How bad can they be? Canned Old Fashioned | How to Drink
HTML-код
- Опубликовано: 14 ноя 2021
- Today I'm reviewing Canned Old Fashioneds and trying to find one that isn't absolute garbage so you don't have to.
Shop Post Meridiem at Curiada! bit.ly/orderhtdspirits
Post Meridiem has a free shipping deal going for HTD viewers right now!
Discount automatically applied.
Greg's Old Fashioned
2 oz. or 60 ml. Minor Case Rye
.25 oz or 8 ml Simple Syrup
3-4 dashes Angostura Bitters
Twist of orange
RTP's
Jacquin's Rock and Ryle
On The Rocks made with Knob Creek
High West Old Fashioned
Handy & Schiller Old Fashioned
Heublein Old Fashioned
Post Meridiem Old Fashioned
Slowly but surely, I'm starting a mailing list so that I'm not fully dependent on YT's algorithmized notifications system. If you'll sign up, I promise not to abuse your generosity, or sell your info to anyone. It's over on the blog right here:
bit.ly/H2DBlog
Twitch: bit.ly/2VsOi3d
H2D2: bit.ly/YTH2D2
twitter: bit.ly/H2DTwit
instagram: bit.ly/H2dIG
Blog: bit.ly/H2DBlog
Patreon: bit.ly/H2DPatreon
Gear: amzn.to/2LeQCbW
Incredibly Awesome People who make this show possible!
Shelby Benton
Dennis Groome
Aditya Choksi
Whiskey Tribe
William Madrid
Erik Språng
Nicholas Tsotakos
Adam Doyle
Bill
Todd Swain
Richard Rappuhn
Affable Kraut
Olivia
Jeff Lewis
Huyen Tue Dao
Alex Bertrand
Sean Makiney
Daniel Batson
Magnus Gezelius
Christy Rusk
Christopher
That One Guy
Anne Burns
TsubasaAkari
Richard Trimble
Stacy Ferguson
Brandon Wilson
Marcus
Sarah Chapin
Jacob Scida
Brandon Mayotte
Jeremy Samuels
RedTinCan
Marcus Larsson
Keegan Two Crow
Phil Warwick
Heather Briana
Ryan
Patrick Unger
M W
Benjamin Birdsall
Isaiah Green
Austin Watson
Chris Psanis
AmandaKay
John Anderson IV
Aratheion
Katyusha Medvedeva
Eoheomili
Joe
Luna Walter 
Хобби
Hope you found Part 1 of my look at Canned Cocktails useful, I'll be looking at Canned Margaritas in Part 2, and something Mysterious in Part 3!
Post Meridiem has free shipping at Curiada!: bit.ly/orderhtdspirits
Would you like to get an occasional email from me? Sign up here: bit.ly/H2DBlog
Twitch: bit.ly/2VsOi3d
H2D2: bit.ly/YTH2D2
twitter: bit.ly/H2DTwit
instagram: bit.ly/H2dIG
Blog: bit.ly/H2DBlog
Patreon: bit.ly/H2DPatreon
Gear: amzn.to/2LeQCbW
You should do a drink from Tripwire Interactive’s Maneater. More specifically the Flamingo Joe’s Sazerac mentioned by the game’s antagonist Scaly Pete.
Green tea shot! Green tea shot!
As someone who's first drink they ever liked was a canned margarita, I'm very excited for ep 2!!
I predict the canned margaritas to be weak and oversweetened since most people don't actually know how to make a proper margarita.
@@Default78334 would not be surprised, I know going from a caymann jacks to my first hand prepared one was a shock
If you collected all the spillage from Greg's poring over a year you would have a full stocked bar!
Honestly the close ups would lose a lot of their charm if he didn't spill so much.
They are offerings to the booze gods. -Cheers Bacchus-
@@wertyleighHades yeah to Dionysus
i don't think he actually spills All that much, only a few drops. the close ups just make it seem like a whole lot
It's not THAT much really and he's putting on a show and dribbling a bit when pouring makes for a better look.
For those wondering about how to get more oil from your citrus -- the trick is that you're probably using oranges, when you actually need "arranges"
The best way is to chill your oranges
@@ChaosArchives667"arranges"
it's all about how you arrange them
I'm from Jersey, and I hate everyone in this thread.
You're all on the fucking list now.
My first exposure to liquor was in fact my great uncle's rock and rye, which he used to make me a hot toddy when I had pneumonia. I was 8.
