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 KZread: kzread.info 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

@willlabonte8183

Жыл бұрын

Always good to see you enjoy our favorite drinks 😉

@VinnieMorrison

Жыл бұрын

My own horror combo from back in college: White Russian - Sub out Vodka for Malibu Coconut Rum. So Malibu, Kahlua, and Cream.

@CAP198462

Жыл бұрын

Of course the printer didn’t work, it’s a daemon. 😉

@viktorbryce951

Жыл бұрын

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.

@X7373Z

Жыл бұрын

Ah, This appears to be a chronicle of your descent into madness...

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.

@Sniperboy5551

Жыл бұрын

Well, he is all of the above

@marcogenovesi8570

Жыл бұрын

pina colada have this effect on many people

@tehfiredog

Жыл бұрын

And at the end of all of that he probably needed a Painkiller 😉

@dorchebob4608

Жыл бұрын

the pina coloada bit was nice. cant believe so much changed since I last used to watch him

@snorpenbass4196

Жыл бұрын

"It's aliiive! ALIIIIIIIVE!"

Greg's descent into drunken madness is a thing of concerning beauty here.

@SkankbumJerry

Жыл бұрын

And the Best part, it happens almost every episode... 😂

@Lanfear27

Жыл бұрын

"Yeah sure, do that, whatever the hell that was just do it." By that point you can tell that his soul has fully perished.

@Texicus_Reddicus

Жыл бұрын

by the time he got to the creamy peeny he was gone

@n.maximo5505

Жыл бұрын

Oh my GOD he just keeps going!

@kennakinns

Жыл бұрын

By time the creamy penny came around he was so gone 😂😂😂

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

11 ай бұрын

It’s plum wine. Anyway, that’s genius.

@effgaagle730

11 ай бұрын

@@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.

@flammablewater1755

11 ай бұрын

@@Purriah It does say "Liqueur" on the bottle. I originally thought it was win as well.

@mordankrahen4234

9 ай бұрын

Just letting you know, Choya is the brand, and the drink is called umeshu

@Narmoriel42

9 ай бұрын

Genius, totally going to try that.

Man didn't touch a single stage of grief, just went straight to acceptance on that beet cocktail.

In some alternate universe, Greg is still adding ice, heavy cream, pineapple juice, and rum, trying to make a palatable drink for all eternity.

@zephyrangel2380

Жыл бұрын

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.

@ericklein6796

Жыл бұрын

@@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.

@DragonSneeze

Жыл бұрын

just continues on til the heat death of the universe

@onewhowalkedaway

Жыл бұрын

Why would you add dairy cream and not just coconut cream?

@AMPProf

Жыл бұрын

WONDENTVTHAT BE bizzaro world

I wonder if "extra creamy" meant more coconut cream rather than adding heavy cream.

@blakksheep736

Жыл бұрын

Yeah probably.

@mattia_carciola

Жыл бұрын

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.

@timseguine2

Жыл бұрын

@@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.

@jamwesd5108

Жыл бұрын

That "receipt" is a meme

@jonathansurrey8230

Жыл бұрын

That's what I assumed. I thought it seemed obvious

The man let the intrusive thoughts in for an entire 4 minutes and it was pure gold

That last 3 minutes was pure gold. Freaking drunk bartender. I tried doing a math channel while drinking but this is apropos perfection

@ChaplainPhantasm

11 ай бұрын

I guess we can say he is the real Tipsy Bartender

Watching this man be positively unmade by "pina colada- extra creamy" & spiral into madness was, frankly, excellent.

@TheophilosPorter

Жыл бұрын

The funniest thing is, I feel like the guy who ordered this just wanted a little more cream of coconut.

@MardukGodSlayer

Жыл бұрын

​@@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

@childofathena9420

Жыл бұрын

Is a creamy peeny

@prcervi

Жыл бұрын

pina colada DQ Flurry, i'd probably enjoy that

@threadmiser4914

Жыл бұрын

@@prcervi That's just a Dole Whip with Rum

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

@skraegorn7317

Жыл бұрын

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 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

@zombieslayer02gjustzombies85

8 ай бұрын

Same XD

@Parasiteve

8 ай бұрын

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

That absolutely monstrous Pina Colada section immediately sparked a desire to see Greg attempt to make a series of cocktail inspired butters

@thrashandburn10221

Жыл бұрын

Those butters sound very exotic

@SrCarpi

Жыл бұрын

Angostura Butters?

@VallornDeathblade

Жыл бұрын

Old Fashioned Butter

@ThePatwheel

Жыл бұрын

I'm glad I'm not the only one who had this same thought

@aphelion4616

Жыл бұрын

@@thrashandburn10221 I'm sure they'll be fantastic on popcorn!

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"

@leahwilson9152

Жыл бұрын

“Evil clear” 😂

@BlueIdiotPie

Жыл бұрын

he was a genius and I'd argue that he wasn't lazy (at least in this regard) but rather enterprising

@yucli

Жыл бұрын

@@BlueIdiotPieyeah he did what it needed to be done

@cronft

Жыл бұрын

that doesn't sounds a lazyness, but rather, a way to make a anoying chore less of a chore

@Carty239

Жыл бұрын

There's a thin line between laziness and efficiency.

