I can only imagine Greg made this video because he yelled out, "Ya know what, I think I'm gonna do a MALORT video when I get home!" while still plastered on Tiki Drinks from his Disney World vacation, then his wife made him do it
I was JUST literally watching Malort videos last night laying in bed when I should have been sleeping. I watched your egg nog video. Had never even heard of Malort before last night. ...how odd....
@@ktsillinI'm fairly certain the algorithm suggests similar videos to ones channels upload to be published later to their subscribers around the publishing of a new video. I've seen it happen to many times to not believe it.
I run a liquor store, and recently somebody called us the ask if we carried Malort. I meant to ask, "Whatcha making?" but for some reason I blurted out "Why?" And as soon as I said that I heard somebody on his end of the line with him absolutely DIE laughing.
How did you come into owning a liquor store? Do you like your job, what exactly does it entail? I’ve been second guessing my teaching career and been really enjoying making cocktails
@@Luke-we9gjI don't think liquor stores usually mix drinks for you. Montana is an exception though; Most liquor stores have a bar and vice versa, and if bars have enough stock they'll sell you bottles.
I was bartending a NYE party and a guest brought a bottle. A friend gave me the recipe for The Hard Sell (1 oz gin, 1 oz St Germain, .75 oz Malort, .75 oz. lemon juice) and it went gangbusters. People were coming back for seconds and recommending it to their friends. Further evidence that the Last Word principle of cocktails doesn't really have a fail state.
@@ferretyluv Greg mentioned it in one of his vids.... somewhere. Based off the proportions of the Last Word cocktail (1 base spirit, 1 sour, 1 sweet, 1 herbal/bitter if memory is serving)
My favorite description of the smell and flavor of Malort is "Ent Sweat," or more floridly "The smell and taste of Treebeard's unwashed ass crack after the long march to Isengard, with a hint of the pain and grief in the scream he uses to summon the Ents to war."
That's funny I had some spruce tips infused vodka that I figured tasted like entish bodily fluids. Took the whole bottle before I came up with a decent cocktail with it.
Love the unemployed wine guy shout out! Also, love that this is a serious episode trying to make Malort palatable, instead of just goofing with it and taking malort mayo shots or whatever. Great video, Greg.
There's also The Hard Sell: 1 gin, 1 elderflower, .75 malort, .75 lemon. Shake and double strain, up, with a grimace. It proves that 1) the sour is a superior template, and 2) elderflower can fix anything.
fave malort drink: Turtle Race 1.5 oz London dry gin .5 oz Malort 1 oz lemon juice .5 oz demerara topped with soda water muddled basil leaves and grape fruit peels Build in the glass. Muddle basil leaves and a couple swathes of grapefruit. Add everything but the soda water, and fill ice to the top. Give it a good stir and incorporate the basil throughout. Top with soda and give a light stir.
This recipe is a great story: it introduces challenges that grow until the climax, at which point the groundwork it's laid comes together and an escape from the seemingly unavoidable doom becomes clear 😂 Will have to try if I ever have the misfortune of owning a bottle of malort
Besk/bäsk technically just means bitter, but it's also the name for wormwood-infused alcohol as you said. Malört however is directly translated to wormwood (in Swedish at least, but I'm pretty sure it's the same in Danish and Norwegian as well).
Dane here, malurt is wormwood in danish and the name comes from being used to keep away moths. Also bjæsk is, as far as I know, a wide term used to describe bitters and spiced snaps. Where you can take, for example Aalborg snaps or some other hard liquor, and flavor it with different plants and fruits found in the wild. I would say it to be a kind of moonshine.
At this point I'm not sure why Malört don't have him on their books as an official marketing guy. But yeah, if there ever was an episode that needed a crossover with PV3 then this would be it.
I'm from Sweden, where it originally comes from. Great concept. Really fun. I have to say that it is an acquired taste, even over here. However, you are not supposed to drink it like a whiskey or a gin. You are instead supposed to drink it like a schnapps which it is over here. You're actually supposed to toast with it, sing a song, and then take it as a shot of around 4 or 6 cl. It is served together with beer and with the food of a traditional Swedish smörgåsbord. Trust me, it is much better taken that way with good company, some traditional drinking songs, and some food.
Fellow Swede here, just to nitpick I think we should absolutely differentiate between our scandinavian snaps and the German word schnapps. Our snaps are not sweetened or fruity but herbal and high proof and the context and culture around drinking it is different too, it’s just unfortunate that the words are so similar.
Yes! It's a social drink with friends in Chicago too! You get a shot and a local beer called Old Style, and we call it the Chicago Handshake. It's for celebrating at the bar with friends and guests. It's great that our Swedish neighbors brought their great tradition & spirit to us so long ago!
@@artonion420 The word Snaps comes from low Saxon / low German, that's how we say and write it as well. Korn & Kümmel for example are the most traditional northern Snaps & are not sweet or fruity at all, also high proof.
I don't know what's been happening re RUclips and your channel, but please keep it up. I fuckin love it, when I'm financially a bit better I'll be becoming a patron.
i remember them talking about it on the first episode back from restarting the podcast, i think they got dropped by a MCN that was securing them sponsors and helping with advertising.
First I'm hearing of this but yeah sounds like BS. I'm inferring from the comment in the middle that some mentions of cocktail _jiggers_ may have been mis-captioned as something entirely different?...
For that second cocktail's name, I just want to say there's probably some pun to be made of the fact that it tastes like a Jungle Bird, Malort is beloved in Chicago, and the Upton Sinclair novel The Jungle is about Chicago. Or maybe it's the Concrete Jungle Bird (a.k.a. the Pigeon). I'm just spitballing here, but I think there's at least one good Chicago riff to be made off of its similarity to a Jungle Bird.
Soju, elderflower liqueur, and Malort is my favorite. The sweet, muted flavors give way to a slightly bitter and crisp finish. I also use it in place of the bitters for an old fashioned.
