its been more than an hour that i am watching your videos, by far the best channel for cocktail making and just a fun channel, please never stop posting :)
I've been regularly watching your channel for a few months now, and catching up on years' worth of really great "sips, tips and recipes." I've been following along, adding bottles to my liquor collection and gear. I've been making these recipes at home, and having a hell of a time! My wife tends to roll her eyes at me. "More bottles to squeeze into our liquor cabinet? More glassware to squeeze into our cupboards? Where are you going to store that bar mat?" Well, yesterday I mixed this Pegu Club for the first time, and served it to her in a new Nick & Nora glass. She quickly went from "Ooh, tart!" to "this is so summery!" to "this is my favorite drink of all time!" Over the next couple of hours, she had me make her two more. Thanks to both of you, Anders and Az, for buying me some more time with my new hobby.
Thanks for another great episode! Melanie and I made a pilgrimage to the Pegu Club one time to try the cocktails and enjoy the stellar space. Heartbreaking to know it will close for good. Props to the industry and hope to be out eating and drinking soon!
FANTABULOUS! This sir will surely have us holding our butts...as our cocktail of the weekend...love the story (although sad), and simplicity of this concoction. Cheers!
Anders! I’ve been a loyal viewer for a couple years, though admittedly I didn’t find your channel until after this video. It’s fun to see how far the channel has come. The Pegu Club is a favorite cocktail of mine, but as I was making one tonight, I realized I didn’t know the history. I think it’s time for an updated video including the history which is such a great part of your videos - along with Freya, of course. Cheers!
Great to have found you. I have learned so much and look forward to add certain implements to my drink making arsenal. Did not love the Pegu so I changed the lime to lemon. The curaçao to poire liquor and orange bitters for the angostura. The point is your video inspired me to experiment and that is great fun.
Ok, just tried this (or something like it, since I had to use cointreau instead of curacao for availability's sake). Even with my substitution, this was delicious. Very refreshing! Thanks for your work Anders! I've been going through your videos and seeing what I could make with my bottles and so far, I'm very happy with the results, rank amateur that I am :P The bramble with Walker black label from a previous question you answered for me also turned out great!
Just made this and it was very good - I used Grand Imperial Orange Curaçao that I use for my homemade margaritas. I added a 1/2 ounce, after tasting the original - liking it but I needed just a little sweet, some lime infused simple syrup I make for my margaritas - this was sooooo good!!!! Thanks for all the videos and ideas along with the history of the drinks. I enjoy the shout outs to Wisconsin as I live in Milwaukee. Keep up the great work!!!
Just made this and loved it, but my local liquor store was out of orange curaçao, so I subbed in Grand Marnier. Delightful and light with a heavy citrus kick. Would love to try it with curaçao instead of GM, but I didn’t mind the lick of cognac. Thanks for sharing!
Another of our many favorites. I also use your proportions but use one dash of orange bitters and one of Angostura, and a tiny amount of demerara syrup (around 5ml). Seems to round it off just a bit. Cheers!
Hi Anders, newish subscriber. Watching some of your older videos. Would like to more in this style, I like the ‘behind the scenes’ cuts. Still a big fan of the more concise style in your newer videos, but one of these every once in a while would be nice.
Agree! He just implied in today’s video that the early ones weren’t so good… I like both but cherish these older COVID ones. Feels like hanging out with a friend.
Tried this with the gin and orange curaçao I had on hand and them experimented a bit. I ended up adding 5 ml simple syrup and 3.5 oz club soda - delicious!!
I’m in pest control now but I used to be a bar and kitchen manager. I’d been considering returning to the industry working for a friend’s chain he manages when Covid hit. I ended up instead bringing some of my oldest friends from restaurants into pest control where they can make the same pay with less stress. I still think about returning and I hope to open a bar one day.
Hi Anders! Good job! Love your videos. They are inspiring, funny and informative videos. I have 10 years as professional of Food & Beverage behind bars of São Paulo (BR), and I never saw this cocktail! To me look like and evolution of Fitzgerald, maybe? A little more complex I guess. I'll try this one for sure! Thank you.
This is the hard version of one of my all-time faves - Hemingway’s Green Isaacs Special (Gin and coconut water with a squeeze of lime and a couple of sashes of Angostura). So good!
