Drinks for right now | How to Drink

[@howtodrink]

This episode is brought to you by my Patrons: Thank you all! Get in on that sweet patreon action right here: bit.ly/H2DPatreon AND MIDNIGHT LOCAL IS BACK! @MidnightLocal Don't forget to check out Curiada - bit.ly/drinksforsummer - for spirits you might not be able to find in your local liquor store. Check out the How to Drink Collection for bottles you see on the show. Patreon: bit.ly/H2DPatreon Midnight Local - @MidnightLocal Curiada: bit.ly/drinksforsummer Fever Tree Ginger Beer: amzn.to/3Llprco Fever Tree Tonic Water: amzn.to/3Y19jEG 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 3 Coffee Cocktails...For Summer: kzbin.info/www/bejne/gYPdnaZ7br5phLcsi=1of3Lokfh_fqmqus Who cares if this is the drink of summer: kzbin.info/www/bejne/d2XNaHSgodB2eJosi=lst5_xScE-erAMfl Teddy Roosevelt's Drink of Choice: kzbin.info/www/bejne/qZrdXomCeNh3Zqssi=FrUTcJZZQ7QL_UWh

[@phorcep]

On the topic of sustainable distilleries you might look at Frey Ranch, they’re 100% farm to bottle.

[@n0isyturtle]

I'd love an episode on cocktails that utilize lesser used liquors. Stuff like Batavia Arrak, Aquavit, Xtabentun, Mastiha. Ya know, weird stuff most bars don't even carry.

[@02fronty]

I drop a quarter ounce of st germain in my g&ts. adds some sweetness and some florals without using a botanical gin

[@peteis2cool4u]

Mezcal and San Pellegrino limonata e menta is a life changing highball

[@puffyhog]

We need a whole episode on mezcal cocktails

[@AManwithaB0x]

Ah, the essence of HTD - "Here's some good drinks and how to make 'em." Pure and simple. Also Greg chewing the furniture a little bit will always be timeless. 😆

[@everythingsalright1121]

Well...sometimes good lol. Customer is always wrong...yknow

[@Kelsey_Graham]

Greg has given me the ultimate boon at partys. I get super anxious when talking to new people, but now I just bartend

[@craigbryant9925]

It's one of the reasons I became a bartender. It forced me to be in a limited social environment that I couldn't escape from but I still had the "safety" of the counter separating me from the other people. I still don't like social situations but I've become pretty good at faking it.

[@devinsieben5226]

Yep, parties were never my scene, but now I can just have fun at the bar and mix cool shit that makes everyone feel special. Definitely have to thank this channel for giving me something awesome to do rather than just always staying at home or being bored.

[@ryanziolkowski6743]

​@@craigbryant9925 your bar probably empty then

[@warbossgrimtoof569]

@@ryanziolkowski6743just like your brain

[@vitriolicAmaranth]

​@@ryanziolkowski6743 Typically in English-speaking countries patrons are not allowed behind the bar and can be forcibly removed if they insist on going back there. It has nothing to do with how busy they are. Hope this helped!

[@mattball8622]

Greg isn't drunk, he just puts on his holiday shirt and the inhibitions naturally fall away (it's a very good shirt btw, very jealous)

[@taham33]

Disco Elysium

[@michellej5616]

Do we care if he's drunk? (I don't.)

[@jborst77]

Unhinged sober Greg is my personal favorite. When you roll up for a video and he starts out emanating chaos, you're in for a good time

[@Thephantomofmusic]

The little "gremlin" cam where the giant Greg has to talk to us in the little front camera is a great touch. I'm sure the focus on it is hard to maintain, but it adds a bit of frantic energy which I love.

[@howtodrink]

It’s a canon with real fast autofocus, I was just shooting this in f2.1 which is dumb. Won’t do that again

[@robdoyle2223]

I love it! Somehow it feels like breaking the 4th wall, even though he’s talking to us directly the whole time. A perfect little aside every time.

[@laurashort964]

Team gremlin cam

[@muke001]

The stage aside camera

[@GethOverlord]

Team Gremlin Cam!

[@donkiwi4888]

this show is comfort food for me tbh. It's entertaining, aesthetically pleasing (those slo-mo pours...) and with Greg's down-to-earth charm that makes it a great show to watch after work.

[@gameclipsbynikto5220]

well said!

[@cr0wscorner]

Big agree, honestly. I don't even drink much, but it's a joy watching and listening and learning about the different drinks. Plus good for a chuckle here and there!

