Fixing real drinks from Fridays | How to Drink
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- čas přidán 22. 05. 2024
- I made improvements to a few drinks from Applebee's a few weeks back, now lets see what I can do with the drink menu at TGIFridays.
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00:00 - Open
00:27 - TGIF?
01:26 - Friday's Strawberry Henny taste test
03:26 - RECIPE: Strawberry Henny Cobbler
05:38 - Tasting Notes
09:40 - Friday's Cotton Candy Cosmo taste test
11:38 - RECIPE: Greg's Cotton Candy Cosmo
15:31 - Tasting Notes
18:20 - Where should we go next?
18:44 - Outro
Strawberry Henny Cobbler
In shaker
Add 3 sliced strawberries
.5 oz or 15 ml simple syrup
.5 oz or 15 ml lime juice
.75 oz or 22 ml Grand Marnier
2 oz or 60 ml - Cognac (Hennessy VS)
Add ice and shake
Half gated pour into glass
Greg's Cotton Candy Cosmo
Make some cotton candy
In shaker
.75 oz or 22 ml Absolut Citron
.75 oz or 22 ml Pinnacle Whipped Vodka
.5 oz or 15 ml Cointreau
.25 oz or 8 ml lime juice
1 oz or 30 ml cranberry juice
Add ice and shake
Clip cotton candy to the side of your glass
Strain drink into glass
Garnish with orange twist
Add cotton candy as desired
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I think I've got to go back to Friday's again, there's more work to do there. Probably hit up another spot first though.
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I think you should've used like 4x the amount of cotton candy. Maybe you could pile it really tall in the glass (like a foot tall) and watch it disappear like magic lol
Don’t know if you have one local but to go along with this series you could try AMC’s movie themed drinks
If yall have a Twin Peaks around there, they make a really good spicy margarita, imo. Can't remember what's it's called. They put something like smoked cummin and/chili powder on the rim. I really really enjoyed it while I was there. Maybe needed to be a bit more spicy.
Thanks for the videos!
Greg you should scope out the Hard Rock Cafe in NYC for drinks
ftr if I go to a chain restaurant and order alcohol at all I get a beer. The cocktails are ridiculous and frankly some of them scare me (like the ones on this show lol)
I get iced tea or a Coke way more often though.
I love this idea not only do we get to experience the weird drinks we never order. Greg gets to write down a trip to this Fridays as a business expense on his taxes! Win Win
Meals are such a drop in the bucket when it comes to writing them off, unless yer spending like 300 bucks its not even worth claiming.
@@DismemberTheAlamo every little bit helps especially when your entire career revolves around a platform that is at the best of times unstable, willing to turn on you, doesnt help you out, and may just decided to delete your career's work.
@@DismemberTheAlamo he can also write off every bottle of liquor, every piece of equipment, and every piece of fruit or whatever that gets used for the show. Film equipment, laptops, whatever. It all adds up.
I use to bartend at Fridays! The description of the strawberry henny is correct. It's essentially just fresh sour, about 1.5 Oz of henny, and an Oz of grand marnier with a splash of strawberry puree. It tastes like a weird lemonade because it is predominately ice watered down from shaking and sour. Hope this helps!
3/4 ounce each Henny and grand ma
What is fresh sour
@@LordKolten i think is lemon juice, lime, simple syrup and water
@@LordKolten I work in prep at a restaurant and our sour mix is essentially used for margaritas is lime/lemon juice, orange juice , water, and sugar.
i bet the fresh blended strawberry makes a difference though
PLEASE DO BUFFALO WILD WINGS NEXT!!!! I'm a bartender there and I'd love to see your take on some of their drinks!!
follow up, follow up! there has to be something weird or awful there on the menu
Damn straight!!
what drinks? beer on tap? will be a short video
@@dennismonk9559 nah BWW has a shit ton of mixed drinks there, most people get Blue Hawaiian's or Henny Hustles where I work
I was not expecting to see Riverdude in this comment section lmao
Greg, when are you releasing a cocktail book? You've been doing this 5 years, and I'd love to have a book with your best (and worst!) recipes with the tasting nots just as they appear in the episodes.
