one of the other cursed cocktails videos
might be better known as aa Bull Shot, its actually not half bad
Im going to say "this is a glass of silence" if I ever end up with a flat tasting underwhelming cocktail. this is my new favorite Greg quote.
From my food service experience: that "ADD BAY LEAVES" looks to me like someone REALLY wanted bay leaves, and the bartender kept trying to add "baileys" and the customer got really mad at them.
I went to a cafe once that made a Bay Leave latte with the leaves from a tree they grew in the back. Honestly it was REALLY good, that flavor combination blew me away. They did it with a syrup and I'd imagine youd have to to get any flavor out of those things, but it's not surprising your drink wasn't awful
21:36 "Angry, but frosted tips angry"💀💀
I've got one for you; when I took a bartending class in college many, many years ago, the instructor used it as an example of giving the customer what they order, regardless. No name or proportions -- I'll leave that up to you -- but it was Johnnie Walker Black and Hershey's syrup. He said the customer brought his own Hershey's in case there was none at the bar. This was in the days before the squirt bottles, would have been the can.
"It doesn't bring up a whole lot of things." I'm pretty sure after a heavy night of drinking, Red Bull will bring up a whole lot of things. Mostly from your stomach, but a whole lot of things.
Meredith is still a part of the team! Good to know! Missed her.
Completely buried the Meredith plotline
I was wondering what happened. Still am, but nice to know she is still around!
@@theminigunner98 baby happened! Parental leave
I'd been wondering too. I was worried something bad happened or like they had a falling out or something.
"It tastes like standing in an art gallery where you're not allowed to speak."🤣🤣🤣
That decafe Margarita might work ok with specialty instant coffee... since folgers is so incredibly dark and the coffee is extracted with an eye to maximising soluble material it gets all the bitter stuff.
I can't imagine they wanted the actual grounds involved. The idea _must_ have been for a splash of brewed coffee to be dropped in there.
an incredibly light roast coffee
that's not grounds, it's instant coffee, it dissolves.@@ilznidiotic
@@howtodrink I don't drink coffee, lol. Still, though, I would think they'd want it brewed regularly first rather than directly in the drink.
@@ilznidiotic I suspect it may also have been a whole cup of coffee. That or it needs a lot less or fully ripened lime.
I like to imagine the bay leaves was posted by the server and now is super embarrassed about mishearing it.
12:24 the fact that got not only a cringe but a full body "shrivel into a husk" motion says so much for just how bad the idea of adding milk to an old fashioned is.
As a blacksmith...can comfirm. We must twist all square stock
I pray dearly for the person who ordered an espresso martini with baileys and got it with bay leaves
Apparently, they got the better version, though...
I think the bartender probably just hit it with Old Bay, though.
Ordering a flat white martini and getting something herbal is absurd
@@imightbebiased9311
I've had something similar before, it was nice enough. Then again Bailey's is my favourite, so I'm probably biased.
@@thatboringone7851 Aren't we all?
"I'm from the part of France that is in New Jersey" 😂
What's the difference between a person from Jersey and yogurt? Yogurt has culture
What is the difference between a person from NJ and yogurt? Yogurt has culture
I work troubleshooting for restaurant POS systems and help them edit the menus, i wonder how many of these were a must press to send the drink to the kitchen 😂
oh so like old fashioned ADD MILK is so they get it and know there drink is down there. that's kinda clever
Greetings from another POS builder. Now I have to pull some databases from the bars just to see what crazy crap people ordered! 🤣
Everytime one of these comes out I get excited to see good ideas that are executed poorly and fucking awful ideas done skillfully. Truly a master of the craft Greg.
Glass of Silence is definitely a good *name* for a cocktail.
Would be an interesting band name too
It goes hard
I'm thinking something with Benedictine and Chatreuse the Monastic created liqueurs
I am oddly in love with this show, as someone who does not drink (nor makes drinks). Came for the lessons, stayed for Greg's great takes!
