Best Gin drinks I've ever had | How to Drink
HTML-код
- Опубликовано: 18 июл 2021
- Click here magicspoon.com/HTD to get $5 off Magic Spoon’s deliciously healthy cereal, happiness guaranteed!
Lots of people ask me where to get the bottles I use on the show, check out Curiada bit.ly/HTDbottles who is currently delivering to 28 states and counting. With over 70% of the population covered there is a good chance they can deliver to you. Use code Howtodrink for free shipping on orders over $199.
I love Gin! Some of the best cocktails ever made are Gin based so this week I wanted to talk about three of the best!
Ramos Gin Fizz:
In shaker
Add .5 oz. -or0 15 ml. Simple Syrup
Add .5 oz. or 15 ml. Lemon Juice
.5 oz. or 15 ml. Lime Juice
3 dashes orange blossom water
1 oz. or 30 ml. Heavy Cream
1 Egg White
2 oz. or 60 ml. Ford's Gin
Dry Shake
Add ice and shake again
Strain into glass
top with 2 oz. or 60 ml. carbonated water
Gimlet
In Mixing Glass
1.5 oz or 45 ml. Lime Cordial**
2 oz or 60 ml. Plymouth Gin
Crack ice into mixing glass and stir
Strain into glass
Morganthaler Lime cordial**
250 G Sugar
Zest of 2 Limes
1.5 oz lime juice
25 G Citric Acid
235 ML Hot Water
Blend until sugar dissolves
Strain into bottle
Earl Grey MarTEAni
Rim glass with lemon and sugar
In shaker
Add 1 oz. or 30 ml. Simple Syrup
.75 oz. or 22ml. Lemon Juice
1.5 oz. or 45 ml. Infused Gin
1 Egg White
Crack ice and shake
Strain into glass
Garnish with lemon peel
Slowly but surely, I'm starting a mailing list so that I'm not fully dependent on YT's algorithmized notifications system. If you'll sign up, I promise not to abuse your generosity, or sell your info to anyone. It's over on the blog right here:
bit.ly/H2DBlog
Magic Spoon magicspoon.com/HTD to get $5 off
Drink Mate: amzn.to/3z4jJ6A
Ramos Gin Fizz: • Ramos Gin Fizz | How t...
The Gimlet, a Cure for Scurvy: • The Gimlet, a Cure for...
Earl Grey MarTEAni from Audrey Saunders: • Earl Grey MarTEAni fro...
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
Incredibly Awesome People who make this show possible!
Shelby Benton
Dennis Groome
Aditya Choksi
Whiskey Tribe
William Madrid
Erik Språng
Nicholas Tsotakos
James Evans
Adam Doyle
Kimber Guzik
Bill
Todd Swain
Richard Rappuhn
Affable Kraut
Olivia
Jeff Lewis
Huyen Tue Dao
Lee M Geller
Alex Bertrand
Daniel Batson
Magnus Gezelius
Charles Armstrong
Christy Rusk
James Ives
Christopher
That One Guy
Anne Burns
Sean Makiney
TsubasaAkari
Richard Trimble
Stacy Ferguson
Brandon Wilson
Marcus
Sarah Chapin
Brandon Mayotte
Jeremy Samuels
Adam Van Ost Schrot
Jacob Scida
Marcus Larsson
Joshua Church
Phil Warwick
Kira Metoyer
Manuel Fihman
Ryan Clark
Heather Briana
Raine Edgett
DORANGEDMOOCOW .
M W
Todd Anderson
Written & Directed by: Greg
Edited by: Sarie Moscato
Produced by: Meredith Engstrom & Stefano Pennisi & Greg
Cinematography by: Greg
Created by: Greg 
Хобби
Links for me, Links for you, You'll have a Link, I'll have one too!
