Alright, sign up below if you're going to take the Anchovy Paloma Challenge. Trade: drinktrade.com/howtodrink Curiada: bit.ly/shopspiritsatcuriada Drinkmate: amzn.to/3JujXLn 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 Cursed Cocktails: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-HtxfPJZJtK0.htmlsi=IsLDg_PZ7ILs-rIW The worst drinks known to science: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-0q1A3Ayt9I4.htmlsi=MlORprETEnFioO-d Ruin a drink wit one word: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-3dUZq_ERv1o.htmlsi=2e32SWBFQaZUZ7UG What horrors await me...: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-yGWhCbieQgg.htmlsi=Q5m0Axolwwn_OKcf
I might try it but instead of anchovy, I'll try fish sauce. The flavor should still have that nice salty fishiness, but it will have none of the questionable texture.
I'd love that. I think, if it could stick, the salmon caviar would be great. it would give you the pop better, I think. Creme fraiche is slightly sour cream. It isn't soft cheese. _hmmmph_
If you get salt packed anchovies or salt packed capers, the extra salt has the flavor of what it was packed with. This might be your solution for flavor. Rim the glass in anchovy or caper salt.
Like, I'm DMing for a Curse of Strahd campaign with my D&D group - I think I might actually change the drink on offer for the feast from blood red wine to caviar margs, just to set up the line, "The secret ingredient is fish blood. Oh, please. If you've ever eaten caviar, it's 90% fish blood, this is only barely different,"
I never ever expected to hear the words "I'm just gonna muddle the anchovy," even on a Customer Is Always Wrong episode, much less on somewhere where it's of your own volition, holy shit.
He kind of did that with the parties episode, trying to make cocktails with the ingredients available at (IIRC) a frat party, a nursing home party, and a baby shower.
I feel this is a rebound for the AI episode. "You want experimental?! FISH COCKTAILS!" And frankly, these occasional bouts of madness is what we love about you, Greg.
After this episode, Greg, you are no longer allowed to complain about what people order on receipts for The Customer Is Always Wrong before tasting it because if you pulled 'Anchovy Paloma' out of that skull you would rip the customer a new one yet here we are
You have got to get together with Max Miller and try incorporating some of his Garum into a cocktail! Maybe one vid here with historic ingredients in modern creations and one on his channel in the style of his Drinking History segments?
Well Greg. the thing you are looking for is colatura di alici. Anchovy Oil, a little modern cousin to Garum. Works a charm with grapefruit in marinades.
I would be shocked if boozy Boba tea doesn't already exist somewhere. Maybe soak the pearls in a non flavored spirit of sorts and make a traditional green tea Boba, or hell, even soak them in a coffee liqueur and make a white Russian Boba cocktail
Caviar is fish, fish goes good with lemon and citrus, caviar is also salty, margaritas have salt on the rim. There is something resembling potential here. The good news is, regardless, the caviar is now considered a business expense and is now tax-deductible. Now that I think about it, a seafood flavored beverage reminds me of the DLC for Fallout 4, Far Harbor; there is a variant of the in-universe equivalent of I guess Moxie, it's called Vim, the specific flavor is called "Captain's Blend", it's like an indigo color, it glows, and it's made with aster flower and lobster, it's advertised as "the taste of Maine in a bottle", in-game it's a tester flavor the company sent out for review, it's fishy and people generally seemed to like it, the only side-effect being those who drank it smelled like fish afterwards, both breath and sweat. I'm from New England, I like lobster and shellfish, not sure what aster tastes like, but I would try it at least once.
I'm into it. Also, after getting further in, there are some anchovy sauces, colatura di alici, that could add the salt and flavor without the...particulate matter.
Oh, yeah. Just about any fish sauce could potentially serve a role, here. I don't know if they have the same flavor as anchovies, but it could lead to a convenient way to make the drinks.
Fish sauces and anchovies really don't taste the same. If you mash the anchovies with the back of a fork and shake them in, it should be fine. It's how we make ceaser salad and they dissolve by the time I'm done mashing and whisking everything else. Definitely no straw.
I don't know what possessed you to do this but this the kind of absolutely wild but still grounded in cocktail theory concept that I love about your channel!
