This was an intrusive thought | How to Drink
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- čas přidán 7. 06. 2024
- Sometimes I get these weird, dangerous, ideas that I just gotta try and see if there's any merit in. You never know!
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New ways to make Dalgona Coffee: • New Ways to make Dalgo...
5 Caffeinated Cocktails: • 5 Caffeinated Cocktail...
3 Coffee Cocktails...for summer: • 3 Coffee Cocktails... ...
00:00 - Crazy Idea
00:32 - Instant Espresso Martini
03:53 - Instant White Russian
07:31 - Instant Irish Coffee
10:38 - Dalgona Coffee
15:50 - Thanks for stopping by
Instant Espresso Martini:
Build in shaker
.75 oz or 21 ml. Simple Syrup
2.5 oz or 75 ml Vodka
Four heaping bar spoons of instant coffee
2 brown sugar cubes
Dry shake
Add ice and shake again
Strain into glass neat
(.5 oz or 15 ml Simple Syrup - optional)
Instant White Russian:
Build in shaker
1 oz or 30 ml. Vodka
1 oz or 30 ml. Demerara Rum
1 oz or 30 ml Simple Syrup
3 heaping bar spoons of instant coffee
Few shakes of Powdered Creamer
Add ice and shake
Strain into glass over ice
Instant Irish Coffee
Build in glass
Add four brown sugar cubes
1.5 bar spoons of instant coffee
2 oz or 60 ml Irish Whiskey (Powers)
Hot water to fill
Stir
In saker mix
1.5 oz or 45 ml Rum
A few sprinkles of powdered creamer
Dry shake
Float on top of drink
Dalgona Coffee:
In iSi Whipper add
4 oz or 120 ml Rum
3 oz or 90 ml Simple Syrup
6-8 bar spoons of instant coffee
4 oz or 120 ml hot water
3 scoops of powdered creamer
Add several scoops of foam magic
Add nitro chargers
Pour into glass
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I'm liking the idea of these bent cocktails, taking a core accepted feature of a given drink and finding a really weird source for it. The Instant Coffee Martini, the Caviar Margarita... I've got a couple more up my sleeve, but I'm open to suggestions. Hit me with your worst shot!
Smokers cough, new jersey turnpike
Maybe do a full episode with instant creamer subbing for cream and cream liqueurs. Figure out how to use it without getting the weird clumping and maybe thick enough to layer.
"Your Scientists Were So Preoccupied With Whether Or Not They Could, They Didn’t Stop To Think If They Should"
Make pina coladas. But instead of coconut try to use different kinds of nuts (or nut milks)
Make citrus heavy drinks like a daiquiri, but use vinegar instead to create sort of shrub-like effect
The thumbnail makes it look like I’m about to watch a man do three lines of coffee.
It also just says “instant martini” as if snorting coffee grounds is itself a substitute for getting gin-drunk. Maybe it is?
Anything to get going
That's the cocktail I need
Sounds like one of them Tick Tock Challenge thingies... not that I'd watch any, but I'm sure that if one person did it there would be idiots aplenty falling over each other to do it bigger & better. :D
Almost as if that was the whole point…🙄
3:43 - For what it's worth, I much prefer the videos where you make good drinks that you like, and talk about why they work and how to do variations and such. The "watch Greg pull a face at awful drinks" videos are fun as an occasional thing, but they're not what brings me here on the regular.
I think the best formula for the videos with the potential for awful ones is a progression from an 80% hit to a 50% or two to a 20%. Obviously, a series like "The Customer Is Always Wrong" is different, but it's real easy to overdo the slapstick reaction bit.
100% agreed. I’m here in large part because I want to learn about drinks and try to make them myself, so the “bad drinks” videos are not at all why I’m subscribed.
Totally agreed! I don't even drink, but Greg is entertaining as hell and I enjoy expanding my knowledge even if I never make a drink in my life :)
@@Gork862 There are so many videos of good drinks. Watch those?
There is some value in knowing why a drink is bad too. That said I like all the content
An old boss (he was Bacardi's intentional drinks representative) of mine was good mates with and worked with Dick Bradsell (original creator of the Espresso Martini) when the Espresso martini was created, said that they made it on busy nights with premade Double strength Necafe Gold. This was the recipe we used at the bar I worked at with said boss, so not surprised it worked for you.