Anders, I've made this cocktail from your recipe a dozen times with traditional juniper-forward gin, but I just made it with a contemporary gin - Uncle Val's Botanical Gin - and oh boy! it's a brand new cocktail. Like a summer bouquet...
Looks like it's a cocktail that is really sensitive in terms of proportions. Made exactly as you suggested, and it appeared to be pretty bitter. Other recipes suggest less lime juice. Maybe the crucial detail about this cocktail is how sweet is Curacao (which brand is used) and amount of Lime juice. Thanks for the video (and the channel) anyway! A real masterpiece most of the time.
Just made it with Pierre Ferrand and can tell you it was too thin and the lime overpowered it. And had nothing like the deep color of of the Brizzard. Added a few extra dashes of Ango and it was better. Remade it, subbing Licor 43 for the Curaçao and liked it much better. I bet .25 oz of rich Demerara would be great.
Finally! I have been looking for a gin forward drink with an orange component for a while. Anyone try something like this with campari instead of curacoa?
I really like your videos and I have learned so much! I can't remember all the recipes though. Do you have a book of the recipes featured in your videos?
Gin's my thing, and this looks great! Question: why the strainer/sieve when serving? There doesn't seem to be much to filter. Lime pulp? Aeration? Thanks!
Triple sec will absolutely work! It tends to be a bit drier than curaçao, so you may have to tweak the ratios to get the balance you want, but it will still work beautifully. Good luck, Rob!
You are absolutely right about covid-19. That's why I use alcohol as protection. And vaccines and a mask. But I don't skimp on the use of alcohol as protection.
I just made this. I actually prefer to cut down the lime juice compared to the orange liquor. I did 0.75 curacao and 0.5 lime. I find myself wanting less tart drinks during a cold winter haha.
Hi Anders - would cointreau and a London dry gin give this drink a significantly dryer/“boozier” profile? I added about 1/4oz of simple syrup for sipping enjoyment. I noticed another viewer did a similar add (lime syrup). Can you recommend another cocktail with a similar profile that is on the sweeter side?
Hey Anders - I’m watching all of your videos from the beginning and I just watched the Sidecar vid and this one. What, for you, helps determine which curaçao you use since you used the Pierre Ferrand for the Sidecar and used the Marie Brizard for the Pegu Club?
I find the Pegu Club to be a touch drier, so I like using the richer Marie Brizard Curaçao to balance it out. It’s not a huge transformation though - you certainly could interchange the two. Thanks for the question, Aaron!
I just had the Pierre on hand when I made it tonight and I could see a richer curaçao balancing out the other ingredients better. Unfortunately I can’t find Marie Brizard anywhere nearby or on Curiada. Do you have any other brand recommendations?
So I see you have the Pierre Ferrand Curacao as well, what prompts the use of Marie Brizards in this particular cocktail? Does the original more call for it, or just a matter of preference?
Great question! It's just a matter of preference for this specific cocktail. The Marie Brizard is richer, so it really holds up to the acidic lime and the dry gin - especially with the absence of additional sugars or syrups.
@@AndersErickson good to know, thanks! May have to look into a hottle. Been looking at getting a few things from brizard (beem getting into tiki quite a bit lately), save myself some shipping costs xD
Mmmm, I love gin, I really like Plymouth. I'll try this. Well, it's over a year since this posted and I can only imagine how many yummy little places had to close their doors. Sad. Find one that's still open and support it.
Made this cocktail, loved it. But the recipe in annotation left out the angostura. I made it abd realized it looked different than yours so I watched video again and boom, bitters
Anders Erickson: it actually brought out the lime a bit more without the bitters. Still very refreshing. But the bitters give it that nice color and spice flavor. Thanks man
I'd suggest adding a bit more orange liqueur (some brands are sweeter or stronger than others). Another option would be to add just a touch of simple syrup - it can help round off the sharp acidic notes. Hope this helps - cheers!
@@AndersErickson Was about to ask that. I LOVE classic/old school cocktails but also like to bring Blue back! (besides those lemonade soda vodka concoctions!)
They're both orange liqueurs, but differ from each other. Cointreau is in the triple-sec style, meaning it will be drier than most curaçaos (triple secs use a neutral grain spirit as a base). Curaçaos, on the other hand, use brandy as a base, and tend to be richer in flavor. Both are wonderful modifiers, and in a pinch, can be used interchangeably!
