Bartenders won’t make this | How to Drink

[@howtodrink]

Alright, sign up below if you're going to take the Anchovy Paloma Challenge. Trade: drinktrade.com/howtodrink Curiada: bit.ly/shopspiritsatcuriada Drinkmate: amzn.to/3JujXLn 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 Cursed Cocktails: kzbin.info/www/bejne/fqXbl4OAj6-ngZIsi=IsLDg_PZ7ILs-rIW The worst drinks known to science: kzbin.info/www/bejne/ZqKUcmZ3rtlsf5Ysi=MlORprETEnFioO-d Ruin a drink wit one word: kzbin.info/www/bejne/aZW4i6SVerepZ9Esi=2e32SWBFQaZUZ7UG What horrors await me...: kzbin.info/www/bejne/r3i6mXaYnsqEncksi=Q5m0Axolwwn_OKcf

[@aryehlevine9951]

I'm tempted

[@zacharythurman1939]

You could contact a cool local chef and do a show called Dinner & Drinks?...unique and paired cocktails with killer food? What do you think?

[@Chaogmu]

I might try it but instead of anchovy, I'll try fish sauce. The flavor should still have that nice salty fishiness, but it will have none of the questionable texture.

[@fabrisseterbrugghe8567]

I'd love that. I think, if it could stick, the salmon caviar would be great. it would give you the pop better, I think. Creme fraiche is slightly sour cream. It isn't soft cheese. _hmmmph_

[@fabrisseterbrugghe8567]

If you get salt packed anchovies or salt packed capers, the extra salt has the flavor of what it was packed with. This might be your solution for flavor. Rim the glass in anchovy or caper salt.

[@smugboi_]

Welcome back to The Customer is ALWAYS Wrong! Greg only edition

[@Lessdeth14]

Holy fuck that.

[@malusignatius]

Well played smugboi, well played.

[@JetstreamGW]

You fuckin' beat me to it. By like ten hours.

[@smugboi_]

LFG got a ❤ from Greg, now I can die happy /j

[@nyvisalays2475]

Except he's right.

[@mgsPWlover]

Greg fully enterering his "bartender war crimes" era

[@howtodrink]

Stealing that title

[@klundtasaur8916]

"Drinks that will get you tried at the Hague"

[@FeelNFine]

@@howtodrink You've graduated from 'making yourself gag to make us laugh' to 'making us gag while you laugh'.

[@alxsytb]

the second one is some straight up villain shit. its blood red, its expensive, its kinda fucked up, absolute vampire bullshit

[@TheThunderbirdRising]

Literally just a fish blood margarita 😅

[@ADBBuild]

Fish period margarita.

[@redssign]

call it the jeff bezos

[@Distortia1994]

Like, I'm DMing for a Curse of Strahd campaign with my D&D group - I think I might actually change the drink on offer for the feast from blood red wine to caviar margs, just to set up the line, "The secret ingredient is fish blood. Oh, please. If you've ever eaten caviar, it's 90% fish blood, this is only barely different,"

[@masonchapple7669]

​@@Distortia1994 that is brilliant, I hope you don't mind if I borrow that for my CoS campaign as well

[@nathanblaser878]

I just walked in on someone drinking a big gulp of bad idea juice and watched them emerge from a car crash unscathed

[@louis5668]

I did not enjoy a single second of this video. 10/10

[@Trydeth]

The energy this video opened with is when you have an intrusive thought at 4 AM that won't let you sleep.

[@metri91]

Or maybe this was the 4th video of the night.

[@Geebees93]

>Me, watching this at 6am: 👁👄👁

[@MrGreenAKAguci00]

Exactly!

[@reapthegirlwind]

I never ever expected to hear the words "I'm just gonna muddle the anchovy," even on a Customer Is Always Wrong episode, much less on somewhere where it's of your own volition, holy shit.

[@bartolomeothesatyr]

That muddler will reek of fish forever, or at least until it gets sanded down and refinished.

[@Werewolf_Korra]

This is some cold open, media en rez stuff. No intro, no preamble, just straight into the gaping maw of madness.

[@VladdViever]

Shocked we haven't gotten an Iron Chef style ep where Greg is provided a secret ingredient that he has to incorporate into a drink.

[@Eloraurora]

He kind of did that with the parties episode, trying to make cocktails with the ingredients available at (IIRC) a frat party, a nursing home party, and a baby shower.

