Guys, when you’re in NJ this is how you pronounce it, whatever it is. Haus: bit.ly/haus_htd3 Code: HTD3 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 David Wondrich on Vermouth alla Vanigilla: twitter.com/DavidWondrich/status/1126436141652226048?s=20

@mattia_carciola

3 жыл бұрын

As an italian: yes, we've been unified in 1861, but (as far as I remember) Novara was part of the "state under which everything have been united". That can't be really defined Italy yet, however, so yeah, you're right. (also I can't stand Campari nor Aperol and this makes me onne of the very few italians who hates spritz) (being in topic I strongly suggest you too try Hugo Cocktail, preferably made with good (not industrial, since they are usually too sweet and not very favorful) elderflower syrup, it's part of the Bellini family of prosecco aperitives and probably the best one.

@lucasdomingue9319

3 жыл бұрын

I'm not gonna comment on the various mispronunciation, but it would be a shame not to mention Ricard is supposed to be served over ice, with 5 parts water (or to taste).

@noheroespublishing1907

3 жыл бұрын

The Whiskey Tribe shouted you out in an episode!

@johncox9868

3 жыл бұрын

How To Drink. Where we watch drunk Gregg break glassware!

@Tojazzer

3 жыл бұрын

Yeah, but the word doesn't come from Joizee. Just like Dan Aykroyd and Jane Curtin, it comes from France. It's pronounced "a-per-a-TEEF" wherever you are. Millennials. What can you do?

After drinking like 40 glasses of aperitifs, I can't even imagine how big the meal you're gonna eat is.

@Brannington

3 жыл бұрын

A baconator but the second patty is replaced with an entire serving of lobster thermadore

@lc9072

3 жыл бұрын

@@Brannington the burger build for posterity, with truffle sauce and blue cheese dressing.

@FoxerBoxerNaaniwa

3 жыл бұрын

@@Brannington I don't know why, but that comment gosh dang got me. I haven't laughed this hard in a month. Even as I type this I can barely breath.

@knots9119

3 жыл бұрын

@@FoxerBoxerNaaniwa fr that was fucking hilarious lmao

@DeShawnaldTrump

2 жыл бұрын

Sinner

I, too, prefer throwing my glassware on the ground as opposed to cleaning it.

The orange note you’re trying to describe in Campari is actually pretty easy to identify if you’ve ever had it’s purer non-alcoholic Italian expression: chinotto, which is flavored with, wait for it, dwarf bitter oranges called, WAIT FOR IT... chinotto

@brawndothethirstmutilator9848

2 жыл бұрын

“Kumquat” in English.

@andrewwinson5866

2 жыл бұрын

@@brawndothethirstmutilator9848 Different fruit than what is called kumquat in English, though.

@brawndothethirstmutilator9848

2 жыл бұрын

You are correct. I had to look up it’s genus and species; Citrus myrtifolia. I mistook chinotto as a cognate of its homonym in Spanish, quinoto, which is a kumquat.

@Gruwg2024

Жыл бұрын

@@brawndothethirstmutilator9848 wow so smart

@Kumquat_Lord

Жыл бұрын

@@brawndothethirstmutilator9848 oh hello that's me

Your bad french accent is a thing of beauty

@moibastien

3 жыл бұрын

The « vin au coq » instead of « coq au vin » means everything !!!

@HerveBoisde

3 жыл бұрын

He corrected himself with the Dubonnet though. No "t" sound at the end.

@brandonwhite4742

2 жыл бұрын

m

A millions french people just cried after hearing the intro 😂

@ankhi3585

3 жыл бұрын

The intro I can live with but drinking the Ricard undiluted was terrifying.

@Paul2nis

3 жыл бұрын

@@ankhi3585 exactly I was like “oh mon dieu is he going to drink it straight???”

