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.
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.
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.
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.
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!
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.
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
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! 🥂
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.
Hey Greg! I’d love to share this with you ❤ an argument for the granulated sugar in an O.F. …. You don’t have to agree; nor care, but I often go for granulated sugar because: Texture, and evolution. Texture: The granules do not often fully dissolve. I like to get them mostly dissolved before adding ice, leaving a few granules to swim about as I drink. As I sip.. I get the occasional sugar granule on the tongue adding a fun little pop of sweetness here and there. And breaking up the silky texture of the liquid. Evolution: I don’t know about you, but when I drink O.F.s I tend to stir them as if I was being paid to stir it constantly… 😅 So even though the drink is cold, and the granules never fully dissolve… they do begin to break down slowly (as well as the ice adding more water) Eventually, your last few sips taste more of sugar water with the essence of whiskey and bitters… Bringing us BACK to texture. The last sip.. is granulated sugar right on the tongue giving me a sweet treat as I finish a beautiful cocktail and setting me up to miss those potent whiskey & bitter flavors it all started with.. And thus… leading me into my next Old Fashioned to start the cycle all over again. I often use simple syrups for service. But for my personal taste, the sugar adds so much extra depth to this already delicious cocktail. Thanks for reading 🙏🏼
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!
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"?
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.
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!
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!
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.
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
Brazilian here: in Caipirinha, pronounce the a in ca- like "ah", not "ey". Also: Caipirinha is always with lemons. If you will replace them with other fruits, often strawberry passion-fruit or kiwi, it's called a Caipifruta. Oh and if you replace cachaça with vodka it becomes a Caipiroska (yes, like that, not Caipirodka as one might expect).
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
I know the Cuba libre should be Cuban…..but let me suggest you try flor de Cana 5 year. It adds a bit of oaky age. Havana 3 year is fruity and lovely. But the flor is just better. I’ve tried probably 15 rums in this drink, and this is the best way to
This video's tl;dr: add angostura bitters, and use fancy rum. Queen's Park Swizzle: Mojito. add angostura bitters and use demarara rum Cuba Libre: Rum and coke. Add angostura bitters. Caiparinha: Daiquiri. Use Cachaça. Dark and Stormy/Rum buck: Moscow mule. Replace vodka with black rum.
"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.
Hello, Mr. How To Drink. A trick for less-watery simple syrup, assuming you aren't already doing it, is adding a non-cane sugar to your syrup. I make a 2/1 simple, adding an additional 15% of the weight of the sugar, of glucose (or honey or corn syrup). The different sugars interfere with crystallization, so a 2/1 simple syrup will never re-crystallize.
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!
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
I "adapted" the margarita/paloma variant into something basically completely different but very nice IMO. 1 part (maybe slightly more) lime juice. 1 part triple sec (the closest thing I have to oleo saccharum, and its effective equivalent in margarita). 4 parts tequila. 4 parts tonic water (the closest thing I have to grapefruit juice and soda). pinch of salt. The flavour seems very sensitive to the amount of lime. On my first couple of attempts, the first result seemed a bit too dry, adding an extra splash of lime really helped.
@@howtodrink Thanks, that sounds excellent. Now all I need to do is *find* chartreuse! Definitely noting this down though, hopefully I get to make this some day.
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.
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.
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.
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.
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.
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
I was once in a party, trying to impress a girl, she wanted rum and Coke, and I, having seen the show, knew the role of lime juice into it, made quite the achievement of a very good drink with no experience. I, then, failed at every other aspect of impressing a girl, and she "spent the night" with a friend while I spent the night with the rest of the bottle of rum. Also: Regular Car Reviews is AMAZING! Loved the episode!
These drinks along with the rum v cachaça debate really demonstrate how much rum and sugar cane spirits deserve as much distinction as whiskeys. Four fantastic spirits with distinctly different history and profiles on display.
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.
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!
