This is considered one of the most amazing and delicious drinks ever known

[@DD-yc5dl]

I make this at home, but instead of grating cinnamon I use orange zest and it helps cut through the dairy substantially.

[@jirikurto3859]

If you have cream cheese you can cut through the dairy with a knife.

[@randyschwaggins]

I only came to see someone milk a tiger

[@makeanddrink]

Odd thing to admit

[@randyschwaggins]

@@makeanddrink everyone has their turn ons

[@BritInvLvr]

😂😂😂

[@therarestphoenix5254]

😖🤭🥴😆😂🤣😅

[@iVenge]

dtaaga miik

[@relaxivegotthis]

I love how old books always describe drinks as “picker-uppers” when they consist basically of sugar and a depressant. Like I feel great and it tastes great but I am not more awake after a cocktail 😂

[@SáreOfAlaska]

It's meant in the sense of elevating the mood, not the energy level.

[@erzsebetkovacs2527]

Perhaps it's meant as a hangover cure, with some more alcohol giving a buzz, plus milk and sugar (and sometimes eggs) providing nutrition.

[@lisathaviu1154]

If you’re diabetic like me, the sugar alone will raise your blood sugar so much that you would be sleepy even if they added coffee instead of alcohol!

[@patavinity1262]

'Tiramisu' means 'pick-me-up' in Italian.

[@kazparzyxzpenualt8111]

I never knew that. Never thought to ask. And it is one of my favorites. Thanks!​@@patavinity1262

[@ivanfairweather6049]

Jamaican overproofed rum would cut through the milk. As a kid my grandmother would whip this up with an egg or two sometimes with stout for us as a tonic. We summarized as adults that it was a way to keep us quiet.😂

[@sonniepronounceds-au-ni9287]

That sounds an awful lot like eggnog.

[@jaredfritsch6833]

Similar to dipping your finger into a shot of whiskey, and rubbing it on a teething babies gums. Numbs the pain, calms the munchkin down and probably puts em to sleep for a bit. Don't worry about the kiddo, that'd be an insignificant amount of alcohol for their system

[@ivanfairweather6049]

@sonniepronounceds-au-ni9287 She called it "egg flip." None of us developed a drink issue because the mystery of alcohol was erased early on. Wanted a sip of dad's beer or whiskey. Sure, help yourself, kid. It was gross . Therefore, we stuck to our kid drinks.

[@LookingForAName...]

​@@jaredfritsch6833 please don't listen to this guy, and do in fact worry for the kiddo

[@randybarker2140]

As a father of 13 children I wish I had this recipe when they were young. Lol

[@philip5513]

Damn the cinematography is great I loved getting the view of all three versions at once.

[@WallebyDamned]

Brandy and cognac are also great liquors for rich holiday desserts, be it in sauces or soaking cakes. It's worth getting a bottle for fall/winter baking even if one isn't sure they'll use it for more than a couple cocktails.

[@gaypreator8547]

My go to because I am half cheep - Jack Daniel’s Tennessee Honey Blended Whiskey - heavy Cream splash of cherry bitters. Yum. No added sugar. On crushed ice.

[@keithonplay]

I've been obsessed with the idea of "moloko plus" from A Clockwork Orange ever since seeing it lol

[@fnorgen]

I recommend you check out the book. The milk+ variations are described in much greater detail. For some reason they swapped 2 of the drinks around in the movie, so the names no longer make sense.

[@LapeyLou]

Oooh I would love to see his interpretation of a Moloko Plus cocktail!!

[@TylerHampton-go8ev]

I always assumed Molokai Plus had some type of drug in it.

[@fnorgen]

@@TylerHampton-go8ev Oh yeah, very explicitly. Alex and his droogs are all high on velocet during their nightly rampages. It's described as some potent synthetic upper that gets you absolutely wired, to the point that it's a little painful. I suppose a ground up and dissolved caffeine pill could serve as a sane substitute. Or maybe a colourless energy drink.

