I uh... can't wait for more... of these... brilliant receipts... please send them my way. I hate it here. We have a Podcast! Midnight Local UA-cam: ua-cam.com/users/midnightlocal Midnight Local Audio: bit.ly/MidnightLocal All customers are right at Curiada because their selection is so good you can't go wrong. For great spirits delivered directly to your front door follow the link - bit.ly/DrinkRight Curiada: bit.ly/DrinkRight 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
I've actually spent a long time trying to recreate Captain Morgan's Tattoo Rum. The Chambord is a key ingredient, followed up with Jagermeifter. Use Captain Morgan's Black Spiced Rum if you can find it, if not the regular Spiced Rum will suffice. Gets you about 80% of the way there to what the original used to be. If I could find like a solid currant or a more citrus exotic syrup likely be better than the original or that much closer.
In an alternate Greek history where Sisyphus is replaced with Greg: One of the cursed cocktails is so bad that it threatens to take Greg's very life! He quickly whips up a piña colada with extra cream to stave off the effects. He'd heard that the cream might line his stomach, and afford him another layer of protection. It works! But it's not very good. Death, furious at his unclaimed soul, curses Greg for all eternity. The task, to make his extra creamy piña colada actually taste good, but using no measurements of any kind, and never making any forward progress no matter what he does; yet vehemently convinced he CAN fix it! Alas, poor Greg. Doomed to drink and taste and add to this sub-par, substandard, blasé thing unto the end of time.
@@zephyrangel2380 And to make it extra painful, Death allows Greg to get incrementally closer to making a drink that is not soul crushingly bad, only to have it spill just before Greg adds the final touch that would redeem it. Forcing him to start the process over ad infinitum.
@@TheophilosPorter I was thinking instead of "cream of coconut", why not just use coconut cream, which is basically just solid coconut flesh until it's heated or blended. I've never even seen "cream of coconut" here in Australia, but that looked like straight-up liquid that Greg poured. No way is that gonna make a drink extra creamy
The person who ordered the beet mimosa was absolutely on some weird diet where they can only drink clear liquids and eat white meat and root vegetables or something. They made it to their post-Barre brunch meetup, realized they can't drink orange juice, panicked, and then had to pretend it was good while they hyped up how amazing this diet is to their fellow Brunchers.
Love how recipes 1 & 2 were workshopped from total nonsense to actually drinkable beverages, 3 & 4 were just “absolutely not, no way im taking this further” and the pina creamyata was a mad scientist special lol
Yeah, 1 makes me curious about whatever other liqueurs you could put in an old fashioned. I’ve tried amaretto and creme de cacao, those are great. Maybe cassis would be nice, I always thought it reminded me of Chambord. And a Revolver is bourbon and Tia Maria with orange bitters, that’s one of my favorites.
I once worked with a bartender who was really clever but also really lazy. It was a little nine seat bar in a fine dining restaurant, so there wasn't much space back there but people still expected him to be able to make whatever they had their heart set on. He got sick of having to muddle the occasional jalapeño for spicy margaritas (we didn't stock Ancho Reyes), so he had a brainwave: we had a bunch of little glass spritzer bottles we'd used for hand sanitizer mid pandemic, and a bottle of Everclear, both gathering dust. He infused some jalapeños into the Everclear and put it in one of the spray bottles, creating a literal pepper spray he referred to as "Evilclear". When someone would order a spicy marg, or any spicy cocktail, he'd just put a few sprays of that stuff in the glass or shaker to instantly add that pepper heat without having to muddle anything. He also had spray bottles of vermouth and Herbsaint for "rinses"
I swear cry-laughed at Greg’s piña colada blender shenanigans, tears running down my face, for like fifteen minutes straight. Hope that was worth the hangover 🤣 Drunk Goblin Greg is art LOLOL
i think the person who ordered it doesn't know how they're made and think the foam is from a cream and not from just...whatever it really is lol. they wanted more of that cream so maybe more coconut added? thats just how interpret that persons request anyways.
I used to work at a bar where the piña colada had heavy cream in. The big boss didn’t want to buy coconut cream, so we’d just use whatever cream the kitchen didn’t need. It worked really well tbh, but it did mean we’d have to ask about lactose intolerance when somebody ordered it, which got some very strange reactions
I'm crying over here with laughter "but it's a coconut tree, what does lactose have anything to do with it!" "well see we milked the trees nuts so there ya go"
Greg went from disappointed to drunk to mad scientist to alcoholic to inventor and then back to Greg all in the span of one Pina Colada. Never change, Greg.
I cracked up at the beet juice mimosa bit, the utter disappointment when Greg took his first sip was hysterical, it’s like he was offended by its mere existence
I love how kind of like all these episodes have somehow become "Watch Greg get drunk and do crazy stuff" over the last year or so, and it might be even more awesome than ever.
There's a Japanese plum liqueur, Choya, which has has a bunch of plums in the bottle. After drinking the liqueur, I refill it with a cheap-ish whisky, and in about a week it soaks up all the sugars and aroma left in those plums. I use that sweetened whisky to make Old Fashioneds without syrup.
@@Purriah It's not wine, it's a liqueur, it's usually made by infusing a distilled spirit, sometimes it's made by infusing sake, then it's sweetened with sugar.
You know that kind of crying a toddler does that makes him hyperventilate because of the unadulterated levels of emotion? That's where I am right now from the laughter. This is such a great show, with such an incredible host. (Also, I'm not a toddler.)
I could bet money on the fact that the customer meant pineapple chunks instead of juice and coconut cream instead of cream of coconut (coconut-flavoured syrup). It makes an extremely creamy and tasty pina colada, there are too many places that don't even make it blended and serve you a liquid drink. Which is fine, but far from being a good pina colada.
@@mattia_carciola coconut cream makes a better pina colada even without pineapple chunks. TBH though I don't like them blended. I use crushed ice and shake the bejeezus out of it. It's creamy but has the nice contrast of ice slivers in the drink.
