This was *some* of the stranger stuff in this book (haven't touched Imitation Cider, Tomato Wine, or Gin & Pine yet...) but are there are extremely weird old drinks you're aware of? I'd love to try them! Viski: bit.ly/3Qy2qoT Drinkmate: bit.ly/drinkmateusa Curiada: bit.ly/shopspiritsatcuriada 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 Trying drinks from 139 years ago: ruclips.net/video/9fULHL5r0dg/видео.htmlsi=CcnROVC1dyFByzbc 4 Weird drinks people loved in 1776: ruclips.net/video/pSO6-TaoP-g/видео.htmlsi=pP6pKGjm38TyU3Ii I suffer through 6 drinks straight out of a 70s disco hell: ruclips.net/video/MEgjqPSIYl4/видео.htmlsi=PIe3pAW9hfeF1Ygm
@@howtodrinkOh yikes! Then again, my science lecturer used to mix lemon juice, water and.... nitric acid! Said if you got it right you had a VERY refreshing drink on a hot summers day. And if you got it wrong, you had an instant sore throat and probably peeling lips!😅
The Black Stripe refers to “New Orleans Molasses” which is the lightest of the molasses available. The closest we have commonly now is first boiling molasses. Its closest thing is a light cane syrup or light molasses (which is what raw sugar and light brown sugar is made from), second boiling is now dark cane syrup/molasses. Black strap is the stuff that is left over (it has the least sucrose, a lot of iron, magnesium, calcium, vitamin b6, manganese and in old times before filtering it had sulphur and phosphorus compounds. In essence a Black Stripe is rum with raw sugar. Or maybe closer a traditional grog (rum + water) with raw sugar. Citrus, ginger, and other spices would probably have been common additions.
I wouldn't mind an episode of Greg tasting and remaking "egg-yolk'd" drinks with and without the egg yolk and definitively deciding what, if anything, the egg yolks do to the drinks.
@@glytchmeister9856or we force the US to step into the 20th century when it comes to food safety law. The fact that the US system requires the natural protective coating washed off before shipment for sale and the fact that vaccination for salmonella is banned by the Federal government is just moronic The risks of raw egg have been UTTERLY solved in the UK and many other places and as a bonus removes the requirement to refrigerate eggs.
If you want a strong brown sugar note with way less sweetness, a little blackstrap molasses is just the thing. It’s great in baked beans if you don’t want them to be too sweet. I’ve used it with sucralose to get brown sugar sweetness with much less sugar.
I immediately scrolled down to look for someone saying this. Blackstrap molasses is basically unrelated to molasses. These drinks need to be revisited with real molasses.
One of the things I'd suggest doing with the peach and honey is using better honey, the more commerical, store bought honey that was used is really just a mix of multiple different types of honey from different places, and the type of honey they would have had during the 1800s would be local honey.
Could do a whole series where you take old drinks from that book and update/"fix" them into something more modern and drinkable. Watching you experiment with drinks is fun.
I just made the black stripe with butter washed rum and _light_ molasses instead of blackstrap molasses, and I actually quite liked it. The light molasses is pleasantly earthy and only just barely metallic tasting, and the smooth mouthfeel of the butter washed rum really brings it all together.
Merriam Webster defines New Orleans Molasses as "a molasses that is comparatively light in color and rich in sugar." I don't know what its meaning was in the 19th century, but that sounds as far from blackstrap molasses as is physically possible
they definitely knew back then that molasses and blackstrap molasses are two different products just from the same source. blackstrap is basically an industrial waste product sold as a food it's what's left after all the molasses is molassesed out of a couple batches and then the dregs get reprocessed a few times into blackstrap. most of the sugar is gone out of it and it tastes like tarpaper from being cooked down so many times.
When he said "New Orleans Molasses" I assumed it should be something like Steens Cane Syrup. It's pretty common in Louisiana and I use it a lot as cocktail syrup.
This is what I came to the comments to say. He also used too much of it, but that's a side matter in comparison. The Black Stripe definitely needs a revisit.
It's definitely not blackstrap molasses. Looking at actual bottles and brands from the time period, it's probably further down the refinement process than pure cane syrup or golden syrup. It's much darker than those, probably comparable to other light molasses. Brer Rabbit seems to be the most common brand of New Orleans style molasses that you can come across online, as many vintage bottles are available for sale. It's a brand that still exists, although it is now owned by a giant corporate conglomerate, and is no longer manufactured in New Orleans.
At least from a baking background blackstrap molasses (though matches the name of the drink so hard to argue here) is not the same as regular molasses which is sweeter and less harsh and would probably leave the first one more palatable.
I use blackstrap molasses in savory recipes that call for brown sugar. If necessary I add sucralose. It takes very little blackstrap to provide a brown sugar note. Yes, I’m avoiding sugar.
