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Maybe I didn't pay attention at some point, but It seems you planned to use Fernet but eventually didn't. Fernet and Cola is Argentina's national high-ball drink. I've tried it a few times. It's ok but I never understood why it's so popular.
Even though you do like everything (I like most everything as well), I don't feel like you overhype how good drinks are and you are one of my most trusted TH-camrs in that I can trust I will be satisfied with the recipes you present based off your reactions. Maybe those people haven't been watching long enough to get a good gauge of your enthusiasm lol
This drink is one reason I love that they make cans of wine now. One can of wine and one can of coke makes a delicious drink you can sip on all afternoon.
made some "bromosa's" for easter... used "simply orange" OJ for them - we all thought that the drink was quite good, and the consensus was that the drink was definitely grapefruit-forward, probably from the interaction of the Aperol and OJ... will try this again on a hot summer day... good stream!
I've never had a Bromosa, but now I can't wait for summer to drink them in a sunny garden. Similarly, I've never paired Amaro with Coke so now I'm looking at my bottle of Select and wondering what Coke I have in the fridge. Another one of these be interesting to see what other highballs you like - I've heard good things about Cynar and Cherry Coke, so you may want to try that.
Another nice pairing with cola is cynar. I decided to add it to try my Cuba Libre after trying the Bitter Giuseppe which I found had some cola notes. I did also use an aged rum, but I found that the cynar really worked well with the cola, to give the cocktail some further complexity.
I think Mexico had some health incentives, so Coke in Mexico is now cane and sucralose in it (last time I was there). A lot of pops there have an "azucar excesso" warning now. You can only get the good stuff in glass bottles sometimes, otherwise, it has changed.
Crush still exists, grape crush is the name brand, with shasta grapette being second i would think. "Who would have thought tequila pairs with coke" ;) also inb4 "YOU WASTED PRECIOUS CHARTREUSE ON GRAPE SODA!"
Is there some beef with people who have issues finding chartreuse and this community? I feel like every comments section has some version of the end of your comment lol I can't find the stuff anywhere it sucks.
@@Mantrahiroshima The monks stopped making it in high volume. So it went from easy to find, to now you'll be lucky to get some in your area unless you live in a big city.
I haven't even watched yet, but CAMPARI AND TING (or Squirt) is the bomb. Absinthe and Root Beer is excellent, and Mountain Dew and Suze is pretty good, too.
Going to have to try the bromosa. I like the lemon juice in the spaghett. Really gives a nice balance of tartness to the sweeter aperol. My go to summertime / daytime low abv drink.
just a couple days ago i was messing around with amaro behind the bar and thought about how similar ramazotti and cola are! try adding a strega float and an orange peel, i really enjoy it! cool vid :)
I love adding some Bittermens Elemakule Tiki Bitters to Pepsi or Coke (just from the can, not Mexican or craft or anything) and it's great. 2 oz of absinthe seems nuts, but maybe a little bit like the tiki bitters could be good? Drinks with Wayne on TikTok said the knife stir with the batanga is because "traditionally," you're supposed to be using the same kitchen knife that you used to prep other veggies and herbs for your party to cut the lime for the drink, so you'll get those extra flavors and aromas. Not sure if that's true or not, but that's what he said.
Great video! In defense of ranch water, the reason I got into it was first cause Japanese summer is super hot. Second cause it's pretty low calorie if trying to be health conscious and want a drink. Ended up getting a taste for it and still is my go to in winter also
6:06 - Mountain dew is a sugary orange-citrus cocktail. In fact orange juice concentrate is one of the main ingredients. The green coloring does a lot to disguise what the flavor actually is. The original mountain dew that was made to be a mixer did not have the orange flavoring. That was added when PepsiCo bought it. Before it had the orange juice added it was pretty much a lemon lime soda and was likely similar to 7-up, Sprite, etc.
my favorite soda+mezcal combo is with cawy watermelon soda. found in many supermarkets in the international aisle, or in hispanic markets. or just add to fresh strained watermelon juice!
