*You keep ruining them, I'll keep drinking them. ugh.* Viski: use code HOWTODRINK15 for 15% OFF bit.ly/3Qy2qoT Drinkmate: Go to bit.ly/drinkmateusa and use code 'howtodrink' at checkout. Curiada - bit.ly/heresonewordcuriada 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 Ruin a drink with one work: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-3dUZq_ERv1o.htmlsi=J_C08E-z-YyCFFau Cursed Cocktails: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-HtxfPJZJtK0.htmlsi=By9RgPUVnjROw0n7 Have you Learned Nothing: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-7x8v4KNTCQw.htmlsi=A-giinUY5RzHl819
Here's a terrible episode idea: Greg has to recreate cocktails from the obscure, uninformative tasting notes from his old episodes, and try to figure out what he made.
According to Gabriel "The Fluffy Guy" Iglesias, there are some alcoholic beverages that make you *say* their names. I think Malort is more of an onamatopoeia, the sound you make when the Malort you drank earlier comes back for an encore performance!
My favourite part of these episodes is when Greg tries to make something heinous but ends up making something good. Seeing him blow his own mind on accident is a joy
Heinz 57 is not just ketchup, and has been on shelves as far back in the 70’s as I remember. Guessing it is “mostly” ketchup-ish and shares a base, but the color and flavor is not the same. Wikipedia says: “By 1940, the term "Heinz 57" had become so synonymous with the company the name was used to market a steak sauce, which had a taste similar to ketchup. Because of this, its advertising campaign in the late 1980s and early 1990s used the slogan "It's like ketchup with a kick"”
I used Heinz 57 sauce on Salisbury steak when I was a kid in the '70s. It's more like ketchup mixed with a touch of Worcester and mustard. For the record, 57 is the "Varieties" of sauces they had at some point historically.
@@gamara85255They never had 57 varieties. One of the marketing guys just thought another company had a good slogan with “21 styles,” so they did the same thing. The significance of 57 is just that 57 was a catchy sounding number and people like having a 7 at the end.
@@gamara85255 it wasn't a varieties of just sauces, but a variety of sauces and pickles, mostly pickles at the time. Heck, they only took off the pickle logo off the ketchup labels, replacing it with a tomato on the vine, in 2009.
As the Pepperoni idea took shape, I immediately started thinking it'd make a good Lowball-drinks made like highballs but with a "lowbrow" or "budget" main component…like Dr Pepper or Mountain Dew.
Dr.Pepper is surprisingly good in stuff. I use it as a replacer for coke with rum. It comes out tasting very strongly of cherry. Especially when you use Kraken.
I think making a good mould fashioned might include both koji rice and nutritional yeast, both of which have a cool moldiness. Koji is toasty, and nutritional yeast is savoury and cheesy, pair it with a nutty bourbon or rye and you're really cooking with fire.
Pro tip: ditch the long Island elements and just do Midori, gin, triple sec, top up with a more mellow lemon lime soda. That's my favorite drink and ditching the long Island elements cleans up and simplifies the drink into its base elements better.
Before becoming maybe the best fantasy author ever, Terry Pratchett worked as press officer for a nuclear power plant. So he had nuclear power on his mind when he accidentally ordered "Three Mile Island dressing" with his salad. The staff brought out Thousand Island dressing...and a bottle of Tabasco.
Snowcaps I think would work too, and probably wouldn't be god awful. They're not... Really mould or fungus, but they give that illusion, for someone not wanting an unholy abomination.
How about a "Scuba Libre" where you augment a Cuba Libre with something fishy, like fish sauce, oyster sauce, that liquid that tuna fish is packed in, etc...
Please include the "Bees Wheeze" in the next episode. I'm envisioning lemoncello (in place of lemon juice), honey mead (in place of honey syrup), and everclear (in place of gin)... I doubt it'll taste too bad, but it'll get you buzzing.
Greg, Green Chartreuse is very hard to find now cause the monks scaled back production a bunch. Even curiada is always out of stock, and has an email notification list for when they very periodically get some in. Could you do an episode on Green Chartreuse and approximate substitutions, perhaps modifying something close to get it even closer?
1. Rum and Scope (pretty self explanatory) 2. Gin & Chronic (weed infused gin?) 3. White Mexican (White Russian with tequila instead of vodka) AND NOW ONES THAT JUST SOUND FUNNY 4. Negroni Spaghettiato 5. Piña Coca-colada 6. Long Island Ice Cream 7. Cosmopolitician
Yeah, Heinz 57 sauce has been around since 1940, lol. Between thinking Heinz 57 is a recent product *and* thinking that people born in 1997 are still children, I’m really not sure what interdimensional bizarro decade Greg’s currently living in, but it’d be nice if he came and joined us in 2023 sometime soon, lol.
You have seen the magic of Dr. Pepper, Greg. I have actually made a drink called the Dark Gamemaster which was Captain Morgan Black and Dr. Pepper Dark Berry. The rum actually tempered the sweetness of the Dr. Sadly...neither of those ingredients exist anymore...
@@gamemasteranthony2756 Yeah, that’s why I said you try remastering it. Try to find some combination of Dr. Pepper and some liquor that mimics the taste.
I like the drinks that rely on cocktail ingredients better than the ones that use random stuff like mayonnaise. Like of course a chunky cocktail is gonna be weird, that's not a drink.
Thank you... Imo those ones are usually just dumb and gross. It's more interesting creating something awful from things you are actually supposed to drink.
Love these, but I do like The Customer is Always Wrong, or tasting pre-mixed things be they canned, boxed, or others a bit more since those are things people order intentionally that might be terrible. Edit: Also on the note of drinks that might be bad ideas as a fan of the Battletech universe I've been planning to try and drink a House Steiner PPC which is 4 parts grain alcohol 2 parts peppermint schnapps. Think this is a bad idea HTD fans?
