There are a lot of other drinks at Disney that I think would be worth knowing how to make at home, or to create improved versions of, any suggestions? Curiada: bit.ly/Shopthesedrinks iSi Whipper: amzn.to/3vQjjVi\ iSi Chargers: amzn.to/3S6vc0J Foam Magic: amzn.to/48JkODb 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 The best and worst drinks at Disney: ruclips.net/video/4rKrXOO5FkY/видео.htmlsi=Cd6F0yK6O0yW7I4G Star Wars Galaxy's Edge Drinks Recreated!: ruclips.net/video/VKboM2sts9U/видео.htmlsi=fJkSyj0GMdp3_Fbl Need Your Disney Fix? Dole Whip: ruclips.net/video/LXz_kL2_S-Y/видео.htmlsi=9G34SVY4LT8gtSnY
I've never been to Disney World, but I love the "Final With a Fix" from the Lamplight Lounge at California Adventure in Anaheim. Looking at the menu on the app, I think it's basically a raspberry margarita with a spritz of mezcal. But damn is it good.
Greg showing up to Disneyland with a cooler full of specialty ice is the funniest damn thing. "I'll take a Tempting Tigress, no ice... I brought my own."
Not even "specialty" ice. Just decent ice. Bad water makes for bad ice. You should not use warm tap water for ice first of all, because of all the stuff from the pipes that gets dissolved into warm water. And some water just has other nasty stuff in it if gets sourced from a bad source, like a stagnant, overgrown lake or whatever. Go have a glass of cold water in your town, and think about what it tastes like. Don't necessarily try to find notes, like in alcohol, just the general taste. Then, the next time you visit another town, or a place in your town that you know gets its water from a different source than your, compare that to the water at your home. You'll notice that, even if neither of them tastes bad, they do have at least slightly different flavors.
Would love to see a series of drinks based on the rides themselves. Mostly because I think Greg would have a blast with the rums for Pirates of the Caribbean 😂
I'm actually really curious what he would do for the "Tower of Terror". Go with the theming alone, or also the experience of the ride itself? You could do a lot of things with that
Fun Fact from a working cocktail bartender: the Tempting Tigress works so well cause it's essentially a Lion's Tail cocktail with the addition of Tamarind (OG is Bourbon, All spice liqueur, and lime with a touch of simple and Ango). Was on the menu a while back, for sure a crowd favorite
For those legitimately wondering what makes bad ice, the quality of the ice is only as good as the water you put in it, so if the water is very hard tap water, it’ll make your drinks taste bad. Additionally a lot of Ice machines do *not* get cleaned regularly and, that does bad things to the flavor. You don’t need perfect cocktail Ice, but it also helps because a larger, denser pice of ice will melt slower reducing delusion but… do not worry about it unless you are trying to do something fancy.
It should be noted he's also referring to the fact that his fridge ice is just sitting in the fridge all the time, absorbing all kinds of flavors and whiffs from the food in there. If you have fresh ice or a freezer that only contains ice it will taste a lot better.
This. Honestly I was very surprised so many people don't know that ice can taste bad and how badly it can ruin your drinks, since it's extremely common where I live. Seriously, in my area even quite expensive bars tend to have the same musty, mineral tasting ice that you would expect from a fast food restaurant. I never order stuff like the Old Fashioned or Negroni because I'd have to chug them before the ice taints them.
@seba_stiano in my experience it's hard to even convince people water can have a bad flavor. They just say "huh? It's literally flavorless" yeah in a science lab lol
@@nevadanate4957 I grew up on well water that was INCREDIBLY sweet tasting compared to even the water at my (rural) school that was maybe 5 minutes drive from home that drew from it's own well, so water can taste different even within the same region. I always know when someone has lived in a single town for too long, because they'll argue about water not tasting like anything unless it's fancy bottled water. Also when we recently moved house, we got the fridge from the family we bought from and were warned to toss all the old ice out because apparently it can absorb more than just odors from the stuff around it. Meaning really old ice can start to harbor bacteria that can make you sick, even if that bacteria is technically not active. Makes sense, but it was a total surprise to my family to learn that.
Dear Mr. How To Drink, I've noticed that you've been putting out a lot of content lately. I hope you aren't overdoing it. Please use this show as an excuse to take as many vacations as you like. I will happily watch all of it. OK bye :)
Suggestions from an ex-castmember/local: Best Classic Cocktails on property are at the Enchanted Rose in the Grand. Their Lavender Fog is the standout of the menu though. Best Disney Springs is the Salt Air Margarita at Jaleo which has a salty foam on top (other great options on this menu as well). Homecoming has some moonshine based sugary nightmare drinks that would be great to see you try to fix.
I think a brightly colored garnish would resolve your concern about the color of the Thai Basil Smash. Maybe include a bright red, Thai chili pepper in addition the basil leaf. 🌶️ 🌿
I’m thinking a spring of cilantro, shaken and garnish? So glad you added the extra lime at the end - the whole episode I kept saying “needs more lime needs more lime” so you saved me from ruin a drink by making it with 3/4 instead of half. Well played!
