I suffer through 6 drinks straight out of a 70's disco hell | How to Drink
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- Опубликовано: 19 июн 2024
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What do you drink when your taste buds have been destroyed by cigarettes, cocaine and led poisoning? We have the answers for you in this episode of HTD!
00:00 - Disco Cocktails
00:10 - Meet the real Greg
00:44 - The Godfather
01:41 - Tasting Notes
02:30 - Sponsor time
03:56 - Harvey Wallbanger
04:55 - Tasting Notes
06:42 - Midori Sour
08:05 - Tasting Notes
08:55 - Greg's origin story
09:48 - Tequila Sunrise
10:28 - Musical interlude
10:50 - Tasting Notes
12:00 - Pink Squirrel
12:54 - Tasting Notes
15:30 - Golden Cadillac
16:16 - Tasting Notes
17:24 - Recap and Sign Off
The Godfather:
Build in mixing glass
1.5 oz. or 45 ml. Amaretto
1.5 oz. or 45 ml. Blended Scotch (Johnnie Walker Black)
Add ice and stir
Strain into coup
Garnish with orange peel
Harvey Wallbanger:
Build in shaker
3 oz. or 90 ml. Orange Juice
.5 oz. or 15 ml. Galliano
1.25 oz or 37 ml. Vodka (Skyy)
Crack ice and shake
Strain into glass
Garnish with orange slice and cherry
Midori Sour:
Build in shaker
.5 oz. or 15 ml. Lemon Juice
.5 oz. or 15 ml. Lime Juice
1 oz. or 30 ml. Midori
1 oz. or 30 ml Vokda (skyy)
Crack ice and shake
Strain into a highball over ice
Top with seltzer
Add a straw
Tequila Sunrise:
Build in the glass
Add ice
.5 oz. or 15 ml. Rose's Grenadine
2 oz. or 60 ml. Tequila
4 oz. or 120 ml. (or just top it off) with Orange Juice
Garnish with an orange slice and a cherry
Add a straw
Pink Squirrel:
Build in shaker
.75 oz. or 20 ml. Creme De Noyaux
.75 oz. or 20 ml. White Creme De Cacao
1.5 oz. or 45 ml. Heavy Cream
Add ice and shake
Strain into glass
Garnish with fresh nutmeg
Golden Cadillac:
1.5 oz. or 45 ml. Galliano
1.5 oz. or 45 ml. White Creme De Cacao
1.5 oz. or 45 ml. Heavy Cream
Add ice and shake
Strain into glass
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Is it just me or does Greg dance like a muppet (the show)? Seriously all the action is above the waist and rooted to the spot, they did have one named Grover who I belive was a disco character so mabe he nailed it 😁
I think abit of Greg Belly with that tucked in shirt... signed, chubby Floridaman™ :)
RELEASE THE PINK SQUIRREL MILKSHAKE RECIPE!!!
Calling it, the Galliano will be one of the featured bottles in Pt. III of "Worst Bottles I Own".
Nah screw those people who just want the cocktails, Greg.i love all the taste tests, torture sessions, history lessons, experiments, off topic rants, film studies, random memory wisps, not-so-subtle commentary on current events, and everything else. Cant stop dont stop!
Lol. I learned to bartend in a French Quarter jazz club in the mid 80's. The first thing I was told was " if you have to hit someone with a bottle to protect your self, reach for the Galliano bottle. It's thicker than any thing else and it has a longer reach." I have never forgotten that.
i mean yeah, by the looks of it you could play baseball with the damn thing
Moving to Nola next month and I’m a bartender. I’ll remember this lol.
Hahah I was told the same thing at my first bartending job🤣
@@foffndy666 nice!😀
Classic. Galliano bottle is the equivalent of a baseball bat for bartenders. At my first job my boss said always remember where the Galliano bottle is. Thankfully I never needed to use it.
Greg, that outfit is a national treasure.
Straight out of… oh, what was it… Meet The Falkers? The curly haired older guy!
:edit: Jerry Stiller in Zoolander! Also like Fear and Loathing in Las Vegas 😸
@@It-b-Blair you mean meet the family, and meet the fockers, respectively
11/-10. I love it because it’s so terrible. I want to see you taking your wife out to a nice seafood dinner in it
Just when I thought I loved his previous outfit but this one is even better.
70s porn director. That is all I can see
I was a disco bartender in the 80s.
A Harvey Wallbanger is a screwdriver with a float of Galliano, not mixed in. Very different vibe.
Midori sours have sour mix - which has a sugar component you missed.
Sunrises add the grenadine at the end and are served in a rocks glass. You don't drink with a straw.
Only old ladies ordered godfathers (or godmothers) or pink squirrels.
I completely agree with the cigarettes and cocaine vibe.
Great video to remind me of my past and how to actually write cocktail recipes so the kids could make them correctly.
Great!
Now we can force Greg to suffer again with a revised Wallbanger!
Either way, the story is that a Californian named Tom Harvey enjoyed the drink known as "the Italian screwdriver" so much, he would end up walking into walls--hence the name
(on the episode of ALL IN THE FAMILY where Archie Bunker took over Kelsey's Bar, someone wanted a Harvey Wallbanger, but fill-in bartender Mike Stivic couldn't find it in the bartender's book of drinks. Archie told him "Use three kinds of whiskey, add orange juice and serve it in a dark glass")
Very interesting.