I work in a bar in Ireland, and ya if there's a big order of Irish coffees we use instant coffee instead of freshly brewed coffee
I feel like, since it's using Instant Coffee and not espresso, this would be the PERFECT reason to call it an "Expresso Martini".
A place I used to sling drinks at, we had a stencil of an X to dust chocolate powder on espresso martinis. Used to the love the little smirk you'd get when a customer got the joke.
For the record, while "Greg suffers for his art" is amusing, it's also interesting to see weird stuff that does work, and comparisons of different methods and ingredients, etc.
The amount of times Greg call an irish Whisky "Irish Coffee" is astounding.
And follows it up by writing irish coffee
I assume he must drink it like coffee 😂
So glad I’m not the only one who caught this. I even looked up the whiskey to make sure it wasn’t actually called “Irish coffee”.
@@melissagamarra7611 yea i assumed since the text said Irish coffee it was some weird drink mix
@@happypantsfilmmaker1797Jameson Irish Whiskey does have a “Cold Brew” variant of their famous Irish Whiskey but that isn’t what he was using. Clearly he meant Irish Whiskey and whomever wrote the on-screen text just quoted him exactly.
I’ll be honest, my favorite things in your videos are when something that should probably be bad turns out to be great. There’s such a joy in “why does this work?” because it’s especially exciting
I am Irish and I can tell you that up until about the year 2000, Maxwell House or Nescafe is how that drink was made here. Up until then, tea was the main hot brown drink so fresh coffee was not common. Espresso was almost unknown.
I like to think we got to real coffee late but caught up fast. When I was a kid it was nescafe or Maxwell House. Now you can get a decent americano, latte or cappuccino even in most small towns in Ireland.
@@pedeyw I think my comment above might sound a bit like I'm being a coffee snob. I don't feel like Ireland was behind the times or anything, just that I can remember a time when coffee wasn't really a thing there. Also, it just occurred to me Irish Coffees aren't really a big thing in Ireland, so it probably doesn't matter how common instant Vs fresh coffee was.
A little science might improve these even more. The culinary trick to reduce bitterness has always been to add a little salt, not enough so that you actually notice it but so the sodium ions lock into the taste receptors for bitterness and block that sensation. So maybe a bar spoon of brine solution to the martini might reduce the bitterness you were getting?
As for the Dalgona cocktail, I don't think you can really get away from truly beating it, because you need to denature the proteins in the coffee to get them to support a real foam, and that just takes time and agitation. It's like making a meringue; it simply won't happen without a little violence. So that might actually end up being a better blender drink rather than the foam spray can. Worth experimenting on it!
Thanks for the great content.
Another trick is to add a _different_ kind of bitter - it's why dark, bitter chocolate works so dang well with coffee.
About the dalgona;
He laso added way too much liquid to the original mix.
Greg's innate sense of self preservation has left him unable to make horrible ideas for drinks taste bad. His brain just won't let it happen!
His tastebuds have rebooted in Safe Mode
He's built different
You might want to try Anthony's Heavy Cream Powder instead of Coffee Mate. This is what I use when camping. Would definitely help with the creamy mouthfeel.
I for one am always pleasantly surprised when the drinks turn out well, Greg! I know some of the viewers like the shock content but many of us don't, so don't sweat it.
Me too. I enjoy Greg's surprised delight that it "actually worked!"
I made something similar to the Instant Irish Coffee. I made my dad a "Breakfast Syrup" (2 cups Water, 1 Cup Grounds to make a thick cowboy coffee, poor through a filter dusted with Captain Crunch branded Cinnamon Sugar, add back to the pot with 1 part brown sugar and 1 part maple syrup and a touch of vanilla). It tastes like drinking coffee after eating a plate of French Toast.
I did 3oz of Irish Whiskey and 1/2oz of the Syrup with a flamed orange peel. It was so dense and sugary that it made it dark and Rich with coffee flavor.
I don't know about anyone else but I prefer when the drinks you make are surprisingly good rather than the other way around.
