How bad can they be? Canned Old Fashioned | How to Drink
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- Опубліковано 28 вер 2024
- Today I'm reviewing Canned Old Fashioneds and trying to find one that isn't absolute garbage so you don't have to.
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Greg's Old Fashioned
2 oz. or 60 ml. Minor Case Rye
.25 oz or 8 ml Simple Syrup
3-4 dashes Angostura Bitters
Twist of orange
RTP's
Jacquin's Rock and Ryle
On The Rocks made with Knob Creek
High West Old Fashioned
Handy & Schiller Old Fashioned
Heublein Old Fashioned
Post Meridiem Old Fashioned
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Hope you found Part 1 of my look at Canned Cocktails useful, I'll be looking at Canned Margaritas in Part 2, and something Mysterious in Part 3!
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You should do a drink from Tripwire Interactive’s Maneater. More specifically the Flamingo Joe’s Sazerac mentioned by the game’s antagonist Scaly Pete.
Green tea shot! Green tea shot!
As someone who's first drink they ever liked was a canned margarita, I'm very excited for ep 2!!
I predict the canned margaritas to be weak and oversweetened since most people don't actually know how to make a proper margarita.
@@Default78334 would not be surprised, I know going from a caymann jacks to my first hand prepared one was a shock
Thanks for including us, Greg! Thrilled that you found our Double Old Fashioned as a standout in this lineup of other RTD Old Fashioneds (even if we're the only one in an actual can 🤣). We couldn't agree more on your comment about "Natural Flavors" or "Artificial Colors."
We're never going to replace a well-made house old fashioned. But we like to think ours is the next best thing for on-the-go / activity based drinking, whether that's tailgating, camping, a trip to the beach, or you just don't feel like making something. Cheers 🥃
Do you guys have a full line up of different RTD cocktails, or have you specialized?
@@DH-xw6jp We currently have five different cocktails (with a few more on the way). Our focus is on classic, recognizable recipes using real, authentic ingredients - nothing artificial. The other four cocktails in our lineup are citrus-cocktails which feature 100% real lime juice. We have a Margarita, a Mai Tai, a Vodka Gimlet, and a Daiquiri in addition to the Double Old Fashioned.
So what you're saying is, this is the Old Fashioned someone should use to run a Beer Mile.
Got it. :D
@@imightbebiased9311 If you're still running after the third one, we'll be seriously impressed.
@@PMCocktails What about a Mojito? Surely more simple than a Mai Tai
Honestly, I can’t even legally drink nor do I have any interest in drinking, but seeing professionals do stuff they’re good at, with neat personalities, is just incredible.
Lol same. 😂
Honestly, most intoxicating substances are over hyped. They are the most fun with people you already like and have fun with, in moderate amounts.
Drinking is bad for you
@@annabellethepittyTHC can be pretty fun on its own, same with alcohol depending on your mood. Obviously I’d rather be around people doing it, but just taking 2-3 shots worth of liquor from a cocktail as you sit back and enjoy a show is appealing sometimes
If you collected all the spillage from Greg's poring over a year you would have a full stocked bar!
Honestly the close ups would lose a lot of their charm if he didn't spill so much.
They are offerings to the booze gods. -Cheers Bacchus-
@@wertyleighHades yeah to Dionysus
i don't think he actually spills All that much, only a few drops. the close ups just make it seem like a whole lot
It's not THAT much really and he's putting on a show and dribbling a bit when pouring makes for a better look.
"How do you get that much oil out of your oranges?!"
It's the lights, the lights are really bright and that light refracts off the oils in air, it's the same reason why when Greg spills the booze it looks so sexy.
I recently got a part time job at a liquor store and these “are they trash” videos are a BIG help
Me too! I pass on his recommendations all the time 😉
Even from the best distilleries, the “off” batches (which are guaranteed to occasionally emerge) are usually used in “combination blends” or “pre-mixed cocktails”.
EDIT: This applies to vineyards (wine) as well
The Old fashioned just seems like a drink that doesn’t need to be more convenient. Can be made in a glass with shelf stable ingredient (other than sugar syrup but just about everyone has sugar which works fine). Makes a bit more sense for more complicated drinks or drinks with ingredients that easily go bad.