[@TrulyZer0]

Yup, that episode was fantastic. We need a redux

[@Raccoondogbonsai]

This feels like an April Fool's Idea that just became an unironic curiosity of Greg's as to how it would work

[@howtodrink]

Literally just woke up one morning with "CaViAr MaRgArIta" echoing in my head

[@4livewithafour]

@@howtodrink genius.

[@TheWhiteDragon3]

​@@howtodrink Bro woke up in a cold sweat in a madness induced thirst than can only be quenched with *C A V I A R*

[@mollyencrypted2488]

@@howtodrink Caviargarita

[@MonEyRuLess]

I've read that kind of story before. Who knows, maybe I'll look hot as a fishman.

[@craigbryant9925]

I was on board with the caviar but when I think caviar the first cocktail that comes to mind is an absolutely filthy vodka martini.

[@Rose-jz6sx]

Yeah that makes way more sense.

[@appa609]

A caviar caesar would be amazing

[@adde9506]

Too obvious

[@dion8895]

I love how this idea was so batshit insane the only logical intro is to simply barge on in here with the damn thing like an excited kid.

[@Ghiaman1334]

After this episode, Greg, you are no longer allowed to complain about what people order on receipts for The Customer Is Always Wrong before tasting it because if you pulled 'Anchovy Paloma' out of that skull you would rip the customer a new one yet here we are

[@howtodrink]

If I had pulled "Anchovy Paloma" out of that skull I would have leapt for joy. That's gold Jerry! GOLD!

[@imightbebiased9311]

@@howtodrink I think you could actually use salmon roe and make a Saloma. :D

[@DrEpicPhD]

Someone's gonna ask for one now.

[@lexslate2476]

@@howtodrink Shrimp martini! Herring Old Fashioned! Lutefisk on the Beach! Adios Motherfishstick!

[@redmist6131]

​@@lexslate2476tunagroni and a last clam

[@GhostlyGrimace]

Throwing us straight into the madness with no intro is evil 😭

[@NetherStray]

"Caviar margarita!" "Wh--" "Here we go!" "WHY?"

[@TrulyZer0]

Yeah, it does feel like the last half of an episode that went off the rails. I'm here for it

[@oliviasouza4964]

I feel like I just walked into a fever dream straight up

[@friedsammies9637]

Took me 4 minutes in to realise there was no intro

[@hjeebus]

You were so preoccupied with whether you could, you didn’t stop to think if you should.

[@Will-me8zw]

Well, there it is

[@r.f.switch5847]

No, he did stop to think if he should... but he did it anyway because there is no god.

[@matthewm1525]

Like a kid who’s found his dad’s gun!

[@ElmAndChorus]

Well Greg. the thing you are looking for is colatura di alici. Anchovy Oil, a little modern cousin to Garum. Works a charm with grapefruit in marinades.

[@AnchorJG]

I feel this is a rebound for the AI episode. "You want experimental?! FISH COCKTAILS!" And frankly, these occasional bouts of madness is what we love about you, Greg.

[@imightbebiased9311]

Ah, a nice Old Fishioned. What about a Crabhattan? Or a Negroni...Lobstaggliato. With prosecco. Also with lobster.

[@jaytucker4338]

I was ready to put him on a Time Out! ...What kinda frog spunk margarita hell combo was that!?

[@brionguthrie2061]

« I’m going to call that gringo shit » May be my favorite Greg quote so far

[@numanuma20]

I know 😂.

[@ankhtahr1401]

You have got to get together with Max Miller and try incorporating some of his Garum into a cocktail! Maybe one vid here with historic ingredients in modern creations and one on his channel in the style of his Drinking History segments?

[@purple-flowers]

Fish house lunch with real fish

[@thirteen34.]

Dream shot rotation. Plus Karolina zebrowska

[@benwhite5452]

"it also has a lot of fish floating in it" classic drink tasting notes

[@prestonortega473]

The quick cut to the bass o matic caught me off guard in the best way! Really miss the clips from TV and film, wish those would come back more!

[@ElijsDima]

So... in this line... how about a shrimp cocktail that is actually a cocktail? (a whole episode on fishy drinks that might just work)

[@allanmcpherson9584]

I'm thinking a Bullshot with shrimp bisque instead of beef stock

[@appa609]

I think you'd add shrimp reduction to champagne

[@Catsandpixels]

Very concentrated horseradish Bloody Mary with a full rim of shrimps 🦐

[@allanmcpherson9584]

@Catsandpixels if we're going g seafood, how about a Bloody Caeser but without tomato and clarified clam juice?

