ramble hey before we get into today’s episode we want to tell you about good mythical evening for one night only we are bringing you good mythical evening streaming exclusively on moment house get your ticket for a most indecent sloshy and random show that takes our classic good mythical morning favorites and torches the rulebook the show is live september 1st to jumpstart the labor day weekend tickets are on sale right now at goodmythicalevening.com if old fashions are for traditionalists and vodka red bulls are for party animals then who the hell are infected whitehead shots for today we’re talking about what your favorite cocktail says about you because this is a hot dog as a sandwich ketchup is a smoothie yeah i put ice in my cereal so what that makes no sense a hot dog is a sandwich a hot dog is a sandwich welcome to our podcast of hot dogs the sandwich the show where we break down the world’s biggest food debates i’m your host josh air and i’m your host nicole inaudible and today we are excited to be joined by greg titian greg’s the host of the youtube show how to drink a show about making drinks and how to drink them he lives in new york city and even though he’s never worked in a bar he sure enjoys making cocktails drinking cocktails and talking about movies video games and books all along the way he’s no stranger to the classic cocktails as well as the weird ones welcome to the podcast greg hi greg guys thank you so much for having me on that was um that was a great intro wow dude i always ask our guests to rate our intros out of 10 because we work really hard on them i it’s so hard for me to bring myself to write my intro it’s one of those things like resume writing where i get really self-conscious like i’m just going to avoid this job i don’t want to do it it makes me feel yucky like can i just take that that was great thank you yeah you can copy and paste that word for words yeah yeah just just pay us like like 10 royalties on all future earnings and you’re totally getting 10 an awful future okay cool then mommy ten dollars or a ten dollar flat rates in the cold weight to me that’s okay you can buy a cocktail hey what a segway you can buy one third of a cocktail in los angeles at that price that’s probably about that but no so greg tell us about your background in cocktails how you got into it i mean i love watching how to drink i mean i’m always looking for cocktail inspiration because i’m like somewhat of a noob to the world but tell us about your background so why why drinks i’ll tell you what um so when i have so many different ways i could tell this story so you just tell me what i’ve told enough and i’ll stop uh that’s great i’ll just scream at you the short version is that i was just always that weird dude who preferred cocktails to beer when my friends were throwing parties and stuff when i was a younger of age gentlemen mainly because i don’t know why um most beers and i found out recently that no it’s not all beers it’s just the cheap beers my friends were buying make me feel like i ate an entire loaf of bread like after four sips like i just cannot breathe and like why are you enjoying this oh my god um so i like the you know i find the cocktails are just feel lighter and better for me but um where like the the the cascade of events that like led to how to drink is kind of a weird and specific tale um i always had like this interest in cocktails and i got i had this pa job in the early 2000s um at a place called michael trauma company where we made food commercials which was like doing like super slow-motion 35 millimeter production of like wendy’s salads exploding and stuff it was like my first gig i remember we built an airplane i love commercial food production it was crazy i mean like and i i got to like absorb by osmosis i guess a lot of that like an interest and some of the tricks of the trade of like slow motion macro cinematography um and then moved on and filed that away into the you know back of my brain and then i went to film school and i got out of film school and i couldn’t find a job and a friend convinced me to become an editor and i became an editor and i made a living as an editor freelance like around for a while and then um my wife and i were in the city uh well no my girlfriend and i were in the city to to propose i was i whisked her away to new york for the weekend to propose we got engaged a nice we were at this bar um it’s called the back room and i was like not really into it we were both like let’s get out of here and i was like you know there’s a place in this neighborhood called milk and honey i don’t know where it is where you can find it that’s like they uh not to jump the gun here but they i believe are the progenitor of my favorite cocktail of all time milk and honey they’re like a legendary cocktail bar right yeah yeah milk i mean sorry too by the way i really i’ve just dominated the mic since we started the show no you’re the guest man take your shoes off sit down get comfy feel free to just edit like in post just edit in like air