As long as people keep ordering this stuff, I'll keep drinking it. Get a free bag of fresh coffee with any Trade subscription at drinktrade.com/howtodrink If you want to pick some glasses for your own home bar use code HOWTODRINK15 for 15% OFF on all glasses and bar tools site wide - viski.com/howtodrink Trade: drinktrade.com/howtodrink Viski - viski.com/howtodrink 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 4 insane drinks ordered by real people: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-jozdlXQW_eA.htmlsi=bebgE3MOr57dEDmB 5 nightmare drinks: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-YX-Vhm_7r5U.htmlsi=RTwqrWNK5lYDNIfh 5 more times the customer was wrong: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-OluVEGNc21Y.htmlsi=G6Huq7c2MwJuYCj1 5 drinks ordered by the criminally insane: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-qCvTUGAg9gQ.htmlsi=R7MBa35qDKFBYDGH
@ComputerGameAmbiencereminds me of an alcohol (can't remember where from or what it's called) made from chewed dough, the enzymes in spit help break it down and release sugars
When I'm feeling feisty, I'll drink what I call a "Neon Regenerator" Its Sake with an energy drink. Mt Dew used to make a purple energy drink that went surprisingly well with it. Its not good, but its better than it should be.
Greg I’m begging you-please do an episode where you look at the tasting notes from a previous episode, and then try to reverse engineer the drink from the notes alone
I see this going one of two ways, either Greg knows himself too well and he’ll remember what it was, or he’s going to create some horrifying creations. Either way I’m into it
For the balieys and soda, stick to the engineers code " Perfection is achieved, not when there is nothing more to add, but when there is nothing left to take away."
@@embroideredragdoll I worked as a bartender for a time. I had a regular. He always ordered a Boilermaker, made out of......Beck´s Pilsner and...Baileys. I kid you not. That´s halfway between Bailey´s Fizz and Negroni add Baileys. It´s creamy, fizzy and bitter. It´s Abomination. But he was adamant. The other guy always had "Schorle, groß, süß", which amounts to 0,4l of half- and - half White Wine and Sprite. I know, I know, super popular around here, but you can´t convince me it is not deeply wrong. Southern germany is weird, man.
I think he nailed it when mentioned an egg cream. Is a boozy milkshake a cocktail? Some sort of vanilla infused cream, maybe? Edit: not that an egg cream is milkshake, but I was thinking vanilla ice cream could work. Or an infused cream.
The M&M&P is what I imagine someone who knows that a Piña colada is creamy and tastes like coconut, pineapple, and rum, but has no idea how to actually make one, would do when they spot Malibu, Milk, and Pineapple Rum standing around in someone's kitchen.
There are milk flavoured soft drinks like Calpico/Calpis where you do mix a milky sirup with seltzer or water, so that Bailey's creation isn't unprecidented.
My prediction for the Baroni was, "this is going to taste like The Worst cough medicine." Greg: this tastes like purple but it's actually cherry Cough medicine confirmed.
Im old school with my drinks and the number of younger bartenders who cant make a whiskey sour blows my mind. Im not old but have old fashioned whiskey tastes. Also has to be made with sour mash whiskey.
As a young man from southwest Ohio, I can assure you that inventing horrible cocktails is one of our 4 available passtimes. Right behind fighting, screwing, and sleeping.
Northern Kentucky here - can confirm. Also driving aimlessly with the music too loud until we a) hit something b) get pulled over c) fall asleep d) all of the above.
I’m pretty sure the “improved Bailey’s and soda” curdled was cause of the Mr. Black. If Mr. Black is made with actual coffee, coffee is slightly acidic. So it might have had just enough acid to curdle the Baileys
This happened to a lot of my attempts to Irish up Sunday coffees. Unfortunately, when you try it with higher-end ground coffees, a lot of them want the acidity present. Which, made those coffee drinks not a treat.
I've tried to use milk that's just started to go off but was still drinkable in my coffee a couple of times. I discovered that this is a big mistake, because the acidity of the coffee pushes it just over the edge and turns the whole thing into coffee-flavoured curds and whey.
@@cam4636that or farmers cheese. If you intentionally curdled it with lemon juice or vinegar, you can separate out the whey and you have a perfectly serviceable cottage cheese.