Maria's Community Bar in Bridgeport sells a "Malort Spritz", which can be bought in cans throughout the city! It's actually quite delicious and is made with Malort, hibiscus, grapefruit, and lime. Also, Malort has a new-ish recipe which is why it may taste sweeter to you. Jeppson was recently purchased by CH Distillery, a Chicago company, when it was previously owned (I believe) by InBev
As a Chicagoan, I was definitely happy to see some recipes worth making! Here's my go-to, which I just call a Chicago River (iykyk): 1oz Malort 1oz Fiireball 0.5oz Midori 2oz Grapefruit Juice Serve over ice The Midori makes it look awful (green+pink+amber is not a good look), but it really makes it all work.
You put yourself in enough pain as is - you deserve episodes where you absolutely knock it out of the park and actually enjoy yourself! I love watching you work no matter what.
Greg I watch these to try these at home, and my enjoyment comes from you have a large emotional reaction (either disgust or surprise), honestly I just love it when something sparks your curiosity and makes you want to make a really good drink out of an experiment
I was recently in NOLA, and as a Chicagoan, I was surprised to see that Bar Marilou had a cocktail called the Santa Sangre which features Malort. It was fantastic so I emailed them and they gave me the recipe. It's a simple 3:3:3:1 with Evan Williams bonded bourbon, punt e mes, blueberry shrub (house made), and malort. It's shaken with a lemon peel and blueberry garnish. I've been making it at home with Jepson's bourbon and barrel aged malort and it's been my go-to all summer.
When Malort was purchased by CH Distillery about 5 years ago they brought production back to Chicago and also began wide US distribution, so that's why we're now seeing nationwide reputation & experimentation, after nearly 100 years of just being a Chicago thing.
My homemade recipe is the Deep Dish Pizza 1 oz pomelo juice .25 oz lime juice 1 oz Malört .5 oz campari .5 oz luxardo maraschino .25 oz elderflower syrup 1 oz Irish whiskey
If you want a good drink that goes well with Kraken, do a nice maple switchel with a tumbler of Kraken. This is a summer drink, meant to take the place of a boozed up soda. And quantities are adjustable to taste. On a regular glass, or maybe a beer mug, add: -two spoonfuls of sugar -one dash of powdered ginger -one spoon of apple vinegar (Bragg is the one to use) -one spoon of Real Canadian... er, maple syrup -one tumbler of le Kraken -top with water -stir -add ice Enjoy. You can try to add some mineral water/soda for that extra fizz, but regular water does the job. The fun thing about this drink is you can change both the sweeteners and the booze and it will still deliver. Cheap, too. Cheers.
Honestly I don't click to see you have a bad time; I click to see you find a way to turn a bad time into at least an acceptable time. So watching you take a notoriously overpowering spirit and make some drinks with it that I'd be interested in trying is a real delight.
I always click for new ideas and Greg's vibe. I've gotten balls deep into cocktails after finding this channel and his willingness to try something crazy has led me to try things I never would have before.
I have an alcohol intolerance/slight allergy so I don't drink, yet i still watch these videos every time they come out. Thank you for the entertaining content!
Billy Sunday in chicago has a cocktail rn called Electric Shock, with baijiu, coriander-infused jamaican rum, pineapple, malört, lychee, absinthe and topped with topo. The Lychee actually works extremely well with malörts profile. I was shocked. I'm a malört lover thoughhh so i might be biased.
We don’t watch to see you to have a bad time, we watch because of your charm, intelligence and craftsmanship! (And also because you know how to spell malört, you have our scandinavian respect and appreciation🤝)
I'm a big fan of Chicago, traveled there four years in a row to visit a close friend who is a resident of the city. First thing I was served at a bar was a Chicago handshake, an Old Style beer and a shot of Malort, ordered by my buddy of course. Every time I've been since, we do a Chicago handshake to kick things off. Nothing says Chicago like the taste of grapefruit pith and sweaty gym socks, washed down by a decent, yet run of the mill lager.
This was a fun one. I'd love to see you take on more 'regional spirits'. Have you ever tried Pittsburgh's favourite, Superpunch? It would be cool to see an attempt to wrangle that strange strange substance.
Dear Greg, I was was recently served by a bartender who recommended your channel to me, and to my surprise I find your latest video features Malort! The gentleman in question had work-shopped a drink with me based on my request for a Malort forward cocktail, perhaps you'd like to try it? It is as of yet unnamed (so perhaps you'd like to do the honours), but it is the same construction as a Negroni with each of 3 typical ingredients substituted. Subbing for gin we have 1 part Kaoliang Liquor, in place of Campari we have 1 part Malort, and finally in place of sweet vermouth the young man used a lovely pineapple rum with a parrot on the label, "Parrot of the Day" I think. Good stuff, hope you like it. Skitarius.
The rules: Malort has to be the primary ingredient or a split base The first drink: Malort is the ingredient with the least in there I joke, I joke, I love these kinds of episodes!
I love Malört. It is sweet on the front, the bitter kicks in afterward. I always describe it as herbal sweet, with a finish of grapefruit rind and rubbing alcohol. It can actually make great cocktails if used correctly. Pairs well with grapefruit and ginger. Add half an oz to a Moscow Mule, you'll thank me! The cocktail I always make is the Malört Axe. I forget where I found the recipe originally (I did not invent it). [on edit, it was Through the Mixing Glass here on RUclips] 1/2 oz ginger syrup 1/2 oz orange liqueur (tripel sec is fine but better stuff works as well) 1/2 oz Malört 3/4 oz lemon juice 1 1/2 oz overproof bourbon (I use Old Overholt) Shake with ice, pour over new ice into a lowball glasss. Garnish with mint or with a grapefruit slice.