Fun idea: an episode about regional cocktails. A caeser (a bloody mary, sub clamato for tomato juice) isnt to uncommon elsewhere while being a local staple near. However a drink ive never seen anywhere else: a shaft. 2 parts coldbrew coffee, 1 part vodka, 1 part irish coffee cream, 1/2 part coffee liqueur. Must be drank at once through a straw or its not a shaft. *Edit* You might see the shaft served in a highball or old fashioned glass for online specs, but typically ive seen them served in slightly thinner 200ml glasses. Like a short highball
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.
Just in case no one else has said it, if you're taking literally any medication, including things like birth control, talk to the person prescribing it about whether it's something you can have with grapefruit. Grapefruit (and technically all citrus but grapefruit has WAY more of it) has this compound in it that can make the effective dose of your medications either way MORE or way LESS effective. If you've ever taken say, ritalin in the morning and had some grapefruit and felt like your heart was going to explode, that's why.
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.
If you like a Moscow Mule and a Dark and Stormy, I highly recommend a Gin Buck. Very much the same concept as the other two - 1-2 jiggers of gin (the more herbaceous, the better IMO), quarter/half that of lime juice, top with ginger ale. If you really like your gin, less lime; the original Savoy version has none. Add a couple of dashes of Ango or other bitters if you're feeling fancy.
Ever since I discovered the Improved Whiskey Cocktail, it is my go-to at home. It's not really something I can order out as they just look at me and laugh. Mine is a little modified in that I use Peychaud's bitters in addition to Angostura (adds a Sazerac-like spice that I enjoy), I also use 1/2 oz of both Luxardo and Pernod (instead of an absinthe rinse) and I have used both bourbon and rye and enjoy both.
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
Look it, a Paloma is Jarritos, tequila, lime, and salt. To make it any other way simply won't do. Here in Philadelphia, we have a restaurant downtown called El Vez and as long as I've been going there they made the Paloma just that way. One summer my girlfriend and I went in and the eager and very ebullient bartender suggested I let her make me a Paloma in "a different way". I was loathe to disappoint her, so I agreed. She made the Paloma in much the way you did. I took one sip and said yeah, no this won't do. She was crestfallen. I told her I would gladly pay for the experimental drink, but she wouldn't have it and brought me the Paloma the way that I was used to having it. Now I ask you how was I supposed to enjoy their insanely delicious nachos with an under carbonated not sweet enough Paloma? One man's opinion, of course, and to each his own, and what not. Just felt I should voice. I truly love your channel by the way.
Dark n stormy is lemon, ginger, black rum. The trademark-free version I call a "Tenebrous/Tempestuous." If made with not dark rum, I call it a "bright n sunny"
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)
I wonder why you use a Repisado for a Paloma? Traditionally they're supposed to be made with Blanco Tequilas which are much more bright and citrus forward. Tends to make the drink more approachable but you do seem to love your evolutions. I personally tend to like a Palomita with a Vodka substitution for the Tequila, and a rim flaked with vanilla salt. There's less of the earthen notes which makes it thinner, but really brings the play between the grapefruita and the lime forward.
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
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
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.
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).
I love your content, as always... But one Question: Why is Meredith really no longer in any of the episodes? Her commentary was always a welcome addition!
I moved, and she’s pregnant, and it’s a big pain in the butt for her to come out here, and it also wasn’t helping viewer retention on top of all that. She still owns the show with me 🤷♂️
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.
As a man from The Bahamas, I appreciate Greg for giving rum the shine it deserves! Rum and Island life are the married couple you call "relationship goals"
There is a point with the copper mug, but not particularly because it is copper but because it is metal. It actually makes a difference when you drink from a cold vessel instead of glass that is terrible at conducting heat. The best metal would be gold but it is a bit pricey and far too soft in it's pure form. Can you afford it, silver would be an excellent choise. However, there is something else that works just as fine and is cheap: a metal straw. Don't believe me? Try drinking a drink from a plastic and a metal straw, there is a difference (and the metal straw can be machined washed and used many times so it is better for the environment too). I am sipping that Cubra libre right now and I have drank it with lime in, I never tried Ango in it before and I admit I must have been stupid, it adds so much more complexity. I would have made the swizzle but I don't have any fresh mint at home, I did have a bottle of 3 year old Havana club though. I might make a dark and stormy too later, but I am well familiar with that one, it is a favorite. The reason it was invented is probably the fact that Goslings rum and ginger beer are both manufactured in Bermuda and lime is fresh and plenty there so someone just tried mixing the local specialties. Locally, it was probably the cheapest possible drink and since it taste great too, it is perfect. I sometimes adds a little simple in mine if I have a sweet tooth at the moment, other times I skip that part.