Magic Spoon magicspoon.com/HTD to get $5 off
Drink Mate: amzn.to/3z4jJ6A
Ramos Gin Fizz: ruclips.net/video/YHRg3iCuwzw/видео.html
The Gimlet, a Cure for Scurvy: ruclips.net/video/iVC64ad8SMs/видео.html
Earl Grey MarTEAni from Audrey Saunders: ruclips.net/video/xAT8iGPDYB8/видео.html
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
Sad part is that Magic Spoon is the smaller advertisement in a very large Gin Advertisement. If they all just understood how important you are to them.
I looked into it with my baking skills, and the egg white makes a sort of meringue, and the cream becomes whipped, those are also folded together through shaking to make that stiff peaks. Now, I thought one day, why not cheat and use a whisk, or protein shaker ball, and that'll help. Right? No. It turned parts of the cream into butter.
What about flash blending instead of shaking?
Is the link for the vermouth preserver on there? I don’t think I’m seeing it. Sorry.
@@babywan4 Just search Amazon (or wherever) for “Argon Wine Preserver”. Many different kinds and price points.
Fun story: restaurant I worked at had a Ramos gin fizz that was cherry flavored and shaken just enough to give an inch tall pink column above the glass. They called it a Fleshlight.
Horrible.
@@doinyourmom7236nah, that’s pretty based
Yes, I love it!
@@doinyourmom7236
If I ever open a bar I'm buying a paint shaker for that fizz
I tried that, sort of, it made the cream into butter.
It helps to put it in the refrigerator after the shake, but before the soda
Was thinking the same thing
Hey kid, that's for customers only!
Lol
Orange blossom water can be had in most Indian grocery stores, by the way. Same with rose water.
Great to know!
Can also be found in some Lebanese/middle eastern places. I went to this one spot that had orange flower water and pomegranate molasses on the same shelf, with a bottle of pomegranate juice in the fridge right next to them. They had to know what they were doing lol.
@@connoremery9521 Same, I go to the mediterranean marketplace to get all this stuff dirt cheap. Also really good for spices--the place I go has boxes of cinnamon sticks for like $3, which is rad if you're using them for tiki garnish and don't want to spend like $0.50 a stick on McCormick just to toss it at the end of the drink
Thank you so much for your hint! Makes it wayyyy easier to get it for me
Ok
For that impressive foam column, do what's sometimes called a "reverse dry shake." Shake all the ingredients EXCEPT the egg (and soda, obviously) with ice. Strain out the ice and add the egg (optionally you can toss in the spring from your Hawthorne strainer), and shake in the chilled tin with the cold ingredients.
Pour it into your glass, and as you add the soda water you'll want to stir and agitate the drink with your bar spoon or preferably the straw you'll be serving it with.
Once you've gotten it down, that foam will stand so tall you'll be getting federal air space violations every time you make one.
Edit: Also, no need to shake more than a minute. By keeping the ice from contacting the egg, the texture will be MUCH improved. And if you toss in the spring to aerate it further... hoo boy...
If you don't want to mess with removing and reattaching the hawthorne spring, I've found that the little spring balls in blender bottles work really well too
I once went to a bar that took it as their mission to figure out how to make a gin ramos for me. They were tipped very well.
I've been doing gimlets for a while now. I decided to grab the citric acid and make the cordial instead of just using simple and lime juice. Holy cow. The extra prep time is DEFINITELY worth it.
It’s a game changer
@@howtodrink boom!!!!!!!!!!
Yeah that was my mind being blown from that lime corridial recipee.
"Reminds me of a cereal from my youth that I can't mention for legal reasons"
Not even five minutes later:
"F R O O T L O O P S"
A company's ad is very different then saying what a drink tastes like.
@@wolfsden6479 Perhaps, but more importantly... Happy Halloween, random internet person!
@@misterhijinks479 happy Halloween!
Froot Loops wasn't $10 for a small box like Magic Spoon is and it doesn't taste like cardboard either.
@@MaximGhost It's a small price to pay for being in denial about being healthy
parents for centuries: "Don't talk with your mouth full"
Greg when he gets a cereal sponsor: "How 'bout I do anyway?"