As a former fridays bartender, I can say that very specifically, the strawberry Henny has .75oz Henny, .75oz grand, 2oz strawberry puree (which includes sugar) and .5 oz agave sour. Nothing special about this one. The cotton candy cosmo is 1.25 oz skyy vodka, 1oz Cran juice, 1oz Pineapple juice, .5 oz Sour mix, pour over cotton candy. I should also mention, the only things that are actually specifically measured are the spirits, everything else is usually kinda eyeballed based upon how much space is left in the glass
Did they change the name from pink punk martini to cotton candy Cosmo?
@@mr_frantastic Yeah, down to the cotton candy being left in and everything. I think they used to use more cranberry juice too
Those are some weak drinks
@@kelzbelz313 You'd be right. Fridays isn't entirely in the business of keeping the customers interest at heart. More of their bottom line
The US menu is very different to the UK one
When you take your Yeti bottle of alcohol home, remember to put it in the trunk to avoid getting hit with open container laws
considering I've seen that law get worked around with construction tape on a plastic lid, I imagine you could just tape around the seal. But on the other hand, probably not a battle worth fighting with the officer who pulls you over
12:02 you can totally use any ground up hard candy in a cotton candy machine! i've done it with sour jolly ranchers and it was SO much better than regular cotton candy sugar!
^this^ i have played with butterscotch hard candies and loved it
I'm going to call all of these Friday's improved cocktails "swubs" from now on.
But you have to drink them while listening to swubstep.
Making these instead of going to Fridays would indeed be a big W.
Greg being so very excited about making a good drink is increadibly wholesome
😆 Meredith's comment about overestimating people's palates! I think about that sometimes, cuz I'll recreate one of these drinks once in awhile and pick out like half the notes he does. I daresay Greg has developed quite a discerning palate doing this for a living 😁 but that's just good for us too
I hope this series includes Margaritaville in the future.
From my memories of when I used to go to Friday's to see my dad, the signature drinks were for people that don't really care about cocktails and just want to get drunk on something unchallanging but also not beer. The ultimate long Island I remember being pretty good though. I use to go in and challenge the bartender to make different drinks. We had fun.
My dad work at Fridays for 30 years. They've had a lot of ups and downs. Mostly downs lately. Still miss those days. They use to make almost everything in house! My dad still has the cook books. They had great cocktails back when too (or the bartender was just good, idk).
Any chance you could see about getting scans of the cocktail recipes and sending them in to the show?
@@thomascollins5622 nope. My dad stopped working there 5 years ago and most of the people he worked with are gone. To clarify, the are cook books for food, not cocktails.
I don't think they use recipes anymore. In my last experience dining there it seemed everything was frozen, shipped in and reheated. I wouldn't say they went down hill. They jumped straight off the cliff
@@zmanjace1364 Damn. Was hoping those were in there.
@@J_D_B4379 it use to be family owned then sold to a holding company. It's a miracle they didn't run it straight into the ground and scrap it for parts already.
Usually if I'm going out to an Applebee's or something like that to get drinks I usually grab the weird seasonal ones just to see if they are actually any good. The Applebee's five dollar ones specifically I get because they are five bucks and if i'm drinking at a place like that it's not for any good reasons
Anything’s good with a microwaved plate of food I guess
Damn straight.
I think I've only ever ordered one drink at a Fridays - their Guinness Chocolate Shake. It's exactly as the name implies, and it is delicious. I won't order drinks at any of the themed chain restaurants because they're all neon colored water with powder at the bottom. As Merideth implied though, most folks drinking there would say what I enjoy tastes like battery acid.
If that's the Case let me throw a Recommendation in here: 3oz Melon Liquer, 1oz white Rum, 1oz Orange Liquer (I use Coantreau because it gives a Punch and I like the Dryness countering the Sweetness), 2oz Pineapple Juice and each 1/2oz Lime and Lemon Juice, 1/4oz Simple Syrup optionally. Shake with Ice together and strain in a Tumbler without any Ice in the Glass
@@freatv7612 that sounds dreadful. How to get drunk and diabetic in one unbalanced serve.
holy shit. literally 3 years ago i was on this channel thinking to myself "how do they have such amazing production value, and quality content but only have 100k subs?"
i used so many of this guys recipes... i can't even begin to tell you how amazing the painkiller is. but i fell out of bartending unfortunately for no reason. now here i am to check in on the channel and you guys got 1.5M subs???
time is a son of a bitch but you guys seriously deserve every one of these subs for the amazing work you put in to the content. keep it up! it's obviously working.
edit: oh my god it was actually 4 years ago. jesus i'm getting old.
