Try the HTD App at www.htdapp.com! It's a work in progress, be gentle! Patreon: bit.ly/H2DPatreon Podcast: @MidnightLocal Viski: viski.com/discount/HOWTODRINK15 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 What were they thinking? Doritos Alcohol: ruclips.net/video/oTYF4diIwtQ/видео.htmlsi=ypwHzLPBW3mEa--M How bad can Moxie be? Let's find out: ruclips.net/video/3mCHmV42FTw/видео.htmlsi=v0a0oFsjTiS2n3mj Can I make good drinks from Malört?: ruclips.net/video/Aq6jxlOO1nY/видео.htmlsi=YCncR3jL_Xe2am_p
I miss the themed cocktails, there are so many good things out rn: The Penguin, Vox Machina, Beetlejuice, Alien Romulus, etc. Love you Greg, you got me started on making cocktails and inspired me to build my own home bar and make many themed cocktails of my own. I'd love to see some return to themed drinks. Much praise to you, have a great day!
I like that the little piece of cardboard around the neck says it sponsors the Oyster Recovery Partnership. Always good to see people raising money for good charities in fun ways.
Considering Old Bay's association with crab/seafood, and considering how most crab/lobster/seafood is served with copious amounts of butter, I wonder how an Old Bay butter washed spirit would work
Butterwashed Old Bay Vodka Bloody Mary with Clamato instead of regular tomato juice. Wondered why Greg didnt use Clamato in the First place as he thought of seafood right away when tasting it
I've been using your channel as a cocktail guide for years, largely because I trust your specs WAY more than whatever the first google results say. Seeing an app as a patreon benefit makes me IMMEDIATELY want to sign up.
I've never tried a proper Canadian Caesar... Granted the idea of clam juice in a cocktail sort of turns me off the drink, but I should try it just to see if I like it.
While watching this episode, I made myself a watching cocktail, and a Caesar immediately came to mind. Used Greg's Bloody Mary specs, adding some pickle juice and more Worcester, and it was epic (no Old Bay vodka though).
I'd wager that the dry hay/grass note you're tasting is the Bay, as in Bay Leaves. If you've ever wondered what bay tastes like or why it's in every stew, brew a cup of bay leaf tea (with just a whisper of salt). It's actually pretty good. Like green tea, but more savoury.
Maryland is a state with a lot of different micro cultures which can lead to a very interesting political climate causing some animosity between the more rural areas and the more populous areas. But we all agree on one thing. Old Bay is the greatest thing in any spice cabinet. It goes with everything.
As a Floridian who didn't know about Old Bay until I went to school in DC (and my school was real close to the Maryland border!), I was a bit confused as to what people were putting on their fries. I tried it. I loved it. I put it on tuna fish sandwiches now, too. Great stuff. It's definitely a mid-Atlantic thing, though, at least from my experience.
Came here to say the exact same thing ! And maybe rim the glass with actual Old Bay spices ? Loved eating soft shelled crabs drowing in Old Bay spices in Cape May, NJ when I was a kid while on vacation in Wildwood, NJ.
I love when you can tell this is his second filming session of the day. The way he "cleans up" the celery at 13:01 on the second bloody mary is hilarious, lmao.
Drinks specific to regions would be a great arc for a series of episodes, I love this concept. Also you did the savory drinks! I've always wondered if that wouldn't be like... a buzzed gazpacho.
Have you ever done a Caesar? The Canadian version of a Bloody Mary with Clam/Tomato juice instead. Feels like it would fit right in with an Old Bay Seafood seasoning!
Mississippi Coast here. Old Bay is very common down here, but it’s not typically used for preparing blue crabs. We use liquid and granulated crab boil, such as Zatarain’s, for our crabs.
I love this regional series. You should try the Pittsburgh Special - Superpunch Amaro. It's a weird, syrupy amaro that is basically only sold in Pittsburgh because it was made by one specific Italian family that moved there. Superpunch itself is... indescribable.
Dead rise from flying dog brewing is a beer made with old bay and lemon. It's actually pretty good, and definitely great for beer steaming and boiling shellfish.