A “wineglass” was a sort of standard measurement in the 19th century and it was about 2oz, so it’s a good thing you didn’t use four! Edited to add that I love the huge build-up of “gosh, what to add” and me just waiting patiently through the full minute lead up and the attempted base spirit switch-up for you to say “angostura”
Greg with a classic recipe: "“Perfection is achieved, not when there is nothing more to add, but when there is nothing left to take away". 30 minutes into Greg making a new recipe on the fly: "We've already added bitters and a new base spirit, and now I've got peppermint Smirnoff, lets see if this does anything"
@ the editor: when Greg said the egg adds 'an eggy flavor?' to the golden slipper and you immediately edited in a "no way", it hit me REALLY hard lmao, nj
I still remember my grandmother sometimes drinking a Knickebein, but it was made from yolk, brandy and advocaat. It seems like these cocktails have some german influence.
@@hansmustermann7185 How about the Rumplesnuggler? You can't get more German then that (well, the Baileys is Irish but whatever). There used to be plenty of German cocktails but for some reason they have become rare nowadays. Might have to do something with movies and books (or maybe taste have just changed, you can see some of that here, these were popular cocktails in the 19th century).
I think my absolute favorite part of your show is where you find a drink you like, kinda, but not quite, and then rework it to fit your palette. I find it really educational to see someone with a much more developed palette than mine do so, because it gives me direction for when things I make are almost right but not quite.
As someone from Europe who often has hard time finding a good part of stuff you're using Sometimes required to order stuff online cuz regular shops lack these bottles I had an "AHA!" moment when you mentioned goldwasser is hard to find in US! We have these in all major stores and could sometimes bump onto em in neighborhood shops
Yeah. He probably should have some different peach brandies and for that matter, some different kinds of honey too. Honey can vary a lot depending on where the nectar comes from. There are probably a few good cocktails in there. I could see something with a bit of Luxardo mixed in. I am however not sure Smith and Cross is perfect there. I love the stuff but it have a tendency of making a hostile takeover of whatever you have it in, particularly when you use 2 ounces. Maybe something a bit milder, like a dark agricole for instance?
Black Stripe. The molasses you used is about the opposite of what they mean by “New Orleans molasses” it’s low iron and fairly light on flavor. More like a brown sugar syrup.
I use a small amount of blackstrap molasses instead of using brown sugar in any recipe. Especially if it’s a meat dish that calls for brown sugar. It doesn’t require much.
I believe the original Orange Julius had an egg blended into it. I fucking LOVED Orange Juliuses...Julii? Orange Julii. I fucking LOVED Orange Julii back in the day. But I ALSO loved them post-egg. I wonder if I'd be able to taste the difference?
23:53 Idk why, but the moment Greg said "Where'd my rum go?", I kept waiting for the tasting notes to respond with a "Why is the rum gone!??" joke. I think I'm reading too much into these episodes! xD Great video lol!
1) I would fully support you workshopping that last drink more. 2) Speaking of workshopping drinks - there's two that I haven't gotten all the way on, but I think show some promise: - drink A: a coffee-based drink (so maybe espresso martini adjacent) using a split base of peated whiskey and brandy. I used 2:1, but I like favoring smoky notes in coffee. - drink B: a holiday drink with a base of gin, allspice dram, and cranberry juice. I really adore the combination of piney juniper berry notes with cranberry, and that really reads to me as Christmasy.
The first one is close to switchel, which is a long drink with vinegar, molasses, spices and optionally rum/brandy. It’s much more diluted than that and fancy molasses would have less of the metal taste but that’s an old-timey drink to try.
I'm surprised how many ingredients here are more common in Eastern Europe. The burned brandy sounds very similar to Polish "przepalanka" which is rectified spirit with water and caramelized sugar made in a saucepan. The Goldwasser also surprised me, as it's bought rather as a gift bottle here and drunk neat.
I'd love to see something similar to what happened with the peach and honey, where you try to elevate older style drinks into something more refined from the book.
great episode, love all the more recent ones. Not sure what it is, but the themes of the videos are definetly more enjoyable to me, keeping my attention a lot better. Kinda like the 'early days' again :)
Hey Greg! Baker & beekeeper here, if you try the peach & honey again, find a dark honey for it. Darker honeys like buckwheat have more flavor and read less sweet to the taste.
i feel that peaches and honey could work with a white belgium beer base. Something like blue moon. One of the only times id add a beer to a cocktail - i am going to try that now...
Suprisingly peach and honey go together quite well, specifically Evan Williams honey bourbon and peach flavoured "simple" syrup on the rocks is fantastic, almost too sweet but the flavours balance perfectly and its smooth as hell going down. Take the smooth ride with evan!