It had the double effect of 1. clearing out my chest congestion really well and 2. ensuring I hated liquor so much I refused to drink it again until my 20s.
Big iq play
Your great uncle sounds like he was old-world about how he did shit. Not insulting him, by the way. It's the same method my grandmother used the second time I came down with pneumonia.
Sure, I felt a bit better... but that's mostly because I was drunk. All I'll say is that my grandmother was at least a little crafty about it: I was 10-years-old at the time and she _didn't_ tell me that the "medicine" was alcohol, that way I wouldn't get a taste for what it did to me. I just kind of sat there and played video games until I went back to bed.
My mom drinks old fashioned’s whenever she’s super sick or congested
great-uncles really are a trip huh. XD
Also loved it as a child. My mothers aunt owned a bar around the corner from where we lived. My dad would take me there and set me on the bar (I was a preschooler). He would get a glass of beer and I would get a shot glass of rock n rye. Fun times
Honestly, I can’t even legally drink nor do I have any interest in drinking, but seeing professionals do stuff they’re good at, with neat personalities, is just incredible.
Lol same. 😂
Honestly, most intoxicating substances are over hyped. They are the most fun with people you already like and have fun with, in moderate amounts.
“There’s a lot of evolution” translates to “curiada im not losing my sponsorship over this fucking canned cocktail”
Was just thinling that haha. "No way he's not gonna like the sponsored drink."
I don't know if it's technically a sponsorship. I don't think they care how he talks about the drinks as long as people click on the links
@@The_Jovian It's a sponsorship, but they're just a distributor; they don't _make_ the drinks. They probably do not care he if talks bad on a drink, because they just sell it.
over $60 for 12 of those tiny cans wtf.
@@The_Jovian IT's better for business if Greg's honest with his viewers because if they buy something on Curiada that Greg recommended and liked it themselves, they're going to buy again, and that's how you keep a sponsorship long-term.
Thanks for including us, Greg! Thrilled that you found our Double Old Fashioned as a standout in this lineup of other RTD Old Fashioneds (even if we're the only one in an actual can 🤣). We couldn't agree more on your comment about "Natural Flavors" or "Artificial Colors."
We're never going to replace a well-made house old fashioned. But we like to think ours is the next best thing for on-the-go / activity based drinking, whether that's tailgating, camping, a trip to the beach, or you just don't feel like making something. Cheers 🥃
Do you guys have a full line up of different RTD cocktails, or have you specialized?
@@DH-xw6jp We currently have five different cocktails (with a few more on the way). Our focus is on classic, recognizable recipes using real, authentic ingredients - nothing artificial. The other four cocktails in our lineup are citrus-cocktails which feature 100% real lime juice. We have a Margarita, a Mai Tai, a Vodka Gimlet, and a Daiquiri in addition to the Double Old Fashioned.
So what you're saying is, this is the Old Fashioned someone should use to run a Beer Mile.
Got it. :D
@@imightbebiased9311 If you're still running after the third one, we'll be seriously impressed.
@@PMCocktails What about a Mojito? Surely more simple than a Mai Tai
"How do you get that much oil out of your oranges?!"
It's the lights, the lights are really bright and that light refracts off the oils in air, it's the same reason why when Greg spills the booze it looks so sexy.
"tastes like a funeral" may just be my favorite tasting note on one of these videos yet, even If I feel bad for Greg's taste buds
"Sarcophagus Juice" made me fuckin wheeze with laughter x'D
My personal favorite is, "You know when you're at a hotel, and near the pool room there's an alcove that has a couple of vending machines and an ice machine? This tastes like that. Like the deep hollow sadness we carry with us always.
I recently got a part time job at a liquor store and these “are they trash” videos are a BIG help
Me too! I pass on his recommendations all the time 😉
21:08 my brother is a bromatologist (a guy who oversees the production of food in factories) and he told me once that "natural" is a made up term.
It does not mean anything on its own, same with "organic" there are organizations thay give companies a seal of approval, they have standards for what is considered "natural" or "organic" but if you do no have the seal then the word means nothing.
Natural means nothing in general. Everything is natural. You ain't drinking elements that don't exist
Organic makes even less sense, as in it is a real thing but its stupid. It doesn't even mean no pesticides , it means no synthetic pesticides. Actually some are allowed
@@DimT670 yep, and also "natural" can be more dangerous to eat and expensive. Since there are lots of thing in nature that are deadly. Like eating the harts if peaches, they are filled with cyanide. Wich is great for people suffering from cancer, because it kills the cancer cells first, but if you eat a lot of them very quickly you can get very sick.
