You know, there's a couple of other cocktail Formula's I could cover, maybe this should be a series? Check out my podcast! www.youtube.com/@UC9K0o4kyzEF0cGYRIdZn3yQ or wherever you get your podcasts: bit.ly/MidnightLocal Curiada: bit.ly/yellowstoneshipsfree Yellowstone: www.yellowstonebourbon.com Ice Shaver: amzn.to/44JZNpk 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 The Last Word: kzread.info/dash/bejne/iZWOxMF7g9yalKw.html What would the Golden Girls drink: kzread.info/dash/bejne/fZ5sydeYm7W5oKg.html Final Ward: kzread.info/dash/bejne/fqynlI99Z7K2nZM.html

@danielsantiagourtado3430

Жыл бұрын

You're a legend 🎉🎉🎉🎉❤❤❤❤

@tbalciunas333

Жыл бұрын

Hi Greg. I was wondering if you take requests for video ideas, if not, no harm done. I am asking if you would be able to concote a cocktail of my own creation, called a "Dead Man's Glory" and put it in a video and tell me what you think of it. The recipe is below : 1 oz black absinthe 1 1/2 oz cognac 2 1/2 oz vodka It is all stirred over ice and then served in a short tumbler with the same ice Thank you

@loganfinn2728

Жыл бұрын

I'd like a series for sure

@BobbyGadgePart2

Жыл бұрын

I think a follow-up episode where you draw at random the base spirit, sweet liquor, and herbal liquor (dealers' choice on the sour) from the skull would really put this theory to the test. Bonus points if Meredith picks the bottles.

@_soothsayer_

Жыл бұрын

please id love a series like this. i enjoy recipes and whatnot but formulas and drink philosophy? now thats awesome

Whoa, this is low-key a hugely vital episode of H2D. I can’t wait to try this out with the random bottles of sweet and herbal liqueurs I’ve accumulated over the years. Thanks Greg and Meredith for continuing to expand my knowledge in fun ways!

@tymonritco8578

Жыл бұрын

I am on the same page as you. This is exactly what I needed to use stuff in my bar

@nanocowie

Жыл бұрын

Couldn't say it better!

@elephaux5671

9 ай бұрын

It's essential just adding another archetype to the cocktail codex.

I love the HtD episodes when Greg is absolutely PISSED drunk. Those last shaker moves were a piece of art

@jackwriter1908

Жыл бұрын

😂 true, true. Love the fact that he questioned what he put into the last drink

@skeeter5076

Жыл бұрын

Crazy seeing you here, love your work!!

@JuanHidalgoMiniatures

Жыл бұрын

@@skeeter5076 thanks mate! VIEWS FOR THE VIEWS GOD

@matthewcox7985

9 ай бұрын

Professional Drunk. 😁

"Sometimes you have to make things that are bad. You can't be afraid of that" is highkey a great quote and words to live by

Welp. I got up halfway through the video and said, "Okay, let's get stupid." 1800 Crystallino tequila, ancho reyes, cheap crappy cherry liquer, lemon juice. And it worked. Ancho Reyes took over a lot of the flavor profile, but it's a pretty enjoyable drink actually. Edit: Had to go back and try another blend after the first one surprised me. Novo Fogo, Jagermeister, orange curacao, lime. Works. Can't say whether other people will like it, but it's pretty harmonious.

I think to truly test this you need to randomize the ingredient for every category and see howbit turns out (and then do that a couple of more times), and maybe even purpsoely go for a combination you think has the least chance of working to truly push the limit

@tallonaseves5841

Жыл бұрын

Yes! Another wheel-spinning episode would be great for this, or do another matrix

@ozymandias3456

Жыл бұрын

Scotch, crème de violette, braulio, Lime Cursed or blessed? Let’s find out Greg

@stevenjacobs2750

Жыл бұрын

Gin, lime acid adjusted grapefruit juice, italicus, malort

@GameKiwi

Жыл бұрын

Exactly what I came to say. Gotta take all the thought out of it or at least go hard against instinct.

@phamtomK9

Жыл бұрын

Greg can make 4 separate lists, maybe even put 20 ingredients on each list. Then break out his D&D dice, roll 4d20 and then see where the night goes.