Regarding coke, I work in a fast food restaurant and we have those Coke Freestyle machines (which suck btw, just sayin), and basically the way they work is they take straight flavor concentrate for each of the beverages and mixes it with high fructose corn syrup or sugar-free sweetener, water, and CO2. The cartridges containing the flavor concentrate for coke smell *intense* and it's an interesting profile, even though I really do not like coke.
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.
Don't know about copper mugs being lined or not, but I would legit caution against putting soda or anything with an acid in a copper vessel. Inadvertently, I did that once, and the drink came out green. I took a swig, then noticed the colour change, but only after an hour or so, when I started to feel nauseated, did I understand what had just happened.
Speaking of Paloma, there's this place called Canteritos de Guerrero. They have this drink that has a multitude of citrus. Is there any way that you can reverse engineer it from the scant videos.
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.
That's what a Cuba Libre is, though, rum and coke with lime, you just add bitters. Though most bars use Rose's lime, which has sugar in it, adding yet more sugar.
I tried making a Caipirinha with these specs, and to me it just tasted like sweet lime juice with very little character from the Cachaca. Looking for honest help here, and wondering what I did wrong? Am I just too accustomed to all booze stirred drinks? Using Ypioca Prata cachaca. Thoughts? Thinking of just using half as much lime and sugar, but same 2oz pour of booze
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
I’ll disagree on the copper mug does nothing. Idk exactly what it does but if a Moscow mule isn’t in a metal mug it just doesn’t hit right. I will like to see if it makes a difference with a dark & stormy.
One time many many years ago, I was a designated driver. I made up a drink that was a few dashes of Ango and a squeeze of lime in a glass of Diet Coke and it's been a favorite ever since. I've never heard of a Cuba Libre but I feel like I know its family.
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.
Also fun fact about the last drink: a "Dark 'n' Stormy" has to be made using Goslings, but if you call it a "Dark and Stormy" (not using the patented name), you can use whatever dark rum you want :)
I do want to warn you that Grapefruit can cause a lot of adverse effects with prescription medication, so you might want to provide a disclaimer there for the first cocktail!
Knowing I had grapefruits I hadn’t put to good use, I made the oleo and the paloma version to Zac’s specs the other night and HOLY GOD ❤ 😍 Although tonight I made it with 1-1/2 blanco tequila and a half ounce of mezcal with a lime/tajin rim, just as delicious!!!
Went to a hidden cocktail bar in NYC that taught me this. He asked "what do you like, what do you want" and delivered 3 different cocktails each delivering on exactly what I wanted while not being a regular old fashioned, very fun.
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.
Hi Greg. I was wondering if you take requests for video ideas, if not, no harm done. I am asking if you would be able to concote a cocktail of my own creation, called a "Dead Man's Glory" and put it in a video and tell me what you think of it. The recipe is below : 1 oz black absinthe 1 1/2 oz cognac 2 1/2 oz vodka It is all stirred over ice and then served in a short tumbler with the same ice Thank you
I’m genuinely curious what statement you were referring to with the granular of sugar in a cocktail. I would have assumed that having a syrup would have been a higher class thing and therefore desired? Correct me if I’m off track on this one
Well, the Old Fashioned became popular in the south *after* the civil war, when bartending was one of few professions that freed black men could earn a serious income at. And its formulation was built around not having the stuff a professional bar would have on hand. Same thing happened with beards- after the civil war black men could make a great living as barbers- so lost-causers stopped going to the barber and grew beards.