I 100% use this channel as a cocktail guide. I used your whiskey sour recipe this past weekend except I substituted Blackberry Crown Royale and holy moly was it delicious
That's an interesting idea, but as a base component is insane, it's the best way to overdose on sodium! 1oz is 28ml, assuming the 17g/100ml of salt (average of the ones from my kitchen) it's 4.75g/oz, the max amount you should consume in your day! I'd love an episode where every drink needs some umami component, but going past half ounce is wild (and even a quarter would probably be the tolerable amount in most cases). But yeah, you made me very curious!
These drinks sound good. Also Meredith or Editor Greg is amazing with the tasting notes text. I can feel the sass and light hearted sarcasm as I read it. Absolutely perfect.
As a Marylander, I wanna be clear: Yes, we love Old Bay. I've seen it used on everything from popcorn to froot-loops. But I've never seen anyone drinking this stuff. It's probably purchased more as a gag gift than any other purpose. "Here. YOU drink this."
True but if you're ever in Baltimore and at the Charmery (ice cream) totally try the caramel Old Bay it's amazing! (I bought it for a date one time so I could try it without committing to the bit and I was so jealous of her scoop)
I love the idea of a Bloody Mary so much more than I actually like a Bloody Mary. It has all my favorite things in it. I wish I actually liked them more.
I was gifted a bottle of Crab Trapper whiskey from Tamworth Distillery, it is bourbon steeped with green crab and seafood boil ingredients It is fishy on the nose but tastes pretty good, I have been desperately trying to make a cocktail with it You can find an old blog online from someone who created an Old Bay coffee syrup, and I am convinced it would go well with this whiskey, I just haven’t made it work quite yet
I am not much of a drinker but on the occasions that I do I have found myself channelling Greg, mostly unintentionally, getting the urge to put the taste into words after trying a drink. Had that with a bottle of spiced rum I gave as a gift last weekend. It was a bit too strong for my taste but it had a kind of butterscotch taste to it up front before all of the burn hits.
In the South, we use Old Bay for our "Low Country" boils. Crawfish, shrimp, corn and potatoes...boil 'em up. Dump 'em on a table lined with some kind of paper...and bring out the Old Bay.
Only if you're outside of cajun country. Cajuns have our own crab boil (which honestly isn't ever really that different, it's just spicy and balanced a bit differently)
Using this channel as a cocktail guide is the entire reason I'm subbed. So thanks for all the tasty ideas. Also pickle vodka is amazing in a bloody mary. Not sure if it has any other uses though.
As a resident of the Gulf coast around Houston, I can tell you Old Bay is an option for spicing sea food. There are many other Cajun and Creole spice mixes that are prized down here.
For the baytini, for a garnish to replace the orange peel, how about one of those long black peppercorns along with the pickled onion skewered on a toothpick? That might get you the pepperiness youre looking for, and be visually interesting.
I bought some long peppercorns and put them in a grinder… I didn’t find the flavor too different from the usual peppercorns but they certainly look distinctive!
Unexpectedly a really usable flavored vodka. Both the recommended and original cocktails seemed to really work out well. The old bay section of the cocktail book is now at least six drinks long - just imagine if the list eventually gets long enough to get some bars to stock old bay vodka and cucumber bitters to make these.
Looking at the website old bay made for this vodka, it looks like the stuff listed on the bottle doesn't even scratch the surface of the number of cocktails they made up for this/had people make up for it.
In Maryland we love Old Bay…. But we don’t use it to season crabs for cooking. There’s a fine powder seasoning that’s similar called JO’s which is much better for steaming crabs! Old bay goes on everything else or you can dip the crab meat in it. Goes great on popcorn and shrimp or Utz Crab potato chips
That’s a great idea making the app! Super helpful for making drinks on the fly. I still use a couple old cocktail recipe books that are in the bar for stuff I don’t make often but this will be better. Good job Greg 👏🏼
Perfect time for this episode. A Bloody Mary on a morning around Thanksgiving. A Bloody Mary on a morning around Christmas. You're making me so f ing excited for the holidays and I'm a Mom to 3 girls, ages 12 down to 6. This is my kind of holiday prep!
Ever since starting to watch the show I've thought a HTD database would be amazing, thanks so much for your hard work on it!! So cool to see it progress
The fact that you made your own app as a first coding project is honestly really commendable. Starting off with mobile isn’t easy! Also love Old Bay. Also a Crush is a mid-Atlantic thing too. Every beach bar in Delaware and Maryland has their own special crushes and they all heavily feature freshly squeezed citrus juice. Shoutout to grapefruit crushes at The Starboard in Dewey.