Two things about Chambord, from my experience: 1) It often tastes slightly off, precisely because most people who buy it don't find much use for it, so it sits on the shelf (often in sub-par storage conditions) oxidising and ends up getting a musty, almost sulphuretted taste, sort of like old grapeskins or stale raisins. Like vermouth, it should be used quickly or stored in the fridge to prolong its life. And 2) It's one of those liqueurs that evolves in the glass; it really benefits from getting thinned out by the melting ice. I say this as someone whose favoured after-dinner drink was a Chambord on ice. So if you have a Chambord-heavy drink it's best if diluted with some water or give it time to settle, that'll help with the sickly sweetness and brings out the other flavours (which is another reason to consider point 1, because one of those flavours will be the old oxidised flavour).
Thanks for this. A lot people don't know it is not shelf stable. A good hallmark if its going off, its stops being red-purple in a glass and starts going towards the yellow color spectrum.
For me, Chambord seems like it would play well in a similar role to something like Crème de Cassis, used as a subtle flavouring for chilled desserts or cream toppings.
"Old fashioned with a sweet liqueur instead of the syrup" was my immediate thought upon hearing the words "chambord old fashioned", and I was sitting there going, "why is that insane? I think it would add depth" only to realize it was interpreted as "sub whiskey for liqueur". I'd love to see an episode of similar replacements. As for Pina colada guy, maybe he was asking for extra cream of coconut? Honestly I'm surprised the pineapple + cream combination worked at all; I half expected it to curdle. I got nothing on the beet juice mimosa though.
That moment at the very end when your soul decides that it's had enough and takes your mind with it to hang out in better places until the episode is over...
Two thoughts on the spicy espresso martini: 1) Azteca bitters. Great way to bring out that Mexican hot chocolate vibe, seeing as it's a chipotle/chocolate/cinnamon bitter on its own. 2) A breakfast place near me does a Mike's Hot Honey latte, and it is my go-to. So I'd like to revisit this concept trying to homage that.
About the extra-creamy piña colada: In Brazil (at least, probably in other tropical countries as well) there is something called "coconut milk", which is just that: extra-fatty coconut flesh blended until homogenized. The consistency is similar to heavy cream. It is very coconut-y, and adds a lot of creaminess to boot (it whips well due to the fat content). I think it would work in an "extra-creamy". Not only that, but if you use fresh pineapple, blended, instead of canned juice, the fruit itself becomes foamy/creamy, especially if it is a little bit underripe. Add something very high proof, like everclear so there is less drink-watering water in it.
For me that I don't drink alcohol so I just have it virgin style freezing the ingredients also helps to keep the foamy in it and the extra ice out. (also fruit not juice used on it) But yeah, that cream looks super watery.
When I saw the extra-creamy pina colada, my thought was that they meant 'less watery' - addressed in Daniel Gritzer's recipe on serious eats that uses frozen pineapple chunks instead of ice cubes.
I also wonder if they meant extra coconut cream and not add heavy cream. Not saying it'd make a huge difference, but you'd get more coconut flavor I'd assume.
Loved you figuring out how to make the chambord old fashioned actually work. You're right that replacing the sweetener with a liqueur in an old fashioned can be really interesting! One of my fave old fashioned variations is an elder fashioned- using elderflower bitters instead of traditional angostura, and st germain instead of simple syrup!
I love how the videos where multiple drinks are had are like an avalanche, starts slow and speeds up like crazy by the end. Awesome content! Keep it up!
The spicy espresso Martini immediately made me think of a Mexican hot chocolate or a Chile mocha. I wonder how people actually explain their drink orders to the waiter besides just the basic receipt order.
@@nerdyonthegreens Yeah, Cholula definitely would not have been my choice. Too many flavors other than hot pepper. If not just cayenne powder, I would've done a very basic hot peppers, salt, and vinegar hot sauce like Tabasco.
As a former barista the way I would make (and have made!) the spicy espresso martini is by brewing a shot of espresso into some cocoa with a bit of chipotle pepper and cinnamon. Pour slowly over an ice cube to chill it. Add vodka to a martini glass and stir it with the espresso mixture. Chocolate tends to bridge the flavor of coffee and spicy really well
@joshuamcdowell1460 If this was a bar, then there was almost certainly a dedicated code for increasing alcohol content, assuming that was allowed. As such, I would have to assume spicy to actually mean spicy.
@@lordsergal8783 do you think customers care about the pre-approved codes? Because all the basic bitches where I live refer to drinks with a high alcohol content as "spicy".
The last drink was the absolute perfect kind of insanity for me. Just keep doubling down until you somehow come out the other side. How'd you get there? No idea. But it worked.
That last drink is a true 'i know cocktails' uncle at a party or family event. Just pouring vaguely correct shit in a blender till it tastes good and being, "Yep. Exactly what i meant to do"
When I used to bartend (at a Red Robin restaurant) we had a soft serve ice cream machine for the milkshakes so I used to throw a quick half second pull of ice cream into the blender when making piña coladas. It definitely wasn’t the way I was supposed to make them (and the RR company was not cool with going off recipe) but everybody LOVED the way I made them. I even had a few customers who’d only order them when I was bartending. When I used to make them according to recipe I’d get them sent back all of the time. It wasn’t a bad recipe but most of the time when people order them at restaurants they expect a more desserty slushy drink.
hey there mr drink, i know i watch these videos disproportionately to the number of videos you put out, but your videos on actual mixology are very good also, it's just that these are so funny. thank you for making them (but don't stop making the others)
Capturing the spirit of the whole creamy colada receipt was a sight to behold. 10/10 Greg; serve that up at your next fancy dinner and watch the whole room descend into madness.
I would LOVE to see a spin-the-wheel episode where you try to make old fashioned cocktails with a random sweet liqouer. Like swapping the sweetener with peppermint schnapps or italicus
LOL. Ironically, it's often bartenders who like weird drinks with Chambord. Like the Negroni, bartenders tend to get creative with the alcohols that sit lonely on the shelf, unrequested except for a few regulars (i.e., who orders a Black Opal anymore).