Most curaçaos do have a deeper flavor, and can be very smooth. I love them for this reason. Triple secs are still wonderful though. Just depends on the drink.
Anders, this looks wonderful. Sad about all the very best places closing... Alas. I do want to drink this tonight. I don't have any curaçao, is there something I can sub for it successfully? Another winning video! Cheers.
Thank you! If you have any other orange liqueur it'll work nicely. Cointreau or other triple secs work well. You might want to play around with the ratios to balance it out to your liking, but I'll think you'll love it. Cheers!
@@AndersErickson thanks!! I have a few options including Cointreau and Grand Mariner - i'll start there. Keep Mixing, Keep videoing, Keep safe. cheers!
Love your channel!, Been making all your traditional cocktails. Would love if you can make fancier modern cocktails that are popular in high end fusion restaurants.
Mmmm, I wish I saw this earlier. Hey, YOU turned me on to gin. I was a vodka man for years. When you made the Aviator, that turned me on gin. I like it now. Never much cared for it before. Aviator is still my favourite. Cheers
Lil reminder to say Myanmar instead of Burma bc that encompasses all the different ethnicities in the country instead of just the main ethnic group, Burmese, which what the English landed on when they colonized :)
Because Plymouth is originally an English word, and vermouth is originally French - so the phonetics are different, and sounds have morphed to accommodate the native language of the speaker.
Just remember Anders, vote red if you want a better future in the bar and restaurant service industry, cuz the dems are gonna put us on endless lockdowns indefinitely
its been more than an hour that i am watching your videos, by far the best channel for cocktail making and just a fun channel, please never stop posting :)
Thank you so much, Sagar! Cheers!
You should make a video of "the top 5 best summer cocktails" or something like that so I know what to be trying this summer!!!
He ended up doing just that :D
@@od1401 you're right! And I forgot I even commented this 😂😂 I wonder where he got the idea? 😉 JK
Just made this drink and it’s Fabulous( even in November , LOL ) !!!
I've been regularly watching your channel for a few months now, and catching up on years' worth of really great "sips, tips and recipes." I've been following along, adding bottles to my liquor collection and gear. I've been making these recipes at home, and having a hell of a time!
My wife tends to roll her eyes at me. "More bottles to squeeze into our liquor cabinet? More glassware to squeeze into our cupboards? Where are you going to store that bar mat?"
Well, yesterday I mixed this Pegu Club for the first time, and served it to her in a new Nick & Nora glass. She quickly went from "Ooh, tart!" to "this is so summery!" to "this is my favorite drink of all time!" Over the next couple of hours, she had me make her two more.
Thanks to both of you, Anders and Az, for buying me some more time with my new hobby.
Love this. Happy you’re enjoying the content and exploring new cocktails! Cheers
Thanks for another great episode! Melanie and I made a pilgrimage to the Pegu Club one time to try the cocktails and enjoy the stellar space. Heartbreaking to know it will close for good. Props to the industry and hope to be out eating and drinking soon!
Thank you, Andrew! Absolutely hope we're all back out there soon!
FANTABULOUS! This sir will surely have us holding our butts...as our cocktail of the weekend...love the story (although sad), and simplicity of this concoction. Cheers!
you inspire me to make better cocktails, which makes everyone have a better experience, rather than just be boring. Thank you.
Anders! I’ve been a loyal viewer for a couple years, though admittedly I didn’t find your channel until after this video. It’s fun to see how far the channel has come.
The Pegu Club is a favorite cocktail of mine, but as I was making one tonight, I realized I didn’t know the history. I think it’s time for an updated video including the history which is such a great part of your videos - along with Freya, of course. Cheers!
Great joyful energy, Anders. Thanks!!
Thanks, Bryan! Cheers!
Great to have found you. I have learned so much and look forward to add certain implements to my drink making arsenal. Did not love the Pegu so I changed the lime to lemon. The curaçao to poire liquor and orange bitters for the angostura. The point is your video inspired me to experiment and that is great fun.
Made this with Pierre Ferrand dry curaçao and a hibiscus and rose petal gin and it was delicious!
Made this drink last night, majority of the people loved it
I'm gonna try to make a blended frozen version of this and call it a Club Penguin.
I stumbled upon this drink online earlier this week and had plans to make it tonight. Perfect that this video popped up for me. Love it!