that ranch water gets so much better if you use another flavoring. I've found prickly pear syrup to be fantastic. Blood orange and huckleberry were both tasty as well. dangerously drinkable if you do this
From the Irish - songs like Rare Ole' Mountain Dew - also called Mountain Tay' (Tea) - many songs from the 1840s and later talk about Mountain Dew in reference to Irish moonshine which is called Pointen (PO-cheen) - it's legal to make in Ireland since around 2005 and its very good - it can contain molasses or honey in the mash
I recently discovered Absinthe with Root Beer, but I find that a bar spoon in a 12oz can is enough. For best results, smoke 2 to 3 ounces of Dewars in the bottom of your pint glass, before pouring in your root beer. Add your bar spoon of Absinthe and stir in. The Scotch adds a maltiness to the drink's sweetness. Smoking is optional, but I do find that the extra effort is worth it, if you're feeling fancy.
Bromosa is great. Featuring it at a family brunch party this weekend.Thinking of offering an option. Curacao and orange bitters vs the Aperol for some less "bitter" folks. Any comment?
Orange Fanta is not the original flavor. The trade restriction against germany prevented the german brach of coca cola from having coca cola syrup so they tried to make a soda using locally sourced ingredients. The original flavor was (if im remembering correctly without looking it up again) sugarbeet. Other flavors came much later.
Cuba Libre requires lime juice and is the most obvious highball there is which is why it was omitted most likely. Radler also was originally with just lemonade, afaik. But yeah, depending on land Germans do like mixing various styles of beers with various sodas.
These look so interesting, I'm definetly going to make all of them very soon. Keep up the great work. And great job to Marius with the fun facts about the different pop.
I don’t recommend the mezcal and Fanta. Like he said the mezcal cuts straight through the Fanta like it’s not even there. I mean like mezcal/tequila but it just felt like I made my mezcal into a bigger shot 😆
@@lewismaclean8849 I don’t like Campari but if u do I’d give it a try but I bet cachaca would be pretty good with it haven’t tried it yet though. I’ve just found tequila just needs something more bold to help match with it more. For example i actually really like tequila and tonic with a squeeze of lime
I spent some time in Buenos Aires a couple of months back and drank Fernet and Coke the entire time I was down there. It's kinda the national drink of Argentina...well, maybe after yerba mate. I assume the Fernet does something similar to the Ramazotti with the cola flavor, but now I feel a need to get a bottle of Ramazotti and try it. For the record, I also tried Cynar and Sprite just because I had them both on hand. Not offensive, but nothing to get excited about either.
I don't generally keep Highlife on hand. Any idea how it would work with something just a little bolder, like a pale ale? Going to try it anyway, but curious about your opinion.
I'm having a bro-mosa right now. That nails it. I'm really excited to share this one with some friends this summer. I have to admit that slamming back that 3 oz of MHL to make some room in the bottle was not the most pleasant experience. I have grown into a bit of a beer snob in my later years. That said, illustrating how contextual this sort of thing is, a quick story: when I was in college I worked repairing pools during the summer; plumbing and electrical, not cleaning and chemicals. At the end of one long day, working hard to get the wrinkle out of the vinyl liner of an inground pool, the customer brought out a bucket of MHL ponies on ice. It was hot, the sun was setting, we were successful in a rather difficult task and that 7 oz of ice cold beer was, and remains, one of the best beers I have ever had.
Low-brow high-ball? You should try a grape Nehi (as well as an orange Nehi). The root beer drink is interesting, as there is really a difference between the varieties of root beer on the market.
I would love some non-traditional bourbon forward cocktails!! I am a new bartender in the Mississippi Delta and have noticed how many people, men and woman, just drink bourbon. No cocktails. I’ve got them to slowly transition to my old fashioned. I would love some of your ideas. I’m tired of looking at google. lol
Bourbon and black tea is really good, whether you call it a hot toddy or not. I’ve recently discovered that bourbon and Brisk makes a really nice cold toddy.
