This episode is brought to you by my Patrons: Thank you all! Get in on that sweet patreon action right here: bit.ly/H2DPatreon AND MIDNIGHT LOCAL IS BACK! @MidnightLocal Don't forget to check out Curiada - bit.ly/drinksforsummer - for spirits you might not be able to find in your local liquor store. Check out the How to Drink Collection for bottles you see on the show. Patreon: bit.ly/H2DPatreon Midnight Local - @MidnightLocal Curiada: bit.ly/drinksforsummer Fever Tree Ginger Beer: amzn.to/3Llprco Fever Tree Tonic Water: amzn.to/3Y19jEG 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 3 Coffee Cocktails...For Summer: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-KRzlsE9Y6NU.htmlsi=1of3Lokfh_fqmqus Who cares if this is the drink of summer: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-A4j7AjlkCB8.htmlsi=lst5_xScE-erAMfl Teddy Roosevelt's Drink of Choice: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-siz-VLCsD0I.htmlsi=FrUTcJZZQ7QL_UWh
I'd love an episode on cocktails that utilize lesser used liquors. Stuff like Batavia Arrak, Aquavit, Xtabentun, Mastiha. Ya know, weird stuff most bars don't even carry.
Ah, the essence of HTD - "Here's some good drinks and how to make 'em." Pure and simple. Also Greg chewing the furniture a little bit will always be timeless. 😆
It's one of the reasons I became a bartender. It forced me to be in a limited social environment that I couldn't escape from but I still had the "safety" of the counter separating me from the other people. I still don't like social situations but I've become pretty good at faking it.
Yep, parties were never my scene, but now I can just have fun at the bar and mix cool shit that makes everyone feel special. Definitely have to thank this channel for giving me something awesome to do rather than just always staying at home or being bored.
@@ryanziolkowski6743 Typically in English-speaking countries patrons are not allowed behind the bar and can be forcibly removed if they insist on going back there. It has nothing to do with how busy they are. Hope this helped!
The little "gremlin" cam where the giant Greg has to talk to us in the little front camera is a great touch. I'm sure the focus on it is hard to maintain, but it adds a bit of frantic energy which I love.
this show is comfort food for me tbh. It's entertaining, aesthetically pleasing (those slo-mo pours...) and with Greg's down-to-earth charm that makes it a great show to watch after work.
Big agree, honestly. I don't even drink much, but it's a joy watching and listening and learning about the different drinks. Plus good for a chuckle here and there!
Bruichladdich distilery is pretty environmentally minded, they've reduced the glass in their bottles and dispensed with presentation boxes, source their grain and water locally and state they aim to decarbonise their distilling by nest year. Their Botanist gin is one of my favs and the Classic Laddie makes a mean Rob Roy.
Let me tell you this right now, if you substitute an aged Appleton Estate Jamaican rum for the bourbon, you can make an amazing Lion's Tail. 1/2oz fresh lime juice 1/4oz simple 2 shakes of the angostura bitters 1/2oz St Elizabeth Allspice Dram 2oz Appleton Estates 12 year shake, strain, bam. Enjoy. Thank me later.
Oh my god the whiskey smash was a mess, and I appreciate the honesty of keeping it in the video instead of re-shooting. It's delightful how little you take yourself seriously
oooh speaking of Fever tree, they make what they call a "distiller's cola", which is meant to be a mixer for top shelf spirits. It would be fun to see you do a wide cola review, because I've always thought the pepsi/coke duopoly is holding the cocktail world back.
He did a great Ginger Beer roundup a couple of months ago. The thing that threw me, though, was he said Fentimans wasn't very hot. Last time I had Fentimans it was knock you off your seat hot, with chunks of ginger floating in it.
I feel like more of a connosieur of Greg than of alcoholic drinks at this point. He starts so bitter but there's an incredible evolution toward the end of the epilepsy-medication-fuelled path to inspiration... He wakes up to genuine, qualified creativity, curiosity, his passion returns. I am inspired and left at-ease. 8.8/10, would watch again.
Greg (AND hidden Meredith!), this was a fantastic episode as always! I really appreciate that the last video or two HASN'T been a BetterHelp sponsorship -- I think that's finally pushed me to join the patreon tbh, I appreciate the integrity even with a slip-up, and I'd rather toss in a few bucks than see you have to reach for sketchy sponsors like them. As for the carbon-neutral stuff, I don't have anything to add, but I'm a HUGE fan of boiling the planet a little slower! and a huge fan of the show! so an episode about things that boil the planet slower sounds like a GREAT win to me!! Keep up the great work, guys :)
you seem more: -knowledgeable -confident -innovative/creative all while making things come across effortlessly. It's been a pleasure watching you grow over the years.