Came here to say this, not sure why he was dancing around it. 1 oz. Allspice is a bit much for my taste, but Greg unironically stated how much he loves it.
Love Greg and How To Drink, these episodes where he’s relying on his knowledge and experience to make novel and better versions of these drinks is him at his best! Truly inspiring content
The bartender at the America pavilion in Epcot told us the blackberry moonshine sour is the top selling drink in Epcot. I would love to see a review and recipe!🥃🇺🇸
i laughed out loud when your avocado went rolling because it was so relatable staying at the polynesian is also one of my bucket list items. every time i think i'm doing well financially i think about staying for a night, and then i change my mind when i look at the price. every time. lmao
Really wish you could have tried the drinks from Disney's Galactic Starcruiser so you could help us figure out how to recreate those. Absolutely LOVED (most) of them.
At my work (tequila & mezcal bar) we do an ancho chile salt. Take dried ancho Chiles and food process them, then when they’re nice and processed, process them some more with a bit of coarse salt. Nice smoky delicious but not too spicy
Thank you! I was looking forward to this after watching the other vid. I know it was brief in the other one but Trader Sam's is my favorite place to get drinks when we're in Orlando and I would love to hear your takes on your favorite drinks there. Or some tips on making them on home. Cheers man!
As an absolute Disney World nerd I loved this video so much!! I would like to suggest that next time you visit the Edison at Disney Springs, Steak house 71 at the contemporary, the Space 220 lounge in Epcot (very hard to get a reservation), and the Enchanted Rose lounge at the Grand Floridian! I’m excitedly looking forward to your next Disney video! 🥰
I came here hoping Greg would finally do a Yub Nub and teach me how to make an elevated version for home. Thanks for doing some fun ones, at least. Tempting Tigris and LeFou's Brew look good.
Chinola goes in about 75% of my drinks because I love passionfruit. It's the best liqueur on the market. Thank you for the recommend, as you're how I found it!
For the Lapu Lapu, you should use calamansi juice in place of lime, and maybe a spear for the garnish instead of the umbrella ;-) I wonder how it would be with alak, like lambanog!
I'm so glad I found your channel! (Actually a few years ago) But i love to watch your videos after coming home from work/university. Keep up the good work! Greetings from Germany
A Lion's Tail! The Tempting Tigress is a Lion's Tail plus tamarind! One of my favorite cocktails! Bourbon, allspice dram, lime, bit of simple, and bitters. Doesn't make any sense but it's a classic and incredible! Please make more.
When were you there that it was so quiet? La Cava usually has a line up the ramp and into the front lobby. Nomad Lounge usually has a wait of an hour or more. You're more likely to score a bottle of Pappy 23 for 50% off retail than you are to get a table at 'Ohana most of the time.
i've always wanted to see you do your own personal faves or some new recipes you've created, but as i'm writing this i'm sure there's gotta be something in your thousands and thousands of vids you've already made. anyway, a revisit could be interesting. love your stuff greg, see you next time ❤
The flavour profile of the disney/HTD Thai basil fizz is so different to what a Thai basil fizz is in australia/the one bit of Thailand I've been to that it's spinning me out. Would be super interesting to try.
Hamilton Allspice dram is way closer to what you would find in Jamacia that I have found. Austrians don't really get it down authentically. You should try it.
I think it would really be cool to see an episode exploring what goes wrong or right when balancing a drink using more of a chef's guide to the basic flavor groups (sweet, salty, sour, bitter, umami) and then using those principals to make a drink on the fly. Mixologists use it too (to an extent, but often with different terminology), but I want to see an episode attempting to emulate how a chef might tackle a new recipe.
Definitely curious what you would do with the Violet Sake at Epcot's japan pavilion. I like the way it is there, but I bet a more complex variant on it would be fun
Love watching Greg making drinks (both good and bad) and my favorite parts are always the tasting notes on screen, they are a riot. Sadly, living in Seattle, I will not be able to have any of these drinks from the source, and the production and ingredient lists are complex beyond my skills, so they will not be made at home. Keep up the fun!
The shaker would've made a better phone if you would've turned it and held it upside down and then put the cartridge in. If you do it while it's upside down it works better. And then shake it and turn it right side up and then use it like regular
I tried making a Tempting Tigress by the book but mine is overbearingly sweet. I think the syrup I bought is the issue because it did not taste like HTD's description.