You were speaking of the history of Mountain Dew, let me speak a bit about the Suze: it's originally from Switzerland, but then Pernod bought the recipe. Now it's all made in France, but the Suze sold in Switzerland is still 20% ABV, when the regular Suze in France and overseas is only 15%, with the exception of the bottle you used today, "Suze d'autrefois" which is still 20% for some reasons. And with my friends in Switzerland, we go by this theorem that still not proven false: if it is liquid, it mixes well with Suze ! Yes, even milk, which is common here, or any brands of any sodas!
Mexican Coke is made for the US market and it doesn’t sell well in Mexico? What? Thank you for doing the ranch water. I have never seen any cocktail channel talk about the ranch water.
There was fernet pictured in the absinthe one, and I'm not sure why because you didn't put any Fernet in the drink, but fernet and root beer is my favorite. Give that a go sometime.
I hate artifical grape, but I also think Chartreuse makes any drink good, so that's be fun to try. I also am hella curious about the absinthe and root beer, even if it didn't score high, I love both of those things. P.S. My go to drink at a bar is gin and coke, so many people side eye me for it, but then they try it and they get it. Add that to the list for next time.
would love a part two witha fernando, a campari soda, a campari and grapefruit soda, a moxie and coffee brandy(very Maine) or moxie and whiskey, and a tinto de verano which is a spanish red wine with lemon lime soda or soda water
Do you not have access to Crush soda? Grape Crush would be the go-to grape soda where I am. Ramazotti & Coke sounds like it is not too far off a Fernet con Coca.
I love suze and it’s used in one of my favorite cocktails of all time(raised by wolves:made at Carbon Bar in Toronto) however finding suze is impossible now because Ontario Canada doesn’t import it anymore 😢
@@TheEducatedBarfly yea I definitely keep an eye out whenever I drive to the states. They are usually pretty lenient in terms of grabbing a few bottles across the border unless they think they can recoup a lot of duties. Shipping it to Canada is a totally different story. The tax man always needs his due😂
Leandro! I cut the end of my finger off with a slicer for drink garnishes and ever since have been super hesitant to use them to get nice peels! My peel game is weak. How do I get back on the bike and save my digits? Cheers.
Late comment, but try using a Boska Copenhagen cheese slicer. It’s become an industry favourite courtesy of Jeffrey Morgenthaler (famous bartender) and safely gives you even better peels than any traditional one. Thank me later 😉
I think one of the things you need take into consideration is the quality of the soda, you’re using Mexican versions of some sodas that are made with cane sugar and American manufactured soda that uses high fructose corn syrup. In my experience the Mexican soda recipes make much better cocktails.
I just learned Orange Crush no longer exists. My childhood is ruined lol. Or my college mixing of Crush and Captain Morgan. Was basically a dreamsicle. I'm getting a hangover just thinking about it. Just go to the aperol and high life. Classic. We did Campari in Hamms ha. And another update, never heard of the Batanga, but I also did that in college after being inspired by Queens of the Stone Age's "Mexicola"
SO, I also hate when my fizzy drinks are not very fizzy. When I pour soda water in my drinks, the carbonation dissipates almost immeidately. I've tried shilling the ingredient, and the glass. Suggestions?
Only in the US (and perhaps Mexico then) is so much high-fructose corn syrup used. Across the Pond, everything is either with sweeteners or just sugar. The rest of the world does care; they care not to consume that flighty goop.
This is grossly inaccurate and arrogant. The reason that the rest of the world doesn't use high fructose corn syrup is two-fold. One - the US subsidizes the corn industry, so HFCS is incredibly cheap for producers. Second the US has price floors on sugar to protect its domestic trade. It isn't that "the rest of the world cares" - its that sugar is relatively cheap for producers, so they use it.
That "Batanga" drink is essentially a combination of a Paloma (with lime and salt rim) and what we Mexicans have always referred to as "Charro Negro." Cute.
Ive been drinking Coke and Tequila since I started drinking. Not really new to me. Always a hit. That and Jagermeister and Pepsi. Has to be Pepsi. It cuts the edge off of the Jager well. Leaves it sweeter, but not Jager sweet, but with Jager bitter. Coke makes the Jager too sweet.
I think part of the issue with the fanta was you used the fanta you admittedly had available to you, that is fanta made in the americas. It couldnt be more different than the fanta in Europe, look it up. European fanta is not bright neon nonsense that barely tastes of orange, but actually contains orange juice. I would imagine euro fanta would have worked far better.