sirens and like responses and stuff um has anyone called you like the liquid food babbage because i feel like it’s it’s just it’s giving me like yeah just about to say that yeah no one has ever said the liquid food basically yeah that’s not a great liquid food gross to say that yeah but it sounds like you’re just babish yeah it makes more sense to me yeah i’ve gotten that comparison once or twice so that’s awesome and now you’ve been you’ve been running the youtube channel for a couple of years now six years wow crap man yeah man it was like i mean like og oh yeah uh yep me oh gee oh geez the oldest of g’s it started like much more in drips and drabs where it was like okay we will put together a production and we’ll shoot like literally the first seven episodes of how to drink was shot in a very long day in my living room with me and two other people and then i spent you know one of those a week um was being released and i said well i get a thousand subscribers i guess i’ll do more i thought i was filming like a reel for close-up tabletop food work for directing and i was like but also let’s make it a web series because i’m a millennial and i got to monetize everything i do smart smart smart and in reality i was like i had nobody to send a reel to like everybody like when i had been working i was working as an editor and you know you could tell your boss like hey i would like to direct food commercials to big that’s great i don’t make those what do you want from me yeah yeah um and the people that i had worked with at michael trauma company only worked at michael strauman company and also that was like when i say early like it was 2003 i was making this show in 2015. so it was like most people were tired like a lot of these were very old people who had moved on um so i don’t know i didn’t know what the hell to do with the daggum reel anyway well it’s it’s funny because you know both of us like you’ve had a little bit of experience chefing right but like i’ve only worked in the media world and we’ve actually gotten some comments who were like how did you get your jobs if you’ve never been a chef in a restaurant and it’s like because i have been doing the exact thing that i’m good at and doing right now my entire career so like the fact that you have a film background i think is really cool and it shows like that’s a hugely important part right it’s not just totally oh i’ve been you know slinging brunch drinks for the last 10 years or something it’s like no i’m a professional i know how to shoot i know how to edit i know how to be on camera i i have nothing but respect for the people who make fake food on the internet that no one actually consumes hell yeah hell yeah up top stunt foods stunt food baby that’s what we do [Music] all right so let’s let’s get at the question at hand here we’re talking about what your favorite cocktail says about you and because i think cocktails are one of those things that are like i call them like an identity food right sure if somebody asks you what your favorite cocktail is then whatever you tell them it reveals more about you as a person than it does simply what kind of taste you like inside your mouth right and so i think it’s a really loaded question and like i know for myself what i ordered a bar it depends entirely on the context right yeah i mean everyone has a go-to drink i would like to think but it also depends on the environment what i had to eat that day who i’m with is also going to depend if that’s going to like change my drink order oh it’s it’s a loaded question of course but greg what what do you think like cocktails say about you in general i think that well first off well that’s a good question i what do you feel free to disagree they could say nothing about you too yeah what do cocktails say about you um when i first got into cocktails when i was a young man in the night early 2000s i think what it said about me particularly not being a guy who lived in lower manhattan at that time was that i was a snob yeah no 100 but that was probably a little bit deliberate by yourself too you probably wanted people to think you were punching above your weight class dude when when when you are a young man trying to find his place in the world there is you must project an image i i went to many a wedding in those days and ordered a martini that i hated and i walked around that wedding with that martini in my hand wearing a suit sipping and thinking like that’s darn right i’m drinking this martini i’m a martini man look at me i’m a martini man um no of course absolutely uh now i like martinis but i don’t like those i still don’t like those martinis yeah those brief aside i can’t stand a drop of olive brine in my martini i love olives but rinse really rinse them off wait so what is your martini technique because i’m on the opposite level where i want it to be about 50 50 uh just olive juice sweet vermouth and a dashin sweet not really but sweetheart you’re not sweet for me sorry no that’s fine yeah i i think that no i actually i don’t mess with martinis at all