The McDouble Cocktail is Disgusting | How to Drink

[@howtodrink]

Alright, what should I adapt as a cocktail next? Get a free bag of fresh coffee with any Trade subscription at drinktrade.com/howtodrink Our friends over at Curiada just brought on a ton of new, unique bottles. Something like 50 or more. And they're 10% for the entire month of September. So it might be a good time to go check it out and see what's new - bit.ly/htdnewspirits use code HOWTODRINK15 for 15% OFF on all glasses and bar tools site wide - viski.com/howtodrink 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 4 worst drinks on TikTok: kzbin.info/www/bejne/mZiaZmyPgJaDjMksi=r1fHEbGKNbt4kZ5e Put Alcohol in your cereal: kzbin.info/www/bejne/nGiaq6Slq7yUga8si=_9tOqIb6HJsj8Ta- Can Olive Garden’s Garbage Drinks Be Saved?: kzbin.info/www/bejne/bIC3ZqCqh5agj8Usi=lhcnWx8wL7GzxFIh

[@BloodTemplar]

DO something spooky for the upcoming season, I'd like something I could make for my Halloween get together

[@danielsantiagourtado3430]

Love your work man🎉🎉🎉❤❤❤

[@koelekahuna9370]

Chartreuse alternatives. Liquor Stores in the Midwest haven't had bottles in years, both yellow and green.

[@blaizegottman4139]

God isn't dead ok

[@SkullHandy]

You should do Currywurst cocktail. I've already seen Currywurst energy drink once

[@theoriesbanana]

This has drifted away from Mixology and is just straight up Alchemy at this point.

[@Przemnik]

Alchemy or madness

[@Qaetan]

Yes

[@coldravioli7839]

It was the mad musings of an alchemist in their lab, for sure.

[@ezekielnorton903]

Greg is a D&D character at this point. No matter what madness you want to be turned into a twisted drink, he will make it

[@gryphonprovenzano3156]

Agreed and I’m here for it

[@chauncymarlowe3710]

I love how the channel evolved from making classic drinks, to making tv drinks, to experimenting with spirits and now to making bad drinks and torturing greg

[@sophiamarchildon3998]

His deal with devils is starting to turn sour. Seriously, go for it, Greg! Educate us, entertain us, explore with us, and craft, in the realms of the Drinks.

[@eTiMaGo]

tortuting Greg somehow ends up being the best episodes :D

[@tofastninj9747]

18:27 the cheese will stay is a line no sane bartender has said before. Madness has befallen the creator of this drink.

[@nicknorthcutt7680]

🤣🤣

[@toastyyy106]

Greg, I love this “go for a walk behind the bar to grab ingredients with me” thing!!

[@howtodrink]

Glad to hear it! Testing new things out, let's see what the numbers say though

[@aaronmueller1560]

@@howtodrinkI like it! It’s a cool bonus look behind the set for those interested in behind-the-scenes stuff, and for those not as interested you get to hear your thought process about what you’re grabbing or not grabbing and why, which is neat

[@flakedwheelie]

It was definitely a very appreciated bonus to the episode.

[@jamesddarby84]

You have so many more bottles than I ever expected, very jealous. I counted at least 3-3tiered shelves plus what you have in your videos. So much variety!

[@weatheranddarkness]

@@howtodrinkI'm kind of shocked that you haven't got it better organized though

[@blu3416]

The tasting notes on these videos have become increasingly unhinged and I’m one hundred percent here for it. 😂

[@AlbertSoftie]

The revelation that this show isn't actually filmed out of a remote log cabin in the woods is a heartbreaking one for sure

[@DavidFrostbite]

we can still believe

[@thesilverhydra22]

Regardless of how absurd these are, I love seeing the process of building the drink! Episodes like this hare so helpful when I end up visiting relatives and they ask me to make a drink and they have extremely limited selection and I have to make it work.

[@Phoenixfire116]

I once made a loaded baked potato cocktail with McDonalds hash brown-infused vodka, powdered cheese/buttermilk/green onion rim, and bacon garnish. Was it accurate? Yes. Was I asked to never make it again? Also, yes.

