I want to do more episodes like this, drop your favorite "upgrade" drinks in the comments! Use code HOWTODRINK50 to get 50% off your first Factor box at bit.ly/3XGsFM1! Viski - viski.com/howtodrink Curiada - bit.ly/orderthese Midnight Local: @MidnightLocal 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 Ruin a drink with one word: ruclips.net/video/3dUZq_ERv1o/видео.htmlsi=HEpILepXd9gQqDFk How to drink like a grown up: ruclips.net/video/5Fze44Q28rg/видео.htmlsi=GCdD84239ZeZT_3B Cheap vs. Expensive cocktails: ruclips.net/video/xh6GM9HzB3M/видео.htmlsi=ugze0-wbBi7vcBP8 You NEED to know these drinks!: ruclips.net/video/uDVuUZrqIMc/видео.htmlsi=IZ3EcAtO84xgPeLN
To really complete the episode I'd like to quote Greg from 4 years ago: "If you like Pina Colada... Drink a Painkiller instead" But yeah, this episode was already very rum focused hahaha
As fun as the cursed cocktails/Greg torture drinks are, I always love seeing drinks you actually like on the show! The passion for the art is so much clearer whenever you’re not holding back tears from drinking those awful drinks.
Agree 100%! I do love the odd episodes like the cursed cocktails but these types of videos where Greg you show your passion is what got me hooked 4 years ago! Keep it up!
While I do agree - there was a timer there I thought Greg had given up the straight episodes for the quirky ones - I actually think the "bad drink" episodes are great, because he tries to pull the flavors apart and figure out how to make a good (or at least decent) drink it of this. That's actually really useful for beginning cocktail artists. Greg also really picks flavors apart really well (and quite entertainingly) and gives you possibly one of the best instructional video series' on, funny enough "how to drink". I would recommend Greg first to anyone looking to get into elevated cocktails, because he EXPLAINS things so well, and he's more entertaining than most. Eventually, I would turn them on to Anders as well, but I really think they're are a bunch of episodes of HTD, especially the bad cocktail ones, that have a lot of really good things in them.
Hey, just wanted to acknowledge that the opening statements spliced with the HTD musical open worked really well and kept the pace up. Speedrunning informative alcohol content.
More of these episodes please. It gives me more ideas for what to try at a bar rather than just picking through a menu for something with a base spirit that I like in it.
I love grains of sugar in my drink. The whole point of using a straw with Caipirinhas is sucking up the little sugar grains and lime pulp to have something to chew on with every sip.
@@mattia_carciola You could try making a caipirinha with rum. I'm not so sure of the difference between cachaca and rum but aren't they both spirits made from the distillation of sugar cane or some similar product of it?
@@SuspectNmbr1 Brazilians have many variants on the caipirinha with other spirits, so it's for certain not off the table. You can make a caipiroska with vodka, a saquerinha with sake, caipiríssima with rum. I've seen bars serving tequila caipirinhas and whisky caipirinhas. There's really no wrong way to make it, the idea is a fruit, sugar and alcohol and then add ice.
As soon as I discovered a Mezcal Paloma, it has been my go-to drink any time of the year. I think half of the beauty is in the simplicity of the original recipe, but I'd be dumb not to try this re-imagination with Mezcal instead. Thanks Greg!
I usually do a 50/50 split between fresh juices and grapefruit soda, but a while back I tried a 100% juice (using red+white grapefruit, and lime) topped with soda water. It was good, in fact it did a better job of showcasing the tequila I was using, but I still kinda preferred my usual. Definitely going to have to make some grapefruit oleo and give this method a shot
Might like my paloma recipe 3 oz grapefruit juice 2 oz tequila or mezcal 1 oz of lime juice 0-.5 of simple to taste. Stir. Pour in a glass with ice cubes. Tol with mineral water.
Idea: since we are getting into the colder months, this would be a good time for creamy cocktails. I know fall is when I want a thick, creamy drink that will sit heavy. Contrasts against the lighter, more refreshing cocktails of spring/summer. In the fall/winter, I want either a meal in a glass, or something warming.
@@digitaldeathsquid3448 I feel hot drinks gets covered a lot. But creamy focused doesn’t get a lot of love. Agreed that hot drinks are seasonally appropriate though.
A Caipirinha was actually the very first cocktail I ever made myself! (I'm not counting pouring vodka into a half empty juice bottle as a cocktail) I was taught how to make an alcohol free Caipirinha at school when I was maybe 13 years old, so as soon as I was of age I made the alcoholic version. 10/10 definitely one of my favorites!
Wonderful episode Greg, this is exactly the type of episode that first turned me on to your channel. I love how you make it look so simple, how passionate you are about the drinks, and your reactions to the tasting. The meme episodes are great but you turned me on to mixology just by making delicious looking drinks that I felt like I could make at home. Cheers to more like this, keep up the good work!
I drink maybe twice a year. I watch your videos constantly because you are just pure entertainment. The way you describe drunks is so filled with nuance and fun. Just a great show. So stoked youtube sent me this way!
Hey Greg. Had an Elderflower Sherbet on a beautiful sunny May day in Scotland. The drink seemed to embody everything great about that nice spring day. Combine and shake the following with some crushed ice in a shaker (sorry, I've only got the metric measurements): 50ml gin; 25ml Elderflower liqueur; 100ml cloudy apple juice; 25ml lemonade. Pour over crushed ice in a hurricane glass. Add lemon slice and mint garnish. I'm not sure what this would be an upgrade for but it sure was tasty!