I'm not sure why people are so hype over the batanga. I mean, it's just a Cuba Libre with tequila instead of rum. Also, as a big fan of fernet and coke, there's a sleeper regional soda that streamlines the process: Moxie cola. It's a cola soda that's made with gentian root, so it has that herbaceous bitterness of an amaro inherently. It's pretty exclusive to the North East, though. Also, the lack of Wray & Ting is borderline criminal.
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deschutes Fresh Squeezed IPA, aperol and orange juice is da bomb.
Maybe I didn't pay attention at some point, but It seems you planned to use Fernet but eventually didn't. Fernet and Cola is Argentina's national high-ball drink. I've tried it a few times. It's ok but I never understood why it's so popular.
I had a few, which may have contributed, and thought I kinda got it. It's minty and kinda chocolate-y.
I came here to say the same thing.
Fernet and cola is great, and I drink one or three anytime I have an upset stomach.
i could drink fernet and coke all day everyday.
Even though you do like everything (I like most everything as well), I don't feel like you overhype how good drinks are and you are one of my most trusted TH-camrs in that I can trust I will be satisfied with the recipes you present based off your reactions. Maybe those people haven't been watching long enough to get a good gauge of your enthusiasm lol
In south of France we have the Calimutcho, equal part of red wine and coke. We say that the cheaper is the wine the better is the drink.
There is a Mexican restaurant near me in southern California that has a Kalimoxto, same thing! Strange world
This drink is one reason I love that they make cans of wine now. One can of wine and one can of coke makes a delicious drink you can sip on all afternoon.
all of south europe does it
I've heard of this. A bartender online once told me that they were banned at one point in their city during the 90s. I need to try it.
In Portugal we call it katembo
made some "bromosa's" for easter... used "simply orange" OJ for them - we all thought that the drink was quite good, and the consensus was that the drink was definitely grapefruit-forward, probably from the interaction of the Aperol and OJ... will try this again on a hot summer day... good stream!
Close to a garibaldi which uses campari instead of aperol
I've never had a Bromosa, but now I can't wait for summer to drink them in a sunny garden. Similarly, I've never paired Amaro with Coke so now I'm looking at my bottle of Select and wondering what Coke I have in the fridge.
Another one of these be interesting to see what other highballs you like - I've heard good things about Cynar and Cherry Coke, so you may want to try that.
Another nice pairing with cola is cynar. I decided to add it to try my Cuba Libre after trying the Bitter Giuseppe which I found had some cola notes. I did also use an aged rum, but I found that the cynar really worked well with the cola, to give the cocktail some further complexity.
Cynar and Coke is awaesome!! Kinda like the Ramazotti w/coke but bolder. Recipe is printed on the Cynar bottles
I think Mexico had some health incentives, so Coke in Mexico is now cane and sucralose in it (last time I was there). A lot of pops there have an "azucar excesso" warning now.
You can only get the good stuff in glass bottles sometimes, otherwise, it has changed.
Crush still exists, grape crush is the name brand, with shasta grapette being second i would think. "Who would have thought tequila pairs with coke" ;) also inb4 "YOU WASTED PRECIOUS CHARTREUSE ON GRAPE SODA!"
Is there some beef with people who have issues finding chartreuse and this community? I feel like every comments section has some version of the end of your comment lol I can't find the stuff anywhere it sucks.
@@Mantrahiroshima The monks stopped making it in high volume. So it went from easy to find, to now you'll be lucky to get some in your area unless you live in a big city.
@@AnsticePalo They are making it in the same volume. They just aren't increasing their production volume anymore.
Gin and root beer are shockingly good together. The herbalness of the gin added to the herbalness of the root beer makes an incredibly complex drink.
I haven't even watched yet, but CAMPARI AND TING (or Squirt) is the bomb. Absinthe and Root Beer is excellent, and Mountain Dew and Suze is pretty good, too.
Uuu def trying the Mountain Dew Suze combo
I’ve always liked jaeger and rootbeer
Ting and Wray is the goat, though.