I tend to just put in caster sugar, dash of bitters, then ice, then whiskey
2:1 sugar syrup is shelf stable, so even more convenient
@@peterbryson7135 Yeah, I use rich syrups, because they last forever.
here in Ontario, the ingredients aren't cheap if you determine you don't like it. Booze is heavily taxed here
@@TracyKMainwaring I live in Sask and it’s not cheap here either because of taxes but the only alcohol is required is whisky which you can do multiple things with whereas if you buy a bottle old fashioned you’re basically paying for a diluted version of an often inferior project. Sugar and butters have a pretty negligible cost and you probably already have sugar.
Not canned, but sealed ready-to-go cocktails saved a lot of bars in Oregon and Washington over the lockdown. I had few including tiki cocktails from the excellent Hale Pele. They were good with premium ingredients and instructions on preparation (mostly "shake with ice, then strain") and garnish.
They were giving us the stuff you're supposed to mix with juice and ice straight at the Michigan renaissance fair because the frozen drink machine was down. I threw up in the bushes in front of a nice family who wished me well.
@@megamegapop12 Ewww. That is a _completely_ different thing.
My favorite bar sold me at least two tiki cocktail bottles a week during lockdown.
@@megamegapop12 this is a beautiful story and I for one am glad u shared
Hey Greg, you kinda off hand mentioned this, but I’d love to see a video of the cocktails you DO order at a bar.
You’ve done favourite cocktails by base, but I’d be interested to know if there were different ones you’d have someone else make for you.
This!
I would love him to do classics or reap cocktails again. There's still so many things he hasn't done that he doesn't have to keep making stuff up.
@@boarderking133 I don’t want to come off overdramatic because his material has been good nonetheless, but I feel like his deviation away from classic/known cocktails to more gaming-oriented/original material has kind of alienated some viewers. At least that’s how I feel, the material isn’t exactly that most accessible for the non-gamers.
@@ThePretender96 thats how i found him a while ago but im fine with both learning about classics and seeing something new. coctails are a lot of fun and watching him mixing stuff and talking about almost any topic is equally interesting
Yes! I find myself always ordering gin and tonics because I know every bar has the ingredients to make one and it's hard to screw up. It's always hit or miss ordering a more complicated drink, the bartender might not know how to make it, have the right ingredients, etc. I guess it depends on the kind of bar I'm at.
The moment he starts talking faster is when you know that’s when he started to feel all the liquor kicking in haha. Love the show!
“I wasn’t expecting it to be cursed.”
Mood.
Every time one of my players gets a nice new magic item during a session that’s too good to be true
A 'Blind Canned Drink Test' would be interesting, try and guess what drink they were trying to make and how they could improve.
I love that you mention having "your own spec" when it comes to classic cocktails. My wife and I have house spec cocktails at home, including my own personal old fashioned (which I think drinks best with Mellow Corn, or Elijah Craig). We all have our own ways of building our story into these cocktails, we all have our own twists, our own preference, and in the end what makes them best is what we like best and can share with others! We also have our own in home version of the liquid MJ (not sure on youtube censorship rules now) that has a spicier pineapple forward approach than just being straight sweet pineapple that gets you blitzed.
"how do you get so much oil from orange peels" I would imagine he isn't getting more, it's just the lighting system he has up makes the oil sprays more visible. It is just a theory tho
Love it! Side note, stumbled upon creating this the other day
Christmas Old Fashioned:
2oz Smokey Scotch
.25oz oleo saccharum
.25oz Velvet Falernum
3 dashes Ango bitters
Stir over ice garnished with orange peel with a couple cloves pierced through it leaving the cloves not submerged
Oooh Greg should do a collection of Christmas cocktails this year!
I was recently introduced to Rock and Rye by my step-father. Didn’t have old fruit in the bottle so different. Step-father introduced it as “thought this was good when I was a teenager so it’s nostalgic.”
Going in with expectations properly set… it was good. Plus, family bonding…or something. 😂
Cheers friends!
When I stop by the bottle shop for some beers, I always look at cans that stand out to me. Bold, simple colours and shapes, and fonts, that grab my eye. Never once steered me wrong - I figure if the brewery cares about the kerning of their font, they care about the beer inside.
Loved hearing you on "A Hotdog is a sandwich" this week.
Also Limestone Branch has a wonderful 100% Rye I tried there this summer. 10/10 would recommend
Yeah Minor Case is great, and thanks for listening, it was super fun!