I think this is just Greg's version of "Hey I got a new Oxidizer and I wanna try it out," like a dad with a new power tool on Christmas. Great show as always, and I'd love to see a HTD on Disney themed drinks (Movie, Theme Park, whatever!)
i've always found that when working with bad ice, a combination of slightly different techniques when making the drink as well as drinking the drink fast enough so that the ice doesnt start to float negates most of the problems that you have with bad ice. of course this only works if you're the one making and consuming the drink. i once made a cocktail up on the spot for someone that i was super proud of but she let the ice dilute to oblivion and that made me sad. she enjoyed the drink though and i guess that's all that matters
5:48 as someone who worked at a place with commercial ice machines and had to do maintenance/cleaning activities to them, I ALWAYS wonder how long it has been since an ice machine was properly cleaned.
LMAO when the tasting notes for the Thai Basil fizz are put up on the screen, it looks like you hate it, then you're absolutely electrified once you get to that part of the episode. I would like your thoughts on the "Death in the afternoon" cocktail. I call my rendition "La Petite Mort" because I add a couple dashes of simple syrup. And I serve it Ice cold too.
Violet Sake in Japan's pavilion is our favorite and easy to make at home. I enjoyed the Banana Cabana drink at Banana Cabana in Caribbean Beach resort, but I think it could use your personal touch.
27:15 I know you don’t love Disney Springs but we love the drinks at Boathouse! I also love the Ngumu Jungle Juice at Dawa Bar in Animal Kingdom. Enchanted Rose at the Grand Floridian has some good, yet overpriced, drinks that would be great if you could remake!
The way you're describing the role of the lime in the Tempting Tigress reminds me of the Bitter Giuseppe, where the lemon is there to amplify the other flavors, but it doesn't read as a sour or citrus note at all. (I need to get me some Allspice Dram so I can try making this one! And honestly all of the others in this episode...)
You know, I never would've thought it was the ice quality itself that made everything taste off at Disney. I figured it was just that good ole' Florida swamp water the ice was probably made of that brought that flavor. I'm from Chicago where it's way too easy to take for granted how awesome the water quality is here and some of the other major cities around the Great Lakes.
The ice quality can make a lot of very subtle differences, even to a glass of water... but other than being more watered down, the kind of major changes Greg was noticing are from the swamp water.
5:28 - "The only thing is... like almost all the drinks I had [at Disney], it was made on poor ice. Like bleeehauahauh, ice-machine ice... You dont need perfect ice but you dont want bad ice, that ice was bad, but the drinks were good... Like, I just explained to you, you dont want sloopy-droopy-woopy-wop-ice" - Greg, from H2D
Passion Fruit has become one of my favorite ingredients to add for cocktails lately - made all the syrups for a Saturn (passion fruit, falernum, and orgeat) and it's so good. Port Light is also pretty good - Bourbon, grenadine, lemon juice, and passion fruit syrup. The Starboard light substitutes Scotch for the Bourbon. BTW - Hamilton Pimento Dram is another fairly available Allspice dram (pimento is another name for allspice)
Gotta make a second comment based off what you said about bourbon around 11:00. I live in a very small town and we recently got snowed in - I picked up a bottle of Evan Williams for $15 remembering how you said that the craft is mostly regulated. And yeah, I've been using it for old fashioneds and not feeling disgusted by it. I went to my friends the other day and he poured me a shot of Bullit, and I noted as I was sipping on it that if he had ango that any pour of Bullit could be a old fashioned without even trying because of how innately sweet it is. The $15 Evan Williams I bought doesn't piss me off - I honestly would still buy it going forward for a bottle in the house for cocktails.
Hey, since you have that tamarind simple syrup, you might be interested in a Vero Mango Margarita, named after the Vero Mango chili popsicles of my childhood. Could probably workshop to be more in your taste, but for me it's 1 part of the tamarind simple, 4 parts Ancho Reyes, 6 parts mango nectar, and 6 parts reposado tequila, dash of saline, shaken and then strained into a glass rimed with Tajin.
If you want to do some slightly more out there drinks, Oga's Cantina in galaxy's edge has a bunch of drinks that are meant to be somewhat sci-fi/starwarsy, they also have a lot of fun non-alcoholic mixed drinks which would be a nice addition to the episode as someone who drinks alcohol rarely.
I have some ideas on how you might have been able to get the separation to work with a separatory funnel. I wonder if you started with fat washing grain spirits and then adding an aqueous layer you might be able to draw out the ethanol from the lipids a little bit better, and this would then dilute the grain spirits down to something like a vodka. Most of the other things I can think of that would force a separation are things that you probably wouldn't want to do in a food setting.
You should've made an avocado syrup/orgeat which is just an whole avocado blended with the juice of a whole lemon and a lime then an equal weight amount of agave and honey. Honey to preserve the thing. In the fridge this concoction will stay green for a month. It's quite thick too like ice cream which it can be turned into. I made a margarita and an avocado colada which went down well...
Maybe for future Disney stuff you could do a "trying every drink at" and select a restaurant, try everything, and then do two parts like you did here. First part where you taste and review the whole drink menu at one location, then part 2 where you fix the ones that need it. IDK if you go to other parks but you could also expand this series to somewhere like Universal if you ever go there.
what is your opinion on grocery store bags of ice? I always buy one when I know I am going to be making drinks but is it truly better than the stuff you can make at home?