that is one of those drinks that i i don’t believe i’ve ordered more than once at a bar in my entire life i’ve made one and i never went back again yeah and so i just i just don’t mess with them but like what do you think if somebody says their favorite drink is a martini what does that say about them they’re gonna eat oh man i want to give you a short answer but they need to say a lot more than their if they only say their favorite drink is a martini it says to me they’re very surface-based person and they haven’t really thought a lot about themself or their place in the world or their drink order uh martini is so specific to just say my favorite drink is a martini is like saying i’m trying to think like my favorite cars have four wheels like you know it’s such a just because there’s so many specificities that go into it yeah yeah like as tiny i mean like if a guy tells me my favorite drink is a vesper martini i know two things they have terrible taste and they wish they were james bond like that’s it yeah that’s that’s really the only reason to drink of esper it’s awful although i will say um i have had okay vespers um leandro from um from the uh uh educated bar fly came over to my place and made a vesper for me that kind of blew my mind but a stock standard vesper stinks is vesper is what lemon twist a vesper is a split based martini that splits the gin with vodka which is basically like saying i like to turn the volume down on my gin i don’t really get it like why you would split it it doesn’t really make sense because gin is technically it’s a flavored vodka it’s vodka flavored with botanicals in essence some people on the internet sure kill me for saying that but yeah that’s essentially what it is it’s it’s way more it’s a little more complicated than that but essentially it is a neutra it at one point in its life it comes out of the still as neutral grain spirit and then it goes back into another still for an infusion process um conversely like bourbon is never neutral grain spirit at any point in its process right so like yeah by that metric gin is flavored vodka and also vodka’s incomplete gin and then um and then quinoa and then there’s like this weird thing with the with the vesper where kina lilay is like the old formulation for lily blanc they don’t make it anymore so you can’t get it how do you approximate it and stuff like that and okay sorry we’re getting weight okay sorry i wanted to know because you just sounded really exasperated you’re like i just went through no i just went through all the james bond movies like the ones with daniel craig other than the new one and i never like i just heard the word vest for like 50 times like what does this mean but i never wanted to actually google it the other day julia was like i want to watch all the james bond movies because she’s never seen one and i was like there’s like 45 or something she’s like what yeah i’ve never like they’ve been making him for 60 years and she was like what anyways uh i have to share something so before i knew who i was when i was like 22 years old i used to work as a food stylist and uh i know it was a tough job i was on my feet all the time i was working at a boutique marketing agency and i would just after like a really hard shoot i would go to the bar with one of the graphic designers and we would both order martinis and chain smoked cigarettes and just sit there and smoke cigarettes and have like a few martinis because that’s what i thought i was supposed to do like as an adult like you’re a working woman in the city i’m like i’ve had a hard day you know i’ve been around a bunch of people been around a bunch of food let me just decompress yeah so in my mind a working woman that was there to decompress would always order a martini and then that’s what i would always do and then i realized i’m like do i really like these dudes this was sex in the city days i don’t think no this would have been a little bit post that when people started re-watching sex in the city on the streaming platform and they were like oh this this didn’t age well oh man this didn’t age well yeah so that was that’s what i always thought i thought a martini was for for the working girl you know that’s what i always thought yeah that that’s kind of similar with me in old fashions because that was the one whiskey i knew that i mean i think gender plays a huge role in this right 100 like sex in the city obviously with with the cosmos and the martinis and then you grow up with this idea especially like college a lot of your drinking opinions are formed it’s like dudes are supposed to drink dark liquor white liquors for cat owners you know it has that kind of like ron swanson except people didn’t understand the irony sort of vibe to it yeah and so the old fashioned was like the only whiskey drink that i really knew uh and so you know that’s what i would go to even though it’s like ah sugar whiskey nice i mean i still love a good well-crafted old-fashioned whatever i can appreciate it but that was my version of that was and also chain