I invented new holiday classics | How to Drink

[@howtodrink]

Let's get ho-ho-hammered! Join my Patreon, get the HTD app! www.htdapp.com Get a Drinkmate here! bit.ly/drinkmateusa and use code howtodrink at checkout. Patreon: bit.ly/H2DPatreon Drinkmate: bit.ly/drinkmateusa Curiada: bit.ly/howtodrinkbottles Twitch: bit.ly/2VsOi3d H2D2: bit.ly/YTH2D2 twitter: bit.ly/H2DTwit instagram: bit.ly/H2dIG Blog: bit.ly/H2DBlog Gear: amzn.to/2LeQCbW Charles Dickens Christmas Punch: kzbin.info/www/bejne/p3utp3yYgNRkeqssi=OVkhxnyW6P-HXih- Poinsettia: kzbin.info/www/bejne/jHWcpmdqdrCFndUsi=tvZsT30PwUa3DW6o It turns out I've been making Eggnog wrong: kzbin.info/www/bejne/jIbPamyJis10Z8Usi=kMV2P9se-fAOIkOm

[@KageNoTora74]

How about adding peppermint schnaps to Irish coffee?

[@TheMinecraftACMan]

Greg, did you use dried or fresh rosemary in the syrup, and how much of it? I tried making it, but the sugar is completely overpowering the rosemary.

[@KungShu69]

I was literally about to walk into total wine for Christmas cocktails. Guess I'm watching this in the parking lot first

[@battiekoda]

😂😂😂 Good call! 👍

[@BlackJackRaiden]

FINALLY A REAL COCKTAIL EPISODE. Gosh i know that the "i taste disgusting stuff" clicks waaay better, but i missed these videos so much!

[@jackofalltrades1594]

I agree so much! I've missed these sorts of episodes

[@AcornFox]

saaaaame. this is why i subbed years ago

[@johnheintz3206]

Agreed! Makes me hope for another National Parks episode of original drinks

[@jacobfleming6616]

Agreed, but based on the abysmal 75k views I don’t think we’ll be getting another one for a while.

[@ryanbraund1293]

GREG! We need a Glogg video! The history of mulled wine is super interesting and a video on the Swedish Glogg (and maybe others like German Gluhwein) would be awesome

[@lw3764]

I wish he would do a collab with Max Miller of Tasting History.

[@SnorkelBro]

Glögg is one of the most truly iconic, basically obligatory tastes of swedish Christmas 😋

[@bsteven885]

YESSS!! 😃 A Glogg video would be IDEAL, and a collab with Max Miller for "Drinking History" would be even better!

[@andruloni]

I thought Glogg was Greg's blog

[@KageNoTora74]

Never make glögg in a saucepan that's been used to cook anything savory. Due to the acidity and tannins of the wine flavor transfer will come through. You can clean the saucepan immaculately and latent flavors will leach out of the pan and ruin the glögg.

[@payko5262]

Perfect time to give my annual shoutout to your old Appletini episode; the apple liquer and apple brandy work really well together this time of year. I'm currently using it with the 10th Generation Laird's, which is iirc made with grannysmith apples. It turned out like a warm apple cider with spices and heat that comes up around the sides of your tongue, then really smoothly brings in this straight sour apple note that rides out the rest of the drink. Highly recommend to anyone looking for an approachable whiskey-adjacent cocktail this winter.

[@happycapy4]

You are the best inspiration I've ever gotten into expermentation in al variety of fermentables and mixed drinks. Greg I cant thank you enough, please never stop.

[@jpakaferrari]

I'm glad that Greg knows that his viewers will yell at him for using expensive "sipping" bourbons to make cocktails. But I believe that as he said you can use your bourbon however you want and also that many great bourbons should also elevate your cocktail (unless you fully cover it with other trash ingredients).

[@Pyraxxis]

Indeed, the best bourbon is the one you like to drink the way you like to drink it…even in cocktails!

[@Geno2021]

I mean, he used Pappy Van Winkle in the most recent eggnog episode so sometimes he's a bit of a mad man. Sure, expensive bourbon is generally served neat or on the rocks, but if any time is a good time to pull out the good stuff and have fun in a cocktail, it's Christmas!