Greg's rapid descent into madness over the pina colada has got to be one of the most wholesomely hilarious things I've ever seen on this channel. I love this channel.
I usually think of Greg as being the driving force behind this show, but the slight echo on Meredith's laugh at 13:05 makes her seem like an evil genius orchestrating this whole thing. She truly is Mer, the Great and Powerful.
I'd love to see more episodes where you make up 'new' cocktails following a formula - this one or others - and give us the scoop on if they work well! Thanks, this is one of my favorite H2D episodes.
Part of me wonders whether or not the Mimosa was supposed to be a dash of beet juice in an already orange juice mimosa? and I am happy to watch this descent into chaos. I've always wondered with these episodes if instead of replacing the base drink the 'alterations' are made to replace the modifier (like a while back there was a Midori something something where Greg replaced the main spirit and now I'm wondering about replacing the modifiers instead... I also wonder what circle of hell Greg would place the Disarono Dr Pepper w/ a dash of Ango and an orange twist?
That doesn't sound terrible tbh. My friend recently got me acquainted with Disaronno and Ginger ale, and that is weirdly better than it had any right to be. I feel like some bitters might round that out nicely. Damn, now I need to go drink and experiment lol.
The last drink reminded me of a local drive-thru daiquiri shop. They told me that they make their Pina Colada Daquiri with vanilla ice cream instead of just freezing it like normal. It honestly is wonderful
Came here to mention this. There was a restaurant around here that used to make piña coladas with vanilla ice cream instead of ice and it was delightful.
@@blakksheep736 In Louisiana, it is legal with rules. It has to be closed, so they will usually tape the lid on and put tape over the openings in the lid. So you can get it and drive with it back home or wherever, but if you get stopped and the cop sees the seal broken, they will fine you.
The ending is one of my new favorite things I’ve seen on the internet. Thoroughly enjoyed the drunken creation of the drink and ending with “Yea sure do that! Whatever the hell that was.”
I've made a spiced coffee with cayenne in the mix. It's easy to both under and over-spice it, but when you get that nice warmth it's fantastic! Not sure how it would be in a martini, so I may have to try it.
God, I love the custom "yes you read that right" instruction on the beet juice mimosa ticket. Back when I was a server I used to do that all the time. Customer would ask for something insane and to save the bartender/chef from having to track me down and ask me "what I meant" I would just write "yes, really" or something similar
After that first drink I think we need an episode where you sub out simple syrup for sweet liqueurs and maybe you hit into something spectacular or maybe its just a train wreck but either way it could be fun.
On the subject of replacing the sweetener in your old fashioned with a sweet liqueur - I do this a lot when making cocktails for myself and it's great. Using sweet nut liqueurs is always interesting and, if you're willing to totally desecrate the meaning of "Old fashioned," use gin for the spirits, a quarter ounce of velvet falernum for the sweetener, and your preferred citrus bitters. It's the rough balance of an old fashioned but with bright, clear flavors instead of brown flavors and the drink itself is glass-clear if you use a less strongly colored citrus bitters.
Another good trick is, when you get to the last little bit of jelly or jam, to make a cocktail in the jar using the last of it as the sweetener. Then, you just close the lid and shake.
"How often do you use Chambord?" .... I'm weird. I like throwing a brunch party at home and I like a Lady in Red. Brut champagne, splash of Chambord, splash of Drambuie, with a slightly mashed raspberry.
When he said espresso martini, extra spicy, I was thinking it would have kahlua, and some ancho chili, and I was like “ooh, yum.” I had no idea he was gonna use some vinegary hot sauce. Yuck!
Yeah, I'd LOVE to watch/listen to your podcast... You know exactly where a bit of humor could help, and every time you put in a joke that doesn't fumble very well. I like the idea.
I would have interpreted the Chambord Old Fashioned as still using whiskey, but subbing the Chambord for the simple. I have subbed liqueurs for simple in my O.F. many times, just to switch it up.
I'm just picturing his wife watch him stumble into the living room going "I made a creamy peeny and it didn't taste good so I made more and it still wasn't good so I made more again and then I added mint which was bad but then I added more everything else and it was good again"
When I worked at a bar I’d have friends who would ask for a free shot. I’m not a fan of giving away free things so there’s only one shot I’d give. It was a shot of half well tequila and half well bourbon. Tell them after they have it “free isn’t supposed to taste good.” They understood and stopped asking for freebies. 😂
Good episode I thoroughly laughed. Really reminds me of my collage days where we just went off the walls and started making crazy stuff just to get drunk.
I love this series! I would love to see a variation of this "two ways" thing where you team up with another youtuber and both of you attempt to make a drink from one of these receipts, and then compare.
Speaking of replacing your sweetener with Liqueur. I highly recommend a revolver. Bulleit Bourbon or Rye. ( your preferred bourbon works as well) 3 dashes Angostura bitters, 2 dashes Orange bitters, and 1oz of coffee Liqueur
I can't wait for Greg making a video showing what happens when you substitute syrups with Liqueres. I wonder what a Bee's Knees would taste like if you sub the Honey with something like Meed or Honey Jack.
The main problem with letting liqueurs like Chambord or even Schnapps sit around for years is that they eventually take on a rancid quality that resembles nail polish in aroma, and is quite vomit-inducing in flavor. I feel for you, Greg.
The other problem with such cloyingly sweet liqueurs is that it takes so little of them for any one cocktail and you are left with a hugely expensive one trick pony. The only salvation I’ve found for Chambord is champagne or Prosecco. It can save a really rotten bottle. Although ice cream or pancakes might not be horrible. I have a “holy hand grenade” left over from New Years. Perhaps some experimentation is in order.
When I make old-fashioneds at home I substitute grand Marnier or dry curacao for the sugar. It really emphasizes that orange flavor and adds to the complexity of the drink.
As somebody who has made chambord old fashioneds for myself many times in the past, I would definitely say bourbon works best (Four Roses is my go to) in the drink. Would love to see your takes on the different sweet liquors used instead of syrup!