[@squatchjosh1131]

Drinkable McDonalds is a good strategy for the heart attack speed run. If you're really lucky you might score liver/kidney failure from the alcohol.

[@NothingXemnas]

The Plague Inc. lifestyle; why get each disease at a time if you can combo?

[@deadcard13]

Add some psilocybin and you'll be able to exploit boundary breaks.

[@brianreddeman951]

Go for the hidden achievement, drink three with a couple mcdoubles and get a pancreas, heart attack and a stroke as well.

[@jakomioftherose2434]

100% Completion run. Any difficulty.

[@brandonp7503]

Obsolete strat following the update. If you can pull it off, the aerosolized McMist is much faster.

[@adams3627]

I didn't know I needed Greg using his supertaster powers to deconstruct the flavor profile of a burger, but it turns out I did.

[@nathanieladams1197]

Actually I went on BGT for it !

[@juiceyborger]

greg, i appreciate your dedication to creating monstrosities.

[@LALtd001]

Imagine showing this to the Greg in the Old Fashioned video 8 years ago

[@KontarAlt]

Greg can make the most Insane ideas work and do it with style

[@scrollkeeper5272]

Greg is back with bad cocktails and I'm lovin it!

[@howtodrink]

Bah duh bahbahbaaaaah

[@submortimer]

​@@howtodrinkI'M HATIN' LIFE!

[@aaron101889]

​@@howtodrinkthere are 2001 reasons not to make this drink and I'm glad you ignored them all Greg

[@prettyfuldancingirl]

As someone who quit my 6-year job at McDonald's a month ago, I can confirm that there is mustard, but the ketchup to mustard ratio is like if you had a whole bottle of ketchup and mixed it with two mustard packets 😂 Also, the dehydrated onions are actually rehydrated with water ahead of use. We usually just open up a bag of onions at a time, rehydrate them, and then split them up into bins and wrap them so they stay "fresh." In additon, the cooking the meat with the onions is actually a pretty recent change, as we used to just put the onions on top of the burgers with everything else, but corporate decided about 10ish months ago that the meat tasted better when cooked with onions. (Note: though meat is cooked specially when someone orders no onions, I would not recommend going to McDonalds and getting a burger if you're allergic to onions bc it's all the same grill and the onion residue sticks like a mutherfocker.)

[@CurtisRivers]

Well, that would explain my constant indigestion even when ordering no onion.

[@grammaurai6843]

Yup - Was thinking he should rehydrate some dried chopped onions in beef broth for the right flavor.

[@Nemo2342]

​@@CurtisRivers Ordering no onions used to be the only way I could eat their burgers

[@pennyforyourthots]

Did you guys not clean the griddle for allergies? I mean, I'm not surprised, but they better have some nasty Patties ready for the health inspector next time they show up.

[@prettyfuldancingirl]

@pennyforyourthots3400 The grill is regularly cleaned with a scraper, santizer water, and washcloth. It's only cleaned with a grill cleaner a couple of times a day. Also, they are supposed to extra clean for when they get allergy orders, but the people would have to know it was an allergy order so they know to take extra precautions. I also know how lazy people can be, so I honestly wouldn't trust them to actually do it tbh

[@spartan3924]

I think shaking it with the cheese works even if it stays in the shaker because the burger has that grease, and a little cheese oil makes it authentic lol

[@Skywatcher16]

and does so while imparting some of the flavor.

[@cedosderzerstorer183]

I've been binging a lot of old htd recently and I gotta say, when greg gets just the strangest idea imaginable like this episode it's always one of the more memorable and entertaining episodes.

[@bartman64]

Now I’m craving the superior form of the McDouble, the McBitchin’. If they ever discontinue either the hot ‘n’ spicy, or the McDouble I will riot.

[@hishealer]

My favorite part of waitressing was bringing montecristoes for the whole table and I was required to say slainte (to your health). Yep, breaded and deep fried processed meats and cheeses. And diet coke.