I'm sure someone has mentioned it already but some good quality Thai or Vietnamese fish sauce is a great liquid replacement for anchovy paste if you want the flavor distributed more evenly
The last anchovie paste I used had crunchy chunks in. I figure they were bits of spine. If you get spine in your fillets uou can just pick it out. Greg just used the wrong pulverizing method.
I really enjoyed this episode. I especially liked that you were having fun, being creative, and just seemed really alive. Shorter videos with a fresher Greg is fine by me.
Finally someone else who understands that anchovies are amazing! I feel like tinned they're great for eating or chopping into something (fine chopping to scatter over a fresh pizza?) but I kinda wonder if a tube of actual anchovy paste would've worked better for the cocktail than the full ones.
You can make amazing pasta with just olive oil, anchovies, garlic, and lots of fresh ground pepper. The anchovies just dissolve in the oil as you cook them. No one even knows they're there. It's a super easy dinner when you are starving and don't have a lot of energy to cook.
Honestly watching Greg eat and love his first solo anchovy was my favorite part of the episode. And yes, I think a squeeze of anchovy paste into the shaker tin would produce a much more appetizing drink. And as long as we're sharing recipes, you can mix anchovy paste and tomato paste, put that spread on an english muffin, and top with scrambled eggs for a terrific breakfast.
@@adde9506 Obviously I'm not the OP, but this is how I'd do it (apologies for vague quantities, but this seems like the sort of recipe you 'feel' the right amount ). Start with a good slug of good quality olive oil (enough to generously coat the bottom of your pan, at least), add anchovy fillets (at least 2/person, ideally more like 4, but I 'love' anchovies) and cook on low/medium heat until the anchovies start to break apart. Then add finely chopped garlic (1-2 cloves per person, adjust for how much you like garlic). Cook for a 1-2 minutes, then add lots of fresh ground black pepper. Continue to cook for another coupe of minutes until the garlic goes golden, the anchovies disintegrate and the pepper becomes fragrant. The add the cooked pasta along with a bit of pasta water (I usually go for about 1 tablespoon/person with similar sauces) and mix until it everything combines into a sauce and coats the pasta. If it looks a bit dry, add another dash of olive oil. Serve with a little extra pepper and grated parmesan or pecorino cheese. If you want to add a bit of colour you can also garnish with fresh parsley leaves (if you do this, it's also a good idea to finely chop the parley stalks and add them to the oil alongside the garlic). Hope this helps.
Please oil your table, especially if you're going to use it as a cutting board. It looks very dry. (I can tell by the way it looks when you spill on it) It will thank you by lasting longer. Food grade mineral oil and a good buff
If the title or thumbnail said caviar margarita I probably would have watched this immediately, but instead I ended up waiting days before watching this absolute GEM
@howtodrink the reason it turned red was the caviar oxided from the metal of the barspoon, caviar is usually handled with mother of pearl spoons to prevent oxidation
I've been working on a signature drink and these drinks reminded me of it. -cachaça -hypntq -a crushed key lime -some "citrus caviar" from a finger lime Like a Caribbean Caipirinha
Greg so reminds me of a best friend ive had for the past 24 years. Though we havent talked in years, ive always looked up to him. I enjoy watching Greg and his bartending prowess and think back to the so many drinky drunk nights. Cheers 🍻
I could see just a splash of Ancho Reyes could be good in the anchovy paloma. You're already adding some smokey notes with the mezcal, so the fire from the chillies will play well with that. While it will also intermingle with the salty and fatty components of the anchovies.
Anchovy paste comes in a tube that would be easier to use than muddling. It’s great on bagels. Also for the caviar, I’d make a sugar syrup that closer to soft crack stage candy (mostly sugar and very sticky) than a bartender sugar syrup that I’d use in place of the cheese.
Probably been mentioned a couple of times, but do you have any intention of sitting down and watching the new Bartender: Glass of God anime? Maybe try making a couple of the drinks they show?
I'm not sure if you like unsolicited suggestions so sorry if this is annoying, but Ultrakill just got a major update and it's got a great aesthetic. It's a twitch shooter loosely based on the Divine Comedy where angels are robots. There aren't any in-game drinks that I know of but I think you could base some amazing and creative drinks off of some of the bosses. As an added bonus, the voice actor for Gabriel (Gianni Matragrano) is a very cool streamer and youtuber, and I bet he would be up for doing extremely dramatic readings of drink descriptions--hell, if he's not down to do it, I'd be down to hire him to do it! Either way, thanks for the years of great videos :)
You could buy anchovy paste or a fish sauce instead of the full fish… or maybe that fermented shrimp paste they use… everywhere in various versions in asia?