[@insanejughead]

For those unaware, 'moloko' translates from Russian to milk.

[@ericepperson8409]

I will have to find a copy of this book. It's always fun to find recipes with commentary, especially by opinionated authors or those willing to offer anecdotes. it's why I love the original James Beard books. Wonderful footage and commentary as always!

[@bruceharlick3322]

It is a great book. I have a reprint of it (that I think I got from Amazon a few years ago.)

[@Gersberms]

Grenadine is underrated. I've only used it a handful of times but every time I have it, I'm amazed by the rich fruity flavors and aromas of it.

[@andreweaston1779]

Do yourself a favor and make your own. POM juice, sugar, and a pot. Look up a simple syrup recipe, double the sugar, replace the water with POM. Cheaper by volume than buying Grenadine. Put it in a sterilized glass bottle (boiled) and the sugar content is high enough it wont go bad.

[@Mithic_sk]

I wouldn't recommend this ​@@andreweaston1779, it will be expensive, I feel like finding a high quality grenadine like monin is the best idea. You get that sweet fruity taste and vanilla at a relatively cheap price and it won't become moldy, since there are still preservatives. A 1 liter bottle comes at 8-10€ (9-12$)

[@hesmycat]

I fell in love with it when I had real sundae cherries for the first time. Then I got really drunk drinking too much of it when I was 14

[@MrStensnask]

@@hesmycatgrenadine doesn't have alcohol in it 😄

[@natesmultishop1814]

My first thought with this is I want to try fat washing the booze and build from there. Maybe do a butter wash with the rum and use a hot honey as the sweetener. Either way, inspired and looks delicious. Thanks for putting this one together! Good video

[@MooseBme]

Yep. Like a lot of "Olde Timey" books that were written like that... A lot of "Olde Timey" drinks had a lot of similar ingredients and steps. Where liqueurs and spirits were mixed, shaken and stirred with "creams," chopped block ice, sugars and later, strips. !(: GREAT VIDEO, THANKS ;)!

[@fxeditor1138]

Cocktails, history, and grammar all in one video. Awesome!

[@ehraya]

thank you, have not heard of this alternative! we make it for christmas, but with rum and sweetened condensed milk, and then just sip through the holidays 😉

[@Teratoma.that.speaks]

I had a buddy in mine used to make this, and he swore you could never do it right with pasteurized milk. It would have to be raw milk from Jersey cows and he used molasses and sugar and booze. And that was genuinely delicious.

[@_allcap]

I made #1 a few months ago and I prefer a spike eggnog to this as well. I ended up subbing in foursquare spiced rum and cutting down the dairy which made it a little better. 1.5oz rum, 1oz h&h, 1oz milk, .5oz cinnamon syrup, nutmeg on top.

[@makeanddrink]

Yeah too much dairy, but hey at that time this could have been considered a meal as well.

[@gerismith1218]

Its 6am where I am and I want all 3. Yummy.

[@sdfhjklhsfdjdsflhkds]

I love reading The Gentlemen's Companion (I have a first edition food and drink set), but some of his recipes definitely are bit out of balance. But the prose and anecdotes are the best. Thanks for reminding me about Tiger's Milk. Gonna add it to the rotation for the holiday season!

[@IronTiger]

Thank you for the promotion. I been trying to tell 'em!

[@Dr.Americo]

New here. I would like to see how you would make it better. Maybe with a peppermint white chocolate liqueur or a coconut rum base?

[@markhatley-k6s]

This was a fun one. I own the book but haven’t spent enough time with it. Thanks for the great dive into a few classics!

[@makeanddrink]

It's fun to skip around through and find some good looking drinks.

[@lisaspikes4291]

I would probably like these, since I’m an eggnog fan! 😋

[@evil_chupacabra6364]

the cocktail looks like Pink Panther's Milk brother. thanks for the recipie, definetly will try it

[@JennySiede]

Reminds me a bit like Brandy Alexander, I can't wait to try the Peking version of Tiger's Milk, very holiday.