I think it's mostly a preference. From the people I know who do crawfish boils down here in the upper south (Arkansas specifically) Old Bay and Tony's are the ones I see most.
@@garrettbunting4963 all imma say is if you pull out Old Bay at a Louisiana boil, you're gonna get a lot of "bless your hearts" and be asked to just bring Coke to all future gatherings
That Triple Sec you had earlier would infuse the orange 🍊 into the Baytini. Just a splash on top. It's not as sweet as oranges, but has a great orange flavor.
I keep a tin of Old Bay Seasoning on my spice shelf at all times. When my nephew was 5 y/o I cooked steak and shrimp surf & turf. I used butter 🧈, salt 🧂, Old Bay Seasoning, & Old Bay Shrimp 🍤 & Crab 🦀, Boil liquid in a bottle.
J.O. is what all crab houses use, but they don’t really sell it at grocery stores. If you’ve never steamed your own large quantities of crabs or worked at a crab house, no real reason for you to have known what it is.
I've never seen your videos before this one, but bravo on the editing style. I came due to curiosity, and stayed for the humor on the side of the screen lol
I've been using how to drink as a cocktail guide and knowledge database since I turned 21 and went through every video learning about bartending at home!
If you cut celery into a 3 or 4 inch length then splice it in 1/4 inch cuts halfway to 3/4 down and store it in ice water for a few hours it will begin to 'palm tree.' That might make a nice garnish for the Old Bay Fashoned.
My uncle works at a bar around here, so I got him to make the drink that made you fall in love with cocktails, pulled the recepy strait from the video desc. It's not for me, but I did finish it and can absolutely see why you loved it so. It has some really cool stuff going on.
I have added powder old bay seasoning to a bloody mary for a flavor kick. DO NOT USE LIQUID CONCENTRATE. It is used for pots of boiled seafood and one drop is waaay too strong. Excellent video! Zingzang BM mix for life
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Try the HTD App at www.htdapp.com! It's a work in progress, be gentle!
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Have you thought about making a mixology book or 2?
I miss the themed cocktails, there are so many good things out rn: The Penguin, Vox Machina, Beetlejuice, Alien Romulus, etc. Love you Greg, you got me started on making cocktails and inspired me to build my own home bar and make many themed cocktails of my own. I'd love to see some return to themed drinks. Much praise to you, have a great day!
Unironically think the app is so cool, can’t wait to try it out!
@@prestonortega473 more on the way!
That grassy note you were getting is sage. Which is why I can't enjoy old bay lol.
The label design makes it look like I should be pouring the bottle into a resevoir somewhere on my car
It is rather AutoNation, isn't it
I read the lable as old spice at first and got very concerned 😂
...Chaps, I think I have an idea for an indycar sponsorship deal
I think it would work great as a de icer for your windshield
Hahaha.
I like that the little piece of cardboard around the neck says it sponsors the Oyster Recovery Partnership. Always good to see people raising money for good charities in fun ways.
This might make a great ice-cold shot to have with oysters
Oyster Recovery? Is that for recovering oyster addicts?
Considering Old Bay's association with crab/seafood, and considering how most crab/lobster/seafood is served with copious amounts of butter, I wonder how an Old Bay butter washed spirit would work
Butterwashed Old Bay Vodka Bloody Mary with Clamato instead of regular tomato juice. Wondered why Greg didnt use Clamato in the First place as he thought of seafood right away when tasting it
@@marshmallowman6663I have zero alcohol at home, and now I want to try this.
What does butter washed mean in the context of prepping a cocktail?
@@gregvs.theworld451 look up "fat-washing." Drinks can be fat washed with a variety of fats, including butter.
My cursed idea is use it to make shrimp cocktail, but like an actual cocktail not horseradishy ketchup
I've been using your channel as a cocktail guide for years, largely because I trust your specs WAY more than whatever the first google results say. Seeing an app as a patreon benefit makes me IMMEDIATELY want to sign up.
Me too. If only to dodge all the ads and filler on most websites.
Old Bay makes a hot sauce, and it's sold on Amazon. I recommend swapping the tabasco out for it. It's mighty fine.
why not just put old bay in the Tabasco 🤯
Old bay hot sauce is really good and I came here to suggest it too
@@BurningPhoenix013what sort of sauce is it? Tobascoey? Buffaloey? Srirachaey?
you speak the devil's tongue. swap out tobasco for something else? you aren't from texas/louisiana coast are you. thats' blasphemy
@@Turk10mm I'll swap it out for a mixture of cayenne in vinegar and not tell a difference. Louisiana hot sauce isn't much.