I would love to see an episode where you experiment with using Halophyte's. Apparently they are being used in cocktails to add saltiness to drinks. A halophyte is a plant that grows in extremely salty habitats. They look really cool and add unique flavor to the drinks from what little I have read.
I love the idea as à culinary expérience !! Quick thought. For the anchovy paloma, why not put the anchovy in BEFORE you carbonate the drink, and after, double strain into à glass? Might help extract as much flavor but without the "lumps and chunks" in the glass. Making it look that much better?
If you like anchovies, you really need to try kippers. They're in a very similar vein, and are smoked herring fillets that you can get in cans. They're a bit more subtle than anchovies and sardines, I feel like, but they are _very_ lovely to have on toast with some butter.
I genuinely love every ingredient featured in this episode, and I think they would all pair _remarkably_ well. But...combined? In a cocktail? Maybe not so much. Regardless, enormous thanks to you for boldly going! Now go brush your teeth. (and while I adored the color of Caviarita #2, I gagged a wee wee bit when you muddled anchovies...if you ever revisit these ideas, maybe try with some Gentleman's Relish instead?)
Perhaps instead of creme fraiche, something more neutral flavoured like a thin coating of xanthan or arabic gum might work? I once had a finger lime margarita which was splendid. If you've never heard of finger limes, they're these really cool little citrus fruits native to Australia. Each fruit is elongate, about the length of an adult pinky finger, and the vesicles form little pearls that look exactly like pink or green caviar. You need a fair few of them to get that one ounce of juice for a margarita but, once you do, it makes a very serviceable drink, and you can add some of the pearls to it for a textural enhancement (as a bonus, they won't taste fishy!).
I like how there's no context for this. It's like intruding in a villain's lair halfway through his evil schemes planning. "Yeah, fish cocktails, what of it?"🤣
Hey Greg few years ago I subscribed to your channel and caught your painkiller video ended up making them for my B-day that year and I've loved it ever since my b-day is coming up soon and I'd like to see if you had any other suggestions I like pain killers, old fashioned, and good margaritas. Always love the content and keep it up
I was on board with the margarita, but the muddled anchovies... prepared like a chocolate egg cream... absolutely wretched 👌 Taking this from the other direction, I bet a Caesar salad or other dish with anchovies would do really well with a tart grapefruit vinaigrette.
This is a great episode that should definitely become a series!! I would love to see you try some nice soy and fish sauces with mezcal and maybe an Islay scotch!
You should try an Bavarian classic. The Goas Mass (Goat Liter) its 32/34 Ounces from the following: 1/2 by volume: a dark beer with high ABV (NOT Guiness/Killkenny) 4-8 Shots of eckes cherry liqueur (or something compairable) and then you top it of to the line with coka cola.
The second one looked absolutely amazing. I'm a fan of salty even smokey margaritas (I use Ojo de Dios joven mezcal in place of tequila and blackthorn sea salt garnished with some lime and sea buckthorn). I'll definately try the slightly cheaper anchovie paloma and give my thoughts though 😆
For the Anchovy Paloma, how about shaking the drink with the paste than double straining to remove chunks. Maybe that will still depart the flavor in the drink, but with no chunks.
Tequila and fresh grapefruit juice (ruby red if possible) is my absolute favorite drink. I do not want it carbonated and I especially do no not want salty hairy fish in it! Leave perfection alone (although the edition of the mezcal sounds intriguing, I think I will try that).
the wonderful London restaurant Fallow makes an oyster shell martini: a dry 'up' martini made with Belvedere vodka steeped on ground oyster shells for a couple of weeks. like the fresh breeze off the ocean!
As someone who loves anchovies, i can totally see how the anchovy paloma would work. It's got that whole sweet, salty, sour, with a bit of bitter thing going on.
To rim the glass, agave syrup might make the caviar stick. Or maybe lime cordial instead of just lime juice. Something with a lot of sugar to make it nice and sticky.