What i love is your inspiration and you try something and dig deeper, the tinmight say 7 types of wine but i know crazy greg is in there whipping up something ive never thought of
For the last one the customer probably meant more coconut cream and not actual heavy cream. i am still gonna try out what you made at the end tho just cus it sounded wonderful.
I’ve seen that receipt floating around in memes and they definitely meant extra coconut cream. The waiter seemed like a young person who didn’t know what’s in a pina colada. It doesn’t seem like that big of a jump to ask for more coconut cream.
Yeah I came down to the comments to say that. If I were the kind of person to modify a drinks order, I'd make it that way. Or certainly would over coconut it when making it at home because I enjoy them
I interpreted the first drink the same way you did, an Old Fashioned but add Chambourd. I might actually try that this evening! I have all the ingredients sitting around.
The spicy espresso martini is so interesting to me. I can immediately imagine a version of it that is incredibly interesting and delicious but the process of how to actually create it is not obvious. I knew some bartenders in New Mexico who worked with some homemade Red Chile simple syrup for spicy Old Fashioneds and I think that might be a option
I uh... can't wait for more... of these... brilliant receipts... please send them my way. I hate it here.
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Always good to see you enjoy our favorite drinks 😉
My own horror combo from back in college:
White Russian - Sub out Vodka for Malibu Coconut Rum. So Malibu, Kahlua, and Cream.
Of course the printer didn’t work, it’s a daemon. 😉
I've actually spent a long time trying to recreate Captain Morgan's Tattoo Rum. The Chambord is a key ingredient, followed up with Jagermeifter. Use Captain Morgan's Black Spiced Rum if you can find it, if not the regular Spiced Rum will suffice. Gets you about 80% of the way there to what the original used to be. If I could find like a solid currant or a more citrus exotic syrup likely be better than the original or that much closer.
Ah, This appears to be a chronicle of your descent into madness...
Greg's descent into drunken madness is a thing of concerning beauty here.
And the Best part, it happens almost every episode... 😂
"Yeah sure, do that, whatever the hell that was just do it."
By that point you can tell that his soul has fully perished.
by the time he got to the creamy peeny he was gone
Oh my GOD he just keeps going!
By time the creamy penny came around he was so gone 😂😂😂
In some alternate universe, Greg is still adding ice, heavy cream, pineapple juice, and rum, trying to make a palatable drink for all eternity.
In an alternate Greek history where Sisyphus is replaced with Greg:
One of the cursed cocktails is so bad that it threatens to take Greg's very life! He quickly whips up a piña colada with extra cream to stave off the effects. He'd heard that the cream might line his stomach, and afford him another layer of protection. It works! But it's not very good.
Death, furious at his unclaimed soul, curses Greg for all eternity. The task, to make his extra creamy piña colada actually taste good, but using no measurements of any kind, and never making any forward progress no matter what he does; yet vehemently convinced he CAN fix it!
Alas, poor Greg. Doomed to drink and taste and add to this sub-par, substandard, blasé thing unto the end of time.
@@zephyrangel2380 And to make it extra painful, Death allows Greg to get incrementally closer to making a drink that is not soul crushingly bad, only to have it spill just before Greg adds the final touch that would redeem it. Forcing him to start the process over ad infinitum.
just continues on til the heat death of the universe
Why would you add dairy cream and not just coconut cream?
WONDENTVTHAT BE bizzaro world
Watching this man be positively unmade by "pina colada- extra creamy" & spiral into madness was, frankly, excellent.
The funniest thing is, I feel like the guy who ordered this just wanted a little more cream of coconut.
@@TheophilosPorter I was thinking instead of "cream of coconut", why not just use coconut cream, which is basically just solid coconut flesh until it's heated or blended. I've never even seen "cream of coconut" here in Australia, but that looked like straight-up liquid that Greg poured. No way is that gonna make a drink extra creamy
Is a creamy peeny
pina colada DQ Flurry, i'd probably enjoy that
@@prcervi That's just a Dole Whip with Rum
The person who ordered the beet mimosa was absolutely on some weird diet where they can only drink clear liquids and eat white meat and root vegetables or something. They made it to their post-Barre brunch meetup, realized they can't drink orange juice, panicked, and then had to pretend it was good while they hyped up how amazing this diet is to their fellow Brunchers.
The man let the intrusive thoughts in for an entire 4 minutes and it was pure gold
That absolutely monstrous Pina Colada section immediately sparked a desire to see Greg attempt to make a series of cocktail inspired butters
Those butters sound very exotic
Angostura Butters?
Old Fashioned Butter
I'm glad I'm not the only one who had this same thought
@@thrashandburn10221 I'm sure they'll be fantastic on popcorn!
Love how recipes 1 & 2 were workshopped from total nonsense to actually drinkable beverages, 3 & 4 were just “absolutely not, no way im taking this further” and the pina creamyata was a mad scientist special lol
Yeah, 1 makes me curious about whatever other liqueurs you could put in an old fashioned. I’ve tried amaretto and creme de cacao, those are great. Maybe cassis would be nice, I always thought it reminded me of Chambord. And a Revolver is bourbon and Tia Maria with orange bitters, that’s one of my favorites.
I once worked with a bartender who was really clever but also really lazy. It was a little nine seat bar in a fine dining restaurant, so there wasn't much space back there but people still expected him to be able to make whatever they had their heart set on. He got sick of having to muddle the occasional jalapeño for spicy margaritas (we didn't stock Ancho Reyes), so he had a brainwave: we had a bunch of little glass spritzer bottles we'd used for hand sanitizer mid pandemic, and a bottle of Everclear, both gathering dust. He infused some jalapeños into the Everclear and put it in one of the spray bottles, creating a literal pepper spray he referred to as "Evilclear". When someone would order a spicy marg, or any spicy cocktail, he'd just put a few sprays of that stuff in the glass or shaker to instantly add that pepper heat without having to muddle anything. He also had spray bottles of vermouth and Herbsaint for "rinses"
“Evil clear” 😂
he was a genius and I'd argue that he wasn't lazy (at least in this regard) but rather enterprising
@@BlueIdiotPieyeah he did what it needed to be done
that doesn't sounds a lazyness, but rather, a way to make a anoying chore less of a chore
There's a thin line between laziness and efficiency.