I love that the bottles in low right corner spells "Halaus" which translates in Finnish to "hug"

@purple-flowers

Жыл бұрын

I need a hug tbh. But I suppose alcohol is a good substitute

I don’t even drink but this show is so entertaining/informative that I’ve seen almost every episode. Also Greg is a great host

@file.exe404proxynotfound5

3 жыл бұрын

Same, I don't even remember how or when I got here. But, I've enjoyed every minute of it.

@stephanien8267

3 жыл бұрын

I love learning about the history and origins of each drink. It’s so interesting!

@richanddarksbane1439

3 жыл бұрын

I agree, he's awesome

@ryantheriault3837

3 жыл бұрын

I'm in the same boat, but it's gonna be so cool one day to be the recipient of "wait you don't drink though, how are YOU the one to make the best drink I've ever had??"

@dalynbratcher9888

3 жыл бұрын

Just gonna leave this here. If some of you don’t drink but might find it interesting to sip on something.. I’ve been trying to find a really good balanced whiskey thats really easy to drink and just overall good, I’m not a fuckin sommelier I can’t take one smell and tell you the country where the grain came from so I wanted somethin easy. Either way, I’m losing track, apologies I’m adhd. Four roses small batch, not the small batch select, that ones a bit stronger. But the small batch four roses. To what I’ve tried I think it’s the best entry point whiskey out there, I want you guys to have the best possible experience for the first one, it’s about thirty five bucks where I’m at in Tennessee, the bottle is a nice memento because of the roses design on the front, it’s just a really neat thing and the fact it’s so easy to drink and it doesn’t break the bank either. Anyways I wish you guys the best during these trying times :)

Not that anyone asked, but: Intro: 0:00 What is an aperitif? 0:55 The video sponsor, Haus: 2:16 A word about digestifs: 3:11 Vermouths/Vermuts: 4:01 Greg has an oopsie: 6:40 Dubonnet: 9:28 Ricard (Pastis): 11:42 An interlude about Anise heritage: 14:27 Campari (and Aperol): 15:18 Sherry: 21:51 Madeira: 22:56 Haus' 3 Aperitifs: 26:36 Cocktail Aperitifs: 30:38 Outro: 31:56

@zephyr3453

3 жыл бұрын

Thank you for your service. o7

@JaxxReyes

3 жыл бұрын

Not the hero we asked for, but the hero we needed.

@kaisersose5549

3 жыл бұрын

Thanks, I think? This reminds me that I haven't posted any public service announcements yet today... Don't do drugs, kids. Drugs are bad. This concludes your public service announcement. Have a nice day.

@yeeaahhzz

3 жыл бұрын

Thank you, does he discuss storage and expiry? I know vermouth needs refrigeration and there's debate on when to toss (3 months? 6 months?)

@JimboLivvo

3 жыл бұрын

@@yeeaahhzz watch it and see

Aperitif is a big thing in France...and I'm not going to lie, we mostly drink it to get a bit drunk before a family dinner because those last hours and being drunk makes them a bit less awkward =') Same reason we drink wine during and digestive after...keeping a constant level of alcohol in the blood. Also we drink Ricard mixed with water. I've never seen anyone drinking Ricard pure, mostly because it tastes pretty terrible.

@manonboogert5865

2 жыл бұрын

I hope there aren't people who don't mix ricard with water! That'd be so strong! My dad drinks it when he comes back from France, cuz then he can get it cheaper or something I don't really know heh. But yeah my dad usually gets a bit drunk at family dinners and it's really not fun, he usually gets really annoying and has comments on everything and anyone. However, I do understand how it might help with awkwardness!

@moezafukkazzz

2 жыл бұрын

Ricard pure y en a qui on essayé...

@shivas3003

2 жыл бұрын

@@manonboogert5865 what you are describing is what we call "the reactionary uncle of the family". We all have one that does exactly what you describe. It's cultural with us and it's kind of a thing that everyone has.

@shivas3003

2 жыл бұрын

@@moezafukkazzz " ils ont eu des problèmes ...."