[@shmooters5599]

Same, I don’t even like alcohol, but this show got me interested in cocktails regardless.

[@GladJack]

Same - Greg's on my "Comfort KZbinrs" list.

[@steviebrd1065]

Bruichladdich distilery is pretty environmentally minded, they've reduced the glass in their bottles and dispensed with presentation boxes, source their grain and water locally and state they aim to decarbonise their distilling by nest year. Their Botanist gin is one of my favs and the Classic Laddie makes a mean Rob Roy.

[@andros1486]

Shoutout to Nc'Nean distillery as well, sustainable whisky that tastes great

[@ondrejvarada8265]

Word!

[@hugotouzain8226]

Seasonnally-accurate HTD Greg-screaming episode

[@phorcep]

Biblically accurate HTD.

[@Bluemayje]

This whole episode felt like that ATHF meme of Carl saying, "It don't matter...None of this matters..."

[@pheonixalchemist]

Badasss… like R.E.O. Speedwagon or sumptin.

[@lindsayduet5658]

idea for a future challenge video! take "tasting notes" from past videos out of context, and Greg has to try and make what drink he thinks it describes, will be especially difficult if the ones used barely have any helpful notes and more explitives and exclamations, theyre my favourite part of these videos and i think they should be utilised more :)

[@lexinwonderland5741]

Greg (AND hidden Meredith!), this was a fantastic episode as always! I really appreciate that the last video or two HASN'T been a BetterHelp sponsorship -- I think that's finally pushed me to join the patreon tbh, I appreciate the integrity even with a slip-up, and I'd rather toss in a few bucks than see you have to reach for sketchy sponsors like them. As for the carbon-neutral stuff, I don't have anything to add, but I'm a HUGE fan of boiling the planet a little slower! and a huge fan of the show! so an episode about things that boil the planet slower sounds like a GREAT win to me!! Keep up the great work, guys :)

[@alienvalentine]

26:31 I keep a dasher bottle of creme de violette on the bar just for this purpose. A couple of dashes of that really do add something to a G&T

[@zikifer]

As a fellow rum guy I'd love an episode where you take traditional whiskey cocktails and remake them with rum.

[@spook75a28]

Let me tell you this right now, if you substitute an aged Appleton Estate Jamaican rum for the bourbon, you can make an amazing Lion's Tail. 1/2oz fresh lime juice 1/4oz simple 2 shakes of the angostura bitters 1/2oz St Elizabeth Allspice Dram 2oz Appleton Estates 12 year shake, strain, bam. Enjoy. Thank me later.

[@rene9892]

you seem more: -knowledgeable -confident -innovative/creative all while making things come across effortlessly. It's been a pleasure watching you grow over the years.

[@tehHighwayman]

I am not a shirt; I am a free man! I will not be pressed, hung, starched, ironed, folded, unfolded, or laundered. My life is my own.

[@vitriolicAmaranth]

Has the same energy as Proudhon's "to be governed" speech

[@matt7483]

I’ll be seeing you. 👁️👌

[@brentlockman7195]

"I"M A FREE MAN" can't hear that without thinking of those words followed by a killer Maiden song.

[@austindavis4708]

1:12 copper mug is still better for a mule because it feels colder on your lips. This is because copper is such an efficient thermal conductor.

[@erzsebetkovacs2527]

1:00 Indeed, copper and acids react with each other and create a green coloured chemical which will colour your drink green, too. Which will make you nauseous. Don't drink it, but first and foremost, don't store any sort of soda or acid containing drink or foodstuff in a copper vessel.

[@bombshellblonde544]

Oh my god the whiskey smash was a mess, and I appreciate the honesty of keeping it in the video instead of re-shooting. It's delightful how little you take yourself seriously

[@really_wheeler]

Copperworks in Seattle does sustainably sourced wheat for their Whiskey. They have a whole thing about signing with farmers who are making sure salmon populations aren't affected by their wheat farming. Was a really cool part of our conversation whilst tasting.

[@really_wheeler]

At least that's the part I recall XD

[@snrincognito]

Always love you, love you revisiting simple recipes and being the least snobby yet sophisticated taster around. I HATE your new camera. Makes your editing feel jarring and amateur, sound levels jump around, focus jumps around. Really think the wide combined with the slow close is a winning combo. Thank you for making great content that makes me continually inspired to mix.