[@Wearywastrel]

Why is it always the diet coke 😂

[@prettyfuldancingirl]

Okay but the Dunkin Espresso Martini, DQ Mudslide, and McD's Appletini Pie all sound actually good to me 😂

[@joshuagies4900]

This...

[@dellh86]

The appletini pie soubds the most practical. Maybe use an apple based brandy....idk....

[@habitualfavours4349]

Personally, I'd love to see a Filet-Old-Fishioned

[@melvinshaw7574]

​@@habitualfavours4349I physically gagged reading that. That's the only.correct way to top this.

[@davidparkes7741]

​@@habitualfavours4349I'm scared to ask & yet, what would you put in that??

[@villdyr4196]

it’s crazy to me that “Grab our cheese” likely isn’t the most insane thing Greg has said on his COCKTAIL show

[@villdyr4196]

i think these are a float in the same episode this is crazy

[@MrBenfranz]

Greg, as a long time viewer, it's all about the journey and NOT the destination. This was highly entertaining to watch. Thank you, kind sir.

[@eyalbinstock4885]

Ronald McDonald is dead. Ronald McDonald remains dead. And we have killed him. How shall we comfort ourselves, the clowns of all clowns? What was tastiest and cheapest of all that the world has yet owned has bled to death under our forks: who will wipe this big mac sauce off us? What fountain coke is there for us to clean ourselves? What festivals of burgers, what sacred games shall we have to invent? Is not the deliciousness of this deed too great for us? Must we ourselves not become clowns simply to appear worthy of it?

[@xavierstutz860]

I think the premise of taking a item of food and trying to recreate the flavor profile in a drink would be an amazing series. Loved this vid

[@TrappedinSLC]

French toast with berries and maple syrup could make for an interesting drink.

[@SwitchFeathers]

I think this episode was absolutely fascinating and very enjoyable! Loved seeing a bit more "behind-the-scenes" stuff going on as the process was worked out and the iterations developed, super cool and super entertaining. No idea on what to adapt next but I'm gonna enjoy watching it! Helps that I was enjoying a McDouble as I watched this.

[@hermanandre7292]

Greg, could you please bring back the shots towards the end of the video that show the drink, name, and all the ingredients listed? I know the recipe is in the description but I used to screen shot it from with video with the cocktail there for reference to make later. Love the videos by the way. You’re the man 🤘🏼

[@TrailRat2000]

When Greg was talking about onions and sweetness, I was thinking silverskin cocktail onions. I was not expecting diced fried onion! Greg sacrificing his mind and body once again for our entertainment.

[@Nathan_Adams]

I would love to see an episode where Meredith just tastes drinks and see if she can match the drink to the episode. I would also love to see Meredith taste this drink too

[@marka4891]

I think rimming the glass with powdered cheese might make a better cocktail even if it doesn't necessarily taste precisely like a McDouble. Also, I love this episode and would love to see more that go through the whole process of trying to come up with something like you did here.

[@stephennetu]

This is perhaps one of your greatest episodes. I loved seeing behind-the-scenes during an episode this way, and you going from literally nothing to a whole, ridiculous thing. Thank you for an awesome video!

[@howtodrink]

Thank you! Yeah, I’m hoping this is fun for people, I’d love to do more stuff this way

[@uberbatman]

@@howtodrink That'd be great. It's really interesting and informative to see your process of how you work out making a drink.

[@TrappedinSLC]

@@howtodrink It's fun but also I really really want to come organize the shelves and put up some labels. 😂

[@TheAceAdventurer80]

I would love to see what you could do with Dr. Pepper, Dr. Pepper Syrup or making stuff Dr. Pepper flavored. (Might have caught a theme there) Truly enjoy your content as a former bartender. Thank you.

[@daytrippr65]

What about adding a powdered cheese rim? Either way absolutely insane and amazing!

[@zoicon5]

You could use the powdered cheese that comes with Kraft dinner. What could possibly go wrong?