I don't know why, but that square ice in that first faceted glass nearly killed me. But Greg, not to be outdone, followed it up with a deadpan "this glass would really prefer a sphere" and "Wow this is actually bad"
Hey Greg, you kinda off hand mentioned this, but I’d love to see a video of the cocktails you DO order at a bar.
You’ve done favourite cocktails by base, but I’d be interested to know if there were different ones you’d have someone else make for you.
This!
I would love him to do classics or reap cocktails again. There's still so many things he hasn't done that he doesn't have to keep making stuff up.
@@boarderking133 I don’t want to come off overdramatic because his material has been good nonetheless, but I feel like his deviation away from classic/known cocktails to more gaming-oriented/original material has kind of alienated some viewers. At least that’s how I feel, the material isn’t exactly that most accessible for the non-gamers.
@@ThePretender96 thats how i found him a while ago but im fine with both learning about classics and seeing something new. coctails are a lot of fun and watching him mixing stuff and talking about almost any topic is equally interesting
Yes! I find myself always ordering gin and tonics because I know every bar has the ingredients to make one and it's hard to screw up. It's always hit or miss ordering a more complicated drink, the bartender might not know how to make it, have the right ingredients, etc. I guess it depends on the kind of bar I'm at.
Canned old fashioned is perfect for the kind of person who buys pre-mixed peanut butter and jelly. It's the Smuckers Goober of cocktails.
Lolololol
Holy hell, this is so accurate
Harsh, lol. Personally I feel like pre mixed pb & j is still at least one step down, especially since not everyone wants to buy a set for making mixed drinks, but it’s still pretty funny.
Smuckers Goobers is a separate thing from PB and J.
@@calizuma It's literally peanut butter and jelly in a jar. It's a lazy concept gone horribly wrong.
Even from the best distilleries, the “off” batches (which are guaranteed to occasionally emerge) are usually used in “combination blends” or “pre-mixed cocktails”.
EDIT: This applies to vineyards (wine) as well
Not canned, but sealed ready-to-go cocktails saved a lot of bars in Oregon and Washington over the lockdown. I had few including tiki cocktails from the excellent Hale Pele. They were good with premium ingredients and instructions on preparation (mostly "shake with ice, then strain") and garnish.
They were giving us the stuff you're supposed to mix with juice and ice straight at the Michigan renaissance fair because the frozen drink machine was down. I threw up in the bushes in front of a nice family who wished me well.
@@megamegapop12 Ewww. That is a _completely_ different thing.
My favorite bar sold me at least two tiki cocktail bottles a week during lockdown.
@@megamegapop12 this is a beautiful story and I for one am glad u shared
“I wasn’t expecting it to be cursed.”
Mood.
Every time one of my players gets a nice new magic item during a session that’s too good to be true
The only reason I can think of for having premade cocktails would be if you're in a situation that requires a cooler like camping or boating and you don't want to bring your whole bar with you. I'm happy to see that they're not all just sugar bombs. I've noticed a lot of bars and restaurants have added Old Fashioneds to their drink menu but are they're almost always way too sweet.
This is a really good point and I wish I'd hit it on camera. The good canned Old Fashioned would be AWESOME in a cooler situation.
also, in some places, you can't transport alcohol once opened, so unless you can drink the whole bottle, single serve cans are a great option
or places you're not allowed glass bottles...
@@TracyKMainwaring Goin' fishin' .. cracking open a few .. old fashioned with the guys .. yeah that works
they're too sweet because a lot of bartenders don't know how to taste their drinks and adjust accordingly. they just see the specs and assume that that's enough. as for on-the-go, while i get that as a utility, i also think it would be just as easy to batch a few OFs and then just throw them in a mason jar and carry with.
I want to thank Josh and Nicole from Mythical Kitchen for introducing me to this awesome show with a great host! It's so informative and Greg is so entertaining and extremely likeable. I'm binge watching everything on the channel.