Goldwasser has gold flakes swimming in it (as the name says: "gold water"). Maybe that somehow increased the appeal of The Golden Slipper 🤷♂ Goldwasser is not that hard to find here in Germany if you want a bottle Greg 😉
In Sweden, we used to have a traditional spiced liquor called Gold water but it was different. Basically you took a bunch of cowslip flowers and let them lie in a vodka bath for 9 days. Then you filter it and let it rest in a dark place for 3 months (the booze, not what is left of the flowers). I found the recipe in a 200 year old book and it is possible I am the only one who made it in the last 100 years but it did taste surprisingly pleasant and had a lovely golden color. It is more of a schnapps then drink though.
I'm a fan of St. Croix Black Strap Rum in Dessert style drinks, like a homemade eggnog, buttered rum, Hard Hot Cocoa, etc. Makes sense the nutmeg helps it.
Hey, just wanted to drop a thanks for the Appletini episode from a few years back. Had a cocktail night with my partner's family and everybody LOVED the homemade sour apple pucker. Went over like gangbusters, got the party off to a great start.
Ya know, we have cursed drinks. Have you tried blessed drinks. I don't mean drinks done "right". I mean drinks that carry you to that next level of mouth feel bliss. A balm for the soul kind of drink. Just an idea. Blessed holidays all.
In response to running the egg through your fingers to separate. I've seen it done with a Hawthorne strainer. Flip the spring up and crack the egg into the circle. The spring catches the yolk while the white flows.
Ok, I have been making the Golden Slipper (which I have adopted for the Feast of St. Nicholas) now for a few years, so I couldn't believe it when you pulled this one to make! I came across it online at some point and never saw instructions to keep the yolk whole though, so I dry shake, shake again with ice, and then double strain. I had a bottle of Danzig Goldwasser from Poland and had to search like CRAZY to track it down again but I think it's totally worth it. I now have a few bottles stockpiled... it's kind of like if Goldschläger had a more elegant, coriander-forward cousin with less of a hot tamale burn. Even though it is on the sweet side for me, I love the complex herbal and spicy side of this drink, especially in the holiday season.
The Peach and Honey could use a little ice tea on top of the rum. The herbal flavor will heighten the sweet peach flavor. A fun episode for 2024 would be a The Mad Scientist 2023 Review where you bring back and perfect all the on the fly drinks you created for the year.
This looks like something Tasting History would be up for! I mention him because he's noted, as many people in the comments have, that sometimes ingredient names can become rather different over time, and so the recipe is corrupted and incorrect to what it actually was
I'd love to see an episode of you revisiting all those "ideas for another time" you've had during episodes like these and chasing the ideas down. The last bit of you chasing down the ideas you had for the peach and honey was interesting.
thank you for finally adressing this gregg!!!! every time you've talked about people not wanting to use eggs in drinks or substitutes (that i know of) you never even mention the health concerns of consuming raw egg!!!, I AM SOOOO GLAD to hear you touch on it! and showing a method to help check if there good which i was really wondering, 'whats a good way to prevent poisoning myself with bad eggs'! cause it happens a significant amount, not to me but in general.
is there a difference between white and yolk, or did you just decide now was a good time as any to address it to get it out of the way? @@howtodrink sorry if the @ is a bother.
Thanks for taking one for the team! LOL! I wonder if the Black Stripe might not have been a different experience for people back in the day who had a lot more molasses in their daily diet. That is kind of an exotic primitive flavor for us today.
I know you said you don’t like akvavit but it’s a very unique flavor that I think can go really well in certain drinks. Would love to see you explore it some more
Yuzukaze Bliss: Ingredients: 1 oz Raki 1 oz vodka 1 oz fresh yuzu juice 1/2 oz simple syrup (adjust to taste) 1 egg white Ice cubes Yuzu peel or twist (for garnish) would be happy if you try it
Your issue with the Molasses drink is the type you were using. Ight, medium and dark all exist. As does treacle and blackstrap. That needs a Light molasses which is the sweetest and lightest of the Molasses and was used as a pancake syrup. What you used was Dark molasses or possibly blackstrap which is going to be bloody awful in everything but traditional gingerbread. 95% sucralose vs 60% is a BIG shift from the intended drink.
Molasses is a very broad term, especially in older recipes; the etymology is roughly "honey-like" and it commonly kept variants of that meaning for quite a while. "Maple molasses" is another name for maple syrup, not some mix, for example. Also just to be clear, it's sucrose, not sucralose. Sucralose is the one made by chlorinating sucrose into indigestibility. I know it's probably just a typo.
The way that egg trick works is that egg shells and membranes are very slightly permeable for air, so the older the egg the more air gets inside. more air = more buoyant.
Over the holidays I made quite a few white russians with that same peppermint smirnoff. Whole family loved it as a Christmas drink. If you haven't tried it you should!
