Guide to Aperitifs | How to Drink
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- Опубликовано: 20 сен 2024
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Today, with the help of my sponsor Haus, I'm taking a look at the world of Aperitifs and sampling what I consider to be a pretty decent cross section of the product category, while hopefully providing some decent historical information to boot. Not much more to say about this so, on with the show. Here's a list of what you'll find in this one though:
Haus Bitter Clove
Haus Peach Passionfruit
Haus Ginger Yuzu
Martini & Rossi Sweet Vermouth (Red)
Noilly Prat Dry Vermouth
Dubonnet Rouge
Ricard Pastis de Marseille
Campari
Aperol
Tio Pepe Sherry
Rain Water Maderia
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Guys, when you’re in NJ this is how you pronounce it, whatever it is.
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David Wondrich on Vermouth alla Vanigilla: twitter.com/DavidWondrich/status/1126436141652226048?s=20
As an italian: yes, we've been unified in 1861, but (as far as I remember) Novara was part of the "state under which everything have been united". That can't be really defined Italy yet, however, so yeah, you're right.
(also I can't stand Campari nor Aperol and this makes me onne of the very few italians who hates spritz)
(being in topic I strongly suggest you too try Hugo Cocktail, preferably made with good (not industrial, since they are usually too sweet and not very favorful) elderflower syrup, it's part of the Bellini family of prosecco aperitives and probably the best one.
I'm not gonna comment on the various mispronunciation, but it would be a shame not to mention Ricard is supposed to be served over ice, with 5 parts water (or to taste).
The Whiskey Tribe shouted you out in an episode!
How To Drink. Where we watch drunk Gregg break glassware!
Yeah, but the word doesn't come from Joizee. Just like Dan Aykroyd and Jane Curtin, it comes from France. It's pronounced "a-per-a-TEEF" wherever you are. Millennials. What can you do?
After drinking like 40 glasses of aperitifs, I can't even imagine how big the meal you're gonna eat is.
A baconator but the second patty is replaced with an entire serving of lobster thermadore
@@Brannington the burger build for posterity, with truffle sauce and blue cheese dressing.
@@Brannington I don't know why, but that comment gosh dang got me. I haven't laughed this hard in a month. Even as I type this I can barely breath.
@@FoxerBoxerNaaniwa fr that was fucking hilarious lmao
Sinner
I, too, prefer throwing my glassware on the ground as opposed to cleaning it.
The orange note you’re trying to describe in Campari is actually pretty easy to identify if you’ve ever had it’s purer non-alcoholic Italian expression: chinotto, which is flavored with, wait for it, dwarf bitter oranges called, WAIT FOR IT... chinotto
“Kumquat” in English.
@@brawndothethirstmutilator9848 Different fruit than what is called kumquat in English, though.
You are correct. I had to look up it’s genus and species; Citrus myrtifolia.
I mistook chinotto as a cognate of its homonym in Spanish, quinoto, which is a kumquat.
@@brawndothethirstmutilator9848 wow so smart
@@brawndothethirstmutilator9848 oh hello that's me
Not that anyone asked, but:
Intro: 0:00
What is an aperitif? 0:55
The video sponsor, Haus: 2:16
A word about digestifs: 3:11
Vermouths/Vermuts: 4:01
Greg has an oopsie: 6:40
Dubonnet: 9:28
Ricard (Pastis): 11:42
An interlude about Anise heritage: 14:27
Campari (and Aperol): 15:18
Sherry: 21:51
Madeira: 22:56
Haus' 3 Aperitifs: 26:36
Cocktail Aperitifs: 30:38
Outro: 31:56
Thank you for your service. o7
Not the hero we asked for, but the hero we needed.
Thanks, I think?
This reminds me that I haven't posted any public service announcements yet today...
Don't do drugs, kids.
Drugs are bad.
This concludes your public service announcement.
Have a nice day.
Thank you, does he discuss storage and expiry? I know vermouth needs refrigeration and there's debate on when to toss (3 months? 6 months?)
@@yeeaahhzz watch it and see
Your bad french accent is a thing of beauty
The « vin au coq » instead of « coq au vin » means everything !!!
He corrected himself with the Dubonnet though. No "t" sound at the end.
m
I don’t even drink but this show is so entertaining/informative that I’ve seen almost every episode. Also Greg is a great host
Same, I don't even remember how or when I got here. But, I've enjoyed every minute of it.
