I tried desperately to fix the bad drinks from Chili's How to Drink 

This was oddly the hardest one yet. Check out these links and tell me where to go next, are there any weird chain places I'm not even thinking about? Get the bottles I use in my bar here! Drink.curiada.com 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

One chili's waiter to another: "Man they're really puttin away the drinks at table 12" "I know they're fiends." "No, like that lady literally has a purse full of margarita filled thermos's."

As a former Chili's bartender they put sweet and sour mix in each drink. Definitely why the simple fixed the third tropical sunrise attempt. Also it's called a Presidente Margarita because it used to be made with Presidente Brandy. I actually didn't know they changed it to E&J until I watched this. Has no relation to an El Presidente, but I get the confusion.

The slow devolution of sober Greg into tipsy Greg is truly a thing to behold.

Chili's: *has an actually decent (or passable) cocktail* Greg: "Impressive, you made me use 10% of my power."

"The Quenchiest" Greg, your editor deserves a raise. She has good taste in cartoons.

Just woke up to find a thumbnail of Greg dead on the floor. We really have been stuck on the “Greg Torture Arc” for far too long

Meredith having a microphone was such a good decision and I love all that she adds to the show!

Do a "fixing the bad drinks from Outback" next! Their new smoked cinnamon pecan old fashioned is by far the worst drink I've ever ordered out anywhere

I was worried this was going to be just hyperbolic dunking on chain restaurants' drinks like another channel I stopped watching because of that behavior. This was actually really good and enjoyable, explaining what was happening and why; not insulting just to insult but actually thoughtful commentary. I love this.

not including Greg's twitch streams i think this series is the most we get to see casual Greg and it's positively fantastic, I also feel like this series could go on for eternity and that's fine by me

Greg's take on the el presidente margarita straight up turned him into Dr. Frasier Crane

When I was going to Culinary School, the CEO of Chili's came to visit my hospitality class to discuss stuff about how Chili's became so successful. I told him a little thing my mom and I say about Chili's in that "It's a restaurant you go to when you don't know where you wanna go." Because Chili's has such different foods for different tastes, the whole family could eat; since my dad is a famously picky eater, he could eat something there and I could eat something adventurous. The dude *LOVED* it and gave me HUGE praise for the idea.

Hey former chilis bartender here, the tropical sunrise had a sweet and sour mix with the pineapple juice so that’s why it was super sweet. And I LOATHE everything about the jackberry margarita. It’s roses blackberry syrup you’re tasting. Hated making them, hated drinking them, hated anyone who drank them.

as a cheesecake bartender, im excited for the cheesecake factory episode.

I love that these episodes aren’t (always) “Greg made a drink and it’s perfect” and we actually get to watch the tasting and creative process.

I'd kill for a book with all the mixes and remixes you've done, with a compilation of your comparisons and thoughts on different brands.

Title: I tried desperately to fix the bad drinks from chili's First drink: it's not bad. Its really hitting the spot right now

No "HI WELCOME TO CHILI'S" cold open? Come on Greg

For the jackberry they just use a cheap blackberry syrup, not a liqueur, used to bartend there

“ a breeze passing through honeysuckle “ my new personality for the summer thank you greg i will always strive to be this poetic

“Sometimes there’s no substitution for iteration” - that’s a life lesson.

I've had the Jackberry at my local Chili's and loved it. I later ordered it a county over, and it was a horrible medicine nightmare.

One of my favorite things is when Greg goes off on a tangent about where he thinks the drink would be enjoyed. It brings so much character to the drink, and to be able to visualize an atmosphere where the drink would be enjoyed is so great. I'm sure he's just vocalizing his thoughts and personality, but it shows why he's so damn good at what he does.

hey only 15 comments so if you're reading this (and I guess there's a fair chance you are?) thanks for what you do, it got me into making cocktails and mixology in general. keep up the great work.

This whole episode reminds me of that time I went to a pretty low-tier mexican chain restaurant and I was suprised that they had some decent straight mezcal on the drinks menu. As expected I probably was the first person they'd had order the thing cause both the waiter and the person tending the bar were utterly confused that I'd order that and didn't even know where the bottle was... They had to get a stepladder to fetch the bottle from the very top-back shelf of the bar and after what I observed to be some vigorous fretting the waiter came up and they'd decided to serve it on crushed ice with a lime wedge lol I mean mind you this is the kind of restaurant whose most ordered drink is a pitcher of blue sangria.