I'm from Chicago where it'''s made, so it's basically on every shelf at bars. I think it takes like nail polish smells. It needs alot of citrus. I recommend making a Paloma with Malort instead of tequila.
I came to watch and see how you could redeem malort. I love watching the craftsmanship that goes into balancing extreme elements, whether that be in food, drink or art.
Yes, love this kind of video! It helps me understand how drink recipes are built. I love hearing you think out loud and explaining the thought process.
I clicked on it to see success! I like happy episodes. Bring joy back to the world! I don’t enjoy watching people suffer, even when they do it willingly. So, please, more episodes like this. :-)
Greg should move to Key West and open his own cocktail bar. Then he could run this channel from the bar, make up drinks on the fly and get real time feedback from patrons.
I clicked because Greg is fun to watch. And I always enjoy it when he makes a drink and likes it. It's also fun the way he expresses in tremendous detail how much he dislikes a drink, but I prefer the ones that sound delicious.
Tanqueray Sevilla Orange and Rangpur Lime are my absolute favorites, not hard to get, you can find them at the store, but they bring so much to your drinks. You would probably love the lime one.
also fitting that a drink with malört would be called "aracuan" because the disney short featuring that bird is always included in the Disney Christmas Shorts that are broadcasted in Sweden during Christmas
The “pedestrian bad” got me 😂 The absolute worst version of Malort I ever had was a limited release bottle Malort made that was turkey fat washed. About died at the bar 💀
So I actually have made two cocktails that use Malort for good (I know, wild concept). Both are themed for Universal Monsters because what better represents the undead than Malort. While I know it doesn't stick to your split base, may I still present my Bride of Frankenstein and Frankenstein's Monster for your tasting pleasures: Frankenstein's Monster 1.5oz Rye 0.25oz Malort 0.5oz Campari 0.5oz Simple Build in mixing glass and pour up. Garnish with wide orange peel speared on a cocktail pick. Stud two whole cloves either side where the pick holds the orange and torch until smoking (the electrodes on his neck) Bride of Frankenstein (a more refined animated dead) 1.5oz Rye 0.5oz Malort 0.5oz Simple 0.5oz Lemon Juice Shake until chilled and pour into a tall collins glass with ice. Top with tonic and garnish with a sprig of rosemary.
wormwood, caraway, ST John's wort and bog myrtle are just some of the typical flavourings of swedish snaps. Usually we drink it around christmas, crayfish parties and midsummer :D Malört actually mean Wormwood in Swedish :D
Can't wait to see what you come up with... Maybe get on the horn to Unemployed Wine Guy to arrange a co-tasting Edit: i see this comment is redundant after watching the video, carry on
sure, but my friends talk about Campari like it's the disgusting monster that Malort is often described as I don't understand hating campari that much, will never make sense to me, but if that's how they feel about campari, I can't even begin what they'd think of malort
I found Malort at a local liquor store and bought it, all excited to try the “worst liquor ever” and was so disappointed when it was just… fine. Bitter, yeah, but I like bitter flavors, especially citrusy ones. Would I drink it on its own? No, but I’ve actually made good use of it as a mixer. (That said, maybe my standards for bad are too high. I’ve had shejiu, and that was… oof. I could taste the snake. 😬)
YES. YESSSSSSS!!! YES YES YES YES "What fun things can I do with Malört?" has been my side-quest lately and I love it. Everyone recoils when you say Malört went into anything.
Finally we're back to the good editing style. No stupid low camera angle, no slo-mo, no crazy cuts. Just simple scenes and minimal changes. Love this so much.
Can I just say I’m not really much of an alcohol drinker. I drink here and there once every few months, mostly beer in the summer and nog and rum at Christmas, very little alcohol knowledge. However, I find myself coming back to this channel whenever I just need a super laid back and welcoming vibe. The 40s music in the intros, the set, the slow mo close up pours, it’s just incredibly therapeutic for me and I thank you sir for the entertainment you provide.
This is exactly the content that I love. Creative and fun. MUCH better than pop culture themed drinks. Please do more like this. Watching the creative process unfold in real time is top tier content!
If you take a shot of Malort, chase it with pickle juice. It sounds like it doesn't work, but I can tell you, from experience, it actually works. The pickle juice completely removes the taste from your mouth.
Thank you, Greg. I was watching old videos since you had nothing new around noon. Turns out youtube didn't properly notify me, so I went and watched Pirates of the Caribbean and made my first Painkiller. Just got back to see the upload. Made my day.
Some of the places around Chicago have taken to infusions. Malört loves peppermint stick, and even better, jalapeño. A single pour of Malört, neat, is a wonderful thing to get blood flowing back into your face after walking in the dark January evening to your favorite corner dive with the Old Style sign hanging out front.
Longman & Eagle used to have a malort cocktail called the irregardless... It used grapefruit juice, prosecco and Thai bitters and maybe also elderflower liquor? We loved it!
I’ve used it like Absinthe and lining the glass with cocktails with it. Chicago cocktail I’ve made is pretty much a Manhattan with Rye split Sweet Vermouth and Annisette with bitters and Malort lined glass
I've been watching bartending videos for a long time now, and figured I'd learned most of what there is to know, but I learned a hell of a lot from this video, particularly the importance of timing and length of ingredients. I liked how he smelled a potential ingredient side by side with a drink, and really, just understanding and honoring your chosen ingredient.
I came up with this after getting a bottle of Malört. Maybe im a masochist but i like it... I call this the Fuzzy tongue 3/4 oz Malort 3/4 oz Gin 3/4 oz peach Liquor or peach crown 3/4 oz lemon juice 1/2 oz simple syrup (or slightly less) Shake with ice, serve up in a chilled glass
There is something mesmerizing about watching a "professional" practice their craft. I'm not much of a drinker, but these experimental episodes are always genuinely interesting
Have you heard of L'Excuse? It is a chartreuse substitute made in michigan. I enjoy the addition of chartreuse in drinks, so maybe recommend that or another mimic as to not take it away from your drink? It's not your fault it is hard to get, and if you have it you should be able to use it to teach the internet "how to drink" Cheers!