Agree with other comments - this would be amazing in the Classic Canadian Caesar Cocktail! Pair that with Clamato and you've got a winner.
Literally the most savory of drinks!
I came here to say that! Darn you Glen!
I've never tried a proper Canadian Caesar... Granted the idea of clam juice in a cocktail sort of turns me off the drink, but I should try it just to see if I like it.
@Wakkajakka it is, in fact, quite delicious
While watching this episode, I made myself a watching cocktail, and a Caesar immediately came to mind. Used Greg's Bloody Mary specs, adding some pickle juice and more Worcester, and it was epic (no Old Bay vodka though).
I'd wager that the dry hay/grass note you're tasting is the Bay, as in Bay Leaves. If you've ever wondered what bay tastes like or why it's in every stew, brew a cup of bay leaf tea (with just a whisper of salt). It's actually pretty good. Like green tea, but more savoury.
Love your show I have recommended it to my local liquor store. They now recommend your show when people ask them how to make drinks.
Hell yeah, Maryland represent! We put Old Bay on everything, and I do mean EVERYTHING.
Finally, an easy way to make my crab flavored bloody Mary.
Georgia resident here: We borrow it for BBQ.
Grew up in Texas, we use it in crawfish boils. Thanks for the technique!
Grew up in PA, currently live in VA. Old Bay is the best spice blend ever invented. Fite me
Maryland is a state with a lot of different micro cultures which can lead to a very interesting political climate causing some animosity between the more rural areas and the more populous areas. But we all agree on one thing. Old Bay is the greatest thing in any spice cabinet. It goes with everything.
I make your eggnog recipe every year, and it’s always a hit. Love your show and love the community you’ve built 🫶🏼
As a Floridian who didn't know about Old Bay until I went to school in DC (and my school was real close to the Maryland border!), I was a bit confused as to what people were putting on their fries. I tried it. I loved it. I put it on tuna fish sandwiches now, too. Great stuff. It's definitely a mid-Atlantic thing, though, at least from my experience.
culinary school in WA state, we used it in our clam chowder.
GW?
@@matthewjohnson9746 AU
@@somedudesstuff801 That sounds pretty tasty ngl
its at/ in the batter at every southern fish fry ive ever been to in KY and AL...
Being Canadian this would be interesting in a Caesar. Should pair well with the Clamato juice.(tomato and clam juice)
Came here to say the exact same thing ! And maybe rim the glass with actual Old Bay spices ?
Loved eating soft shelled crabs drowing in Old Bay spices in Cape May, NJ when I was a kid while on vacation in Wildwood, NJ.
I was gonna say, it's a seafood seasoning, why isn't he making a Caesar..
32:37 The Angostura Urge would be a good band name.
There was a band called Urge Overkill that were not nearly as hardcore as their name would imply
Also a good alternative name for How To Drink, given Greg's passion
The app is such a good idea. I usually screenshot the ingredients you put in the description but the app sounds sooooo convenient and useful
I love when you can tell this is his second filming session of the day. The way he "cleans up" the celery at 13:01 on the second bloody mary is hilarious, lmao.
This would be perfect for the Canadian classic, a Caesar.
Is a Caesar garnished with a dagger?
@@Senthiuz You're an adult, you can garnish your drink with whatever you want.
@@Savayan Unlike Caesar who had no choice in the matter.
@@felonyx5123 It was thrusted upon him
Drinks specific to regions would be a great arc for a series of episodes, I love this concept. Also you did the savory drinks! I've always wondered if that wouldn't be like... a buzzed gazpacho.
Have you ever done a Caesar? The Canadian version of a Bloody Mary with Clam/Tomato juice instead. Feels like it would fit right in with an Old Bay Seafood seasoning!
The Old Bay Fashioned dissertation was one heck of a one man show, loved it!
Mississippi Coast here. Old Bay is very common down here, but it’s not typically used for preparing blue crabs. We use liquid and granulated crab boil, such as Zatarain’s, for our crabs.
Yep
Yep, Zatarains with maybe some Tony Chachere's or Slap Ya Mama thrown in here.