[@bobbyjones7756]

Teacher, here. Been drinking ritas and mai tais all summer, with a few others thrown in - the occasional mule or whiskey sour. The key is having the drinks at lunch so a large portion of the afternoon is a nap. Haven't made a whiskey smash yet, but - I will today. Cheers.

[@4whomittolz846]

oooh speaking of Fever tree, they make what they call a "distiller's cola", which is meant to be a mixer for top shelf spirits. It would be fun to see you do a wide cola review, because I've always thought the pepsi/coke duopoly is holding the cocktail world back.

[@GaviLazan]

I've never seen that, sounds cool!

[@jbmcb]

He did a great Ginger Beer roundup a couple of months ago. The thing that threw me, though, was he said Fentimans wasn't very hot. Last time I had Fentimans it was knock you off your seat hot, with chunks of ginger floating in it.

[@Jakkaroo]

I feel like more of a connosieur of Greg than of alcoholic drinks at this point. He starts so bitter but there's an incredible evolution toward the end of the epilepsy-medication-fuelled path to inspiration... He wakes up to genuine, qualified creativity, curiosity, his passion returns. I am inspired and left at-ease. 8.8/10, would watch again.

[@jeremygold6331]

So glad we are going back to the old formula of "I like to dink this; here's how I make it" 'The internet punishes Greg' was fun for a SHORT while but I've missed GOOD drinks 🍸

[@gabry2558]

always loved the fact that the "tasting notes" on screen are in reality literally whatever he says / Meredith's comments on it

[@Culex51]

Her twist on the commentary completely make these videos for me LOL

[@TundieRice]

I kinda just wish her spelling was better sometimes :|

[@dtpugliese318]

Whiskey smash is an excellent template for muddling whatever fruit is in season into the drink. Peaches, blackberries, strawberries, blueberries, raspberries and cherries all work incredibly well in this.

[@christopherklinck]

Don’t know if you’ll see this, but all the same, I need to offer thanks. I fell in love with tiki bars about a year ago, and thanks to the channel (and some other research), I hosted a tiki/record party, and managed to put some decent drinks. Doing it again tomorrow, having messed around with some new recipes I’ve put together over the last couple of weeks, largely thanks to the inspiration of workshopping cocktails via watching HTD. Hope the world is smiling on you and yours.

[@YouTubdotCub]

I had the stuff for Dark & Stormies and Painkillers and found myself a little tipsy and put a Painkiller amount of cream of coconut into a Dark & Stormy and discovered that the lime and ginger with the coconut knocked my socks off. I have been calling it a Silver Lining Dark & Stormy or a Silver Lining Storm, it's such a minor modification but I like them even better than regular degular ones now.

[@KMal1337]

I'm digging the dynamic low camera angles. Not overused but spices things up just a little. Almost akin to Alton Brown, in that Greg always seems excited to talk about what he's doing, but to a closer shot so it feels like he's talking to you, not AT you.

[@leosaffron222]

Greg is entering his Marco Pierre White Knorr stock cube era

[@schneider418]

"Over it" as Adam Ragusea so brilliantly put it

[@DrDavelope]

Greg!!! I’m loving your energy today in this video. These are quick, simple, unrestrictive and fun recipes that are easy to remember. Well done!

[@GuagDiggly]

I do love that after everyone got mad about the better help sponsor he just throws 2 episodes in a row for patreon. Hope the community shows up for that.

[@remedyhawke]

No.

[@sigmundfroig]

Was NOT expecting a The Prisoner reference, but I’m here for it!

[@Scepnex9000]

Drinks To Help You Escape The Village

[@feoragdubh]

I wonder if Greg would make a drink called the No. 6! 🙏

[@BeatlesUS99]

Drinks inspired by “The prisoner” is a HTD episode I’d watch in a heartbeat

[@caesarsalad77]

"I'm a free man!" he says, but then the Algorithm bubble rises out of the ocean and drags him back.

[@stuartbaxter-potter8363]

"Who are you?" "The new Number Two." "Who is Number One?" "You are Number Six." "I am not a number, I am a free man!"

[@bambam2x905]

Angels Envy has sustainable initiatives with plantings trees due to the environmental costs of oak barrels. I’d love an episode on environmental costs of cocktails/distilling!

[@kfisher723]

I'm really enjoying the "lean in asides", keeping the camera framing moving and works great with your delivery

[@TheSleepingonit]

Lime juice is an amazing tenderizer for pork, it will actually dissolve it, a couple bottles of it in an aluminum pan with a rack of ribs, they are done in a hour or so on a charcoal grill .