Kinda missed a major component of Lefou’s Brew in the original tasting. It’s an apple juice and marshmallow drink. I’d argue for it to be truly an elevated version, there might need to be a take on that flavor in it.
its also nonalcoholic! i get that this is a show about cocktails blah blah blah, but to really be an elevation and not just riffing off it one should keep to some of the restraints as the original
@Alex-wi1mx As someone who drinks, I fully agree. It's like saying, "Ok, I'm going to recreate the Big Mac, but it's going to be fully vegan and have vegan breaded chicken in it." There's adaptation and straight up completely changing it. I don't understand why he didn't freeze apple juice, blend it and then add some sparkling water. Could have been a less sugary Icee.
@@Alex-wi1mxAnd Greg has made non-alcoholic drinks in the past, such as the NiColas and Sunset Sarsaparilla. I think it could’ve been neat if he did an elevated version and an alcoholic version
@@vaelophisnyx9873Oh I’d agree. It is undoubtedly overly sweet. It’s just so strange he never made the connection to the marshmallow flavor being present, as it’s unmistakeable. There are liqueurs and syrups that are flavored to marshmallow that could have been added, swap a little bit of the Apple Jack for it maybe
A few notes...Avocado margarita has half an avocado and midori in it. The Midori enhances the avocado flavor and rounds out the flavor with some melon. Tempting Tigress is a Lions tail riff. The actual Tempting Tigress build uses more tamarind and lime and a little less allspice
Have you tried testing to avocado tequila for shelf stability, or does it oxidize and turn the terrible oxidized avocado brown? The green is really interesting and looks good, but I'm sufficiently lazy that I'm not going to do an infusion every time I want a single drink at my home bar. I may be interested in making up a portion of a bottle if it'll be shelf stable though.
There are a lot of other drinks at Disney that I think would be worth knowing how to make at home, or to create improved versions of, any suggestions?
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Keep up the good work
The adult lemonade in Andy’s lunch box is pretty good
It's probably way too simple vut the Morrocan Mint Tea cocktail in Epcot is very nice.😊
I've never been to Disney World, but I love the "Final With a Fix" from the Lamplight Lounge at California Adventure in Anaheim. Looking at the menu on the app, I think it's basically a raspberry margarita with a spritz of mezcal. But damn is it good.
Never been there but I'm here to just say that I'm absolutely in for a second part! I really enjoyed those couple of episodes
"Let's fix these" is probably my favorite HTD content.
Especially the viewer submitted ones, since those start off fairly good and he makes them even better
Seconded and Thirded.
Fourth-ed if I have to.
I like these pretty good but I really like the ones from games and such and am patently waiting on one making dnd potions
Agreed. Peak HTD
100%
Greg showing up to Disneyland with a cooler full of specialty ice is the funniest damn thing.
"I'll take a Tempting Tigress, no ice... I brought my own."
Not even "specialty" ice. Just decent ice. Bad water makes for bad ice. You should not use warm tap water for ice first of all, because of all the stuff from the pipes that gets dissolved into warm water. And some water just has other nasty stuff in it if gets sourced from a bad source, like a stagnant, overgrown lake or whatever. Go have a glass of cold water in your town, and think about what it tastes like. Don't necessarily try to find notes, like in alcohol, just the general taste.
Then, the next time you visit another town, or a place in your town that you know gets its water from a different source than your, compare that to the water at your home. You'll notice that, even if neither of them tastes bad, they do have at least slightly different flavors.
Would love to see a series of drinks based on the rides themselves. Mostly because I think Greg would have a blast with the rums for Pirates of the Caribbean 😂
I'm actually really curious what he would do for the "Tower of Terror". Go with the theming alone, or also the experience of the ride itself? You could do a lot of things with that
@@marveludustons of absinthe.
@@marveludus Bomb shot for the drop 💀
I need a Big Thunder Mountain Railroad Dark and Stormy
Greg when he gets to shooting the episode after: "Why's the rum gone"
Fun Fact from a working cocktail bartender: the Tempting Tigress works so well cause it's essentially a Lion's Tail cocktail with the addition of Tamarind (OG is Bourbon, All spice liqueur, and lime with a touch of simple and Ango). Was on the menu a while back, for sure a crowd favorite
Also follows the paper plane/last word 'perfect balance' formula from a few weeks ago: sour, sweet, base, herbal
For those legitimately wondering what makes bad ice, the quality of the ice is only as good as the water you put in it, so if the water is very hard tap water, it’ll make your drinks taste bad. Additionally a lot of Ice machines do *not* get cleaned regularly and, that does bad things to the flavor.
You don’t need perfect cocktail Ice, but it also helps because a larger, denser pice of ice will melt slower reducing delusion but… do not worry about it unless you are trying to do something fancy.