[@FalcoStarlight]

Thank you again and again and again for your wonderful and so interesting content...!! ❤️❤️

[@MrDoubleDecker100]

Definitely adding this on the list to try. You should do a video on coquito, if you haven’t already.

[@Jermsy212]

Isn’t this that stuff Charlie sheen was raving about?

[@sergisamongas]

This sounds great. I happened to have some eggnog, I will try one of yours and one with eggnog and cognac.

[@degariuslozak2169]

I used to do something similiar with brandy, I'd add some rasperry syrup, milk and vanilla ice cream

[@lisaspikes4291]

When I was young and out on the town, I liked to get an ice cream based cocktail for dessert. They’re so great! A boozy milkshake! How could it be bad? 😃

[@letsdiy6938]

When I saw you grade nutmeg and cinnamon on top I got Christmas vibes, but to make it more beach style I would have use some Malibu or something with coconut flavor. I dont know why, but thats what I think when seeing a white drink. Its coconut or eggnog. Im a chef, not bartender, but when it comes to flavors I know my stuff. The way I see it there are so many ways to improve that drink or directions you can take it. One is to start with a very fruity liquor, then add some lime and some Malibu and some crushed ice and sirup or sugarcane juice😂. If I wanted to keep it original I would use honney instead of sugar or use brown sugar for more caramel flavor. Its still 50/50 milk and cream so that aspect wouldnt disappear, just refining the tastes that mixed with the dairy.

[@phillbosque2183]

This reminds me of "Leche de Pantera" Panther's Milk, which is the official drink of the Spanish Foreign Legion (also from the 1920s), which is made with Gin and condensed milk.

[@brianherman503]

Hell yes, apostrophe usage instruction for the masses. Preach brother!

[@JDJohnston9906753]

Come for the cocktails . . . stay for the grammar lesson 😉

[@bikr6573]

I can tell you right off the bat that Tiger's Milk #2 should have been made with palm sugar and coconut milk since fresh cow milk would probably have not been readily available in the 1920-30s and Thai cuisine would typically prefer palm/coconut sugar over regular sugar as well as coconut cream/milk over dairy cream/milk. It'd probably taste exponentially better than the provided recipes... Give it a try and let us know. lol 😉

[@makeanddrink]

Yeah I don’t know about that. Show your evidence and we’ll think it over.

[@bikr6573]

Elementary my dear Watson, why would an aristocrat traveled to the exotic far East and identified 3 versions of a drink from 3 very distinguished cultures only to enlist Western's household commodities as their ingredients with insignificant variants that all-in-all attributed to an incomplete eggnog? The recipes were written for a Western audience and modified (probably by the publisher) to only use meeker substitutes to ingredients unobtainable by the Western commoners of the period. Cheers~

[@Khaynizzle7]

@@makeanddrink big oof my guy. Big oof. Not good to be getting ratioed by random commenters on your own video.

[@makeanddrink]

​@@Khaynizzle7 Yeah so I have a real background in historical research and a knowledge of these topics. But history is not static. If someone has some evidence to prove or disprove something I'm all for that. I love that. It's what moves the ball forward. However, I need to see the evidence. I need to see someone showing what ingredients these hotels in these countries were using. Even just a contemporaneous account. Anything really but you need to show your work or I don't care. But the internet brings forward a lot of "I did my own research" people who actually did not do any research. It's the Dunning-Kruger effect and you're most likely a big contributor to that as well.

[@deschain1910]

@@Khaynizzle7 ? Ratioed? I feel like you're reading way too much into this. Just asked for evidence that they weren't serving milk cocktails at that restaurant. They weren't even saying anything... I thought this was just a normal conversation and then your comment made me cringe hard...

[@wolfgangkranek376]

You can still say Peking, just like you still say China. The Chinese also dont say United States, they call it Měiguó.