[@Tridust98]

I'm sure you know your stuff. But don't put sour/acid stuff in aluminum. The aluminum dissolves and you might get aluminum poisoning.

[@Sangreezy]

​@@Tridust98 the same with cast iron, although iron is less of a concern because we can utilize it

[@Tridust98]

@@Sangreezy Yes, while there no amount of aluminum that is good for you 😅. There should be a tag in every aluminum kitchenware that says not to have prolonged contact with acid food. That goes for foil, Tupperware, knives etc.

[@danielrittscher456]

Also, pineapple juice works very well if you want a little sweeter taste

[@magicianstuff]

Loving this deconstructive Greg that'll tell you the traditional of way of doing a drink, but also the dispelling misconceptions/rumours surrounding it

[@danimitetwitch]

Literally just quit my job and clicked out for the last time so this was an appropriate first thumbnail to see when I opened youtube.

[@heartwoodmtg9246]

I like that you spent a little time to talk in detail about the G&T. It was helpful!

[@guillaumelessard4047]

I got to say, im loving the vibes. Makes me reminisce on old H2D when i started watching. I had kind of slowed my viewings, but im back now. Hahahaha

[@seneschal4617]

I don't drink much at all these days but I still love your videos. I think watching cocktails and drinks be made still tickles the same part of the brain cooking videos do. Thanks to your last video though, I am having a ginger beer tasting festival for myself this weekend

[@deneric928]

This feels like classic HTD in the best way

[@JebTanRIP]

Greg getting in shape!!! Noticably leaner, keep up the good work

[@1Jetsurf]

I love the old school throw back style of this video. Greg, jokes, drinks and closeups! All you need.

[@philobrain]

not a spirit, but one of the only carbon neutral wines is Lubanzi. They have two reds, two whites, an orange wine, a pet nat, and a sparkling rose, so lots of variety. They're also a b-corp and social enterprise (50% of profits go to healthcare and early childhood education for migrant vineyard workers and their families). Really cool product and company!

[@UbernostrumPrime]

Diageo's new Bulleit distillery is carbon neutral. They use an electric steam boiler to provide all necessary heat inputs (most others use gas/diesel-fired boilers) and partnered with the local utility to have all the required sources to support that increased grid load be wind or solar.

[@piperwalton]

On the topic of adding something to a gin and tonic, I've had great results just making a "martini" and serving it on the rocks with tonic water! Using blanc vermouth instead of dry works really well for this. Really nice and refreshing, and lets you sip and enjoy a little more slowly than a martini without worrying about it getting warm.

[@seantodd8875]

Can't agree more. Of all the widely-available ginger beers, I find Fever Tree to be the best.

[@Kumquat_Lord]

11:24 the primary flavor component in both cherries and almonds is Benzeldahyde, so that makes perfect sense

[@howtodrink]

Yup!

[@jimriceva]

Hemingway was a diabetic. According to some accounts, the original Hemingway Daiquiri contained rum, grapefruit, lime, and 6 drops of maraschino. That was damn near unpalatable for modern tastes, so the modern one includes more maraschino and simple syrup.

[@AaronMichaelLong]

I recommend "For Whom the Bell Tolls", which is about the Spanish Civil War. I think you'll appreciate it more than some of his older, more contemplative stuff.

[@cneubert28]

If you want a non-Hemingway, Hemingway book, then I suggest A Movable Feast. It’s more of him documenting his time around 1920’s Paris

[@nevadanate4957]

And it's full of biting critiques of his peers from his point of view. It felt like reading his diary, in a good way

[@cneubert28]

@@nevadanate4957 oh. He made fun of Fitzgerald so damn much

[@mattpearson3036]

I can't thank you enough for starting this video with the dark n stormy. These have been my passion for the last few weeks.

[@mattmason4338]

Strongly recommend watching The Prisoner, worth seeing people's concerns and viewpoints in 1967...and how much is the same today. Also just cool to see Patrick McGoohan handle an increasingly surreal environment.

[@JavaughnHannah]

I love randomly coming across your vibes again, under the influence and seeing you work. Thank you

[@kingwormo8221]

My go-to for "sweeter" G&T's is using frozen berries instead of ice. Adds a bit more depth to the flavour for those who are less inclined to enjoy dry drinks.

[@AgentSparklepeach]

When I first started my "making fun cocktails" kick, I got a mule mug because it was fun, it was the thing you were supposed to do! Turns out I bought one WITHOUT the food-safe insert and was giving myself heavy metal poisoning for a weekend or two!