I love learning about the history and origins of each drink. It’s so interesting!
I agree, he's awesome
I'm in the same boat, but it's gonna be so cool one day to be the recipient of "wait you don't drink though, how are YOU the one to make the best drink I've ever had??"
Just gonna leave this here.
If some of you don’t drink but might find it interesting to sip on something..
I’ve been trying to find a really good balanced whiskey thats really easy to drink and just overall good, I’m not a fuckin sommelier I can’t take one smell and tell you the country where the grain came from so I wanted somethin easy.
Either way, I’m losing track, apologies I’m adhd.
Four roses small batch, not the small batch select, that ones a bit stronger.
But the small batch four roses.
To what I’ve tried I think it’s the best entry point whiskey out there, I want you guys to have the best possible experience for the first one, it’s about thirty five bucks where I’m at in Tennessee, the bottle is a nice memento because of the roses design on the front, it’s just a really neat thing and the fact it’s so easy to drink and it doesn’t break the bank either.
Anyways I wish you guys the best during these trying times :)
Hi ! Southern french guy here,
Ricard and all Pastis is poured on a couple of ice cubes and topped with 4 to 5 volumes of water, straight Ricard is too intense ! Voilà.
Truth! (Though even then, it's still pretty terrible. Except when with orgeat or espresso...THAT I can get behind...sometimes).
I remember that I first heard of Pastis when watching Taxi (love a good Luc Besson film) and the protagonist claimed his film-magic 'go fast fuel', as I'll describe it, was based on Pastis. I suspect that if that actually existed, it wouldn't be diluted, and would make for some very interesting-smelling exhaust gases.
Can confirm - drank neat ricard a few days ago because I’m an idiot. So astringent it was nauseating
I was looking for this comment! I read 'A Year in Provence' a few years ago, and I've been hooked on pastis ever since!
It caused me physical harm watching him not dilute it. It also does open up and become less one-note on dilution.
Aperitif is a big thing in France...and I'm not going to lie, we mostly drink it to get a bit drunk before a family dinner because those last hours and being drunk makes them a bit less awkward =')
Same reason we drink wine during and digestive after...keeping a constant level of alcohol in the blood.
Also we drink Ricard mixed with water. I've never seen anyone drinking Ricard pure, mostly because it tastes pretty terrible.
I hope there aren't people who don't mix ricard with water! That'd be so strong! My dad drinks it when he comes back from France, cuz then he can get it cheaper or something I don't really know heh. But yeah my dad usually gets a bit drunk at family dinners and it's really not fun, he usually gets really annoying and has comments on everything and anyone. However, I do understand how it might help with awkwardness!
Ricard pure y en a qui on essayé...
@@manonboogert5865 what you are describing is what we call "the reactionary uncle of the family". We all have one that does exactly what you describe. It's cultural with us and it's kind of a thing that everyone has.
@@moezafukkazzz " ils ont eu des problèmes ...."
@@moezafukkazzz a spoon of pure Ricard is great in cases of Diarrhea.
I love that the bottles in low right corner spells "Halaus" which translates in Finnish to "hug"
I need a hug tbh. But I suppose alcohol is a good substitute
Just as a heads up from a french person, Ricard is absolutely never meant to be drunk on its own. Its supposed to be diluted with about a 5 to 1 ratio of water against pastis. People's appreciation of it is generally pretty binary, either you love it either you hate it and its considered as more of an acquired taste. I'm pretty surprised you enjoyed it (pleasantly surprised), especially without water.
HTD: drinks ricard straight out of the bottle.
me: cries in southern French.
Me, a semi-cultured American: *cries in 5 parts chilled water NO ICE to 1 part Pastis in a tall glass* I had a single Frenchman deign to gift me with the insider native knowledge of this great Southern French drink on my last visit to NOLA, and it has quickly become a favorite of mine 😍
A millions french people just cried after hearing the intro 😂
The intro I can live with but drinking the Ricard undiluted was terrifying.
@@ankhi3585 exactly I was like “oh mon dieu is he going to drink it straight???”