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.)

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

@JTeam45

9 ай бұрын

I'm glad I'm not the only one who thought that the spicy probably meant cinnamon and not hot sauce XD

@joshuamcdowell1460

8 ай бұрын

I would have just added more vodka. Because I know how expressions work 😂

@OneDeuxTriSeiGo

7 ай бұрын

Another option is a to use habenero vodka instead of normal vodka. On a cold day that extra heat will warm you up.

@lordsergal8783

7 ай бұрын

​@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.

@joshuamcdowell1460

7 ай бұрын

@@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".

I really enjoyed the sanity visibly leaving Greg there at the end with the extra creamy pina colada. 🤣

@HakureiReimuOfficial

11 ай бұрын

you know what this needs? more fuck it, everything

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.

@TheAdaoo7

11 ай бұрын

The slow descent into madness that became the trinidad sour sorbet a few months ago was something to behold

@galacticwarlock2271

11 ай бұрын

He's got the world's hardest working liver.

@ChaplainPhantasm

11 ай бұрын

​@@galacticwarlock2271His liver is legit made of lead.

I love how clearly he’s lost his mind by the last drink, just trying anything he can to make it good. XD

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

Greg vibing with the blender as he adds random ass things to the cursetail is now my favourite HTD moment.

@xtornoxysx1962

Жыл бұрын

You made a new word and I love it; "Cursetail"

Greg making the creamy pina colada is incredible to watch

@Ultimatebubs

Жыл бұрын

Poor guy lost his mind on that one. He really picked up the "IDFK, I hate my job" vibe from the receipt, though!

@SpencerDub

Жыл бұрын

I have never laughed so hard watching this show.

@Lanfear27

Жыл бұрын

You mean the "Creamy Peeny" ™ right? 😂

@OEpistimon

Жыл бұрын

It's like he both gave up AND gave it his all

@NickCombs

Жыл бұрын

Lol I will decidedly not "do that" Greg, but that's ok because he won't remember any of it

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

The Pina Colada Extra Creamy broke poor Greg, I couldn’t stop laughing 😂

How did he go from normal Greg to drunken madman Greg over the span of one more sip of the piña colada. Absolutely insane.

@bender7167

Жыл бұрын

The beauty of post.

@markbowerii7632

Жыл бұрын

I'm sure he was really grateful to be using Meyers rather than his beloved Smith and Cross lol.

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.

@Romanticoutlaw

Жыл бұрын

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

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.

@Strmtrper6

6 ай бұрын

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.

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...

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

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.

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?

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.

@0Clewi0

11 ай бұрын

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.

@Jorvalt

11 ай бұрын

A pina colada is actually supposed to have coconut milk (or cream of coconut) in it

@princepsangelusmors

11 ай бұрын

Coconut milk is sold everywhere, and a Piña Colada has cream of coconut in it anyway.

@jthymesthree602

10 ай бұрын

Anyone who is a bartender or cocktail enthusiast is familiar with coconut milk.

@fatwolffy5553

10 ай бұрын

As a Brazilian myself, I would mix condensed milk to make it creamier.

It is always a joy to see what kinds of vile potions that are sent to you by the Shadow Money Wizard Gang.

@jonserrano13

Жыл бұрын

I heard they love casting spells.

@cannibalslug288

Жыл бұрын

Legalize nuclear whiskey

@mierardi88

Жыл бұрын

Brought to you by the Shadow Government

@alfonsalenius2482

Жыл бұрын

WE MAKE IT RAIN 😈

@hunterjacobs7733

Жыл бұрын

DJ Smokey

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!

@gaiasguardian205

11 ай бұрын

This sounds like it belongs on the menu board of a renaissance faire pub.🧙

I love watching the cocktails catch up with him. My favorite thing

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

Жыл бұрын

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

@Pengothing

Жыл бұрын

I kinda feel like it coud've meant they want stronger or with more vodka.

@arcanum3000

Жыл бұрын

@@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.

@jackdavidson9045

Жыл бұрын

Just explained the Mexican espresso because that's what i thought it would be.

@TheDukeOfReuben

Жыл бұрын

I could see some kind of mole sauce working.

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).

@catbert88

Жыл бұрын

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.

@anonymeister123

Жыл бұрын

I feel like another use for Chambord could be as a fruity pancake syrup. It probably wouldn't be that bad, honestly lol

@garrettkajmowicz

Жыл бұрын

@@anonymeister123 The breakfast of champions. And people with a drinking problem.

@satagaming9144

Жыл бұрын

@@garrettkajmowicz Well, a traditional Japanese breakfast is sake, miso, and rice; this doesn't seem too different

@psyc840

Жыл бұрын

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.

"whatever the hell that was, just do it" i'm afraid the despair and rage that you channeled there, cannot be replicated.

That “extra creamy pina colada” was the final nail that broke the horse’s back! 😂

@nathangamble125

8 ай бұрын

Or the straw in the coffin.

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.

@MandyDeadite

Жыл бұрын

A Mike's hot honey latte?!? That sounds AMAZING! Ima have to get on that !