It should be noted he's also referring to the fact that his fridge ice is just sitting in the fridge all the time, absorbing all kinds of flavors and whiffs from the food in there. If you have fresh ice or a freezer that only contains ice it will taste a lot better.
This.
Honestly I was very surprised so many people don't know that ice can taste bad and how badly it can ruin your drinks, since it's extremely common where I live.
Seriously, in my area even quite expensive bars tend to have the same musty, mineral tasting ice that you would expect from a fast food restaurant.
I never order stuff like the Old Fashioned or Negroni because I'd have to chug them before the ice taints them.
@seba_stiano in my experience it's hard to even convince people water can have a bad flavor. They just say "huh? It's literally flavorless" yeah in a science lab lol
"dilution" :P
@@nevadanate4957 I grew up on well water that was INCREDIBLY sweet tasting compared to even the water at my (rural) school that was maybe 5 minutes drive from home that drew from it's own well, so water can taste different even within the same region. I always know when someone has lived in a single town for too long, because they'll argue about water not tasting like anything unless it's fancy bottled water.
Also when we recently moved house, we got the fridge from the family we bought from and were warned to toss all the old ice out because apparently it can absorb more than just odors from the stuff around it. Meaning really old ice can start to harbor bacteria that can make you sick, even if that bacteria is technically not active. Makes sense, but it was a total surprise to my family to learn that.
Dear Mr. How To Drink, I've noticed that you've been putting out a lot of content lately. I hope you aren't overdoing it. Please use this show as an excuse to take as many vacations as you like. I will happily watch all of it. OK bye :)
Suggestions from an ex-castmember/local:
Best Classic Cocktails on property are at the Enchanted Rose in the Grand. Their Lavender Fog is the standout of the menu though.
Best Disney Springs is the Salt Air Margarita at Jaleo which has a salty foam on top (other great options on this menu as well). Homecoming has some moonshine based sugary nightmare drinks that would be great to see you try to fix.
+1 for Enchanted Rose
I don’t know how much of the chaos in this show is scripted/spontaneous. Either way I love it!
The secret is Greg films a few of these in a row so he tends to be quite tipsy
I think a brightly colored garnish would resolve your concern about the color of the Thai Basil Smash. Maybe include a bright red, Thai chili pepper in addition the basil leaf. 🌶️ 🌿
Really good point
I’m thinking a spring of cilantro, shaken and garnish? So glad you added the extra lime at the end - the whole episode I kept saying “needs more lime needs more lime” so you saved me from ruin a drink by making it with 3/4 instead of half. Well played!
You refer to the Tigress drink as an ol fashioned, but it’s more akin to a Lion’s Tail.
It is just a lions tail with a different syrup. Not close to an old fashioned at all.
Came here to say this, not sure why he was dancing around it. 1 oz. Allspice is a bit much for my taste, but Greg unironically stated how much he loves it.
Honestly, "Thai flavor inspired drink" is probably the most inspired use of a peanut butter alcohol I wouldn't have even thought of that
Cotton & Reed in DC, a small rum distillery, makes a killer allspice dram
highly recommend if you're looking for other allspice drams
I came immediately to say this! They make fabulous rums, great cocktails at the distillery bar, and the Allspice Dram is on my bar at home!
Love Greg and How To Drink, these episodes where he’s relying on his knowledge and experience to make novel and better versions of these drinks is him at his best! Truly inspiring content
It used to be toasted marshmellow foam on LeFous Brew.
The bartender at the America pavilion in Epcot told us the blackberry moonshine sour is the top selling drink in Epcot. I would love to see a review and recipe!🥃🇺🇸
Seconding this comment!
That sounds delicious!
It's a great drink, but like all drinks at Disney maybe a little sweet for my taste. I'd be curious to hear Greg's recipe for it!
i laughed out loud when your avocado went rolling because it was so relatable
staying at the polynesian is also one of my bucket list items. every time i think i'm doing well financially i think about staying for a night, and then i change my mind when i look at the price. every time. lmao
Really wish you could have tried the drinks from Disney's Galactic Starcruiser so you could help us figure out how to recreate those. Absolutely LOVED (most) of them.
My wife and I had dinner at Nomad Lounge when we went to Disney for our Honeymoon. The food, the drinks, the service was all fantastic.
At my work (tequila & mezcal bar) we do an ancho chile salt. Take dried ancho Chiles and food process them, then when they’re nice and processed, process them some more with a bit of coarse salt. Nice smoky delicious but not too spicy
I'm a big tamarind fan, I'd love to make a Tempting Tigress. I just wish Allspice Dram was available where I live.
Thank you! I was looking forward to this after watching the other vid. I know it was brief in the other one but Trader Sam's is my favorite place to get drinks when we're in Orlando and I would love to hear your takes on your favorite drinks there. Or some tips on making them on home. Cheers man!