Going to have to try the bromosa. I like the lemon juice in the spaghett. Really gives a nice balance of tartness to the sweeter aperol. My go to summertime / daytime low abv drink.
Please keep that thumbnail, it's legendary!
Yes!
just a couple days ago i was messing around with amaro behind the bar and thought about how similar ramazotti and cola are! try adding a strega float and an orange peel, i really enjoy it! cool vid :)
I love adding some Bittermens Elemakule Tiki Bitters to Pepsi or Coke (just from the can, not Mexican or craft or anything) and it's great. 2 oz of absinthe seems nuts, but maybe a little bit like the tiki bitters could be good?
Drinks with Wayne on TikTok said the knife stir with the batanga is because "traditionally," you're supposed to be using the same kitchen knife that you used to prep other veggies and herbs for your party to cut the lime for the drink, so you'll get those extra flavors and aromas. Not sure if that's true or not, but that's what he said.
Great video!
In defense of ranch water, the reason I got into it was first cause Japanese summer is super hot. Second cause it's pretty low calorie if trying to be health conscious and want a drink.
Ended up getting a taste for it and still is my go to in winter also
6:06 - Mountain dew is a sugary orange-citrus cocktail. In fact orange juice concentrate is one of the main ingredients. The green coloring does a lot to disguise what the flavor actually is.
The original mountain dew that was made to be a mixer did not have the orange flavoring. That was added when PepsiCo bought it. Before it had the orange juice added it was pretty much a lemon lime soda and was likely similar to 7-up, Sprite, etc.
my favorite soda+mezcal combo is with cawy watermelon soda. found in many supermarkets in the international aisle, or in hispanic markets. or just add to fresh strained watermelon juice!
Tequila and sparkling water is a fantastic summer drink. Spent my 4th sipping on reposado mixed with various kinds of Kirkland sparkling water
the absinthe pouring sound was perfect
Finally got around to trying the Bromosa just now. Mad I didn't try this sooner!
that ranch water gets so much better if you use another flavoring. I've found prickly pear syrup to be fantastic. Blood orange and huckleberry were both tasty as well. dangerously drinkable if you do this
From the Irish - songs like Rare Ole' Mountain Dew - also called Mountain Tay' (Tea) - many songs from the 1840s and later talk about Mountain Dew in reference to Irish moonshine which is called Pointen (PO-cheen) - it's legal to make in Ireland since around 2005 and its very good - it can contain molasses or honey in the mash
This was a fun video, love the experimentation and trying new things on the fly like this
My favorites are:
1. Rusty Ale (Drambuie & beer) w/ Peychauds
2. Cold Toddy (bourbon & Brisk)
I recently discovered Absinthe with Root Beer, but I find that a bar spoon in a 12oz can is enough. For best results, smoke 2 to 3 ounces of Dewars in the bottom of your pint glass, before pouring in your root beer. Add your bar spoon of Absinthe and stir in. The Scotch adds a maltiness to the drink's sweetness. Smoking is optional, but I do find that the extra effort is worth it, if you're feeling fancy.
Bromosa is great. Featuring it at a family brunch party this weekend.Thinking of offering an option. Curacao and orange bitters vs the Aperol for some less "bitter" folks. Any comment?
Orange Fanta is not the original flavor. The trade restriction against germany prevented the german brach of coca cola from having coca cola syrup so they tried to make a soda using locally sourced ingredients. The original flavor was (if im remembering correctly without looking it up again) sugarbeet. Other flavors came much later.
a couple of other examples of this would be Cuba Libre (Rum + Coke), Fernet con Coca (Fernet + Coke). and maybe the Radler (Sprite + pilsner beer)
love a Radler
Cuba Libre requires lime juice and is the most obvious highball there is which is why it was omitted most likely.
Radler also was originally with just lemonade, afaik. But yeah, depending on land Germans do like mixing various styles of beers with various sodas.
These look so interesting, I'm definetly going to make all of them very soon. Keep up the great work. And great job to Marius with the fun facts about the different pop.