Malibu milk is a pretty common drink on the menu of the area I worked in (bar row near yokota air base). It's usually shaken to foam up a bit here, and is always a pain to make cuz you have to wash the shaker thoroughly afterwards to avoid stank
Yeah, I was confused as to why he thought that would be bad. It's alcoholic creamy coconut. It may not be the pinnacle of cocktail design, but how could it really be that bad?
@@whysix3417Listen, it’s all terrible. American lagers, broadly, are truly awful beers. That said, I would happily order a bud light with the knowledge that the mere act might make a certain kind of person frothing mad. I find the idea of that kind of power delicious. Edited for punctuation.
@@crow-jane why would someone get mad for you drinking bud light? Here in America, we believe in freedom. You have the right to drink whatever you want.
I think this is my favorite series on How to Drink. Part of me wants to believe these are all someone's favorite drinks that they make for themself at home and have never thought these were weird until trying to order them. Since the drinks are made by eye they couldn't convey what they wanted properly ergo they ended up here.
@@canikostar99 that's fair enough. May sound cheesy but maybe next time if you want to try something different just practice saying it before going? Just a thought
I think the m&m&p could be done with coconut milk or coconut water to prevent curdling and push more tiki. Maybe reduce the malibu a half ounce and bring the pineapple up to 2 ounces
The Malibu and milk is not dissimilar to a Caribbean drink that is ice, coconut milk, nutmeg, evaporated milk and blended, is the virgin version, the adult version has a lot of rum. It’s served long as a sort of slushy. I also saw a variation that had single cream in it. The base was called coconut crush.
I once waited on a guy who ordered something called a Colorado Bulldog, and looked at me crazy when I said I didn’t know what that was. The bartender googled it and found out it’s a White Russian topped with coke. This man drank six and then ate an entire steak.
I don't know, he often improvises something great in a few minutes given a prompt but for some reasons he can't get around "coconut milk" concept (see also pina colada from the previous customer is always wrong). I was like "yeah, makes sense. Malibu isn't the best choice but it's likely the only available/known one. Lightly boozy coconut milk"
The Malibu rum and milk could have been turned into a dessert ice. Start with 2 oz of your Malibu rum in a blender, add 2 oz of your favorite almond liqueur and 2 oz of your favorite chocolate liqueur. Fill with milk and blend with ice. Swirl the inside of a tall glass with a chocolate swirl and pour in almond joy cocktail 🍹
I've had Malibu and milk before (though waaay more milk to Malibu ratio) and it was a delicious Summer drink, basically an alcoholic milkshake. Could maybe be improved by going fully into the milkshake vibe and adding a scoop of ice cream before blending but only if you're feeling fancy.
I feel like with a lot of the flavors you ended up with you could do a whole episode of making candy bar cocktails. End up with all the candy from Halloween, what do you do? Make a cocktail for or that tastes like the candy!
He should retry the pineapple rum old fashioned with Plantation pineapple rum. It's a two barrel aged rum that is then mixed with good pineapples and strained. Very good sweeter rum.
@@nickmessner700 I've actually tried both! The actual malibu isn't really eldritch in the same way, it just kinda isn't good. Kinda just tastes like old, slightly off pineapple, whereas the parrot bay does genuinely turn into a horrible rotting hay taste. Also smells like diapers, genuinely, like baby-changin station chemical smell. I see why he found it so horrid.
I've had a beer by "Creature Comforts" in Georgia that is a wheat beer with lactobacillus in it, giving it a yogurt-like tartness. And just like they said, it legitimately tastes like champagne! Not in a million years would I guess wheat beer + yogurt cultures = champagne, but it does!
Greg, I just wanted to say I missed you. I sort of fell out of the habit of watching youtube videos last year because my mental health wasn't where I needed it to be. Things in my life just kind of compounded to where I needed a break from pretty much everything that wasn't vital to survival. I didnt have the capacity to really focus and be present. I've been feeling better and wanting to get back into my old life, and missing your videos especially. This one really just felt like coming home. It's hard to describe, I guess. But thank you.
I think the M&M&P should be called a 'Malibu Parabola'. Possibly just because I like the mathematics reference for a booze-y drink, but also because it totally has that Cocktail name feel, where you say those words and someone immediately is intrigued, and knows it must be some sort of strange mixed drink.