I gotta say this worked for me… paused the video long enough to place the order. Remember Hawkeye’s advice about cereal with gin? Snap, crackle, and burp.
Guaranteed I will never buy that cereal...
and honestly it was the best ad I've ever seen. I don't eat cereal and I was still tempted to buy it.
@@neighbortim as nasty as i found that I made a cereal purchase because he had a blast eating it lol
Unexpected Bill Wurtz
Lazy home'bartender' hack: Before adding the seltzer to the Ramos, throw it in the freezer while you clean up your gear. By the time you've cleaned up your station/kitchen it'll be nice and firm and make the towering foam look easy.
One of the greatest things about gin is that 50% of drinkers hate it, more for us gin lovers!!!
Anyone else gonna talk about that lemon squeeze? Just straight on the table.
Instantly paused and went to the comments to make sure someone brought it up!
Or the Lime Slow-Mo cut that shows him “cutting” an already cut lime. It’s VERY blatant. The movie magic is ruined. My disappointment cannot be expressed enough through words.
Hey that's the money shot
@@Mean_Bean279 Lol Santa isn't real by the way...
does someone have the time stamp?
As for the ramos, I am currently employed at a gin bar but i'm no bartender. Although I know my bartenders shake a ramos for about a minute, then strain it into a collins glass, they have it sit for about 10 mins in the cooler then add seltzer. I never seen them not get the column of froth and its always perfectly balanced
What gin bar is it if you don't mind me asking?
This is really the key. You need to let the meringue set and separate from the liquid of the drink. That gives it time to hold its shape as you pour the soda
@@eliasmontoya7515 a bar that only serves gin drinks
This is such a funny coincidence, I got done mowing the lawn and decide to fix myself a Earl Grey MarTEAni and check the internet to find one of my favorite youtubers making a video about gin, freaky.
I made a Gin Gimlet and used Key Limes and some thickened heavy cream, tastes like a Key Lime Pie in a glass.
Measures please! Would definitely like to try this one. Thanks.
@@lorenwilson7284 same as Greg's here but using key limes. I dry shook ~1oz of heavy cream to thicken it before adding the other ingredients to keep it from curdling in the lime juice immediately.
@@applecrow8 We used to do that too, as an after dinner 'sweet treat' instead of dessert but would rim the glass in finely crushed graham cracker. Sheer heaven.
@@kmfdm10392 Def going to try that, sounds like it elevates it to an even higher level!
That sounds delicious, although the gimlet is kind of perfect on its own.
For anyone else who wants to know, after much research I believe the Italian cookies that use orange blossom water Greg mentions at 6:49 are most likely "chifferi di Finale"; a crescent-shaped cookie topped with sliced almonds created in Finale Ligure in the 19th century. Failing this, I also found a dessert featuring orange blossom water called "bugie"; sweet fritters usually eaten around Carnival time across Italy and apparently enjoyed year-round in the city of Vallebona (where all of Italy's orange blossom water is produced.)
I've been mixing tea in spirits for the whole pandemic and found some wonderful combos. A strong sweet golden monkey is great in whiskey, a rose congou black tea is real nice in a gin and a more vanilla-heavy earl grey is fantastic in rum
I personally enjoy a mug of Darjeeling tea mixed with a shot of Tatratea 52% and a smidge of cane sugar.
When you think about it, thats how Gin itself came to be. Foul spirits steeped with botanicals to improve the taste, not disimilar to tea.
Gin is the alcohol of tea's I guess.
If you like the Gimlet (and I love the gimlet) try an Army Navy:
2 part Gin
1 part lemon juice
1 part Orgeat
Dash of Angostura bitters
Shake with ice and strain into a cocktail glass.
Wait, Army or Navy? And if both, why no Airforce?
@@JonaxII no idea why, it's just the "Army Navy" according to the bar staff at my local.
Orgeat?
@@rurugby Almond syrup. Like in a Mai Tai.
I shamelessly use a hand blender for egg white cocktails and it works well. Highly recommend you try it if you don't like shaking but you do like foam.