Tried an experiment myself today, "the white hawaiian" which is just a white russian but with coconut milk instead of milk. Do not reccomend, its not awful but you can still sharply taste the vodka through it, and the kalua is kinda left hanging out on its own.
Miiiight work better with oat milk? but don't quote me on it 😆
@@salemfaeit does but what you need to do is half Oat Cream half milk and IDEALLY you need to use half oat cream half almond milk
@@salemfae White Finn? apparently Finland has very high per-capita consumption of both vodka and oats (and Valtteri Bottas eats porridge).
Dried bay leaves are a crapshoot of staleness, particularly when bought from a grocery store (the worst place to buy spices, them.) A fresh one would be more noticeable for sure.
Can’t imagine many bars keep bay leaves in stock, let alone fresh ones, unless there was already a cocktail that used them on the menu.
Greg’s reaction to the Tito’s Old Fashioned reminds me of Skinner’s reaction to Ralph Wiggum’s box of unopened Star Wars figurines “diorama” - It doesn’t exactly fit the brief, but it does make him happy.
THe nod to MC Chris in the wirtten description of the final drink was awesome.
I knew Meredith had her hands full but with absolute radio silence on her for so long, was wondering if she’d be coming back at all. Glad to hear from her!!!
Greg, when I was in college, I used to work for a sandwich shop. One of the ways we used to fuck with each other is to take out the straw of someone's drink, dip it in the pepperoncini well, extract some pepperoncini juice pipet-style, and reinsert the straw back into the drink. Your next sip is pure pepperoncini juice. Blech!
The milk old fashioned got me a mid-video commercial for Froot Loops. Perfect timing!
The "Pisco sour no pisco" is something I've done before, but without the egg white; it's not bad IMO (although I use less simple with it), it's just a very small serving of lemonade.
You know, people like to joke about how you put Ango on Everything and I thought they were being silly until a while ago I heard you talking about putting Ango in soda..... I was so flummoxed by the idea that I went and tried it, not realizing that you probably meant soda as in seltzer not soda pop. Still, much to my surprise, you were right. Now I too am a weirdo who puts Ango in random places just to see how it might taste. Ango and your choice of Cola is actually pretty swell, ya'll should try it sometime. I would honestly love to see an episode where you try Ango on things like foods (ice cream sounds good) or in non-alcoholic beverages!
honestly that makes sense. Colas are a spiced citrus drink, underneath all the phosphoric acid and carbonated corn syrup. Adding another, different batch of herbal flavors would work.
He made trinidad sour (i.e. mostly angostura) ice cream in a video about a year ago, and absolutely loved it.
Fun fact: You have, at least, 2 viewers from Puerto Esperanza, Misiones Argentina. Me and my Friend, big fans!
You should see his episode dedicated to fernet con coca as "Argentina's favorite drink" then.
to be fair, folgers instant decaf already kind of tastes like bile.
Your comment at 10:59 kinda makes me want to see you do a video where you do non-alcoholic versions of some of the old fiction-inspired cocktails you used to make. You know, your Ambrosia drink and etc. Maybe we rate each one based on how close it gets to the original?
‘it is a glass of silence’ is one of my favourite tasting notes greg has ever given
I saw the Folger's instant coffee in the intro, and, dude, I'm so sorry for what you've done for us.
If I heard someone order a “Margarita, Decaf,” I would just assume they thought that there was caffeine in a margarita, and then just give them a regular margarita (since it’s already caffeine-free).
I knew the Decaf Marg was doomed when the Folger's Instant appeared. In my experience, that stuff has a burning tire note to it and should be reserved for situations where you *must* have a cup of hot brown and you don't care about anything else.
I believe Folger's does spray drying for the coffee, but I've had decent results from Freeze Dried.
I believe that the red bull Long Island should be renamed the “Drink n’ Drive”
Because it feels like the sort of thing ordered by the sort of people who would do that.
The Atlantic City Iced Tea - The drink you order with your last spare $20, after losing the rest of your paycheck at the slots, before getting an Uber to ACY to catch your Spirit flight back home.