@fmarcade

2 жыл бұрын

@@moezafukkazzz a spoon of pure Ricard is great in cases of Diarrhea.

Hi ! Southern french guy here, Ricard and all Pastis is poured on a couple of ice cubes and topped with 4 to 5 volumes of water, straight Ricard is too intense ! Voilà.

@dayknowsalchemy

3 жыл бұрын

Truth! (Though even then, it's still pretty terrible. Except when with orgeat or espresso...THAT I can get behind...sometimes).

@rjfaber1991

3 жыл бұрын

I remember that I first heard of Pastis when watching Taxi (love a good Luc Besson film) and the protagonist claimed his film-magic 'go fast fuel', as I'll describe it, was based on Pastis. I suspect that if that actually existed, it wouldn't be diluted, and would make for some very interesting-smelling exhaust gases.

@soovincho

3 жыл бұрын

Can confirm - drank neat ricard a few days ago because I’m an idiot. So astringent it was nauseating

@kennethmendenhallii1598

3 жыл бұрын

I was looking for this comment! I read 'A Year in Provence' a few years ago, and I've been hooked on pastis ever since!

@lpburrows

3 жыл бұрын

It caused me physical harm watching him not dilute it. It also does open up and become less one-note on dilution.

Just as a heads up from a french person, Ricard is absolutely never meant to be drunk on its own. Its supposed to be diluted with about a 5 to 1 ratio of water against pastis. People's appreciation of it is generally pretty binary, either you love it either you hate it and its considered as more of an acquired taste. I'm pretty surprised you enjoyed it (pleasantly surprised), especially without water.

HTD: drinks ricard straight out of the bottle. me: cries in southern French.

@logansullins4545

3 жыл бұрын

Me, a semi-cultured American: *cries in 5 parts chilled water NO ICE to 1 part Pastis in a tall glass* I had a single Frenchman deign to gift me with the insider native knowledge of this great Southern French drink on my last visit to NOLA, and it has quickly become a favorite of mine 😍

Italian here! For those wondering, the best spritz is made of: - Ice - 2 parts of aperol or campari (or 1 part aperol and 1 part campari, and so you obtain a "mezzo e mezzo") - 2 parts prosecco (I mean, yeah, you should use prosecco, but if you can't find it, white sparkling wine is ok. Preferibly dry) - 1 part of sparkling water, or gassosa, or soda. Ya know, as a topping. Spritz is the king of aperitivi, so your goal is not to go drunk before a dinner

@MrJerott

3 жыл бұрын

how do i know you're really italian

@asweknowit123

3 жыл бұрын

I really enjoy spritz actually without a meal, or after one, as the carbonation can counteract the gains the alcohol makes. Prior to meals, neat apertifs tend to serve me better. I think both are excellent additions to a course, and one will be better or worse depending on your personal proclivities. Cheers to a good new years!

@Tartersocks

3 жыл бұрын

@@MrJerott I went on a study abroad program in Italy during the summer once, and it's definitely true. It's served everywhere in the summer and after testing several recipes at home, equal parts aperol and prosecco is ideal. Green olives as a garnish are also a nice touch.

@BisZwo

3 жыл бұрын

@@MrJerott he commented with his hands. 100% Italian way of commenting.

@danielezuccoli1808

3 жыл бұрын

@@MrJerott Only a true Italian knows about gassosa

The last couple months I've done basically nothing but watch HTD videos. They're so well made and Greg is so charismatic and such a great host

@MinaArnon89

3 жыл бұрын

Same here :D His Videos pushed me to opening my own little house-bar and try out a loooooot of his drinks. He is such a cool Host

@LetsTalkDrinks

3 жыл бұрын

I agree, i love the videos

@LetsTalkDrinks

3 жыл бұрын

@@MinaArnon89 awesome

You would be a wonderful dungeon master in D&D

@lc9072

3 жыл бұрын

He is. He streams it on H2D2

This may sound odd, but I found a bar spoon for sale at a goodwill near me. I'm a minor and my parents don't drink much alcohol, so I'd never seen one before. I bought it thinking it was just some fancy soup spoon and have been using it that way for a while. I saw your spoon on this channel and realized what it was. So thanks, HtD for teaching me what my spoon is really for! I'm still gonna wait til I'm of age to drink more than coffee and mocktails though ;)

@PastPerspectives3

9 ай бұрын

That’s a very responsible decision. Your foresight is commendable.