The Ramos doesn't have to take that much time shaking. Using the block of ice without the shards or loose ice works best. Also, drop the Hawthorn strainer coil in the shaker. Once poured, let it sit for a minute or so before adding the soda. Some say dry-shaking helps, but I've had success with both methods. Finally, make sure everything is cold. It may bubble up when hitting the foam, so a funnel can help.
I just noticed your "ahrange" pins along with pins of the drinks from the Va11-HallA and Flaming Moe episodes! Amazing.
Pins are fucking cool
I was just looking to see if I could find where he got them! Love it.
I made the lime cordial but made a gimlet with hibiscus infused gin. Added a nice floral fruity ness that went really well with the sweet and sour of the cordial.
Just tried the Earl Grey MarTEAni. It was already exciting to infuse some gin with tea as I would've never thought of that! And I'm absolutely loving this. I love the sweetness of the sugar, the sourness of the lemon, the airiness thanks to the egg white, and the gentle, lingering taste of tea. Thank you!
Used Morganthaler’s cheat of a blender for the Ramos. Just put a couple ice cubes in to chill. The only way I could get it perfect. I shook for like 8 minutes once and it wasn’t quite perfect.
The best strategy i've found after investigating a bunch is to leave out the cream at first, then whip shape with a single ice cube until it melts for like 90-120 seconds.
Then add the cream and some pebble/crushed ice and shake again until the ice is dissolved. Works every time for me, and only takes about a minute and a half!
@@LadyMorriganafter you poured it leave the drink in a fridge for about a minute or two to let the foam harden, then do the soda water. The foam can get soooo tall
@@PizzasAreForMe Eh honestly I find it kinda cheating to leave it in the fridge lol. I take it as a sign of pride when I can shake it properly to end up with tall foam without needing to leave it in the fridge or freezer.
@@LadyMorrigan doesnt have to be the fridge either, just, not pour the soda in immediatedly helps alot
@@PizzasAreForMe Hmm that makes sense. Will have to see if it improves the foam.
Ramos: when you enjoy drinking, but you're conflicted because alcoholism is common and often affects more than the life of the alcoholic.
I'll send you $$ if you promise to never do a commercial like that again!
Man, I really want to try Magic Spoon, I love cereal and it sounds like it's really good...I just can't justify spending $10/box I don't care how much protein it has in it.
You're not missing out. It's terrible.
I would never recommend it to someone who can have “normal” cereal without any issue. I eat it because it fits in my diet and I LOVE it for that, but if you can have Fruit Loops and Frosted Flakes and not have issues or fit it into your diet, definitely do that instead.
With this video I learnt how to prepare very nice gin drinks (bartender stuff), how parables work when breaking ice (math) and how heavy gas works (physics). Thanks for that from a nerd guy watching from Argentina.
I honestly really liked you talking through the ice cracking and spoon techniques. I think those types of things are sometimes difficult to explain in terms of strategies and trade-offs, and you have a really good way of putting that into words. Thank you for that!
I’ve been watching for a few years now and I always enjoy your content! The first video I watched was the old fashion and it got me into mixing as a hobby. Keep it up!
I love the Early Gray MarTEAni! It's probably my favorite cocktail I've ever had. (Thank you for introducing it to me!) I was supper happy to see it in this list.
I'm so excited to try each of these. I have tried so many new (to me) drinks since I started watching your channel and they have all been great so far.
Your video about gin is what got me to try gin in the first place. Absolutely adore the home made lime cordial. So much so that I finally bought a bottle of Rose's, used it once and threw it out.
The Ramos Gin Fizz is EXACTLY the argument for using an "elevated craft" shaker.
It screws together with gaskets instead of needing cold for a vacuum, so it doesn't spill, and also it's double walled so your hands don't freeze during the long shake!!!