That cube just stiring not touching any liquid at all was sending me
You should review one of those cocktail "keurig" machines where you put in a pod and it makes the drink inside the machine.
I'm working on that edit now
that exists?? omg
@@daniel6678 yeah… unfortunately lol
“Tastes like a funeral” 🤣
Hey Greg, Is the shelf on your left, leaning a tad?
I will say, clear ice, pretty glassware and slow mo closeups can make even the worst cocktail look delicious! 😅🥃🧊
Worked really well on the all other cursed cocktail videos, even with the Eldermancy!
I think some of the issue with these is that they're not made with full-sized cocktail icecubes in mind? So what I'm thinking is that they're designed with a higher dilution from icecubes from the fridge in mind. Hindsight is 20/20 & all that bit it's a thought
Absolutely. Proper dilution is key, and I'd bet that these are formulated with the person reaching into a bag of ice in mind, because if you're going out of your way to make or source oversized cubes, you're probably either a professional or an enthusiast that wants to craft their own cocktail from scratch. I 100% agree with you, and I don't think that Greg necessarily considered that point.
While I agree, I don't think that would affect anyone's overall opinion.
@@BushBumperBaker true but water rounds out flavours or mutes them quite well so it would make Bad ones theoretically Less Bad
Just from his tasting notes, watering down isn't going to help what flavors are coming out, IMO. Besides, this is accurate in the event that the cans aren't refrigerated, but ice in a glass is available.
Correct.
this man does not miss. shot selection. editing. subject matter. well done, and i look forward to many more vids in the future.
I've had a few canned cocktails that have been really great for backpacking, but that's a sufficiently low bar.
So…. My mom enjoys cocktails, but she got diabetes a few years ago.
The types of cocktails she can drink are extremely limited.
Any chance of you doing a “here are some cool cocktails for people with diabetes” vid!?
So far…. We know about Martinis… and that’s it.
I think a good thing to do for drinks that call for simple syrup is to replace that with diabetic friendly sweeteners/alternatives. Don't know how well that would work or taste but it's worth a try. One drink I know is the bee's knees, which uses honey as a sweet ingredient instead of sugar/syrup. Hope any of this helps you my friend.
I know someone doing keto who made simple syrup with sweetener, maybe have a look at that:)
The alcohol itself is terrible for diabetes....
I hear that honey in moderation can be good for diabetes, maybe anything that uses honey syrup instead of simple syrup. There’s also an elderflower margarita which consists of elderflower liqueur, tequila, and lemon juice.
@@DaveDuncanMusic yeah, my thoughts exactly. There are no Diabetic-friendly Cocktails because there is no Diabetic-friendly alcohol.
i like this concept! within the same territory you could do whiskey sour, bloody mary, daiquiri, pina colada. like sure they'll never be as good as what you can do manually but it's interesting to see who comes close.
I’m not a heavy drinker, but I really look forward to seeing the next part especially. Margaritas and Mojitos are the only drinks I’ve found that I truly enjoy (I’m a sucker for lime thanks to my time in Arizona), but I find that they’re really hit or miss from place to place.
You tried a true classic daiquiri? From one lime lover to another its the holy grail of tart fresh limey goodness. That or a gimlet if gin is your jam
I love your facial reactions after sipping the drinks. Just priceless. Thank you for your sacrifice !
Had my first old fashion pretty recently at a restaurant in Italy and I know understand your love of the old fashioned
It was my first ever cocktail and you inspired me to try it
My mother always used,and gave us, rock and rye when we had colds. She would warm it up though. Also, whiskey honey and lemon warmed up was another home remedy that I still use today when I get a cold/sore throat.
Hey Greg- just thought it was worth a mention, the Hotstaeder’s (sp?) “Slow and Low” Rock and Rye is a huge improvement over the stuff with rotting fruit in it. Like, unrecognizable as the same product imo. The little 4 oz cans poured over a big rock are very dangerous, 84 proof and tasty.
I agree. I also had dangerous fun with keeping a cold bottle in my cooler this summer.
Slow and low is my go to it's delicious. I brought a bottle with me to Vegas and good times were had by all.
As a fan of Old Fashioneds, This episode caught my attention quick. The Handy and Schiller, and the little can sound like something I want to try.
Some others have said it. Hochstadter's Slow & Low Rock and Rye sounds MILES ahead of your test of the first cursed bottle.