Absolute stellar episode Shout out to your further understanding of the culture surrounding the caipirinha, you'd fit in nicely at a sunday feijoada with your local roda de samba Edit: My go to dark and stormy gets much improved with a few dashes of ango
My go to for a quick Paloma is tequila and a grapefruit Spindrift. It’s not overly sweet at all, and it keeps that grapefruit flavor really well. Obviously not super sophisticated, but it’s a great go to in the summer for a drink on the porch!
Dark & Stormy has been a favorite of mine since I stumbled on it a year or two ago. I had some groceries delivered and it came with some random small can of ginger beer as a promo, and I thought "what the hell am I going to do with ginger beer?" I had never had it before, so I didn't realize it's wonderful to drink all by itself. I googled "cocktail with ginger beer" and found the recipe. Went out and grabbed some lime juice, and was pleasantly surprised. I've been using Plantation 5 Year.
Absolutely loved this. Looking forward to future adaptations. Followed along with over half and now my legs don't function. Work tomorrow is going to be a right laugh.
Highly recommend trying a paloma with mezcal over tequila and tajin or other spicy salt mix on the rim. The smoke and grapefruit go really well together
A joy of an episode. I love the shift back towards older video openers where you have some voice-over mingled with the opening clips, feels very...familiar in a good way. Good luck and godspeed, everyone.
Hey, I know this comment won’t reach too far but hopefully you see it. I just wanted to hopefully reach someone at the HTD team to say thank you. Watching this channel taught me more than I ever deserved to know about mixology, and since becoming a fan I’ve started getting creative and making drinks. I never found something that I really felt good at anything before, but now I have several of my own personal drinks I’ve made that I’m incredibly proud of, and I couldn’t have done it without Greg and the HTD team. Great episode, as always, and thank you so much for sharing your passion with everyone! Here’s to many more in our futures! 🥂
Nice ideas on the new intro Greg! I think I do miss kinda the “show intro” format where the HTD logo has its stand still but, I LOVE that your team are continuing to look into new creative choices to make this show even better. When you are innovative and also giving history you are at your best.
On the note on layering on the dark and stormy, i always heard that was how it got its name. The Dark Rum atop the cloudy ginger beer looking like stormclouds. Then you serve with a straw and its stirred to preference before drinking.
Wow, the editing is next-level in this one! Great stuff and love the suggestions. Palomas are a winter staple for me, as the citrus is just the best this time of year.
I'm very seriously considering making a blood orange oleo sacrum.. I despise grapefruit. A straight-up pomelo version of this might be really good though
This is such a fantastic idea! Get people used to making simple cocktails to take the next step without risking not liking what they try making! Also, nice step up in the editing department as well, love the little bits you put in
Thank you!!! During the COVID lockdown, our COVID bubble group would get together weekly and have a cocktail of the evening. Whisky sour, pain killer, paper plane, the list goes on. I very quicky moved away from the sweeter cocktails, because all the sugar just got too cloying. I very much appreciate a video dedicated to some less sweet alternatives (many of which I’ve made in the past). Thanks!
Can Ranger Greg come back and make a cocktail based off the Olympic National Park of Washington State? Maybe some sort of a sour with an absinthe spritz and a cedar sprig for a garnish? Would love to see more Ranger Greg segments!
it was so validating for you to say that the dark and stormy should be mixed so that it's actually good. The first cocktail I ever had was a dark and stormy (it was a shortlist at an event and i guessed randomly). I remember hating how dry and one note it was at first, but after a few minutes, after some melting and mixing occured, it became REALLY good. I also wonder about your's (or others takes). I've seen an alternative to the moscow mule as a "mexican mule" which, if I remember correctly, used tequila and a softer but spiced ginger beer. I really liked it because the tequila stood up and added those nice sweet notes. However, I've only seen it at a restaurant in the middle of nowhere, and I wonder if it was just a cost saving drink xD
My go to "mule" is a gin mule. I usually go for a gin with a citrus sorta vibe and there's a local distillery that makes one using native australian botanicals that I find to be quite nice but I've also had it with Bombay citron and it was quite nice there
I love a Mexican Mule. Tequila is way more interesting than vodka and the combination is supremely refreshing. It's true that you don't see it on many menus but I have been making them at home a lot
I think the difference in watching you now is that I’ve come to realize - everything you say is too sweet is about where I consider it to be just sweet enough. I’m glad that I’ve figured that out over time, because basically I just add an ounce of simple to whatever you build.
For the Fall/Winter season maybe you could take a look at the "Hot apple pie". It's made using apple juice(not from concentrate, no added anything just 100% juice) liquor 43, amaretto, lemon juice, cinnamon and for those who like it whipped cream. It is made hot and It's rather sweet but it's also rather meant to be a dessert drink, you just have one of and sipp for a while.
"I'm going to say something controversial here. Every written down version has 1-2 dashes of Angostura bitters." Me: Wait, is he actually going to say that this doesn't need Angostura, or that another type of bitters is better? "Everyone I've seen make it from Trinidad uses 10-20 dashes." Me: ... Yeah, that tracks.
I’m happy I already knew about the dark and stormy. I actually had never heard of a Moscow mule until this video, but the dark and stormy was my first ever cocktail.