@CocktailsWithEdgar

4 ай бұрын

Mocktails are all the craze right now. Drinking is overrated. But beverage creation is king!

“Dont need to clean that glass anymore”. I’m rolling that was awesome!!!

Love the vidéo ! French drinking tip : Ricard (and pastis in general) is served diluted with cold water in a tall glass (we actually describe the wanted level of dilution with the color of the final drink) and almost never on itself

One of my favorite things (beyond brown paper packages tied up with string) is when Greg gets a bit tipsy and his voice cracks as it goes up in register. It's so charming. Also hooray for Haus! Their packaging and company ethos make me happy.

I am usually not like this... but PLEASE! “Ah-pair-ah-teef”... almost had an “ah-mond” moment! Love your show BTW... your sidebars make my day!

@brianrossiter2547

3 жыл бұрын

Thank you. I thought this was common knowledge.

@JulianPozniak

3 жыл бұрын

Also, Dubbonet rhymes with Lillet, not Fernet

@neocelestia

3 жыл бұрын

So glad I wasn't alone in this. I love HTD, but this little detail kept triggering me just a bit too much..

@movingforwardLDTH

3 жыл бұрын

Just googled the pronunciation, in case my understanding (same as yours) was incorrect. But we’re right. I’ll try not to scream as I attempt to finish watching the video. Love you, @HTD, but it’s been one of those days. Update: Made myself a cocktail. Please continue.

@dttorres93

3 жыл бұрын

very cool thanks

Please make more videos like this (looking forward to the vermouth one). Perhaps videos on amaros, fruit liqueurs, maybe vegetal liqueurs like benedictine?

@LetsTalkDrinks

3 жыл бұрын

Yesss

I think you should put cold water in ricard. It is usually served with in France.

I just watched your 'Live Edit' for Low ABV cocktails on the H2D2 channel (to get a few tips, if I'm honest) and now I can't watch the show without thinking about your notes for the edits and how Rachel was probably looking for the stock footage and hoping you'd like it! 😅 Great episode, really love all the information you gathered. Had to pour myself and slowly sip some sherry, to get the full effect. Cheers!

can you revisit some of the cocktails you did in the old, shorter format videos? I'd be interested to hear a more about them, especially in the newer, slightly longer format videos; and also to hear if your opinions on them have changed at all! Love the show, happy holidays!

@justinparker9892

2 жыл бұрын

I second this

@chelseakautz2942

2 жыл бұрын

Lately thirded!

I’ve always heard it as “aperteef”

@Face_Meat

3 жыл бұрын

Neato.

@RabidWolf1966

3 жыл бұрын

D Same, but according to Google, it's uh-pear-uh-teef... That's in both French and English

@GnomeChildForHarambe

3 жыл бұрын

Yeah as Shane said, it's properly pronounced ah-pair-ah-teef

@maxnino354

3 жыл бұрын

Ah-pair-ee-teef actually :)

@santodelscorcho

3 жыл бұрын

A-pair-of-teeth.

This channels great, I love making non alcoholic versions of these drinks cuz I'm a teen, a mixologist is such a cool job

Can't believe I've been watching you for five years! Here's to 5 more 🍻

@howtodrink

3 жыл бұрын

Here here!