Italian here! For those wondering, the best spritz is made of:
- Ice
- 2 parts of aperol or campari (or 1 part aperol and 1 part campari, and so you obtain a "mezzo e mezzo")
- 2 parts prosecco (I mean, yeah, you should use prosecco, but if you can't find it, white sparkling wine is ok. Preferibly dry)
- 1 part of sparkling water, or gassosa, or soda. Ya know, as a topping. Spritz is the king of aperitivi, so your goal is not to go drunk before a dinner
how do i know you're really italian
I really enjoy spritz actually without a meal, or after one, as the carbonation can counteract the gains the alcohol makes. Prior to meals, neat apertifs tend to serve me better. I think both are excellent additions to a course, and one will be better or worse depending on your personal proclivities. Cheers to a good new years!
@@MrJerott I went on a study abroad program in Italy during the summer once, and it's definitely true. It's served everywhere in the summer and after testing several recipes at home, equal parts aperol and prosecco is ideal. Green olives as a garnish are also a nice touch.
@@MrJerott he commented with his hands. 100% Italian way of commenting.
@@MrJerott Only a true Italian knows about gassosa
This may sound odd, but I found a bar spoon for sale at a goodwill near me. I'm a minor and my parents don't drink much alcohol, so I'd never seen one before. I bought it thinking it was just some fancy soup spoon and have been using it that way for a while. I saw your spoon on this channel and realized what it was. So thanks, HtD for teaching me what my spoon is really for! I'm still gonna wait til I'm of age to drink more than coffee and mocktails though ;)
That’s a very responsible decision. Your foresight is commendable.
Mocktails are all the craze right now. Drinking is overrated. But beverage creation is king!
Oh of course... WINK WINK
I am usually not like this... but PLEASE! “Ah-pair-ah-teef”... almost had an “ah-mond” moment!
Love your show BTW... your sidebars make my day!
Thank you. I thought this was common knowledge.
Also, Dubbonet rhymes with Lillet, not Fernet
So glad I wasn't alone in this. I love HTD, but this little detail kept triggering me just a bit too much..
Just googled the pronunciation, in case my understanding (same as yours) was incorrect. But we’re right. I’ll try not to scream as I attempt to finish watching the video.
Love you, @HTD, but it’s been one of those days.
Update: Made myself a cocktail. Please continue.
very cool thanks
You would be a wonderful dungeon master in D&D
He is. He streams it on H2D2
Love the vidéo !
French drinking tip : Ricard (and pastis in general) is served diluted with cold water in a tall glass (we actually describe the wanted level of dilution with the color of the final drink) and almost never on itself
The last couple months I've done basically nothing but watch HTD videos. They're so well made and Greg is so charismatic and such a great host
Same here :D His Videos pushed me to opening my own little house-bar and try out a loooooot of his drinks. He is such a cool Host
I agree, i love the videos
@@MinaArnon89 awesome
One of my favorite things (beyond brown paper packages tied up with string) is when Greg gets a bit tipsy and his voice cracks as it goes up in register. It's so charming.
Also hooray for Haus! Their packaging and company ethos make me happy.
“Dont need to clean that glass anymore”. I’m rolling that was awesome!!!
Please make more videos like this (looking forward to the vermouth one). Perhaps videos on amaros, fruit liqueurs, maybe vegetal liqueurs like benedictine?
Yesss
I think you should put cold water in ricard.
It is usually served with in France.
I just watched your 'Live Edit' for Low ABV cocktails on the H2D2 channel (to get a few tips, if I'm honest) and now I can't watch the show without thinking about your notes for the edits and how Rachel was probably looking for the stock footage and hoping you'd like it! 😅 Great episode, really love all the information you gathered. Had to pour myself and slowly sip some sherry, to get the full effect. Cheers!
can you revisit some of the cocktails you did in the old, shorter format videos? I'd be interested to hear a more about them, especially in the newer, slightly longer format videos; and also to hear if your opinions on them have changed at all! Love the show, happy holidays!
I second this
Lately thirded!
This channels great, I love making non alcoholic versions of these drinks cuz I'm a teen, a mixologist is such a cool job
Can't believe I've been watching you for five years! Here's to 5 more 🍻
Here here!
I’ve always heard it as “aperteef”
Neato.
D
Same, but according to Google, it's uh-pear-uh-teef... That's in both French and English
Yeah as Shane said, it's properly pronounced ah-pair-ah-teef
Ah-pair-ee-teef actually :)
A-pair-of-teeth.
This show has made this year tolerable in so many ways. Your humor and attention to detail and you’re just a really likable fella. Cheers
I may be biased because I'm Italian, but man I love Campari. Especially in a Milano- Torino, with some sweet vermouth and a nice twist of orange. Great video, keep it up!