Instant coffee really enhances the flavor of chocolate so maybe a chocolate martini with a barspoon of instant coffee?
When you whip instant coffee with any liquid it makes a strong lasting foam, but when you add hot water directly to instant coffee you lose some of the flavor. I've found the best technique is to whip your instant coffee in milk or cream, then pour hot water over it while stirring.
You should consider using a pinch of salt to cut back the bitter coffee notes.
Source: I am a coffee weirdo and this brightens up most cups of coffee I have.
Man this channel is really a cozy place.
This is oddly similar to my Grandfather's recipe for "DIY Kahlua" - instant coffee, vodka, and sugar!
Always look forward to my weekly dose of HTD. I know I’ve been commenting lately about an idea of an episode on spirit infusions since you did Smuggler’s Cove Spiced rum in the past. Maybe homemade Falernum, Peach Cobbler Bourbon, Orange Creamsicle Vodka etc?
I'm always happy to see these creation videos, and I 1000% root for you to succeed!
Every episode always a treat sir, thank you for your wonderful work.
In the Swiss mountain valley where I grew up, we have a drink called „Cheli“, which is basically instant irish coffee, without the cream. You make instant coffee with sugar and add an uncomfortable amount of liquor, mostly pear and apple brandy.
Oh that is an interesting choice of liquor
@@polerinapples and pears were just the most common fruits and everybody produced homemade schnaps from what they had back then, so we still use it today, even if it's not homemade anymore.
@@marmotarchivist gotcha! I wasn't criticizing, I think the fruit would be delicious
@@polerin not at all, I think it's interesting that different parts of the world have different kinds of base spirits depending on the resources, to me apple brandy is a really basic spirit that everyone has at home, to others it's really fancy. But the 'Cheli' just tastes hot and boozy, so it doesn't really matter what you put in it😄
I always love it when Greg can be happy in his work and not feel awful. Plus it looks like I have a quick and easy of producing an espresso martini! Great episode!
Video starting. Im excited for the premise.
Greg, you saying things are going good makes me think of the character Diona in Genshin Impact. She's a bartender and no matter what ingredients she uses in a drink, they ALWAYS come out good! I feel like you could find a way to make almost any ingredient work in a drink!
Greg I don't always watch to see you suffer, I watch cuz I love ya and I want to learn! This has been amazing so far can't wait to get to the end.
If you wanted to keep the shelf stable angle for the Irish coffee, maybe try evaporated/condensed milk?
I appreciate the videos that you make where you don’t drink things that make you sick. I especially like when you workshop in real time and come up with good recipes that you enjoy. Cheers to you.
Woah, never caught a wild Greg within the hour before. Good to be here!
This is great, I bought some instant espresso to a week ago to try this. Thanks for doing all the experimentation for me.
Maxwell Horse should give Greg a money for this kind of thing.
Also I am happy to see Greg concoct drinks that he enjoys. Sure, the regret-flavoured ones are fun to watch him react to, but I like the delighted reactions more.
I’m excited to try this one!
I always love the experimentation episodes like you said you explored a similar concept before but not with instant and the fact that the instant was not only good but actually working as an active ingredient to be interesting
Greg as much as I love seeing you gag on horrid concoctions, MAKE GOOD DRINKS! You're clearly great at it and I've taken lots of influences from you in the past. You're a real treat to watch no matter what. Keep up the good work.
Yes! You can't tell the difference between cold brew concentrate and espresso! So here's the thing: I've been thinking of communicating this on one of Greg's vids for a while, now: a few years ago, I got an AeroPress. It makes a very espresso-like coffee concentrate using air pressure. And in about a minute and a half, it makes a really good cold brew concentrate. So here's the thing: it recently occurred to me that there's no reason I could only put water through it. So I put vodka through it. And what came out the other end was a REALLY GOOD espresso-flavored vodka! I mean, you can't make espresso with vodka since you'd boil the alcohol out of it. But this doesn't involve heat. And mixing base spirits with cold brew concentrate proofs them down (so, for that matter, does mixing base spirits with espresso), but with this, the base spirit IS the coffee flavoring, so if you do something with the proportions of a martini, you get an espresso martini that's as high proof as...well...a REAL martini. So I've been experimenting with using it in cocktails with traditional martini proportions. Two parts of this stuff, one part (or maybe a little less) of a rum cream liqueur (I like Ricura horchata), a bar spoon of some other interesting liqueur like Maraschino or Orange Curaçao, and four dashes of orange bitters. Shake, of course, and serve up. I call it a Happy Return, and yes, there's a story behind that. But seriously: vodka in an AeroPress. Or Puerto Rican white rum. Or maybe silver tequila. I'm still in the experimental stage.