I love when Greg makes a drink he LOVES by accident
Recently, I had a "personal recommendation drink" from the barfly at my local Jungle Jim's (a licensed jungle island/tiki themed restaurant chain). He called it a Wake-up Call.
He was really straight about it's contents, and this is how he listed the ingredients off:
>1 Cup of cold coffee
>1/2oz Simple Syrup
>2oz Baileys
>1.5oz Kahlua
I watched him mix it, and he did it up in a (cobbler) shaker, before pouring in a handled mason jar over ice.
It was a really pleasant, mild, and smooth drink. Really sneaky, too.
I'm curious if you'd be willing to try this out on the show, and perhaps even improve or expand upon it.
Baileys and Kahlua are practically made for coffee as it is, so I'm not surprised at all that this drink works :) you could probably spice it up with a bit of whipped cream and/or chocolate too
Simple Syrup, Baileys AND Kahlua? Wasn't the drink extremely sweet at this point?
Sounds a bit like a riff on a shakerato. It's espresso and some syrup, shaken on ice. Often you also add Bailey, making it close to what you got. I do wonder why he would use Kahlua. I'd say both Bailey and syrup already adds so much sweetness that I'd just stick to only Bailey. And as for the coffee taste, you have actual coffee, so won't need that part of Kahlua. But that's just how I see it - either way, Bailey + Coffee based cocktails are delicious as a kind of dessert drink.
@@LaMereACaniche I guess it depends on how sweet you like your coffee.
You could probably spice that up with a shot of whiskey, rum, or brandy as well.
I love TGIF's drinks. I used to love their adult milkshakes so much. I also go to very crafty places with very expensive drinks and appreciate them for what they are. Setting and price matter. They all get me where I want to go in that moment.
Well I said that before you got to "cotton candy cosmo" and I literally sat at my desk and gagged.
The feeling of 6:00 is so glorious. Making something you guessed at and being delighted
I admire your ability to pick out flavors from a mixed drink.
I worked as a bartender in Friday’s for 2 years, we sold ALOT of strawberry henny’s and cotton candy cosmos. I think there’s alot of room for the bartender to make these drinks well or poorly despite the corporatization, as the ones i have made sell very well and have tasted decent but ones ive had at other locations have been quite bad.
The more I consider what it is you do and why, the more I realize that Greg, you truly are an Artist. Well done Greg. Keep doing what you do as well as you do!
I'd love to see an elevated version of Outback's "Wallaby Darned". AKA frozen peach bellini.
Random recommendation for this series. Texas Roadhouse. I rather enjoy their drink called Kenny's cooler. I'm very biased towards fruity, tropical drinks, so it'd be interesting to see it from another perspective.
myah
Texas has their ras margarita and the waitress told me to sub for a tajin (chili lime seasoning) rim over my usual salt and it was AMAZING. Super fun and our roadhouse pours a tad heavier than the neighboring city's so I was happily buzzed by the time I finished dinner
@@skylerhall1537 ooooo. I will have to try that next time I go. Thanks for the rec.
Yeah, Texas Roadhouse would be a good one for this series. The Armadillo Punch is definitely something that would fit right in, being an incredibly generic Malibu-with-juices thing. I like it only in so much as I am a sucker for sweet drinks, but man, the stuff there is cloyingly so.
Boy do I have good news for you
Greg's reaction to the cobbler was such a delight. I could watch an entire video that's just versions of that drink, but starting with different fruits as a base.
Would be interesting to see "theme park" drinks, like drinks from restaurants at Disney or Universal. Surely the recipes are out there
The star wars cocktails are all from a star wars themed bar at Disney.
There's a whole book of recipes for Disney drinks, alcoholic and otherwise.
He's done the star wars drinks, and a boozy version of the Tiki Room Dole Whip!
Yes! Maybe a 2 part video of making a drink for each country in epcot?
i find my friends and family tend to order a beer with their meal or the sweetest drink they can find at the time. they aren't really looking for something spirit forward, they are looking for dessert with abv. so almost all of these are going to be hauntingly sweet
God I Wish it was Friday.