I need to make one of these tonight! Thanks Anders. I would prefer to just go the bar and get one from you!
This is a really tasty, refreshing drink. Thank you.
Ok, just tried this (or something like it, since I had to use cointreau instead of curacao for availability's sake). Even with my substitution, this was delicious. Very refreshing!
Thanks for your work Anders! I've been going through your videos and seeing what I could make with my bottles and so far, I'm very happy with the results, rank amateur that I am :P
The bramble with Walker black label from a previous question you answered for me also turned out great!
Just made this and it was very good - I used Grand Imperial Orange Curaçao that I use for my homemade margaritas. I added a 1/2 ounce, after tasting the original - liking it but I needed just a little sweet, some lime infused simple syrup I make for my margaritas - this was sooooo good!!!! Thanks for all the videos and ideas along with the history of the drinks. I enjoy the shout outs to Wisconsin as I live in Milwaukee. Keep up the great work!!!
I added some simple syrup after the mix as it was a bit too dry. Your reco of lime syrup would hit the mark for me.
Just got a job at a Burmese restaurant so I gotta beef up my game!! Thank you❤
Just made this and loved it, but my local liquor store was out of orange curaçao, so I subbed in Grand Marnier. Delightful and light with a heavy citrus kick. Would love to try it with curaçao instead of GM, but I didn’t mind the lick of cognac. Thanks for sharing!
Did they not have Cointreau? It's a brand of orange curacao, and available almost everywhere.
Wow, these are delicious! Thanks Anders. Love your content, it’s always top notch
I've now made several of these for my family. Major hit!
Another of our many favorites. I also use your proportions but use one dash of orange bitters and one of Angostura, and a tiny amount of demerara syrup (around 5ml). Seems to round it off just a bit. Cheers!
Hi Anders, newish subscriber. Watching some of your older videos. Would like to more in this style, I like the ‘behind the scenes’ cuts. Still a big fan of the more concise style in your newer videos, but one of these every once in a while would be nice.
Agree! He just implied in today’s video that the early ones weren’t so good… I like both but cherish these older COVID ones. Feels like hanging out with a friend.
Tried this with the gin and orange curaçao I had on hand and them experimented a bit. I ended up adding 5 ml simple syrup and 3.5 oz club soda - delicious!!
Cheers Anders 🇦🇺🐨🐨🇦🇺
Love this and love your videos! Cheers to you my friend!
Best bartender in Chicago!
I made one and it is excellent!!! I used Irish Gunpowder Gin……keep it up Anders!!!
I love plymouth gin. It is my go to. Cheers to you man
That looks delicious!
I’m in pest control now but I used to be a bar and kitchen manager. I’d been considering returning to the industry working for a friend’s chain he manages when Covid hit. I ended up instead bringing some of my oldest friends from restaurants into pest control where they can make the same pay with less stress. I still think about returning and I hope to open a bar one day.
Keep them coming! Love the vids!
Just made this drink and it’s Fabulous ( even in November, LOL )!!!
Hi Anders! Good job!
Love your videos. They are inspiring, funny and informative videos.
I have 10 years as professional of Food & Beverage behind bars of São Paulo (BR), and I never saw this cocktail!
To me look like and evolution of Fitzgerald, maybe? A little more complex I guess.
I'll try this one for sure!
Thank you.
This is the hard version of one of my all-time faves - Hemingway’s Green Isaacs Special (Gin and coconut water with a squeeze of lime and a couple of sashes of Angostura). So good!
That sounds really fucking good ngl
Who is this guy? And why do his drinks look SSSOOOOOOOO GOOOOOOOOD?
It's me...Anders! You sir, need a drink. 😂
NICE!
This one looks great!
Awful news about the Pegu NYC. I’ve been there a couple times and it had a good vibe. It will be missed. Great video in its honor!
Anders, I've made this cocktail from your recipe a dozen times with traditional juniper-forward gin, but I just made it with a contemporary gin - Uncle Val's Botanical Gin - and oh boy! it's a brand new cocktail. Like a summer bouquet...
Nice use of the Plymouth, Anders!
MMmmm Plymouth Gin my favourite. My girlfriend calls these pago-pago's, ever since I made her one of them.
Looks delicious!