Milano -torino is great
Traditionally, in france, Ricard is served in a 1-to-6 dilution with chilled water, rather than drank neat. When you do that the drink becomes milky cloudy and it takes away the alcohol burn and makes a very refreshing aperitif. My grandpa used to say you only drink pastis straight when you have a headache or digestion issues.
Oh my God this episode could not have come at a better time! Needed this badly for my Christmas party.
Apéritif? Sounds like home!
In France we have soooooo many words that justifies a time to eat and drink!
- Apéritif (with a little bit of food like saucisson, cheese...)
- Afer Work (the name is self explanatory, very used inside the capital)
- Le Trou Normand (quite like a digestive but with a sorbet on your drink)
- Digestive
- Happy Hour (like 2 to 3 hours after you start drinking? I don't know, but I know the drinks are cheaper 🤷🏻♂️)
- Cocktail (special occasions but not very used at least outside of the capital)
GREAT channel. I only discovered you 2 weeks ago but have enjoyed everything from your personality and presentation to the historical and cultural content. Thank you.
please *please do a spotlight episode on Sherry* pleaseeeee it’s such an overlooked drink and I’ve recently gotten super into it
I agree, i love sherry
@@LetsTalkDrinks ツ I see you are a man of culture, too
@@the_birthday_skeleton I drink it regularly:)
Frasier Crane
“It’s what you eat before you eat to make you hungrier.” - Eric Cartman to the Ethiopian kid
😂😂
Ouzo is used as an apperative, degistive and anywhere inbetween.
In Greek restaurant I visited a few times during university, when they knew you after a while and you'd always tip graciously, they sometimes simply left the bottle on the table instead of refilling form time to time if at all. Fun times.
That is pretty much my experience with Greek restaurants (well, apart from one Greek restaurant which gave me food poisoning); good quantities of ouzo, some yoghurt and a lót of grilled meat.
Be careful doing that if you find yourself in Greece itself, theirs has got some extra ingredients you don't get in most countries
@@MrSplic3r Off the shelf or "private"? And it's a good idea to be careful when drinking alcohol, you're not used to.
I remember (not much) of my first time drinking like 1 l of Nihonshu.
In Greece and Turkey (theirs is called Raki, and it’s basically the same, but don’t tell them that,) this stuff used to be soooo cheap that restaurants would generally do this.
Turkey has taxed Raki heavily now trying to reduce alcohol consumption, and this has caused the price to increase 20x in recent years. This, in turn, has caused an uptick in illegal alcohol distillation.
The moral of this story: if you go to Turkey and they leave the bottle of Raki with you - do not drink it. It is almost certainly cheap, illegal alcohol, and it could kill you or cause blindness. This is a real issue, and dozens of tourists have also died due to it.
@@mickeywakefield The reaction is probably about the same as telling some countries that their beer is similar to others. Or regions even.
Methanol is bad mkay?
Great video Greg! Just a very small thing: in Greece, we wouldn't call ouzo an aperitif. To us, an aperitif is something fancier, like the other french and italitan liqeurs you showed, while ouzo is considered to be a pretty low-end drink. Moreover, it is traditionally enjoyed not on its own before the meal, but as a an accompaniment for the appetizers of the meal (usually, the appetizers we most enjoy with ouzo are seafood-based!).
I'd love to see you do a video on Greek spirits (ouzo, tsipouro, Greek wine, Greek Brandy etc.)
You have my attention. In a broad sense, if you're enjoying ouzo with the appetizers, wouldn't it still be an aperitif? It is before the main meal, after all... :-) I like all the licorice flavors and ouzo is definitely preferred to sambuca, but try getting ouzo in bars around here.
Love a good glass of retsina, me. People say it's ruined wine; I have always loved that piney edge in anything.
Oxidation is the conjugation you're looking for, it is both the product and the process. The verb form is to oxidize.
Thank God someone around here speaks English.
Keep doing the good work.
Watch a couple of these episodes, get thirsty, make a drink (or two), and suddenly you’re ordering the Haus sampler pack. Well done, Greg. Well done. 😉
Story time. My grandmorher was a young girl during the German occupation of southern France during WW2. She remembers that the locals bar/cafe servers would serve pastis without water because they wanted ir ri be unpleasant to the Germans. Point of the story, uou are SUPPOSED to dilude it with water orh er wise the locals will mock you.