[@LanguagesWithAndrew]

YES!

[@mishaquimbly2576]

This reminds me of boba tea and now im curious about boba cocktails.

[@jaredmislan5186]

I would be shocked if boozy Boba tea doesn't already exist somewhere. Maybe soak the pearls in a non flavored spirit of sorts and make a traditional green tea Boba, or hell, even soak them in a coffee liqueur and make a white Russian Boba cocktail

[@Earthstar_Review]

Oh! Caviar as boba! That's brilliant. Could use salmon eggs to get a closer match for size.

[@cadebryan4088]

There's the aviary jungle bird, Cocktail chemistry has a good video on it.

[@arcanum3000]

That sounds Tiki-adjacent to me. Especially if you start playing with the fruit juice filled popping boba.

[@Earthstar_Review]

@@arcanum3000 this makes me wish my Rx doesn't interact with alcohol.

[@pwojo9776]

Caviar is fish, fish goes good with lemon and citrus, caviar is also salty, margaritas have salt on the rim. There is something resembling potential here. The good news is, regardless, the caviar is now considered a business expense and is now tax-deductible. Now that I think about it, a seafood flavored beverage reminds me of the DLC for Fallout 4, Far Harbor; there is a variant of the in-universe equivalent of I guess Moxie, it's called Vim, the specific flavor is called "Captain's Blend", it's like an indigo color, it glows, and it's made with aster flower and lobster, it's advertised as "the taste of Maine in a bottle", in-game it's a tester flavor the company sent out for review, it's fishy and people generally seemed to like it, the only side-effect being those who drank it smelled like fish afterwards, both breath and sweat. I'm from New England, I like lobster and shellfish, not sure what aster tastes like, but I would try it at least once.

[@BalthusHomewood]

This video has big "Fuck it, we're doing it Live!" energy and I'm here for it! The idea makes a kind of sense.

[@m3rcip0url3v3nin]

In which Greg became so preoccupied with whether or not he could that he didn't stop to think if he should.

[@caesarsalad77]

I'm into it. Also, after getting further in, there are some anchovy sauces, colatura di alici, that could add the salt and flavor without the...particulate matter.

[@scaper8]

Oh yeah! Some modern garum or other fish sauces would be great!

[@Corrodias]

Oh, yeah. Just about any fish sauce could potentially serve a role, here. I don't know if they have the same flavor as anchovies, but it could lead to a convenient way to make the drinks.

[@adde9506]

Fish sauces and anchovies really don't taste the same. If you mash the anchovies with the back of a fork and shake them in, it should be fine. It's how we make ceaser salad and they dissolve by the time I'm done mashing and whisking everything else. Definitely no straw.

[@AllTimeLow419]

I don't know what possessed you to do this but this the kind of absolutely wild but still grounded in cocktail theory concept that I love about your channel!

[@thisguy916]

I'm sure someone has mentioned it already but some good quality Thai or Vietnamese fish sauce is a great liquid replacement for anchovy paste if you want the flavor distributed more evenly

[@bradleylovej]

I really enjoyed this episode. I especially liked that you were having fun, being creative, and just seemed really alive. Shorter videos with a fresher Greg is fine by me.

[@frederickheard2022]

Caviar martini seems like the more obvious play. Actually, now I want a caviar martini. Make us a caviar martini, Greg!

[@vonatragaming3716]

13:00 - This explains a lot! Greg's definition of good is apparently any drink that doesn't make him have to stop shooting to go throw up. I finally understand this show!

[@Svm8250]

Greg, you are a menace. Never change.

[@KITsune-ICHI]

I've been working on a signature drink and these drinks reminded me of it. -cachaça -hypntq -a crushed key lime -some "citrus caviar" from a finger lime Like a Caribbean Caipirinha

[@LivvyGranger]

I was not expecting to encounter a caviargarita today (or ever), and yet

[@kitsunema]

@howtodrink the reason it turned red was the caviar oxided from the metal of the barspoon, caviar is usually handled with mother of pearl spoons to prevent oxidation

[@ceralor]

Finally someone else who understands that anchovies are amazing! I feel like tinned they're great for eating or chopping into something (fine chopping to scatter over a fresh pizza?) but I kinda wonder if a tube of actual anchovy paste would've worked better for the cocktail than the full ones.

[@adde9506]

I love anchovies too!!! Greg needed a fork and then to shake them.