@@howtodrink that is absolutely wild. I had no idea! Thank you for the knowledge! Very sad how out of their way people did and still will go out of their way to be racist…
As a Brazilian, a few notes on the caipirinha: never seen it being made with aguardente, only cachaça really. And although the original recipe is lime, other fruits work incredibly well. My favorite caipirinha is pineapple caipirinha. So good. You also see strawberry caipirinha often.
I made the syrup for the paloma, juiced fresh grapefruit and limes...I don't need to go to the margarita "Up" version, personally a paloma is more my speed than a margarita and OH MY GOD this fresh one is just ace. Chef's kiss. thanks! Now to watch the remaining half hour of your 35 minute video 🥂
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.
San Pelegrino Pampelmo is not-so-sweet, pretty easy to find, and has good grapefruit flavor. The only downside is they use white grapefruit, not ruby so you don't get that nice pink color.
I want to do more episodes like this, drop your favorite "upgrade" drinks in the comments!
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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.
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.
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.
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.
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
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...
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
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
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! 🥂
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.
Hey Greg! I’d love to share this with you ❤
an argument for the granulated sugar in an O.F. ….
You don’t have to agree; nor care, but I often go for granulated sugar because:
Texture, and evolution.
Texture: The granules do not often fully dissolve. I like to get them mostly dissolved before adding ice, leaving a few granules to swim about as I drink.
As I sip.. I get the occasional sugar granule on the tongue adding a fun little pop of sweetness here and there. And breaking up the silky texture of the liquid.
Evolution: I don’t know about you, but when I drink O.F.s I tend to stir them as if I was being paid to stir it constantly… 😅
So even though the drink is cold, and the granules never fully dissolve… they do begin to break down slowly (as well as the ice adding more water)
Eventually, your last few sips taste more of sugar water with the essence of whiskey and bitters…
Bringing us BACK to texture.
The last sip.. is granulated sugar right on the tongue giving me a sweet treat as I finish a beautiful cocktail and setting me up to miss those potent whiskey & bitter flavors it all started with..
And thus… leading me into my next Old Fashioned to start the cycle all over again.
I often use simple syrups for service. But for my personal taste, the sugar adds so much extra depth to this already delicious cocktail.
Thanks for reading 🙏🏼
There’s something to be said about the way the granules also evolve with this drink over time..
To each their own!
Cheers 🍻
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.
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"?
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.
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!
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!
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.
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
Brazilian here: in Caipirinha, pronounce the a in ca- like "ah", not "ey". Also: Caipirinha is always with lemons. If you will replace them with other fruits, often strawberry passion-fruit or kiwi, it's called a Caipifruta. Oh and if you replace cachaça with vodka it becomes a Caipiroska (yes, like that, not Caipirodka as one might expect).
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
I know the Cuba libre should be Cuban…..but let me suggest you try flor de Cana 5 year. It adds a bit of oaky age. Havana 3 year is fruity and lovely. But the flor is just better. I’ve tried probably 15 rums in this drink, and this is the best way to
Can’t get Cuban rum in the USA
Ya I know. That’s why I mentioned flor de Cana. It’s Nicaraguan
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.
This video's tl;dr: add angostura bitters, and use fancy rum.
Queen's Park Swizzle: Mojito. add angostura bitters and use demarara rum
Cuba Libre: Rum and coke. Add angostura bitters.
Caiparinha: Daiquiri. Use Cachaça.
Dark and Stormy/Rum buck: Moscow mule. Replace vodka with black rum.
"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.
Hello, Mr. How To Drink.
A trick for less-watery simple syrup, assuming you aren't already doing it, is adding a non-cane sugar to your syrup.
I make a 2/1 simple, adding an additional 15% of the weight of the sugar, of glucose (or honey or corn syrup). The different sugars interfere with crystallization, so a 2/1 simple syrup will never re-crystallize.
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 ❤
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
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!
I "adapted" the margarita/paloma variant into something basically completely different but very nice IMO.
1 part (maybe slightly more) lime juice.
1 part triple sec (the closest thing I have to oleo saccharum, and its effective equivalent in margarita).
4 parts tequila.
4 parts tonic water (the closest thing I have to grapefruit juice and soda).
pinch of salt.