For the Peach & Honey I think instead of Ice a pre-chilled glass would serve better to avoid dilution. I personally prefer my drinks undiluted so that's how I'd do it.
raw egg also has to be around room temp before you start getting a taste from it i noticed, but thats with egg white, i never really popped egg yoke like that
I tried your version of the peach brandy drink at the end of the video and was shocked. It was good, I subbed in creme de menthe but, yeah, somehow it came together into something that tasted pretty good. I had about 4 or 5 ounces of peach brandy in my way so I had to use it in something and this was worth the gamble!! Great job, Greg, you're always entertaining and I always walk away a little smarter (or so I think) after each of your videos. Thank you, sir!!
GREG! If you have yet been I think you should be screeched in ( be inducted as an honorary Newfie), usually it would be done in Newfoundland but I’d love to see you do it on camera.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
This was *some* of the stranger stuff in this book (haven't touched Imitation Cider, Tomato Wine, or Gin & Pine yet...) but are there are extremely weird old drinks you're aware of? I'd love to try them!
Viski: bit.ly/3Qy2qoT
Drinkmate: bit.ly/drinkmateusa
Curiada: bit.ly/shopspiritsatcuriada
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
Trying drinks from 139 years ago: ruclips.net/video/9fULHL5r0dg/видео.htmlsi=CcnROVC1dyFByzbc
4 Weird drinks people loved in 1776: ruclips.net/video/pSO6-TaoP-g/видео.htmlsi=pP6pKGjm38TyU3Ii
I suffer through 6 drinks straight out of a 70s disco hell: ruclips.net/video/MEgjqPSIYl4/видео.htmlsi=PIe3pAW9hfeF1Ygm
Those examples alone sound worth doing, bring on more old timey weirdness.
I need to know what imitation cider is
It involves Sulphuric Acid.
@@howtodrinkOh yikes! Then again, my science lecturer used to mix lemon juice, water and.... nitric acid! Said if you got it right you had a VERY refreshing drink on a hot summers day. And if you got it wrong, you had an instant sore throat and probably peeling lips!😅
@howtodrink i NEED to know how i can send you some goldwasser from germany. here it is pretty easy to find
Only Greg could dive into a 10 minute rabbit hole based on a two-ingredient cocktail. Love it.
Starts with 2 ounces of brandy. Ends up with a pint of hard liqueur.
@@franciscopozole thats great for finding out how deep the hole goes
I feel like a better fix would be a higher proof brandy, rich honey syrup, and a couple dashes of a single-herb bitters.
Greg slowly approximates a Missionary's Downfall in the weirdest way possible
When he reached for the rum, I thought he read "vodka" wrong 😂
The Black Stripe refers to “New Orleans Molasses” which is the lightest of the molasses available. The closest we have commonly now is first boiling molasses. Its closest thing is a light cane syrup or light molasses (which is what raw sugar and light brown sugar is made from), second boiling is now dark cane syrup/molasses. Black strap is the stuff that is left over (it has the least sucrose, a lot of iron, magnesium, calcium, vitamin b6, manganese and in old times before filtering it had sulphur and phosphorus compounds.
In essence a Black Stripe is rum with raw sugar. Or maybe closer a traditional grog (rum + water) with raw sugar. Citrus, ginger, and other spices would probably have been common additions.
So when are we going to get a collab with Townsend and Sons??
And with Tasting History?
Greg's use of grated nutmeg in this episode had me thinking of Townsends. 😆
Those annoying elitist landowners?
Omg I would absolutely love a Townsend's collab
@@HerLadyship1800 He even put a townsends reference in the text on the left! It feels like there are only 20 YT channels and they all know eachother
I wouldn't mind an episode of Greg tasting and remaking "egg-yolk'd" drinks with and without the egg yolk and definitively deciding what, if anything, the egg yolks do to the drinks.
I second this, very interested to see what eggs add/detract from various drinks
ditto
Dokaryan just did an "Eggnog with different spirits" video. Deeply silly, but entertaining.
He’ll have to get a sous vide to make the eggs safe without solidifying them if he’s gonna suck down a bunch of eggs and yolks
@@glytchmeister9856or we force the US to step into the 20th century when it comes to food safety law.
The fact that the US system requires the natural protective coating washed off before shipment for sale and the fact that vaccination for salmonella is banned by the Federal government is just moronic
The risks of raw egg have been UTTERLY solved in the UK and many other places and as a bonus removes the requirement to refrigerate eggs.
Molasses is a sweetener, blackstrap molasses is a spice. A tablespoon is a full batch of cookies worth.
If you want a strong brown sugar note with way less sweetness, a little blackstrap molasses is just the thing. It’s great in baked beans if you don’t want them to be too sweet. I’ve used it with sucralose to get brown sugar sweetness with much less sugar.