I love Tio Pepe Fino. The aftertaste you were describing always reminds me of sharp and briny green olives.
Ricard stired with ice becomes creamy and it's so freakin great, you should try it
It’s like my grandpa’s dentistry; a pair a’ teefs.
As a brewer I really enjoy watching you to round more skills then just brewing beer wine and mead. 😁😁😁😁👍👍
"Vermouth episode coming": initiates struggle to discipline sexual organs.
this is fucking gold this comment is underrated as fuck.
Dude I was so stoked to see you drop a video on this. I discovered aperitifs this spring and was really interested, but tbh daunted by the info I found.
You on the other hand, have a great knack for simplifying things that other mixology people online overstate and complicate. Thanks!
Despite the often cringe worthy pronunciations, I loved this episode! I always love to hear your insights on flavors and how they may be used together. The smelling things side by side was something I did but didn’t really think about and it is genius level. I’m a fan of many cooking shows but you are my go to drinking guy!
I demand an episode on the most terrifying aperitif ever: Rakija, from the Balkans. Enjoy the subtle of notes of fire and gasoline complemented by the faint flavor of a plum or grape that someone who ate a plum or grape burped onto the distillate before the company bottled this terrifying stuff. I don't know how people drink this stuff (and about 2 glasses of it) before eating ... but they do ... and they're feeling good ... if they're still awake by the end of the meal.
Now I normally wouldn't do this, in fact I have never done this. Greg, you are officially the first person on RUclips I have turned the bell on for.
It's me, I'm one of the three people who knows the Campari secret recipe, trust me.
Prove it post recipe in full.
@@kurtrosenthal6313 bugs
@@kurtrosenthal6313 heck no, you have to kill me first and then Campari will call you and tell you, that’s how it works.
@@Achromasloth ...You've got yourself a deal...
Red dye.
My wife is from Marseille France and i was introduced to pastis a long time ago. In the many trips to Marseille we have had i have never seen anyone drink pastis on its one. It is always diluted in water like absinthe.
Love your show espesialy around the holidays!
Keep up the good work!!
Cheers!
APE-erol and aper'tif...I love how you add and subtract vowels arbitrarily. I say that with no sarcasm. I'm literally going to watch this again just to hear it all again. Also: agree with you about Dubonnet. It's totally different from the original. Stick to Cocchi di Torino or Bonal.
0:00 to 1:00 literal amazing dm explanation, wish I could join a game of dnd with this legend
greg i really love these kinds of videos. just long videos that i can play and listen to like a podcast. much love
Just make that drinking podcast already!
Hey Frenchman here !
Alright so your definition of apéritif is pretty much spot on to me. Just wanted to add a few things.
Even though there is always alcohol, there’s also pretty much always something to eat, still to this day. Little appetizers, shit like that.
I’d like to say that in France, every region has its “best sellers”. For example, in Bourgogne people like to drink Kir (crème de cassis and local Chardonnay), in champagne it will be a kir royal, in Bretagne and Normandie they will have a Kir Breton/Normand with cider (cider is always alcoholic and fizzy in France), around Bordeaux people like Lillet with or without tonic water, around cognac the main thing is Pineau des Charentes, along the French riviera people like rosé and Pastis... along with sometimes non regional or foreign popular choices : Aperol Spritz, whisky (scotch usually), regular wine (rosé is quite popular in the summer), Madeira, Porto... Even cocktails of course ! So there is a huge panel of drinks that people order actually.
Also made me cringe when you drank Ricard straight. But I never saw a video of a foreigner drinking it anyway different ahah so here’s the big reveal : YOU SHALL MIX ONE VOLUME OF PASTIS WITH THREE TO SEVEN VOLUMES OF ICE COLD WATER AND YOU SHALL TALK WITH THE SOUTH OF FRANCE ACCENT AS WELL.
That’s it ! Merry Christmas guys !
My God, your channel will make me an alcoholic.
You can tell Greg is about to get Drunk when he says "Well my notes tell me to do 1.....but I'm gonna do 2!" Strap in!!!
Porto wine is one of the best aperitifs imo. Also it goes very well after a meal or dessert. As digestive.
It all depends on what kind of Porto is served.
Ruby is typically served as digestive, also the most known kind of Porto wine ( and my favorite). But White and Tawny Ports are often served as aperitifs.