The flavour seems very sensitive to the amount of lime. On my first couple of attempts, the first result seemed a bit too dry, adding an extra splash of lime really helped.
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!
My go to is a whiskey sour. What would you recommend as an improved alternative?
A Final Ward- equal parts rye, lemon juice, maraschino, and chartreuse
@@howtodrink Thanks, that sounds excellent. Now all I need to do is *find* chartreuse! Definitely noting this down though, hopefully I get to make this some day.
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
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.
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.
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.
One of my favorite episodes in a while. Love watching Greg get the proper level of unhinged and rave about amazing drinks he loves.
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.
Yes a longer episode! Also the editing was on point and fun, would like to see more like this
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.
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
I was once in a party, trying to impress a girl, she wanted rum and Coke, and I, having seen the show, knew the role of lime juice into it, made quite the achievement of a very good drink with no experience.
I, then, failed at every other aspect of impressing a girl, and she "spent the night" with a friend while I spent the night with the rest of the bottle of rum.
Also: Regular Car Reviews is AMAZING!
Loved the episode!
You rock Greg. I’ve been watching for years. Episodes are always getting better and better.
These drinks along with the rum v cachaça debate really demonstrate how much rum and sugar cane spirits deserve as much distinction as whiskeys. Four fantastic spirits with distinctly different history and profiles on display.
I don’t think there’s another spirit where you can use wholly different distillates, and wholly different still types, and call them the same thing.
@@howtodrink Very true on the processing differences in whiskeys, if anything I'm just arguing for more respect for Rums and Cachaça.
Yup
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.
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!
Your bitter Paloma with the luxardo bitter bianco is also delicious. I’ll have to try this version once I get more Campari
Fun idea: an episode about regional cocktails. A caeser (a bloody mary, sub clamato for tomato juice) isnt to uncommon elsewhere while being a local staple near. However a drink ive never seen anywhere else: a shaft. 2 parts coldbrew coffee, 1 part vodka, 1 part irish coffee cream, 1/2 part coffee liqueur. Must be drank at once through a straw or its not a shaft.
*Edit*
You might see the shaft served in a highball or old fashioned glass for online specs, but typically ive seen them served in slightly thinner 200ml glasses. Like a short highball
I mix cold brew and irish cream all the time! Sounds delicious!
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.
Just in case no one else has said it, if you're taking literally any medication, including things like birth control, talk to the person prescribing it about whether it's something you can have with grapefruit. Grapefruit (and technically all citrus but grapefruit has WAY more of it) has this compound in it that can make the effective dose of your medications either way MORE or way LESS effective. If you've ever taken say, ritalin in the morning and had some grapefruit and felt like your heart was going to explode, that's why.
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.
If you like a Moscow Mule and a Dark and Stormy, I highly recommend a Gin Buck. Very much the same concept as the other two - 1-2 jiggers of gin (the more herbaceous, the better IMO), quarter/half that of lime juice, top with ginger ale. If you really like your gin, less lime; the original Savoy version has none. Add a couple of dashes of Ango or other bitters if you're feeling fancy.
The julep-strainer got me. LMAO 12:18
Ever since I discovered the Improved Whiskey Cocktail, it is my go-to at home. It's not really something I can order out as they just look at me and laugh. Mine is a little modified in that I use Peychaud's bitters in addition to Angostura (adds a Sazerac-like spice that I enjoy), I also use 1/2 oz of both Luxardo and Pernod (instead of an absinthe rinse) and I have used both bourbon and rye and enjoy both.
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
Look it, a Paloma is Jarritos, tequila, lime, and salt. To make it any other way simply won't do. Here in Philadelphia, we have a restaurant downtown called El Vez and as long as I've been going there they made the Paloma just that way. One summer my girlfriend and I went in and the eager and very ebullient bartender suggested I let her make me a Paloma in "a different way". I was loathe to disappoint her, so I agreed. She made the Paloma in much the way you did. I took one sip and said yeah, no this won't do. She was crestfallen. I told her I would gladly pay for the experimental drink, but she wouldn't have it and brought me the Paloma the way that I was used to having it. Now I ask you how was I supposed to enjoy their insanely delicious nachos with an under carbonated not sweet enough Paloma? One man's opinion, of course, and to each his own, and what not. Just felt I should voice. I truly love your channel by the way.