“It’s what you eat before you eat to make you hungrier.” - Eric Cartman to the Ethiopian kid

@TheMgarofalo

3 жыл бұрын

😂😂

It’s like my grandpa’s dentistry; a pair a’ teefs.

please *please do a spotlight episode on Sherry* pleaseeeee it’s such an overlooked drink and I’ve recently gotten super into it

@LetsTalkDrinks

3 жыл бұрын

I agree, i love sherry

@the_birthday_skeleton

3 жыл бұрын

@@LetsTalkDrinks ツ I see you are a man of culture, too

@LetsTalkDrinks

3 жыл бұрын

@@the_birthday_skeleton I drink it regularly:)

@danmckinnon3927

3 жыл бұрын

Frasier Crane

This show has made this year tolerable in so many ways. Your humor and attention to detail and you’re just a really likable fella. Cheers

GREAT channel. I only discovered you 2 weeks ago but have enjoyed everything from your personality and presentation to the historical and cultural content. Thank you.

Ricard stired with ice becomes creamy and it's so freakin great, you should try it

Dude I was so stoked to see you drop a video on this. I discovered aperitifs this spring and was really interested, but tbh daunted by the info I found. You on the other hand, have a great knack for simplifying things that other mixology people online overstate and complicate. Thanks!

Oh my God this episode could not have come at a better time! Needed this badly for my Christmas party.

Traditionally, in france, Ricard is served in a 1-to-6 dilution with chilled water, rather than drank neat. When you do that the drink becomes milky cloudy and it takes away the alcohol burn and makes a very refreshing aperitif. My grandpa used to say you only drink pastis straight when you have a headache or digestion issues.

I may be biased because I'm Italian, but man I love Campari. Especially in a Milano- Torino, with some sweet vermouth and a nice twist of orange. Great video, keep it up!

@LetsTalkDrinks

3 жыл бұрын

Milano -torino is great

I love these types of more general videos you've been doing. Keep it up!

Merry Christmas Greg, thanks for making this year's lock-down so informative and lets hope the world calms down and find its new normal in 2021. I tip my hat to you sir

Oxidation is the conjugation you're looking for, it is both the product and the process. The verb form is to oxidize.

@kaisersose5549

3 жыл бұрын

Thank God someone around here speaks English. Keep doing the good work.

I love Tio Pepe Fino. The aftertaste you were describing always reminds me of sharp and briny green olives.

As a brewer I really enjoy watching you to round more skills then just brewing beer wine and mead. 😁😁😁😁👍👍

Thanks for helping all of us through this year, Greg. Hope you and yours have a great holiday. 🖤

I really like these longer in-depth videos. Greg, you are the best!

It's me, I'm one of the three people who knows the Campari secret recipe, trust me.

@kurtrosenthal6313

3 жыл бұрын

Prove it post recipe in full.

@JonWilsonPhysics

3 жыл бұрын

@@kurtrosenthal6313 bugs

@Achromasloth

3 жыл бұрын

@@kurtrosenthal6313 heck no, you have to kill me first and then Campari will call you and tell you, that’s how it works.

@kurtrosenthal6313

3 жыл бұрын

@@Achromasloth ...You've got yourself a deal...

@evanhayes5891

3 жыл бұрын

Red dye.

Watch a couple of these episodes, get thirsty, make a drink (or two), and suddenly you’re ordering the Haus sampler pack. Well done, Greg. Well done. 😉

Now I normally wouldn't do this, in fact I have never done this. Greg, you are officially the first person on KZread I have turned the bell on for.

my new favourite youtuber, i cannot stop watching these videos lmao

@LetsTalkDrinks

3 жыл бұрын

He’s good

There needs to be a compilation of Greg just spilling everything

APE-erol and aper'tif...I love how you add and subtract vowels arbitrarily. I say that with no sarcasm. I'm literally going to watch this again just to hear it all again. Also: agree with you about Dubonnet. It's totally different from the original. Stick to Cocchi di Torino or Bonal.

Wow Greg! You are brave and bold going for straight campari and straight pastis. Love your channel! Keep up the great work and Merry Christmas 🎄

My wife is from Marseille France and i was introduced to pastis a long time ago. In the many trips to Marseille we have had i have never seen anyone drink pastis on its one. It is always diluted in water like absinthe. Love your show espesialy around the holidays! Keep up the good work!! Cheers!