Looks like it's a cocktail that is really sensitive in terms of proportions. Made exactly as you suggested, and it appeared to be pretty bitter. Other recipes suggest less lime juice. Maybe the crucial detail about this cocktail is how sweet is Curacao (which brand is used) and amount of Lime juice. Thanks for the video (and the channel) anyway! A real masterpiece most of the time.
very nice
Nice
Hey Anders, can we make the same cocktail with cointreau?? Love your cocktails, greetings from Turkey
“2112” Rush 2112 😎
Dank' dir!
Just made it with Pierre Ferrand and can tell you it was too thin and the lime overpowered it. And had nothing like the deep color of of the Brizzard. Added a few extra dashes of Ango and it was better. Remade it, subbing Licor 43 for the Curaçao and liked it much better. I bet .25 oz of rich Demerara would be great.
Finally! I have been looking for a gin forward drink with an orange component for a while. Anyone try something like this with campari instead of curacoa?
I really like your videos and I have learned so much! I can't remember all the recipes though. Do you have a book of the recipes featured in your videos?
Gin's my thing, and this looks great! Question: why the strainer/sieve when serving? There doesn't seem to be much to filter. Lime pulp? Aeration? Thanks!
Good question! I use it primarily to catch the small ice bits that get broken up while shaking - personal preference only.
My kinda cocktail!
2112 in honor of Rush
Hey Anders, how about a salinger?
Hey Anders, what’s a good Gin to start with?
you know what you did with the thumbnail 🤣
Is triple sec okay in place of orange curasao, or must I buy some curasao?
Triple sec will absolutely work! It tends to be a bit drier than curaçao, so you may have to tweak the ratios to get the balance you want, but it will still work beautifully. Good luck, Rob!
Serious question: can you sub Pierre feet and dry curacao for the orange curacao? Are dry curacao and orange curacao vastly different?
Hey Anders, is there any difference between an orange Curacao and a triple sec? cheers
2112. Rush!!!!
You are absolutely right about covid-19. That's why I use alcohol as protection. And vaccines and a mask. But I don't skimp on the use of alcohol as protection.
I just made this. I actually prefer to cut down the lime juice compared to the orange liquor. I did 0.75 curacao and 0.5 lime. I find myself wanting less tart drinks during a cold winter haha.
That makes perfect sense to me. I'm happy you tried it and found your perfect ratio! Cheers, David!
Hi Anders - would cointreau and a London dry gin give this drink a significantly dryer/“boozier” profile? I added about 1/4oz of simple syrup for sipping enjoyment. I noticed another viewer did a similar add (lime syrup). Can you recommend another cocktail with a similar profile that is on the sweeter side?
A white lady
How much of a flavor difference is there between orange curacao and blue curacao? I already owned the blue, so that's what I used. Cheers!
Where did you get the bottle for the lime juice?
Hey Anders - I’m watching all of your videos from the beginning and I just watched the Sidecar vid and this one. What, for you, helps determine which curaçao you use since you used the Pierre Ferrand for the Sidecar and used the Marie Brizard for the Pegu Club?
I find the Pegu Club to be a touch drier, so I like using the richer Marie Brizard Curaçao to balance it out. It’s not a huge transformation though - you certainly could interchange the two. Thanks for the question, Aaron!
I just had the Pierre on hand when I made it tonight and I could see a richer curaçao balancing out the other ingredients better. Unfortunately I can’t find Marie Brizard anywhere nearby or on Curiada. Do you have any other brand recommendations?
So I see you have the Pierre Ferrand Curacao as well, what prompts the use of Marie Brizards in this particular cocktail? Does the original more call for it, or just a matter of preference?
Great question! It's just a matter of preference for this specific cocktail. The Marie Brizard is richer, so it really holds up to the acidic lime and the dry gin - especially with the absence of additional sugars or syrups.
@@AndersErickson good to know, thanks! May have to look into a hottle. Been looking at getting a few things from brizard (beem getting into tiki quite a bit lately), save myself some shipping costs xD
Mmmm, I love gin, I really like Plymouth. I'll try this.
Well, it's over a year since this posted and I can only imagine how many yummy little places had to close their doors. Sad. Find one that's still open and support it.
What if I use bols curaçao? Will it work?
👍
Made this cocktail, loved it. But the recipe in annotation left out the angostura. I made it abd realized it looked different than yours so I watched video again and boom, bitters
Oops, thanks for catching that - just fixed it. Hope it ended up ok. Sorry about that!