BTW, I don't want to see you drink stuff you hate. I prefer to see you make stuff you love, because I tend to love that stuff, too.
Great video and you can tell you've had a few drinks when you referred to Power's "Irish coffee" several times! I appreciate you putting your well-being at risk for our entertainment
I am intrigued by using Maxwell House Instant Coffee in a mixed drink. Our fathers and grandfathers were right with their Maxwell House coffee habit.
Quick Maxwell House Instant coffee anecdote: In the early 1990’s, My late father had bad arthritis in his hands and needed to “pre-loosen” his Maxwell House instant coffee jar. My father died in 1994. In the early 2000’s, Maxwell House made their jars easier to open, but it was too late for my father.
Greg has devolved to the kind of unholy alcoholic experimentation I pursued in undergrad.
It's always fun watching creative people who have run out of conventional ideas
Nice edit and pacing !
So I've been watching a lot of your videos lately and this weekend I finally made my first batch of simple syrup, bought some lemons and made my homemade lemon drops. They are. Divine. I thank you for making this divine alchemy deconstructed so I can make this at home. I can't come with you on using instant coffee... Or dried instant coffee creamer. These aren't food substances. But I will try making my own proper cold brew and making an espresso martini. Then I can make TWO drinks. I'll keep watching and learn things. And. You should have a shop in Baldur's cos we would totally come in and have a drink with you.
The tasting notes on screen are what makes these videos truly entertaining! "Great for kids" indeed! 😂
A fun experiment! Enjoyed watching you experiment with these drinks
Just started the video, but I'm very glad you're adding the instant coffee cold, rather than with boiling/hot water giving it the best chance for tasting good. I think you're right that instant creamer isn't a great choice
A little salt can help hide the bitterness. It tricks the tongue into masking the bitterness. Not adding salt to the point of making the drink salty, but try it in your next cup of coffee sometime and see how it changes.
Love your content ❤❤❤☕☕☕
I love these experimental episodes!
This show has become my #1 favorite thing to put on my google home in the kitchen while im cooking. It always convincses me to make a drink.
"4 barspoons of instant coffee"
me: that's too much
Greg 30 seconds later: maybe i used too much
Greg, I dont want to see you make or drink gross things. I personally really enjoy your how to make and history of classic drinks. Your history on bars, and tiki. I also here to see you mix and make new creative and fun drinks, or do your twist on old classics.
The game or pop culture drinks you do are fun! That's what I enjoy about your channel.
We love watching you create and workshop. Almost as much as we love watching you suffer thru vile cocktails. Lol
i lol'd at the Coffee Talk reference at the end. well played. :)
Can you do a video on cocktail pairings for unique bitters? I've always seen very unique ones in my liquor store but have no idea what I'd use them for (ex. Rhubarb bitters)
This was a fun video! I like the idea of taking ordinary around the house items, and trying to make popular/elevated cocktails from them, "Chopped" style. I do think for the dalgona coffee variant, I would have used Kaluha with the instant creamer for the milk base and then do the foamy rum instant coffee to top it.
Instant coffee is great for things where you want coffee flavor, but don't want coffee to be the dominant flavor. Works great for tiramisu syrup for example.
This was fun. More wacky episodes please!
The dalgona part is making me hurt, it takes like 15 seconds with $5 thrift store electric beaters and it becomes this crazy stable foam. 1 part instant coffee, 1 part boiling water, 1-2 parts sugar, beat until sugar is dissolved and foam is foamy.
I think to match the original drink, you could take the resulting mix and float it on top of any kind of sweet, creamy, white cocktail you can think of that fits with the coffee taste (normally you float the foam on top of milk, the coffee itself is very strong, but mixes with the milk to make it less harsh).