[@Ohilipp]

I personally like it when people actually try to pronounce places correctly as according to the people who actually live there. Same goes for brand names and so on. No hard feelings when someone can't get it 100% at all. But i have high respect for the attempt. And the "they don't do it as well"-argument...well...how old are we...3? O_o

[@wolfgangkranek376]

@@Ohilipp Old enough to not support foreign nationalist bullshyte that is newly invented. And the names we use for foreign places for the most part also are in use for many centuries. At least here in Europe. In the US with less history it may be different. Especially since most cant even find China on the map.

[@bulldaggerwatkins190]

I say “Gynuhhh”

[@mmcnew1]

Obviously, since Wolfgang knows what the Chinese call the US, he knows what it means. Just thought I’d add to Wolfgang’s post. Not correcting him at all here, he’s 100% correct. My understanding of what Měiguó translates to. But I’m no mandarin scholar. I understood it to mean “beautiful country”, but I could be wrong.

[@dankoohns6582]

​@Ohilipp I agree. I'm from the US and I've noticed my whole life that others from hee respect the culture and try to learn the language when traveling, but when people come here they usually make no attempts to adopt our customs or talk like us. These people are lame and just need to go back to the place that talk and act like they do if they don't even wanna make an attempt.

[@songbird666]

Today I learned "Tiger's Milk" is *very* different from leche de tigre.

[@quinndavis630]

What’s leche de tigre?

[@songbird666]

@quinndavis630 Leche de tigre means the same thing, tiger's milk, but it's what you call the liquid from making ceviche, a citrus-cooked fish or shrimp salad. It's a spicy, tangy, aromatic shot of lime juice. Goes great as a tequila chaser.

[@quinndavis630]

@ awesome, thanks for droppin knowledge. Next time I have some ceviche, gonna chase a shot of tequila with la leche de tigre!

[@eltanquedecasma1184]

@@quinndavis630try a shot of Peruvian pisco 🇵🇪

[@jillplummer1432]

Thank you for the point about adding " s " to make the year plural rather than " 's " That bugs me too!

[@Zwarlos]

Mate....Never thought I'd ever see Falcon from Gameranx whipping up cocktails

[@CheerfulPessimist686]

'Nearly a century ago, a writer called this one of the most amazing and delicious drinks he'd ever had.'

[@makeanddrink]

Nice work

[@numanuma20]

Champagne in Cognac is a subregion within Cognac

[@angelikac6767]

So i didn't think of this myself 😊, never heard of tigers milk but i think it tastes like a maltball if you use dark chocolate instead of nutmeg

[@turingfail4214]

Curious, considering when the book was written, would dairy have been pasteurized and would that have made a difference?

[@chriscurley]

It's interesting how much #2 and #3 are similar to Ted Haigh's Brandy Milk Punch recipe (my favorite). Especially with the nutmeg garnish. Curious to try making these and spot the differences.

[@Lee-yc1if]

Could you use half and half ? Which is equal parts milk and cream.

[@makeanddrink]

You can but it will be different. The fat ratios are not the same.

[@mychaelshakur]

2:03 Yeeeeah baby 😂

[@QuietClean]

I'M LIKE HEY WASSUP HELLO....!

[@destinedtodevinespiritualc119]

Ahhhh.good old breakfast drink

[@cognitivedissonancecamp6326]

Yes, brandy and cognac pair well together - imagine that!!! For the no. 1 recipe, I would take a shot glass of port wine and throw it on top, let that tiger roar!

[@makeanddrink]

Not familiar with recipes that blend a brandy and a cognac but since they’re basically the same thing I guess that would pair well - imagine that!

[@savethebaysteve]

I don't think this seems bad, in fact it seems delicious. (As a lover of the SC Jamaican Milk Punch) But dam thats a lot of dairy. Do you think it would be alright to go 1 oz heavy cream 1 oz milk, keep the alcohol the same and just have a more spirit forward drink? I think that is what I will try tonight. Is the original recipe that you halved for one person?