Howdy Greg, we need some kinda "Halloween Horror drinks" .. just tryin to think a bit outside the box. Some kinda like, "Customer is always wrong" but themed.. if that's even possible. Also, hope things are well, I'm living up to my moniker here on YT. Best Wishes.. Calamity Bo- (explodes)
Was not expecting an RCR reference from this channel lol. If Mr. Regular and Greg did an episode together, the world would either transcend existence or violently implode. And I'm here for either outcome
The craft bars I work at have basically abandoned julep strainers. They are an inferior strainer for most things and there is not a good reason to keep them around when you already have multiple hawthorns around
I make a caipiroska subbing the limes for my variation of preserved lemons, which is just a quart's worth of quartered lemons salt pickled with a cinnamon stick for a couple of months. The lemons have a wonderful perfumed smell when they're ready. Highly recommend. I call it a caipiravado
When I first learned to drink I drank dark and stormy (without any lime) that was Reed's Extra and Cruzan's Navy black strap. Recently I have found Cruzan is making a black strap again, and I am so pleased to have it again.
One time I was at a Brazilian steakhouse for my birthday with some friends, they had the caipirinha in their cocktail menu. First sip was like I was ascending, it was simply the most refreshing and crisp drink that still had bite. I was an instant convert, I loved it
As I got older/out of college, I moved from drinking rum and cokes and mules to Cuba libres and Dark and Stormies, when I could, for a lot of the reasons mentioned, and it's nice getting confirmation that was the right decision. Lime makes so many drinks that much better.
I recently had my birthday dinner at Fogo De Chao, and I had one of their Caipirinha. It was amazing, and it tickled me so wonderfully with the complexity of the flavors. I'm very much a fan.
I add a few dashes of bitters to my dark and stormy. It’s my go to cocktail, but also a lot of old fashions. I need some absinthe now to try the improved.
I love the Campari in the Poloma! For me the grapefruit was overwhelmed by the lime, so I found the following more to my liking: reduce the lime juice by half and double the grapefruit juice, open pour and keep the soda topper.
brazilian here, while both are cane products, the main difference is that cachaça is made from fermented and distilled cane juice and rum is made from molasses, which is a cane sugar byproduct. also, the white pith thing for caipirinhas is kind of a myth lol, what actually brings a little more bitterness is shaking the cocktail, which releases the oils in the peel. as an alternative you can build it in the glass, which in turn releases less of the oils into the drink (this is actually how the IBA lists the recipe). I personally like to shake mine also though, not only for the essential oils but also to incorporate the ingredients better anyways, loved the video! another alternative drink i love is a mezcal mule, so so good
Definitely gotta try these drinks. Love a dark and stormy! My family thinks I'm a bit weird for getting them at the beach, but it's rum, ginger beer, lime, and sugar - an excellent combo IMO
OMG! Can't believe you just basically made every drink I found while cruising over the years. All my go to so didn't get anything new but absolutely love this video. The only thing I will call out that yes that Dark and Stormy should have started as a layered drink. Ginger beer first and topped with the Gosling rum on top (fyi there is a Gosling branded ginger beer as well....). The name comes from the fact that when you layer it so it looks like a dark and stormy cloud. You can then (and you should) swirl with straw and enjoy. There are a few places in Bermuda that will add the lime on top but I do like it with the fresh lime juice as well. Overall love this menu! 5 Stars would drink again.
Not sure if it’s an upgrade but it is to me because I enjoy sweet flavors and I’m not a big fan of whisky but this old fashion is my favorite. Muttle a sugar cube with maybe a bar spoon of water with about 3-4 dashes of orange bitters. Then add an oz or your preference of Jim bean vanilla whiskey.
What a great episode! I've been watching this show for about 7 years, since long before I could (legally) drink, and I am still impressed by the cool and creative stuff Greg and the team come up with. Will be trying these for sure.
Another great improved cocktail is the improved Genever. Also, I've found that if you have a whisky-based drink (such as a Manhattan) which is a bit out-of-balance, a dash of maraschino helps integrate it.
Your intro made me think IMMEDIATELY of a Toronto. It's an Old Fashioned with an added 0.25 oz of Fernet Branca and my GOD is it delicious. It elevates what is already a stone cold classic into something so much more complex and refined, without taking away any of the things you love about an OF. Between the two I always, always go for a Toronto if I can. Great idea for a video and great content, as always!
Love this episode- I’m also a big fan of rum so actually knew a number of this upgrades from before I found your channel. I learned about the Queen’s Park Swizzle from an earlier episode of yours. My first Dark & Stormy was at some evening beach party in Burmuda and was Goslings based served in a solo cup, sans lime- but now I want to know the difference the lime makes!
Aguardiente in Colombia is actually flavored with anise! Just went on a deep dive about this stuff and it seems like aguardiente ("Fire water") is used as a generic term for hard liquor in Spanish/Castellano, aguardente in Portuguese. Thanks wikipedia!
El Dorado has a clear 3 year rum which I think is fantastic in a Cuba Libre. I really enjoy a Cuba Libre and it is so easy to make so I have tried a lot of rum in one. Gosling's Black Seal is also good, or the ovenproof ver, but it is a very different more caramel and cola forward drink.
One summer, I purchased a bottle of Cachaça and a bag of limes and I can confirm: a caipirinha is a beautiful drink. While I do love a good Dark n Stormy, my favorite mule variation is still the London mule (so, dry gin instead of vodka).
Was hoping to hear about a "better" Long Island, but I also love Moscow Mules and am looking forward to trying a Dark and Stormy next time in the mood for one.
My favorite Dark and Stormy, or as I was it called once, a Dank and Stormy, is Reed's Extra Ginger, Zero Sugar with Smith and Cross on ice. With lime juice of course.