Ouzo is used as an apperative, degistive and anywhere inbetween. In Greek restaurant I visited a few times during university, when they knew you after a while and you'd always tip graciously, they sometimes simply left the bottle on the table instead of refilling form time to time if at all. Fun times.

@rjfaber1991

3 жыл бұрын

That is pretty much my experience with Greek restaurants (well, apart from one Greek restaurant which gave me food poisoning); good quantities of ouzo, some yoghurt and a lót of grilled meat.

@MrSplic3r

3 жыл бұрын

Be careful doing that if you find yourself in Greece itself, theirs has got some extra ingredients you don't get in most countries

@kaltaron1284

3 жыл бұрын

@@MrSplic3r Off the shelf or "private"? And it's a good idea to be careful when drinking alcohol, you're not used to. I remember (not much) of my first time drinking like 1 l of Nihonshu.

@mickeywakefield

3 жыл бұрын

In Greece and Turkey (theirs is called Raki, and it’s basically the same, but don’t tell them that,) this stuff used to be soooo cheap that restaurants would generally do this. Turkey has taxed Raki heavily now trying to reduce alcohol consumption, and this has caused the price to increase 20x in recent years. This, in turn, has caused an uptick in illegal alcohol distillation. The moral of this story: if you go to Turkey and they leave the bottle of Raki with you - do not drink it. It is almost certainly cheap, illegal alcohol, and it could kill you or cause blindness. This is a real issue, and dozens of tourists have also died due to it.

@kaltaron1284

3 жыл бұрын

@@mickeywakefield The reaction is probably about the same as telling some countries that their beer is similar to others. Or regions even. Methanol is bad mkay?

Naming a series of liqueur as Haus and it's not available in Germany. What a shame.

Love your videos in general but I especially found this video to be an amazing source of information. I’d love to see more like it!

0:00 to 1:00 literal amazing dm explanation, wish I could join a game of dnd with this legend

greg i really love these kinds of videos. just long videos that i can play and listen to like a podcast. much love

@KaptajnKaffe

3 жыл бұрын

Just make that drinking podcast already!

Would love to see a video on digestives that you mentioned in this video.

@LetsTalkDrinks

3 жыл бұрын

Same

I tried Campari on it's own the other day and it tastes like the dentist.

@KaptajnKaffe

3 жыл бұрын

You lick the dentist?

@kaisersose5549

3 жыл бұрын

@@KaptajnKaffe Let's not judge what tickles the pickles of weirdos on the internet. They're probably judging themselves way more harshly than you and I would, or at least they should be.

@mcraina123

3 жыл бұрын

@@KaptajnKaffe I just laugh out loud until I got into a coughing fit. Thank you for your comment.

@KaptajnKaffe

3 жыл бұрын

@@mcraina123 🤣😂

@LetsTalkDrinks

3 жыл бұрын

You have to drink it a few times then you’ll love it

Wonder where greg's been these last few weeks

Apéritif? Sounds like home! In France we have soooooo many words that justifies a time to eat and drink! - Apéritif (with a little bit of food like saucisson, cheese...) - Afer Work (the name is self explanatory, very used inside the capital) - Le Trou Normand (quite like a digestive but with a sorbet on your drink) - Digestive - Happy Hour (like 2 to 3 hours after you start drinking? I don't know, but I know the drinks are cheaper 🤷🏻‍♂️) - Cocktail (special occasions but not very used at least outside of the capital)

Despite the often cringe worthy pronunciations, I loved this episode! I always love to hear your insights on flavors and how they may be used together. The smelling things side by side was something I did but didn’t really think about and it is genius level. I’m a fan of many cooking shows but you are my go to drinking guy!

Thanks Greg! This is the episode I've been waiting for for a LONG time!