Thank you for your stories and sharing your experience! That's really nifty
While not a bartender during that time when I started learning how to mix drinks I always made sure to know the classics. Watching the Harvey Wallbanger, Midori Sour, and Sunrise all hurt my soul as these can be amazing drinks if prepared correctly.
My Grandma put brussel sprouts in her jello salad, and was so proud of it, that she had it included in her church recipe book.
Hell yes!
Thank you!
@@howtodrink Don't you mean heaven yes for the church recipe? ;p
@@AoBzealot0812 more like good heavens. /s?
@@AoBzealot0812 no, no... with that recipe it was hell probably
“Between the lead poisoning, the cocaine, and the cigarettes, could they taste anything?”
That really does put that entire era into perspective, doesn’t it? The past is a mysterious place with strange customs, like poisoning yourself in as many ways as you could imagine 24/7.
"Back in my day we used to walk 30 miles to school"
You were also addicted to laudanum, grandma
Any% Cancer speed run
That could literally be the 1800's what you described and also explains some foods from that time also
It's probably 100% accurate. If you've grown up/been around heavy smokers, even after they've quit, it destroys their tastebuds and sense of smell. They can't pick up nuances or flavors the same as someone who hasn't done all that stuff to their body. So back then, they probably *wanted* their drinks to be super strong, super sour, super sweet, etc so they could actually taste the flavors at all.
Edit: If they cook it's the inverse. They tend to cook bland tasting food because they think that's how food should taste. Because they can't taste flavors.
Having been raised by heavy smokers and people who drank these abominations, I can confirm that the food they cooked was horribly bland. Glad I learned what not to do!
My mom was a bartender in the late 70s and early 80s, and whenever someone ordered a Harvey Wallbanger, she would just serve them a screwdriver instead. She said the truth of that drink would just be too much for some people to take. If they sent it back, she would remake it as it was supposed to be made (and just say "Oops, I forgot an ingredient."), but she said of the hundreds of orders she took for them, she only had to make it properly five or six times. I learned all of this when I was going through a bunch of her old stuff one day and she had some pins she had to wear at work that said Harvey Wallbanger, and I had to immediately know what the hell that was all about.
I had a bartender brag that I couldn’t tell the difference if she used cranberry juice in a Long Island Iced Tea, (they were out of coke). It was HORRID! ( PEOPLE CAN HEAR, BARTENDER!) I pushed it to the side, prompting the waitress ask ‘You don’t like your drink?’ I told her that I don’t know what the bartender made, but it wasn’t a Long Island. She apologized, took that drink away AND BROUGHT BACK THE SAME DAMN THING! Not wishing to be a ‘Karen’ over an $8 Buck drink, I just stuck to my water and she didn’t ask about the full drink sitting on the table. I’m sure she worried about her tip--which I kept at 30% FOR HER, but I also never went back to that particular Applebees either.
What a lousy bartender, just give the customer what they ordered.
I was under the impression that it's supposed to be a Galliano float on top of essentially a Screwdriver.
@@judywright4241 Well of course you could tell the difference, they were out of coke. Therefore, you could taste things.
@@aargh93 You are correct, this codfish is just trying to get views, bless his heart.
I think the whole drugs and drinking thing actually makes more sense as to why these were popular.
High calorie dense alcoholic drinks that tasted bad and smoking just seem to work together very well.
Are you personally testing this theory?
@@draexian530 I have in the past done personal studies on the effects of many substances. Cocaine however was never an agent I was able to procure sadly.
@@ugandanknuckles3900 Cigarettes and Golden Cadillacs, though, ey? I did not expect that cogent a response from Ugandan Knuckles.
if the tv and movies were Accurate Perfummy aged sweatty Ashtray was what a bar tasted like.. Which is eww cause The air should not have tasest
The Pink Squirrel was a 1950s Dinner Club drink. The Crème de Noyaux used to be made with an artificial red color added. That is what gave the drink it's name. And yes, they are a dessert drink.
That's that $5 milkshake John Travolta was talking about in Pulp Fiction. It'd atleast be $15 now.
this episode is an instant classic. peak wardrobe, nasty drinks, cocaine references, and Greg gives a performance of a lifetime. he sang, danced, and has improved his pouring! Greg stepped out of a time machine and filmed this. Disco Greg, don't be a stranger.
Best episode ever.
Alright look. I have a simple request, I just found out that Carnival cruise lines posts their cocktail recipes online. Like, they show their bartender making it, and it is super easy to figure out what they have in them. I would love for you to do a cruise lines cocktail video.
I second this
Same
yes, this would be great
Yes!
yes please
"JuSt MaKe The CoCkTaIlS" Said every person who has never attempted showmanship once in their lives ever. Your show is amazing greg, please keep doing what you do.
He’s NOT FUNNY
For real!! Bartending is all about the ~performance~ funny or not, the antics plus a great drink is all I could ask for!!
@@Patriotloghomes I TOO LIKE TO MAKE MY POINT BY TYPING IN ALL CAPS!!!!!!!!!
@@Patriotloghomes then don't watch little one
@@PatriotloghomesWith the username change, your E-Girll trick doesn't work you right swinging messy fella.
The last third of every episode is always the best because Greg get's progressively more unhinged and outlandish as he get's tipsy, which is perfect for viewer retention on a platform where that's important, and also just straight up hilarious and entertaining
Love the idea that Henry DuBois destroyed himself over *these* kinds of drinks in Disco Elysium.