I tried this with stuff I grabbed: 1 part calvados, 1 part lemon, 1 part rainwater madeira, 1 part amaro di angostura. It tastes exactly like a molasses cookie. Like a gingerbread man, or a joe frogger. Naturally, I dubbed it "the last crumb."

It's episodes like this that remind me "I film an episodic series where we make and discuss drinks" Sounds better than "I get drunk by myself in my garage"

@MorganBondelid

Жыл бұрын

“The difference between screwing around and science is writing it down.” - Adam Savage but also, Meredith!

I think a cool idea for a video based on the Chains of America series would be to try and build drinks to a price point or a certain ABV and see if it's possible to make good drinks on a chain restaurant's profit margin.

@Reapehify

Жыл бұрын

Yes.

@stevenjacobs2750

Жыл бұрын

Easiest thing to do in the service industry is make drinks that you can sell at a decent profit margin fwiw. Lots of places make their real money off drinks

@_soothsayer_

Жыл бұрын

This would be really cool

@matthewcox7985

9 ай бұрын

I'd call this the Chains That Bind series, let's go!

Just started a new job and for some reason Greg's "sometimes you gotta make things that are bad, you can't be afraid of that" is hitting different. Thanks for all the great work you folks do!

As a scientist, I appreciate the correct use of the terms "hypothesis" and "theory".

So this is basically the foundation of my favorite local bar. It's run by the chef-owner, and he makes everything up on the fly based on any request you can give him. He described it as balancing sweet, sour, and bitter flavors. I've had everything from "Walking Through an Apple Orchard in the Fall" to "The Drink You'd Make Johnny Cash If He Walked Through the Door Right Now." It's a ton of fun to try out so many unique drinks, and they never disappoint. The formula really is just magic.

Finally back after a (short) hiatus, AND it's a Last Word episode?? Truly this is a blessed day.

If you continue with this formula in a future piece, I would suggest to „stress test“ it more by making the combinations more random and look what happens when we stray further from tried and true flavor profiles.

@Zzyzzyzzs

Жыл бұрын

Kaoliang baijiu, grapefruit juice, Chambord royale and Jagermeister.

@brentrevello134

Жыл бұрын

I second this. Do a matrix system and even include "THOSE" spirits that you hate.

@pennyforyourthots

Жыл бұрын

​@@Zzyzzyzzsyou can't feed that to people, that would cause... Death

@BloodMoonGo

9 ай бұрын

Random ingredient wheel?

@matthewcox7985

9 ай бұрын

Or get the D&D guys, and make some dicey cocktails! 😁

Glad to know you knew the difference between a hypothesis and a theory. Most people don't. I love that science joke. I also made a drink sort of like that formula with 2 ounces irish whiskey 3/4 ounce green chartreuse, 3/4 ounces montenegro, and 3 quarters of an ounce of lemon.

I remember that you made that "good" or passable cocktail with kaoling liquor and technically followed that formula from here

Would love to see more formulas or more of this formula, I'll be testing the bounds with Malort as the Herbal. Also always love to see a ranger Greg adspot.

@stevenjacobs2750

Жыл бұрын

This template is fantastic, when you find a mix you're liking it can often pay off big time to work a little on adjusting each amount in stead of using 1:1:1:1 straight up. Sometimes a 1/4oz reduction in something can really turn a drink from decent to amazing.

@TheRealWilliamWhite

Жыл бұрын

Another good starting point, 2 oz spirit, 3/4 oz sweetener, then 3/4 oz citrus -or- 1/2 oz bitter.

Any episode with Ranger Greg is, by default, a good episode. This, though, also has SCIENCE Greg, and is thus a great episode.

This is such a useful episode for folks branching out in cocktails. I love this sort of theory and methods stuff (I'm obliged to, as an academic). I'd love to see you dive into more Caribbean ingredients, Greg -- I just picked up a bottle of Creole shrubb and it's amazing, but I'm not sure what all to do with it, aside pair it with Plantation Five Star! We've got a lot of interesting flavours down here and I'd love to see what you as a rum guy find tasty.