You’re right, we Brits do say it core-dee-al.
I didn’t know there was another way to pronounce it to be honest.
For me there is a place for mixed drinks in cans.
There are a couple of restaurants near me (Yorkshire in the north of England) that aren’t licensed for alcohol but let you bring your own.
I’m a G&T drinker primarily, and so will bring a couple of canned Gordon’s gin and tonic if I go there.
My mum also usually has a couple of canned pink Gordon’s gin and tonics in her fridge as she likes pink gin but rarely drinks, and so doesn’t want to keep a full bottle of gin that would last her a year.
Same as here in Australia :)
It’s literally just pronouncing all the letters in the words (as opposed to his ‘corj’l’…how he thinks that makes more sense is beyond me)
Nat Mickan, makes about as much sense as not pronouncing the letter “r” or slipping a sort of “wr” sound at the end of the word “no”. It all boils down to what you’re accustomed to hearing I suppose 🤷♂️
my first drink was Hochstadter's rock n rye. i had a lingering cough from a bad fever, and my extremely appalachian family told me to take some cold medicine and shot of Hochstadter's. i am still very fond of it to this day, nearly 8 years later, it's absolutely one of my favourite drinks. it just feels like home, you know?
Glad the tiny canned old fashioned was good. Since aluminum is much easier to recycle and there’s less guessing with the pour on what is a full drink, I’d probably be most likely to buy that one anyway. Smart can, smart usability
Good to know there's a couple good ones out there. I've been aggressively opposed to bottled or canned cocktails but there appears to be some worth while. I did have the High West Manhattan and it was decent as well
Just so you know, by law, in the US, natural flavors is a protected term which means it must come from a natural material. The flavor can not be synthetically derived.
That being said, the process for extracting that flavor may not be natural at all.
It also doesn't have to be from the thing it's imitating. Vanillin is a natural compound that can be found in coffee and pine bark, though most added vanillin is synthetic now.
@@sailorknightwing sure, but if derived synthetically must be labeled as artificial. The UCC is very clear on what is a natural flavor and how you can get it.
Then again, tree bark and arsenic are natural... Just saying. I also have never had a good experience with "Natural flavors" versus them just naming the actual spices or oils they use.
"Natural orange flavor" means some overly processed thing in a bottle they add versus actually squeezing an orange.
Rock and Rye has always been the old stand by when I have a bad cold. It's perfect for when your taste buds aren't working. It's great for a sore throat.
I live close to the High West Distillery and I've never had a product of theirs I didn't like! Glad you got to taste all of these so I don't have to.
If our Rose's lime cordial is still made properly without corn syrup then I believe we can claim authority over how to say "cordial"
Yes, another giveaway is that it's how English people pronounce it, where the English language comes from.
The High West bottle looks so cool. It does have a very apothecary look. Like an early 1900's medicine bottle.
MikeMGTV says hi
I never heard of this drink and I saw someone do a bad job on one according to the comments and now here you are making a video tasting these rtd old fashions.
I love all the fancy frames of pouring drinks, capped by the somehow ironic one of a canned cocktail going into a lovely vessel. An interesting contrast
On the cordial pronunciation thing:
- When describing a person's demeanour, your normal pronunciation matches non-US speakers.
- When describing the liquid you imbibe, your normal pronunciation does not.
Make of that what you will.
As a Canadian: my pronunciation is the same for both and it isn't the British version
@@879PC :O IS THIS HOW YOU SUPPORT THE QUEEN?!
MikeMGTV told us to come here and say "Heyyy". So I did. Mission Complete
Mike says "heyyy~"
Natural Flavour is a grey paste that's given flavour by way of ethanol infused with oils. I used to make candy canes in a variety of flavours and only the "organic" ones a different syrup.
I know of a great cocktail bar in the Bay Area that batches their own rock and rye. It’s heavily spiced and I order it around the holidays every year. It’s great.
15:51 It's insane how the ice goes from uncracked to cracked in literally just a single frame.
Mike MGTV just reviewed you. He told us to tell you "heeeeeeey"
My sister worked for Heublein in CT in the 80s... Usually was pronounced hew-bline within the company and in the Hartford area, although a few misguided folks had other pronunciations.
Give Livewire canned cocktails a shot..... Best I've had.