The seal is so good that I'm comfortable tossing it in the air playfully as well, to entertain yourself during all the shaking
Dang I need a new shaker and my hands are always freezing when I use regular ones. Plus the top has measurements and I don't have a jigger... I just wish it was like, $20 cheaper!
Thank you for explaining how the wine preserver actually works. I didn't understand before why you always say it lasts forever because I've gone through a few cans of it thinking that I needed to push the oxygen out of the bottle, when in fact you only need a layer of the heavy gas to lay on top of the wine/vermouth to act as a barrier from the oxygen.
I have to say that I've now made probably 50 of the earl gray gin martinis it is probably one of the best mixed drinks I've ever had, thank you so much for the recipe they are amazing!
Please don't ever quit making content. You are a delight and a highlight of my week
That cereal ad was great! Very rarely do I get swayed into checking out a product by an ad, but yours are very genuine and by darn I'm giving it a shot.
Gross right?
Doing an ad read for food with your mouth full is exactly the casually chaotic energy I subscribed for.
Greg your channel has really gotten me into cocktails and i work at a bar now and have so much knowledge because of this channel. Thanks man!!
My bartending hobby started with your episode on the Earl Gray Marteani. Fast forward to today and I have had so much fun home bartending with our close friends this past year or so. This cocktail recipe brought a lot good memories in a rather terrible year, thanks for doing this one Greg!
You can always digress for spoons for me, that's fascinating honestly. Tools really do help to make the artist
"Greg talks with his mouth full for 3 minutes."
loving this series, cant wait to see this with other spirits
i love you descriptively you explain things. the note about the harmonics of ice made me smile
Had quite a few gimlets straight up at a jazz club night. What a combo
Thank you for continuing to carry us through the pandemic with your shenanigans and tomfoolery, good sir! Always look forward to your next episode, thank you for all the hard work you clearly put into this show!
Learned alot like always cant get enough of ur vods man
Ramos fizz is also my #1. It is a long-standing tradition for generations in my family to have them Christmas morning when we open presents. Great drink, great memories.
I've been making Earl Grey Martini's for everyone since your first episode on them, big hit. Thanks!
6:15 Did you just slow motion re-cut an already sliced lime?!
Love the show, keep up the good work!
Gin is my favorite go-to as of the past year BECAUSE of how well it mixes with mixers!
Just wanted to say thank you. I truly appreciate this video. -Much love,
Ty
I was raised in a french acadian family, my grandfather's cure all remedy was gin infused with beaver kidneys ( actual beaver kidneys). I still can't stand the smell of gin 25 years later.
Something sounds weirdly poetic about that. A drink infused with the organ its bad for.
Meanwhile I hate gin because of one bad hangover where my breath only smelt like gin for a whole day. Still can't stand the smell of gin almost two years later.
You should definitely try a Last Word! It's one of my absolute favorite cocktails, and delightfully simple. Equal parts dry gin, maraschino liqueur, lime juice, and green chartreuse. I usually stick with an ounce each, shaken and served in a coupe glass.
Yes!!! The Ramos Gin Fizz! Effin finally someone else talks about this cocktail with the respect it deserves. It is what got me into cocktails and initiated my first purchase of a cocktail shaker! Great opening
Just made the Ramos gin fizz this evening and I managed to get a near perfect column on my first time, and I’m so happy with myself
This was SUCH a good episode! Why do you not do episodes like this anymore??
Never thought I'd be so delighted to learn about rimming from Greg
Interesting note about orange flower water: It's a hydrosol of neroli (the essential oil extract of orange blossoms) a very expensive ingredient of old-school perfumes and colognes, and a now rarely used ingredient in modern formulations. Orange blossom water is literally a byproduct of the perfume industry, the same is true of rose water. The orange tree has orange oil (from the peels), Neroli (from the blossoms) and petitgrain (the leaves and twigs) which all have historic significance in the perfume industry.
I’ve just started the earl grey infusion for my moms birthday - I think it’s going to be perfect. Thank you for sharing these! Cheers🥃
Roses in the UK is actually decent and pretty close to the original recipe, I feel bad for you yanks with that high fructose corn syrup nonsense.