@LetsTalkDrinks

3 жыл бұрын

Same

Oxidation, Greg. The process of being oxidized is 'oxidation.'

@31415936536

3 жыл бұрын

Can confirm. Oxidizers oxidize by attaching oxygen to molecules via a process called oxidation.

As a french person, i can say that a an aperitif is 3 hours and the actual meel is about 1 hour

@eldricgrubbidge6465

3 жыл бұрын

Nooo! The aperitif is three hours. The meal is maybe five. Then you linger over coffee and digestifs. Then it's kind of getting towards dinner time. So you have a little something while the dinner is kind of improvised and open up another bottle. Then it's time for about six derniers petits coups.

@evanhayes5891

3 жыл бұрын

Are French people wasted 24/7?

@Loiner_Leftie

3 жыл бұрын

@@evanhayes5891 No, but not from lack of effort. Same goes for a lot of Europe honestly.

@raymondbiskner6885

3 жыл бұрын

@@Loiner_Leftie Yet everyone wonders where America got our drinking habits from.

@Loiner_Leftie

3 жыл бұрын

@@raymondbiskner6885 Oh it's definitely an "I learned it from watching you, DAD" situation

Is it odd that I find your videos fascinating and enjoyable to watch even though I don't and never have been an alcoholic beverage drinker? It's not my thing, but it's just so interesting.

I'm excited for the vermouth video, especially after this - great video :D

@LetsTalkDrinks

3 жыл бұрын

Me too

"Digestives are sweet" * Fernet exists * hahaha

Great video Greg! Just a very small thing: in Greece, we wouldn't call ouzo an aperitif. To us, an aperitif is something fancier, like the other french and italitan liqeurs you showed, while ouzo is considered to be a pretty low-end drink. Moreover, it is traditionally enjoyed not on its own before the meal, but as a an accompaniment for the appetizers of the meal (usually, the appetizers we most enjoy with ouzo are seafood-based!). I'd love to see you do a video on Greek spirits (ouzo, tsipouro, Greek wine, Greek Brandy etc.)

@GryphonBrokewing

2 жыл бұрын

You have my attention. In a broad sense, if you're enjoying ouzo with the appetizers, wouldn't it still be an aperitif? It is before the main meal, after all... :-) I like all the licorice flavors and ouzo is definitely preferred to sambuca, but try getting ouzo in bars around here.

@Zzyzzyzzs

2 жыл бұрын

Love a good glass of retsina, me. People say it's ruined wine; I have always loved that piney edge in anything.

Perfect time of year for this, thanks!

LTV/FTC (longtime viewer/first time comment) You are outrageous!!! Thank you! Thank you! Just when I think I’ve reached the bottom, you have granted access to the subfloor...did I say thank you? Smart people rock!

Could you possibly make a video doing 3 or 5 different Cocktails including Empress 1908 Gin? I really want to see you use it’s Color changing ability to it’s fullest!!

I demand an episode on the most terrifying aperitif ever: Rakija, from the Balkans. Enjoy the subtle of notes of fire and gasoline complemented by the faint flavor of a plum or grape that someone who ate a plum or grape burped onto the distillate before the company bottled this terrifying stuff. I don't know how people drink this stuff (and about 2 glasses of it) before eating ... but they do ... and they're feeling good ... if they're still awake by the end of the meal.

Been a subscriber for quite a while...this is one of my favourite episodes. Great video.

@LetsTalkDrinks

3 жыл бұрын

I agree

Really fun and informative as always! Would be interested to see one on digestifs too

Porto wine is one of the best aperitifs imo. Also it goes very well after a meal or dessert. As digestive. It all depends on what kind of Porto is served. Ruby is typically served as digestive, also the most known kind of Porto wine ( and my favorite). But White and Tawny Ports are often served as aperitifs. In my country ( were Port is made) we serve Porto wine as both an aperitif and digestive. It all depends on the mood hehe.