I don’t recommend the mezcal and Fanta. Like he said the mezcal cuts straight through the Fanta like it’s not even there. I mean like mezcal/tequila but it just felt like I made my mezcal into a bigger shot 😆
@@bradyblankenship9182 What if he instead combined the Fanta with something that enhances it like I don't know Campari or Cacahca?
@@lewismaclean8849 I don’t like Campari but if u do I’d give it a try but I bet cachaca would be pretty good with it haven’t tried it yet though. I’ve just found tequila just needs something more bold to help match with it more. For example i actually really like tequila and tonic with a squeeze of lime
@@bradyblankenship9182 I mean you can't go wrong with goog tequila and tonic.
I saw a recipe for the Batanga about 20 years ago. It was called a TLC in the book. Made it myself and loved it.
Pineapple juice and Skrewball (peanut butter whiskey) is a crazy combination and quite delicious
I spent some time in Buenos Aires a couple of months back and drank Fernet and Coke the entire time I was down there. It's kinda the national drink of Argentina...well, maybe after yerba mate. I assume the Fernet does something similar to the Ramazotti with the cola flavor, but now I feel a need to get a bottle of Ramazotti and try it. For the record, I also tried Cynar and Sprite just because I had them both on hand. Not offensive, but nothing to get excited about either.
I don't generally keep Highlife on hand. Any idea how it would work with something just a little bolder, like a pale ale? Going to try it anyway, but curious about your opinion.
If I'm not mistaken Sphaghettes started in Baltimore created by the folks over at Wet City
I was hoping he was gonna do what I THINK is another Baltimore drink: a High Life and Amaretto, which tastes exactly like Dr. Pepper.
Best part of a spaget/bromosa is you can make a case of them at a time reseal and put back in the fridge
I'm having a bro-mosa right now. That nails it. I'm really excited to share this one with some friends this summer. I have to admit that slamming back that 3 oz of MHL to make some room in the bottle was not the most pleasant experience. I have grown into a bit of a beer snob in my later years. That said, illustrating how contextual this sort of thing is, a quick story: when I was in college I worked repairing pools during the summer; plumbing and electrical, not cleaning and chemicals. At the end of one long day, working hard to get the wrinkle out of the vinyl liner of an inground pool, the customer brought out a bucket of MHL ponies on ice. It was hot, the sun was setting, we were successful in a rather difficult task and that 7 oz of ice cold beer was, and remains, one of the best beers I have ever had.
Low-brow high-ball? You should try a grape Nehi (as well as an orange Nehi). The root beer drink is interesting, as there is really a difference between the varieties of root beer on the market.
I would love some non-traditional bourbon forward cocktails!! I am a new bartender in the Mississippi Delta and have noticed how many people, men and woman, just drink bourbon. No cocktails. I’ve got them to slowly transition to my old fashioned. I would love some of your ideas. I’m tired of looking at google. lol
Bourbon and black tea is really good, whether you call it a hot toddy or not. I’ve recently discovered that bourbon and Brisk makes a really nice cold toddy.
Just made a batanga with 1/2 oz Lime juice, Mexican Cola and a pinch of salt. YUM!
You were speaking of the history of Mountain Dew, let me speak a bit about the Suze: it's originally from Switzerland, but then Pernod bought the recipe. Now it's all made in France, but the Suze sold in Switzerland is still 20% ABV, when the regular Suze in France and overseas is only 15%, with the exception of the bottle you used today, "Suze d'autrefois" which is still 20% for some reasons.
And with my friends in Switzerland, we go by this theorem that still not proven false: if it is liquid, it mixes well with Suze ! Yes, even milk, which is common here, or any brands of any sodas!
Mexican Coke is made for the US market and it doesn’t sell well in Mexico? What? Thank you for doing the ranch water. I have never seen any cocktail channel talk about the ranch water.
I always stir my gin & tonic with the knife that cut the lemon (or lime). Wow, how cool is that :)
There was fernet pictured in the absinthe one, and I'm not sure why because you didn't put any Fernet in the drink, but fernet and root beer is my favorite. Give that a go sometime.