My thoughts EXACTLY, the fact that most of them taste awful really helps that mental image too
So happy to see this comment
Sipping TEQUILA SUNSETS until you have the idea to total your car in the local river is a VERY disco move.
(grooves while listening to the Whirlings' ambient music)
Maximum Electrochemistry is required to enjoy these disasters.
Tasting notes: Hints of Dead body hanging in tree.
God damn I love it when Greg gets a little weird! This is the kind of energy I come to these videos for lol
just got to the tequila sunrise part and when I thought his energy couldn’t become more unhinged it just did.
Kind of loving it as well.
honestly the harry potter drinks came off way better than the damn harry potter jelly beans for sure
One thing, tequila sunrise was actually supposed to be a hangover killer. Downing it to make sure you aren't feeling the after effects of the night at studio 54. An alcoholics breakfast if you will.
The description of "It's just sour and kind of aggressive and annoying about it" probably sold that harder than you meant it to for me. I like sour more than anyone probably reasonably should and the search for something that I find "sour enough" has been a long and hard fought battle with disappointing candy.
I love sour drinks and i asked the bartender for something and got a midori sour, sometimes i even ask them to make it even more sour... Delicious! Although my general choice is a G&T on hendricks with cucumber /rose pepper. :P
Oh I completely agree. If a cocktail has sweet and sour in it, 99% chance I love it
Have you tried warheads?
@@juice6199 I have, and they don't really do anything for me and I'm not a big fan of how they taste. I also looked up and tried Toxic Waste and they kiiinda do something for me but it's still more tart than actually sour, and several of those are enough to leave my mouth feeling burnt. At least they taste better than warheads.
Years of sour has taken it's toll I guess
@@blightmare639 what about just making something yourself?
Lol like look up how to make sour gummies or something and then just add extra citric acid or whatever
As a human who was indeed alive during the 70s, albeit not quite old enough to drink, your analysis seems right on the money. Lead, coke, cigarettes and diet pills were very much driving forces for a fair amount of people. By the time i was legally in bars, barely into the "me" decade of the 80s, Galliano, Midori and Cointreau bottles were still always found on display behind the classiest of bars. Harvey Wallbangers and Tequila Sunrises were still very much a thing, although I never heard the others ordered. Cheers.
That and people bathing in cologne/perfume. I went to a casino in Vegas and theres a particular air "freshener" scent that they pump into the space to try to battle against the smell of chain smoking. It smells "retro" and I've never smelled it anywhere else. You could eat soap and black licorice and not know it.
Some of it was probably Christmas drinks, especially the nutmeg one.
Diet pills were so much better before dextroamphetamine ended up on the Controlled Substances Act list. Everyone from dieters to Major League Baseball players to a certain high school kid in the suburbs of Boston who would've dropped out if it weren't for a steady stream of uppers just lived better back then.
Kids, don't do drugs. Unless they're really fun drugs. Then go nuts.
@@SimuLord As Bill Hicks said, "Not all drugs are good. Some of them are great. You just have to know your way around them"
Still? Midori and Cointreau are probably at most bars today. Drinks got even sweeter and more liqueur based as things went into the 90s and 2000s, before the hipster renaissance.
There's no way that Greg could've made this episode *without* being sauced first.
Mazel tov, Greg. Mazel tov.
Galliano comes in two versions, "L’Autentico" - which is a herbal liqueur - and "Smooth Vanilla", which is sweeter and has a much stronger vanilla taste. The taste of the Harvey Wallbanger can differ much depending on the version of Galliano you use.
Oh man. Greg needs to see this comment. He needs to know this information.
Yeah I like a Harvey Wallbanger! But they taste like a Creamsicle to me. Must be the different Galliano
I was SO confused when Greg said it tasted of herbs! I didn't know there were two versions, during my short waitressing stint that included some very *very* basic bartending we only had the vanilla Galliano. You learn something new every day haha
We bought this house that was built in the 70s, and I found a little booklet from a magazine in it listing a bunch of cocktails made with Southern Comfort. There's one called the Hot Buttered Comfort, which is hot Southern Comfort and a pat of butter. Shit was WILD in the 70s
Why do I want to try this?
It's a take off of hot buttered rum, which goes waaayyyy back, probably to colonial times.
And yes, shit WAS wild in the '70s.😉
That's just a hot buttered rum made with SoCo. I.e - a hot toddy with butter. That's existed since forever, and is only drunk by people actively trying not to freeze to death.
Hot toddies aren't popular anymore because the nannies at the AMA warned everybody alcohol doesn't actually make you warm, you just feel that way.
My mom had a similar booklet for Kahlua that I inherited and one hidden gem is Kahlua candied yams. I have the recipe right here: In a pan melt 1/4 C butter and 1/3 C brown sugar. Add 1/4 C Kahlua and cook 1 min. Add 1 can or 1lb peeled and boiled yams and brown on all sides. Cover and cook on low 15 min. The booklet has recipes for a whole Thanksgiving dinner, Kahlua glazed turkey, Kahlua stuffing, Kahlua pecan pie, Kahlua pumpkin pie and Kahlua eggnog. Essentially, you're just adding between 1/4 to 1/2 C of Kahlua to everything. I haven't tried anything but the yams.
re: Midori sour, this is a case where a bad drink (made with sour mix) is converted to an awful drink by using fresh juice - it should be very sour but also very sweet.