I swear cry-laughed at Greg’s piña colada blender shenanigans, tears running down my face, for like fifteen minutes straight. Hope that was worth the hangover 🤣 Drunk Goblin Greg is art LOLOL
Same XD
i think the person who ordered it doesn't know how they're made and think the foam is from a cream and not from just...whatever it really is lol. they wanted more of that cream so maybe more coconut added? thats just how interpret that persons request anyways.
We're just playing with alchohol now.
I used to work at a bar where the piña colada had heavy cream in. The big boss didn’t want to buy coconut cream, so we’d just use whatever cream the kitchen didn’t need.
It worked really well tbh, but it did mean we’d have to ask about lactose intolerance when somebody ordered it, which got some very strange reactions
I'm crying over here with laughter "but it's a coconut tree, what does lactose have anything to do with it!" "well see we milked the trees nuts so there ya go"
Greg went from disappointed to drunk to mad scientist to alcoholic to inventor and then back to Greg all in the span of one Pina Colada.
Never change, Greg.
Well, he is all of the above
pina colada have this effect on many people
And at the end of all of that he probably needed a Painkiller 😉
the pina coloada bit was nice. cant believe so much changed since I last used to watch him
"It's aliiive! ALIIIIIIIVE!"
I really enjoyed the sanity visibly leaving Greg there at the end with the extra creamy pina colada. 🤣
you know what this needs? more fuck it, everything
Greg vibing with the blender as he adds random ass things to the cursetail is now my favourite HTD moment.
You made a new word and I love it; "Cursetail"
I cracked up at the beet juice mimosa bit, the utter disappointment when Greg took his first sip was hysterical, it’s like he was offended by its mere existence
I love how clearly he’s lost his mind by the last drink, just trying anything he can to make it good. XD
I love how kind of like all these episodes have somehow become "Watch Greg get drunk and do crazy stuff" over the last year or so, and it might be even more awesome than ever.
The slow descent into madness that became the trinidad sour sorbet a few months ago was something to behold
He's got the world's hardest working liver.
@@galacticwarlock2271His liver is legit made of lead.
There's a Japanese plum liqueur, Choya, which has has a bunch of plums in the bottle. After drinking the liqueur, I refill it with a cheap-ish whisky, and in about a week it soaks up all the sugars and aroma left in those plums. I use that sweetened whisky to make Old Fashioneds without syrup.
It’s plum wine. Anyway, that’s genius.
@@Purriah It's not wine, it's a liqueur, it's usually made by infusing a distilled spirit, sometimes it's made by infusing sake, then it's sweetened with sugar.
@@Purriah It does say "Liqueur" on the bottle. I originally thought it was win as well.
Just letting you know, Choya is the brand, and the drink is called umeshu
Genius, totally going to try that.
Man didn't touch a single stage of grief, just went straight to acceptance on that beet cocktail.
You know that kind of crying a toddler does that makes him hyperventilate because of the unadulterated levels of emotion? That's where I am right now from the laughter. This is such a great show, with such an incredible host. (Also, I'm not a toddler.)
"whatever the hell that was, just do it"
i'm afraid the despair and rage that you channeled there, cannot be replicated.
I wonder if "extra creamy" meant more coconut cream rather than adding heavy cream.
Yeah probably.
I could bet money on the fact that the customer meant pineapple chunks instead of juice and coconut cream instead of cream of coconut (coconut-flavoured syrup). It makes an extremely creamy and tasty pina colada, there are too many places that don't even make it blended and serve you a liquid drink. Which is fine, but far from being a good pina colada.
@@mattia_carciola coconut cream makes a better pina colada even without pineapple chunks. TBH though I don't like them blended. I use crushed ice and shake the bejeezus out of it. It's creamy but has the nice contrast of ice slivers in the drink.
That "receipt" is a meme
That's what I assumed. I thought it seemed obvious
Greg making the creamy pina colada is incredible to watch
Poor guy lost his mind on that one. He really picked up the "IDFK, I hate my job" vibe from the receipt, though!
I have never laughed so hard watching this show.
You mean the "Creamy Peeny" ™ right? 😂
It's like he both gave up AND gave it his all
Lol I will decidedly not "do that" Greg, but that's ok because he won't remember any of it
Two things about Chambord, from my experience: 1) It often tastes slightly off, precisely because most people who buy it don't find much use for it, so it sits on the shelf (often in sub-par storage conditions) oxidising and ends up getting a musty, almost sulphuretted taste, sort of like old grapeskins or stale raisins. Like vermouth, it should be used quickly or stored in the fridge to prolong its life. And 2) It's one of those liqueurs that evolves in the glass; it really benefits from getting thinned out by the melting ice. I say this as someone whose favoured after-dinner drink was a Chambord on ice. So if you have a Chambord-heavy drink it's best if diluted with some water or give it time to settle, that'll help with the sickly sweetness and brings out the other flavours (which is another reason to consider point 1, because one of those flavours will be the old oxidised flavour).
Thanks for this. A lot people don't know it is not shelf stable. A good hallmark if its going off, its stops being red-purple in a glass and starts going towards the yellow color spectrum.
I feel like another use for Chambord could be as a fruity pancake syrup. It probably wouldn't be that bad, honestly lol
@@anonymeister123 The breakfast of champions. And people with a drinking problem.
@@garrettkajmowicz Well, a traditional Japanese breakfast is sake, miso, and rice; this doesn't seem too different
For me, Chambord seems like it would play well in a similar role to something like Crème de Cassis, used as a subtle flavouring for chilled desserts or cream toppings.
"Old fashioned with a sweet liqueur instead of the syrup" was my immediate thought upon hearing the words "chambord old fashioned", and I was sitting there going, "why is that insane? I think it would add depth" only to realize it was interpreted as "sub whiskey for liqueur". I'd love to see an episode of similar replacements.