[@JerzyFeliksKlein]

There is one more factor - the climate. Some flavours could be more pronounced in a hot, moist climate where they were consumed. The same drink will taste different if you drink it on a hot summer day in Miami or an autumn evening in Manhattan.

[@ThomasD66]

Try a rhum agricole. First had the suggested to me in New Orleans as a variation on brandy milk punch.

[@simply_psi]

To bring this for more modern tastes I would just add some vanilla extract or use vanilla sugar, ditchbthe cinnamon but keep a grating of nutmeg on the top, that way it is still an alternative to an egg nog but giving it more flavour

[@durarara911]

I knew that it'd be very simple and could guess your reaction, but it was still fun to watch. And yeah, I'd rather have some eggnog 😅

[@backwoodscountryboy1600]

Interesting drink

[@wackyfiasco]

@TastingHistory anything to add to the historical perspective?

[@apple_barns4719]

Instead of sugar, I would prefer sugar cane syrup in combination with rum.

[@BadJawa]

Here in Texas we call that a milk punch

[@makeanddrink]

Cool!

[@Potacintvervs]

I mean, you're WRONG to call it a milk punch, but that's interesting. A milk punch is a punch cocktail milk washed and filtered through the curds. It's quite delicious.

[@justahologram2230]

This kinda reminds me of the Cowboy; which is 2:1 of half & half and either Rye or Bourbon, mixed with some sugar

[@markcalhoun8219]

I feel like this needs a spiced rich simple syrup and another oz of spirit, maybe an overproof.

[@Trav_Can]

9:59 I had a similar experience. A professor told me quote is a verb and quotation is a noun. But now because of common usage, I believe Webster says quote can be both. It still bothers me. It's not a quote, it's a quotation. You quote a quotation.

[@codename495]

Welcome to the infuriating beauty of our bastard tongue. If you don’t like slang, give it a decade and it will become language.

[@danieltiffany1793]

I wonder if, being from the 1920's, and in tropical or warmer climates, if the milk might be the reason for the lack of pop? I mean, the milk back then would have been closer to from the farm to the fridge, if they even had a fridge in those locations at that time. It might have had higher doses of cream or fat than today. I'm less than an amateur when it comes to drinks, but I know from my cooking that the type of dairy matters a LOT when making old recipes. 😅

[@makeanddrink]

I don’t know. This drink doesn’t lack milkiness or creaminess. And they were pasteurizing milk in the 1920s and 1930s. This tasting more like milk wouldn’t go much to change it.

[@EmoEmu]

I wonder who milks the tigers...

[@Redacted-Information]

ALWAYS go with the BANGKOK Recipe, thats just a crazier place!

[@Old_Wizard_Minis]

Hmm, maybe a dash of bitters or a splash of falernum.

[@thegheymerz6353]

Isnt part of a cocktail how you feel when your done with it? I feel like an essential part of the test is to finish the whole thing.

[@makeanddrink]

That’s absolutely not part of it.

[@pheebsbee1280]

It’s called hooligan juice here 😅

[@almostontimehero5415]

Tiger's Milk - From Bangkok OOOOOFFFFF

[@williamtufts3600]

If you add some crystal meth into it it turns into Tigers Blood. Charlie Sheens favorite.

[@michaelkingsbury4305]

Moloko

[@sallyhalverson852]

Why doesn’t the milk curdle?

[@makeanddrink]

There’s nothing it it to make it curdle. No acidity in any of these drinks.

[@jhcarrothers]

What college? Want to hear more about your journey to this KZbin channel! Patreon?

[@natemcdonald8853]

Do a whitewash cocktail !😊

[@thegreendank1]

That'll keep the heartburn down after throwing up 12 of them.

[@zzzzzz69]

I thought this was Peruvian leche de tigre

[@eltanquedecasma1184]

Same 😭

[@corgeousgeorge]

too sweet.