Sam's is phenomenal. I stick to the Hippopotamaitai, the Zombie, and the Uh-Oha
As an absolute Disney World nerd I loved this video so much!! I would like to suggest that next time you visit the Edison at Disney Springs, Steak house 71 at the contemporary, the Space 220 lounge in Epcot (very hard to get a reservation), and the Enchanted Rose lounge at the Grand Floridian! I’m excitedly looking forward to your next Disney video! 🥰
9:40 "Whatever I'm doing here is great."
Who am I to argue with greatness?
I really liked the last drink where you showed the whole process if trying to figure out the mix. Id love to see more of that!
I came here hoping Greg would finally do a Yub Nub and teach me how to make an elevated version for home.
Thanks for doing some fun ones, at least. Tempting Tigris and LeFou's Brew look good.
I think he did some on the cantina drinks a while back
Mixing my love for mixology and being a disney adult makes this peak content for me ❤
Same! Definitely more of this 😂
I really like the sound of the Thai Basil Fizz, quite a different idea for a drink
Thoughts on the avocado Margarita, what are your thoughts going the frozen route and tossing in a fresh avocado when you blend it up
Tough Titties is so classic! It makes me think of my dear departed Aunt , whom we all miss.
Chinola goes in about 75% of my drinks because I love passionfruit. It's the best liqueur on the market. Thank you for the recommend, as you're how I found it!
For the Lapu Lapu, you should use calamansi juice in place of lime, and maybe a spear for the garnish instead of the umbrella ;-) I wonder how it would be with alak, like lambanog!
I'm so glad I found your channel!
(Actually a few years ago)
But i love to watch your videos after coming home from work/university.
Keep up the good work!
Greetings from Germany
Hamilton does a good allspice dram as well 7:43
I need to get my hands on that!
🔥
Yes! Pimento Dram! Came here to comment the same thing. I love anything Hamilton.
God bless you Greg. Going through a tough time right now, and I'm really happy to see this. Love seeing your content/uploads. Keeping me positive!!
The tasting notes on 25:16, especially if taken out of context, is just magic.
A Lion's Tail! The Tempting Tigress is a Lion's Tail plus tamarind! One of my favorite cocktails! Bourbon, allspice dram, lime, bit of simple, and bitters. Doesn't make any sense but it's a classic and incredible! Please make more.
When were you there that it was so quiet? La Cava usually has a line up the ramp and into the front lobby. Nomad Lounge usually has a wait of an hour or more. You're more likely to score a bottle of Pappy 23 for 50% off retail than you are to get a table at 'Ohana most of the time.
i've always wanted to see you do your own personal faves or some new recipes you've created, but as i'm writing this i'm sure there's gotta be something in your thousands and thousands of vids you've already made. anyway, a revisit could be interesting. love your stuff greg, see you next time ❤
The flavour profile of the disney/HTD Thai basil fizz is so different to what a Thai basil fizz is in australia/the one bit of Thailand I've been to that it's spinning me out. Would be super interesting to try.
I'm shocked it's that regular of a drink. It literally sounds like they just tried to make pad thai into a drink
This felt like a throwback episode. LOVED IT. The Tasting notes!!! Really interested in trying the Thai Basil Fizz at home!
Hamilton Allspice dram is way closer to what you would find in Jamacia that I have found. Austrians don't really get it down authentically. You should try it.
YAS! More Disney / Theme Park / Amusement Thing whatever content please!
A deep dive into drinks using all spice dram including original riffs on classic cocktails would be great
I think it would really be cool to see an episode exploring what goes wrong or right when balancing a drink using more of a chef's guide to the basic flavor groups (sweet, salty, sour, bitter, umami) and then using those principals to make a drink on the fly. Mixologists use it too (to an extent, but often with different terminology), but I want to see an episode attempting to emulate how a chef might tackle a new recipe.
Giving a recommendation to the Strawberry Fields at The Edison at Disney Springs. Best cocktail I’ve had in my life.
Definitely curious what you would do with the Violet Sake at Epcot's japan pavilion. I like the way it is there, but I bet a more complex variant on it would be fun
Love watching Greg making drinks (both good and bad) and my favorite parts are always the tasting notes on screen, they are a riot. Sadly, living in Seattle, I will not be able to have any of these drinks from the source, and the production and ingredient lists are complex beyond my skills, so they will not be made at home. Keep up the fun!
The shaker would've made a better phone if you would've turned it and held it upside down and then put the cartridge in. If you do it while it's upside down it works better. And then shake it and turn it right side up and then use it like regular
I tried making a Tempting Tigress by the book but mine is overbearingly sweet. I think the syrup I bought is the issue because it did not taste like HTD's description.
Nice to see your creativity and problem-solving at work!
Totally made a Tempting Tigress after watching your previous episode. Made tamarind syrup just for the occasion. Did not disappoint.