I immediately scrolled down to look for someone saying this. Blackstrap molasses is basically unrelated to molasses. These drinks need to be revisited with real molasses.
When recipes call for 'molasses,' they never mean blackstrap.
One of the things I'd suggest doing with the peach and honey is using better honey, the more commerical, store bought honey that was used is really just a mix of multiple different types of honey from different places, and the type of honey they would have had during the 1800s would be local honey.
Could do a whole series where you take old drinks from that book and update/"fix" them into something more modern and drinkable. Watching you experiment with drinks is fun.
I just made the black stripe with butter washed rum and _light_ molasses instead of blackstrap molasses, and I actually quite liked it. The light molasses is pleasantly earthy and only just barely metallic tasting, and the smooth mouthfeel of the butter washed rum really brings it all together.
Merriam Webster defines New Orleans Molasses as "a molasses that is comparatively light in color and rich in sugar." I don't know what its meaning was in the 19th century, but that sounds as far from blackstrap molasses as is physically possible
they definitely knew back then that molasses and blackstrap molasses are two different products just from the same source. blackstrap is basically an industrial waste product sold as a food it's what's left after all the molasses is molassesed out of a couple batches and then the dregs get reprocessed a few times into blackstrap. most of the sugar is gone out of it and it tastes like tarpaper from being cooked down so many times.
When he said "New Orleans Molasses" I assumed it should be something like Steens Cane Syrup. It's pretty common in Louisiana and I use it a lot as cocktail syrup.
This is what I came to the comments to say. He also used too much of it, but that's a side matter in comparison. The Black Stripe definitely needs a revisit.
I was wondering if it was something like Lyle's golden syrup.
It's definitely not blackstrap molasses. Looking at actual bottles and brands from the time period, it's probably further down the refinement process than pure cane syrup or golden syrup. It's much darker than those, probably comparable to other light molasses. Brer Rabbit seems to be the most common brand of New Orleans style molasses that you can come across online, as many vintage bottles are available for sale. It's a brand that still exists, although it is now owned by a giant corporate conglomerate, and is no longer manufactured in New Orleans.
At least from a baking background blackstrap molasses (though matches the name of the drink so hard to argue here) is not the same as regular molasses which is sweeter and less harsh and would probably leave the first one more palatable.
Yeah I was going to say, blackstrap molasses is basically a waste product, shoulda used regular baking molasses.
I use blackstrap molasses in savory recipes that call for brown sugar. If necessary I add sucralose. It takes very little blackstrap to provide a brown sugar note.
Yes, I’m avoiding sugar.
@@PresidentBarackbarfor accuracy you want Light Molasses which is sweeter than most pancake syrup.
@@jediknight1294 Yeah I was thinking Steen's Southern Syrup. It's the closest to "New Orleans" molasses I've been able to find.
Yes, blackstrap molasses is for things like stews and sauces because it is such a strong flavor.
I absolutely lost it at "Townsends in chat"
Make him the nutmeg drink, he will love it
"I don't have any fresh citrus " says Greg with an orange sitting right next to the molasses bottle and a lemon behind him by the eggs. 😂
21:50 "I don't have any fresh citrus either on hand..." as he sets the bottle down next to a whole orange. Maybe they're just props! 😂😂😂
I mean the point is FRESH - they are there, but they are not fresh.
A “wineglass” was a sort of standard measurement in the 19th century and it was about 2oz, so it’s a good thing you didn’t use four!
Edited to add that I love the huge build-up of “gosh, what to add” and me just waiting patiently through the full minute lead up and the attempted base spirit switch-up for you to say “angostura”
After watching a few videos I'm starting to notice a trend...It seems angostura or some kind of bitters is usually the answer to "what to add?"..lol
Greg with a classic recipe: "“Perfection is achieved, not when there is nothing more to add, but when there is nothing left to take away". 30 minutes into Greg making a new recipe on the fly: "We've already added bitters and a new base spirit, and now I've got peppermint Smirnoff, lets see if this does anything"
Greg: "I don't have any fresh citrus"
The orange sitting on the counter *maybe* six inches away from him: "Do I mean nothing to you?"
Kinda- the acidity is too low to do the job here
Was really hoping I’d see the phrase “Hot Clown Juice” in the notes for the Burnt Brandy & Peaches.
That is an awesome drink name. :)
@ the editor: when Greg said the egg adds 'an eggy flavor?' to the golden slipper and you immediately edited in a "no way", it hit me REALLY hard lmao, nj
I love it when Greg goes into "Mad Scientist Mode"! Also carbonated cocktail episode when?
I still remember my grandmother sometimes drinking a Knickebein, but it was made from yolk, brandy and advocaat. It seems like these cocktails have some german influence.
I‘m from Germany and I had no idea people used to drink cocktails here. Today we only drink the regular american cocktails and maybe italian ones.