"how do you get so much oil from orange peels" I would imagine he isn't getting more, it's just the lighting system he has up makes the oil sprays more visible. It is just a theory tho
I really like the taste testing videos where Greg steps out of his garage and sees what the drinking world has to offer before going back inside, condemning the world to more months of winter
The Old fashioned just seems like a drink that doesn’t need to be more convenient. Can be made in a glass with shelf stable ingredient (other than sugar syrup but just about everyone has sugar which works fine). Makes a bit more sense for more complicated drinks or drinks with ingredients that easily go bad.
I tend to just put in caster sugar, dash of bitters, then ice, then whiskey
2:1 sugar syrup is shelf stable, so even more convenient
@@peterbryson7135 Yeah, I use rich syrups, because they last forever.
here in Ontario, the ingredients aren't cheap if you determine you don't like it. Booze is heavily taxed here
@@TracyKMainwaring I live in Sask and it’s not cheap here either because of taxes but the only alcohol is required is whisky which you can do multiple things with whereas if you buy a bottle old fashioned you’re basically paying for a diluted version of an often inferior project. Sugar and butters have a pretty negligible cost and you probably already have sugar.
The moment he starts talking faster is when you know that’s when he started to feel all the liquor kicking in haha. Love the show!
A 'Blind Canned Drink Test' would be interesting, try and guess what drink they were trying to make and how they could improve.
Some oranges have smoother skin than others, but those don't express nearly as much oil. Go for the bumpiest skinned oranges you can find. And I also put mine in the fridge. No idea if that helps, but it makes them last longer.
I find the big Navel oranges have great oily peels.
I can never peel one to eat without getting a thick (like a bright orange *visible* film) layer of oil on my hands.
That cube just stiring not touching any liquid at all was sending me
When I stop by the bottle shop for some beers, I always look at cans that stand out to me. Bold, simple colours and shapes, and fonts, that grab my eye. Never once steered me wrong - I figure if the brewery cares about the kerning of their font, they care about the beer inside.
I love that you mention having "your own spec" when it comes to classic cocktails. My wife and I have house spec cocktails at home, including my own personal old fashioned (which I think drinks best with Mellow Corn, or Elijah Craig). We all have our own ways of building our story into these cocktails, we all have our own twists, our own preference, and in the end what makes them best is what we like best and can share with others! We also have our own in home version of the liquid MJ (not sure on youtube censorship rules now) that has a spicier pineapple forward approach than just being straight sweet pineapple that gets you blitzed.
You should review one of those cocktail "keurig" machines where you put in a pod and it makes the drink inside the machine.
I'm working on that edit now
that exists?? omg
@@daniel6678 yeah… unfortunately lol
Pre made cocktails from trusted brands (saint agrestis for those in Brooklyn, for example) are perfect for me when I’m visiting my parents or going on a trip where I know they’re not going to have cocktail stuff. I don’t want to go to someone’s house then fuss in their kitchen making syrup
Lol might wanna get that checked if you can't travel without a steady stream of cocktails...
Loved hearing you on "A Hotdog is a sandwich" this week.
Also Limestone Branch has a wonderful 100% Rye I tried there this summer. 10/10 would recommend
Yeah Minor Case is great, and thanks for listening, it was super fun!
I was recently introduced to Rock and Rye by my step-father. Didn’t have old fruit in the bottle so different. Step-father introduced it as “thought this was good when I was a teenager so it’s nostalgic.”
Going in with expectations properly set… it was good. Plus, family bonding…or something. 😂
Cheers friends!
I've had a few canned cocktails that have been really great for backpacking, but that's a sufficiently low bar.
I think some of the issue with these is that they're not made with full-sized cocktail icecubes in mind? So what I'm thinking is that they're designed with a higher dilution from icecubes from the fridge in mind. Hindsight is 20/20 & all that bit it's a thought
Absolutely. Proper dilution is key, and I'd bet that these are formulated with the person reaching into a bag of ice in mind, because if you're going out of your way to make or source oversized cubes, you're probably either a professional or an enthusiast that wants to craft their own cocktail from scratch. I 100% agree with you, and I don't think that Greg necessarily considered that point.
While I agree, I don't think that would affect anyone's overall opinion.
@@BushBumperBaker true but water rounds out flavours or mutes them quite well so it would make Bad ones theoretically Less Bad
Just from his tasting notes, watering down isn't going to help what flavors are coming out, IMO. Besides, this is accurate in the event that the cans aren't refrigerated, but ice in a glass is available.
Correct.