Mainly just painful to watch nitrous cartridges and the foam stabilizer stuff get used on something that's already easy, stable, and cheap.
Make the intrusive thought drinks a titled series, love these.
I've been doing this for a while. I really don't drink coffee that often, but espresso powder is dry so it keeps for a long time. You can use it in other food, as in a dry rub, or in baking things with chocolate in them.
The problem with the aridness of the drink is the Maxwell house instant. Try it with Nescafé and I assure you it will help. I drink a lot of instant coffee and the best one I have tried that isn't a crazy expensive boutique coffee is Nescafé.
ETA-i have also used a package of hot chocolate in my Irish coffee. I don't drink often, but every Christmas break I have a few Irish coffees every day and I feel like splurging with hot chocolate sometimes.
The "This is good, this is good, this should be the easiest- disappointment" build up to the failed creamer float taste was great
lmao you got me with the thumb nail!!
My first thought on discovering dalgona coffee (via James Hoffman) was "milk good, but what if boozy?" So my boozy dalgona coffee is:
Make Foam: whip 2g instant coffee (little's), 10g sugar and 10g hot water into a foam with an electric whisk ('cos lazy) or a hand held milk frother. This is for 1 serving.
Then, in glass, combine a double of baileys with 2 doubles of jersey milk (or any extra creamy milk); float the foam on top. It is sinfully decadent.
Salt.
*Salt.*
GOD DAMN IT GREG *_S A L T ! ! !_*
Salt is an anti-bitterant that doesn't add sweetness! Consider a little sodium next time!
That definitely feels like a Big Lebowski white Russian. He makes MANY of that drink during the movie and I'm not entirely confident all of them were the highest quality.
Greg, unrelated to the video, does Velvet Falernum go bad? I noticed the other day that my bottle had a bunch of chunky crap suspended within it. Never seen that before.
What are the bottles you use for your simple syrup? I’ve been using old bottles and those look so much better!
6:50 - Maybe try liquid coffee mate instead of the powder? Though I know, you're going for the 'instant' vibe, the liquid coffee creamer would avoid a lot of the dissolving issues
Drinks from your office breakroom. Love this 😀
What a fun idea. I wouldn't have thought of this, but I might try this (especially in a pinch, if didn't think ahead and brew coffee).
I work in specialty coffee and I've seen some big figures in my area pushing instant lately- there are a few roasters really putting some love and care into instant products. To your point in the video, I do think if you got some specialty instant coffee, these could go from genuinely good to genuinely great.
Always love good coffee experiments, would be fun to see you really go down that rabbit hole!
Also a possible suggestion - it'd be really nice if all the ingredients were listed alongside the tasting notes (on the right side, maybe). Some of us get entranced by Greg's melodious voice and don't remember everything that went into the drink 😔
The ingredients are listed in the video description!
@@awaredeshmukh3202 How have I missed that? Thanks!!
Definitely an interesting idea for cocktails. Taking something and swapping it for the instant version of it both to make it faster and more accessible... It certainly helps poorer people who want a good drink too!
I promise you I prefer seeing you make things that taste good and involve you having fun 3:42
I've been making espresso martinis with instant coffee for years, the foam sticks around for much longer and makes the overall presentation of the drink better without substantially compromising on flavour.
Most instant coffees tell you to use 1 tsp for 6 oz of water, but you used at least 4 tsps for 3 oz, so yeah I’d say too much powder. It goes pretty far so I’d do at most two bar spoons for each of these
I have a bottle of Stockholm’s Akavit. Is there anything you can do with that? Something simple that doesn’t require a dozen ingredients?
Damn, the algorithm hasnt been kind to these last two videos huh. I don't understand it at all lol, to me all of these vids are amazing and i watch every single one.
1.) I would be SUPER interested in a follow-up on the dalgona coffee, trying to perfect that. In particular, I think a cocktail based on it really needs to be layered. Just not right otherwise.
2.) When I want a coffee cocktail, I tend to reach for tequila. This is in large part because vodka is the one spirit that I can never have again and makes me very ill to drink. But also, I like my coffee slightly smokey. So yeah, a barrel-aged spirit for sure. You used whiskey and rum today - which leaves tequila, brandy, and I'm not sure if I'm missing any of the other big base spirit options...