I love it when Greg doesn't nail the drink on the first try, shows hes a mere mortal like the rest of us PLUS we get to watch his brain work as he tries to solve the problem. Really good stuff! oh and I loved the bright green with strong red hard line at the bottom, looked so weird but in a good way.

first one reminds me of cactus juice from AtLA "its quenchy, it'll quench ya, its the quenchiest!" lol

Took my sister to Chili's for her 21st, and I ordered an Old Fashioned. They couldn't make it because they (either that location or Chili's in general) doesn't carry bitters... I was *very* concerned...

The tropical sunrise was what got my mom into liquor drinks. She was previously a (gags) a Smirnoff ice lady before. She has a much more refined palette these days. It was the bridge she needed.

As a European my only knowledge of Chili's is from the Office and now from Greg. In my understanding anything goes in Chili's, it sounds like the Wild West of fast foods.

It could have been that the De Kyuper Melon Schnapps is much more melon-y then Midori, which gives that quenchness you were talking about that melon and cucumber has

Greg, I'm so glad you get that "ash tray" smell after the first sip, because I get that with a LOT of drinks. It keeps tricking me into thinking my neighbors are smoking outside my bedroom window again. I'm glad that phenomenon is not just me.

Can't believe you still aren't calling this show the chains that bind us

Can I mention how much I love that you show your process? Like a lot of chefs share recipes and ideas after weeks of development and refinement which is fair to get the best out there, but you dive into how you balance and what you look for in each attempt, it shows some of the work that chefs and bartenders do behind the scenes.

Regarding the 1st drink, I think the issue is the midori. It was an issue in the midori margarita from the customer is wrong episode, and the various iterations you had to go through for this one seems to reinforce that that ingredient isn't fantastic with tequila.

I doubt any of us expect you to juice a pineapple every time you need it lol. These videos always make me wanna start a home bar… and make me regret drinking Walmart margarita while watching 💀

The recent chain drink episodes have been fantastic! I'm totally going to try the last one since blackberries, I'll even buy the Jack Daniels. Why not try P.F. Changs next?

The issue you were having with the pineapple juice for the Tropical Sunrise is most likely from not having shaken the pineapple juice enough before using. The juice you poured looked thin, as if it had separated, which would give it a weaker flavor

That was the most chaotic intro I've seen in a while... Wow

Looking at the colors of the drink of Attempt #1, my brain was like, "It doesn't look like a tropical sunrise, but it give it a tropical feel..." 🤔 It's only when you started to stir it is when it hit me: "It looks like a palm tree!"🤗

Me: “oh nice, another HTD video, can’t wait to see wha”-*HIWELCOMETOCHILIES* *throws phone across lawn*

Funny story about chilli’s: one day when I was in 7-8th grade old I was out of school one day (sick or half day I can’t remember) and my mom took me out to lunch. I asked to go to chilli’s and she said “ I have a better idea” and she took me to Hooters. I had so a great time and ended up falling backwards out of a high top chair I was giggling so hard due to the fact that I never had so many pretty ladies talking to me at once. The entire restaurant went silent and someone yelled “man down, man down “, I got up still giggling and my mom was like “he’s fine “. I still love Hooter’s till this day and have never been to a chilli’s

How do you guys actually get three thermoses out of a chili's? Does Greg smuggle it out in his bag of holding?

This video makes me wonder; can we get a video of you making drinks based of flavor profiles? So sweet, sour, spicy, ect. I think it could be a fun series and help guide people to new drinks that fit their pallet

Just made Gregs El Presidente using reposado tequila, PX Sherry, and Grand Mariner (didn’t have the Citronage). My god, it was amazing. Best dessert drink I’ve had in a while. Thanks, Greg!!

Having just made that improved Tequilla El Presidente, you nailed it Greg. This is an exceptional drink. Thank you.

Greg, have you ever heard of Amarula? I think it is a South African cream liqueur. Anyway, my aunt gave me a bottle, and while it is tasty neat, I have no idea what to use it in for a cocktail

A Tropical Sunrise is supposed to be layered initially. You put the grenadine, then the pineapple, then a mix of the tequila (actually its supposed to be rum) and midori on top. Then the customer stirs

Greg, it's chilis, the first iteration should always have too much simple syrup and probably some sour mix

as a dutch person, i was pleasantly surprised with your pronuciation of de kuyper! I would also love to see you try some japanese whiskies. Recently bought a bottle and I think the flavor profile is unlike that of a scotch, bourbon, or Irish whiskey, since it is not as sweet and smokey compared to them, has almost a white wine/sake finish. cheers!

Make the drinks John McGuirk did for his bartending class in Home Movies. Such examples include "Yeast Infection" and the notorious "Dirty Frenchman".