I love the Mrs. Doubtfire homage: a drive-by fruiting!!! 🤣🍊
Dark n stormy is lemon, ginger, black rum. The trademark-free version I call a "Tenebrous/Tempestuous." If made with not dark rum, I call it a "bright n sunny"
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)
I wonder why you use a Repisado for a Paloma? Traditionally they're supposed to be made with Blanco Tequilas which are much more bright and citrus forward. Tends to make the drink more approachable but you do seem to love your evolutions.
I personally tend to like a Palomita with a Vodka substitution for the Tequila, and a rim flaked with vanilla salt. There's less of the earthen notes which makes it thinner, but really brings the play between the grapefruita and the lime forward.
Heyyyy. Shout out to the green room goblins!
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
With my dark and stormy’s, I prefer to put the rum on top and only slightly stir it so that it gets stronger the more I drink.
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
My mule recipe. 1 oz apple whisky, 1oz rye, 1/2 oz lime, 1/4 oz simple, 1/4 oz amaretto and top with ginger bear.
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.
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).
I love your content, as always... But one Question: Why is Meredith really no longer in any of the episodes? Her commentary was always a welcome addition!
I moved, and she’s pregnant, and it’s a big pain in the butt for her to come out here, and it also wasn’t helping viewer retention on top of all that. She still owns the show with me 🤷♂️
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.
As a man from The Bahamas, I appreciate Greg for giving rum the shine it deserves! Rum and Island life are the married couple you call "relationship goals"
There is a point with the copper mug, but not particularly because it is copper but because it is metal. It actually makes a difference when you drink from a cold vessel instead of glass that is terrible at conducting heat. The best metal would be gold but it is a bit pricey and far too soft in it's pure form. Can you afford it, silver would be an excellent choise.
However, there is something else that works just as fine and is cheap: a metal straw.
Don't believe me? Try drinking a drink from a plastic and a metal straw, there is a difference (and the metal straw can be machined washed and used many times so it is better for the environment too).
I am sipping that Cubra libre right now and I have drank it with lime in, I never tried Ango in it before and I admit I must have been stupid, it adds so much more complexity. I would have made the swizzle but I don't have any fresh mint at home, I did have a bottle of 3 year old Havana club though. I might make a dark and stormy too later, but I am well familiar with that one, it is a favorite.
The reason it was invented is probably the fact that Goslings rum and ginger beer are both manufactured in Bermuda and lime is fresh and plenty there so someone just tried mixing the local specialties. Locally, it was probably the cheapest possible drink and since it taste great too, it is perfect.
I sometimes adds a little simple in mine if I have a sweet tooth at the moment, other times I skip that part.
My favorite low brow cocktail, 1oz monkey shoulder scotch 5oz 7up a twist of orange, maybe a dash of bitters. great videos man thanks.
Regarding coke, I work in a fast food restaurant and we have those Coke Freestyle machines (which suck btw, just sayin), and basically the way they work is they take straight flavor concentrate for each of the beverages and mixes it with high fructose corn syrup or sugar-free sweetener, water, and CO2.
The cartridges containing the flavor concentrate for coke smell *intense* and it's an interesting profile, even though I really do not like coke.
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.
Are those Still the Original Perk-a-Colas? if yes, are they still drinkable?
Yes and- i think so!
Rum is vodka for adults, it’s not bracing like whisky or floral like gin it’s flavorful and delicious without being overpowering to a drink.
Don't know about copper mugs being lined or not, but I would legit caution against putting soda or anything with an acid in a copper vessel. Inadvertently, I did that once, and the drink came out green. I took a swig, then noticed the colour change, but only after an hour or so, when I started to feel nauseated, did I understand what had just happened.
Speaking of Paloma, there's this place called Canteritos de Guerrero. They have this drink that has a multitude of citrus. Is there any way that you can reverse engineer it from the scant videos.
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.