That'll be my rival restaurant.
If I ever see a restaurant called God I Wish it was Friday I'll know that it was you
Just a much lower end restaurant hahaha
This video has changed it from "Thank God It's Friday" to "Oh No, It's Friday"
made the first one with raspberries, gin and cointreau instead, came out amazing
you might wanna use a little more sugar syrup if you're gonna use cointreau coz it's much drier than grand marnier
Man the last time I went to Fridays like 7 years ago I was absolutely destroying Strawberry Henny’s. I also ordered chicken strips. Do with this information what you will.
Right on, then I'm gonna transcribe it in a bubbly script and spend some time in my "office"
They were both probably much better at the time. They were sold to a holding company, who obviously didn't care about good food and drinks. I think you were eating there right around the time of the sale, before the new owners destroyed the menu.
I definitely think Greg over estimates peoples standards for drinks. Any chain restaurant is going to be overly sweet. More people can drink a sweet drink than a spirit forward drink.
And they are more likely to drink more than one.
Yea hate not tasting even a hint of the liquor thats suppose to be the base of your drink
Most doofuses just wanna get hammered, not enjoy booze. Unfortunately.
Yeah that's exactly what I was thinking. Most people don't drink to experience the nuances of a high quality spirit or balanced cocktail. Most people drink to get drunk lol
I’ll drink neat whiskey but some days I’ll have a Calypso nuclear blue lemonade.
The descriptions of the "specialty drinks" from these chain places is why I only order bottled beer when I go out. Not a fan of saccharine-sweet drinks. Really appreciate the fixing of these sugarshot drinks.
Yeah, that or something on the rocks or a very simple 2 ingredient drink (like a Rusty Nail or a Godfather)
For the cotton candy cosmo you could use higher quality cotton candy. I've had this mindblowing pineapple cotton candy before and that could work well.
Hey Greg, love your videos! Two months ago I only had cheap pre mixed cocktails and now I go as far as to make my own ice 😂
How can you make your own ice? Are you a witch?
@@MrTristans80 You can get some silicone molds to put in your freezer to make the big, clear cubes like he uses
@@Ryanmiaku what's a freezer? In Canada we just get our ice from outside. Why would you need to make it?
@@MrTristans80 because lots of people don’t live in Canada. Some are even from tropical environments that absolutely cannot make ice without a freezer. And some want ice that’s clean for sure and/or clear, clear ice diluting slower than cloudy ice.
A freezer is something like a fridge but more intense, mimicking a cold environment. It can be used to freeze things like food so it lasts longer in warm/hot environments.
8:45 Meredith is correct here. It's not surprising that the professional CZcams drinky man has a higher tolerance for spirit forward drinks. And to answer the question posed, if I'm at a casual dining place I'm getting a beer. Maybe a margarita if I'm at a Mexican place. I wouldn't get one of the TGI/Applebees drinks because they seem like sugar-bombs. But I also wouldn't get a short cocktail or a straight pour, either.
Applebee's: We give america what they want....DIABETES!
Commenting so I can make this later
HTD's strawberry henny
3 Strawberries (but add to preference)
0.5 oz simple syrup
0.5 oz lime juice
0.75 oz grand marnier orange liquer
2 oz hennesy
Shake and serve unstrained
All recipes are in the video description as well!
@@myettechase They weren't when I commented. Glad to see he added them.
Hi Greg! I love this series!! I used to work at Cheesecake Factory and my favorite drinks from there are the "whiskey Ginger" and the "Strawberry Blossom" I think those will hard drinks to beat. But I know you're up to the challenge!!!
I used to like getting “cocktails” at different restaurants to try different things. Then I found your channel a few years ago and made some cocktails inspired by you and a few other channels and now anytime I go out to a chain restaurant I would be disappointed if I didn’t alter my expectations. Long story short, love you channel can’t wait to see what you do next
I remember many many years ago, Bennigans, had an orange creamsicle that was really good. You could be tue one to resurrect it
Oh man, you might be on to something here: the drinks of dead chain restaurants! Howard Johnson's had to have a signature cocktail or two, Steak and Ale probably had a signature mixed drink or two, I know Chi-Chi's had signature beverages. Greg could be the David Wonderich of late-20th century mass-market alcoholic beverages!