I love how this version of Cuba Libre is the version my dad used to make, but since Rum made my Dad's belly upset he used Brandy. I tasted both, both are great.
Of all these drinks, "original" or "improved", the only one I'm confident I could successfully order anywhere I'm able to go is the dark and stormy. Those are common. Otherwise, even for basic stuff like a martini, you'll get"sorry, only espresso martinis" (or any number of drinks called a martini because they're served in a martini glass). Try ordering a margarita anywhere in melbourne and they'll assume you mean frozen because that's all anyone sells.
whenever I am told to do something else with a rum cocktail, I usually go straight to OFTD and I did not once miss with this formula, for some reason OFTD made every rum cocktail I've tried even better be it to substitute or to add onto.
2:10 If you want to level up your fresh lemonade game, oliosacrum is the answer. Take the lemons you’ll be later squeezing for the juice and first carefully peel the zest off in wide strips leaving the white pith on the fruit and add those in a bowl with the sugar you’ll be using for the lemonade. Important to note, it’s best to use organic citrus when making oliosacrum as citrus has some pretty nasty pesticides on it since peels are typically discarded in favor of the juice and flesh. Once the sugar has pulled out all of the lemon oil and become oliosacrum, juice your lemons and combine the oliosacrum, juice and water, and you’ll have the best fresh lemonade of your life.
Greg's Mule rant at the end made me want a video like "what drink isn't better with rum?" Where he just replaces the normal alcohol in some cocktails with rum and see if it ruins any.
Caipirinha is a cocktail I tried for the first time in Alaska (was one of the afformentioned fruit variants, in this case pomegranate). I love them so much bc of all the funky flavors that come with them. I do have an aged one that is good but nothing beats the silver.
This episode is 10/10 too marks 100% right up my ally and I wrote every cocktails recipe down to make at home. This was written for me and all the RUM was fantastic. I've been on the caipirinha game for ages, there amazing.
Huge fan of this episode concept! I've been adding lime juice and orange bitters to my rum & cokes for a minute now. Not sure why I never tried ango. Hope to see more of this! I forgot all about dark and stormies, truly a great drink. I think I've only had em with Kraken, which admittedly is as much of a marketing gimmick as the mule's copper mug. I know you aren't keen on Kraken, i'll definitely be reaching for Goslings next time. Oh, also: I loved the new little editing flourishes, especially the sound effects with the ice shaver 😂 Glad to hear you're a fan of Regular Car Reviews too!
To all those who like Frangelico, I have been recently blown away by trying it with a squeezed lime wedge in it! Since you used lime in a lot of the cocktails and was hyping it up, I felt I needed to share this with the world ❤
As somebody who keeps a bottle on hand mostly just because I like how it looks, I appreciate getting some kind of tip what to do with it. Maybe that could be an episode? "X different drinks for Y kinds of liqueur you probably bought because the bottle looked cool"?
I want to do more episodes like this, drop your favorite "upgrade" drinks in the comments!
Use code HOWTODRINK50 to get 50% off your first Factor box at bit.ly/3XGsFM1!
Viski - viski.com/howtodrink
Curiada - bit.ly/orderthese
Midnight Local: @MidnightLocal
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
Ruin a drink with one word: ruclips.net/video/3dUZq_ERv1o/видео.htmlsi=HEpILepXd9gQqDFk
How to drink like a grown up: ruclips.net/video/5Fze44Q28rg/видео.htmlsi=GCdD84239ZeZT_3B
Cheap vs. Expensive cocktails: ruclips.net/video/xh6GM9HzB3M/видео.htmlsi=ugze0-wbBi7vcBP8
You NEED to know these drinks!: ruclips.net/video/uDVuUZrqIMc/видео.htmlsi=IZ3EcAtO84xgPeLN
Piña Colada too sweet for you? Ask your barkeep to whip up a Jungle Bird instead!
The Paloma sounds basically like the mexican equivalent of the lonkero (long drink) from Finland, with tequila instead of gin.
To really complete the episode I'd like to quote Greg from 4 years ago: "If you like Pina Colada... Drink a Painkiller instead"
But yeah, this episode was already very rum focused hahaha
@@jaydub2971I LOVE a Jungle Bird, but it lacks the coconut notes. I would go with an acid adjusted Painkiller.
It's not much fancier, but I'll drink a Whiskey Smash over a Whiskey Sour any day
As fun as the cursed cocktails/Greg torture drinks are, I always love seeing drinks you actually like on the show! The passion for the art is so much clearer whenever you’re not holding back tears from drinking those awful drinks.
We also need some descriptions like the Whisky cocktail one
I especially love when he's surprised that he's enjoying a new drink
I totally agree! I like that he tries different episode formats but I’d way rather see him be happy having a Cocktail than hating it!
Agree 100%! I do love the odd episodes like the cursed cocktails but these types of videos where Greg you show your passion is what got me hooked 4 years ago! Keep it up!
While I do agree - there was a timer there I thought Greg had given up the straight episodes for the quirky ones - I actually think the "bad drink" episodes are great, because he tries to pull the flavors apart and figure out how to make a good (or at least decent) drink it of this. That's actually really useful for beginning cocktail artists. Greg also really picks flavors apart really well (and quite entertainingly) and gives you possibly one of the best instructional video series' on, funny enough "how to drink". I would recommend Greg first to anyone looking to get into elevated cocktails, because he EXPLAINS things so well, and he's more entertaining than most. Eventually, I would turn them on to Anders as well, but I really think they're are a bunch of episodes of HTD, especially the bad cocktail ones, that have a lot of really good things in them.