I do love that after everyone got mad about the better help sponsor he just throws 2 episodes in a row for patreon. Hope the community shows up for that.
I'm digging the dynamic low camera angles. Not overused but spices things up just a little. Almost akin to Alton Brown, in that Greg always seems excited to talk about what he's doing, but to a closer shot so it feels like he's talking to you, not AT you.
Copperworks in Seattle does sustainably sourced wheat for their Whiskey. They have a whole thing about signing with farmers who are making sure salmon populations aren't affected by their wheat farming. Was a really cool part of our conversation whilst tasting.
Teacher, here. Been drinking ritas and mai tais all summer, with a few others thrown in - the occasional mule or whiskey sour. The key is having the drinks at lunch so a large portion of the afternoon is a nap. Haven't made a whiskey smash yet, but - I will today. Cheers.
Angels Envy has sustainable initiatives with plantings trees due to the environmental costs of oak barrels. I’d love an episode on environmental costs of cocktails/distilling!
Don’t know if you’ll see this, but all the same, I need to offer thanks. I fell in love with tiki bars about a year ago, and thanks to the channel (and some other research), I hosted a tiki/record party, and managed to put some decent drinks. Doing it again tomorrow, having messed around with some new recipes I’ve put together over the last couple of weeks, largely thanks to the inspiration of workshopping cocktails via watching HTD. Hope the world is smiling on you and yours.
Lime juice is an amazing tenderizer for pork, it will actually dissolve it, a couple bottles of it in an aluminum pan with a rack of ribs, they are done in a hour or so on a charcoal grill .
@@Sangreezy Yes, while there no amount of aluminum that is good for you 😅. There should be a tag in every aluminum kitchenware that says not to have prolonged contact with acid food. That goes for foil, Tupperware, knives etc.
idea for a future challenge video! take "tasting notes" from past videos out of context, and Greg has to try and make what drink he thinks it describes, will be especially difficult if the ones used barely have any helpful notes and more explitives and exclamations, theyre my favourite part of these videos and i think they should be utilised more :)
not a spirit, but one of the only carbon neutral wines is Lubanzi. They have two reds, two whites, an orange wine, a pet nat, and a sparkling rose, so lots of variety. They're also a b-corp and social enterprise (50% of profits go to healthcare and early childhood education for migrant vineyard workers and their families). Really cool product and company!
Strongly recommend watching The Prisoner, worth seeing people's concerns and viewpoints in 1967...and how much is the same today. Also just cool to see Patrick McGoohan handle an increasingly surreal environment.
Always love you, love you revisiting simple recipes and being the least snobby yet sophisticated taster around. I HATE your new camera. Makes your editing feel jarring and amateur, sound levels jump around, focus jumps around. Really think the wide combined with the slow close is a winning combo. Thank you for making great content that makes me continually inspired to mix.
I recommend "For Whom the Bell Tolls", which is about the Spanish Civil War. I think you'll appreciate it more than some of his older, more contemplative stuff.
When I first started my "making fun cocktails" kick, I got a mule mug because it was fun, it was the thing you were supposed to do! Turns out I bought one WITHOUT the food-safe insert and was giving myself heavy metal poisoning for a weekend or two!
It takes a lot of copper to poison yourself. We're talking, like, ten mules a day for two entire weeks, each of which sits in the mug for half an hour before the first sip, assuming you have a preexisting condition that prevents your kidneys from flushing excess copper from your body. It's a bit like the paranoia about mercury from fish, but even sillier. The alcohol will kill you first.
I don't drink much at all these days but I still love your videos. I think watching cocktails and drinks be made still tickles the same part of the brain cooking videos do. Thanks to your last video though, I am having a ginger beer tasting festival for myself this weekend
Loving this deconstructive Greg that'll tell you the traditional of way of doing a drink, but also the dispelling misconceptions/rumours surrounding it
Diageo's new Bulleit distillery is carbon neutral. They use an electric steam boiler to provide all necessary heat inputs (most others use gas/diesel-fired boilers) and partnered with the local utility to have all the required sources to support that increased grid load be wind or solar.
So, when you hear "You can be whatever you want".. I usually don't believe stuff like that. Feels like a shallow throwaway comfort line, from any mouth, feels "pre-made" right? But when Greg said that, it sounded so confident and simple. Just.. honest. No fluff, from the heart. I paused the video and cried. Thank you Greg.
I had the stuff for Dark & Stormies and Painkillers and found myself a little tipsy and put a Painkiller amount of cream of coconut into a Dark & Stormy and discovered that the lime and ginger with the coconut knocked my socks off. I have been calling it a Silver Lining Dark & Stormy or a Silver Lining Storm, it's such a minor modification but I like them even better than regular degular ones now.