[@vitriolicAmaranth]

It takes a lot of copper to poison yourself. We're talking, like, ten mules a day for two entire weeks, each of which sits in the mug for half an hour before the first sip, assuming you have a preexisting condition that prevents your kidneys from flushing excess copper from your body. It's a bit like the paranoia about mercury from fish, but even sillier. The alcohol will kill you first.

[@meowmeowkittensupreme4864]

I'm not big on merch stuff but I was instantly intrigued by a "I'M NOT A SHIRT I'M A FREE MAN" tshirt

[@jamesterwilliger3176]

Flor de Caña is both outstanding rum and an excellent company. Kudos to them and anyone else out there trying to do good.

[@Vlad-pz1oh]

So, when you hear "You can be whatever you want".. I usually don't believe stuff like that. Feels like a shallow throwaway comfort line, from any mouth, feels "pre-made" right? But when Greg said that, it sounded so confident and simple. Just.. honest. No fluff, from the heart. I paused the video and cried. Thank you Greg.

[@ALUMOX]

exploring variations on the G&T would be pretty cool actually :]

[@user-ji2rt8jr4n]

Thank you Greg. I need freedom in my summer and just your jovial nature to make 104 tolerable.

[@samuelcorbett8167]

Energy on this episode is downright haywire and I am digging it. I AM A FREE MAN!

[@Adwnpinoy310]

Please do an episode about carbonated cocktails!!! Even if not accessible for most, it could certainly be aspirational

[@SirStrombom]

The new angle is great! I love that you keep evolving your channel!

[@ElizaGlide]

I am glad to know people can be as fun while stone-cold sober as Greg is. Gives me faith in humanity

[@WhitzEnd00]

Maine Root Ginger Beer has got to be my favorite for any cocktail that calls for ginger beer.

[@spencerbookman2523]

A Farewell to Arms has deceptively simple prose - because, even so, it broke my heart.

[@qazaqwert]

One drink I've really been enjoying recent is a Salzburg 75, riff on the French 75 but with Grapefruit Radler instead of Champagne. 1.5 oz gin 0.25 oz simple syrup 0.5 oz lemon juice Shake over ice, strain into a coupe, top with ~3oz of the Grapefruit Radler. Very refreshing and summery.

[@desk4563]

Gregs moving up in the world, show keeps getting better greg. new camera angle is amazing. that whiskey smash looking mighty fine, keen to try it.

[@mackrodgers2281]

Hey Greg, the frame rate is a bit choppy on the main camera. The slow motion camera is normal, but shots from the main camera are showing a really low frame rate Edit: the main camera frame rate normalizes around 3 minutes in

[@GaviLazan]

I thought it was my phone glitching! (it's an issue I've had in the past)

[@willj24]

I’ve found that throwing a splash of maraschino into my G&T gives the sweetness you’re looking for and a little extra. Quite lovely!

[@Classyvegan]

My favorite version of a Gin and Tonic for spring and summer is with Hendrick's Flora Adora gin, Q Mixers Elderflower Tonic water, and a dash of lavender bitters, lemon wedge as a garnish. I find it beautifully balanced and not too, too dry.

[@Odin_All-Father]

That Evan Williams Bottled in Bond is one of my favorite bottles to reach for for anything mixed in a cocktail or drink. It is an awesome whiskey for the price and for how easy it is to come by.

[@ScoutingForZen]

I *JUST* made a Dark n Stormy with Havana Club rum and FeverTree ginger beer last night--did you retroactively read my mind? And can confirm, it's very refreshing on a hot summer evening

[@Daealis]

Dark and Stormy, I've noticed that I really enjoy strong vanilla notes in mine, which is very fortunate, because one of the bottom shelf spiced rum here is Bacardi spiced, and that makes an excellent Dark and Stormy!

[@solokalnesaltam3015]

Would love a *"Pantry Raid"* episode (or multiple). Like when all you have is half a vodka bottle, cheap flavored rum/whiskey etc., your daily utility beer and the normal kitchen provisions/spices etc.

[@niRtywa_starcvnt]

The new camera angle makes it so we're the goblin sorcerer and just asked the bard if he knew how to make a few drinks.

[@metalbloodnoisefire]

the "free man" bit kills me XD

[@carissabooyse8908]

I had a Dark and Stormy in Thailand that had Angostora bitters in it. Actually ordered it specifically because of this show. Was absolutely amazing.