I mean, Kümmel is a northern German spirit, so I guess the Knickerbein originated there...?
@@hansmustermann7185 i mean, technically apfel-korn might be considered a cocktail
@@hansmustermann7185 How about the Rumplesnuggler? You can't get more German then that (well, the Baileys is Irish but whatever).
There used to be plenty of German cocktails but for some reason they have become rare nowadays. Might have to do something with movies and books (or maybe taste have just changed, you can see some of that here, these were popular cocktails in the 19th century).
I think my absolute favorite part of your show is where you find a drink you like, kinda, but not quite, and then rework it to fit your palette. I find it really educational to see someone with a much more developed palette than mine do so, because it gives me direction for when things I make are almost right but not quite.
As someone from Europe who often has hard time finding a good part of stuff you're using
Sometimes required to order stuff online cuz regular shops lack these bottles
I had an "AHA!" moment when you mentioned goldwasser is hard to find in US!
We have these in all major stores and could sometimes bump onto em in neighborhood shops
I'd like to see an episode where Greg just plays with the peach & honey, but with the ingredients he wants this time.
Yeah. He probably should have some different peach brandies and for that matter, some different kinds of honey too. Honey can vary a lot depending on where the nectar comes from.
There are probably a few good cocktails in there. I could see something with a bit of Luxardo mixed in.
I am however not sure Smith and Cross is perfect there. I love the stuff but it have a tendency of making a hostile takeover of whatever you have it in, particularly when you use 2 ounces.
Maybe something a bit milder, like a dark agricole for instance?
yes!
Honestly was about to suggest that
Black Stripe.
The molasses you used is about the opposite of what they mean by “New Orleans molasses” it’s low iron and fairly light on flavor. More like a brown sugar syrup.
i did a riff on the peach and honey Years ago- fill shot glass 1/2 way with Barenjager (honey liquor) and top with peach schnapps. Very Tasty!
oh hell yeah barenjager; such an underrated liqueur!
Black strap molasses makes a good carbohydrate for soil microbes in organic gardening.
I use a small amount of blackstrap molasses instead of using brown sugar in any recipe. Especially if it’s a meat dish that calls for brown sugar. It doesn’t require much.
I finally bought some Angostura bitters last week. Yeah, you were right; it adds dimension to EVERYTHING
The Frank’s RedHot of booze
Yup, it's great. Every time I make a dark'n'stormy I always drink it and think "What the hell is missing...?" and it's the Angostura
I would love to see an episode perfecting that last drink.
Watching greg add mint to the chilled peach & honey and then try to dilute the mint without entirely realizing it's what he was doing was a joy
My grandpa: "You're moving slower than Mole's Asses in January"
Me: "Grampa, you mean molasses, right?"
Grampa: "I said what I said."
Are we related? 😂
You can crack your egg into your hawthorn strainer with spring side up. Whites will fall through the strainer and yolk will stay on the strainer.
Fun fact eggs don't just float when they go bad but also when they're fertilized, so the water trick is really helpful if you're using farm-fresh eggs
I believe the original Orange Julius had an egg blended into it. I fucking LOVED Orange Juliuses...Julii? Orange Julii. I fucking LOVED Orange Julii back in the day. But I ALSO loved them post-egg.
I wonder if I'd be able to taste the difference?
23:53 Idk why, but the moment Greg said "Where'd my rum go?", I kept waiting for the tasting notes to respond with a "Why is the rum gone!??" joke. I think I'm reading too much into these episodes! xD Great video lol!
1) I would fully support you workshopping that last drink more.
2) Speaking of workshopping drinks - there's two that I haven't gotten all the way on, but I think show some promise:
- drink A: a coffee-based drink (so maybe espresso martini adjacent) using a split base of peated whiskey and brandy. I used 2:1, but I like favoring smoky notes in coffee.
- drink B: a holiday drink with a base of gin, allspice dram, and cranberry juice. I really adore the combination of piney juniper berry notes with cranberry, and that really reads to me as Christmasy.
The first one is close to switchel, which is a long drink with vinegar, molasses, spices and optionally rum/brandy. It’s much more diluted than that and fancy molasses would have less of the metal taste but that’s an old-timey drink to try.
I'm surprised how many ingredients here are more common in Eastern Europe. The burned brandy sounds very similar to Polish "przepalanka" which is rectified spirit with water and caramelized sugar made in a saucepan. The Goldwasser also surprised me, as it's bought rather as a gift bottle here and drunk neat.
I'd love to see something similar to what happened with the peach and honey, where you try to elevate older style drinks into something more refined from the book.
great episode, love all the more recent ones. Not sure what it is, but the themes of the videos are definetly more enjoyable to me, keeping my attention a lot better. Kinda like the 'early days' again :)
"Brandy, Burned, and Peaches" is how to get kicked out of a bar
Hey Greg! Baker & beekeeper here, if you try the peach & honey again, find a dark honey for it. Darker honeys like buckwheat have more flavor and read less sweet to the taste.