[@makeanddrink]

Use less sugar

[@nothere_cora]

You should make a feat with max miller!!!!

[@smokeyfantastico]

Recipe websites of the before times

[@beardoodle9835]

I have a first edition of The Gentlemen's Companion, which I found in a thrift store about 30 years ago (!), and it's a hoot! I've made quite a few recipes out of it over the years, both food and cocktails, and it's always been reliable. That said, it is definitely one of the most sexist cookbooks I've ever read in my life 😂😂, truly, he was rather a pig. But, that's the 1920s/30s for you. And, I own a plethora of antique and vintage cookbooks, but Charles Baker was a unique specimen. Edited for typo

[@makeanddrink]

A fascinating look into that specific time period yet not something to build a persona around.

[@xxpatrick204xx]

I don't buy milk. I substitute ice cream for milk in all recipes. Many flavors!

[@makeanddrink]

Cool

[@BritInvLvr]

This is a lactose intolerant nightmare.

[@milewis3343]

I would use Bourbon.

[@2scents434]

So spiked egg nog would be better? well tis the season cheers!

[@bex3425]

Brandy Alexander 😋

[@splashpit]

I like brandy Alexander’s

[@ihann1baL666]

Gives me the animal badger milk vibes

[@deardaughter]

Isn’t 1:1 milk:cream just half and half?

[@makeanddrink]

No. Half/half will have less fat than a mix of half milk and half cream, at least in the US. Also, this is following a historical recipe and I try to follow as closely as possible.

[@-303-]

Half & Half and Brandy-&/or-Rum. With a little spice. I can taste it in my head, and it feels like a let down.

[@Caerigna]

does this vid have trouble loading after a minute in for anyone else?

[@NyxtoX6]

I really thought someone milked a mother tiger from a zoo!

[@LordOyoSriph]

You made eggnog as soon as you put nutmeg & cinnamon on it

[@makeanddrink]

Really? I always thought eggnog used eggs.

[@LordOyoSriph]

@makeanddrink the egg only ads texture and volume similar to whipping the milk and cream together during the shake. The spice is the flavor. By adding it you turned your tiger milk into tiger nog. Looked fun though

[@katrinaevans7872]

Would this be called a bandy Alexander from the 80s

[@makeanddrink]

That would be something else.

[@iindium49]

80s ... not 80's . Got it.

[@GoodwillWright]

Oh... so I don't need this tiger then?

[@kevineldred5725]

I feel that you are trying very hard not to say “well, it isn’t awful…”.

[@makeanddrink]

It's exactly what the ingredients tell you it is. A little booze, cream/milk, and some sugar. Nothing spectacular. Nothing bad.

[@robynmarler1951]

Not a million miles away from Baileys.

[@joewansbrough2291]

Do the falernum compilation! And make recommendations for creating a batched version that could be premade for a dinner party.

[@badaxelbrewski]

Imagine my disappointment when this wasn't about cocktails using "leche de tigre", aka tiger's milk, the juice leftover from making ceviche.

[@makeanddrink]

👍

[@joshjacob1530]

papers please.

[@pdmuhich]

In the past it was correct to use an apostrophe when writing a decade with numerals. (The preferred way was to spell it out with letters.) Now the style has reversed. I suspect this is because writing 1920's, for example, was originally considered to be a contraction or abbreviation of nineteen-twenties, much like roman numerals were originally often written with period after them.

[@laskatz3626]

Damn, I wish I wasn’t an alcoholic!

[@Vahnskeyblade]

So... like a food blog with their stories about the food for ages before you get the recipe? From a hundred years ago, lol

[@makeanddrink]

Welcome to the internet. Seems like you’re new here.

[@Codex7777]

What's the point of trying to replicate an old recipe, to see what it tastes like, if you're just going to add extra ingredients, even knowing that they're not authentic?

[@makeanddrink]

What extra ingredients were added that weren’t authentic?