@Rocktageous

Жыл бұрын

Why isn’t that order for an espresso martini with fireball? That’s most basic bitch way to make it “spicy?”

@MS_Fdgod

Жыл бұрын

Muddled jalapeño in the shaker while building an espresso martini?

@aiodensghost8645

11 ай бұрын

​@@RocktageousFireball is far from spicy lol

@Rocktageous

11 ай бұрын

@@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.

@jacobroper2263

Жыл бұрын

I like to believe that the editing is just his little angel/devil dude on his shoulder. 😂

One night I had a lady order a Long Island iced tea but with marshmallow vodka, raspberry-rose gin, and coconut rum. Out of curiosity I tasted a straw full of the mix and hit me like a mouthful of forever 21 perfume.

I'm sold, this dudes personality is amazing!

I am an IT guy and your take on printers is absolutely correct. They are the worst.

@f0rth3l0v30fchr15t

Жыл бұрын

The best accessory for a printer is a 12 gauge, for when it starts making funny noises.

@XSpamDragonX

Жыл бұрын

I hate printers but I honestly find the older serial printers far less troublesome. Receipt printers are basically just rolling dice though...

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.

I don't swing by the channel very often, but it still crazy to me that you now have over a million subs! I remember stumbling across your channel a handful of years ago when you had less than a thousand! Well done!

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.

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 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

I love how every ice cube is excessively cinematic.

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!

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.

I want to see an old fashion video where you substitute the sweeteners with various liquors now, would be a cool experiment.

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)

This format of video is next level stuff!

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.

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.

Greg I love your show. You're legit the Bob Ross of late night bartending tv shows. ❤ genuinely love all of your content.

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.

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

@stephsaguudefan1753

Жыл бұрын

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"

Something about watching Greg lose it with the pina colada brought me so much joy.

I really just enjoy your content man, you are just pleasant to listen to. Keep it up!!!!

My thoughts went to baking spices for the "extra spicy" espresso martini. Things like cinnamon or nutmeg. It's not uncommon to have cinnamon as an add-on for an espresso at a cafe.

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.

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

@tylermdaniel

Жыл бұрын

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.

@momkatmax

Жыл бұрын

In the 70's we made them strictly with ice cream.

@blakksheep736

Жыл бұрын

Er, isn't a shop that sells alcohol to people driving a bad idea?

@carlinmcgee7359

Жыл бұрын

@@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.

@blakksheep736

Жыл бұрын

@@carlinmcgee7359 ah I see.

might be my new favorite episode

You never fail to entertain greg. Keep up the quality work.

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.

@dramaminedream22

Жыл бұрын

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.

@pinstripeowl

Жыл бұрын

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

@The_Jovian

Жыл бұрын

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

@SeanStrife

Жыл бұрын

@@The_Jovian To be fair, some people might want an extremely sweet drink.

@tehfiredog

Жыл бұрын

@@The_Jovian Some people like far too sweet though... see the Chambord Old Fashioned for example.

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.

Noticing a slighty different ediiting approach in this video, I'm a fan this was a great episode, love you guys!

That spiral into insanity over the last drink was something straight out of Lovecraft.

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

@yeeaahhzz

Жыл бұрын

would if they meant reg mimosa made with orange juice but with a splash of beet juice?

@YahkoKun

Жыл бұрын

@@yeeaahhzz I almost want to try it now. Using the beet juice as a bitter. Gives it that earthiness/some sweetness.

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.”

Absolute perfection 💜💜

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.

The evolution into a drunken mad mixologist with the Xxtra Creamy Peeny had me in 😂. I will try to recreate this over the weekend.

@Hyreia

Жыл бұрын

Rofl. Xxxtra Creamy Peeny

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 have no idea what he was doing towards the end there, but I love that he just gets more and more totally unhinged!

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

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.

@segfaultvicta

9 ай бұрын

ohhhh i'm going to try this *tomorrow*, this sounds amazing

@lordsergal8783

7 ай бұрын

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.

Love how you can see the buzz slowly kicking in! Haha

Love watching the spirits take hold of this guy as the videos go on 😂

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.

@ericklein6796

Жыл бұрын

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.

@notAshildr

Жыл бұрын

That's why you refrigerate that ish.

Love the progression in this video, from odd but salvageable to why? to actively bad to pure insanity. Great stuff!

This descended into madness at the exact right time

Yes mate, wonderfully done and thats that, Tell us the hose power of that blender Love it don't stop

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

The whole pina colada section was completely unhinged, and therefore by far the best thing I've seen in a long time.

8:17 I want to thank you from the bottom of my heart for quoting will it blend

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 can only in vision being the extra creamy guy and wondering why everyone but he has their drink, as I look over to the bar and see the see the bartender slowly descending into pure unadulterated madness. What hell have I wrought upon a fellow man, deserved or otherwise. Then I get my drink and it's ok. 😢

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 love how he starts vs how he ends... great to watch the journey.

"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.

I was saying the whole time during the espresso martini “MEXICAN HOT CHOCOLATE!” Bless you Meredith for that!

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!

This episode still makes me smile inside and cackle on the outside.

Went a bit off his rocker there at the end and I loved it.