Not sure if a fellow Swede has commented it yet; Swedens most watched hour of television is an old Disney special on Christmas Eve. Featured there is a clip from The Three Caballeros (and I doubt most swedes know that it comes from a movie, I didn't!). Perfectly picked name!
Cool episode. Even before watching, the answer is yes, you can make delicious cocktails with Malort. In Chicago there was a restaurant/cocktail bar called Karyn's on Green (closed years ago) that my friends and I would drink at, and they featured more than a few cocktails featuring Malort and they were all quite good.
The orange Tanq, together with it's sisters lime and blackcurrant, is my go to for summer gin tonics. I can juggle different sodas, to get different drinks on the quick.
Swedish style wormwood "bitters". Haven't tried that one, but I'm guessing it's what we would call "snaps". Around 35-40% spirits served in shotglasses or small (portion sized) bottles. Exclusively served at Christmas, midsummer feast and easter. They are often herbal in taste. With some pickled herring and a snaps, you can't go wrong 😊
Kraken makes an excellent vanilla extract. A few vanilla pods in a boston bottle topped up with kraken, shake every day for a few weeks. It's insanely good.
Fantastic! In my student nation at Uppsala university, Sweden (a nation in this case is sort of like a fraternity in college), "Snerikes Nation", the traditional schnaps was Bäska Droppar. Same kind of booze as this but not sweet. At any given dinner event at the nation, you were given the choice of a few different types of schnaps, but if you selected anything else than Bäska Droppar you were met with the evil eye or snarky comments by the staff. You learned to deal with it. The way to have it is straight up as a shot, split in 2 or 3, with food, good company and elaborate drinking songs. An aquired taste for sure.
Greg freestyling on camera with drinks are hands down the best episodes. It's just cool to watch him work
Totally agree! Him just showing off his expertise in mixing drinks is the best
I learn the most from these type of episodes
The bad drinks are fun, but stuff like this is both fun and educational.
HE’S A FREE MAN
Yes.
I can only imagine Greg made this video because he yelled out, "Ya know what, I think I'm gonna do a MALORT video when I get home!" while still plastered on Tiki Drinks from his Disney World vacation, then his wife made him do it
Oh you know she recorded him saying it so she could play it back when he denied ever wanting to make a Malort video.
I was JUST literally watching Malort videos last night laying in bed when I should have been sleeping.
I watched your egg nog video.
Had never even heard of Malort before last night.
...how odd....
@@ktsillinI'm fairly certain the algorithm suggests similar videos to ones channels upload to be published later to their subscribers around the publishing of a new video. I've seen it happen to many times to not believe it.
The Internet is nothing but people turning good things into to a bad time. Watching you turn bad things into a good time is awesome 🥃
Well said
In what way exactly is the Internet 'nothing but people turning good things into a bad time'?
@@patavinity1262 good point, there is so much to be glad for
I run a liquor store, and recently somebody called us the ask if we carried Malort. I meant to ask, "Whatcha making?" but for some reason I blurted out "Why?"
And as soon as I said that I heard somebody on his end of the line with him absolutely DIE laughing.
you did the right thing
the hero we deserve
How did you come into owning a liquor store? Do you like your job, what exactly does it entail? I’ve been second guessing my teaching career and been really enjoying making cocktails
Never owned a Liquor store but did run a book store for 6 years and this has happened to me before with books
@@Luke-we9gjI don't think liquor stores usually mix drinks for you. Montana is an exception though; Most liquor stores have a bar and vice versa, and if bars have enough stock they'll sell you bottles.
The Beroni was originally a negroni made with Bailey's, which was in one of the skull of doom episodes.
Thanks! Apparently I got his name wrong both times too!
... how in the world would baileys and negroni cross paths ... ?!?
@@angeljamais8541Beats me, but it was hilarious to watch.
I still remember the pepperoni which used Dr. Pepper 😂
@@joshuagies4900 one of my favorite HTD moments
I was bartending a NYE party and a guest brought a bottle. A friend gave me the recipe for The Hard Sell (1 oz gin, 1 oz St Germain, .75 oz Malort, .75 oz. lemon juice) and it went gangbusters. People were coming back for seconds and recommending it to their friends. Further evidence that the Last Word principle of cocktails doesn't really have a fail state.
I had one with a mezcal in it and the amount of rubber in my mouth was very strange :/ not my favorite.
That's a lot of St Germain but I guess you need a lot to overpower 3/4oz Malort
I can see why it's called a Hard Sell. There's a lot of character in that shaker.
What’s the last word principle of cocktails? Google is unhelpful.
@@ferretyluv Greg mentioned it in one of his vids.... somewhere. Based off the proportions of the Last Word cocktail (1 base spirit, 1 sour, 1 sweet, 1 herbal/bitter if memory is serving)
My favorite description of the smell and flavor of Malort is "Ent Sweat," or more floridly "The smell and taste of Treebeard's unwashed ass crack after the long march to Isengard, with a hint of the pain and grief in the scream he uses to summon the Ents to war."
Laughed out loud, thank you!
That's funny I had some spruce tips infused vodka that I figured tasted like entish bodily fluids. Took the whole bottle before I came up with a decent cocktail with it.
Love the unemployed wine guy shout out! Also, love that this is a serious episode trying to make Malort palatable, instead of just goofing with it and taking malort mayo shots or whatever. Great video, Greg.
I imagine that Jeppson’s reached out to John Flanders (real name) and got him on board to advertise it.
There's also The Hard Sell: 1 gin, 1 elderflower, .75 malort, .75 lemon. Shake and double strain, up, with a grimace. It proves that 1) the sour is a superior template, and 2) elderflower can fix anything.