Really?! Well...gonna add some Roses lime to my list of contraband to stow away next time I visit (that already includes Havana Club).
Our Congress (both houses, both "parties") offloaded most actual law making off onto the Executive branch and now wastes taxpayer money by paying off lobbyists with pork barrel spending and the occasional protectionist regulation. Hence we are stuck with such varied nonsense as sugar tariffs, farm aid for billionaires, and the Jones act.
Me when my government lets people put poison in my food😅😅
@@dayknowsalchemy Yes its also less radioactively green than the US version by the looks of it,
@@stephenjones9840 Mmmyep.
I didn't realise that Americans don't separate the pronunciation of Cordial (Kor-jal, courteous) and Cordial (Kor-dee-ahl, a drink).
The more you know
Did you not realize they're visibly the same word?
@@ffwast visibly, yes. Audibly, no. Like Lead/Lead.
@@JonaxII Wait, do you mean lead, lead or lead?
i was searching for this exact coment haha, i was thinking the exact same thing
as someone whose favorite drink is the ramos gin fiz, i absolutely understand him finishing it off. So much work but so worth it.
Just turned 21 on the 9th and I’m looking forward to trying ALL of the drinks you made on your channel!!
I don’t drink but idk I love the art of it and this channel is awesome for that.
have you ever tried Barr Hill Tom Cat Gin? Making a Bee’s Knee’s with that is one of my all time favorite drinks! Don’t think I’ve seen that brand on the show, but it is truly fantastic
My fave Gin drink I ever had was "The Bees Knees"
I was at this POSH bar and all the drinks were $$$ but I bought like 3 because I'd never had it before and I just loved it!
It’s always a great day when we get a new HTD!!!
Love me some Gin!
Jesus christ Greg, that lemon close up hahaha 😂
If you wanna get more out of your shake, especially for foamy egg white drinks, try removing the spring from your Hawthorne strainer and sticking that right in the shaker. It's a trick Japanese bartenders use often and works like a charm.
This has been one of my favorites! Totally kept me super engaged.
A “French 75” (Champagne) or “Italian 75” (Prosecco) is my favorite Gin cocktail. (Gin, Freshly Squeezed Lemon Juice, Simple & Top w/ Bubbles over cracked or crushed ice.
I like my Gin Martinis (50:50 Gin/Dry French Vermouth) Garnished with Olives or Lemon Twist. I only make them at home though for fear of being judged!
Cheers Greg!
a bar at a local casino makes a french 75 with empress gin and its amazing, definitely a good twist
Best spirit and we all know it
We had a similar drink at our bar back in the day to this earl grey one. After infusing the tea into the gin we mixed in buttermilk and then added small amount of citric acid (think it was a 20% solution to water) The citric acid started to curdle the buttermilk and make it drop to the bottle of the jar, after sitting for a day in cooler poured off the top. The fats in the buttermilk pulled all the bitterness of the tea out of the gin while keeping the tea flavor. Did a classic gin sour with that with some ango in the foam - it was delicious.
Love your fav's man great video as always
When it comes to Gin I'm somehow partial to Roku Gin. May be the shape of the bottle and the name and history. Taste is interesting too.
I wonder if an episode with Japanese stuff might be cool? Greg has used Midori a few times at least but how about other stuff like Nihonshu, Umeshu, Macha or Shochu (brr)?
The bottle is so pretty, I use an old one for storing my simple syrup.
Roku has really nice floral notes. It's basically the only gin i drink.
First. Drinking a Gin and Tonic as I watch this too. Greg, you HAVE to try Ungava Gin
Ramos Fizz, an absolute favorite. We used to find these on brunch menus in the '70s. I now make my own. The orange blossom water is a must.
I wanted to try the Earl Grey Martini right away when I got home, but didn't want to wait for a gin infusion. Thankfully I have a bottle of Earl Grey Bitters from 18-21 Bitters. I added 50 drops. I can't be sure it's the same, but this is amazing. My gin was my favorite, Hendrick's Neptuna.