So I think part of why this works so well is that you’re starting with the 2-1-1 sour ratio, but then splitting the spirit with a dry liqueur.

On some episode, you said something about how if you know what you are doing, you can sub any part of the Last Word and get something good, and I'm glad my interpretation of, "Equal parts Citrus, base spirit, sweet liquor and herbal liquor" was correct. It's become my go-to bartending party trick. Now, I think I gotta get adventurous.

So, I made a community bar at my apartment for my friends, to drink from it, bring a bottle of something and when we host parties, everyone can use everything we have to make drinks we couldn't afford if we went out to drink It's gone beautifully, my community bar is better stocked than most bars I've gone to because of this (you honestly inspired this during lockdowns and I thank you dearly for it) But I lost the urge to keep running it because I would end up making the drinks, and ran myself into the ground one night as I had the biggest party yet last year and spent the whole ass night making drinks Now this has reinvigorated a tremendous fire in me for this and to set it up to just make it brain dead easy for my friends to make their own drinks and I just need to sort the ingredients for people, so thank you so so so much for this

@northstarjakobs

Жыл бұрын

Ah yes the curse of the forever bartender, like the forever DM. I'm in the same boat.

@ten-xlegacy4033

10 ай бұрын

Yo this sounds like an awesome idea and experience. Good luck!

As a bartender I’d say YES, this is basically how you do it. Pick your format, get some new components, balance things out. My two favorite cocktails of mine on current menus have no infusions, it’s a very juicy Negroni riff and a Paper Plane riff, both with Baijiu, neither of which contain any of the traditional ingredients to their source.

Can confirm! This absolutely works. Went to my cabinet and pulled: Lairds Apple Brandy (100 proof) Mary Brizard Apricot Liqour Bjork (Icelandic Birch liqour) Lemon. result: A perfectly serviceable drink and the start of something very cool with a few tweaks. Well balanced, nice notes of Autumn. Birch was a little lost but it’s an old bottle that’s been open for a while. I bet a fresh bottle would shine through much better. Definitely going to pull this trick out in the future when I’m not sure what I’d like to drink or if I’m missing ingredients for set recipes.

“Am I drunk and out of my mind? Yes.” This is the Greg we love

@1Jamesinator

Жыл бұрын

That drink building sequence was an experience XD

My husband and I decided take this to it's logical conclusion, picking bottles at absolute random, with less than zero regard to pairing. Still made two solid drinks. It was fascinating. For those curious: Mine: London dry gin, velvet falernum, amaro Montenegro, and lime Husband: Caribbean rum, amber roots, amaro Montenegro, and lemon. Both were delicious. 😂

Great to see you back, I hope all is well! I just tried this with seemingly random stuff - Appleton Estate 12Y, Lemon juice, Italicus and Cynar. It came out quite tart and bitter and one dimensional, until I added a barspoon of simple; suddenly it's bright and herbal and complex! You're onto something, greart video!

@SaturoG

Жыл бұрын

Cynar and italicus are both herbal liqueurs. So you didn't quite follow his theory.

@DangerSquiggles

Жыл бұрын

@@SaturoG it is predominately sweet and citrusy. The drambuie in the video also contains many herbs and worked great, apparently

I think it's cool when you can take something seemingly complex, like mixology, and find a tried and true formula for it. It can be daunting getting into mixology, and this hypothesis of yours makes it feel approachable and doable regardless of skill level or personal tastes. Also, Ranger Greg is back! Yay!

Whelp, my first try at this proved a winner. Aquavit, orange curacao, pisco and lemon. It's bright, herbal, citrisy and delicious. Could use a barspoon of simple syrup to balance it but it's very good. Surprising as I've had a lot of these just sitting on my shelf.