I believe that one of the reasons High West barrel finishes their ready-to-drink cocktails is so that they can then finish something else in that barrel. I have seen High West whiskey finished in their Manhattan barrels.
Been looking at that Barrel Aged High West cocktail after I fell in love with their Campfire and Silver Whiskey. Think I'll just keep making my own cocktails instead of buying that bottle!
Almost all of the brand names that they use are the same MGP that's re-bottled and/or blended. There is no way anything pre-made is using $80 a bottle craft distillery product in it. :)
So, yes, just make it at home - it's all the same stuff.
I poured my simple syrup into a honey bottle with a squeeze nipple on top, in lack of any other container in reach. Found to my delight that one squeeze was perfect amount for old fashioned and now i always get the same amount and can enjoy them without the hassle of trying to get the ingredients right.
Speaking of lazy, are you ever planning to do a review of cocktails made by cocktail machines such as Drinkworks or Bartesian?
will never not love this channel
The new Arcane series by Riot on Netflix has some bar scenes and some other liquids that may be fun to make an episode on.
Second this
I've never had the Joaqin's Rock and Rye... But I have had Hochstadter's Rock & Rye, which clocks in at 84 proof and I rather quite enjoy. Ingredients: Rye, Rock Candy, Raw Honey, Angostura bitters, Orange Peel. Also made in Philadelphia
I was just thinking I’d love to see you review Cutwater cocktails. Can’t wait to check all of them out!
I like Hochstadter's Slow & Low. It's a rye whiskey, honey and orange liquor. All I do is add bitters and orange peel. It's a Rock and Rye, but not crap.
You should give Rock and Rye another shot. Slow & Low is a real solid one. It might be made in the same facility but it's a different recipe and doesn't have all that goofy shit floating around in the bottle. I drink it straight occasionally and have also used it in cocktails, it's a far superior example of Rock and Rye and they even have a canned version.
I don't know what cursed Rock and Rye that was that you tried, but both of the varieties I've had are both good and 80 proof.
Hochstadter's is the brand that's available pretty much everywhere, the other one is from a local distillery (Switchgrass Spirits)
The "good lord" with the Rock and Rye is KILLING me. I keep rewinding
@MikeMGTV said heeeyyy!!
Hey Greg! Long time watcher, I have a cocktail I think you’d really like with super easy proportions
The Guilt & Honey
2oz your favorite bourbon ( I like wild turkey rare breed)
1oz amaro Montenegro
1oz fresh lemon juice
1oz honey syrup (1:1 hot water to honey)
Shaken with ice, strained over large cube, garnished with a stem of fresh rosemary
Like a one upped whiskey sour, wonderfully balanced, hope you enjoy!
using orange oil is probably just great in general in an old fashioned over using a twist, probably something I would buy tbh it'll store well and seems to add something extra to a drink
The Rock and Rye surprised me. Considering it’s not the Rock and Rye I’m familiar with which I think is really good, especially mixed with fresh black tea
Mike says 'heyyyy'
High West started in Utah by a guy named Dave, he sold it to Contellatiobn Brands and now he’s a bazillionaire…. Yes I’m jealous. He has a pretty cool story, he was a chemist turned hooch maker.
Could you do an episode about cold remedy cocktails? I feel a bit under the weather, so I started to look for some hot (alcoholic) pick-me-ups and found some treasures. Interested what you would make of the topic! Love from the Netherlands
P.S. my favorite cold soothing cocktail is: the juice of one small lemon, half a tablespoon of honey, some slices of fresh ginger, a poor of hot water (just off the boil) to fill a teacup more or less, a pinch of rocksalt. Stir well until everything is dissolved and leave to cool for a couple of minutes before adding the spirits. Add 2 to 3 dashes of your favorite aromatic bitters and about 30ml of either a dark rum or a full bodied whisky that gives you the warm fuzzies and you will feel better in no time!
Just watch Mike react to his seasonal drinks, it was hilarious
To anyone that cares the reasoning for putting oranges in the fridge is because the oils that are naturally present in the skin decompose more rapidly in higher temperatures. That’s why they aren’t present. But, on the other hand with putting them in the fridge with a lower temperature the compounds that make up the oils decompose slower this the higher oil concentration over time:)
Tinned/canned cocktails have been big in Australia for years. I was always surprised they hadn't caught on in the US until recently.