Malibu and milk was a thing in the 80s. Never tried it, but have definitely noticed the hint of suncream aroma as someone else has walked past with one.
I don't think he should try to improve every one of these but it's great when he finds one that is kind of ok and tries to actually make something with it
The Bailey's + club soda drink didn't sound awful to me when you first mentioned it. Made me think of a French soda (club soda + flavor syrup + half-and-half)
im not really a big drinker but i LOVE your artistic, creative soul that gets inspired by these "starting points" and then iterating upon them. watching the ideas flow out of you is a joy to watch. i can also appreciate your dedication to the craft and making the drinks look beautiful
The Skull of Suffering is always fun, and not just because it's fun to see Greg's reactions to terrible drinks. It's interesting to see which drinks end up not being terrible, and which drinks that sound like they should be ok end up being especially awful.
There’s a bar in Alexandria, VA Old Hat that has a High Life cocktail called Spaghett (Tim and Eric reference). It’s a High Life with 1.5 oz removed with an added oz of Aperol and .5 oz lime juice. It’s fantastic!
For most of my younger life I thought Malibu was white (creamy) because my mother always had it with milk (and the bottle is white). So, yeah, when that Malibu one was read out I was thrown that it wasn't a known combination. (also, Coconut and Milk/Cream is a common combo)
as soon as you said peanuts and bitter i was like 'oh that needs creme de cacao' and then i started thinking of ways to improve it from there and settled on 'something fruity', and you basically made the drinkable cadbury's milk chocolate fruit & nut bar that i was imagining. kick ass.
So at a bar I used to work at, the management decided we'd do a summer special on pina coladas. The spec they gave us was 50ml malibu, 50ml semi-skimmed milk and 50ml pineapple juice, shaken and strained over ice.
Nice episode, well balanced. In my opinion you can add milk or cream to any alcohol that is mostly bitter herbs, adjust the sweetness and end up with a fine drink.
"Champagne cocktails but with Miller Lite" is actually really funny and I would watch a bunch of those. I probably wouldn't drink them, gonna be honest here, but I do find it funny.
I don't have a recipt but my mom often orders a white russian with coconut rum instead of vodka. She calls this a "jamacian snow man". Her recipe is 2 parts Kailua 2 parts coconut rum 2/3 part whole milk Stir and Serve over ice Sometimes she subs whole milk for iced cream.
I’d love to see an episode based on the completion of the sentence “I knew a guy in college who used to drink ________.” For me, I knew a guy who liked rum and cream soda, which is absurdly sweet.
The Bailey’s and soda reminded me of something that Greg got close to with his attempt to “make it better”. The bartender who created it called it “Swamp Water”. It’s 50/50 Bailey’s and Kahlua finished with a splash of Diet Coke. It was sweet and curdled the fizz like a root beer float.
I refuse to believe that the wonky AI abominations that we occasionally run across are any worse than what humans will come up with themselves, and this series is my exhibit A
That may very well be because, at least with this stage of AI, it's based off of what humans have come up with. The AI we currently have can only extrapolate upon the creations of people.
I quit drinking a while back but I love this channel and watch every video specifically for Greg's personality. Dude is hilarious and surprisingly erudite. Also I like that Meredith is becoming more of a character
ALRIGHT lets see what fresh hell you put us through now then! Edit: WELL it probably wasn't as painfull for me as it was for you but it was still pretty painful to watch! keep up the good work you glorious bastard, treading paths most men fear to tread.
Ngl, I kinda dig what you tried with the Bailey's Club Soda idea. Sticking to a "hold on, there's something here" and labbing it out. More of that too please.
It’s refreshing to see you creatively improving on these curveball drinks instead of the usual 30 minutes of watching Greg being tortured by drinks no human should have dared to create.
Love this series! 0:11 : Greg has the same approach to unpleasant things like I do: Just get on with it, don't drag it out, just rip it off like a band-aid. Hence he couldn't even wait for the intro music to finish playing first ;D ;D. I can respect that!
I wish I drank so I could actually go to bars and order this stuff. I mean, I would sound like a crazy person trying to say "no, no it's heavy cream angastora and KAMPARI. No, see--"
I am waiting for you to make an episode called the best of the worst. Make the drinks you thought would be horrible that are great and maybe make them better.