In my country ( were Port is made) we serve Porto wine as both an aperitif and digestive. It all depends on the mood hehe.
my new favourite youtuber, i cannot stop watching these videos lmao
He’s good
There needs to be a compilation of Greg just spilling everything
As a liqueur store clerk who doesn't drink much I find this show so helpful. I can actually talk to my customers now XD
Great knowledge
I love these types of more general videos you've been doing. Keep it up!
Is it odd that I find your videos fascinating and enjoyable to watch even though I don't and never have been an alcoholic beverage drinker? It's not my thing, but it's just so interesting.
"Digestives are sweet" * Fernet exists * hahaha
I'm excited for the vermouth video, especially after this - great video :D
Me too
Could you possibly make a video doing 3 or 5 different Cocktails including Empress 1908 Gin? I really want to see you use it’s Color changing ability to it’s fullest!!
Hi Greg,
I feel the need to comment after your Pastis section, and something else you said about aperitif drinks
Aperitif as a rule, the Drink is suppose to open the appetite. Therefore it should be Anis based or an equivalent that open the appetite.
I am from Arles in Provence ( in the south of France ), so I know a bit about Pastis. You never drink Pastis pure. You should always dilute it with water.
The dosage is 1 Volume of Pastis for 5 volume of water ( at room Temperature ) . Then you add some ice cubes ( personally I put 2 ice cubes )
Do not add cold water, or it will change the taste of the beverage. You should have a temperature chock. The drink will cool down with time.
It is a drink that take his time.
You can add some a dash Orgeat Sirop it will be become what is known as Mauresque.
The tomate, is with grenadine sirop.
Le perroquet ( Parrot ) menthe sirop.
The Rourou is with Strawberry sirop.
There you go, I hope it helps
I tried Campari on it's own the other day and it tastes like the dentist.
You lick the dentist?
@@KaptajnKaffe
Let's not judge what tickles the pickles of weirdos on the internet.
They're probably judging themselves way more harshly than you and I would, or at least they should be.
@@KaptajnKaffe I just laugh out loud until I got into a coughing fit. Thank you for your comment.
@@mcraina123 🤣😂
You have to drink it a few times then you’ll love it
Side note here, I don't know if this is sold in US but, try the Pontarlier Anis, the 'Sec' one (dry, no sugar). Still an erzast of absinthe but (imo) better than Pastis. Recipe :One or two measures of Pontarlier in a long glass, fill the glass with cold water, add ice if you want. The mix should be white but not transparent.
Oxidation, Greg. The process of being oxidized is 'oxidation.'
Can confirm. Oxidizers oxidize by attaching oxygen to molecules via a process called oxidation.
Long time user of Haus here. It's a great thing to have around because, while great over ice, it can fill in the gap of a vermouth or other aperitif if you don't have it or just want to shake it up. Obviously not for the purists, but because the Haus aperitifs fill a similar general profile as many other aperitifs (vermouths in particular, though you can definitely replace Campari or Aperol with it too, it just won't be as bitter, obviously), you can make some really complex and delicious cocktails using Haus aperitifs instead of the typical ingredient. Great as a substitute for someone who hates campari or for when you find yourself fresh out of an ingredient. Generally a fun way to experiment and try something new.
As a french person, i can say that a an aperitif is 3 hours and the actual meel is about 1 hour
Nooo! The aperitif is three hours. The meal is maybe five. Then you linger over coffee and digestifs. Then it's kind of getting towards dinner time. So you have a little something while the dinner is kind of improvised and open up another bottle.
Then it's time for about six derniers petits coups.
Are French people wasted 24/7?
@@evanhayes5891 No, but not from lack of effort. Same goes for a lot of Europe honestly.
@@Loiner_Leftie Yet everyone wonders where America got our drinking habits from.
@@WeirdPros Oh it's definitely an "I learned it from watching you, DAD" situation
Well I just spent a hundred bucks even with the 15% code. I don’t know what it is about clove but it is probably my favorite spice. As a little, little kid when I was old enough to start chewing gum, my favorite was clove. Mom always had some in her purse. I bought a full bottle of the Bitter Clove, a full bottle of the Ginger Yuzu and a sample 4 pack of Peach Passionfruit, Rose Rose, Lemon Lavender and Citrus Flower. Thanks for the code. Love watching your videos.
Naming a series of liqueur as Haus and it's not available in Germany. What a shame.