I am always using instant espresso like Nescafe Typ Espresso for espresso martinis. First I make a shot of espresso with it, then I make the cocktail.
And I use Rum for more depth.
3:43 Nah, I love you enjoying drinks and experimenting and creating things you love, or find serviceable!
I’d recommend for the White Russian adding chocolate milk, after figuring out the ratio to make that how you like it, and that should get your “more chocolate” & “more creamy” notes for you in my opinion.
Good luck!!😁
I enjoy the cocktails that you like better than the ones that make you throw up. I usually try to make them!
I make a "cold brew" with coffee beans and vodka. Essentially a strong Mr. Black, both coffee and ABV. So all you need to do is pour over ice and sweeten to taste. Works great.
Love the thumbnail lol
You can buy instant espresso powder. I have some by Delallo. I use it in baked goods. My mom liked adding it to her brewed coffee to make it more intense.
My friend once made Irish coffee with warm instant Coffee, really inexpensive wiskey and rasberry jam. Would love to see your reactions and or fixes to make it better.
I made a great rootbeer float that i like to call Morgan's float, large scoop of vanilla,1oz of caption Morgan premium stock rum,2oz of rootbeer and put it in a old fashioned glass and stur its a great birthday drink
Random cocktail, just to post for fun.
The Ritual Cup:
In a shaker, combine
3/4oz Blood Orange Juice
3/4oz Lime Juice
1 Barspoon Simple
1/2oz Jagermeister
3/4oz Maraschino
1/2oz Benedictine
2oz Absinthe OR Sambuca
1 Egg White
1oz Whipping Cream. (Add last, don't wait too long, or it'll curdle.)
Treat it like a Ramos. Hard Dry Shake, Hard Regular Shake, Strain over 2oz Soda Water. Add a straw, refrigerate for ten minutes, then add soda through the straw until the head expands (ala a Ramos). Dash Peychaud's overtop for garnish, and enjoy.
No idea if you'll see this, but why not post it.
Your just using what could be noted as the best instant coffee money can buy. I think you should of used Bailey's Irish cream in a few of them with the creamer but I like your enthusiasm of using what you got to create the same flavor profile regardless of presentation. I made a Margarita today using PK blood orange(single water bottle packet), seltzer, vodka, and lime tequila cause I didn't have any orange liquors. Outside of it looking Orange instead of the light lime green you usually see tasted pretty damn good. I buying and having an assortment of water flavoring stuff will often do this to substitute liquors cause if you just ad the right water to vodka ratio it all plays out. This could be a whole mini series on how to drink using instant stuff to substitute for actual ingredients.
Do they have Mr Black's coffee liqueur in the US. Would make for a less sweet martini
I can't get behind instant coffee (it just tastes gross to me. I'd rather have no coffee than instant coffee) but I'm fully here for episodes where you make/drink GOOD cocktails. The gross ones are fun occasionally, but I'm also here for delicious drinks, or interesting drinks, or cocktail history... pretty much anything really, you're a fun and engaging host! No need to torture yourself on the regular.
Would love an episode of cocktails with “Liquor 43” from Spain , uniquely sweet versatile. Reminds me of butterscotch.
Very curious regarding your use of Coffee Mate (which has NO milk in it) vs. any number of powdered milk products that you could have tried.
A bar I went to in San Jose, CA (shout out Trial's Pub) had a bartender there that on request would make a white Russian with Vanilla vodka and mix it in a shaker. It was delicious. Thanks, Erin 🙏
I want to see you do this with specialty instant coffee, it's a bit more expensive but it brings a lot of really good flavor to the table
The foamer is super neat to "avoid an hour of whisking" but I was actually having a great time making dalgona coffees with a $10 "coffee frother" off amazon its like a tiny immersion blender that does the trick really nicely. I also use it for frothing up eggs for cocktails because I do NOT have the arm muscles to do that in a shaker lol.
We love you too Greg.
5:13 LITERALLY said to my wife “this is like a deployment cocktail” just before you mentioned MREs