Outback has a drink called a Wallaby Damned (or Darned, depending on where you live). I love it, but it is very much your standard very sweet chain restaurant drink. I'd be interested in seeing you do your twist on it
I will order a signature cocktail from a restaurant. It does need to be different enough to peak my interest.
I recently had the Legend Margareta at Texas Roadhouse with three different Patron tequilas. It was nice.
They are indeed very tasty, and actually got my husband interested in margaritas and tequila in general; we've been making our own on the weekends, but didn't feel the need for 3 tequilas, just use Patron Silver in ours.
Hey Greg, a kind server at my local Chilis showed me the recipe video for their limited time cocktail “The Lucky Jameson” … give it a shot!
3/4 oz lunazul tequila
3/4 oz Jameson
3/4 oz grand marnier
1.5 oz sour mix
I'd love to see Outback Steakhouse! They're the only ones whose drinks I actually like
The best restaurant margarita I've had came from an Outback and it blows my mind because I go to Mexican restaurants often 🤣
The joy when Greg stumbles onto a good drink makes my day
I’ve recently gotten very into whiskey and researched how best to taste flavor profiles and all that jazz. Whenever I get a drink, I tend to get whiskey as a neat pour or with ice.
Listening to you talk about flavor profiles is incredibly interesting and I have had a blast watching your videos. I hope you continue that series of “the customer is always wrong” because those two you’ve done are great.
6:25 - I know where you're at. I make soda at home and I use a 50% citric acid solution, 2:1 simple syrup, caffeine, and 5% citrus oils in ethanol. It's definitely a nonlinear problem trying to get acid and sugar balanced in a given amount of water. When you get it just right, it feels like you found the holy grail lol
Would love to see Red Robin added to the mix. My husband always enjoyed their Screaming Red Zombie but some of their drinks were just plain weird
Putting out the Fridays episode on a Wednesday is the most "what a week" "captain its wednesday" shit I've seen
It’s Tuesday.
@@JohnInfante83 what a week...
I imagine Greg in his outfit wearing his apron walking in to the restaurant asking for each drink and for some reason it amuses me greatly
"always watching.... Wazowski." That's why I subscribed to you, Greg. Stuff like that just makes me laugh and I enjoy your personality. Also, whenever I'm feeling down, I have to go back and watch the "Plant Mommy" clip and that makes me giggle like an idiot. So thank you for the laughs!
loving this series so far!
EDIT: Also buffalo wild wings has some almost decent drinks, so I'd love to see your take on those
I love this series! Definitely hope we get more.
That Peanut Butter White Russian sounds weird and intriguing as hell, definitely go back for that! But keep this series alive in general, it's awesome!
One of the most deceptive drinks I make, my family affectionately calls "Straw-bliss". It tastes like strawberry lemonade ice tea and it is the sneakiest of bastards. (reminded me of the first drink)
1 oz Gin
1 oz Vodka
1 oz White Rum
1 oz Silver Tequila
I oz Triple Sec
1 oz Lime Juice
3/4 to 1 oz Simple Syrup
Muddled Strawberries.
Seagrams or Canada Dry Ginger Ale (dont use a highly botanical ginger beer, it has to be a sweeter less astringent ginger ale)
Shake everything but the ginger ale together with ice, strain into highball or larger glass with ice and fill, then top with ginger ale and light stir or agitate.
Its basically just a riff on a Long Island Ice tea but instead of cola and lemon its ginger ale and lime with the added strawberries. Without the strawberries it tastes like a arnold palmer or lemonade. I notice the taste between lemonade versus lemon ice tea is more associated with the the gin and ginger ale used.
That sounds amazing, and also like it would in fact sneak up pretty hard on you. I might have to try this.
Mmhm yes I love to just dump every bottle in the cupboard together with a can of pop, calm me a mixologist
@@whiteboysfavegoat I mean, this is basically a Long Island iced tea, with ginger ale instead of cola, and lime instead of lemon (as Gone Full Plaid mentions, in fact). It's not "dumping every bottle in the cupboard together with a can of pop."