The Drink N' Drive DEMANDS to have American Drivin' Whiskey as a component.
16:53 -- 🎶"...and you can hear it in my accent when I talk, I'm a Frenchman in New Jersey" 🎵Not quite Sting's "Englishman in New York", but close enough. Go Greg!
Bay is a pretty subtle flavor even given time to soak (and it does have a flavor, you can check by making a tea out of it) so I'm not shocked that in a drink where it by nature couldn't really add much it didn't, especially with the high chance of old bay leaves in any given grocery store container.
Love you channel Greg but I'm sorry my favorite are these where you suffer a bit lol.
Your reactions and descriptions are hilarious. Cheers mate 🍹🧊🫒🍒🍻
salting the rim would cut the bitterness on the Decafarita. probably still bad, but maybe slightly less so...
I feel like this series is crossing into the kinda drinks you make when trying to get messed up in a dorm room.
12:22 "Woodford Old Milk" is such a genius name for that drink, suits his reaction perfectly!
That first customer definitely got handed a regular margarita and the bartender said "here, this is decaf"
Your breakfast of champions idea reminded me of a former coworker who was a huge fan of Maple Syrup rather than simple in his old fashions.
Struck by inspiration: the Pescatarian Sour (Pisco Sour but garnish with Worcestershire sauce instead of bitters).
Should make some 'Democracy' and 'Freedom' drinks that you would think would be in Helldivers lore, like 'Tirinid bile' and 'atomaton oil' or 'Flag risers' and the like.
Thank you for sharing your most hilarious reactions to these horrible drinks, I had a good laugh. As an unrelated aside, I have severe motion sickness and practically every youtuber these days is going handheld shaky-cam for whole or part of their shows which makes it impossible for me to watch. I really appreciate that you keep a steady camera and show us the lovely slow-motion closeups.
To the red bull long island iced tea person: just snort coke at this point
15:40 This section has me laughing myself to death xD The facial expressions are just so on point
Pretty sure the milk old fashioned is called a Sneaky Pete.
A Tito's Old Fashioned is like mounting a blank canvas on a beautiful picture frame.
The only way I can make sense of the decaf margarita is that someone tried to order a virgin margarita but said decaf by mistake and doubled down when the waiter tried to clarify, so they were just like *shrug* ok *rings it up that way*
"long island with red bull bc i love microplastics" sounds like something the squidkids in splatoon would concoct.
I remember the advert that said "Drink Canada Dry".
I tried.
12:22 reacts exactly like you'd expect a cartoon character to react to that exact drink.
Somedy liked the name Tito's old fashion and decided to run with it.
Honestly, I think someone just requested "Tito's Old Fashioned", and the person taking the order didn't realize that they just wanted a shot of Tito's. That makes so much more sense.
I am more than happy to give the customer exactly what they are asking for.
In a to-go cup. You aren’t coming back
Best things form jerseys You, The Boss, Dillinger Escape plan and Taylor hams
Bay Leaves tend to not have as much taste as they do smell, which is mostly where their flavor comes from so it sort of makes sense why they wouldn't have much of an effect shaken a bit in a drink that already smells strongly of coffee.
I get so confused as well with why people call vodka the diet spirit. The only spirit you're going to find with sugar is some rums! And even then, the total calories are almost entirely from the alcohol.