I think this is just Greg's version of "Hey I got a new Oxidizer and I wanna try it out," like a dad with a new power tool on Christmas. Great show as always, and I'd love to see a HTD on Disney themed drinks (Movie, Theme Park, whatever!)
i've always found that when working with bad ice, a combination of slightly different techniques when making the drink as well as drinking the drink fast enough so that the ice doesnt start to float negates most of the problems that you have with bad ice. of course this only works if you're the one making and consuming the drink. i once made a cocktail up on the spot for someone that i was super proud of but she let the ice dilute to oblivion and that made me sad. she enjoyed the drink though and i guess that's all that matters
The shots of Disney in the open were very cute. 👍
5:48 as someone who worked at a place with commercial ice machines and had to do maintenance/cleaning activities to them, I ALWAYS wonder how long it has been since an ice machine was properly cleaned.
LMAO when the tasting notes for the Thai Basil fizz are put up on the screen, it looks like you hate it, then you're absolutely electrified once you get to that part of the episode. I would like your thoughts on the "Death in the afternoon" cocktail. I call my rendition "La Petite Mort" because I add a couple dashes of simple syrup. And I serve it Ice cold too.
For the Thai orgeat what peppers did you use and what were your ratios? This seems like such an amazing addition for someone who likes tiki drinks.
Violet Sake in Japan's pavilion is our favorite and easy to make at home.
I enjoyed the Banana Cabana drink at Banana Cabana in Caribbean Beach resort, but I think it could use your personal touch.
27:15 I know you don’t love Disney Springs but we love the drinks at Boathouse! I also love the Ngumu Jungle Juice at Dawa Bar in Animal Kingdom. Enchanted Rose at the Grand Floridian has some good, yet overpriced, drinks that would be great if you could remake!
I just made the tempting tigress and it’s so good! It feels fancy.
Love the concept of these videos. Like “chains of America” on steroids
Thai Basil feels like a cool experiment, might go and try it myself
I feel like the Tigris is more of a play on a Lions Tail rather than an old fashioned. Great episode as always!
I highly recommend The Edison at Disney springs! Great entertainment at night, too
Loved this 2-part series! Thanks for the recipes!
The way you're describing the role of the lime in the Tempting Tigress reminds me of the Bitter Giuseppe, where the lemon is there to amplify the other flavors, but it doesn't read as a sour or citrus note at all. (I need to get me some Allspice Dram so I can try making this one! And honestly all of the others in this episode...)
You know, I never would've thought it was the ice quality itself that made everything taste off at Disney. I figured it was just that good ole' Florida swamp water the ice was probably made of that brought that flavor. I'm from Chicago where it's way too easy to take for granted how awesome the water quality is here and some of the other major cities around the Great Lakes.
The ice quality can make a lot of very subtle differences, even to a glass of water... but other than being more watered down, the kind of major changes Greg was noticing are from the swamp water.
@@adde9506 Ah, so it wasn't just in my head. The gator drool those people drink daily does indeed taste worse.
Dude I love evolution in drinks and in soap profiles, so I'm excited about your findings
5:28 - "The only thing is... like almost all the drinks I had [at Disney], it was made on poor ice. Like bleeehauahauh, ice-machine ice... You dont need perfect ice but you dont want bad ice, that ice was bad, but the drinks were good... Like, I just explained to you, you dont want sloopy-droopy-woopy-wop-ice" - Greg, from H2D
Advice I will keep with me for all time 🫡
These recipes are very compatible with my flavor profiles thank you.
I’ve had 2 bottles of allspice dram from quarantine
Great show. Looking forward to one on Trader Sam's drinks.
Passion Fruit has become one of my favorite ingredients to add for cocktails lately - made all the syrups for a Saturn (passion fruit, falernum, and orgeat) and it's so good. Port Light is also pretty good - Bourbon, grenadine, lemon juice, and passion fruit syrup. The Starboard light substitutes Scotch for the Bourbon.
BTW - Hamilton Pimento Dram is another fairly available Allspice dram (pimento is another name for allspice)
Is midnight local coming back?? Noticed the intro theme during the Tempting Tigress drink!!
I definitely think this should be a series!
Gotta make a second comment based off what you said about bourbon around 11:00. I live in a very small town and we recently got snowed in - I picked up a bottle of Evan Williams for $15 remembering how you said that the craft is mostly regulated. And yeah, I've been using it for old fashioneds and not feeling disgusted by it. I went to my friends the other day and he poured me a shot of Bullit, and I noted as I was sipping on it that if he had ango that any pour of Bullit could be a old fashioned without even trying because of how innately sweet it is. The $15 Evan Williams I bought doesn't piss me off - I honestly would still buy it going forward for a bottle in the house for cocktails.
PLEASE make a recipe book ❤️
One of my favorite videos you have done in a while! Thank you Greg, I am always learning.