As for Pina colada guy, maybe he was asking for extra cream of coconut? Honestly I'm surprised the pineapple + cream combination worked at all; I half expected it to curdle.
I got nothing on the beet juice mimosa though.
That moment at the very end when your soul decides that it's had enough and takes your mind with it to hang out in better places until the episode is over...
Two thoughts on the spicy espresso martini:
1) Azteca bitters. Great way to bring out that Mexican hot chocolate vibe, seeing as it's a chipotle/chocolate/cinnamon bitter on its own.
2) A breakfast place near me does a Mike's Hot Honey latte, and it is my go-to. So I'd like to revisit this concept trying to homage that.
A Mike's hot honey latte?!? That sounds AMAZING! Ima have to get on that !
Why isn’t that order for an espresso martini with fireball? That’s most basic bitch way to make it “spicy?”
Muddled jalapeño in the shaker while building an espresso martini?
@@RocktageousFireball is far from spicy lol
@@aiodensghost8645 Have you met Americans?
I like when the chaos of the editing begins to match Greg’s state of mind as these episodes go on. Excellent work.
I like to believe that the editing is just his little angel/devil dude on his shoulder. 😂
About the extra-creamy piña colada: In Brazil (at least, probably in other tropical countries as well) there is something called "coconut milk", which is just that: extra-fatty coconut flesh blended until homogenized. The consistency is similar to heavy cream. It is very coconut-y, and adds a lot of creaminess to boot (it whips well due to the fat content). I think it would work in an "extra-creamy".
Not only that, but if you use fresh pineapple, blended, instead of canned juice, the fruit itself becomes foamy/creamy, especially if it is a little bit underripe.
Add something very high proof, like everclear so there is less drink-watering water in it.
For me that I don't drink alcohol so I just have it virgin style freezing the ingredients also helps to keep the foamy in it and the extra ice out. (also fruit not juice used on it)
But yeah, that cream looks super watery.
A pina colada is actually supposed to have coconut milk (or cream of coconut) in it
Coconut milk is sold everywhere, and a Piña Colada has cream of coconut in it anyway.
Anyone who is a bartender or cocktail enthusiast is familiar with coconut milk.
As a Brazilian myself, I would mix condensed milk to make it creamier.
When I saw the extra-creamy pina colada, my thought was that they meant 'less watery' - addressed in Daniel Gritzer's recipe on serious eats that uses frozen pineapple chunks instead of ice cubes.
I also wonder if they meant extra coconut cream and not add heavy cream. Not saying it'd make a huge difference, but you'd get more coconut flavor I'd assume.
Loved you figuring out how to make the chambord old fashioned actually work. You're right that replacing the sweetener with a liqueur in an old fashioned can be really interesting! One of my fave old fashioned variations is an elder fashioned- using elderflower bitters instead of traditional angostura, and st germain instead of simple syrup!
This sounds like it belongs on the menu board of a renaissance faire pub.🧙
I think my favorite part of any episode is when Meredith hits Greg with something he hadn't considered and he abounds with surprise and delight.
"Now turn it into butter"
The chaotic vibes in this episode are absolute perfection
How did he go from normal Greg to drunken madman Greg over the span of one more sip of the piña colada. Absolutely insane.
The beauty of post.
I'm sure he was really grateful to be using Meyers rather than his beloved Smith and Cross lol.
I love watching the cocktails catch up with him. My favorite thing
I love how the videos where multiple drinks are had are like an avalanche, starts slow and speeds up like crazy by the end. Awesome content! Keep it up!
The spicy espresso Martini immediately made me think of a Mexican hot chocolate or a Chile mocha. I wonder how people actually explain their drink orders to the waiter besides just the basic receipt order.
I'm with this. Definitely wouldn't have used cholula, but some cinnamon and cayenne instead and perhaps rim with mexican caramel and cocoa powder
I kinda feel like it coud've meant they want stronger or with more vodka.
@@nerdyonthegreens Yeah, Cholula definitely would not have been my choice. Too many flavors other than hot pepper. If not just cayenne powder, I would've done a very basic hot peppers, salt, and vinegar hot sauce like Tabasco.
Just explained the Mexican espresso because that's what i thought it would be.
I could see some kind of mole sauce working.
As a former barista the way I would make (and have made!) the spicy espresso martini is by brewing a shot of espresso into some cocoa with a bit of chipotle pepper and cinnamon. Pour slowly over an ice cube to chill it. Add vodka to a martini glass and stir it with the espresso mixture. Chocolate tends to bridge the flavor of coffee and spicy really well
I'm glad I'm not the only one who thought that the spicy probably meant cinnamon and not hot sauce XD
I would have just added more vodka. Because I know how expressions work 😂
Another option is a to use habenero vodka instead of normal vodka.
On a cold day that extra heat will warm you up.
@joshuamcdowell1460 If this was a bar, then there was almost certainly a dedicated code for increasing alcohol content, assuming that was allowed. As such, I would have to assume spicy to actually mean spicy.
@@lordsergal8783 do you think customers care about the pre-approved codes? Because all the basic bitches where I live refer to drinks with a high alcohol content as "spicy".
The last drink was the absolute perfect kind of insanity for me. Just keep doubling down until you somehow come out the other side. How'd you get there? No idea. But it worked.
should probably be called the Gambler's Fallacy. Or maybe the Sunk Cost. You know you've made it right if the recipe is impossible to replicate
I love how every ice cube is excessively cinematic.
That last drink is a true 'i know cocktails' uncle at a party or family event. Just pouring vaguely correct shit in a blender till it tastes good and being, "Yep. Exactly what i meant to do"
Best episode in a long time!
Love the that he tried to improve the last drink by simply adding more in the same ratio without realizing it.
When I used to bartend (at a Red Robin restaurant) we had a soft serve ice cream machine for the milkshakes so I used to throw a quick half second pull of ice cream into the blender when making piña coladas. It definitely wasn’t the way I was supposed to make them (and the RR company was not cool with going off recipe) but everybody LOVED the way I made them. I even had a few customers who’d only order them when I was bartending. When I used to make them according to recipe I’d get them sent back all of the time. It wasn’t a bad recipe but most of the time when people order them at restaurants they expect a more desserty slushy drink.