Hey Greg, the frame rate is a bit choppy on the main camera. The slow motion camera is normal, but shots from the main camera are showing a really low frame rate Edit: the main camera frame rate normalizes around 3 minutes in
As someone whose go-to drink is a gin and tonic, here are some of my favorite twists on the classic. I Wouldn't reccommend doing all of these at the same time, just go with one or two that sound good to you. -Sweeten it with elderflower liqueur -Garnish it with a sprig of rosemary -Add a splash of Ouzo -Use fever-tree elderflower tonic -Use multiple gins in the same drink -A dash or two of Angostura orange bitters
That Evan Williams Bottled in Bond is one of my favorite bottles to reach for for anything mixed in a cocktail or drink. It is an awesome whiskey for the price and for how easy it is to come by.
hey i didnt know that he has temporal partial epilepsy, i have that too :0 i just changed meds and can barely get through the day because im in da seizure zone, and i was watching this ep to get some secondhand alcohol experience while im too fucked to drink. nice
Dark and Stormy, I've noticed that I really enjoy strong vanilla notes in mine, which is very fortunate, because one of the bottom shelf spiced rum here is Bacardi spiced, and that makes an excellent Dark and Stormy!
A form of mule I’ve been enjoying recently is a sort of sake-mule I found in a cookbook a while ago. Put some sake, cilantro, sliced cucumber and ginger in a sealed container, let it sit for a couple hours, strain into a glass and build like a mule/stormy. Really nice
On the topic of adding something to a gin and tonic, I've had great results just making a "martini" and serving it on the rocks with tonic water! Using blanc vermouth instead of dry works really well for this. Really nice and refreshing, and lets you sip and enjoy a little more slowly than a martini without worrying about it getting warm.
Would love a *"Pantry Raid"* episode (or multiple). Like when all you have is half a vodka bottle, cheap flavored rum/whiskey etc., your daily utility beer and the normal kitchen provisions/spices etc.
One drink I've really been enjoying recent is a Salzburg 75, riff on the French 75 but with Grapefruit Radler instead of Champagne. 1.5 oz gin 0.25 oz simple syrup 0.5 oz lemon juice Shake over ice, strain into a coupe, top with ~3oz of the Grapefruit Radler. Very refreshing and summery.
I *JUST* made a Dark n Stormy with Havana Club rum and FeverTree ginger beer last night--did you retroactively read my mind? And can confirm, it's very refreshing on a hot summer evening
I had a Hemingway daiquiri for the first time ever at a wedding in May, and I gotta tell ya, after walking around Central Park in a 3-piece suit all afternoon, it really hit the spot
I did a lazy, Dark & Muley, because I only had a few ingrediants. Sweet lemon (my lemon tree is cross polinated by the orange tree next to it and the lemons are oddly sweet) , Kraken Rum, ginger beer, in a Copper (stainless steel) Mug. Had the desired tastbud tickling effect.
So part of the reason the Elemakule bitters worked, is that they are allspice and clove foreword. And those are flavors commonly used in southern Mexican and Yucatecan cuisines: savory and salty with cinnamon/clove/nutmeg and citrus.
I have found adding a little bit of St. Germaine to a Gin and Tonic takes it in a very pleasant direction! I'd say amount to the simple you added here.
I, too, love rum, but my favorite summer drink the past couple years has been the whiskey smash. I usually use Scotch because that's what I often have on hand.
My favorite way to make a gin and tonic is using Fever Tree Elderflower tonic and Greenhouse Gin. Combined you get a really floral, but almost berry like sweetness. I like to add orange bitters to it too.
Ok, seeing the Dark & Stormy reminded me of a rum & lime juice cocktail I just recently learned about that I absolutely love. The Midnight Daiquiri. Besides the rum and lime juice, it uses burnt sugar syrup, and I am just obsessed now. Hunting for more recipes that highlight burnt sugar syrup.
I love the addition of the shots where you lean downwards to talk to us, it kind of gives off the same vibes as that one clip of Pedro Pascal turning around in his chair going, "You should know this too"
We had a weekend starting with Tequila mules (with super juice), with some added Ancho Reyes and tajin for spice - which was great. Then moved onto playing 'Will it Mule?' to find our favourites. I'm a Kentucky Mule fan, but mezcal and rum were popular. Plum Slivovitz less so.
Thank you patreons!!!!! I am broke but LOVE this channel. So thank you to everyone who throws money at Gregg, I would if I could. Come tip me so i can tip Gregg 😂