I love this regional series. You should try the Pittsburgh Special - Superpunch Amaro. It's a weird, syrupy amaro that is basically only sold in Pittsburgh because it was made by one specific Italian family that moved there. Superpunch itself is... indescribable.
Dead rise from flying dog brewing is a beer made with old bay and lemon. It's actually pretty good, and definitely great for beer steaming and boiling shellfish.
Never been so early to a video! Love the weird liquors and your art Greg. Happy to be here.
I 100% use this channel as a cocktail guide. I used your whiskey sour recipe this past weekend except I substituted Blackberry Crown Royale and holy moly was it delicious
this is a man whos just discovered his passion for software development and im loving hearing about it
0:15 This is gonna make some hearty tomato cocktails
Caesars!
Bloody Mary
38:47 I'd love to see an episode with Umami sauces like Worcestershire or Soy sauce as a component that you riff off of.
That's an interesting idea, but as a base component is insane, it's the best way to overdose on sodium! 1oz is 28ml, assuming the 17g/100ml of salt (average of the ones from my kitchen) it's 4.75g/oz, the max amount you should consume in your day! I'd love an episode where every drink needs some umami component, but going past half ounce is wild (and even a quarter would probably be the tolerable amount in most cases).
But yeah, you made me very curious!
@@mattia_carciola Right. I didn't mean to write base, but just as a flavor to build around.
Miso has some places to go. Problem is it’s cloudy.
@@mzaite Miso washing some smoky whiskey?
treat them like bitters!
Really was hoping the bitters on the last drink would be described at some point as "cucumbersome"
Greg, you always make me smile with how much you pontificate on the drinks, never stop
I absolutely 100% use How to Drink as a cocktail guide. An app is a great idea!
Your channel is the reason I started to make cocktails. Thank you for all the hard work you do 🙏
JO#2 is what MDers use on Crabs, Old Bay goes on everything else. Also, summertime shots of OB Vodka, lemon juice, and hot sauce are *chefs kiss*
These drinks sound good. Also Meredith or Editor Greg is amazing with the tasting notes text. I can feel the sass and light hearted sarcasm as I read it. Absolutely perfect.
As a Marylander, I wanna be clear: Yes, we love Old Bay. I've seen it used on everything from popcorn to froot-loops. But I've never seen anyone drinking this stuff. It's probably purchased more as a gag gift than any other purpose. "Here. YOU drink this."
True but if you're ever in Baltimore and at the Charmery (ice cream) totally try the caramel Old Bay it's amazing! (I bought it for a date one time so I could try it without committing to the bit and I was so jealous of her scoop)
As some one who frequently uses this show as a cocktail guide, I'm super excited for this app!
I love the idea of a Bloody Mary so much more than I actually like a Bloody Mary. It has all my favorite things in it. I wish I actually liked them more.
I absolutely use the show as a cocktail guide! I try and let the videos run aswell as look up the recipe
I wonder how this would be in a caeser, If you have never heard of it, it is basically a Canadian Bloody Mary with Clamato juice in it.
The clam would actually improve it.
I was gifted a bottle of Crab Trapper whiskey from Tamworth Distillery, it is bourbon steeped with green crab and seafood boil ingredients
It is fishy on the nose but tastes pretty good, I have been desperately trying to make a cocktail with it
You can find an old blog online from someone who created an Old Bay coffee syrup, and I am convinced it would go well with this whiskey, I just haven’t made it work quite yet
I am not much of a drinker but on the occasions that I do I have found myself channelling Greg, mostly unintentionally, getting the urge to put the taste into words after trying a drink. Had that with a bottle of spiced rum I gave as a gift last weekend. It was a bit too strong for my taste but it had a kind of butterscotch taste to it up front before all of the burn hits.
This is the BEST thing I have ever seen!! I’m so excited for this! Jamie’s pots and pans armor killed me
In the South, we use Old Bay for our "Low Country" boils. Crawfish, shrimp, corn and potatoes...boil 'em up. Dump 'em on a table lined with some kind of paper...and bring out the Old Bay.
Only if you're outside of cajun country. Cajuns have our own crab boil (which honestly isn't ever really that different, it's just spicy and balanced a bit differently)
Using this channel as a cocktail guide is the entire reason I'm subbed. So thanks for all the tasty ideas. Also pickle vodka is amazing in a bloody mary. Not sure if it has any other uses though.