It's not really all that different from a tiki drink, which might have just as many different liquors and an additional five different fruit juices/purees/garnishes added to it. Look at a Fog Cutter or a Scorpion Bowl, for instance.
Love this format!
Another fun episode. Since so many restaurant bars just (over)use sweet and sour mix in almost all their drinks, any time you create a drink that uses fresh juice you are probably WAY ahead of the game.
If you’re going to continue making Fridays drinks, I would recommend the June Bug. Another popular one. But I’m also curious on if you would make like a Metroid themed drink because no one does Metroid lol
Already saying that it would involve the blue curacao (don't know how to spell it) and raspberries for Metroid-ness. Or maybe he could make one for each version of Samus' suit?
Love these videos! Would be interesting to do the same thing with a bunch of 70's and 80's abomination cocktails. Kind of like Jefferey Morgenthaler did with the Amaretto Sour. I would love to see you attempt to deconstruct and remake something like an Alabama Slammer.
I adore this concept Greg!!!!!
The cotton candy cosmo is my favorite! thanks for doing this!
To answer the in video question: I used to love the sweet, fruity cocktails in my 20s, but I still wanted to taste the alcohol, partly for the taste and partly to make sure it was there. Now that I’m over 40, I can’t stand overly sweet, fake tasting chain restaurant cocktails. I can’t wait to try your “new” strawberry henny
I'm going to the bar tonight so Im probably gonna try one of these
Keep doing these! So much fun, and it gets my brain going for cocktail ideas.
For the cotton candy cosmo - you could try doing a flavor infusion into a vodka, the two original flavors of cotton candy are blue raspberry and pink vanilla - there’s some options there haha
Oh god, the cotton candy reminds me of something I invented for a dnd character who was a bartender- I had a whole menu of invented drinks, mind you, but The Confectionist was insane. Coconut cotton candy, pineapple, absinthe, and white chocolate. One day, I’m gonna actually try and make it and see if it’s good lol.
I will say this about most restaurants: You can judge the good ones by their iced tea:
1.Good restaurants won't run their tea through THE SAME DAMN FILTER AS THE COFFEE. If you taste coffee in their iced tea, RUN. Don't walk, RUN!
2. Good Restaurants will keep up with cleaning the containers after every few brews. Tea ferments and goes bad if you keep brewing in the same container over and over. We're talking a matter of hours. You can't let that sucker run all day without a clean if you don't want to make people sick. Again RUN! This place won't have an A rating for health code checkups.
I'm guessing the Fryday's Greg and Mere went to violated one of these tenants.
How does iced tea ferment? I make myself a batch every day and it's fine for a long time only washing the container weekly. Every batch cleanses the container with boiling water
@@shuttsteven Not everyone makes their tea with boiling water. Powdered mixes, cold-brew teabags, and a whole host of other things exist, which means that not every instance of making iced tea starts with hot water going into the container. Also, tea is very fermentable with just a few right circumstances, particularly if there's old residue sitting in the pitcher. Kombucha, for instance, starts as black or green tea with a SCOBY added to stimulate the fermentation, but that can also just happen over time. I've had big gallon pitchers of tea that I kept in the fridge start to ferment because I didn't finish drinking them in a few days, so if you're constantly pouring tea into a container with the dregs of an entire day's tea building up in the bottom, which might have ice in it but doesn't typically sit in a refrigerator between pours, I can easily picture it going to heck.
Try cleaning after every brew....
Who doesn't clean the pot?
@@Rex73777 You'd be surprised.
Where I work, we rinse the container between each brew, but it doesn’t get a full wash until the end of the day. Should we actually be going in and washing it after an hour or two, or is rinsing it fine?
I really love this series.
I love this as a series. Keep it goin, whatever you come up with!
I definitely order the signature drinks when I’m out, but I also refuse to order them as soon as I see sour mix listed in their “special daiquiri.” ☹️
While this isn't alcoholic, I was wondering if you could recreate a soda called Big Red. It's usually sold in only a few states and once you move away from one of them, its hard to get ahold of. Thanks Greg.
I think its about time for a nonalcoholic episode
Big red is nasty
Big Red is strange. Not sure if I like it or not, but it's so sweet that I have to be in the right mood for it.
Moxie is the tits, though.