Greg: Simple syrup, lemon juice, lime juice, orange blossom water, cream, gin, seltzer
My basic ass: Gimme a few shots of gin and a can of Mtn Dew.
I was wondering how stable the lime cordial is? Or what the fridge life might be?
I have made this, refrigerated it lasted over 1 month. It's half sugar and citrus acid, which are both preservatives. I guess it'll last a lot longer. Made my 2nd batch this week. It's great even for 1-to-4 mix with seltzer water as lemonade and 1-to-4 ration with cold tea to make iced-tea.
It’s so great how Greg starts making up words on the second drink’s tasting notes.
Your first video on the Gimlet sold me. One of my go to gin drinks, the other is a Bee's Knees. I absolutely agree, the cordial is a must for that zippy, refreshing glass of awesomeness.
Magic Spoon goes great with gin.
Breakfast of Champions. My mind went right to Vonnegut.
A Chinese bartender on Tiktok does a great job on the fizz column. I never knew it was so labor intensive. He makes ot look easy, plus I believe he uses a spring and ice
Tiktok doesn't exactly lend itself to that level of detail most of the time, especially when influencers are more busy trying to show off
Great episode - love gin cocktails, they're one of my favorite :D
Omg, this tastes exactly the way I expected and I love it so much!
The Gimlet I mean. Which is what I came back to this video for.
I want to see what happens if you use a stick blender for a Ramos Gin Fizz.
This is a good idea
@@howtodrink I feel like this would work well. If J. Kenji Lopez Alt uses it to emulsify mayonnaise I can imagine it'd work just as well for that
Would like to see a Cuba Libre matrix
Virgin Diet Cubra Libre!
I clicked on this video hoping to find a new gin drink, but I'm so happy the Gimlet is here. It's been my absolute favorite cocktail to make since I first discovered it. It was a complete accident, since I had a bottle of gin and no one else would drink it, so I tried finding a good drink to make of it and found my number 1.
As someone who always liked gin better than anything else, All three of these sound delicious, but especially that London Fog martini - I love Earl Grey, I drink tea whenever anyone else would drink coffee, and man, this gin Earl Grey drink sounds amazing! I'm making it a mission to make it a signature drink I can serve, so I'll be attempting this between now and my next party to practice and then hopefully share it with my friends!
Re: The Ramos Gin Fizz
I've found that applying a reverse dry shake method results in an equally great drink for far less effort
Hey Greg, you should give japanese gins a try! Much like whiskey they are surprisingly tasty and unique, although they don't get the recognition that the whiskey does. There's a gin called Roku, made by suntory, which should be fairly widely available; really tasty and has some unique botanicals that make for amazing & different gin cocktails.
Japanese drink Whisky. Don't ever besmirch Whiskey like that again lmao Irish Whiskey isn't even good and is still better than Japanese "Whisky". Suntory is processed manufacturing at its finest. Absolute garbage.
@@malicioustactics6846 imagine having this bad of an opinion 2 years after I made the original comment
I’ve always leaned towards vodka cocktails, but I recently purchased a bottle of gin to make London Mojitos. These are some fine examples of what to do with the rest of the bottle! Who know, I may fall in love with the stuff 🤷♀️
I think your first two favs are spot on, they are my favorites too. I'm going to try the Earl grey martini soon. Thanks for your videos.
How much of a sin would it be to chuck a ramos gin fizz in the blender for a bit?
I was thinking the same. Use an immersion blender maybe 😅
Love me some Gin! Especially because most hate it, and my wife will stay away from my bottles..
Gin and tequila are my summer bottles, and I turn more to bourbon when the weather cools off. I have found, however, that regardless of season, a great steak dinner is hugely improved when preceded by a dry martini with a lemon twist.
Oh my goodness... The Ramos gin fizz is AMAZING!!! I've never really liked gin, but I may be a convert now. Thanks for this video 👍