I was confused by the lack of simple syrup, every from scratch sour I know of uses some simple syrup and sometimes powdered sugar to both sweeten the drink and make it hazy.
Came here to say this! The Midori sour is excellent with sour mix. It should be fruity, tart, and very sweet!
It's great with fresh juice! You just gotta add some simple! It's funny cuz he said "sour mix" but sour mix would have sugar in it, yet he added none lol
@@_NightoftheComet Same with the harvey wallbanger, I would say. With fresh orange juice it's a perfectly drinkable cocktail, and if you then add some grenadine it becomes seriously good!
Midori Sour! I'm a cocktail waiter at a gay nightclub and the old timers order them surprisingly often. We make them as 1:1:1 Midori, Sweet&Sour Mix, and Absolut Citron - a regular in his 80s says it tastes exactly like the ones he'd get at a disco on Fire Island back in the late 70s
If I ever order a Midori sour it’s because I’m 40+ and it reminds me of Hi-C ecto cooler in both color and taste. 🤣
ngl i love a tall midori sour with sprite 🙈
@@TheMcgreary it’s flippin’ delicious
I've put nastier things in my mouth in a gay bar
@@iainbagnall4825 You free sometime this weekend?
Who the heck is asking to "just go back to making the cocktails"? I freakin' love when you get quirky. Makes for awesome re-watch value.
I giggled so hard I snorted several times in the Harvey segment. “I’m going to blow a cravat” is one of your best lines ever. You’ll never lose this audience with your antics.
I haven't drank alcohol in over a year trying to lose weight and be healthier in general, but I still love this show and watch every episode. You crack me up Greg. I hope you are able to continue making it for years to come.
well, technically it is solvent.
in more ways than one lol
One of the few channels that you can watch drink and not want a drink in my xp as well.
Im under drinking age, and I've loved this show for years
I've been sober for over 25 years (Aug. 14, 1996) but still love seeing well-crafted, creative anything...including alcoholic drinks.
I haven't touched alcohol since this blasted pandemic started, and I still love this man's content
Please don't just go back to making the cocktails!! There are plenty of channels on youtube that are doing that.... You have a very unique approach to doing things that sets you apart!!! Keep it going!
Yes!
I agree
Harumph harrumph
Any fool can make sarsaparilla. It takes a special talent to make sarsaparilla while pulling off a flawless Festus impression.
"The only way to make people like this drink is to gaslight them." Favorite quote on this channel, will shamelessly be using this phrasing.
I don’t want liquorice in my orange juice!
Also remember at that time of the seventies boomers were growing up and they needed stronger drinks with more alcohol to deal with war and awfulness and disco. Then the eighties happened and drinking became even more excessive.
I actually highly doubt that drinks got stronger in the 70s compared to the 60s... notice Greg even joked that there's a theme of lacking base spirits and being all sweet liqueurs.
For the Harvey Wallbanger, I was always under the impression that it's to be made with the Vanilla Galliano. Where I'm from, "Galliano" means the vanilla version in 95% of the cases - most people have never even heard of the original "Authentico". As a result, I've made the Vanilla version of the Wallbanger a few times and while it is certainly desserty, it's actually quite decent :)
EDIT: Sounds like the vanilla version would make for a better Golden Caddilac as well!
This is exactly the issue. ‘Vanilla’ was the mainstream export version at 30% alcohol, with a much sweeter vanilla taste. The 43% L’Authentico is the original liqueur formulated to Italian tastes.
Harvey wallbanger is indeed meant to use vanilla galliano. And that makes it delicious. Vanilla and orange is a great combo.
@@annoyanceking Errrr... yes!
It is always unfortunate when the comments know more than the video, it means the viewers got the wrong impression and not enough of them will see the correction in the comments.
@@imstupid880 true, but speaking as someone who has seen other people try and get into cocktails, Most aren't going to do that research, if any.
Most recipes I've seen call for Galliano, never specifying for the vanilla liqueur. And because most drinks from the 70s do kind of suck they just assume it does too.
Plus, in some places you outright can't get the vanilla liqueur. And the two spirits look very similar (even owning them both they look very similar at first glance), so I feel it's a very justifiable mistake.
Your point about cigs is spot on. I had never considered that either. Imagine trying to actually taste a cocktail after blasting half a pack lmao
me and my stepdad will sit and taste bourbon and i can pull out all these tasting notes and when he tastes it he just always tastes bourbon and we attribute that to the fact that from 12-42 he smoked like a freight train
You know what goes with ciggies, especially in the 70s and 80s? COLOGNE!!! It's still a thing in European cities where smoking is everywhere. Cigs every few minutes, cologne and perfume on everyone in excess, to mask or distract from the ciggy cloud. It's a wonder anyone could taste anything. No wonder banana, coconut, anise and mint were the hot liqueurs.
Between the pure Colombian flake, the Quaaludes, angel dust, Placidyl, Dexamyl, biker crank, windowpane acid, Black Beauties, disco biscuits, MDA, poppers & Maui Wowie, I don't think many people of the disco era were focusing on the drink flavors. As you noted. 😆
Exactly. Plus people drank more back then, and you had to be able to actually dance to impress a chick in the disco, and unless you were tall and handsome with good hair the clothes made you look like a clown. And everything was about raw sex appeal; people could pretty much see your cock (or lack thereof) through your trousers. It was tough scene to be cool in. 😂
Don't forget Purple Dots and Green Frogs, those may have been a Canadian thing though, the ways we took acid was unbelievable.