[@reuz5462]

The chocolate graham cracker rim could work real good for a s'more cocktail too. *plots and ponders.*

[@kobitz9001]

I have a calamansi tree in my yard. It's apparently a cross between mandarin and cumquat. Amazing citrus for cocktails.

[@Edrogrimshell]

Or make a cheong. Cranberries in equal amounts, by weight, sugar in a clean and sanitized jar, slice the cranberries in half and mix them, then leave it at room temperature. The sugar will draw out the moisture from the cranberries and turn into a syrup. Mix regularly until all the sugar is dissolved. Strain afterwards and the cheong is done. Perfect cranberry syrup. The cranberries can then be put into a dehydrator and turned into candied cranberries that can be used as a garnish or snack all their own.

[@TheRealWilliamWhite]

I made a honey version of this with a couple chili's for my Cranberry syrup needs.

[@blazernitrox6329]

1:30 This. Part of the reason I use cranberry _wine_ for my wassail (rather than cranberry juice) is because I just can't find pure cranberry juice anywhere. The wine, between not having much added sugar and having any sugar that _was_ there fermented into alcohol, adds a really nice tart kick at the end of the flavor profile.

[@northstarjakobs]

I'm pretty sure that the cranberry juice I buy from Trader Joe's is unsweetened cranberry juice. I use it in cocktails all the time and it is very tart.

[@scottbuck1572]

I just made a margarita with Chambord instead of triple sec and OH BOY its good

[@raideurng2508]

The holy handgrenade makes some good drinks.

[@sunnyd1722]

Not to shill for you haha, but have you already done a Drinkmate full episode of carbonated drinks? Perhaps even using the syrups?

[@MrPatrickm1986]

Whoa, on a lark I happened to make the exact same syrup last night (trying to clear space in the fridge). If you’re looking for another use of it. I made a riff on a Cosmo using lime, the syrup, Cointreau, pisco and a bar spoon of plantation three star. Highly recommend.

[@branchDerridian]

Love these Christmas episodes. They feel so cozy lol

[@bodacious1uk]

Thanks! Love the channel

[@GregHingsbergen]

Subbed a blend of Averna, Allspice Dram and Ango bitters instead of the Ango liquor. LOVE LOVE LOVE this drink!!!

[@Matatabi6]

Just a tip when picking out limes, in general the smoother they are the juicier they are. You want shallow pitting and not too much of it.

[@rayr86]

Hey Greg, I’m going to try these as soon as possible, but my go to holiday drink is one I had at the California Grill at Disney’s Contemporary Resort. It’s called a Holiday Ginger Chata and It’s 2oz of RumChata, 1oz of Domaine De Canton and 1oz of Butterscotch schnapps, shaken and garnished with cinnamon. I had to work out the ratios on my own as all I had was the ingredients lost from the menu. So good!

[@happycapy4]

I've been using HTD as my go to cocktail guide for more than 6 years. You truly are a legend.

[@pjmcquillan3424]

I cannot wait to make some cocktails for my family. They love it every year and I always go above and beyond, getting drunk with family and getting a little crazy with your Xmas cocktails is so much fun

[@mikeoates2126]

I also made cranberry syrup the dumb way. Didn't much syrup, but the sweetened cranberry mulch left behind was delicious. So is the syrup. I've been using it a lot

[@NeverEmptyBottle]

The Kringle Collins is going to be under my tree this year

[@guyfursdon]

Here I am late to the party... One suggestion is a spiced pear old fashioned. I had it Friday evening at a local restaurant, it is made up of rye whiskey, pear liquor, cherry bitters, a maraschino cherry and orange wedge on the rocks. very good for the holidays or winter season.