Came across something you might like - a list of Soviet cocktails from the 70s
Volga - 1oz+1tsp vodka, 1/2oz orange liqueur, 1/3oz mint liqueur, scant 1oz lemon juice, 1/3oz simple, shaken
Old Thomas - 1.5oz+1tsp Vana Tallinn Estonian liqueur, 2.5oz redcurrant juice, scant 1oz cherry compote (you can try maraschino cherry syrup but I recommend just going to an Eastern European deli and getting a jar of compote), stirred, serve in sugared glass garnished with lemon wedge, 4-5 cherries, and a side of roasted almonds
Salute - 1.5oz+1tsp brandy (most likely, Georgian), 1/3oz lemon juice, 1/3oz orange juice, 1 teaspoon runny honey, stir then top with 1.5oz+1tsp seltzer
Cherry - 1.5oz+1tsp cherry liqueur (assuming Heering rather than Maraschino), 3 1/3 oz champagne, scant 1oz cherry compote, garnish with cherries and lemon wedge
Cowboy - 1oz Genever, 1oz pepper vodka, 2/3oz Benedectine, 2/3oz apricot liqueur, stir, add 1 egg yolk, take as a shot
Riddle - 1oz brandy, 2/3oz coffee liqueur, 1oz white vermouth (I think they mean dry rather than blanc), 1/3oz lemon juice, cherries and lemon wedge garnish
Coffee Flip - 1oz brandy, 1oz coffee liqueur, 1.5oz+1tsp port, 1 egg yolk, 1 tsp confectioner's sugar, stir and pour over crushed ice, top with a pinch of grated cinnamon
Quartet - 2oz white dessert wine, 2oz gin, scant 1.5oz brandy, scant 1.5oz aged rum, garnish lemon wedge
Fantasy - 1.5oz+1tsp brandy, 1/3oz champagne, 1/3oz vodka, 1/3oz lemon juice
I gotta say, I've seen a yellowfin old fashioned, with orange bitters instead of ango. Yellowfin had a weird sweetness to it for vodka though.
3:31 I must be really tired after being sick the past couple of days, because the combination of disbelief and exasperation on "Bay Leaves" is cracking me up way too hard! 🤣
I salute you good sir for recreating drinks that make some restaurants and bars just say NO and kindly ask them for a drink that has some actual thought put behind it. Plus, if people are going to spend money on a cocktail, just order a good one that didn't come from items that were thrown at the dart board.
The Twist was a relatively quick and fast way of getting rid of scaling that formed on thin metals.
Large pieces retained heat for longer, preventing from scale developing as quickly/deeply.
The thinner the material, the fast and deeper the scale formed.
Give it a twist and you break up the surface of the metal and make it difficult for heat to dissipate as quickly.
That and it's le fuggin cool
i've actually had an idea for a drink a while ago, stupid meme but still
1 part sprite/7up/citrus soda of choice
1 part vodka/everclear
1 shot blue curacao
mix soda and clear alcohol together. when ready to drink, drop shot in and wait for it to "radiate" through
call that the "Demon Core"
Makes me think of spent fuel pools. I bet the blue spreading up from the bottom would look like cherenkov radiation.
EVERY time you mention shampoo and Nocturne it makes me so happy
You haven't lived until you've drank Jagermeister mixed with moxie! I call it the Wasted Rock ranger. Moxie is a soda from the state of Maine that tastes the boat as good as cough syrup from 1912
... I would try this. Moxie is, shall we say, an acquired taste ... but I like it more than I like beer, and Jaegerbombs are a thing, so ...
The bay leaves/Bailey's reminds me of a comedian I saw who, while working as a waiter, heard "avocado" instead of "afogatto." Lady wanted coffee and ice cream and got a halved avocado, lol.
You made a Margarita Negra w/ Mr. Black a while back. It was pretty good when I made it. I think the worst thing about the first one in this video is using Casamigos...might as well just use vanilla extract lol
Ginger ale and olive juice is either a first drink at a 21st birthday, or a drink ordered on a stag-ette/hen's night for the bride to be who doesn't drink. I've heard of a lot of old guys who drank scotch in milk, so maybe someone was working off that for the old fashioned?
And when do you take on the title of poet laureate of bartenders? If you need a merch idea, it's just a coffee table book of phrases, your best tasting notes. "tastes like an art gallery you are not allowed to talk in". That says it all.
Oh man. Greg's blasted before he even starts, isn't he?
It's alright, Greg. There are Michelin-star chefs in the world that couldn't tell you what bay leaves taste like but they still know many foods that just aren't right without them.