Hey, just wanted to acknowledge that the opening statements spliced with the HTD musical open worked really well and kept the pace up. Speedrunning informative alcohol content.
I totally read that as suggesting an HTD musical.
@@MuriKakari *starts imaging it* ... Well, if that floats on your New York Sour...
More of these episodes please. It gives me more ideas for what to try at a bar rather than just picking through a menu for something with a base spirit that I like in it.
I love grains of sugar in my drink.
The whole point of using a straw with Caipirinhas is sucking up the little sugar grains and lime pulp to have something to chew on with every sip.
That’s me and the ice
@@howtodrink What a versatile drink! (unfortunately cachaca in Europe costs a fortune, so it's a rare treat)
@@mattia_carciolame too. Bought a beautiful bottle from Weber Haus a few years ago and recently learned it was limited edition. Part of my soul died.
@@mattia_carciola You could try making a caipirinha with rum. I'm not so sure of the difference between cachaca and rum but aren't they both spirits made from the distillation of sugar cane or some similar product of it?
@@SuspectNmbr1 Brazilians have many variants on the caipirinha with other spirits, so it's for certain not off the table. You can make a caipiroska with vodka, a saquerinha with sake, caipiríssima with rum. I've seen bars serving tequila caipirinhas and whisky caipirinhas. There's really no wrong way to make it, the idea is a fruit, sugar and alcohol and then add ice.
As soon as I discovered a Mezcal Paloma, it has been my go-to drink any time of the year. I think half of the beauty is in the simplicity of the original recipe, but I'd be dumb not to try this re-imagination with Mezcal instead. Thanks Greg!
I usually do a 50/50 split between fresh juices and grapefruit soda, but a while back I tried a 100% juice (using red+white grapefruit, and lime) topped with soda water. It was good, in fact it did a better job of showcasing the tequila I was using, but I still kinda preferred my usual. Definitely going to have to make some grapefruit oleo and give this method a shot
Might like my paloma recipe
3 oz grapefruit juice 2 oz tequila or mezcal 1 oz of lime juice 0-.5 of simple to taste. Stir. Pour in a glass with ice cubes. Tol with mineral water.
Mmm, yeah. Mezcal paloma is so good.
Idea: since we are getting into the colder months, this would be a good time for creamy cocktails. I know fall is when I want a thick, creamy drink that will sit heavy. Contrasts against the lighter, more refreshing cocktails of spring/summer. In the fall/winter, I want either a meal in a glass, or something warming.
Or - boozy hot drinks (e.g. Irish coffee). You might think up something that really works in that department
@@digitaldeathsquid3448 I feel hot drinks gets covered a lot. But creamy focused doesn’t get a lot of love. Agreed that hot drinks are seasonally appropriate though.
Love spiced drinks when it gets cold.
Absolutely, more creamy drinks!!!
Everyone gangsta until someone becomes gay about it.
A Caipirinha was actually the very first cocktail I ever made myself! (I'm not counting pouring vodka into a half empty juice bottle as a cocktail)
I was taught how to make an alcohol free Caipirinha at school when I was maybe 13 years old, so as soon as I was of age I made the alcoholic version. 10/10 definitely one of my favorites!
What does the virgin/non-alc version entail? I’m not a big drinker, so I’m curious.
The one we made was very simple! Muddle lime and brown cane sugar, add crushed ice, and top with ginger ale@@LotusHearted
Wonderful episode Greg, this is exactly the type of episode that first turned me on to your channel. I love how you make it look so simple, how passionate you are about the drinks, and your reactions to the tasting. The meme episodes are great but you turned me on to mixology just by making delicious looking drinks that I felt like I could make at home. Cheers to more like this, keep up the good work!
I drink maybe twice a year. I watch your videos constantly because you are just pure entertainment. The way you describe drunks is so filled with nuance and fun. Just a great show. So stoked youtube sent me this way!
Hey Greg. Had an Elderflower Sherbet on a beautiful sunny May day in Scotland. The drink seemed to embody everything great about that nice spring day. Combine and shake the following with some crushed ice in a shaker (sorry, I've only got the metric measurements): 50ml gin; 25ml Elderflower liqueur; 100ml cloudy apple juice; 25ml lemonade. Pour over crushed ice in a hurricane glass. Add lemon slice and mint garnish. I'm not sure what this would be an upgrade for but it sure was tasty!
Anything Elderflower is amazing
After watching so many episodes of Greg torturing himself with other people’s drink orders, it’s nice to see him truly enjoying the drinks he made.
Absolute stellar episode
Shout out to your further understanding of the culture surrounding the caipirinha, you'd fit in nicely at a sunday feijoada with your local roda de samba
Edit:
My go to dark and stormy gets much improved with a few dashes of ango
Yes a longer episode! Also the editing was on point and fun, would like to see more like this
My go to for a quick Paloma is tequila and a grapefruit Spindrift. It’s not overly sweet at all, and it keeps that grapefruit flavor really well. Obviously not super sophisticated, but it’s a great go to in the summer for a drink on the porch!
I use Spindrift to make Tom Collins. Gin, simple, ice, and Spindrift to complement the meal flavors.
Dark & Stormy has been a favorite of mine since I stumbled on it a year or two ago. I had some groceries delivered and it came with some random small can of ginger beer as a promo, and I thought "what the hell am I going to do with ginger beer?" I had never had it before, so I didn't realize it's wonderful to drink all by itself. I googled "cocktail with ginger beer" and found the recipe. Went out and grabbed some lime juice, and was pleasantly surprised. I've been using Plantation 5 Year.