Being a fan of Chili's tropical sunrise, I really enjoyed this episode hahaha

I wonder if the difficulty in matching the sunrise was that you drank theirs with the grenadine mixed in but yours was layered and didn’t contribute its sugar to the overall drink. Great stuff!

I’ve been waiting for this one since this series started. I used to bartend at Chili’s! It’s called El Presidente because that’s the type of brandy that used to be in it (don’t think you can get it in the states anymore). Also glad to see you liked the Sunrise; it was the most popular while I worked there.

My sleep deprived brain totally bypasses the Chili's logo and just thought you were making a few drinks that incorporated different types of chili peppers 🤦🏻‍♂️ Color me confused then it dawned on me lol

"Glass of Hatred," a new favorite Tasting Note.🤣🤣

Funny enough I went to a chili's at fort hood and ordered a long Island on occasion. I never had one before so i didnt know what they were supposed to taste like. I did know it involves a variety of booze and cola. One time I saw how they were being made. It was literally a smirnoff ice with Cola in it. Never ordered a cocktail there again.

Was SO excited for the Jack Berry, it's genuinely the only reason I go to Chili's anymore, had fingers crossed it would be present when I clicked on the video

Fun thing, you can ask them to add that blackberry syrup into other drinks. Very nice in soda and tea.

Greg a video on the history of Appalachia moonshine maybe? Maybe try making some cocktails with it? I live in the south and I still buy moonshine from a guy that makes it in his backyard. The best store bought stuff is sugarland shine though

I love that you just took down that one whole drink. "I don't think I can make this better" haha

love seeing multiple attempts to really get one drink right, I like seeing some of the stratagies/ideas used to get it closer and closer to goal

Greg pulling out a pretty good pronunciation of "DeKuyper" hit me like a truck. Rarely on the internet do I encounter people who come close to pronouncing dutch words correctly, let alone old-timey names! Kudos to you! (Also, great episode as always, obviously)

I might have challenge for you Greg. First off, love your show mainly for the drink recipes I can snag from you and try at home. So here's the challenge, try and make good cocktails with sake.

The best thumbnail on the channel yet, lookin good Greg!!

That Jack Berry Margarita actually sounds like a drink I could enjoy. Blackberries are my favorite type of berry and I like the taste of cough medicine like regular NyQuil or traditional codine syrup.

Former Chili’s bartender here. The drinks have gotten a little more “cheap” over the last decade, but it’s still a great place to get n interesting mixed drink, and a great margarita. The powdered sour mix is incredible!

Bruh as an ex Chili’s bartender, I feel this

Doles sells their pineapple juice in smaller, 8-ounce cans. I get those so I don't need to find a use for a quart of pineapple juice before it goes off. Also, pineapple juice will turn black.

Greg, making an episode: : "I wonder how many different ways I can pronounce the word Orange today..."

Dog, I quit drinking because I was killing myself and being abusive to others. However, I enjoy living a bit vicariously through you and these videos are very entertaining. I wish you the best.

Can Greg please release a bar book with all of these recipes? These are good. I’ve made so many of them and I can’t wait to do these, particularly the tequila el presidente (one of my favorite rum drinks)

don'tcha just love it when you're binging how to drink's vids and a new one pops up?! 👍

I’d love to see you do Texas Roadhouse cocktails. The hurricane margarita is one that would be fun to see you make better!

Anyone else know what Greg was thinking at 16:35 before he even reached for the bitters? That face was so telling 🤣😂. Keep it up love the content, this series is great too but, when you get back to mystery bars by Meridith I'd love to see you tackle Creme de Cassis.

Would love to see you try some drinks from Cinemark theaters! Their Tito’s Tea is horrendous so that alone I wanna see if you could make a great version of, and I hear wonderful things about the Callsign Blue, but have yet to try it myself

I'm thinking of making the topical sunrise for Holloween. The red (blood) and green (ghouls, zombies, etc.) color pallet just screams Holloween to me.

I’ve been waiting for this moment since the series began, and I have not been disappointed. This was fantastic. Thank You, Greg. :)

It's such a weird reaction to have to a drink but man if I was going to spring for a fancy wedding I would absolutely put that last drink on my custom cocktail menu. Sounds like all of my favorite things and exactly the right vibes for a rustic but fancy party

Gotta say, I’m loving this series! Seems like a great exercise in trying to refine your palette since you’re trying to pick apart the drink without really knowing what’s in them.

That missing flavor is the melted chilly's ice😂

As a beginner bartender I love your content! Your explanations are so similar to how I process so it's lovely to see someone else so similar ☺️ You're filling my mind with constant inspo so much so that I've had 3 cocktails approved for our new menu at our top bar in my region x

I bartend at a Chili’s and I’m not gonna lie, Jackberry is ass. But they made that tropical sunrise completely wrong, looks completely different at our bar and there’s no orange at all. Love the video though!