Another youtube bartender “@MikeMGTV” wanted me and his other fans to drop by and tell you “in his voice :Heeeeeeeeeeeey” 😂
THANK YOU for agreeing with me on the On the Rocks cocktail. I hated it and my friends told me I was nuts. I tried to make it better, but there was no coming back from it. It tastes nothing like an old fashioned.
"New Orleans, the birthplace of the American cocktail" that's not true.
"Two men who contributed richly..." You're not them they're dead.
The funniest fucking quotes I've ever heard from this show lol
and then the corking mistake that followed had me in stitches
I like that they are now coming out with canned cocktails. As a non-beer drinker, and someone who isn't really on the seltzer bandwangon, I really like having an option for when mixing your own drink difficult. Like when camping, at a cow show, maybe a backyard BBQ. It's nice to have another choice out there that fits my preferences.
Hard seltzer is an affront to god.
It's especially sinful in the UK because of the name. We don't call fizzy water "seltzer", so the concept of marketing a "hard" version of a product that doesn't exist here is odd.
Same, though I do drink cider and wine. I'm enjoying trying out the different brands of canned cocktails until I find one I like.
@@TheoHiggins Yeah, pretty sure I've seen seltzer branded as a kind of bleach or washing powder here in the UK. Was very confused when I heard about the seltzer craze in America, thought it was the damn tide pod challenge again.
I've had a similar experience with canned moscow mules.
A few are great, some are fine, a great many are terrible in a variety of different ways.
But it allows me to have a cocktail when I'm lazy, or going to a barbeque or a party without getting laughed at.
this man does not miss. shot selection. editing. subject matter. well done, and i look forward to many more vids in the future.
Based on what you said the small can one is probably the only one I'd actually buy. Because it sounds like it's going to be more complex than any Old Fashioned I'd actually make for myself.
Love it! Side note, stumbled upon creating this the other day
Christmas Old Fashioned:
2oz Smokey Scotch
.25oz oleo saccharum
.25oz Velvet Falernum
3 dashes Ango bitters
Stir over ice garnished with orange peel with a couple cloves pierced through it leaving the cloves not submerged
Oooh Greg should do a collection of Christmas cocktails this year!
I’ve been addicted to this channel for a few days now. I don’t even drink, but this guy is very entertaining and makes me want to at least have a taste of a lot of drinks he makes.
I will say, clear ice, pretty glassware and slow mo closeups can make even the worst cocktail look delicious! 😅🥃🧊
Worked really well on the all other cursed cocktail videos, even with the Eldermancy!
I'm actually really happy you featured Rock & Rye in this video, even though you found it to taste pretty terrible. My family has a tradition of toasting a shot of the stuff every year during our Christmas brunch and the majority of my family shares your distain. I, oddly enough, don't really mind it. I've usually got a bottle of the Mr. Boston brand Rock & Rye sitting in my liquor cabinet, not as a go-to, but as a nice little reminder of the warmth of the holidays.
Well, we see one of his weaknesses: cute little cans. Quick, get Greg everything in cute little cans! 😂 Anyway, these "Canned" Cocktails are a great idea I think for someone who doesn't keep a bar at home. You're only buying the one bottle as opposed to buying the bourbon, the bitters, etc.
Maybe if the only thing you drink is an Old Fashioned, but if you like several different drinks, the basic ingredients are better.
I don't drink Old Fashioneds. But I do drink Manhattans, Negronis and Boulavardiers ... aside from the orange, I could whip up an Old Fashioned if someone asked for one. [Table sugar is in the pantry.] And probably a couple of different gin or rye cocktails ... all from three liquor store bottles (rye, gin, Campari)
The canned cocktails do have a place - I'd rather have only one can or bottle to deal with if I'm in a hotel or camping.
If cute cans are his kryptonite, he should definitely scope out Buzzballz. Whatever his opinion is of those is BOUND to be hugely entertaining. And one of theirs is a margarita. ETA: Okay, it's actually a margarita-flavored thing. Orange wine with lemon and lime juices and those ever-sus "natural flavors." They are at least amusing, though.
@@chemicalmayfly5932 they are tasty too! There's one that tastes like a White Russian that's my favorite.
So…. My mom enjoys cocktails, but she got diabetes a few years ago.
The types of cocktails she can drink are extremely limited.
Any chance of you doing a “here are some cool cocktails for people with diabetes” vid!?
So far…. We know about Martinis… and that’s it.