Big red is made by adding lemon and orange oils to a vanilla creme soda
Big Red is the most disgusting liquid I've ever drank.
I love that you try to preserve the drinks in a thermos. So many of those “beat the restaurant” or “review and recreate” take it home in the plastic bag or to go up and try it room temperature and then go “it’s so gross”
The strawberry one sounds and looks delightful!
I think that the kind of cotton candy in the "Cotton Candy Cosmo" (as in blue or pink or green) will make a HUGE difference in the final flavor.
from 2 minutes of google, the color is 100% dye, though there are flavorings commonly associated with pink and blue (other colors probably are just whichever of the same 2 flavors the manufacturer feels like)
@@Crokto I have a cotton candy machine. While the color is from dye, i have yet to find green cotton candy that tastes like pink cotton candy.
flavours are indeed mostly psychological, they did test with people serving them the same drink and people will taste what you tell them they should taste, so whatever taste you make up your mind before you down a liquid will stick with you
@@CoffeeLoki67879 sure. then it probably tastes like blue lol
@@Crokto That is the most accurate description of the flavor of blue cotton candy i have ever heard.
I can't wait to see what the "weird food" and "weird drinks" at TGIF's are. They took away the one near me and I haven't been to one in years.
I hope your server wore more than the minimum amount of flair!
That riff you did on the Henny drink looks really good! TGIF needs to add a "How to drink" section to their menu! Then I would seek one out to try your drinks there.
Great idea, definitely want more!
Keep ‘em coming Greg 🙌🏽
If I drink at a chain restaurant (which I do not), I would do it to increase my blood alcohol, not for a mind-blowing drinking experience.
Seems to be the consensus. The drinks are terrible because they're not designed to taste good, they exist to get alcohol in you.
Yeah but like, Greg's old fashioned is going to get your blood alcohol up 100x faster than a drink with a split shot of cognac and liqueur, and with 1000x less the unnecessary sugar. If they were drinks of decent strength that didn't taste that great I'd agree with you, but these aren't even that.
He says, "the cotton candy cosmo".
Everyone recoils.
I love these episodes. Please keep them coming
Loving this series! Would love to see you do Dave & Busters
This is either gonna end with a C&D or you having an official HTD special cocktail menu at one of these places, and I’m eager to see which way it goes…
No one can copyright a recipe, so no C&D would ever happen.
@@JohnKelly2 I don’t mean for the recipe, I mean for the smack down of their drinks.
@@stillvisionsmusic Well, since he's giving a mix of purely subjective commentary and fairly accurate dissections of guesswork reverse engineering the drink, it's not really that much they could claim at a legal level. That doesn't stop them from invoking the legal system illegitimately and burying him in that quagmire along the way, of course.
@@JohnKelly2 The names may be trademarked though. They could probably try something if they really wanted to
First
Greg was first
Technically Greg was first 😛
@@CoffeeKnife thank you for pointing that out fellow Bry(i)an
@@bryanquill7498 your welcome Bryan
I most definitely don't have a discerning palate like yours, so I really enjoy hearing how you describe flavors and flavor combinations in the drinks you taste and make 😁
Love these riffs old boy 👏😊 Thanks for these and hope the day is kind to you🙏 Cheers! 🍻
Another great video!!! Keep up the good work Greg!!!!!
ooooh! I love the stawberry variation, I will definitely give that a try!
Yay! More of these improving reasturant drinks is a great idea I think
Been loving this series, cant wait for more
One of the main ingredients of Cotton Candy is air! It really cuts down the sweetness-per-bite. That and the caramelly burned sugar taste are basically the only things happening in cotton candy besides pure sugar taste. I think the cotton candy Cosmo should be served as a frothy drink with an egg white, and you should torch the orange peel garnish.
I can't stress enough how right you are with the strawberry cobbler. Fresh mint sets it off and makes it look fantastic. This is a banger.
Loved the classic Greg pour of lime juice at 4:30!
I love this video idea. So much fun and still interesting. Best part is that we really could make all of these drinks.
Can’t wait till the next one of these
I love the self confidence
Glad to see more Hennessy cocktails; that looks absolutely awesome. Totally gonna try it.
Love these
Awesome video! I'm eagerly awaiting the inevitable Chilis video and HTD's verdict on their popular margaritas.