[@ch1k3nz1]

A form of mule I’ve been enjoying recently is a sort of sake-mule I found in a cookbook a while ago. Put some sake, cilantro, sliced cucumber and ginger in a sealed container, let it sit for a couple hours, strain into a glass and build like a mule/stormy. Really nice

[@brandongreene3213]

You had me at sake mule... Lost me at soap, er, cilantro

[@johnmcpudding857]

@@brandongreene3213 Hey but think about it, maybe this time the soap tastes good with all of the other stuff with it.

[@ebony1442]

Opening with a riff on "The Prisoner." Strong opener.

[@psyotic007]

I did a lazy, Dark & Muley, because I only had a few ingrediants. Sweet lemon (my lemon tree is cross polinated by the orange tree next to it and the lemons are oddly sweet) , Kraken Rum, ginger beer, in a Copper (stainless steel) Mug. Had the desired tastbud tickling effect.

[@brewdaly1873]

My favorite way to make a gin and tonic is using Fever Tree Elderflower tonic and Greenhouse Gin. Combined you get a really floral, but almost berry like sweetness. I like to add orange bitters to it too.

[@senthemink]

As someone whose go-to drink is a gin and tonic, here are some of my favorite twists on the classic. I Wouldn't reccommend doing all of these at the same time, just go with one or two that sound good to you. -Sweeten it with elderflower liqueur -Garnish it with a sprig of rosemary -Add a splash of Ouzo -Use fever-tree elderflower tonic -Use multiple gins in the same drink -A dash or two of Angostura orange bitters

[@salemfae]

Elderflower is so goood

[@bvd8861]

Was gonna say, my go-to is a 1/4 oz of St Germain.

[@senthemink]

@@bvd8861 It's such a fantastic addition

[@themather1]

For sweetening and spicing up a gin & tonic, you can add just about any liqueur. One of my favorites is a splash of sloe gin.

[@MrJakeWW]

Might've been too obvious since it's really popular, but imo a good lemon drop that's more tart than sweet is the PERFECT drink for a hot summer day. Most refreshing drink I've ever had, and they're SO cheap to make. You can get all of the ingredients to make them for like $30, and it's still perfect.

[@davin-ebanks-glass]

I make my Daiquiris with homemade semi-rich Orgeat instead of Simple. It brings some of that nutty almond creaminess you're describing. So far, it's my favorite version. Also, I feel you on the cherry-to-almond connection: there's a kind of cherry juiciness to almond essence. You might notice it in Christmas cookies, for example. It's basically magic. Finally, did you just dump all that masticated mint into that glass w/o fine straining? Ok, *now* finally, the G&T story: Priceless! Love that. I've always made mine at a 1:1 ratio and love that it's "historical".

[@DarkSky513]

Yesss Greg, the Rum Gang welcomes you with open arms.

[@aenamabag]

21:03 A Gin and Tonic is a Gin and Tonic, but there's infinite room for variation there. That could be a whole series of episodes on its own. Different tonics, adding your own fruits and botanicals (like the Mexican gin and tonic with orange and cinnamon, or adding rosemary, some pink peppercorns, some cucumber, etc), and then little modifiers like adding some suze, a bit of lilet, some marascino, some aperol, etc. Some bars elevate the G&T to a fine art.

[@hobbs678]

So part of the reason the Elemakule bitters worked, is that they are allspice and clove foreword. And those are flavors commonly used in southern Mexican and Yucatecan cuisines: savory and salty with cinnamon/clove/nutmeg and citrus.

[@nolatamblyn1593]

I like the format/camera angle of the asides!

[@ecto1a2003]

Having just watched the latest midnight local, im so happy for you greg.

[@FALL-LAFF-7477]

And with the context of recent podcast before, I really getting excited with today's episode! Make it up, Greg!

[@mikeheimlich1303]

I love the idea of an environmentally friendly episode.

[@rhoadsy]

I, too, love rum, but my favorite summer drink the past couple years has been the whiskey smash. I usually use Scotch because that's what I often have on hand.

[@Jmr2urbo]

Was not expecting a Prisoner reference to start us off. I cant wait for Prisoner themed drinks.

[@aidanyelsma7762]

My mom and my stepdad both love Moscow mules. A few years ago I made ginger syrup recipe from Cocktail Chemistry. You shake an ounce of that syrup with an ounce of lime juice and two ounces of vodka. Then you strain them into your mug and top with club soda. It's delicious.