[@robrr2000]

I think I would have rimmed the grandma martini in ginger snap cookies

[@ewanchristie2197]

Please don’t use rimmed and Grandma in the same sentence ever again…

[@ManateeOnRye]

Mocha-quito. A brown butter Coquito with a shot of warm espresso on top. Served in a coupe glass. As you tip to sip the temperatures and flavors mix wonderfully. Alternatively stir in to taste. I got it on the secret menu at a local place

[@bryanquick3349]

hey man, I just wanted to chime in and thank you for inspiring me to go to bartending school and start making drinks for other folks! appreciate the years of entertainment and education (sometimes in the 'yeah don't ever drink this or make this' sort haha)

[@lwilso9152]

The bright pink of the first cranberry drink is soo pretty, I love it

[@TimFromWinfield]

I've been on meds for other things that also make me a darn cheap date. Which means I've switched over from quantity of drinks, to quality. These days a classic Old Fashioned is my go to, but that Collins riff seems right down my alley.

[@philip5513]

So glad to see a holiday special like this! Some of your videos from years ago at this point have become comfort watches this time of year. I actually used your Wasshail recipe a few times.

[@TheMinecraftACMan]

Greg, Your Kringle Collins is officially the first cocktail I've ever made, and also the first drink I've ever had. I was worried I wouldn't like it because I didn't know what to expect, but it came out pretty good. I used the version from the description with 1.5oz of syrup, and I'm happy to report that it's as accessible as you said it would be. I'm excited to try more recipes, and the Bee's Knees is next on my list since I already have everything I need. The only downside is I've made oodles more syrup than I needed. I made ~52oz of it, oops. Thanks!

[@TheNerdySimulation]

The cranberry syrup made me wonder if there were any plans for or already being implemented in to the HTD app for inclusion of syrup recipes as well! It seems like something you'd get to but figured it couldn't hurt to mention (and as a non-drinker appreciator of mixology it certainly adds appeal).

[@howtodrink]

Yes- actually the recipes are mostly in there, but as cocktails. I built tools in the database to convert those into special “syrup” recipes. The front end handles those differently, they’re linked to ingredients, so if a drink calls for a given ingredient that should be homemade, like a syrup, the front end will include that recipe when it displays the drink. Look at anything that includes orgeat in the app to see examples. Implementation across the whole data set is happening as quickly as Meredith and I can refine the dataset, which is stuff we pluck away at

[@TheNerdySimulation]

@@howtodrink Hell yeah! That's genuinely even better than I imagined but not at all surprising given your and Meredith's care for what you folks create. I think this has huge potential to help ease the entry point for mixology and adjacent crafts on top of what the channel has already provided. Thank you so much for the detailed response and happily patient to watch it develop.

[@lwhite513]

Not sure if I'm just noticing it or not, but I enjoyed the editorial choice to add an extra snippet for the shaking. Reminds me to shake drinks the proper length of time 😅

[@alexweech451]

I just made myself a Christmasy cocktail and opened up KZbin, and then I see this waiting for me! That cranberry Collins sounds very good. My cocktail tonight was just throwing together the most Christmasy things in my limited bar, an ounce of cognac, an ounce of triple sec, a half ounce of a raspberry liqueur, and like 5 dashes of angostura bitters. I should pick up some amaro de angostura this weekend.

[@RS-fs7uc]

Happy to see a cocktail episode again 😊

[@Just_Some_Person]

Happy Holidays, Greg!

[@Iceman-kr6df]

Hey, same on the epilepsy meds! Went from a heavy weight drinker to very much a mid weight

[@nicholasneyhart396]

I wouldn't know, I was only on them as a kid, but I would have thought they would do the opposite for one reason. Those damn things gave me the appetite of a trash compactor.

[@bender7167]

@@nicholasneyhart396 Right? I used to eat 3 sandwiches for breakfast.

[@tarawalker7193]

Happy Holidays, Greg and team and family!

[@MurphysLawGaming-yg6bk]

Please do a video on holiday cider! My personal Favorite is Stormalong's Holiday batch. Tastes like drinking an apple pie!

[@stefcairns2278]

My cardamom bitters only just arrived so I finally got to make the Santa Sour. Wow, that's a great drink! 🎅

[@Johnny_A]

Perfect timing!!! About to go shopping!

[@randallroberson5419]

I made the Santa Sour for friends xmas eve instead of drinking beer. They loved it. Had to sub in Amaro Istria for the Amaro Di'Angostura.

[@happycapy4]

Greg teaches better than anyone on this app.

[@robywar]

Merry Christmas Greg!