That's what a Cuba Libre is, though, rum and coke with lime, you just add bitters. Though most bars use Rose's lime, which has sugar in it, adding yet more sugar.
I tried making a Caipirinha with these specs, and to me it just tasted like sweet lime juice with very little character from the Cachaca. Looking for honest help here, and wondering what I did wrong? Am I just too accustomed to all booze stirred drinks? Using Ypioca Prata cachaca. Thoughts? Thinking of just using half as much lime and sugar, but same 2oz pour of booze
The rum and coke I feel could look great with a lite powdering of confectioners sugar dusting and outside of the glass 😊
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
I’ll disagree on the copper mug does nothing. Idk exactly what it does but if a Moscow mule isn’t in a metal mug it just doesn’t hit right. I will like to see if it makes a difference with a dark & stormy.
for the caipirinha, try adding a 1/2oz of pineapple juice to the mix - it gives it a great characteristic, and also mellows out the drink a little
One time many many years ago, I was a designated driver. I made up a drink that was a few dashes of Ango and a squeeze of lime in a glass of Diet Coke and it's been a favorite ever since. I've never heard of a Cuba Libre but I feel like I know its family.
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.
Also fun fact about the last drink: a "Dark 'n' Stormy" has to be made using Goslings, but if you call it a "Dark and Stormy" (not using the patented name), you can use whatever dark rum you want :)
I do want to warn you that Grapefruit can cause a lot of adverse effects with prescription medication, so you might want to provide a disclaimer there for the first cocktail!
Knowing I had grapefruits I hadn’t put to good use, I made the oleo and the paloma version to Zac’s specs the other night and HOLY GOD ❤ 😍
Although tonight I made it with 1-1/2 blanco tequila and a half ounce of mezcal with a lime/tajin rim, just as delicious!!!
Went to a hidden cocktail bar in NYC that taught me this. He asked "what do you like, what do you want" and delivered 3 different cocktails each delivering on exactly what I wanted while not being a regular old fashioned, very fun.
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.
Hi Greg. I was wondering if you take requests for video ideas, if not, no harm done. I am asking if you would be able to concote a cocktail of my own creation, called a "Dead Man's Glory" and put it in a video and tell me what you think of it. The recipe is below :
1 oz black absinthe
1 1/2 oz cognac
2 1/2 oz vodka
It is all stirred over ice and then served in a short tumbler with the same ice
Thank you
I’m genuinely curious what statement you were referring to with the granular of sugar in a cocktail. I would have assumed that having a syrup would have been a higher class thing and therefore desired? Correct me if I’m off track on this one
Well, the Old Fashioned became popular in the south *after* the civil war, when bartending was one of few professions that freed black men could earn a serious income at. And its formulation was built around not having the stuff a professional bar would have on hand. Same thing happened with beards- after the civil war black men could make a great living as barbers- so lost-causers stopped going to the barber and grew beards.
@@howtodrink that is absolutely wild. I had no idea! Thank you for the knowledge! Very sad how out of their way people did and still will go out of their way to be racist…
As a Brazilian, a few notes on the caipirinha: never seen it being made with aguardente, only cachaça really. And although the original recipe is lime, other fruits work incredibly well. My favorite caipirinha is pineapple caipirinha. So good. You also see strawberry caipirinha often.
I made the syrup for the paloma, juiced fresh grapefruit and limes...I don't need to go to the margarita "Up" version, personally a paloma is more my speed than a margarita and OH MY GOD this fresh one is just ace. Chef's kiss. thanks! Now to watch the remaining half hour of your 35 minute video 🥂
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.
Hey Greg. Your comment on salt/acid etc made me curious -
Have you ever considered using MSG in a drink?
I am simultaneously intrigued and repelled by the idea of an umami cocktail. Perhaps something with a peaty Scotch?
So? The sugar pulls out the oils? Essentially zesting the peel into a sugar syrup??? That is awesome !!!!
San Pelegrino Pampelmo is not-so-sweet, pretty easy to find, and has good grapefruit flavor. The only downside is they use white grapefruit, not ruby so you don't get that nice pink color.