[@agentsculder2451]

You can make amazing pasta with just olive oil, anchovies, garlic, and lots of fresh ground pepper. The anchovies just dissolve in the oil as you cook them. No one even knows they're there. It's a super easy dinner when you are starving and don't have a lot of energy to cook.

[@adde9506]

@@agentsculder2451 Got a recipe or instructions for that. Sounds nummy.

[@joemurphy2266]

Honestly watching Greg eat and love his first solo anchovy was my favorite part of the episode. And yes, I think a squeeze of anchovy paste into the shaker tin would produce a much more appetizing drink. And as long as we're sharing recipes, you can mix anchovy paste and tomato paste, put that spread on an english muffin, and top with scrambled eggs for a terrific breakfast.

[@efffvss]

@@adde9506 Obviously I'm not the OP, but this is how I'd do it (apologies for vague quantities, but this seems like the sort of recipe you 'feel' the right amount ). Start with a good slug of good quality olive oil (enough to generously coat the bottom of your pan, at least), add anchovy fillets (at least 2/person, ideally more like 4, but I 'love' anchovies) and cook on low/medium heat until the anchovies start to break apart. Then add finely chopped garlic (1-2 cloves per person, adjust for how much you like garlic). Cook for a 1-2 minutes, then add lots of fresh ground black pepper. Continue to cook for another coupe of minutes until the garlic goes golden, the anchovies disintegrate and the pepper becomes fragrant. The add the cooked pasta along with a bit of pasta water (I usually go for about 1 tablespoon/person with similar sauces) and mix until it everything combines into a sauce and coats the pasta. If it looks a bit dry, add another dash of olive oil. Serve with a little extra pepper and grated parmesan or pecorino cheese. If you want to add a bit of colour you can also garnish with fresh parsley leaves (if you do this, it's also a good idea to finely chop the parley stalks and add them to the oil alongside the garlic). Hope this helps.

[@bobbobkilu]

you can get anchovy paste as an ingredient from asian markets, its used in broths for Vietnamese cooking iirc.

[@lmsmith015]

I'm a teacher's pet because I try to watch your videos within an hour of you posting them because I know that's important to you 😄

[@ConnorSinclairCavin]

I bet that those frozen yogurt topping citrus agar popping bubbles would make a great tangy sweet garnish for some drinks.

[@alexanderjaques]

Greg. tears are salty too.

[@RyanEglitis]

You can get anchovy paste in a tube, which looks like it would simplify the Paloma a bit.

[@ReviewyCA]

Maybe using anchovy paste instead of whole anchovies, to avoid the look of chumming the water for a shark tour?

[@adde9506]

The last anchovie paste I used had crunchy chunks in. I figure they were bits of spine. If you get spine in your fillets uou can just pick it out. Greg just used the wrong pulverizing method.

[@janedagger]

Since the Caviar is an oily fish product, maybe just squoosh a handful of it and use the oil to rim the glass instead of the creme?

[@allanmcpherson9584]

Use it to fat wash the tequilla

[@flodoacre9942]

This video made my skin crawl. Loved it.

[@grafitea]

Greg so reminds me of a best friend ive had for the past 24 years. Though we havent talked in years, ive always looked up to him. I enjoy watching Greg and his bartending prowess and think back to the so many drinky drunk nights. Cheers 🍻

[@crispedurchin6186]

“So I’m gonna muddle these anchovies” past Greg didn't see this coming

[@TrulyZer0]

If the title or thumbnail said caviar margarita I probably would have watched this immediately, but instead I ended up waiting days before watching this absolute GEM

[@JohnBainbridge0]

♫ Ooo my little thirsty one - thirsty one. Come and take a sip of my FISH PALOMA! ♫

[@yalissa73]

Anchovy paste comes in a tube that would be easier to use than muddling. It’s great on bagels. Also for the caviar, I’d make a sugar syrup that closer to soft crack stage candy (mostly sugar and very sticky) than a bartender sugar syrup that I’d use in place of the cheese.

[@mitsurugi52]

Cavimargarita? Caviargarita? What if you used something like locust bean gum syrup and made it like a caviar Orbitz margarita?

[@imightbebiased9311]

Caviargarita. Or Margaraviar. CavMarg?

[@Calcprof]

You could use anchovy paste, and garnish with whole anchovy

[@arlenenichols8418]

Please oil your table, especially if you're going to use it as a cutting board. It looks very dry. (I can tell by the way it looks when you spill on it) It will thank you by lasting longer. Food grade mineral oil and a good buff

[@kingoftheshadowland]

More of this! Love your creativity on display!