It's not episode specific but I really appreciate how you talk about cocktails. You know a lot, love the art form, and aren't pretentious and judgmental

This really hits on something big! It makes me think of some cooking fundamentals too, epitomised by Chinese cuisine, particularly fish fragrant sauce. Can be mixed with anything (very commonly aubergine and no fish to be seen - the name has historical fermentation reasons) it boils down to this incredible ratio of sugar, vinegar and fermented bean sauce, so a perfect balance of spice, funk, sweet and sour. It has to be up there with the most delicious things ever and I highly recommend anyone try if you haven't, Fuscia Dunlop's recipe is amazing and it's way too easy to be that delicious, you'll feel like a pro. But I think you're onto the same idea! There's just a combination of flavours and aromas that hit perfectly pretty much every time! Coooooool ep, Greg you are an evil genius :)

Excellent video, thanks Greg! One more data point for the hypothesis using what’s on my shelf: The Last Llama 1 Oz Pisco 1 Oz Cherry Heering 1 Oz Braulio Amaro 1 Oz lemon juice Came out great, as predicted!

I’ll be turning 21 in a few months and honestly I am really excited to make some crazy shit like this, taking formulas and making my own spin on them. Truly a genius idea.

@doinyourmom7236

Жыл бұрын

Remember to stay hydrated, and the best way to avoid hangovers is drinking LOTS of water. Stay with home drinking until you get a tolerance to be safe, so you don't get knocked out drunk at a bar, which is dangerous for 100 reasons.

@rhaegnarok

Жыл бұрын

Seconding the hydration tip, it still saves me from bad day afters. Also, when you’re going out to bars WATCH YOUR DRINK. I don’t care who you are or what you look like, everyone needs to watch their drink, and watch their friends drink. Stay safe and unhungover 🎉

@PippetWhippet

Жыл бұрын

Just to add, start slow, especially with spirits. You can have one alcoholic drink in a night and have a great night, you’ll know when you’re wanting and able to increase!

Lol the last word is 100% the cocktail I was told to use in order to practice making riffs The other thing I found is the bartenders salt n' pepper which was St. Germaines and Domaine De Canton (elderflower & ginger liqueur) at the bar I worked. Bartenders used at least one of those in sooo many of their drinks haha

Love the concept and I look forward to trying it with my limited stock. I want to try a cocktail with gin, pomegranate liqueur, grapefruit juice, and angostura bitters. Edit: I am counting the bitters as my herbal liqueur. I hope you don't mind.

Mad scientist Greg is hands down my favourite Greg. From the deranged genius that brought us ango ice cream, comes The Formula.

Ranger Greg, the only ad you don't skip.

Something like a cursed drinks episode based on this formula would be very interesting to watch. I wonder if the magic formula accounts for Kaoliang Wine.

@scaper8

Жыл бұрын

I don't remember which one, but I'm pretty sure that he did make something at least passable following the last word's formula. But I agree that trying to really push this would make for an interesting episode.

@benjaminmontz2811

Жыл бұрын

I just found a drink with malort that uses this recipe. Grapefruit juice, four roses, disaronno, malort

Grabbed some random bottles from my shelf and made: The Last Jellybean - Cognac, Creme de Cassis, Lime Juice, Absinthe. Followed the formula exactly. What an amazing drink!!

This is the thing that finally gets me making my own cocktails at home. My shaker has been sitting unused on the shelf for almost 6 years (because I'm lazy and don't know any good drinks) but it seems like you really can't mess this up.

I love it when people properly distinguish a hypothesis from a theory! Also, I can't wait to play around with this formula.

I love this episode. I would love to watch more episodes where you play with classic cocktail formats on the fly!

Thanks! Almost always love the episodes, this one was an extra delight!

I'm down to hear more of this! Feels like it's been a long time ;)

@howtodrink

Жыл бұрын

2 weeks :(

My favorite variations are a split base last word with funky Jamaican rum and a smoky mescal and the industry sour: equal parts lime, symple, Frenet Branca, Green Chartreuse

Been missing my HTD content, so glad you guys are back this week

Just made one with 1.5 parts bourbon, 1 part amaro, 1 part maraschino, and 1 part lemon juice. I added a bit more simple syrup and lemon juice but honestly worked out wonderfully! Going to try to procure some other herbal and sweet liquors to try this out with.

I love this theory!! I’ve used it several times, my favorite recipe being a fraternal twin to the last word… 1 oz each of lemon, gin, yellow chart and st Germ. Super freakin tasty.