As Robin Williams used to say “If you can remember the 60’s you weren’t really there.”
Pink Squirrel. That takes me back. My mother's best friend used to order these when we went to holiday parties at the Waldorf or Top of the Sixes. (also Grasshoppers) I remember it being much more pink. So either missing an ingredient, or they used to spike it with red food coloring.
The original creme was red
As someone from Wisconsin, I have seen ALL of these drinks unironically on a drink menu. I went to bartending school and I learned how to make a pink squirrel, grasshopper, golden Cadillac, brandy Alexander, etc.
The Pink Squirrel was invented at Bryant's Cocktail Lounge in Milwaukee
Can confirm. And i love creme de noyaux. Wisconsin is one of the few places you can even find the stuff.
My area of Wisconsin this would be an ice cream drink at a super club and it is so big you have to share same as a grasshopper
Having just fiinished bartending school myself, take comfort in the fact that they're still teaching all of those drinks.
Greg is the only kind of hipster I’d want to hang out with, seems like he comes by it honestly, not trying so hard to be into obscure content and strange attire.
If this was “whose line is it anyway” I’d give your content 10/10 stars and six thousand points
Yeah his personality is a synthesis of a ton of disparate, genuine interests rather than a desperate attempt to be an expert in one thing for show
greg the kinda hipster that doesnt like IPA''s exclusivly
@@spectorial and doesn’t talk shit to the Busch lite drinkers for liking what they like
@@Goliath5100 Greg lives in the same universe as avid gamers who wouldn't be caught dead at a con and would get bugged if you defined them narrowly as "gamers" or "nerds".
He's culture-adjacent but way too deep for that.
Midori sour benefits a lot from some simple syrup (0.5 oz). Garnish with a maraschino cherry. It's a fun, decent tasting party drink!
I remember hearing that my grandmother and her friends loved drinking pink squirrels, so I was pleased to hear that it tasted good.
Let’s not forget about the Brandy Alexanders and the grasshoppers, which were staples of getting smashed at a supper club in Wisconsin
I sometimes order a drink called a "creamy godfather" at the bar where my girlfriend works. It consists of Scotch, Amaretto, chocolate ice cream and chocolate syrup. Basically a boozy milkshake. It tastes AMAZING
When I was younger we put rum in milkshakes. We figured we'd invented it.
sounds like it would taste amazing but put you in a diabetic coma instantly
@@nehcrow I mean it's nothing more than a boozy dessert
It would be really interesting if you did a video where you made drinks based off of tasting notes from old videos!!
Wait like just have Meridith read off tasting notes with zero context? Cause that sounds magical and hilarious
@@courtneyhoward2370 Exactly
Yes!
@@astrophobiiia HOLY SHIT YES
A "what the fuck did I mean by that?" episode sounds incredible
Yes, as "a child of the 70s", Pink Squirrel is a term referring to when a woman's the pubic hair (had lots of that back then) was trimmed and "bushy" would resemble a squirrel's tail.
I have a feeling you didn't mean to make the Midori Sour sound good, but to me who loves sour stuff, it sounded amazing🤣
In the culture that is the Wisconsin Supper Club, a pink squirrel ice cream drink (along with a grasshopper) is an absolute favorite
I almost choked on my drinking laughing at the Audio peaks and angry cat noises for the Midori Sour. Also I think everything is better when viewed through the lens of cigarettes and cocaine lol
This is the most cursed and off-the-wall episode of HTD I have watched and I am so here for it. You got me laughing at literally every other second this episode is S tier
Having actually lived during the Disco era I can guarantee you no one I knew ever ordered a Midori Sour that was not a drink that existed in my part of the world
Midori was only released in 1978 so the Midori Sour is more an early 80s drink.
Galliano L’Authentico is a traditional liqueur formulated to Italian tastes, with a much more pronounced aniseed (and other herbal) flavours. This version was rare in the 1970s. What is now sold as ‘vanilla’ is the toned down sweeter export version that mixes much better.
L;Authentico is very much still available
@@bangaloremusic That is what I am saying. He has the wrong one. L’Authentico was rare in the 70s when these drinks were popular (outside of stores catering to discerning gentlemen of Mediterranean descent). Now it is more widely available, and he got it thinking that it is the real deal. What he needs is the dumbed down 1970s lolly water.
@@nicbrownable You are right. He got the wrong Galliano. The other one has a vanilla-like aroma. He judged the drink based on wrong ingredients. :-))))
The L'Authentico actually works perfectly well in a Harvey Wallbanger. Orange juice tends to deaden the flavor enough that the vanilla is the main flavor to come through. The issue is that very few modern Americans have developed a taste for herbal liquors. The drink is pretty unlovable today; It's too lowbrow to be respected by the hipster "cocktologist" that will put Chartreuse or falernum in everything, but too off putting to people that haven't developed a pallet for herbals. (BTW its actually better with gin. If that makes you queasy you'll probably never like it.)
Yeah, I don't like anise very much, but I do like Galliano Vanilla and have mixed it with orange juice a lot.
You're supposed to add the grenadine to a tequila sunrise last, tilting the cup and spinning it as you pour the grenadine in small amounts down the interior side of the glass so as to make the gradient effect happen, and not just have a tequila-oj drink with nasty sugar syrup on the bottom. The other way to improve it is to just make a tequila sunset, same technique, but instead of grenadine you use dark rum or blackberry brandy.