Love this series! Can we get a video recreating drinks from Margarittaville next?

THANK YOU GREGORY I’ve been watching your show for years and this is my favorite episode so far the presidente margarita is the true one love of the universe and what got me into mixology

Thank you, Greg, for welcoming me to the internet. At first I wasn't sure where I was or how I got here, but you oriented me very quickly am I'm grateful for that.

Would it be possible to include the recipes for these? Well, for the “Tequila Presidente,” in particular…

Greg's H2D episodes are "the quenchiest" for my youtube thirst.

i love the kind of drinks that turn Greg into different person, it's so fun

Greg coming into the studio: sober, let's get work done. Greg after shooting: REACTIONARY LEFTIST TIKTOKS. I love it.

I love the captain's castaway there. Just sweet and fruity

When he started counting his shakes I thought hed do a Laverne and Shirley bit

It’s really cool seeing all the attempts and the sort of thought process in the approach!

As always, great job, sir. I'd love to see a video (or series) just on creating and balancing recipes and what your process looks like.

I love melon flavor. And I will unabashedly scream my love of Midori from the rooftops. Any time it's on the show is a win.

I'd love to see you do cocktails of Lazy Dog (if that's in your area) their rum barrel punch is a fist full of fruit juice and a hint of rum but it literally punches you with a buzz

There is sweet and sour in the Tropical Sunrise. I bartended at Chili's for 10 years, and left about 6 months ago due to the company going to shit. Spec on the Trop Sun is 1 1/4 ounce Hornitos Reposado, 3/4 ounce melon liqueur, 3/4 ounce pineapple juice, and I want to say 2 ounces sweet and sour, shaken, strained over ice, and then the grenadine sinks to the bottom. The presidente margarita used to be called such because it used el presidente Brandy. They switched to E&J due to distribution problems, and I think they just made E&J spec due to cost efficiency. It was better with the Presidente Brandy, and the name made more sense. Spec if I recall correctly was 1 1/4 ounces Sauza Conmemorativo, 1/2 ounce presidente brandy (or E&J since about 2019), 1/2 ounce Patron Citronge, and 2 1/2 ounces of sweet and sour. However, that margarita is batch prepped now, so it's made in a 5 gallon batch and thrown into a keg and poured from a tap, which throws it off a bit. It's a garbage concept that is supposed to cut down on overpouring and keep consistency of the drink from location to location. However, if the keg isn't shaken regularly (they recommend every 2 hours) the ingredients kinda separate and you get a sludgy, thick mess towards the end of the batch. This is a company that doesn't trust their bartenders to have the competence to make a good drink, and my manager would keep the bottles for this recipe locked in the liquor cage to ensure the batch was being used instead of the drinks being hand made. The Jackberry margarita is garbage. Bad ideas make bad drinks. This one was introduced around 2018 or 2019, and I have no idea why it stayed on menus. I think it was 3/4 ounce Jack, 3/4 ounce Sauza Blue (not 100% sure if that's the right brand, but it was a silver tequila), 1/2 ounce patron citronge, and 1 1/2 ounces fresh sour, which is a different sweet and sour than the other drinks, made with lemon juice, lime juice, agave nectar and water. Once again, bad drink. Thanks for making this one. Chili's used to be great. Like I said, I bartended there for 10 years and worked for the company for 12. The last couple years I worked there, I felt like they were trying to simplify everything, pre-batching several drinks just so they could throw anybody behind the bar to make drinks, focusing on volume and value rather than quality. I was offended by all of that and fought back for a long time, refusing to use batches and trying to take pride in my craft. I finally gave in after I realized it was a battle I wasn't going to win. I was embarrassed to work behind that bar after that point, and after they implemented ipads for all servers, mandatory food runners on every shift who got about 20% of my tips regardless of if they did anything or even showed up, and an obsession with driving to go sales to the point where we couldn't open dine in service in a lot of cases because our kitchen couldn't handle it on top of all the door dash orders coming through, I realized it was time to leave. Went right next door to a well known Steakhouse, and all my old regulars that I still see often from Chili's tell me they don't even try to go there anymore because they either can't get sat, the quality is garbage, or the little staff they can hold on to doesn't know/care what they are doing. I could go on and on with the issues I have with Brinker Intl, but I'll leave it at that.

I don't drink and I don't want to or even have friends that to my knowledge do but you've become a comfort person to watch thank you

I guess that Chili's survives by the over flow from the Texas Roadhouse? lol I really enjoy these episodes Greg, thank you for the entertainment!