[@ghijkmnop]

I love it when you break out into your Pat Buttram/Mr. Haney impression. 😄

[@garrett8819]

Hey Greg, if you are ever into the idea of a coffee beer cocktail, try this out; 3/4 oz Mr. Black, 3/4oz John Barr scotch, 2 Oz cold brew concentrate, 12 oz Hamms beer. Tastes like a scotch porter with coffee.

[@robertousch6129]

Haven't watched in a bit and man I missed that voice! As always a great episode. Happy Holidays from Germany :)

[@larryvollor8981]

Love these new cocktail episodes

[@nukiuchi-thatsjustme]

There's this commonly available canned drink Karpalo Lonkero in Finland (Cranberry long drink), which is a twist on the Original Lonkero, which is Grapefruit Long Drink. Both are based on gin but I don't think they include lemon/lime in them. It's probably very close to what you made, drunk all year round here. Another common holiday cocktail here is Glogg Sour (Glögi sour, glühvein sour), which is excellent. It can be made multiple ways, either with vodka and redwine-based glühvein, vodka and glogg syrup, or a twist I tried, with bourbon and glogg. It's excellent, refreshing, tart and sweet like sour is, but still very christmasy. Could even work with Angostura bitters to make even more holidaylike.

[@jmag196]

If you get the chance, whether off or on camera, you should try a JT. It’s a 7&7 with a splash of orange juice, a maraschino cherry, and some of the syrup to give it a nice gradient.

[@charlesm1538]

Hey Greg, I had a twist on a painkiller once that made it a very wintery/holiday season drink. I don't know exactly what the bartender added but it included allspice dram, a baked pineapple liqueur, and Angostura. Might be worth trying to do a riff on, it was one of the best combinations of ingredients I've ever had.

[@FrostyFrostySnow]

Granny and Greg delivering us the good stuff

[@Rupert3434]

Cranberry Sour? Feels like an idea with some legs.

[@thrinetu45]

Happy holidays every one 😊, thank you Greg for the wonderful entertainment 👍

[@captainmonkey23]

Hey Greg just to let you know i picked up a drinkmate on your recommendation and its awesome! i did have to go one further and get some industrial beer gas to make the refills worthwhile, but yeah, beats out the soda steam by sister has without a doubt! love the vids!

[@JohnnyDoom]

Yep. Use what you own any way you like. Well said, Greg.

[@dedrxbbit7549]

Idk why but with a Kringle Collins, I feel like an orange would have been a better choice than a lime. Maybe split it half and half orange and lemon? Like i understand that cranberry Sprite was a thing and oranges are way less acidic than lemons and limes, but oranges seem way more festive than limes do for some reason in my brain.

[@Cre8sumthing]

Greg, my man. Take a vacation. You've earned it. Get some good rest. No judgement. Take care of yourself.

[@KLGChaos]

I was thinking of doing Brandy Alexanders, some with Grand Marnier for Chocolate Orange instead of just Creme de Cacao.

[@naturalist10000]

Yay! Early Christmas Gift

[@jdunster5436]

Greg, there was a comment on a video from about a year ago where someone asked if you could go through some old tasting notes and try to recreate the drinks they were describing. I think its an excellent idea for a video!

[@deadmousejsm]

Never seen a tanqueray with a handle on it!! Best gin mixer though 👍

[@hidesitemg]

This came at a perfect time. I was putting together a list of

[@richardjones5699]

Well, now I need to hit the store one the way home. Great ideas.

[@BenignIndividual]

Excellent ideas.

[@Mind_Idiot]

drinkmate are confirmed good

[@trentzimmermann2660]

Still not too late for a Soiled Kimono from a Very Murray Christmas

[@danielquigley4503]

This is really helpful! Thank you!

[@James_Stan808]

Can you try something I saw someone suggest on KZbin? Eggnog Blue curaçao Crème de Cacao

[@itsjackbandit]

Rosemary and evergreen needles both contain the terpene pinene!

[@1andonlyMiro]

Those cardamom bitters have to go great with some blueberries and gin.

[@pwojo9776]

I feel like the gingerbread-tini would be better with caramel sauce instead of chocolate syrup. Or even like some cookie butter and crushed biscoff instead of graham crackers; or just gingerbread cookies.