Anders Erickson: it actually brought out the lime a bit more without the bitters. Still very refreshing. But the bitters give it that nice color and spice flavor. Thanks man
How big a difference would it make to do this with Cointreau instead of Curaçao?
Great substitution - not a huge difference. Enjoy it! Cheers, John!
Tried the Pegu but was very strong with very little flavour except for gin and lime. Any suggestions?
I'd suggest adding a bit more orange liqueur (some brands are sweeter or stronger than others). Another option would be to add just a touch of simple syrup - it can help round off the sharp acidic notes. Hope this helps - cheers!
Can the Orange Curaçao be changed for Controy?
Cointreau? Yes it can!
@@AndersErickson yeah! guess Controy is the brand
Question--orange curacao--basically fancy triple sec?
Never mind. A quick search of the Google reveals that I've opened a can of worms :)
I can make this rn but I have blue curacao instead, would that be a sin?
Worth a try - it will be very blue! 😂
@@AndersErickson Was about to ask that. I LOVE classic/old school cocktails but also like to bring Blue back! (besides those lemonade soda vodka concoctions!)
Orange curacao and Cointreau are not the same thing are they?
They're both orange liqueurs, but differ from each other. Cointreau is in the triple-sec style, meaning it will be drier than most curaçaos (triple secs use a neutral grain spirit as a base). Curaçaos, on the other hand, use brandy as a base, and tend to be richer in flavor. Both are wonderful modifiers, and in a pinch, can be used interchangeably!
@@AndersErickson thanks so much. It sounds then a curacaos will be a bit smoother and add some "depth' the the cocktail yes?
Most curaçaos do have a deeper flavor, and can be very smooth. I love them for this reason. Triple secs are still wonderful though. Just depends on the drink.
Anders, this looks wonderful. Sad about all the very best places closing... Alas. I do want to drink this tonight. I don't have any curaçao, is there something I can sub for it successfully? Another winning video! Cheers.
Thank you! If you have any other orange liqueur it'll work nicely. Cointreau or other triple secs work well. You might want to play around with the ratios to balance it out to your liking, but I'll think you'll love it. Cheers!
@@AndersErickson thanks!! I have a few options including Cointreau and Grand Mariner - i'll start there. Keep Mixing, Keep videoing, Keep safe. cheers!
@@suejohnson2380 Both will be fantastic! 👌
Can i use PIERRE FERRAND DRY CURACAO for this drink ?
Definitely! Cheers!
@@AndersErickson Thanks very much good sir! Cheers!
Love your channel!, Been making all your traditional cocktails. Would love if you can make fancier modern cocktails that are popular in high end fusion restaurants.
Could you use triple sec?
i just did - no idea what it’s supposed to taste like but this is delicious
Mmmm, I wish I saw this earlier. Hey, YOU turned me on to gin. I was a vodka man for years. When you made the Aviator, that turned me on gin. I like it now. Never much cared for it before. Aviator is still my favourite. Cheers
Wait, you showed about a 3 ounce drink then filled an entire wine glass to the top 😮
Lil reminder to say Myanmar instead of Burma bc that encompasses all the different ethnicities in the country instead of just the main ethnic group, Burmese, which what the English landed on when they colonized :)
Thanks so much for informing me - I'll be aware for next time!
@@AndersErickson thank you :) myanmar is such a special place (as a tourist). Theyre political sitch is another story!
Cordial or lime juice?
Lime juice.
Wow yours is so orangish lol even when I use dry curacao it's yellow...ish
You're drunk 😆
apology for bad english
where were u wen club penguin die
i was at house eating dorito when phone ring
“Club penguin is kil”
“no”
This is extremely close to a White Lady.
Why do shit videos get promoted when content as good as this is available?
Did you ever ask yourself why you say "plymouth" as pli-muth and "vermouth" as ver-mooth?
Because Plymouth is originally an English word, and vermouth is originally French - so the phonetics are different, and sounds have morphed to accommodate the native language of the speaker.
@@Viciac1356 damn, thanks, nicely explained - I stand educated!
Too much unneeded showmanship in this episode, Boss. We love your videos as they are, extra sound effects or digressing playfulness not needed, IMO
Just remember Anders, vote red if you want a better future in the bar and restaurant service industry, cuz the dems are gonna put us on endless lockdowns indefinitely