smoking cigarettes yeah right we were confused we didn’t know we didn’t know the harms back then nicole yeah data wasn’t it was available i was just blind to it but i never got the smoking bug i’m not gonna lie good for you never [ ] greg if i were to ask you right now if you wanted to communicate to me the best version of yourself and i said what is your favorite cocktail okay what do you tell us my favorite cocktail is a mai tai intro that’s my standard response can you just like go through the general mai tai recipe if you got any notes in the history please enlighten the crowd so um my tie was invented by trader vic um vic bergeron in i think 1944 i think it’s a 1944 drink is what it dates to um my spec is to do a split base of rums i do one ounce of a funky jamaican rum i like smith and cross and i do one ounce of a demerara rum like an el dorado five-year or something like that um one ounce of lime juice half an ounce of dry curacao half an ounce to an ounce of or joe which is a french almond syrup and then a quarter ounce of simple syrup but as i’ve gotten older i’ve simplified things i say what do you need that simple syrup for it’s just sweet let’s get it out put replace it with orjo i shake it over crushed ice serve it on the ice it’s served on and then you take uh okay so the visually present presentation visual presentation obligates you to take an upturned lime husk and put it in there wrong side up so that it looks like a little island this does nothing for the flavor or like drinking the drink but it’s a visual like you know you’re supposed to do it and on the internet if you do things wrong people yell at you but i will say a sprig of fresh mint is vital i like i hate making a mai tai without the sprig of mint because you want to bury your face in that mint when you’re drinking the drink and the whole thing works together at once i freaking love a really perfect mai tai um it is to me like oh god it has so much going on in it and yet there’s nothing you can take away like it is the engineer’s perfection like it’s done because there’s nothing left to remove it is all of the complexity that we lost in prohibition you know in the golden age of cocktails was actually like the mid-1800s and we made it legal in the during prohibition and the bartenders went out of business or they went overseas and we lost a lot of that and that’s where you get like these two and three ingredient drinks from is a super simplified mixology and then it’s the post-war period and people are doing tiki now and all of a sudden there’s this explosion and super complicated drinks like i think the mai tai is really the apex of the form where it’s just like everything is there doing a job and intention and imbalance and presenting a thing that’s more than the sum of its parts but the drink i drink the most is an old-fashioned because i’m very lazy fair honestly okay so i the mai tai thing is really fascinating to me because tiki drinks we’re on this huge resurgence of tiki drinks right i think yeah we we all live in like uh large market areas where you can say crap like my ties are back yeah and we can and it’s dude yeah you you can’t spit and not hit an espresso martini yeah yeah lay right in the city right now but then my time you know what’s up in l.a man there was so there was a um a restaurant in los angeles that was serving a forty dollar mai tai yeah that was like a thing it was an interview what’s that koreatown spot the fancy one i don’t know whatever no but anyways point is that that was like a thing like they sent around a press release like we have a 40 mai tai it’s crafted exactly uh from you know the the trader vic’s recipe except using this rom and this round and whatever and so they they made a whole big play of it but it was kind of this um ironic high-low thing right because for a while people thought of tiki drinks as fun party drinks oh they’re just sweet they have a bunch of fruit juices the alcohol etc that was the thing but then now they’re completely back it’s like a chef making you know the 25 poutine where they’re just like stoner food baby it’s in with apologies to the entire uh country of canada for calling your natural dish stoner food but like let’s be real fries and gravy babies yeah that’s right but anyway so like if you told me your favorite drink is a mai tai knowing you and your credentials i would be like this is a man who is not afraid of what people’s opinions would be about him like you you know what you want out of life but also you’re so sort of on the cutting edge that you know this is almost like the correct answer for the time period if that makes sense that’s what i’m saying hmm you know this is i don’t know podcasts about judging you like a time traveler we’re just judging each other you’re like the omniscient time traveler who’s like my ties are back ergo yeah my favorite drink is in my tie you know why because i can back it up with history and facts and drinks like tiki cocktails the ones that brought back nobility to the cocktail craft dead ass honest right