I think a good thing to do for drinks that call for simple syrup is to replace that with diabetic friendly sweeteners/alternatives. Don't know how well that would work or taste but it's worth a try. One drink I know is the bee's knees, which uses honey as a sweet ingredient instead of sugar/syrup. Hope any of this helps you my friend.
I know someone doing keto who made simple syrup with sweetener, maybe have a look at that:)
The alcohol itself is terrible for diabetes....
I hear that honey in moderation can be good for diabetes, maybe anything that uses honey syrup instead of simple syrup. There’s also an elderflower margarita which consists of elderflower liqueur, tequila, and lemon juice.
@@DaveDuncanMusic yeah, my thoughts exactly. There are no Diabetic-friendly Cocktails because there is no Diabetic-friendly alcohol.
Whoa, I haven’t checked out your channel in a while but it is crazy seeing how much you’ve grown. I remember when you had 12,000 subs and now you are up to 1.5 million! Congrats man!
I love your facial reactions after sipping the drinks. Just priceless. Thank you for your sacrifice !
Huzzah! I love cocktail videos at 9am
“Tastes like a funeral” 🤣
Hey Greg, Is the shelf on your left, leaning a tad?
Every time I come back to watch this great show, it just makes me so happy, love the vibe, keep up the good work👍👍
I’m not a heavy drinker, but I really look forward to seeing the next part especially. Margaritas and Mojitos are the only drinks I’ve found that I truly enjoy (I’m a sucker for lime thanks to my time in Arizona), but I find that they’re really hit or miss from place to place.
You tried a true classic daiquiri? From one lime lover to another its the holy grail of tart fresh limey goodness. That or a gimlet if gin is your jam
"Natural flavors" is a catchall for literally any flavor that hasn't been produced through a chemical process, i.e. it's extracted from something grown or harvested or whatever. It could mean dirt or bug guts or horse semen or any damn thing.
Yup! It can even be the same chemical as something in "artificial flavors," it only covers provenance.
@@valritz1489 Vanillin is a particularly egregious one. If made with petrochemical or paper by-products it is "artificial flavor". If made with GMO microbes it is "natural flavor".
@@thaddansen2989 vanilla isn't GMO. Grain is.
@@HH-le1vi They're referring to one company using genetically engineered microbes to produce vanillin as a fermentation byproduct so they can say it's naturally produced, not GMO vanilla plants.
@@HH-le1vi You can GMO pretty much anything. What they're talking about is genetically modifying something like e.coli to produce vanillin, and then using that as the flavoring. Since the E.coli is making the vanilla compound it's a "natural flavor" opposed to synthesizing it from something else. Either way you're left with the same exact chemical compound in the end, and both taste like "fake vanilla" because you're only using 1 chemical out of a bunch that are found in vanilla beans.
Really the difference is natural/artificial flavors just pick the "heavy hitter" out of a flavor profile and call it good enough, when you use a whole ingredient, you're getting hundreds of different flavors mixed into the flavor profile.
I love all the fancy frames of pouring drinks, capped by the somehow ironic one of a canned cocktail going into a lovely vessel. An interesting contrast
Thank you Greg for helping reinforce that making your own spec for a drink is always... ALWAYS better. I work at a liquor store and see people get like 4 of the On the Rocks Old Fashioned. I always try to get them to make their own, but most don't sadly.
Good to know there's a couple good ones out there. I've been aggressively opposed to bottled or canned cocktails but there appears to be some worth while. I did have the High West Manhattan and it was decent as well
It‘s hard to watch these in the middle of the week without wanting to make a quick old fashioned myself
It's Monday, dude. Just give in to the temptation.
- The Devil
It's one drink so why not
Had my first old fashion pretty recently at a restaurant in Italy and I know understand your love of the old fashioned
It was my first ever cocktail and you inspired me to try it
I guess I could see these being useful if you were going on a trip and wanted to bring a ready to go cocktail. But you could just scale up your regular recipe and put it in an empty bottle. That’s what I did recently and it worked out great.
You’re right, we Brits do say it core-dee-al.
I didn’t know there was another way to pronounce it to be honest.
For me there is a place for mixed drinks in cans.
There are a couple of restaurants near me (Yorkshire in the north of England) that aren’t licensed for alcohol but let you bring your own.
I’m a G&T drinker primarily, and so will bring a couple of canned Gordon’s gin and tonic if I go there.
My mum also usually has a couple of canned pink Gordon’s gin and tonics in her fridge as she likes pink gin but rarely drinks, and so doesn’t want to keep a full bottle of gin that would last her a year.