[@jacobwieking9919]

banger alert 🚨

[@RoadWulf]

Next time you make that Santa Sour, maybe grating Nutmeg on top would be better than the cinnamon.

[@rondabaldbastid3045]

PLEASE do a video of New Years drinks!!!!!

[@krahnjp]

Two cocktails for Santa might be a bit irresponsible. He has a team of reindeer to manage. If another grandma gets runover near the Greg house, we'll know who to blame.

[@bizeldo]

Can you make simple syrup out of mung fruit sugar or a no carb sugar substitute?

[@2nd_ntr]

- Soco-Hoco -2oz Hot chocolate -2oz soco -.5 Bailey's -Dash of white choc - Hibis Navidad - cran hibiscus tea - 1.5 oz Gin - .25 agave - .5 lemon Caribbean Coffee - Americano - 1.5 Mount Gay - .25 Bumbu - .25 mint SS - 1 dash orange bitters

[@2nd_ntr]

Served warm

[@Fabio-Jose-DragonKing]

Love your content ❤❤❤❤

[@antonaspegren7593]

Love your content! ❤

[@petersmith6678]

Merry Gregmass

[@benpebbles4111]

Greg in a christmas hat. 😍❤😍

[@spectilia]

I just got the official D&D cocktail book, Puncheons and Flagons, for Christmas and I was wondering if Greg had any plans to go through it? I know he is a fan of DnD/fantasy stuff, as well as wild cocktails and OH BOY there are some goofy ones in here (Mother pg.60 and Eldritch Storm pg. 80 come to mind), but also a lot of tasty looking ones too! Idk, just thought it would be a cool idea and I don't have access to the discord to inquire there.

[@hobbitguy1420]

As a pro Santa, I would *absolutely* enjoy that Santa Sour if I weren't driving the sleigh after.

[@brennanb280]

Gregnogs all around!

[@mangowett9967]

Nice!!!

[@sethchapman1425]

I don't know, i usually can tel when you're buzzing. I accept that you are a klutz.

[@rusnikfromtranscarpathia]

How about a Wintermintz Sour? Lemon, simple, ango, peppermint schnapps, white cremecacao......mini candy cane garnish

[@clomiancalcifer]

I wonder what effect using a satsuma/tangerine as your citrus...I only ask because it feels more thematic to Christmas....

[@juneguts]

good times

[@lasersexpanther6631]

If you haven't already you should make a Drink for Becca from Edgerunners

[@MrCunningham4]

A lot of cranberry juice is cut with apple and grape juice.

[@blankadams3120]

So, are you thinking of using the foamed egg white tactic from the nog episode more often? In drinks that use an egg white?

[@jk5067]

Have you heard of the new bartending anime that came out, The Bartenders Glass of God. I realize that anime might not be your thing but my favorite cooking channel covered Food Wars so I thought you might give it a try.

[@tonyphan3703]

Any substitute for the kingle Collins if I don’t have a carbonator?

[@dmac4278]

I wonder if adding countraiu to the cringle collins would make it better also

[@autumnlance643]

17:43 I learned that I am a lightweight today (at least compared to my brother) (I'm recently 21 and can experiment [safely at home]). 2 drinks is plenty.

[@derekstein6193]

To be fair "2 drinks" can vary widely. The difference between two 5% abv beers and two glasses containing two-fingers worth of 100 proof bourbon is wide.

[@HealthyDisrespectforAuthority]

I'm just going to assume that that gingerbread*tini was plenty tasty with vermouth just being in the room.

[@mikececconi2677]

A book of Guns and Roses themed fancy cocktails called USE YOUR DILUTION.

[@lukecarr3530]

Help, trying to build a cocktail. I want to call it the apple jackelope (finally have a bottle of applejack) So far I’ve got 2 oz applejack 1-2 oz cider (hard) .5 - 1 oz lime I’ve also added an oz or 2 of ginger beer I don’t actually know how to build drinks. I keep losing the taste of apple. Either the lime takes over or the ginger beer takes over. I don’t know if I need a different bitter than ginger beer. Should the lime be sweet and sour? I’m going for a whiskey sour mixed with a daquiri flavor with an apple background if that makes any sense.