I did put fernet in one lol but it didn’t make the cut
I hate artifical grape, but I also think Chartreuse makes any drink good, so that's be fun to try. I also am hella curious about the absinthe and root beer, even if it didn't score high, I love both of those things.
P.S. My go to drink at a bar is gin and coke, so many people side eye me for it, but then they try it and they get it. Add that to the list for next time.
The Mezcal and Fanta might work better with European fanta, which as far as I know is a lot more orangey (and has a lot more real orange in it)
The Batanga just seems like a riff on a Cuba Libre. I'm going to have to try that.
This was actually a great video idea. There's some hidden gems.
One thing I've been really into is making a ranch water but instead of Topo Chico I'll use Modelo or another Mexican beer
I personally like strong Isla Whiskey and Cola. I dont know if its good by any means but i like it
You should have tried Jagermeister and Root Beer. It’s delicious, assuming you enjoy those ingredients.
would love a part two witha fernando, a campari soda, a campari and grapefruit soda, a moxie and coffee brandy(very Maine) or moxie and whiskey, and a tinto de verano which is a spanish red wine with lemon lime soda or soda water
Welch’s Grape soda is my favorite grape soda same flavor as a grape Tootsie Roll sucker.
the chartreuse and grape soda makes me want to try an enzoni style drink with chartreuse
Do you not have access to Crush soda? Grape Crush would be the go-to grape soda where I am. Ramazotti & Coke sounds like it is not too far off a Fernet con Coca.
I love suze and it’s used in one of my favorite cocktails of all time(raised by wolves:made at Carbon Bar in Toronto) however finding suze is impossible now because Ontario Canada doesn’t import it anymore 😢
Sounds like a bottle you gotta get while traveling. Are they super strict about bringing bottles in?
@@TheEducatedBarfly yea I definitely keep an eye out whenever I drive to the states. They are usually pretty lenient in terms of grabbing a few bottles across the border unless they think they can recoup a lot of duties. Shipping it to Canada is a totally different story. The tax man always needs his due😂
Accidently made a gin and root beer and it actually worked pretty well
Recently found out that spiced rum and tonic is super good
Licor 43 and ginger ale is one of my favorites taste like cream soda!
Wonder how Code Red which is supposed cherry flavor would taste.
No Grape Nehi where you're at ?
Was expecting to see the Imperial Royale (2oz St Germain, 12 oz Bud Light Lime) in the mix!
Mezcal with Sunkist is much better than mezcal with Fanta. Tried both before and Sunkist holds up better to the mezcal.
Miller high life isnt avaible in uk could you suggest an alternative or maybe say why you use highlife specifically so i could find an alternative
Any crisp Pilsner
Australia doesn’t use the high fructose corn syrup in coke. Cane sugar.
Leandro! I cut the end of my finger off with a slicer for drink garnishes and ever since have been super hesitant to use them to get nice peels! My peel game is weak. How do I get back on the bike and save my digits?
Cheers.
what kind of slicer did you use?
@@TheEducatedBarfly at the time it was a straight peeler, I’ve tried switching to a Y peeler but I don’t seem to be able to gauge things right.
Late comment, but try using a Boska Copenhagen cheese slicer. It’s become an industry favourite courtesy of Jeffrey Morgenthaler (famous bartender) and safely gives you even better peels than any traditional one. Thank me later 😉
I occasionally order a rum and tonic. Even weirder I make myself Fernet and Italicus to sip on. Give it a shot
I think one of the things you need take into consideration is the quality of the soda, you’re using Mexican versions of some sodas that are made with cane sugar and American manufactured soda that uses high fructose corn syrup. In my experience the Mexican soda recipes make much better cocktails.
Moxie and some of the lighter bourbon-style whiskeys pair well.
Few others to recommend:
Cynar and Coke
Greg on HTD did a Negroni but subbed vermouth for Dr Pepper
Gin and Mtn Dew
Just saw a video on instagram of root beer (or was it Dr Pepper?) and wine. Definitely want to try that!
You can't drink the fanta plain to cleanse the palate. You will taste the mezcal more in the mixed drink because your palate is used to the fanta.