The hard sell is one of the best cocktails I've ever had.
@@inherentmirth5180 I'm putting it on a seasonal menu as a dare lol
Elderflower is really the best
Your scientists were so preoccupied with whether or not you could you didn't stop to think if you should.
Lol
I don’t know if you’re referencing Jeff goldblum, but yes!
@@digi9217 I am lol
Didn’t you know though the difference between science and screwing around is writing it down
Or just drunk with no other formulas except alcoholic cocktails
I genuinely love that the reason you dislike Malort is because it is single note, and not because that single note is expired gasoline
Having tasted both, unfortunately, that’s a near spot-on flavor comparison. 😅
As a person born and raised in Chicago (where Malort is a delicacy with an Old Style Beer), im happy to see Malort being good is actually possible
INteresting.. THat is Not Chicagoland Garbage punch..
Me too bud
@@AMPProf but it is the Chicago Handshake ma boi
For a while Chicago was the second largest "swedish" city only beaten by Stockholm.
@DaLockedOne Old Style is being brewed in La Crosse (WI) again.
fave malort drink: Turtle Race
1.5 oz London dry gin
.5 oz Malort
1 oz lemon juice
.5 oz demerara
topped with soda water
muddled basil leaves and grape fruit peels
Build in the glass. Muddle basil leaves and a couple swathes of grapefruit. Add everything but the soda water, and fill ice to the top. Give it a good stir and incorporate the basil throughout. Top with soda and give a light stir.
does it taste like turtles or races?
This recipe is a great story: it introduces challenges that grow until the climax, at which point the groundwork it's laid comes together and an escape from the seemingly unavoidable doom becomes clear 😂 Will have to try if I ever have the misfortune of owning a bottle of malort
Try adding some saline solution! The salt helps tame the bitterness while elevating some of the other flavors in the drink.
“I nailed it” and then “a brief note of manure” talking about the same drink. This is the content we’re here for
Actually genuinely enjoy when you don’t have a miserable time! It’s really interesting to hear you kinda think through the construction of a drink
I really like these experiment episodes, they show your creative side very strongly!
Besk/bäsk technically just means bitter, but it's also the name for wormwood-infused alcohol as you said. Malört however is directly translated to wormwood (in Swedish at least, but I'm pretty sure it's the same in Danish and Norwegian as well).
yup, same here at your western neighbour, also checked, Denmark also say the same😊😊
It's "malurt" in both so you're right!
Dane here, malurt is wormwood in danish and the name comes from being used to keep away moths.
Also bjæsk is, as far as I know, a wide term used to describe bitters and spiced snaps. Where you can take, for example Aalborg snaps or some other hard liquor, and flavor it with different plants and fruits found in the wild. I would say it to be a kind of moonshine.
Unironically need to have unemployed wine guy in this
At this point I'm not sure why Malört don't have him on their books as an official marketing guy. But yeah, if there ever was an episode that needed a crossover with PV3 then this would be it.
@@conjoiner83they literally DO have him officially as a spokesman now, I believe.
Haha yeah, wasn't expecting that shout out but now I want that crossover!
Absolutely love Malört. I made one with Malört, amaretto, lemon juice, and seltzer. Drank like a bougie tonic water.
What are the measurements on that if you remember? I love Malort and Amaretto
I'm from Sweden, where it originally comes from. Great concept. Really fun. I have to say that it is an acquired taste, even over here. However, you are not supposed to drink it like a whiskey or a gin. You are instead supposed to drink it like a schnapps which it is over here. You're actually supposed to toast with it, sing a song, and then take it as a shot of around 4 or 6 cl. It is served together with beer and with the food of a traditional Swedish smörgåsbord. Trust me, it is much better taken that way with good company, some traditional drinking songs, and some food.
Fellow Swede here, just to nitpick I think we should absolutely differentiate between our scandinavian snaps and the German word schnapps. Our snaps are not sweetened or fruity but herbal and high proof and the context and culture around drinking it is different too, it’s just unfortunate that the words are so similar.
I think in this context "shot" would have been a better word to use rather than "schnapps".
Yes! It's a social drink with friends in Chicago too! You get a shot and a local beer called Old Style, and we call it the Chicago Handshake. It's for celebrating at the bar with friends and guests. It's great that our Swedish neighbors brought their great tradition & spirit to us so long ago!
Thats how we drink it here too, thus the novelty of making drinks with it for the vid
@@artonion420 The word Snaps comes from low Saxon / low German, that's how we say and write it as well. Korn & Kümmel for example are the most traditional northern Snaps & are not sweet or fruity at all, also high proof.
I don't know what's been happening re RUclips and your channel, but please keep it up. I fuckin love it, when I'm financially a bit better I'll be becoming a patron.
i remember them talking about it on the first episode back from restarting the podcast, i think they got dropped by a MCN that was securing them sponsors and helping with advertising.
First I'm hearing of this but yeah sounds like BS. I'm inferring from the comment in the middle that some mentions of cocktail _jiggers_ may have been mis-captioned as something entirely different?...
I think the biggest revelation is that Greg's favourite Disney film is "The three Caballeros"
It feels very on brand somehow
Ayyye Unemployed Wine Guy mentioned! Would love to see you guys try some absolutely god awful concoctions someday! For science!
For that second cocktail's name, I just want to say there's probably some pun to be made of the fact that it tastes like a Jungle Bird, Malort is beloved in Chicago, and the Upton Sinclair novel The Jungle is about Chicago. Or maybe it's the Concrete Jungle Bird (a.k.a. the Pigeon). I'm just spitballing here, but I think there's at least one good Chicago riff to be made off of its similarity to a Jungle Bird.
I think, that one screamed for „Oh Malört, the Kraken!!!“. Almost as good a name for a drink as „Fickt Nicht Mit Dem Raketenmensch“.