here that’s like that’s what i think is that accurate at all uh i gotta i gotta parse what you just said about me and make sure i understand the statement here now because i i heard two conflicting points here you said i don’t care about what people think about me but you also said that i’ve chosen this dream because you know you try you don’t you you want people to think that you don’t care what they think oh i don’t meta yeah oh that’s true i probably do care what people think but i don’t yeah i think we all do i want to believe that i don’t care what people think about me which is why you drink my ties but i do no i drink them because that’s delicious because i love them that is actually that’s just the tip of the iceberg i mean all alcohol tastes like yours that peel back here what’s your relationship like with your mother don’t start don’t start you know it’s straight it’s complicated that happens you know uh we’ve all been there your mom’s nice my mom’s the best my mom will be all your moms um okay josh tell us you’d love shala greg she’s the best what does your favorite cocktail say about you josh what do you think oh crap okay so uh greg and i have already talked about this a little bit so i think he knows the answer uh we talked about uh the the bar in new york that invented it and it’s a relatively new drink it is the penicillin oh you talk about it it is the penicillin it is blended scotch i’ll typically use monkey shoulder why because liquor.com probably said that that’s a good one and i was like it’s only forty dollars as far as the blended scotch goes i couldn’t tell you what better thing to do i’ve tried using some japanese whiskies because i want people to think i’m more cultured than i actually am uh-huh but really i just went to bevmo and didn’t care how much money i spent nice and then i’ll use some laphroaig quarter cask with a little floaty on top i add a little bit of fresh ginger juice because i own cheesecloth and i can do that and i make my own little honey syrup like once every two weeks because sometimes i don’t even put the honey syrup in the fridge even though i should but i want it on the bar cart and then you know what it gets moldy and then i gotta throw it away flies do jump in there yeah uh but that’s my favorite drink that’s my all-time number one answer what does that drink say about you that’s interesting i think that drink says you want to be very interesting you want people more than anything in the world greg that’s a very cutting edge drink you want people to know oh what is that what is that drink that’s not something most people have heard of i’ve heard of that and you obviously have heard of that but i think that you know if we’re going to be a little scathing here i think that’s what that drink says yeah oh you’re not scathing at all no you hit it on the head my god we have a we have a podcast like all we want is for people to talk to us and think we’re interesting true that my favorite comment i get on youtube is you just don’t you you just you’re just doing stuff that people want to see he’s like yes button like i made a chat exactly thank you that is when people talk about the idea of click bait it’s just like i think we make funny good things and i want more people to see that funny good thing so yeah a chef doesn’t make food that he thinks people want to throw on the ground that’s true of course josh i think uh the penicillin says well number one i have an allergy to penicillin did you know that you’re so interesting for having an allergy to penicillin my emergency contact you should just know that no no i’m not i’m not your emergency i don’t know i was trying to be cute i shouldn’t be anyone’s emergency josh that was a bit you stomped all over it yeah do you see what i deal with um i just i think that just me yeah i kind of just to piggyback on what you said i think you want to be interesting i think you are interesting so thank you so yeah i mean it’s a unique drink not everyone knows what a penicillin the first time i had it was at a speakeasy in tel aviv wow sounds like how interesting is that that’s interesting ginger combo i respect it it’s not my thing though honestly no that’s that’s always been a combo that i really love though even like my favorite cookie is just a very heavy spiced ginger snap i got some tate’s gingersnaps the other day what a delight paired it with a look with a white claw black cherry wow you’re a man of taste now that’s a cocktail from a man of taste [Music] there are few better foods to eat during the summer than a nice juicy grilled piece of chicken or 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campari i do like the way that they taste i like the way that it makes my tummy feel because i believe it’s it’s an aperitif or a digestive i don’t know whatever it is i just like the way it makes me feel also i there’s just like this this feeling of holding that cup what everyone around me is is drinking a skinny spicy margarita and it’s just it’s again it’s that uniqueness it’s like no one else is going to be