Yeah I’m a little surprised Greg got the method wrong. The sunrise effect is the entire point of the drink lol.
Went to an engagement party at a bar here in Sydney, Australia, and they served the Harvey Wallbanger with original Galliano substituted with vanilla Galliano and I found it quite drinkable.
Orange juice and anise is actually a classic combo - in the kitchen as well as the bar. But for a cocktail you'd want to add some lemon for extra acidity - and don't overdo the anise.
as a vintage fashion enthusiast I am extremely happy with both the theme and the outfit
Same! Goodwill is a killer place to find those long collared shirts.
That is seriously a killer outfit.
The look is 🔥
hahaha mike
Ya damn right
He certainly brought that 70s DISCO ENERGY this episode.Disco never dies baby!
Back in the day most Creme de noyaux had cochineal in it which gave it a really red color making that drink super pink. The most authentic one we can get now is made by Tempus Fugit as it does contain cochineal. Shockingly enough that pigment comes from ground up bugs lol.
Fun Fact, cause cars are my life and my job: The American Dream limo still exists! It was originally built in 1986 by one Jay Ohrberg from its original chassis of a 1976 Cadillac Eldorado, and was at the time, about 60 feet long (As you see in the video here.) Later on at some point it was extended to a full *100 feet* in length. It has a pair of Cadillac big block V8s front and rear, is hinged in the middle like a bendy bus for corners sake and can be piloted from either end. You can find more info from the Guinness Book of World Records, as the "American Dream" still holds the record for world's longest car.
It's being restored now isn't it? I seem to remember seeing dilapidated pictures of it sitting in New Jersey.
@@stephengrambsch4232 the restoration was finished in March
I don’t think anyone expected our fav moustachioed, plaid clad dad, drink slinging bartender to actually be Austin powers american uncle underneath. Superb work as always Greg. Only thing missing was some set dressing by way of overflowing ashtray and a mountain of coke lmao
I think he's more of a Charles Nelson Riley.
This has been my favorite episode 😍💅🙌🙌🙌🙌 I love your channel
This is my first video of yours that I’m watching and I am loving your channel! For one, watching you get more and more drunk throughout the video is hilarious, and exactly how it goes when I get bored and start mixing new drinks to try 😂 and for two your personality is just amazing, and I can tell you’re a genuine person, which is a little hard to find on RUclips. I just finished up my home bar setup, so i imagine I’ll spend a lot more time watching your videos 😂
I've never heard of a 1/1 Godfather. I've always heard it at 3 parts Scotch to 1 part Amaretto. Doing 1/1 is gonna make the amaretto overwhelming, and Di Amore has always tasted super sweet.
I was going to say 1:1 with the mix seems odd for anybody. Except for maybe your 70 year old grandma.
As someone who enjoys the amaretto stone sour, I agree. Amaretto is basically liquid sugar, so a 3:1 or even 4:1 could let the Amaretto play second fiddle to a decent scotch
I got 1/2, amaretto to the peatiest, smokiest Islay scotch I can find.
Very enjoyable drink. Not overwhelmingly sweet, nice balance between the smoke bomb and candy booze.
Oh! And add a shot or splash of amaretto to pancakes or baked goods. Adds some flavor
I learned the Godfather as a 1:1 but after tasting it the first time I'm in the 3:1 or even 5:1 camp for sure.
It's great for peaty Islay stuff and I find it's a nice way to make a blended scotch a little more fun to sip if I'm not looking to give it my undivided attention.
I love how this channel has gone from “here’s some really good cocktails” to “let’s find the worst drinks we can make”
That is actually why I'm unsubscribing
@@timwilliams4073 Cool. Bye
@@timwilliams4073 nerd
It gets more clicks.
@@timwilliams4073 I agree
Haven't been back to watch these in a while. So glad to literally just be back on this page tbh
I am so glad this channel exploded. I have been following from the start and always wondered why it wasn't growing faster. The production quality and personality has always been top notch since the start
I drink Wallbangers somewhat often and that one is made ALL wrong.
It’s a built drink, no shaking. And the galliano is floated on top.
…it isn’t better if you don’t like it but it’s not shaken.
I drink them too. The float on top just lets you drink like 10 of them without even noticing you're drinking alcohol
Yeah, I only have had one once, with the last of a bottle of Galliano that was probably purchased in the 70s. I liked it, it reminded me a bit of an orange creamsicle. Not a sophisticated drink but tasty enough.
We make them in Australia with vanilla Galliano
Came here to say this. I’ve grew up over a restaurant/night club. I was taught to make them when I was a kid because my grandfather drank them in the morning as a hangover cure.
@@joshwells3247 I’ve only ever seen vanilla Galliano in Canada, so I was surprised by the fennel comments.
Through a Lens of Cocaine and Cigarettes sounds like the perfect name for a recipe book for cocktails like these. I deeply want to do a cut of all of your painfully specific descriptions of what cocktails taste or smell like because they're almost literary at times.
Please keep this look dude. You are SLAYING
To add onto the want for something like a pink squirrel; I one time I did take part of a leftover caramel cinnamon milkshake from Arby's that I left in the freezer for too long, I melted it down and pouted it in a mug with Jim Beam..... that was surprisingly freakin good!