Same as here in Australia :)
It’s literally just pronouncing all the letters in the words (as opposed to his ‘corj’l’…how he thinks that makes more sense is beyond me)
Nat Mickan, makes about as much sense as not pronouncing the letter “r” or slipping a sort of “wr” sound at the end of the word “no”. It all boils down to what you’re accustomed to hearing I suppose 🤷♂️
Hey Greg- just thought it was worth a mention, the Hotstaeder’s (sp?) “Slow and Low” Rock and Rye is a huge improvement over the stuff with rotting fruit in it. Like, unrecognizable as the same product imo. The little 4 oz cans poured over a big rock are very dangerous, 84 proof and tasty.
I agree. I also had dangerous fun with keeping a cold bottle in my cooler this summer.
Slow and low is my go to it's delicious. I brought a bottle with me to Vegas and good times were had by all.
Wow, thanks Greg. I trust your palette on whisky and I’ve turned my nose up at Handy and Schiller many times and now I know it’s worth bringing along to parties.
Firstly, thanks. I actually enjoy the educational side of these videos.
Secondly, Mike from MikeMGTV says 'Eyyyyyy'.
Great content. Love what you do. Thanks again~ I'm glad I found your channel.
Anyone else had the Tip Top canned Old Fashioned on a Delta flight? I thought it was a pretty good Old Fashioned if only a little sweet for my taste, but I tend to prefer drier cocktails. However, I think a flight is the absolute perfect place for a canned cocktail!
Also, I've gotten to visit the High West saloon in Park City, UT, and they serve their Barrel-Aged Old Fashions with an orange twist, so that's definitely the way to go.
Thanks for the shoutout! Wish we had made it into the review but glad you had a chance to have a great experience while in the air. If you like whiskey cocktails (and something slightly drier), our Manhattan is worth a shot too!
@@tiptopcocktails1968 left a comment too on this video remarking how good I thought the old fashion is and is worth a try for sure. I great benchmark for a what an old fashion could/should roughly taste like... of course giving consideration to personal tastes. It was great to have on a flight. Smart partnership with Delta! Will be my "go-to" when i fly on Delta.
Informative video. I look forward to the Margarita one since I've never found a bottled mixer that produced anything like the real thing.
That slow motion pour over ice break was everything!!
My mother always used,and gave us, rock and rye when we had colds. She would warm it up though. Also, whiskey honey and lemon warmed up was another home remedy that I still use today when I get a cold/sore throat.
Just so you know, by law, in the US, natural flavors is a protected term which means it must come from a natural material. The flavor can not be synthetically derived.
That being said, the process for extracting that flavor may not be natural at all.
It also doesn't have to be from the thing it's imitating. Vanillin is a natural compound that can be found in coffee and pine bark, though most added vanillin is synthetic now.
@@sailorknightwing sure, but if derived synthetically must be labeled as artificial. The UCC is very clear on what is a natural flavor and how you can get it.
Then again, tree bark and arsenic are natural... Just saying. I also have never had a good experience with "Natural flavors" versus them just naming the actual spices or oils they use.
"Natural orange flavor" means some overly processed thing in a bottle they add versus actually squeezing an orange.
Natural flavours means chemical extracts from natural sources but processed beyond recognition through industrial chemical processes.
Yes, exactly! Came down here to say this and found this comment. The line between 'natural' and 'artificial' is often blurry, but natural does ultimately have to start with a natural product, regardless of how you process it.
Thank you for helping me with my Christmas shopping for Dad.
I was just thinking I’d love to see you review Cutwater cocktails. Can’t wait to check all of them out!
Growing up in Detroit, I absolutely loved the local pop ("soda" to the rest of the country) flavor, Rock & Rye from Faygo.
It was only two years ago (13 years after leaving Michigan) that I learned about the 'ye olde medicinal cocktail' it was based on. So I made it at home from my bar (no pre-made anything), aged it a couple of weeks, and absolutely loved it! I'm sorry your experience didn't match-up, but 🤷
Welp now I feel lousy, I happen to like the On The Rocks Old Fashioned. I don't buy them myself, but people buy them for me all the time. haha
Everything tastes better when it's free. Everything.
I feel like a heathen savage for it, especially after watching this, but I also do not find the OTR bottled Old Fashioned bad at all.