[@somethingnotstupid]

I started gagging when Greg pulled out the anchovies lol

[@ConnorSinclairCavin]

You could buy anchovy paste or a fish sauce instead of the full fish… or maybe that fermented shrimp paste they use… everywhere in various versions in asia?

[@ChrisWCorp]

That's disgusting. That's the most horrific idea I've ever heard of.

[@Ultimatebubs]

And yet, it still turned out good apparently. Greg is a mad scientist!

[@markhamstra1083]

Just wait until he decides to rim a glass with shrimp paste. 🤮

[@hoshi-15]

I love this cocktail idea! Greg’s bursting past the box of expectation and I’m sprinting with him to a world of ingenuity

[@ChrisWCorp]

Just throwing us in to the deep end! 😅

[@scaper8]

I could see just a splash of Ancho Reyes could be good in the anchovy paloma. You're already adding some smokey notes with the mezcal, so the fire from the chillies will play well with that. While it will also intermingle with the salty and fatty components of the anchovies.

[@cxfxcdude]

First time catching an episode in the first few hour, great work Greg! Fortifying this comment section, something something good for the algorithm

[@Zzyzzyzzs]

Perhaps instead of creme fraiche, something more neutral flavoured like a thin coating of xanthan or arabic gum might work? I once had a finger lime margarita which was splendid. If you've never heard of finger limes, they're these really cool little citrus fruits native to Australia. Each fruit is elongate, about the length of an adult pinky finger, and the vesicles form little pearls that look exactly like pink or green caviar. You need a fair few of them to get that one ounce of juice for a margarita but, once you do, it makes a very serviceable drink, and you can add some of the pearls to it for a textural enhancement (as a bonus, they won't taste fishy!).

[@Ljplaysplanes]

SHOUTOUT TO THE GREEN ROOM GOBLINS

[@RomanMerry]

Its late at night, I can't sleep yet because I'm seasoning cast iron and need to turn the oven off in time, so I put this on so I'm not sitting in silence and i spent the entire video staring wide eyed with my mouth hanging open in a combination of fascination and fishgust (fish specific disgust) Great video!

[@TheDrCork]

No gold, thank God! 😅

[@davemurphy6745]

I would love to see an episode where you experiment with using Halophyte's. Apparently they are being used in cocktails to add saltiness to drinks. A halophyte is a plant that grows in extremely salty habitats. They look really cool and add unique flavor to the drinks from what little I have read.

[@darkmode867]

You are an interesting man Greg I love it

[@Kristin.E]

I love that you woke up and chose chaos. That anchovy paloma needs a censor bar though

[@brendanvolk8228]

One of my favorite drinks is a gin martini garnished with a toothpick full of pickled herring (not the creamy kind). The pickle flavor is awesome, the lump of protein to go with your drink is nice to keep you going, and the fish oil slick is a little weird, but tasty. Try it.

[@steved2746]

I feel like this would be so good on a martini.

[@Caedblaidd]

Evil Greg is not real, he can't hurt you. Evil Greg:

[@sugarandspice4815]

I recently caved and used ChatGPT for the first time, and told it to make me a cocktail Cthulhu would drink (the ensuing "Eldritch Elixir" sounded genuinely interesting, though I don't know about the squid ink, even a small amount...). Right after that, Greg's putting caviar and anchovies in cocktails.

[@sugarandspice4815]

"The Eldritch Elixir" 2 oz Dark Rum 1/2 oz Blue Curacao 1/2 oz Absinthe 1/2 oz Lime Juice Splash of Club Soda Squid Ink Add first 4 ingredients to ice-filled shaker, shake, strain into highball / Collins glass (ChatGPT did not specify, only wrote "cocktail glass"), add club soda to top, and finish with an optional drop of squid ink. That's basically the recipe.

[@Citizen13]

Fun episode love the energy

[@Baxter_the_Octopus]

Do you think God stays in heaven because He, too, lives in fear of what he created?

[@larix_laricina]

Yes! Spread the gospel of savory additions to traditional cocktails! I'd love for you to try a Satay Mai Tai or a Red Eye Gravy Espresso Martini (with an absinthe rinse, of course).

[@Drake844221]

If you like anchovies, you really need to try kippers. They're in a very similar vein, and are smoked herring fillets that you can get in cans. They're a bit more subtle than anchovies and sardines, I feel like, but they are _very_ lovely to have on toast with some butter.