"The Frog Cutter" - A fog cutter that possesses the neon green colour and 2 bright red dots of the classic tree frog image (however you see fit to achieving that.)
I feel like 🤌The Pepperoni 🤌 works because of the aromatic spice profile that's present in dr pepper is similar to that in sweet vermouth or even bitters. Definitely going to try this out at my bar 😂
As funny as it is watching Greg's reaction to drinking something that tastes exactly as terrible as it sounds, my favourites are when he discovers something that really shouldn't work, but does. You'd think that mixology is such a well-explored field by now that pretty much all the flavour combinations that actually work would have been discovered already, so it's really cool to find out about new combinations I might actually want to try no matter how god-awful they may sound on paper.
My suggestion for this is a "Tabasco spritz". It's an Aperol Spritz with Tabasco instead of Aperol Also, a Dutch and Stormy, Dark and Stormy but with Jenever instead of rum (this will likely not actually ruin the drink lol)
If you use good jenever many cocktails are fine or even better the Dutch way. Oude jenever or korenwijn old fashioned has become one of my signature drinks when I have friends over (especially friends from abroad)
I dont mind this idea except for the fact that 2oz of tabasco will overpower anything and everything, making all the other ingredients pointless. you're just chugging tabasco at that point. perhaps a lighter hot sauce?
@@swchwrm020 Yeah, I actually thought of it separately from the video prompt, but it fits the idea of replacing one word. Ginger and jenever probably work very well together if I had to guess.
For the mold fashioned: Several types of baijiu use mold-based fermentation rather than the more traditional yeast. And while they have a pretty strong flavor, it's not as outright _weird_ as some of the yeast-based ones where umami dominates the flavor profile.
Sake uses a mold to break up the starch into its monosaccharid components, which are then fermented into alcohol by yeast. So that might have worked too as an ingredient, but Sake has a pretty subtle flavor and isn't particularly strong either so it wouldn't do much to a cocktail other than dilute it a bit.
I'll toss an idea here, "The Red Squirrel." A Pink Squirrel but sub Crème de Noyaux with Red Cream Soda. A take on a personal favorite of mine and my obvious favorite from your 70s Episode. Plus if it turns out either good enough or horrifying enough, I can legit take it to the Pink Squirrel's place of origin.
12:11 " '97... I hope that's the year you fraduated High School and not the year you were born." Greg, I don't know how to tell you this, but '97 kids can legally drink.
I actually make Moscow Mules with A shot of Malort added ("Malort Mule") all the time. If you balance it correctly it tastes like grapefruit juice. Love it.
The fact that I absolutely *despise* blue cheese makes that first one an absolute nope. I'm so sorry you had to do this Greg but it's very entertaining
I think it might be interesting to test the cocktail recipes that alcohol manufacturers put on their page, like checking out what they suggest you make with their products, could do an entire episode off of a Kahlua or some other product
@@soulknife20 What about using fruity or cocoa pebbles in it? You know Flint-stones? Maybe something in a glass rimmed with crushed up Flintstones Vitamins?
Dr Pepper has the flavor of the smell of a specific turn of the century soda fountain store located in Waco, TX. The creator wanted mimic the feeling of that smell as a taste in a soda.
I like the surprise ones like the Dr Pepper and the Mile Island iced tea. Those were my favourites. I love seeing you expect the worst and come out mildly convinced.
If you ever do another one of these i want to see "T-rex on the beach". Mainly because i dont know what that would mean. Prehistoric flavors? Blood from the beachgoers getting attacked?
Y'know, its wild. I can't even drink alcohol... yet I always find myself coming back to watch the content here. Greg has some kinna charisma, that's for sure.
i think it could be nice to experiment more on gins' compatibility with all sorts of herbs and fruits. like i would never think about combining anything other than vodka with tomato anything, but thinking about it more, that french 57 seemed less and less cursed than it had any right of being
Heinz 57 sauce is like 90yrs old, Greg.... Even older, if you include the first 20ish years it was sold under its original name, Heinz Beefsteak Sauce, from 1911.
My buddy and I made our own version of a 3-mile island years ago, we used vodka, rum, gin, triple sec, sour apple pucker, a small amount of lime juice, shake that and pour it into a glass, then add a dash or two of tabasco sauce. It's surprisingly not terrible, but also not amazing either.
If we ever get a part 3, could we get a Tuba Libre pls? Basically a rum and coke shaken up/served in a brass instrument finally removed from somebodys loft for the 1st time since the mid 90s. 10/10 episode greg, Pepperoni™️ was a winner lol
As a Long time tuba player, i immediately had that brassy taste in my mouth and ...kinda want to have a Tuba Libre now. Not out of a used instrument, i still shudder to this day at the amount of spit that came out of that little valve thingy, but the brassy taste could be interesting in a drink.
The mold fashioned reminds me of the time when someone from my friend group decided to mix Fanta orange and milk, tried it, didn't like it and ended up leaving it on the table until someone eventually found, which happened to be me, who aaaaalso had the honor of cleaning his mess. In the mean time, the mixture clumped up so hard that I had to do some very hard scratching on the glass to get the solidified chunks off again.
"Mulled fashioned" i hear. Oh, that actually sounds wonderful. Some mulling spices in an old fashioned! Delightful! Why are you talking about bleu cheese?!? GOD DAMN IT ALL!
Here's a few replacement drinks: Whiskey Sewer (Malort instead of lemon juice) Sex On The Beet (beet juice instead of cranberry juice) Long Island Spiced Tea (capsaicin added)