I like when you said "I've got to tone it down some..." then soon after you were singing and dancing surrounded by disco light graphics. I want to say that good choices were made...I want to say that.
apparently my grandma's favorite drink was the Harvey Wallbanger to the point where my grandfather would have to bring a bottle of Galliano out with them because like the wedding bartender isn't going to have that sh*t 😆 She was a wild woman.
I have never seen someone look so stiff in something so "stretchy" thank you for your service to the community 🙏
thee videos always make me happy
I always do tequila and OJ in a rocks glass over ice first, then I do the grenadine, not very much just a half oz. The grenadine sinks to the bottom & you get a perfect gradient every time.
It helps if the grenadine is thick enough. Idk about other places but here in Australia the most common commercial grenadine is too thin and also quite shit. I get by with a 1:1 mixture of sugar and pomegranate juice with a few dashes of orange essence and a small dash of rose water.
@@Deathmastertx You...
YOU...
YOU!
you're the bartender I want when I go to a bar. Funny enough, nobody's heard of a cocktail bar in my neck of the woods.
When I want an aviation, I either have to decide between staying in and making it myself, or driving all the way to Chicago and risking getting carjacked (not an exaggeration, I've been to Chicago exactly 9 times and had a gun held to my head twice- not a great track record 😬)
I have fond memories of Tequila Sunrise, as it was the first cocktail I ordered at a bar when I was 16. It was a tiki themed bar, but situated in the basement of an office building, had no windows, and also no customers, so they ended up serving us very visibly under aged kids, so we became regulars there for the few months before it inevitably went tits up . Good times :)
For some reason, I do miss bars with a heavy blanket of cigarette smoke. Sitting and talking over cold beer's. They are kind of history now. But there was something special about it.
Not where I live. I have a pretty recent memory of drinking shots in a tabacco smelling basement, while my friends drunk Guiness
Ah yes. Cancer Stockholm syndrome
I love your videos, they are a lot of fun
I worked the cocktail bar in a nightclub in early 1980’s London. The club was too tight-fisted to pay for a proper cocktail barman, so I found myself manning the bar with a list of cocktails which I had to commit to memory.
Tequila Sunrise was top of the list. As I was rushed off my feet from opening to closing times I would just mentally go into autopilot - and as the majority of the cocktails started with vodka - I would just go for the vodka optic and slam in a shot. This went on for at least a couple of months before I realised there should be tequila in a Tequila Sunrise! In all that time no one noticed. Not a one. So I subscribe to your theory of cigarettes and cocaine killing peoples ability to taste. As there was sooooo much more cocaine around in the 80’s.
Probably less them not being able to taste, but rather you giving the customers actually wanted not what they ordered. The modern equivalent in the U.S. is ordering a beach or tiki drink not on the menu at a working bar. The bartender will just throw in rum and orange juice together with a splash of anything easy at hand, and no-one ever notices. (Orange juice overpowers almost anything in a drink. Few beach/tiki recipes actually have OJ in their recipe, and most that do only call for a splash)
Greg, I cackled WAY too hard over this episode! You also dogged literally every 70s disco dive bar drink I’ve made for parties and actually liked, so that made me laugh even harder!
That said, there’s a lesser known Galliano cocktail I’ve made multiple times for friends called the Galliano Fizz and it’s been a huge success at cookouts down here! I changed the club soda to the La Croix Lemoncello flavor and the end result tastes like lemon chess squares with a hint of rosemary! You might like that one, or at least be able to use up your Galliano.
Awesome video! Long time fan!
That is such an awesome suggestion. My inlaws have a giant tower of 50 year old Galliano that just sits and never consumed. My wife loves lemon seltzer, so I'm going to try this cocktail with the ancient now brownish orange-ish liquor. May not taste as good, but at least we may finally have a use for it now!
Results from the experiment?
@@devinbuettgenbach2941 I want to know how this turned out for them too! I've made this with old Galliano before as well, but at least that bottle was still yellow--not brown!
I agree with many others; don’t let the haters get you down.
I Love all the crazy, soul destroying episodes you are doing now. Your old shows were enjoyably informative, but the past months have been entertainingly informative. Keep it up!
Hilarious episode! Not losing the audience. Love the antics!!
This video definitely cements my understanding that Greg and I have very different tastes in drinks lol. He said "It's like drinking a bag of Halloween candy" as a bad thing, and questioned why anyone would want alcohol in a milkshake. It's me. I want the alcohol milkshake and the Halloween candy lol.
A kinda poor way of phrasing it for me is that I want my drinks to taste good, not taste like alcohol, basically.
YUP. I can go for something with more bitter complex stuff happening sometimes but there's definitely days I want alcoholic candy. I want a sweet treat that will get me tipsy, please and thank you.
@@sweetlorikeet That's how I got hooked on those dessert flavored vodkas years ago. Hell yeah I want glazed donuts or key lime pie in a glass! Actually a video on just on alcoholic milkshakes would be appreciated.
@@ChristopherNeeme For the record, Guinness and vanilla ice cream is fantastic.
yeah when he said "melted almond joy" my ears perked up, I'm like, is that a bad thing?? I get that it's not sophisticated but an almond joy drink sounds like something I'd try.
I love Midori Sour, it's my favorite drink. It tastes better with sour mix than fresh lemon. It's my go to, and the ladies love it too!
Edit: I just realized how 70s that sounded, I swear I was born in 95..