Absolutely loved this. Looking forward to future adaptations.
Followed along with over half and now my legs don't function. Work tomorrow is going to be a right laugh.
Highly recommend trying a paloma with mezcal over tequila and tajin or other spicy salt mix on the rim. The smoke and grapefruit go really well together
A joy of an episode. I love the shift back towards older video openers where you have some voice-over mingled with the opening clips, feels very...familiar in a good way. Good luck and godspeed, everyone.
Hey, I know this comment won’t reach too far but hopefully you see it. I just wanted to hopefully reach someone at the HTD team to say thank you. Watching this channel taught me more than I ever deserved to know about mixology, and since becoming a fan I’ve started getting creative and making drinks. I never found something that I really felt good at anything before, but now I have several of my own personal drinks I’ve made that I’m incredibly proud of, and I couldn’t have done it without Greg and the HTD team. Great episode, as always, and thank you so much for sharing your passion with everyone! Here’s to many more in our futures! 🥂
You rock Greg. I’ve been watching for years. Episodes are always getting better and better.
What a perfect episode. To be honest I didn't really 'get' the title till I clicked, but this is up there for the best of H2D for me
Nice ideas on the new intro Greg! I think I do miss kinda the “show intro” format where the HTD logo has its stand still but, I LOVE that your team are continuing to look into new creative choices to make this show even better. When you are innovative and also giving history you are at your best.
Back in the day, we used Kracken for our D&S. But now we love the Koloa spiced rum - it really makes it smooth. LOVE this episode!
On the note on layering on the dark and stormy, i always heard that was how it got its name. The Dark Rum atop the cloudy ginger beer looking like stormclouds. Then you serve with a straw and its stirred to preference before drinking.
Wow, the editing is next-level in this one! Great stuff and love the suggestions. Palomas are a winter staple for me, as the citrus is just the best this time of year.
Do more episodes like this please!
Your bitter Paloma with the luxardo bitter bianco is also delicious. I’ll have to try this version once I get more Campari
I'm very seriously considering making a blood orange oleo sacrum.. I despise grapefruit.
A straight-up pomelo version of this might be really good though
This is such a fantastic idea! Get people used to making simple cocktails to take the next step without risking not liking what they try making!
Also, nice step up in the editing department as well, love the little bits you put in
wish i could rediscover htd for the first time, this channel is truly a treat that never gets old
One of my favorite episodes in a while. Love watching Greg get the proper level of unhinged and rave about amazing drinks he loves.
These are the videos I love, just Greg actually enjoying the drinks he’s making and great information about the drink history
The julep-strainer got me. LMAO 12:18
Thank you!!!
During the COVID lockdown, our COVID bubble group would get together weekly and have a cocktail of the evening. Whisky sour, pain killer, paper plane, the list goes on. I very quicky moved away from the sweeter cocktails, because all the sugar just got too cloying. I very much appreciate a video dedicated to some less sweet alternatives (many of which I’ve made in the past). Thanks!
Can Ranger Greg come back and make a cocktail based off the Olympic National Park of Washington State? Maybe some sort of a sour with an absinthe spritz and a cedar sprig for a garnish? Would love to see more Ranger Greg segments!
Excellent choice, a lot of memories of that national park. My home ❤
The rum and coke I feel could look great with a lite powdering of confectioners sugar dusting and outside of the glass 😊
it was so validating for you to say that the dark and stormy should be mixed so that it's actually good. The first cocktail I ever had was a dark and stormy (it was a shortlist at an event and i guessed randomly). I remember hating how dry and one note it was at first, but after a few minutes, after some melting and mixing occured, it became REALLY good.
I also wonder about your's (or others takes). I've seen an alternative to the moscow mule as a "mexican mule" which, if I remember correctly, used tequila and a softer but spiced ginger beer. I really liked it because the tequila stood up and added those nice sweet notes. However, I've only seen it at a restaurant in the middle of nowhere, and I wonder if it was just a cost saving drink xD
My go to "mule" is a gin mule. I usually go for a gin with a citrus sorta vibe and there's a local distillery that makes one using native australian botanicals that I find to be quite nice but I've also had it with Bombay citron and it was quite nice there
I love a Mexican Mule. Tequila is way more interesting than vodka and the combination is supremely refreshing. It's true that you don't see it on many menus but I have been making them at home a lot
Didn't expect this show to bring a tear to my eye 🥹
I love the Mrs. Doubtfire homage: a drive-by fruiting!!! 🤣🍊
I 100% don't mind these longer form videos. Keep them comingggggg
I think the difference in watching you now is that I’ve come to realize - everything you say is too sweet is about where I consider it to be just sweet enough. I’m glad that I’ve figured that out over time, because basically I just add an ounce of simple to whatever you build.
For the Fall/Winter season maybe you could take a look at the "Hot apple pie". It's made using apple juice(not from concentrate, no added anything just 100% juice) liquor 43, amaretto, lemon juice, cinnamon and for those who like it whipped cream. It is made hot and It's rather sweet but it's also rather meant to be a dessert drink, you just have one of and sipp for a while.
"I'm going to say something controversial here. Every written down version has 1-2 dashes of Angostura bitters."
Me: Wait, is he actually going to say that this doesn't need Angostura, or that another type of bitters is better?
"Everyone I've seen make it from Trinidad uses 10-20 dashes."