I used to drink the black stripe all the time. Love the reaction to it. Quite accurate lol
i feel that peaches and honey could work with a white belgium beer base. Something like blue moon. One of the only times id add a beer to a cocktail - i am going to try that now...
Suprisingly peach and honey go together quite well, specifically Evan Williams honey bourbon and peach flavoured "simple" syrup on the rocks is fantastic, almost too sweet but the flavours balance perfectly and its smooth as hell going down. Take the smooth ride with evan!
Goldwasser has gold flakes swimming in it (as the name says: "gold water"). Maybe that somehow increased the appeal of The Golden Slipper 🤷♂
Goldwasser is not that hard to find here in Germany if you want a bottle Greg 😉
In Sweden, we used to have a traditional spiced liquor called Gold water but it was different. Basically you took a bunch of cowslip flowers and let them lie in a vodka bath for 9 days. Then you filter it and let it rest in a dark place for 3 months (the booze, not what is left of the flowers).
I found the recipe in a 200 year old book and it is possible I am the only one who made it in the last 100 years but it did taste surprisingly pleasant and had a lovely golden color. It is more of a schnapps then drink though.
Goldschlager also has that.
It hurts my soul how he's treating that book. Please, show mercy.
I'm a fan of St. Croix Black Strap Rum in Dessert style drinks, like a homemade eggnog, buttered rum, Hard Hot Cocoa, etc. Makes sense the nutmeg helps it.
The golden slipper looks like a hangover remedy for the working girls in a saloon. 😂
Hey, just wanted to drop a thanks for the Appletini episode from a few years back. Had a cocktail night with my partner's family and everybody LOVED the homemade sour apple pucker. Went over like gangbusters, got the party off to a great start.
Which episode? Sounds delish..
Ya know, we have cursed drinks. Have you tried blessed drinks. I don't mean drinks done "right". I mean drinks that carry you to that next level of mouth feel bliss. A balm for the soul kind of drink. Just an idea. Blessed holidays all.
In response to running the egg through your fingers to separate. I've seen it done with a Hawthorne strainer. Flip the spring up and crack the egg into the circle. The spring catches the yolk while the white flows.
I love it when you go in expecting terror and are unexpectedly delighted.
i’d love to see you tackle more of these olde drinks
I kinda want to combine that Brandy, Burned, And Peaches cocktail with Peach And Honey I'd imagine the two would work beautifully together
Ok, I have been making the Golden Slipper (which I have adopted for the Feast of St. Nicholas) now for a few years, so I couldn't believe it when you pulled this one to make! I came across it online at some point and never saw instructions to keep the yolk whole though, so I dry shake, shake again with ice, and then double strain. I had a bottle of Danzig Goldwasser from Poland and had to search like CRAZY to track it down again but I think it's totally worth it. I now have a few bottles stockpiled... it's kind of like if Goldschläger had a more elegant, coriander-forward cousin with less of a hot tamale burn. Even though it is on the sweet side for me, I love the complex herbal and spicy side of this drink, especially in the holiday season.
The Peach and Honey could use a little ice tea on top of the rum. The herbal flavor will heighten the sweet peach flavor.
A fun episode for 2024 would be a The Mad Scientist 2023 Review where you bring back and perfect all the on the fly drinks you created for the year.
I knew as soon as Greg started talking about adding ingredients that he would go for the bitters.
Greg going full mad scientist and getting excited about working a drink is what I live for, there are fewer things more interesting on the internet
love the "Townsends In Chat"! Hopefully yall collab
not related but whenever greg uses that song at 13:45 i wanna play the arcana so much again
I love the history themed episodes. Its genuinely fascinating to see what drinks were popular back in the day
I would love to see a series of this with more or all the recipes!
Going through withdrawals. I miss and appreciate his content so much. Hoping he's doing good
Yoo! New HTD Episode!
No matter what anyone else says, you were first.
@@howtodrinkIt's a pleasure to be, Greg :)
This looks like something Tasting History would be up for! I mention him because he's noted, as many people in the comments have, that sometimes ingredient names can become rather different over time, and so the recipe is corrupted and incorrect to what it actually was
I've said it before, but for anything requiring honey, check out Barrenjager. German honey liquer. Super tasty.
I'd love to see an episode of you revisiting all those "ideas for another time" you've had during episodes like these and chasing the ideas down. The last bit of you chasing down the ideas you had for the peach and honey was interesting.
do more drink building content! the stuff at the end was really cool
thank you for finally adressing this gregg!!!! every time you've talked about people not wanting to use eggs in drinks or substitutes (that i know of) you never even mention the health concerns of consuming raw egg!!!, I AM SOOOO GLAD to hear you touch on it! and showing a method to help check if there good which i was really wondering, 'whats a good way to prevent poisoning myself with bad eggs'! cause it happens a significant amount, not to me but in general.
but why do you never mention it for egg whites in your other video's?