Vermouth is actually a digestif. All that salvia/artemisia stuff in it is there to help you digest your meal, the same way sage stuffing helps you digest Thanksgiving dinner. However, I don't know anyone who drinks it as either an aperitif or a digestif; everyone I know just uses it in cocktails.
I’ve been getting into aperitifs for the past week so this video must’ve been sent by the drink gods themselves
LTV/FTC
(longtime viewer/first time comment)
You are outrageous!!!
Thank you! Thank you!
Just when I think I’ve reached the bottom, you have granted access to the subfloor...did I say thank you?
Smart people rock!
Wonder where greg's been these last few weeks
I've been drinking Dubonnet for years and it is great for my digestion after I've had a steak dinner. It is not a flavor most people like, but I love.
And for the Ricard (we don't pronounce the D) is usually diluted with water, because some are so HARD that it's can be dangerous on your throat
So hard? Ricard is between 40~45% alcohol...unless that's not what you meant by so hard.
We mainly drink it diluted with water because it's disgusting without =')
@@RomainDelmaire at least this is what my grandpa said to me🥺😂
He diluted it because of the bad quality at that time (he grew up very poor) so he didn't want to go blind
I'm unfamiliar with Ricard, what is it like?
I know you are supposed to dilute absinthe with water and sugar but I don't know of any other spirit that undergoes the same process before drinking
@@stefanox8908 It has a strong taste of anis.
Mixing it with water dilute that taste and gives it its very recognizable pale color.
You can see that a bit like a flavored syrup to which you add water to balance the sweetness.
Also I was not aware we were doing that with absinthe, but I never had absinthe ^^'
I know we do that with "eau de vie", but only a sugar not water...or at least that's what my family does.
(couldn't find an english translation for eau de vie...google tells me it's Brandy but it's quite different, eau de vie can be made from different ingredients and have different tastes. Probably closer to absinthe than brandy)
Would love to see a video on digestives that you mentioned in this video.
Same
I love a small apeterif when i am working in the garden 😁
Campari is my favorite. I like it neat and in a cocktail with orange. Very refreshing.
Greg!? Where are you? We need you in 2021!
I really miss the content I love the streams, I typically ghost in them. Nothing beats your style of videos. Can't wait to be informed and delighted to try a new drink when you come back
I agree
Take a shot every time he says bitter ahranges, you’ll die
but i want to live
This video is great. So many spirits I've wondered about for some time now, but wasn't going to shell out the money to blind buy them.
My first thought when trying the Martini Rosso sweet vermouth was, this tastes like Thanksgiving stuffing in a glass. Also thanks for doing these guide episodes
When your palate is not wrecked by drinking Campari beforehand, I liken the bitterness of Aperol to not being a punch in the gut (like Campari can be upon the unsuspecting), but rather, a fist that is slowly but firmly pushed into your gut at a steady pace: it doesn't hurt, but you definitely know that it's there.
For the pregnant ladies and their husbands... Can you do an episode on delicious nonalcoholic cocktails, please?
If Coke brought back the cinnamon, you could mix that with the bitter clove
that straight Ricard without water, that hurt me, and I'm not even French
Its probably almost as bad as straight absinthe which is horrible.
Sweet vermouth, champagne, Malibu rum, orange juice, pineapple juice with frozen berries as ice cubes makes one hell of a mimosa:) I guess it’s not really a mimosa but it’s fantastic. Just a half shot of Malibu gives the hint of coconut and it works magic
“Like a Game Genie”
Points to you for making me feel old. :D
Vermouth is coming!! I am keen as a bean!
Also, my partner bought me Smugglers Cove for Christmas on your recommendation. Cheers!
Where I live, al the Anis flavoured liquours are usally drunk as a digestiv, i would never came to the idea to drink them as aperetif, but as you said, there are niot a lot of rules here... ;)
I was thinking the exact same thing.
I grew up in Smithville NJ and there were a couple places out there with a very similar aesthetic to the set of this show, and so, I subscribe, for the nostalgia factor
great episode, as always Greg ! As a Frenchman, I can help in some areas here : you don't pronounce the final "t" and the final "d" in Dubonnet and Ricard, they are silent. Plus, you always want to add fresh water to your Ricard, you never drink it neat :-) think of it as grenadine for grownups ^^
Also, as a French:
- you never drink Pastis neat (but seriously) - it's always diluted 1:5 with water
- you don't drink Pastis before a meal - you drink it all afternoon/evening long. You do make a break for a meal, but then you keep drinking.