[@danielsantiagourtado3430]

Youre a madlad and we love you for it! 🎉🎉🎉🎉🎉🎉🎉

[@gremilyn]

Playing cocktail Frankenstein here, I love it. Also, it was fun seeing a tiny sneak peek behind the bar at the sheer volume of bottles and glassware you got, holy moly

[@SlDEWlNDER]

Barring the fact that I can't actually taste the cocktail you made and just believing you got it, it is absolutely fascinating to me that you are able to recreate food notes in a cocktail! It may be cursed but it has to speak to your degree of mastery of mixology! Would love to see more "Can we make this food a cocktail?" episodes! Also loved the longer form video with some of the behind the scenes shooting! Made it feel more personal or something, idk but I enjoyed! Great work Greg!

[@benmccoy1766]

Oh God Greg… the amount of concoction that went into this drink is giving McD’s way to much credit for the effort they put into their food

[@howtodrink]

No for nothing, but McDonalds puts a LOT of effort into their food. Like, herculean amounts of effort. *Maybe* the person running the fry station doesn't (guarantee their busting their ass though), but that's a different issue entirely.

[@blaizegottman4139]

​@@howtodrinkBTW God isn't Dead

[@kylen9954]

​@@howtodrinkoh they definitely try to have less real meat in their food than taco bell

[@Kidasev]

@@blaizegottman4139 Nietzsche begs to differ

[@farkasmactavish]

​@@blaizegottman4139Imagine taking a joke title seriously. Also you have to exist in the first place to be dead, so...

[@EvanC881]

I really enjoyed being able to see the rummaging through bottles stage of this. Really fun to see the whole process!

[@burtcremlin403]

I’d like to see more videos like this. It’s an interesting idea.

[@nickriehl2012]

Honestly one of my favorite episodes you’ve made in the past couple months!!

[@keetongu9511]

Put the burger in the blender with vodka, blend it to a paste then run the result trough a coffee filter. Easy cheesy burger squeezy.

[@SkankbumJerry]

Thank You for the Juggernog, QuickRevive, DoubleTap and SpeedReload bottles in the back, Brought some good memories! 😂👍

[@thegentlemanpirate13]

Okay, this idea is insane, but I do appreciate the look into how you figure out flavours.

[@lavilish]

Adore how much we saw of the making up a drink process! Esp the walking around bit!

[@ghijkmnop]

There is a product that comes in a small bottle called "Howard's Onion Juice" that might have been worth trying. This was a ton of fun to watch!

[@ringsystemmusic]

With the glowing review of “it’s a product” and “it comes in a bottle” how could you not? :P

[@ghijkmnop]

@@ringsystemmusic I've used it (and Howard's Garlic Juice) successfully as flavor additives in soups and casseroles, but I'm not sure how well it would translate into a cocktail--but it's cheap, and it's faster than dicing and sauteeing a bunch of onions for a test drink.

[@maggiewalsh7168]

I really like the blog perspective!!! I’m a sucker for seeing behind the emerald curtain

[@Maxwelllewis92]

I'd love to see an attempt at this that uses some akvavit, cocktail onion brine, and maybe even a Velveeta fat wash for the truly insane

[@mazman117]

As soon as I read the words Velveeta fat wash, I had an involuntary shiver followed closely by a full body dry heave. 🤢

[@weatheranddarkness]

you monster

[@Maxwelllewis92]

@@mazman117 I'm not the first to suggest terrible things in the name of progress

[@tyten7075]

I loved this episode. I love the frantic vlog chaos energy. I would love to see more videos like this.

[@k-dawgsomething5713]

Make a drop shot called the McChicken and drop it into this cocktail and you have a McGangbang!

[@appa609]

It's a Jr. Chicken

[@CurtisRivers]

@@appa609 Ron can change the name all he wants. It's a hot - n - spicy.

[@steel5315]

Actually getting to see all the different alcohol he has and like all the glasses was aw inspiring.

[@Natnizer]

Onion powder is just ground up dehydrated onions. They also sell minced dried onions that I bet you could toss in and they’d strain out. I’m also curious how it would taste with a pinch of MSG. I’d guess McDonald’s uses that to bump up the umami.