[@plantpun]

I was on board with the margarita, but the muddled anchovies... prepared like a chocolate egg cream... absolutely wretched 👌 Taking this from the other direction, I bet a Caesar salad or other dish with anchovies would do really well with a tart grapefruit vinaigrette.

[@Ordog213]

You should try an Bavarian classic. The Goas Mass (Goat Liter) its 32/34 Ounces from the following: 1/2 by volume: a dark beer with high ABV (NOT Guiness/Killkenny) 4-8 Shots of eckes cherry liqueur (or something compairable) and then you top it of to the line with coka cola.

[@TheMichaellathrop]

So my first thought on the margarita is that maybe the heat and smokiness of a mescal would work with the fishiness of the caviar. Though since you mostly just got salt from shaking with the caviar maybe shake a mescal margarita with anchovies and garnish with caviar in the glass rather than on the rim, double strain and see how it treats you.

[@piercenborchardt5224]

Love original cocktails from you!

[@darkcursse2709]

For the Anchovy Paloma, how about shaking the drink with the paste than double straining to remove chunks. Maybe that will still depart the flavor in the drink, but with no chunks.

[@Transform-u2q]

Apparently if you look up "caviar margarita" it's a recipe for a margarita made with caviar limes. I love that Greg took it literally! 😂

[@guillaumelessard4047]

I love the idea as à culinary expérience !! Quick thought. For the anchovy paloma, why not put the anchovy in BEFORE you carbonate the drink, and after, double strain into à glass? Might help extract as much flavor but without the "lumps and chunks" in the glass. Making it look that much better?

[@alxsytb]

side note, how about an episode on making cocktails with weed maybe (if you are in a legal state of course). my country just legalized and ive been thinking a lot on how to combine the two. maybe something with beers or something since weed is closely related to hops?

[@andershaldorsen3548]

Been watching your show religiously for years and love the mad science, but man even a 2 second intro to give any modicum of context would have made this video much better

[@Lumiria]

It's total madness! Love it Greg.

[@mikeyb6859]

Tequila and fresh grapefruit juice (ruby red if possible) is my absolute favorite drink. I do not want it carbonated and I especially do no not want salty hairy fish in it! Leave perfection alone (although the edition of the mezcal sounds intriguing, I think I will try that).

[@father_jordan]

I unironically love all of this.

[@jeremiahasberry]

Both of these sound amazing

[@seansmalls4551]

Love your channel- it's the reason I'm starting my Home Bar set and getting into mixology!

[@danpower2951]

really liked this episode, good stuff. Keep doing some shorter ones like this also, good mix

[@jayleno2192]

To rim the glass, agave syrup might make the caviar stick. Or maybe lime cordial instead of just lime juice. Something with a lot of sugar to make it nice and sticky.

[@agentsculder2451]

As someone who loves anchovies, i can totally see how the anchovy paloma would work. It's got that whole sweet, salty, sour, with a bit of bitter thing going on.

[@radeklew1]

I'm not sure if you like unsolicited suggestions so sorry if this is annoying, but Ultrakill just got a major update and it's got a great aesthetic. It's a twitch shooter loosely based on the Divine Comedy where angels are robots. There aren't any in-game drinks that I know of but I think you could base some amazing and creative drinks off of some of the bosses. As an added bonus, the voice actor for Gabriel (Gianni Matragrano) is a very cool streamer and youtuber, and I bet he would be up for doing extremely dramatic readings of drink descriptions--hell, if he's not down to do it, I'd be down to hire him to do it! Either way, thanks for the years of great videos :)

[@austinwilburn1772]

You could try putting salmon caviar, it’s a cheaper kind and the eggs are much larger, about the size of a m&m, and are transparent orange. It would most likely float on its own. (I might be getting the fish type wrong but any searching you should be able to find them very easily)

[@burkec33]

I would have tried straining the anchovies after muddling and adding the non-carbonated ingredients (texture is a thing for me). Another approach can be fat-washing with anchovies should capture the oils and perhaps some of the saltiness (not sure how much salt will transfer).

[@cutecupcake8604]

Watching this felt like a fever dream... 10/10 would recommend 😂

[@adde9506]

Mash the anchovies with the back of a fork and then wet with a barspoon or two of the unshaken drink and mash some more. Scrape into the shaker, dry shake. Then ice, shake, carbonate.

[@cerbus9]

Jesus Christ, Greg. You’re a f’n madman! I love it. This is the content I’m here for. Keep it up