I live close to the High West Distillery and I've never had a product of theirs I didn't like! Glad you got to taste all of these so I don't have to.
20:50-23:34 this is why I love your content, so insightful. Every video is a learning experience 😀
Love when tipsy Greg comes out to play.
i like this concept! within the same territory you could do whiskey sour, bloody mary, daiquiri, pina colada. like sure they'll never be as good as what you can do manually but it's interesting to see who comes close.
I like to take canned cocktails for my picnic. It is easier to carry and quick to mix. Thanks for sharing the video!
I’m not much of an old fashioned fan, but this was interesting. I’m looking forward to the rest of the series
Canned cocktails are for people who like to drink outdoors. Personally I just mix drinks in my wooden pint but people generally prefer canned drinks.
see imo that’s what a flask is made for drinking on the go/outside
I love the baby Italian voice you used for the tiny can. High quality showmanship. Haha
After the first two you tried I was on edge waiting for you to hate all of them. Glad I was proved otherwise. 😅
love your channel. I've been building my bar for a while, and it's a painful growth. too many times I've just walked through the liquer store perusing the shelves until something caught my eye. I quickly learned as my tastes evolved that a pretty label and fancy bottle does not equate to a good offering. just today I bought a bottle of 'cask and crew' rye through random selection, and from the first smell I was sorely disappointed. live and learn. part of the process I suppose. I'll learn to google before I buy someday 😅
Thanks for doing this series
This was the perfect episode to come out today, was at my NSLC and saw the “On the Rock” products. $22 Canadian per bottle, glad to know it’s trash, lol.
We pronounce 'cordial' that way because theres two words with the same spelling, to be cordial with someone or friendship is how you're pronoucing it. We use cord'ee'al to talk about the drink.
P.S. another one we wouldn't touch with a barge pole is calling something 'Knob creek', being caught drinking that might be saying too much!
We have the same second meaning in the U.S. We just pronounce them the same.
The name may be questionable, but Knob Creek does have a decent bourbon in their line-up (the rye is supposed to be up there too, but haven't tried it)
It’s a always a tough choice in the pub between Mount Gay or Knob Creek.
Knob Creek's strongest drink is great!
I never heard of this drink and I saw someone do a bad job on one according to the comments and now here you are making a video tasting these rtd old fashions.
We were aging Old Fasioneds at my bar and the difference ia very subtle. Just softens things up a bit.
If our Rose's lime cordial is still made properly without corn syrup then I believe we can claim authority over how to say "cordial"
Yes, another giveaway is that it's how English people pronounce it, where the English language comes from.
Give Livewire canned cocktails a shot..... Best I've had.
I distinctly remember first seeing a canned cocktail like a year ago and I couldn't help but laugh, something about that idea was and still is pretty funny to me even though I totally get why it's great for a lot of people
I love rtds! While the normal, hand made cocktail will always be superior, it's nice to swing by my local corner market and pick up my little whiskey smash baggie and have an adult capri sun after a rough day
I suppose canned cocktails work for things like camping or concerts where you can BYOB. I have tried a couple of the On The Rocks because they have them on the counter where you check out at my local liquor store. They feature name brand spirits. I thought they were awful. Just my humble two cents.
Your next episode is going to fascinate me, because most of the RTD margaritas I see are using Agave Wine and not tequila.
I have to highly recommend giving Hochstadter's slow & low rock &rye. Bought it originally because the little can looked cool but was surprised at how good they are. Fits in your pocket nicely when boarding in the backcountry 👌
What an episode! Really enjoyed it.
On the cordial pronunciation thing:
- When describing a person's demeanour, your normal pronunciation matches non-US speakers.
- When describing the liquid you imbibe, your normal pronunciation does not.
Make of that what you will.
As a Canadian: my pronunciation is the same for both and it isn't the British version
@@879PC :O IS THIS HOW YOU SUPPORT THE QUEEN?!
OMG... I just watched MikeMGTV reacting to a couple of your holiday cocktails... Hilarious... Kinda thinking you should collaborate... But I think he's got a growing crush on you now😋
As a fan of Old Fashioneds, This episode caught my attention quick. The Handy and Schiller, and the little can sound like something I want to try.
Some others have said it. Hochstadter's Slow & Low Rock and Rye sounds MILES ahead of your test of the first cursed bottle.
I know of a great cocktail bar in the Bay Area that batches their own rock and rye. It’s heavily spiced and I order it around the holidays every year. It’s great.