As a resident of the Gulf coast around Houston, I can tell you Old Bay is an option for spicing sea food. There are many other Cajun and Creole spice mixes that are prized down here.
I use your eggnog recipe all the time around christmas. I love it
For the baytini, for a garnish to replace the orange peel, how about one of those long black peppercorns along with the pickled onion skewered on a toothpick?
That might get you the pepperiness youre looking for, and be visually interesting.
I bought some long peppercorns and put them in a grinder… I didn’t find the flavor too different from the usual peppercorns but they certainly look distinctive!
11:15 Man, rolling drinks was one of my favorite things to do when I was learning to be a bartender. Something very satisfying about it.
I was surprised to see that bottle in my grocery store. Glad to know it's not horrible.
that is the best patreon sell i have ever seen i will be partaking at some point keep it up!!!!
Unexpectedly a really usable flavored vodka. Both the recommended and original cocktails seemed to really work out well. The old bay section of the cocktail book is now at least six drinks long - just imagine if the list eventually gets long enough to get some bars to stock old bay vodka and cucumber bitters to make these.
Looking at the website old bay made for this vodka, it looks like the stuff listed on the bottle doesn't even scratch the surface of the number of cocktails they made up for this/had people make up for it.
12:07 Use cayenne pepper powder instead of Tabasco sauce. All heat, no intrusive/domineering flavor.
Idk about that. I make Mexican Hot Chocolates a lot, and I can safely say that Cayenne has a distinct and noticeable earthy note.
SHOUTOUT TO THE GREEN ROOM GOBLINS!!!!!!
I definitely use your channel as a cocktail guide all the time and the app is instantly making me a patron 🙌
In Maryland we love Old Bay…. But we don’t use it to season crabs for cooking. There’s a fine powder seasoning that’s similar called JO’s which is much better for steaming crabs! Old bay goes on everything else or you can dip the crab meat in it. Goes great on popcorn and shrimp or Utz Crab potato chips
you ever try the freeze dried skittles dusted with old bay?
Some of us absolutely do use it for crabs 😂
@@extendoduck yeah but for steaming or boiling JO’s is better
You're absolutely my primary cocktail guide. I'm not anything official, but I make drinks for my neighborhood, especially during block parties.
Calling it 5 seconds in: Bloody Mary is one of the cocktails.
right on the bottle
9/10 people who are asked for a savory cocktail will say Bloody Mary. What can I say, I am part of the flock.
A Caesar would probably be even better considering the clam notes in Clamato.
That’s a deeper cut than I know
The other 1/10 will say bloody maria.
That’s a great idea making the app! Super helpful for making drinks on the fly. I still use a couple old cocktail recipe books that are in the bar for stuff I don’t make often but this will be better. Good job Greg 👏🏼
maybe it's just the halloween season, but I see a pickled onion in a pink-ish glass and see a bloody eyeball. I approve.
Perfect time for this episode. A Bloody Mary on a morning around Thanksgiving. A Bloody Mary on a morning around Christmas.
You're making me so f ing excited for the holidays and I'm a Mom to 3 girls, ages 12 down to 6.
This is my kind of holiday prep!
That Transatlantic accent moment there near the end was really something.
I don't want to do a monthly subscription, but I will definitely drop a tip to say thank you for the great content!
You should try the New Amsterdam Heat Check Vodka. It’s a hot pepper vodka made with the Hot Ones RUclips channel.
Ever since starting to watch the show I've thought a HTD database would be amazing, thanks so much for your hard work on it!! So cool to see it progress
Never heard of Old Bay until I found the song about it by Brian David Gilbert many years ago!
The fact that you made your own app as a first coding project is honestly really commendable. Starting off with mobile isn’t easy! Also love Old Bay.
Also a Crush is a mid-Atlantic thing too. Every beach bar in Delaware and Maryland has their own special crushes and they all heavily feature freshly squeezed citrus juice. Shoutout to grapefruit crushes at The Starboard in Dewey.
We do not use Old Bay in the Gulf Coast, we use Tony's and Zatarain's if we use name brands at all
Eh, my fam has used old bay, but we usually go for Cavender's or Everglades seasonings
I think it's mostly a preference. From the people I know who do crawfish boils down here in the upper south (Arkansas specifically) Old Bay and Tony's are the ones I see most.