Me: ... Yeah, that tracks.
I’m happy I already knew about the dark and stormy. I actually had never heard of a Moscow mule until this video, but the dark and stormy was my first ever cocktail.
Howdy Greg, we need some kinda "Halloween Horror drinks" .. just tryin to think a bit outside the box. Some kinda like, "Customer is always wrong" but themed.. if that's even possible.
Also, hope things are well, I'm living up to my moniker here on YT. Best Wishes.. Calamity Bo- (explodes)
Awesome video! Thanks sir! eager to see what's coming next.
Was not expecting an RCR reference from this channel lol. If Mr. Regular and Greg did an episode together, the world would either transcend existence or violently implode. And I'm here for either outcome
Lol A drunk cinephile and an unmedicated English teacher get drunk together
Yes!!! Cocktail Sunday b4 workday Monday!⚡🍸✨ ty!🎉
It was so refreshing to see Greg get so passionate about the whiskey cocktail. Also, i miss Meredith, where'd she go? :/
May be on maternity leave!
The craft bars I work at have basically abandoned julep strainers. They are an inferior strainer for most things and there is not a good reason to keep them around when you already have multiple hawthorns around
I make a caipiroska subbing the limes for my variation of preserved lemons, which is just a quart's worth of quartered lemons salt pickled with a cinnamon stick for a couple of months. The lemons have a wonderful perfumed smell when they're ready. Highly recommend. I call it a caipiravado
Heyyyy. Shout out to the green room goblins!
My go-to cocktails are Cubra Libre and Dark & Stormy, and I recently picked up Caiprinha to the list
When I first learned to drink I drank dark and stormy (without any lime) that was Reed's Extra and Cruzan's Navy black strap. Recently I have found Cruzan is making a black strap again, and I am so pleased to have it again.
One time I was at a Brazilian steakhouse for my birthday with some friends, they had the caipirinha in their cocktail menu. First sip was like I was ascending, it was simply the most refreshing and crisp drink that still had bite. I was an instant convert, I loved it
One of your best episodes! Thoroughly enjoyed this enough to save, re-watch, and make a few.
As I got older/out of college, I moved from drinking rum and cokes and mules to Cuba libres and Dark and Stormies, when I could, for a lot of the reasons mentioned, and it's nice getting confirmation that was the right decision. Lime makes so many drinks that much better.
I recently had my birthday dinner at Fogo De Chao, and I had one of their Caipirinha. It was amazing, and it tickled me so wonderfully with the complexity of the flavors. I'm very much a fan.
I add a few dashes of bitters to my dark and stormy. It’s my go to cocktail, but also a lot of old fashions. I need some absinthe now to try the improved.
I love the Campari in the Poloma! For me the grapefruit was overwhelmed by the lime, so I found the following more to my liking: reduce the lime juice by half and double the grapefruit juice, open pour and keep the soda topper.
Yes… do more of these.
It was fun to guess what your alternative would be for the standard version.
brazilian here, while both are cane products, the main difference is that cachaça is made from fermented and distilled cane juice and rum is made from molasses, which is a cane sugar byproduct.
also, the white pith thing for caipirinhas is kind of a myth lol, what actually brings a little more bitterness is shaking the cocktail, which releases the oils in the peel. as an alternative you can build it in the glass, which in turn releases less of the oils into the drink (this is actually how the IBA lists the recipe). I personally like to shake mine also though, not only for the essential oils but also to incorporate the ingredients better
anyways, loved the video! another alternative drink i love is a mezcal mule, so so good
Yes. More of this. The Dark & Stormy is my favorite cocktail & no one talks about it.
Definitely gotta try these drinks. Love a dark and stormy! My family thinks I'm a bit weird for getting them at the beach, but it's rum, ginger beer, lime, and sugar - an excellent combo IMO
Moscow mule is also great to chuck in some frozen fruits in it, i love blueberries
The new intro edit style with the voiceover on top of the slo mo shots is great! The zoomers thank u
OMG! Can't believe you just basically made every drink I found while cruising over the years. All my go to so didn't get anything new but absolutely love this video.
The only thing I will call out that yes that Dark and Stormy should have started as a layered drink. Ginger beer first and topped with the Gosling rum on top (fyi there is a Gosling branded ginger beer as well....). The name comes from the fact that when you layer it so it looks like a dark and stormy cloud. You can then (and you should) swirl with straw and enjoy. There are a few places in Bermuda that will add the lime on top but I do like it with the fresh lime juice as well.
Overall love this menu! 5 Stars would drink again.
My favorite low brow cocktail, 1oz monkey shoulder scotch 5oz 7up a twist of orange, maybe a dash of bitters. great videos man thanks.
I LOOOOVE a dark&stormy! I will definitely be trying the rest of these!
Huge shout out for the Improved Whiskey Cocktail! It's a permanent fixture on my bar's classics menu for a reason.
Not sure if it’s an upgrade but it is to me because I enjoy sweet flavors and I’m not a big fan of whisky but this old fashion is my favorite. Muttle a sugar cube with maybe a bar spoon of water with about 3-4 dashes of orange bitters. Then add an oz or your preference of Jim bean vanilla whiskey.
Dark & Stormy is awesome. First thing I ever ordered on a cruise.
What a great episode! I've been watching this show for about 7 years, since long before I could (legally) drink, and I am still impressed by the cool and creative stuff Greg and the team come up with. Will be trying these for sure.