You need to do this again with something other than Lemon and Lime -- try: - Calamansi: a small green citrus fruit that tastes similar to a sour orange or sweeter lime - Grapefruit: a large tropical citrus fruit with a sour, slightly bitter flavor - Kumquats: small orange fruits with a sour-sweet flavor and edible peel - Oranges: Maybe too sweet or maybe source orange - Pomelo: a very large citrus fruit that’s yellow when fully ripe and tastes similar to grapefruit but less bitter

It’s always a highlight of my week to see these videos, and this episode is a new favorite. Great stuff!

That formula is the first thing I figured out when making my first corpse reviver No.2 ---- it is so fun to make up new drinks on the fly at friends house with whatever they have using it --- they think you are amazing because you can make up brand new drinks with almost whatever they have in their bar and come up with some really neat tastes!

This is a great hypothesis to follow. In the bar when i'm making a new drink i do 3/4:1:3/4:1 to your same formula. The little less citrus and herbal liquer gives you a great base and wiggle room to change it.

I just used a very similar formula for a drink at my bar last week! I was originally going for a riff on a boulevardier, but ended up closer to a paper plane: 1 oz bourbon 1 oz dry vermouth 1 oz aperol .5 oz lemon juice .5 oz strawberry syrup

One of the all time classic episodes. Thank you Greg.

I would love a video based on bitters. there are so many types anymore. I try and experiment but there are so many! especially the sampler packs you can get. I want to try more but I get intimidated

Well I only have some rye whiskey, Jager, and kahlua. Orange bitters is the closest I have to a sour, so let’s see what a Revolver with Jaeger tastes like! Edit: Yoooooooo! You’re on to something. This is great. I did 1 oz whiskey, .5 each Jaeger and kahlua, 3 dashes orange bitters. Next time I’ll do more whiskey and less kahlua

This was such a fun video and this definitely gives me some ideas for bottles I have sitting around. I've used the "Old Fashioned" formula to start with for easy cocktails and this "Last Word" formula I think is a nice level up. I appreciate this video, thank you Greg!

This was exceptionally entertaining and educative! Cheers Greg!

2 ounces of MTN Dew summer breeze, 3 ounces of Malibu pineapple rum (you can sub out the rum for pineapple vodka), 2 ounces of fresh lemonade. I call it the Blue Dream and its amazing! shake with caution or stir thoroughly.

Outstanding. Keep 'em coming! It'd be interesting to see just how far you can push the limits of the formula.

my friend, you just gave me a lot of work to do (separate my liquors into herby vs sweet) and trying all sorts of concoctions with hopefully happy outcomes as shown in this video! thanks!

Gotta be one of the best HTD episodes! I just love how Greg gets all giddy with the whole concept and inventing all these new cool ass drinks. Wanna try all of these now for sure!

Oh boy, Greg is starting off ‘enthusiastic’, this should be good.

Hope the move went ok Greg! Happy to have you back

Welcome back. I was really starting to run out of old episodes to watch

Great episode. Can't wait to try this formula.

Glad you took the recommendation I suggested, and you responded to, in one of your live feeds.

I love when Greg says "You wanna get nuts, let's get nuts" with that cadence, its like a bank teller's interpretation of the line or something

I love these! I'm excited to try several of them out.

This is my favorite episode of How to Drink! I live in Utah where we're at the mercy of the limited selection in state-owned liquor stores, but this formula just works.

I came up with a cocktail a few months ago based on this premise that was Mezcal, Passoa, Ancho Reyes Chili liqueur, and citrus (I haven't decided which i like best but i, or passion fruit juice... but I think lime.)

I wish I could like this video multiple times, I loved it so much! So fun and I can't wait to go down and play in my bar (I already have the makings for some of these!)

I've been using this formula since I saw one of your older videos. I made a delicious baijiu cocktail. I think the choice of baiju is super important. For cocktails, I always use Ming River which is super palatable with funky jackfruit/bubblegum notes. 1 Part Ming River Baiju 1 Part lime 1 Part chartreuse 3/4 part velvet falernum 1/4 part Midori

This is awesome Greg. I've got all the ingredients for the first two drinks, and have been looking for ways to use up the Fernet and then Glasgow blend, so I love this! And now I have subs that I can do the third one! This just gets better and better! Holy crap I can even do the 4th drink!!!!!!! Sorry for the play by play I'm typing as I'm watching!