[@fahr]

they actually don't use msg believe it or not

[@TrappedinSLC]

Penzey's has a few different dried/freeze dried onion and garlic options that would be interesting for experimentation.

[@Skywatcher16]

as of recently, they changed how the onions work. they are indeed dehydrated then rehydrated, but now, instead of going on with the sauce cheese and pickle like in the past, they are now added to the patties along side the salt and pepper(they even have a specific ratio though i forget the numbers) before being taken off the grill and are kept in the heating cabinet, toasting/grilling the onions a little, making all the more sense that adding sauteed onions made it work.

[@thomashunt2240]

Greg. It's 10AM. Why are you doing this. Who hurt you.

[@kanielpatricksaint3458]

I work retail and that's a special kind of hell in the holiday season. This episode cured my headache, soothed my soul, and entranced me beyond belief. Idk what else you could make into a cocktail but this mixological alchemy is delightful, please do more

[@xyzpdq1122]

“I call this one a Shark Jumper” 😛😛😛

[@dolphinlunasol3486]

I loved the "lets go find ingredients" thing, it was so fun id love to see it more often

[@Kknewkles]

Well, Gregory, if he wasn't, he may be now out of sheer disgust, you monster :^)

[@peanut_butter_wizard1213]

I use dehydrated onions in tuna salad sandwiches for my work lunches. By the time i eat them the onions have rehydrated in the tuna juices, and they taste really good

[@iankargel6590]

Apparently folks just love to watch Greg suffer 😅

[@davidd4887]

Been watching you vids for a while but first time commenting. I love how dedicated you were to the craft of creating something so terrible. Love the behind the scenes stuff too. Entertaining all around.

[@danielsantiagourtado3430]

The mcdoble is one of the best foods ever!

[@hmaz7637]

I really enjoyed watching the process of the drink coming together. More like this, please, but with drinks we’ll actually want to make. 😜

[@alexandermorgan5958]

...Greg, are you okay?

[@howtodrink]

Living my best life baby

[@ktw6184]

Hey Greg, long time fan and been watching this channel for the last three years. Love seeing these videos that show the development process and trial and error!

[@ash31311]

But can you make a McDouble into actual food ?

[@fedupN]

Such things are beyond the reach of even this glorious mad genius.

[@kirstena4001]

watching you while drinking a Newport Water . Love Fridays!

[@alticia]

Never have i felt quite as bad for someone after seeing the thumbnail in combination with vid title just like now, just the thought of liquefying a mcdonalds anything and then putting it anywhere near mouth is genuine horror

[@kaijew8930]

This was super fun to watch. Seeing you work out how to get a mc double flavor out of spirits

[@miguelbrache8645]

I love this video format. Could watch you experiment on any cocktail for hours!

[@DynamicIntent]

love the new format, seeing you work things through is super fascinating

[@joni9485]

This really amuses me. My daughter and I have similar food/GI issues- fast food is definitely out, she can’t do any gluten, etc. But recently we both agreed that we “missed” the occasional McDouble !!

[@samuraix98]

I loved this episode. The behind the scenes view and like watching a developer diary, great job.

[@lzrdkng]

i dunno how often people say it, but goddamn greg, your text list jokes are so great! The "That good?" followed by you screaming "That is BAD!" really got a boisterous chuckle out of me!

[@Terratops474]

This was a really cool episode. Real neat to see you try some different things and walk it in on the flavor until you get where you're trying to go. Would love to see some more!

[@icewater6809]

Long time viewer and absolutely loved this episode. Seeing you work your way through this was excellent.

[@dmndgsyslive]

Love this newer editing style(?) Definitely enjoying the shots of the kitchen and booze wall, I hope we get our own camera shots of those one day :D keep up the great work!

[@capriciouszephyr]

Hey fellow Greg. Have watched forever, sorry if I've ever missed a half bts ish episode like this, but I totally love the concept. I'm a baker/chef and people are always just interested in oh, what's in this whatever, it's great, whatever adjectives. They don't ask about all the failed attempts to make the thing that I think is perfect, or the best I can do. This was a really fun video because it illustrates what food and drink people go through to figure something out. This was ridiculous, but I'm amazed you got it. Keep it up!