@@garrettbunting4963 all imma say is if you pull out Old Bay at a Louisiana boil, you're gonna get a lot of "bless your hearts" and be asked to just bring Coke to all future gatherings
Old Bay is the less spicy versions of those IMO. I have all three in my spice cupboard and use each for different things.
We got the gulf coast spokesman over here
Ive been wanting this app for years!!! Thank you very much for making it happen 😁🎉
A Stringer Bell sounds like the perfect thing to sip on a 40 degree day.
That Triple Sec you had earlier would infuse the orange 🍊 into the Baytini. Just a splash on top. It's not as sweet as oranges, but has a great orange flavor.
A.K.A. The Stringer Bell
For your pepper flavor in the Stringer Bell just muddle in some Nasturtium peddles.
Especially the green part of the flower
Since 2020, I’ve been using How To Drink recipes as a cocktail guide. Def gotta become a Patron
2:15 oh dear me
I like the effort u put into describing the flavor profile
The drink of my people!
I do love that Viski Coupe used for the Crabbers Lament. Could be 50's, could be 30's or even 70's but it's really cool.
Maryland rep, baby!
Great episode. Love watching Greg cook and workshop drinks. What about an Old Bay Vodka dirty martini?
My favorite Bloody Mary ever with that bad boy.
I use How to Drink as a cocktail guide all the time. Everything I haven't learned myself about mixing, you've taught me, to be completely honest.
Ah, the maryland special
Absolutely jazzed for the app! This news made my day!
2 minutes into this and my first question is: will it tiki?
I keep a tin of Old Bay Seasoning on my spice shelf at all times. When my nephew was 5 y/o I cooked steak and shrimp surf & turf. I used butter 🧈, salt 🧂, Old Bay Seasoning, & Old Bay Shrimp 🍤 & Crab 🦀, Boil liquid in a bottle.
My nephews is a High School Graduate now, and he still remembers it and he still loves the 2 together or alone just like, Uncle J.
Actually, in MD we don’t use old bay to make crabs, it’s typically J.O. Seasoning. Old bay is more like a topping for other stuff!
J.O is where it’s at.
Some of us use old bay, usually it's the garlic and herb though
Maryland born and raised here and I've never even heard of J.O.?
@@thomicrisler9855 Yeah same I've lived in the Northern Virginia area my whole life and have no idea what they're talking about
J.O. is what all crab houses use, but they don’t really sell it at grocery stores. If you’ve never steamed your own large quantities of crabs or worked at a crab house, no real reason for you to have known what it is.
I've never seen your videos before this one, but bravo on the editing style. I came due to curiosity, and stayed for the humor on the side of the screen lol
Old Bay is way over rated
Heresy
Still the best thing to come out of Baltimore
I was literally just yesterday wondering about Old Bay in mixed drinks, perfect timing!
I use your videos for all my drink recipes. they just that good
I've been using how to drink as a cocktail guide and knowledge database since I turned 21 and went through every video learning about bartending at home!
If you cut celery into a 3 or 4 inch length then splice it in 1/4 inch cuts halfway to 3/4 down and store it in ice water for a few hours it will begin to 'palm tree.' That might make a nice garnish for the Old Bay Fashoned.
My uncle works at a bar around here, so I got him to make the drink that made you fall in love with cocktails, pulled the recepy strait from the video desc. It's not for me, but I did finish it and can absolutely see why you loved it so. It has some really cool stuff going on.
I have added powder old bay seasoning to a bloody mary for a flavor kick. DO NOT USE LIQUID CONCENTRATE. It is used for pots of boiled seafood and one drop is waaay too strong. Excellent video! Zingzang BM mix for life
I love watching Greg come up with drinks on the fly. It's so interesting to see how he works.
Old Bay is also Popular in Atlantic Canada.
“I spilled some… try not to”
Frantic Spongebob “WRITE THAT DOWN WRITE THAT DOWN” 😂
I gotta be honest here, Greg, Anders Erickson, and Leandro DiMonriva are THE go to sources for all my cocktail recipe needs.
Old bay is used in Louisiana and Texas for crawfish / crab boils.
I use it in my recipe for remoulade sauce when cooking fresh fish.
Oh my goodness! That app sounds amazing! Can't wait to see how much it costs when you are finally ready to release it!
I’m a bartender (well technically I’m a chef but as needed also a bartender) and I used your whiskey sour vid tonight to positive affect!