That last 3 minutes was pure gold. Freaking drunk bartender. I tried doing a math channel while drinking but this is apropos perfection
I guess we can say he is the real Tipsy Bartender
hey there mr drink, i know i watch these videos disproportionately to the number of videos you put out, but your videos on actual mixology are very good also, it's just that these are so funny. thank you for making them (but don't stop making the others)
Greg's Sisyphean task: an enternity of adding cream, rum, pineapple juice and ice to an ever non-quite-right Creamy pina colada
It’s the Colada of Theseus, you keep drinks from it, keep adding to it, keep drinking from it it, keep…
Capturing the spirit of the whole creamy colada receipt was a sight to behold. 10/10 Greg; serve that up at your next fancy dinner and watch the whole room descend into madness.
I would LOVE to see a spin-the-wheel episode where you try to make old fashioned cocktails with a random sweet liqouer. Like swapping the sweetener with peppermint schnapps or italicus
It is always a joy to see what kinds of vile potions that are sent to you by the Shadow Money Wizard Gang.
I heard they love casting spells.
Legalize nuclear whiskey
Brought to you by the Shadow Government
WE MAKE IT RAIN 😈
DJ Smokey
"Don't breathe this" MAN that's a throwback I never expected to think about again!
Lives in my head rent free, basically everytime I blend anything
LOL. Ironically, it's often bartenders who like weird drinks with Chambord. Like the Negroni, bartenders tend to get creative with the alcohols that sit lonely on the shelf, unrequested except for a few regulars (i.e., who orders a Black Opal anymore).
Greg's rapid descent into madness over the pina colada has got to be one of the most wholesomely hilarious things I've ever seen on this channel. I love this channel.
One of the recipes that’s on the tag of chambord bottles is an ounce of chambord, two ounces bourbon, and a dash of bitters
I usually think of Greg as being the driving force behind this show, but the slight echo on Meredith's laugh at 13:05 makes her seem like an evil genius orchestrating this whole thing. She truly is Mer, the Great and Powerful.
I'd love to see more episodes where you make up 'new' cocktails following a formula - this one or others - and give us the scoop on if they work well! Thanks, this is one of my favorite H2D episodes.
Part of me wonders whether or not the Mimosa was supposed to be a dash of beet juice in an already orange juice mimosa? and I am happy to watch this descent into chaos. I've always wondered with these episodes if instead of replacing the base drink the 'alterations' are made to replace the modifier (like a while back there was a Midori something something where Greg replaced the main spirit and now I'm wondering about replacing the modifiers instead...
I also wonder what circle of hell Greg would place the Disarono Dr Pepper w/ a dash of Ango and an orange twist?
That doesn't sound terrible tbh. My friend recently got me acquainted with Disaronno and Ginger ale, and that is weirdly better than it had any right to be. I feel like some bitters might round that out nicely. Damn, now I need to go drink and experiment lol.
The last drink reminded me of a local drive-thru daiquiri shop. They told me that they make their Pina Colada Daquiri with vanilla ice cream instead of just freezing it like normal.
It honestly is wonderful
Came here to mention this. There was a restaurant around here that used to make piña coladas with vanilla ice cream instead of ice and it was delightful.
In the 70's we made them strictly with ice cream.
Er, isn't a shop that sells alcohol to people driving a bad idea?
@@blakksheep736 In Louisiana, it is legal with rules. It has to be closed, so they will usually tape the lid on and put tape over the openings in the lid. So you can get it and drive with it back home or wherever, but if you get stopped and the cop sees the seal broken, they will fine you.
@@carlinmcgee7359 ah I see.
Love the progression in this video, from odd but salvageable to why? to actively bad to pure insanity. Great stuff!
The ending is one of my new favorite things I’ve seen on the internet. Thoroughly enjoyed the drunken creation of the drink and ending with “Yea sure do that! Whatever the hell that was.”
Greg I love your show. You're legit the Bob Ross of late night bartending tv shows. ❤ genuinely love all of your content.
I've made a spiced coffee with cayenne in the mix. It's easy to both under and over-spice it, but when you get that nice warmth it's fantastic! Not sure how it would be in a martini, so I may have to try it.
I am an IT guy and your take on printers is absolutely correct. They are the worst.
The best accessory for a printer is a 12 gauge, for when it starts making funny noises.
I hate printers but I honestly find the older serial printers far less troublesome. Receipt printers are basically just rolling dice though...
God, I love the custom "yes you read that right" instruction on the beet juice mimosa ticket. Back when I was a server I used to do that all the time. Customer would ask for something insane and to save the bartender/chef from having to track me down and ask me "what I meant" I would just write "yes, really" or something similar
would if they meant reg mimosa made with orange juice but with a splash of beet juice?
@@yeeaahhzz I almost want to try it now. Using the beet juice as a bitter. Gives it that earthiness/some sweetness.
19:15 have reached from how to drink... to how to be drunk...
The crazy eyes as he adds increasingly unmeasured and chaotic ingredients to the last one was honestly a mood.
After that first drink I think we need an episode where you sub out simple syrup for sweet liqueurs and maybe you hit into something spectacular or maybe its just a train wreck but either way it could be fun.
On the subject of replacing the sweetener in your old fashioned with a sweet liqueur - I do this a lot when making cocktails for myself and it's great. Using sweet nut liqueurs is always interesting and, if you're willing to totally desecrate the meaning of "Old fashioned," use gin for the spirits, a quarter ounce of velvet falernum for the sweetener, and your preferred citrus bitters. It's the rough balance of an old fashioned but with bright, clear flavors instead of brown flavors and the drink itself is glass-clear if you use a less strongly colored citrus bitters.
ohhhh i'm going to try this *tomorrow*, this sounds amazing
Another good trick is, when you get to the last little bit of jelly or jam, to make a cocktail in the jar using the last of it as the sweetener. Then, you just close the lid and shake.