To be fair, High Life is the only Miller variety I've had that was at all drinkable 😂 the bar has to basically tapped out of nearly a dozen other beers before I'd order one unless I'm just being budget conscientious that day lmao
I LOVE French 75s, but I almost never have champagne, so I generally sub it for whatever rosé I have. If it’s a frisante, even better. Does it change the experience a little? Yeah, but I love it and the colour is very pretty!
This episode reminded me of the time I had a customer order a lemon drop, but replaced the vodka with a grand marnier. It was so disgustingly sweet, and was only made worse when they got a second round of it.
Greg, you really got me thinking about what I could do with cocktails here! Love these crazy episodes, cause I'm laughing my ass off at your reaction to the bad drinks, but this is the first one where the possibilities got me excited! Please do more of these!!
Herb garden: crushed fresh mint, 2cl of jägermeister, 2cl of zwack unicum, 2cl of absinthe, 2cl of Fernet, 3 dashes of angostura bitters and tonic water
I love the egg creams from Perlys in Richmond. Great Jewish deli with a line out the door from when they open until when they close. The everything chips are worth the trip alone.
As much as I love watching bad drinks get ripped to shreds, I love it even more when you find something workable and manage to improve it. Or even if you can't improve it, like the Bailey's and soda, just to know someone was on to something is great.
A (hopefully not NEARLY this bad) tiki-esque cocktail I've been working on for almost a year now and would love to see you try and then radically improve: The Pineapple Yerkhof Add 2 parts Malibu, 2 parts white rum, 2 parts pineapple juice, and 1 part lemon juice to a shaker with ice. Shake liberally and pour into your glass (not sure whether this should be open or gated). Garnish optional (lemon peel, expressed over the ice for more fresh flavour? Untested.)
Herllo @howtodrink ... I really curious how would you like this: Tropical Twist Sour: Lemon-lime juice (1 oz) Grenadine (3/4 oz) Pineapple juice (3 oz) Howler Head whiskey (2 oz) Absinthe (1/2 oz) Egg white
Never did Bailey's soda, but Bailey's is a favorite addition for my warming drinks that would have milk anyway. Coffee or a spiced tea, usually. I understand the desire to expand what you can do with the bottle of Bailey's in the cabinet.
Especially if you can get candy canes without the mint flavour, I'll bet they'd look great as a garnish for the campari cordial, make the milky white colour of it look intentional. Perfect for a December get together.
For the Malibu+Milk i probably would have added something chocolate-y. Go for something like a Bounty bar in cocktail form. Not sure how the rum flavour would fare in all that, but i am very tempted to try that.
On the bailey’s & soda- Where I live, you can get this Mocha Irish Cream ice cream, and my favorite thing to do with it is make “adult” ice cream floats- a couple scoops of ice cream, a little bit of milk, a healthy dose of Bailey’s, and just enough pepsi to give it that classic ice cream float carbonation- It’s delicious as a dessert, but I don’t think I’d want to drink it as a cocktail. Still, with that in mind, I think I get where the Bailey’s & Soda is coming from, I definitely understand the appeal of that flavor with added carbonation! (the other thing I do with Bailey’s is add a little bit to a glass of chocolate milk, really elevates it!)
A French 75 with high life is wild. There was an old dive spot in Portland that served "beer-mosas" with brunch. Which was either high life or miller lite with OJ. That sounds intriguing, kind of
About that Campari/half and half drink, in Tuscany during the winter, we have a variation of the American punch called Ponce Mandarino, and it's a 40% alcohol, bright orange/red liquor that we heat with the espresso machine's steam wand with some hot water. However, a few people also like to drink it with milk instead. They heat up the Ponce and add steamed milk to it. So I knew that was gonna work-ish lol.
By the end of the video, the sight of Greg with a ton of glass bottles in front of him mixing concoctions based on intuition and experience was looking like a renaissance alchemist.
In line with the Bailey's and soda drink, I was Tubthumping with friends at a convention, and we mixed Bailey's, Kahlua, maple vodka, and root beer. Tasted like a chocolate root beer float. Definitely a shooter due to us not having the ratios right to prevent curdling, but very tasty.