Hard to beat a classic whiskey ginger IMO
I just learned Orange Crush no longer exists. My childhood is ruined lol. Or my college mixing of Crush and Captain Morgan. Was basically a dreamsicle. I'm getting a hangover just thinking about it.
Just go to the aperol and high life. Classic. We did Campari in Hamms ha.
And another update, never heard of the Batanga, but I also did that in college after being inspired by Queens of the Stone Age's "Mexicola"
SO, I also hate when my fizzy drinks are not very fizzy. When I pour soda water in my drinks, the carbonation dissipates almost immeidately. I've tried shilling the ingredient, and the glass. Suggestions?
Greg from HTD typically will put the whole cocktail into a drinkmate and carbonate that way, I'd imagine that helps quite a bit.
Only in the US (and perhaps Mexico then) is so much high-fructose corn syrup used. Across the Pond, everything is either with sweeteners or just sugar. The rest of the world does care; they care not to consume that flighty goop.
This is grossly inaccurate and arrogant. The reason that the rest of the world doesn't use high fructose corn syrup is two-fold. One - the US subsidizes the corn industry, so HFCS is incredibly cheap for producers. Second the US has price floors on sugar to protect its domestic trade. It isn't that "the rest of the world cares" - its that sugar is relatively cheap for producers, so they use it.
The Fernet just chilling there got me, just waiting for what drink that would call for it. Obviously a fernet con coca is very good, but well known
i remember seeing an article on punch drink that had some of these!!
That "Batanga" drink is essentially a combination of a Paloma (with lime and salt rim) and what we Mexicans have always referred to as "Charro Negro." Cute.
Do you think Orange Crush and Mezcal would’ve worked instead?
Ranch water is just a rickey. A rickey is a class of cocktail that is just booze, soda, lime, and very little to no sugar. IE gin rickey/vodka rickey
Ranch water is a tequila rickey. (The gin rickey was originally made without sugar)
correction re only "Mexican" coke uses real sugar- most countries do use real sugar, and its mostly just North America that uses corn syrup
Anybody else into high rye bourbon and root beer? You could use wheated bourbon, but I don't think it works quite as well.
the mountain dew and suze, just seems like a lemon, lime and bitters
"I"m going to try to make some smaller pours"
[pours 2 oz of Suze]
Ive been drinking Coke and Tequila since I started drinking. Not really new to me. Always a hit. That and Jagermeister and Pepsi. Has to be Pepsi. It cuts the edge off of the Jager well. Leaves it sweeter, but not Jager sweet, but with Jager bitter. Coke makes the Jager too sweet.
OMG! What i was going to complain that you wasted Green Chartreuse but it was good???
I forgot that you and Greg from How to Drink know each other, so when you just referred to him as Greg, I was really confused for a second.
Love the dialogue! 🧡🧡🧡🧡
I've been drinking tequila & cola for years. I called it a Tequila Libre. Haven't tried the salt, will have to do that.
I found absinthe and mountain dew to work way better than it had any business doing
4:12 i stopped here that he did not know Mountain Dew was moon shine and had to question it.
Does the Fanta/mescal pairing whether its US or EU Fanta? Because they’re vastly different
This is based on the US Fanta, so give it a try if you're in Europe and let us know!
I wish I could find chartreuse so I could drink it with store brand soda to
I think part of the issue with the fanta was you used the fanta you admittedly had available to you, that is fanta made in the americas. It couldnt be more different than the fanta in Europe, look it up. European fanta is not bright neon nonsense that barely tastes of orange, but actually contains orange juice. I would imagine euro fanta would have worked far better.
Is there any alternative for High Life that’s available in Europe?
Any Pilsner is gonna work
Thanks!
Did you keep the coke to go with the frennet? 😂
I'm not sure why people are so hype over the batanga. I mean, it's just a Cuba Libre with tequila instead of rum.
Also, as a big fan of fernet and coke, there's a sleeper regional soda that streamlines the process: Moxie cola. It's a cola soda that's made with gentian root, so it has that herbaceous bitterness of an amaro inherently. It's pretty exclusive to the North East, though.
Also, the lack of Wray & Ting is borderline criminal.
Fanta
Diet
Raspberry
I cannot
Find