Since it uses kraken and it's Chicago it should be called Lake Squid
Soju, elderflower liqueur, and Malort is my favorite. The sweet, muted flavors give way to a slightly bitter and crisp finish. I also use it in place of the bitters for an old fashioned.
Maria's Community Bar in Bridgeport sells a "Malort Spritz", which can be bought in cans throughout the city! It's actually quite delicious and is made with Malort, hibiscus, grapefruit, and lime.
Also, Malort has a new-ish recipe which is why it may taste sweeter to you. Jeppson was recently purchased by CH Distillery, a Chicago company, when it was previously owned (I believe) by InBev
I've been to Maria's a couple times! Perhaps next time I'm in Chicago I'll go again!
As a Chicagoan, I was definitely happy to see some recipes worth making! Here's my go-to, which I just call a Chicago River (iykyk):
1oz Malort
1oz Fiireball
0.5oz Midori
2oz Grapefruit Juice
Serve over ice
The Midori makes it look awful (green+pink+amber is not a good look), but it really makes it all work.
The only liquor that portrayed how it felt to grow up in Illinois!
Mmm, malort and soggy pizza
What, just tie it Down .
Malort & Chicago winters keep out the jabronis.
Wow... a "Johnny Dangerously" reference... bravo!
That movie is an underrated masterpiece. It basically introduced me to satire as a child.
@@RockModeNickwhich opening credits music do you remember? "Let's Misbehave" or "This Is the Life?"
You put yourself in enough pain as is - you deserve episodes where you absolutely knock it out of the park and actually enjoy yourself! I love watching you work no matter what.
"You could put this next to a Jungle Bird"
>You could do a lot of things.
Brutal, LMAO
Greg I watch these to try these at home, and my enjoyment comes from you have a large emotional reaction (either disgust or surprise), honestly I just love it when something sparks your curiosity and makes you want to make a really good drink out of an experiment
I was recently in NOLA, and as a Chicagoan, I was surprised to see that Bar Marilou had a cocktail called the Santa Sangre which features Malort. It was fantastic so I emailed them and they gave me the recipe. It's a simple 3:3:3:1 with Evan Williams bonded bourbon, punt e mes, blueberry shrub (house made), and malort. It's shaken with a lemon peel and blueberry garnish. I've been making it at home with Jepson's bourbon and barrel aged malort and it's been my go-to all summer.
When Malort was purchased by CH Distillery about 5 years ago they brought production back to Chicago and also began wide US distribution, so that's why we're now seeing nationwide reputation & experimentation, after nearly 100 years of just being a Chicago thing.
My homemade recipe is the Deep Dish Pizza
1 oz pomelo juice
.25 oz lime juice
1 oz Malört
.5 oz campari
.5 oz luxardo maraschino
.25 oz elderflower syrup
1 oz Irish whiskey
If you want a good drink that goes well with Kraken, do a nice maple switchel with a tumbler of Kraken.
This is a summer drink, meant to take the place of a boozed up soda. And quantities are adjustable to taste.
On a regular glass, or maybe a beer mug, add:
-two spoonfuls of sugar
-one dash of powdered ginger
-one spoon of apple vinegar (Bragg is the one to use)
-one spoon of Real Canadian... er, maple syrup
-one tumbler of le Kraken
-top with water
-stir
-add ice
Enjoy.
You can try to add some mineral water/soda for that extra fizz, but regular water does the job.
The fun thing about this drink is you can change both the sweeteners and the booze and it will still deliver.
Cheap, too.
Cheers.
Honestly I don't click to see you have a bad time; I click to see you find a way to turn a bad time into at least an acceptable time.
So watching you take a notoriously overpowering spirit and make some drinks with it that I'd be interested in trying is a real delight.
I always click for new ideas and Greg's vibe. I've gotten balls deep into cocktails after finding this channel and his willingness to try something crazy has led me to try things I never would have before.
I’m glad I’m not the only one who says “pray for Mojo” right before I drink something questionable
Mojo! What have they done to you!?
What do you expect? His cholesterol is through the roof
I'm glad you made them all great. I honestly really enjoy seeing you make things you like, especially when you're surprised by it.
6:00 You might call it... stirring content
I have an alcohol intolerance/slight allergy so I don't drink, yet i still watch these videos every time they come out. Thank you for the entertaining content!
I rarely drink, so my alcohol tolerance is somewhere around the 18th Amendment.
I still enjoy Greg's cocktail chemistry. Cheers!
Billy Sunday in chicago has a cocktail rn called Electric Shock, with baijiu, coriander-infused jamaican rum, pineapple, malört, lychee, absinthe and topped with topo.
The Lychee actually works extremely well with malörts profile. I was shocked. I'm a malört lover thoughhh so i might be biased.
Blessed for the Unemployed Wine Guy shoutout; half expected him in the episode when I saw the thumbnail. PV3 NATION WOOOO!
I love it. I love this series! I love seeing you experiment with making different cocktails! Keep it up!
A friend dared me to try some Malört a few years ago. I wound up drinking the whole bottle. I unironically love the stuff.
We don’t watch to see you to have a bad time, we watch because of your charm, intelligence and craftsmanship!
(And also because you know how to spell malört, you have our scandinavian respect and appreciation🤝)
9:39 what’s happening to your RUclips channel???
This is why I came to the comments as well
cussing + adult beverages = channel restriction = demonetization ??
@@Re4mation4ever well that’s dumb
I'm a big fan of Chicago, traveled there four years in a row to visit a close friend who is a resident of the city. First thing I was served at a bar was a Chicago handshake, an Old Style beer and a shot of Malort, ordered by my buddy of course. Every time I've been since, we do a Chicago handshake to kick things off. Nothing says Chicago like the taste of grapefruit pith and sweaty gym socks, washed down by a decent, yet run of the mill lager.