I was sent this video by a friend. First time viewer. Went right out and got a bottle of Plantation Pineapple Rum. The Last Drink is excellent. I think for me I need to have less Chartreuse but I didn't realize that until I made it so I added some more creme de banana and that was good. Thanks for these ideas!

I feel like you really need to put this to the test doing a truly random mix. Make some tables, roll some dice, and see what happens, see if the drinks work!

@Daves_Not_Here_Man_76

Жыл бұрын

or take viewer suggestions. The internet trolls will have fun with this

There are a few fundamental truths of cocktails. Today, Greg has discovered one: Sours Are Good. Ultimately, these all work because they're all 2:1:1 sours, and that formula pretty much always works. Love the idea proposed below of a wheel episode to really push this theory. Would also encourage you to test my theory that any good stirred drink can become a great flip. Make the Hard Start into a flip and it tastes like mint chocolate chip ice cream.

This was an eye opening episode. I made myself a Scotch, cherry hearing, yellow chartreuse with lemon. Delightful

I am so happy the Yellowstone drinks are back!

I literally paused the video to try this out, found out 2 new recipes this way.... Thank you Greg

I’ve kind of thought this for a while, and am stoked you’re doing it. Now I feel like I have to.

Glad to see you back. :)

This is the video I keep coming back to every few months for inspiration. Last Bean with a bit of extra Creme de Cacao is great.

I’d really trust Meredith’s perspective on these over drunk Greg alone.

@h8puppy

Жыл бұрын

In college I came up with a cocktail that featured Goldschlager and unsweetened cherry juice. Strangely, while it was very tasty as a 6th drink, it was undrinkable as a first drink.

Classic unhinged Greg. Loving it!

Another classic ratio that I learned from a video called "Vermouth in Cocktails" with Jamie Boudreau. 1.5 oz brown spirit, 0.75 oz vermouth style aperitif, 0.25 oz amaro or other modifier. Works pretty well, but you might want to steer clear of certain modifiers like, say, Fernet.

We need more of this, go more crazy!!

After watching a lot of episodes and trying cocktails that sounded interesting while out I convinced my wife to let me buy some bottles and start mixing my own drinks at home. Had to share that I went with The Last Drink for my first recipe and while I subbed Dolin Genepy because I wasn't able to grab Chartreuse locally, it was still the most fantastic drink I've ever had. You really knocked it out of the park with this one Greg! Cheers!

Yeah this was a great episode. Focusing on a key creative idea, exploring it, and learning new things to try at home.

Loved this episode so much

Just tested it with Lime, grand marnier for sweet, jaegermeister for herbal (although plenty sweet) and spice tree blended scotch. Turned out great, like a herbal whisky sour.

Absolutely love this idea! Incredibly excited to try the Last Bean too

"blank-for-zero" is an awfully drunken way to express an undefeated record, Greg

I'm going to do this so much. Thank you for your drunken genius!

I appreciated your accurate description of the scientific method

Great episode! I can't wait to cook these up myself.

I tried it out. White rum, lime juice, Creme de Violette, Limoncello. Surprisingly good.

i feel like i'm obligated to share this here given the formula of the episode, but a couple months back i wanted to try a last word. the bar i was at didn't have green chartreuse or maraschino liqueuer, so instead we substituted amara montenegro and grenadine respectively, and it was really good!! the bartender and i named it the final word. i've since tried it with using maraschino instead of grenadine as well as splitting that part halfway between maraschino and grenadine (i tend to make the drink with the equal portions being 1 or 1.5 oz each, so the maraschino and grenadine would each be 0.5 or 0.75 oz for that version). ultimately i think i still like that original version with the montenegro and grenadine substitutions the best, and i've made it for friends and they all liked it a lot as well. it's one of those drinks that's a little dangerous cause it's quite tasty. i recommend trying it out!

Really nice tips for beginners! Thanks man! More Videos with this theory Wolldecke be appreciated

That last drink sounds like it would work amazing with coconut water ice cubes!