I’ve been getting into aperitifs for the past week so this video must’ve been sent by the drink gods themselves

Super excited for vermouth video!!!

Really enjoy the history/info parts.

Greg!? Where are you? We need you in 2021!

I love a small apeterif when i am working in the garden 😁

Some great info Greg. I'm glad you did this.

Just came across your channel. Awesomeness! Very informative - and at the same time I feel like I’m sitting at your bar in person having a chat. It’s also hilarious that as you’re drinking each aperitif, you’re getting even more tipsy along the way. I’m now going back over your catalogue of videos for more great INFORMATIVE HILARITY!

@LetsTalkDrinks

3 жыл бұрын

I agree

that straight Ricard without water, that hurt me, and I'm not even French

@HerveBoisde

3 жыл бұрын

Its probably almost as bad as straight absinthe which is horrible.

“Like a Game Genie” Points to you for making me feel old. :D

I have ALWAYS wanted to learn about these!

Man, love you Greg. I look forward to seeing you every Tuesday on Twitch. Just raw wild Greg improv as a DM for Cyberpunk Red.

My God, your channel will make me an alcoholic.

10:00 Lou Reed pronounces it “Dubonay” in Perfect Day.

@landosalemchainsaw

3 жыл бұрын

Pardon me, It was Berlin, I guess I got it mixed up because they’re both songs about picnics.

I really miss the content I love the streams, I typically ghost in them. Nothing beats your style of videos. Can't wait to be informed and delighted to try a new drink when you come back

@LetsTalkDrinks

3 жыл бұрын

I agree

As a liqueur store clerk who doesn't drink much I find this show so helpful. I can actually talk to my customers now XD

@LetsTalkDrinks

3 жыл бұрын

Great knowledge

And for the Ricard (we don't pronounce the D) is usually diluted with water, because some are so HARD that it's can be dangerous on your throat

@RomainDelmaire

3 жыл бұрын

So hard? Ricard is between 40~45% alcohol...unless that's not what you meant by so hard. We mainly drink it diluted with water because it's disgusting without =')

@aokagaspideypool8797

3 жыл бұрын

@@RomainDelmaire at least this is what my grandpa said to me🥺😂 He diluted it because of the bad quality at that time (he grew up very poor) so he didn't want to go blind

@stefanox8908

3 жыл бұрын

I'm unfamiliar with Ricard, what is it like? I know you are supposed to dilute absinthe with water and sugar but I don't know of any other spirit that undergoes the same process before drinking

@RomainDelmaire

3 жыл бұрын

​@@stefanox8908 It has a strong taste of anis. Mixing it with water dilute that taste and gives it its very recognizable pale color. You can see that a bit like a flavored syrup to which you add water to balance the sweetness. Also I was not aware we were doing that with absinthe, but I never had absinthe ^^' I know we do that with "eau de vie", but only a sugar not water...or at least that's what my family does. (couldn't find an english translation for eau de vie...google tells me it's Brandy but it's quite different, eau de vie can be made from different ingredients and have different tastes. Probably closer to absinthe than brandy)

Where I live, al the Anis flavoured liquours are usally drunk as a digestiv, i would never came to the idea to drink them as aperetif, but as you said, there are niot a lot of rules here... ;)

@YouKnowWhereYouWentWrong

3 жыл бұрын

I was thinking the exact same thing.

New to the show, trust me I've been trying to catch up! Keep up the excellent work.

This is a cool episode. I’ve always wondered about my gpa always insisting on a Slivovitz before a large meal. They’re also so pretty, so many gem colors

I’d love to see you make a drink using Suntory Whisky! Hell, even reviewing what you can get a hold of would be awesome!

My first thought when trying the Martini Rosso sweet vermouth was, this tastes like Thanksgiving stuffing in a glass. Also thanks for doing these guide episodes

Another great watch. Thanks dude.

@LetsTalkDrinks

3 жыл бұрын

I agree

I bought haus earlier this month as a christmas gift! It may become one of my go to gifts now!