This was a fun one. I'd love to see you take on more 'regional spirits'. Have you ever tried Pittsburgh's favourite, Superpunch? It would be cool to see an attempt to wrangle that strange strange substance.
As a Malort enjoyer, I appreciate your efforts to make it more palatable for a broader audience.
Dear Greg,
I was was recently served by a bartender who recommended your channel to me, and to my surprise I find your latest video features Malort!
The gentleman in question had work-shopped a drink with me based on my request for a Malort forward cocktail, perhaps you'd like to try it?
It is as of yet unnamed (so perhaps you'd like to do the honours), but it is the same construction as a Negroni with each of 3 typical ingredients substituted.
Subbing for gin we have 1 part Kaoliang Liquor, in place of Campari we have 1 part Malort, and finally in place of sweet vermouth the young man used a lovely pineapple rum with a parrot on the label, "Parrot of the Day" I think.
Good stuff, hope you like it.
Skitarius.
Kaoliang AND Malort, in the same drink? That sounds like the cocktail equivalent of self-flagellation followed by a swim in the sea 😧
The rules: Malort has to be the primary ingredient or a split base
The first drink: Malort is the ingredient with the least in there
I joke, I joke, I love these kinds of episodes!
I love Malört. It is sweet on the front, the bitter kicks in afterward. I always describe it as herbal sweet, with a finish of grapefruit rind and rubbing alcohol.
It can actually make great cocktails if used correctly. Pairs well with grapefruit and ginger. Add half an oz to a Moscow Mule, you'll thank me!
The cocktail I always make is the Malört Axe. I forget where I found the recipe originally (I did not invent it). [on edit, it was Through the Mixing Glass here on RUclips]
1/2 oz ginger syrup
1/2 oz orange liqueur (tripel sec is fine but better stuff works as well)
1/2 oz Malört
3/4 oz lemon juice
1 1/2 oz overproof bourbon (I use Old Overholt)
Shake with ice, pour over new ice into a lowball glasss. Garnish with mint or with a grapefruit slice.
I love it too, got a bottle from my brother, it is sweet but not too sweet and then you get that nice bitter blanket that settles on your tounge.
I'm from Chicago where it'''s made, so it's basically on every shelf at bars. I think it takes like nail polish smells. It needs alot of citrus. I recommend making a Paloma with Malort instead of tequila.
SHOUTOUT TO THE GREEN ROOM GOBLINS!!
I came to watch and see how you could redeem malort. I love watching the craftsmanship that goes into balancing extreme elements, whether that be in food, drink or art.
This brings back memories of the Malort arc with Cow Chop...
Rough memories lol
Yes, love this kind of video! It helps me understand how drink recipes are built. I love hearing you think out loud and explaining the thought process.
6:34 Guys, the clown music is killing me. 😂
I clicked on it to see success! I like happy episodes. Bring joy back to the world! I don’t enjoy watching people suffer, even when they do it willingly. So, please, more episodes like this. :-)
Greg should move to Key West and open his own cocktail bar. Then he could run this channel from the bar, make up drinks on the fly and get real time feedback from patrons.
That sounds like a LOT of work. And startup capital.
I clicked because Greg is fun to watch. And I always enjoy it when he makes a drink and likes it.
It's also fun the way he expresses in tremendous detail how much he dislikes a drink, but I prefer the ones that sound delicious.
Alright, who is going to teach mr HTD how to say Ö?
Pretty sure he is risking some kind of goblin-style curse by calling Malört "Malort" so often.
OHHHHHHHHHHH
maw l urt
I like that you're able to find interesting and fun combinations with liquors that aren't commonly appreciated/used.
"i dont need to see greg punish himself on the regular. Just a nice video of exploring something creative would be great"
Monkey paw curls
Tanqueray Sevilla Orange and Rangpur Lime are my absolute favorites, not hard to get, you can find them at the store, but they bring so much to your drinks. You would probably love the lime one.
Is the word you’re looking for at 2:41 “terpenes?”
Love watching the thought process on how flavors combine
also fitting that a drink with malört would be called "aracuan" because the disney short featuring that bird is always included in the Disney Christmas Shorts that are broadcasted in Sweden during Christmas
The “pedestrian bad” got me 😂 The absolute worst version of Malort I ever had was a limited release bottle Malort made that was turkey fat washed. About died at the bar 💀
So I actually have made two cocktails that use Malort for good (I know, wild concept). Both are themed for Universal Monsters because what better represents the undead than Malort. While I know it doesn't stick to your split base, may I still present my Bride of Frankenstein and Frankenstein's Monster for your tasting pleasures:
Frankenstein's Monster
1.5oz Rye
0.25oz Malort
0.5oz Campari
0.5oz Simple
Build in mixing glass and pour up.
Garnish with wide orange peel speared on a cocktail pick. Stud two whole cloves either side where the pick holds the orange and torch until smoking (the electrodes on his neck)
Bride of Frankenstein (a more refined animated dead)
1.5oz Rye
0.5oz Malort
0.5oz Simple
0.5oz Lemon Juice
Shake until chilled and pour into a tall collins glass with ice. Top with tonic and garnish with a sprig of rosemary.
wormwood, caraway, ST John's wort and bog myrtle are just some of the typical flavourings of swedish snaps. Usually we drink it around christmas, crayfish parties and midsummer :D Malört actually mean Wormwood in Swedish :D
Can't wait to see what you come up with... Maybe get on the horn to Unemployed Wine Guy to arrange a co-tasting
Edit: i see this comment is redundant after watching the video, carry on
16:40 Holy crap, I forgot all about that bird and that movie until you brought it up. Core memories unlocked!
Malort gets a lot of hate, but it's really not that bad. It is very bitter, but it's not the disgusting monster people make it out to be.