It's my wife's favorite drink because it's semi fancy and tastes like candy.
it's worth noting that Midori was reformulated in the 2010s to be less sweet and artificial tasting. So the drink probably tastes a lot better now than it did in the 70's
@@praetorfenix69 You're right it does taste better now with the updated formula. Though it really was still good even before that. Just can't try to fancy it up too much. If you accept what the drink is and make it with Sour mix and sprite instead of real juice and club soda it tastes amazing.
I was just gonna say, this was my first ever cocktail and it was SPECIFICALLY recommended to me for the sweetness, so I'm not sure how the ones I've drank differ from his, cause "battery acid" is not really what I've ever got. More like liquid jolly rancher. Must be the sugar in sour mix.
@@praetorfenix69 I recently happened upon 2 unopened bottles from the 70s and tried it back to back with modern Midori. I'll say that the modern Midori is slightly cleaner tasting, less sweet definitely and less syrupy maybe, maybe a little more apple-y with the melon, and a longer flavor profile, while the original is a bit more flavor forward, but overall they are very similar. Both are much better than Mr. Boston Melon Liqueur in my opinion. The old bottles look much cooler though for sure.
When I was a bartender an ancient dude taught me all these old drinks. If you didn't notice, all the drinks with Galliano have a G in them, good way to remember the recipes. I still remember all of them. No one ever ordered one lol.
I've always been curious about the pink squirrel so I was tickled when it came up, thanks for covering it in your fun video! XD
Greg, you need to continue to just be you. You have a wide range of episodes, from kooky fun, to horrible drinks, to "here's a cocktail", to how to improve a cocktail, to here is a history lesson on this liquor, and so on. each one is entertaining in it's own way. Don't stop and don't get stuck in a specific format.
Greg I gotta say man I just love everything you do. You're a treasure, keep on keepin on.
I'm new and I love your energy don't stop 🥳
One of my all time favorite How to Drink episodes...EVER!
Oooo era drinks, this could be a fun idea, doing drinks specifically from certain eras.
Roman Empire era cocktails when?
@@EpicEthra Actually, wrong channel. You need to watch Max Miller's "Eating history" for that.
The idea to have an episode for each period is not bad though, I would like that.
Cocktails of different eras is a great idea!
5:05 Orange and fennel salad is a thing, you know.
I always thought a Harvey Wallbanger tasted a bit like a jellybean (the candy, not the cocktail).
That musical interlude is what keeps me coming back time and time again ;D.
I'll be honest, on my twenty first ending my bar crawl with a pink squirrel was a highlight that was only topped by discovering a death in the afternoon. Great way to top the night.
What a sentence LMAO
Weird Al Yankovic once casually dropped into an interview "so I'm out bowling with Ben Folds and John McCrea from CAKE..."
Your comment now ranks second on my list of "wait a minute, I REALLY need to know the context of this" sentences I've read.
I literally paused this video to make a Harvey Wallbanger when I realized I had the ingredients and I enjoyed it! it tastes like an Orange Julius! Then I came back to the video to see Greg roast the hell out of it lmao.
quick question, does your gilliano tast like licarisch or vanilla ?? Becourse suspecting its the wrong bottle that Greg got.
@@ahmusjVanilla, didn't know there were different kinds.
Speaking of that I think the lliquor is supposed to float on top rather than get shaken into the drink. And it's supposed to be just a tiny splash of it.
Funny, I still stuck with an Old Fashioned using Four Roses (when I prefer Jim Beam Black Label) while listening to this video.🥃
yeah i like those too. maybe too much lead in my diet.
Whoever does the descriptions for the drinks as you're describing them is amazing 😂
I have enjoyed many harvey wallbangers and my understanding it is a a screwdriver with a floater of galliano. It should taste like an orange sherbert.
I’m sure many comments have already mentioned this, but Greg making a pink squirrel and then saying “I want a milkshake that tastes like this” had my midwestern self screaming internally.
Highly recommend checking out the Gastro Obscura article(s) on Wisconsin cocktail culture, particularly their penchant for ice cream cocktails. A Pink Squirrel milkshake is *_very_* common in Wisconsin.
If only I had known about these cocktails growing up. The ingredients list reads like my parent's liquor cabinet in the 1980's
Lol I was thinking that in the opposite direction--"these are 1970's cocktails? I'm pretty sure my parents were drinking Schlitz and Jack Daniel's, possibly at the same time"
The shape of that tall, skinny Galliano bottle and the knobbly square of Di Amore is burned into my brain from every one of my relatives' cabinets growing up in the 90s. Heck, I bet the exact same bottles are still there.
@@cam4636 lol. Pretty sure my dad was just drinking cheap beer but they had the liquor cabinet full of crap to impress friends at house parties.
@@JanusKastin my mom used that Galliano bottle as a decorative accent for decades
Great stuff!
Great episode 👏 👌
Thanks Greg. My mom loved pink squirrels. Brought back memories of her. Though our minds put up a mental block, I lived though the disco age. Some possible cocaine "erasure", but I think we're just embarrassed we spent part of our youth trying to be the stars of "Saturday Night Fever".
Don't ever stop being you. PLEASE! It's part of the charm of this channel. Anyone can make a drink, but we come to you for the fun you provide! Never losing anyone with any schtick or gimmick. Keep it up Greg!
This is the first video of yours I've ever seen. I assumed this outfit was your actual style. Not gonna lie, I love it.
(And tequila sunrises live on as the cocktail of choice in all-inclusive resorts in Greece)
As they should, tequila sunrise is simple, clean, and delicious. Cheap as well