If you're in AUS, check out our friends at Curatif. They do excellent work!
THANK YOU! I had that Rock and Rye years ago and it was horrible. I'm not some liquor snob, I just picked it up at the register and I regret it. Never buy cocktails from the register.
A recent variation I found while traveling through Iceland is the inclusion of Brennivin -- it's basically an acquavit that is flavored solely with caraway. Admittedly, not the most pleasant thing in the world on its own, but I've found it to be an amazingly wonderful addition to both an Old Fashioned and a Sazerac. In both cases, though, I say it is a good addition so long as you use rye. I'm less sold on its merits if I use a bourbon. But basically, I just take what would otherwise be rye whiskey alone and swap it for a mix of 1 part Brennivin to 3 parts rye. The effect, in my experience, seems to amp up the "rye-ness" of the rye whiskey.
Nowadays, when I make an Old Fashioned at home, I routinely add some Brennivin in addition to using maple syrup as my main sweetener.
Mike said heyyy
Jack Daniel's makes some ready to drink bottles which are really nice for tailgates, boating, country stuff etc when you don't really want a beer. they do run on the sweet side though and they only kinda taste like the cocktail they are based on
Love the hello from the magic tavern reference.
I’m hearing this, but really it’s just generational, Hoobastank was a one hit wonder band from the early 2000’s
high west is so solid. especially when it comes to premades. a great go to brand for quality and flavor. the bottle tastes close to what they serve in utah at their distillery, just a bit less vibrant. the profile is exactly what i like. if you are in park city check it out for an instant top 5 old fashioned at least or otherwise do yourself a service and grab the premade, because it does not compare with the other stuff out there.
I guess the High West lower sweetness is because it's easier for the consumer to add a bit more sweetness - harder to take it away if it's too sweet.
high west makes some fan-tastic ryes so i'm not surprised they did well here.
it's gotta be one of my favorite distilleries, and i'm european
I’m not much of an old fashioned fan, but this was interesting. I’m looking forward to the rest of the series
Tbh, theres some of Greg’s creations that if they came in bottles, I’d try them.
Viscosity is a measure of a fluid’s resistance to motion. It can be high or low.
Been watching HTD for about a year or so and only just learnt your name is Greg from the “Greg’s Old Fashioned” heading. Hey Greg!
Mikemgtv said “heyy” 😉
High west FTW! Utah may suck when it comes to alcohol laws, but at least we can make a decent canned cocktail.
MikeMGTV says “Heyyy”
Ya, I was offered a rock & Rye back in my early 20ies. The person loved it, I have not touched rye since. I still shudder when I remember the taste decades later. I am astonished to bear it is still in business - that stuff was VILE
So... I was just looking at Post Meridiem's stuff on Curiada, and one of the canned cocktails that they've got... does make me just a little bit sad. It's a vodka gimlet, but for me, part of what I love about gimlets is the character that the gin brings
Thanks for checking us out! We love a good Gin Gimlet too - but our Vodka + Lemongrass is also delicious in it's own right. Hoping to roll out a gin cocktail or two in the near future!
Hochstadter's Slow & Low Rock and Rye is my favorite of the premixed. Cool bottles and small cans. Dump some on the rocks and slug. Good Stuff. High enough proof to not be an overly sweet waste of time. As good as a "from scratch" made from all of my favorite components? Nope. Not trying to be. Worth a shot if you spot it.
Came here from Mikemgtv channel. Loving the content
There's another Jacquin's Rock'n'rye, from Hochstadter's which supposedly entails a truly beautiful rye based orange forward old-fashioned. There are a few videos online for it, including reviews from whiskey channels like the Texas based Whiskey Vault, as well as the distillery itself providing a commercial for it. Although you've probably already filmed these episodes a month in advance, I think that that brand is worth a shot.
It makes sense they'd go light on the sugar: people can always add more, but they can't take it out, so they dryer version has more potential customers than the sweeter version
I have limestone branches first test hat! The owner gave it to me for free on my 21st birthday. Love that company
Oh wow. I wasn't aware you had crew back for filming now. Hearing another person's voice was a surprise.
🎶Half a cup of rock n rye!🎶 my grandfather would drink a bottle of rye whisky and sweat out whatever ailed him. Also when I hear “rock n rye” I start singing the Grateful Dead song, Mississippi Half-Step Uptown Toodeloo.