[@isildur241]

Great watching the process instead of just the end product

[@jpd3070]

Another Banger! ... btw is there still a How to Drink active code for Curiada??

[@dylangilman]

I loved this episode. I love watching the way you work through flavors

[@apurplebaker]

I don't comment enough I just love your content, but I am so happy you did this for the sheer absurdity of it. The idea of taking something like a fast food burger and recreating it into this working monstrosity of a drink just delights me. It is artistic and disgusting and genius and I don't want it but it INSPIRES me. Cheers Greg

[@cxfxcdude]

Lovely work Greg your suffering and hard work is seen and appreciated. Even if this episode doesn’t do well i had a great time watching Hope you the Family, and Mer and her’s are doing well :D

[@joshllorens4514]

What a great format! I've always thought that a particular strength of yours is making drinks on the fly

[@moto2103]

I’ve seen almost all the episodes I think. This is one of my faves 😂

[@DalecarliaAstro]

Speaking of food-drinks, I've personally experimented a bit with the Swedish sandwich spread "Fjällbrynt Messmör" and think its sweet, creamy and slightly salty profile pairs perfectly with darker spirits with complex and woody nots. Would love to see how you would use it!

[@Tabrias07]

It honestly blew my mind following along with the liquid mcdouble, and it sounds to me like the equivalent of Douglass Adam's "something not entirely unlike tea", but it does make sense. I think for the toasted flavor note you were looking for, you should consider a drop of sesame oil, or toasted sesame oil. alternatively make an orgeat with sesame seeds (optionally toasted) in place of almonds. also garnish with a couple pickle slices and a tiny cherry tomato and/or onion.

[@usmnt4423]

Amazing. The thing I never knew I was going to see and now my life is permanently changed because of it.

[@jefflockwood-weed]

I’ve been experimenting with syrups and vinegars and I am inspired by this episode to try a mustard/onion/pickle light syrup 😊🎉🎉

[@kirstena4001]

😮

[@kap5160]

James May has a mustard gin. I’m sure you could make an interesting cocktail.

[@jefflockwood-weed]

@@kap5160 oh, yeah! Thanks🤗

[@shawnczarniak2551]

The toasted bread note you are looking for is frangelico. If you mix that with cranberry juice, it tastes exactly like a grape peanut butter jelly sandwich

[@RedNovaTyrant]

Really fun seeing behind the scenes with the wall of liquor and just the very experimental nature of the vid in general

[@Woodcocce]

When you grabbed the tomato juice I was slightly hoping you'd go full on Bloody Mary over decorated to the nines, lol! Liking the trips behind the set!

[@jehifferdavidguirigaimaldo6124]

Interesting idea for a video about drinks, would like to see others stuff made into drinks too

[@lazylazenbyproductions]

I know this was painful to make, but this was such a cool episode! Thank you for your service, Greg.

[@Bri_like_the_Cheese_]

I’m totally here for this weird concept shit that i never would have imagined to do on my own. Props!! 🍔

[@artbk]

How I'd do a cheese rim: heat an american single slice on a frying pan for 20-30 seconds or until starting to get melty and drop the glass onto the slice. Another way would be to melt the slice or two with an ounce or two of milk, get everything well mixed and dip the glass in the sauce. Amazing show BTW!

[@johnsjoholm]

I for one am glad that we have been able to watch Gregs descent into madness throughout the year, with this soon being viewed as his peak-madness point.

[@olep.4156]

This is so weird, but I love it. It could also be a use for a mustard liquore from Berlin I have, which has strong mustard pickle vibes. Weird, but complex and delicious.

[@kingoberon]

I found the experimenting, hunting for ingredients, sniff test and all that to be a very cool, interesting and different watch. Also Chia pudding sounds good going to try it myself next time i grocery shop.

[@alexandriaruhl3383]

I really enjoyed the different format to this video

[@the2ndmtn]

Loved this episode! Would love more of this kind of content for sure!