The health concerns are minimal to the point of being near non existent.
is there a difference between white and yolk, or did you just decide now was a good time as any to address it to get it out of the way? @@howtodrink sorry if the @ is a bother.
I might have to mix that peach and honey with an unsweet tea this summer. It has to make a good day drinker with some workshopping on ratios
We need a part two of this
The New Orleans molasses called for is a fairly blond molasses and no where near as strong or bitter as the blackstrap you used.
It’s 2am, and the ending made me wonder what would happen if you carbonated an egg.
It might be time for bed.
Thanks for taking one for the team! LOL! I wonder if the Black Stripe might not have been a different experience for people back in the day who had a lot more molasses in their daily diet. That is kind of an exotic primitive flavor for us today.
I like this episode. Historical drinks are super interesting
I know you said you don’t like akvavit but it’s a very unique flavor that I think can go really well in certain drinks. Would love to see you explore it some more
Yuzukaze Bliss:
Ingredients:
1 oz Raki
1 oz vodka
1 oz fresh yuzu juice
1/2 oz simple syrup (adjust to taste)
1 egg white
Ice cubes
Yuzu peel or twist (for garnish)
would be happy if you try it
I love how howtodrink is aware of townsends and the whole nutmeg thing. Love it
Your issue with the Molasses drink is the type you were using.
Ight, medium and dark all exist. As does treacle and blackstrap.
That needs a Light molasses which is the sweetest and lightest of the Molasses and was used as a pancake syrup.
What you used was Dark molasses or possibly blackstrap which is going to be bloody awful in everything but traditional gingerbread.
95% sucralose vs 60% is a BIG shift from the intended drink.
Molasses is a very broad term, especially in older recipes; the etymology is roughly "honey-like" and it commonly kept variants of that meaning for quite a while. "Maple molasses" is another name for maple syrup, not some mix, for example.
Also just to be clear, it's sucrose, not sucralose. Sucralose is the one made by chlorinating sucrose into indigestibility. I know it's probably just a typo.
So the black stripe you’re halving the rum but using the other measurements, did that mess it up?
The way that egg trick works is that egg shells and membranes are very slightly permeable for air, so the older the egg the more air gets inside. more air = more buoyant.
10:25 i was hoping Scarborough fair would pop up in this list when he was listing the notes
Greg can't resist the urge to put Ango Bitters into a drink!
Absolutely enjoyed watching you exploring peach and honey! You gave it tiki, you gave it rums and this laboratory was truly delightful!❤
Over the holidays I made quite a few white russians with that same peppermint smirnoff. Whole family loved it as a Christmas drink. If you haven't tried it you should!
25:31 ok now I want an episode with just carbonating different cocktails
I want to try to make one of these egg yolk drinks next time I make a whiskey sour. Trying to use the whole egg all at once.
For the Peach & Honey I think instead of Ice a pre-chilled glass would serve better to avoid dilution. I personally prefer my drinks undiluted so that's how I'd do it.
Hey Greg! What do they do with what’s left of the moles?
raw egg also has to be around room temp before you start getting a taste from it i noticed, but thats with egg white, i never really popped egg yoke like that
its so much fun to see you workshop starting from such a random drink!!
WE LUV YOU GREG, YOURE AN ABSOLUTE LEGEND KEEP DOING WHAT YOU DO BEST!🥃🍻
a wild Copper & Kings appearance! They're a fun little brandy distillery in the heart of bourbon country.
A cool follow up to this would be a video trying to modernize these same drinks. Great video
I tried your version of the peach brandy drink at the end of the video and was shocked. It was good, I subbed in creme de menthe but, yeah, somehow it came together into something that tasted pretty good. I had about 4 or 5 ounces of peach brandy in my way so I had to use it in something and this was worth the gamble!! Great job, Greg, you're always entertaining and I always walk away a little smarter (or so I think) after each of your videos. Thank you, sir!!
Has there been a mint shortage or something? Because I haven't been able to find even greenhouse grown mint in several months.
We need more of this, the mad scientist frenzy of discovery at the end. It was an absolute joy to go on that journey.
I was able to get Goldwasser shipped from TheLiquorBarn (Illinois). Good in a King's Elixir cocktail!
For the peach and honey, I would've added like, .25-.5oz of maybe a white vermouth and a couple barspoons of either Benedictine or maraschino
GREG! If you have yet been I think you should be screeched in ( be inducted as an honorary Newfie), usually it would be done in Newfoundland but I’d love to see you do it on camera.