I've enjoyed the added effects and editing to the episodes recently. Subtle but adds a lot of fun
Love seeing the Hades Ambrosia up there!!!! also Dark and Stormy is the greatest
Another great improved cocktail is the improved Genever. Also, I've found that if you have a whisky-based drink (such as a Manhattan) which is a bit out-of-balance, a dash of maraschino helps integrate it.
you need to try the paloma with fever tree grapefruit soda. its perfect
Your intro made me think IMMEDIATELY of a Toronto. It's an Old Fashioned with an added 0.25 oz of Fernet Branca and my GOD is it delicious. It elevates what is already a stone cold classic into something so much more complex and refined, without taking away any of the things you love about an OF. Between the two I always, always go for a Toronto if I can. Great idea for a video and great content, as always!
Love this episode- I’m also a big fan of rum so actually knew a number of this upgrades from before I found your channel. I learned about the Queen’s Park Swizzle from an earlier episode of yours.
My first Dark & Stormy was at some evening beach party in Burmuda and was Goslings based served in a solo cup, sans lime- but now I want to know the difference the lime makes!
Anyone else find the sound so satisfying when he shakes the shaker?
Aguardiente in Colombia is actually flavored with anise! Just went on a deep dive about this stuff and it seems like aguardiente ("Fire water") is used as a generic term for hard liquor in Spanish/Castellano, aguardente in Portuguese. Thanks wikipedia!
El Dorado has a clear 3 year rum which I think is fantastic in a Cuba Libre. I really enjoy a Cuba Libre and it is so easy to make so I have tried a lot of rum in one. Gosling's Black Seal is also good, or the ovenproof ver, but it is a very different more caramel and cola forward drink.
One summer, I purchased a bottle of Cachaça and a bag of limes and I can confirm: a caipirinha is a beautiful drink.
While I do love a good Dark n Stormy, my favorite mule variation is still the London mule (so, dry gin instead of vodka).
Was hoping to hear about a "better" Long Island, but I also love Moscow Mules and am looking forward to trying a Dark and Stormy next time in the mood for one.
Drinking one now, it's pretty good
I've had half these, and agree. I'll have to try the Improved whiskey Cocktail, since I have Maraschino.
My favorite Dark and Stormy, or as I was it called once, a Dank and Stormy, is Reed's Extra Ginger, Zero Sugar with Smith and Cross on ice. With lime juice of course.
I love how this version of Cuba Libre is the version my dad used to make, but since Rum made my Dad's belly upset he used Brandy.
I tasted both, both are great.
Of all these drinks, "original" or "improved", the only one I'm confident I could successfully order anywhere I'm able to go is the dark and stormy. Those are common. Otherwise, even for basic stuff like a martini, you'll get"sorry, only espresso martinis" (or any number of drinks called a martini because they're served in a martini glass). Try ordering a margarita anywhere in melbourne and they'll assume you mean frozen because that's all anyone sells.
I want more of this type of episode, this was great!
whenever I am told to do something else with a rum cocktail, I usually go straight to OFTD and I did not once miss with this formula, for some reason OFTD made every rum cocktail I've tried even better be it to substitute or to add onto.
Smith & Cross Dark n' Stormy is one of my lazy go-to's. Always fantastic.
2:10 If you want to level up your fresh lemonade game, oliosacrum is the answer. Take the lemons you’ll be later squeezing for the juice and first carefully peel the zest off in wide strips leaving the white pith on the fruit and add those in a bowl with the sugar you’ll be using for the lemonade.
Important to note, it’s best to use organic citrus when making oliosacrum as citrus has some pretty nasty pesticides on it since peels are typically discarded in favor of the juice and flesh.
Once the sugar has pulled out all of the lemon oil and become oliosacrum, juice your lemons and combine the oliosacrum, juice and water, and you’ll have the best fresh lemonade of your life.
As someone who loves the OG no fuss Paloma, this spec has me ready to dial this up this week. thanks Greg!
Greg's Mule rant at the end made me want a video like "what drink isn't better with rum?" Where he just replaces the normal alcohol in some cocktails with rum and see if it ruins any.
Caipirinha is a cocktail I tried for the first time in Alaska (was one of the afformentioned fruit variants, in this case pomegranate). I love them so much bc of all the funky flavors that come with them. I do have an aged one that is good but nothing beats the silver.
This episode is 10/10 too marks 100% right up my ally and I wrote every cocktails recipe down to make at home. This was written for me and all the RUM was fantastic. I've been on the caipirinha game for ages, there amazing.
Huge fan of this episode concept! I've been adding lime juice and orange bitters to my rum & cokes for a minute now. Not sure why I never tried ango. Hope to see more of this! I forgot all about dark and stormies, truly a great drink. I think I've only had em with Kraken, which admittedly is as much of a marketing gimmick as the mule's copper mug. I know you aren't keen on Kraken, i'll definitely be reaching for Goslings next time. Oh, also: I loved the new little editing flourishes, especially the sound effects with the ice shaver 😂 Glad to hear you're a fan of Regular Car Reviews too!
To all those who like Frangelico, I have been recently blown away by trying it with a squeezed lime wedge in it! Since you used lime in a lot of the cocktails and was hyping it up, I felt I needed to share this with the world ❤
As somebody who keeps a bottle on hand mostly just because I like how it looks, I appreciate getting some kind of tip what to do with it. Maybe that could be an episode? "X different drinks for Y kinds of liqueur you probably bought because the bottle looked cool"?
Huge fan of the Kentucky mule. I feel like bourbon and lime are an interesting mix but works really well with ginger beer for my taste