Bitter Truth also has an Allspice Dram
Hey, since you have that tamarind simple syrup, you might be interested in a Vero Mango Margarita, named after the Vero Mango chili popsicles of my childhood. Could probably workshop to be more in your taste, but for me it's 1 part of the tamarind simple, 4 parts Ancho Reyes, 6 parts mango nectar, and 6 parts reposado tequila, dash of saline, shaken and then strained into a glass rimed with Tajin.
That was a good spin on that ice!
For some reason, hearing the theme from Midnight Local made me happy lol
Ok, after hearing you do the old timey radio announcer kind of voice now I want to see you make some character drinks for Hazbin Hotel.
Thai basil fizz maybe add lime leaves if you wanted more of the Thai kitchen taste.
Great video, stayed at the Polynesian as a kid whenI couldn't appreciate it. Anyway! Nomad is amazing. Tiki is the best... Beverly. Malort. When.
If you want to do some slightly more out there drinks, Oga's Cantina in galaxy's edge has a bunch of drinks that are meant to be somewhat sci-fi/starwarsy, they also have a lot of fun non-alcoholic mixed drinks which would be a nice addition to the episode as someone who drinks alcohol rarely.
So what would you recommend then for making good ice, what brands of water+ice making utilities?
That thai basil syrup... I bet just a bit of lime zest or Kefir lime leaf would rock in there!
Sloopy, droopy, whoopie-whap ice 😂
Couldn't have said it better myself
I have some ideas on how you might have been able to get the separation to work with a separatory funnel. I wonder if you started with fat washing grain spirits and then adding an aqueous layer you might be able to draw out the ethanol from the lipids a little bit better, and this would then dilute the grain spirits down to something like a vodka. Most of the other things I can think of that would force a separation are things that you probably wouldn't want to do in a food setting.
Some of these are definitely cool party trick drinks
You should've made an avocado syrup/orgeat which is just an whole avocado blended with the juice of a whole lemon and a lime then an equal weight amount of agave and honey. Honey to preserve the thing. In the fridge this concoction will stay green for a month. It's quite thick too like ice cream which it can be turned into. I made a margarita and an avocado colada which went down well...
Maybe for future Disney stuff you could do a "trying every drink at" and select a restaurant, try everything, and then do two parts like you did here. First part where you taste and review the whole drink menu at one location, then part 2 where you fix the ones that need it.
IDK if you go to other parks but you could also expand this series to somewhere like Universal if you ever go there.
You should try Hamliton’s all spice dram. It’s very good, and quite different from St Elizabeth’s. Has that Jamaican funk.
what is your opinion on grocery store bags of ice? I always buy one when I know I am going to be making drinks but is it truly better than the stuff you can make at home?
Gregg, the new book Tropical Standard is really good. You should try some of the recipes.
Kinda missed a major component of Lefou’s Brew in the original tasting. It’s an apple juice and marshmallow drink. I’d argue for it to be truly an elevated version, there might need to be a take on that flavor in it.
its also nonalcoholic! i get that this is a show about cocktails blah blah blah, but to really be an elevation and not just riffing off it one should keep to some of the restraints as the original
honestly may be part of why he hated the original. Too sweet
@Alex-wi1mx As someone who drinks, I fully agree. It's like saying, "Ok, I'm going to recreate the Big Mac, but it's going to be fully vegan and have vegan breaded chicken in it."
There's adaptation and straight up completely changing it.
I don't understand why he didn't freeze apple juice, blend it and then add some sparkling water. Could have been a less sugary Icee.
@@Alex-wi1mxAnd Greg has made non-alcoholic drinks in the past, such as the NiColas and Sunset Sarsaparilla. I think it could’ve been neat if he did an elevated version and an alcoholic version
@@vaelophisnyx9873Oh I’d agree. It is undoubtedly overly sweet. It’s just so strange he never made the connection to the marshmallow flavor being present, as it’s unmistakeable. There are liqueurs and syrups that are flavored to marshmallow that could have been added, swap a little bit of the Apple Jack for it maybe
I have a fruiting passionfruit in my backyard. Now i gotta make this
A few notes...Avocado margarita has half an avocado and midori in it. The Midori enhances the avocado flavor and rounds out the flavor with some melon.
Tempting Tigress is a Lions tail riff. The actual Tempting Tigress build uses more tamarind and lime and a little less allspice
I was specifically ditching the Midori because it’s insane, I guess that didn’t make the edit
@@howtodrink I think your Avocado marg is a vast improvement! I will definitely be trying it. Ditching the Midori is usually the right decision haha.
Have you tried testing to avocado tequila for shelf stability, or does it oxidize and turn the terrible oxidized avocado brown? The green is really interesting and looks good, but I'm sufficiently lazy that I'm not going to do an infusion every time I want a single drink at my home bar. I may be interested in making up a portion of a bottle if it'll be shelf stable though.
It doesnt last, you basically need to infuse as part of making the cocktail, which is admittedly insane.