Absolutely agree
sure, but my friends talk about Campari like it's the disgusting monster that Malort is often described as
I don't understand hating campari that much, will never make sense to me, but if that's how they feel about campari, I can't even begin what they'd think of malort
I found Malort at a local liquor store and bought it, all excited to try the “worst liquor ever” and was so disappointed when it was just… fine. Bitter, yeah, but I like bitter flavors, especially citrusy ones. Would I drink it on its own? No, but I’ve actually made good use of it as a mixer. (That said, maybe my standards for bad are too high. I’ve had shejiu, and that was… oof. I could taste the snake. 😬)
@@frogonlilypad see, I actually *do* hate campari, but not malort. Taste buds are weird.
I strongly disagree lol fucking hate it
YES. YESSSSSSS!!! YES YES YES YES
"What fun things can I do with Malört?" has been my side-quest lately and I love it. Everyone recoils when you say Malört went into anything.
Finally we're back to the good editing style. No stupid low camera angle, no slo-mo, no crazy cuts. Just simple scenes and minimal changes. Love this so much.
I love the low angle. Only reason it's not here is because I was too lazy to setup the camera.
@@howtodrink I hope you continue to be too lazy to set it up
Can I just say I’m not really much of an alcohol drinker. I drink here and there once every few months, mostly beer in the summer and nog and rum at Christmas, very little alcohol knowledge. However, I find myself coming back to this channel whenever I just need a super laid back and welcoming vibe. The 40s music in the intros, the set, the slow mo close up pours, it’s just incredibly therapeutic for me and I thank you sir for the entertainment you provide.
This is exactly the content that I love. Creative and fun. MUCH better than pop culture themed drinks. Please do more like this. Watching the creative process unfold in real time is top tier content!
If you take a shot of Malort, chase it with pickle juice. It sounds like it doesn't work, but I can tell you, from experience, it actually works. The pickle juice completely removes the taste from your mouth.
As a Swede it is always good fun listening to english speaking people trying to pronounce anythibg with
å/ä/ö in them.
Thank you, Greg. I was watching old videos since you had nothing new around noon. Turns out youtube didn't properly notify me, so I went and watched Pirates of the Caribbean and made my first Painkiller. Just got back to see the upload. Made my day.
Some of the places around Chicago have taken to infusions. Malört loves peppermint stick, and even better, jalapeño. A single pour of Malört, neat, is a wonderful thing to get blood flowing back into your face after walking in the dark January evening to your favorite corner dive with the Old Style sign hanging out front.
Longman & Eagle used to have a malort cocktail called the irregardless... It used grapefruit juice, prosecco and Thai bitters and maybe also elderflower liquor? We loved it!
I watch you after several years. Looking good! God bless you!
I’ve used it like Absinthe and lining the glass with cocktails with it. Chicago cocktail I’ve made is pretty much a Manhattan with Rye split Sweet Vermouth and Annisette with bitters and Malort lined glass
I've been watching bartending videos for a long time now, and figured I'd learned most of what there is to know, but I learned a hell of a lot from this video, particularly the importance of timing and length of ingredients. I liked how he smelled a potential ingredient side by side with a drink, and really, just understanding and honoring your chosen ingredient.
I came up with this after getting a bottle of Malört. Maybe im a masochist but i like it...
I call this the Fuzzy tongue
3/4 oz Malort
3/4 oz Gin
3/4 oz peach Liquor or peach crown
3/4 oz lemon juice
1/2 oz simple syrup (or slightly less)
Shake with ice, serve up in a chilled glass
For what it's worth, I've found that Kraken rum also works really well as the base for a dark and stormy. (dark rum, ginger beer, lime juice)
Love it dude. It's great when you have a good time and a bad time. Keep it up and thanks for all the ideas and good times.
There is something mesmerizing about watching a "professional" practice their craft. I'm not much of a drinker, but these experimental episodes are always genuinely interesting
I still remember the Malort and Dill Akvavit drink and the comment about 100 year old Swedish fishermen ghosts.
Have you heard of L'Excuse? It is a chartreuse substitute made in michigan. I enjoy the addition of chartreuse in drinks, so maybe recommend that or another mimic as to not take it away from your drink? It's not your fault it is hard to get, and if you have it you should be able to use it to teach the internet "how to drink" Cheers!
Not sure if a fellow Swede has commented it yet; Swedens most watched hour of television is an old Disney special on Christmas Eve. Featured there is a clip from The Three Caballeros (and I doubt most swedes know that it comes from a movie, I didn't!). Perfectly picked name!
Cool episode. Even before watching, the answer is yes, you can make delicious cocktails with Malort. In Chicago there was a restaurant/cocktail bar called Karyn's on Green (closed years ago) that my friends and I would drink at, and they featured more than a few cocktails featuring Malort and they were all quite good.
Very interesting set of videos! I think your last drink + analysis were super interesting! Thanks Greg!
The orange Tanq, together with it's sisters lime and blackcurrant, is my go to for summer gin tonics. I can juggle different sodas, to get different drinks on the quick.
Swedish style wormwood "bitters". Haven't tried that one, but I'm guessing it's what we would call "snaps". Around 35-40% spirits served in shotglasses or small (portion sized) bottles. Exclusively served at Christmas, midsummer feast and easter. They are often herbal in taste.
With some pickled herring and a snaps, you can't go wrong 😊
Kraken makes an excellent vanilla extract. A few vanilla pods in a boston bottle topped up with kraken, shake every day for a few weeks. It's insanely good.
Fantastic! In my student nation at Uppsala university, Sweden (a nation in this case is sort of like a fraternity in college), "Snerikes Nation", the traditional schnaps was Bäska Droppar. Same kind of booze as this but not sweet. At any given dinner event at the nation, you were given the choice of a few different types of schnaps, but if you selected anything else than Bäska Droppar you were met with the evil eye or snarky comments by the staff. You learned to deal with it. The way to have it is straight up as a shot, split in 2 or 3, with food, good company and elaborate drinking songs. An aquired taste for sure.