Something about watching Greg lose it with the pina colada brought me so much joy.
"How often do you use Chambord?"
.... I'm weird. I like throwing a brunch party at home and I like a Lady in Red. Brut champagne, splash of Chambord, splash of Drambuie, with a slightly mashed raspberry.
When he said espresso martini, extra spicy, I was thinking it would have kahlua, and some ancho chili, and I was like “ooh, yum.” I had no idea he was gonna use some vinegary hot sauce. Yuck!
Of all the things I expected from this vid, a piña colada breaking his mind and sending him into full agent of chaos were not among them, lol.
I want to see an old fashion video where you substitute the sweeteners with various liquors now, would be a cool experiment.
The Pina Colada Extra Creamy broke poor Greg, I couldn’t stop laughing 😂
Just discovered yoyr channel and unfortunately I don't drink because my chronic migraines make hangover unbearable but this video was still enjoyable.
Yeah, I'd LOVE to watch/listen to your podcast...
You know exactly where a bit of humor could help, and every time you put in a joke that doesn't fumble very well.
I like the idea.
I would have interpreted the Chambord Old Fashioned as still using whiskey, but subbing the Chambord for the simple. I have subbed liqueurs for simple in my O.F. many times, just to switch it up.
This is the most unhinged drunkenness we’ve seen from Greg in a loooong time. As much as I love it, I feel bad for what he felt afterwards lol
I'm just picturing his wife watch him stumble into the living room going "I made a creamy peeny and it didn't taste good so I made more and it still wasn't good so I made more again and then I added mint which was bad but then I added more everything else and it was good again"
The evolution into a drunken mad mixologist with the Xxtra Creamy Peeny had me in 😂. I will try to recreate this over the weekend.
Rofl. Xxxtra Creamy Peeny
When I worked at a bar I’d have friends who would ask for a free shot. I’m not a fan of giving away free things so there’s only one shot I’d give. It was a shot of half well tequila and half well bourbon. Tell them after they have it “free isn’t supposed to taste good.” They understood and stopped asking for freebies. 😂
Good episode I thoroughly laughed. Really reminds me of my collage days where we just went off the walls and started making crazy stuff just to get drunk.
I love this series! I would love to see a variation of this "two ways" thing where you team up with another youtuber and both of you attempt to make a drink from one of these receipts, and then compare.
I was saying the whole time during the espresso martini “MEXICAN HOT CHOCOLATE!” Bless you Meredith for that!
Speaking of replacing your sweetener with Liqueur. I highly recommend a revolver. Bulleit Bourbon or Rye. ( your preferred bourbon works as well) 3 dashes Angostura bitters, 2 dashes Orange bitters, and 1oz of coffee Liqueur
I'm sold, this dudes personality is amazing!
That “extra creamy pina colada” was the final nail that broke the horse’s back! 😂
Or the straw in the coffin.
The whole pina colada section was completely unhinged, and therefore by far the best thing I've seen in a long time.
I can't wait for Greg making a video showing what happens when you substitute syrups with Liqueres.
I wonder what a Bee's Knees would taste like if you sub the Honey with something like Meed or Honey Jack.
The main problem with letting liqueurs like Chambord or even Schnapps sit around for years is that they eventually take on a rancid quality that resembles nail polish in aroma, and is quite vomit-inducing in flavor. I feel for you, Greg.
The other problem with such cloyingly sweet liqueurs is that it takes so little of them for any one cocktail and you are left with a hugely expensive one trick pony. The only salvation I’ve found for Chambord is champagne or Prosecco. It can save a really rotten bottle. Although ice cream or pancakes might not be horrible. I have a “holy hand grenade” left over from New Years. Perhaps some experimentation is in order.
That's why you refrigerate that ish.
Sugar cube old fashions are great Greg, justice for an evolving drink
this was defiantly the most unhinged ep. of how to drink ive seen and i love it lmao. i highly recommend drinking while you watch it, makes it funnier
When I make old-fashioneds at home I substitute grand Marnier or dry curacao for the sugar. It really emphasizes that orange flavor and adds to the complexity of the drink.
As somebody who has made chambord old fashioneds for myself many times in the past, I would definitely say bourbon works best (Four Roses is my go to) in the drink. Would love to see your takes on the different sweet liquors used instead of syrup!
HERE WE GO BABY!! Just what I need recovering from your Mint Julep recipe I tried and overused last night 🥴
3:04 What do you mean? I always replace the ice cube of an old-fashioned with a massive, compressed sugar cube,
What i love is your inspiration and you try something and dig deeper, the tinmight say 7 types of wine but i know crazy greg is in there whipping up something ive never thought of
For the last one the customer probably meant more coconut cream and not actual heavy cream. i am still gonna try out what you made at the end tho just cus it sounded wonderful.
I’ve seen that receipt floating around in memes and they definitely meant extra coconut cream. The waiter seemed like a young person who didn’t know what’s in a pina colada. It doesn’t seem like that big of a jump to ask for more coconut cream.
Yeah I came down to the comments to say that. If I were the kind of person to modify a drinks order, I'd make it that way. Or certainly would over coconut it when making it at home because I enjoy them
But Pina coladas don't use coconut cream, they use cream of coconut, which is essentially a coconut syrup. It would make the drink far too sweet
@@The_Jovian To be fair, some people might want an extremely sweet drink.
@@The_Jovian Some people like far too sweet though... see the Chambord Old Fashioned for example.
I interpreted the first drink the same way you did, an Old Fashioned but add Chambourd. I might actually try that this evening! I have all the ingredients sitting around.
The spicy espresso martini is so interesting to me. I can immediately imagine a version of it that is incredibly interesting and delicious but the process of how to actually create it is not obvious. I knew some bartenders in New Mexico who worked with some homemade Red Chile simple syrup for spicy Old Fashioneds and I think that might be a option
I like the doing it 2 ways~ always fun to see what you come up with.
Dude absolutely murdered that Piña Colada there at the end lol.