drinking this so i’m going to be drinking it so i think it also feeds to my like desire to be unique the desire to be the one girl that does this yeah so it definitely i like that you’re sort of like almost unique in its sparseness right because it’s it’s a one one one cocktail i don’t need mixers yeah you don’t it’s just three lickers thrown in a glass but that said it’s also like it’s a visually striking drake you see the groni it’s the bright red from the campari you know and you just see someone holding that it’s almost like a beacon it’s like you’re attracting attention to yourself but then when people go what is that and you’re like oh it’s really just three liquors in a glass and you can kind of put this in an old fashioned glass or in a stemware on the rocks or neat or up rather i i like it in a in a whiskey glass yeah big ice cube damn right clear clear ice that’s the clear ice but fun fact about me i i so i lived with my parents up until like a few months ago because i just got married so i’ve never been able to make my own cocktails i’ve never had the freedom or the ability to just go into my kitchen and mix up a drink but it’s something that i’m starting to experiment with now and i’m very happy about it what have you been experimenting with like do you see your taste changing now well i’ve only opened two bottles of whiskey one of them was a japanese whiskey and i’ve opened one bottle of gin so i’ve kind of just been playing around i still don’t know was it the botanist yeah i stole it from work we steal a lot of liquor from work workplace theft is a big hobby of ours i it’s it’s part of the research budget you guys have a culinary oriented pro operation yeah you have to take those things home and work with them i mean i don’t understand the problem there it seems fine that’s actually what it is it’s all from the the show fancy fast food that we do where you know we try and make like baconator or whatever as expensive i had a version of that i wanted to do that for one episode i wanted to do the most expensive old fashioned because i got this bottle of pappy van winkle and i thought that would really really annoy people to mix with it um yeah exactly half our content strategy is just pissing people off i’ve been trying to get my hands on that for a minute it’s very hard to stop your hands on don’t worry about it you don’t okay fine yeah okay fine very overpriced it’s for the show oh well you can get anything you want with money uh but you’re right but it’s over people like oh boy where’d you find it i was like i with a lot of money you know and i was like but how do i make an old-fashioned more expensive and i was like maybe we get like vintage aged bitters or something they don’t exist there’s nothing i could do the only thing i could do is like have there’s there’s no that’s it like there’s nothing you don’t harvest sugar yourself yeah well it’s time for that you know go ahead it’s like make it yourself just like take the sugar cane juice you know dehydrated an oven really do that i’m curious okay so we’ve talked about our current favorite drinks but like where did we all start because you you mentioned the martini at a wedding sure and for me that sort of moment was especially at college parties because i mean i i could not to brag and jump back into that toxic masculine mindset of 21 year old me but i could really crush some light beer that is the thing milwaukee’s best light they really go down easy but that said i especially as i got a little bit older i was like i want to present to people that i am a foodie and i know cocktails so i’m going to make a dark and stormy and i would muddle fresh mint with uh with lime and i don’t even think you’re supposed to do that for a dark and stormy and then i would add it you’re certainly not but hey it made me look really cool because i got a little cocktail shaker for ten dollars and then i would uh put the rum in it and then i would decant that out and pour ginger beer and squeeze some lime in it into a red solo cup and say do you want a dark and stormy and someone go what’s that and i go it’s a cocktail that’s great yeah and so that and so that was my kind of like first foray into like this is people assume something about you because of what you’re drinking and i would do that and boy were people impressed at a party and it was just flat and gross and watered down and i’m fine with it were they impressed i you know i always i think that my my dum-dum martinis i wanted them to impress you but i think that people like it didn’t really work for me i think that the ladies at those parties are like what a stiff what a square who is that guy yeah don’t make me have a more accurate view of my past self because i think there’s a lot of things i’d look back on and really cringe uh i would make it with crack and rum also oh yeah that’s nice upsetting you know you know we sorry go ahead i’ll just say crack and run people always on me about my dislike of um spice drum i’m working on an episode about spiced rum and why i hate it and you know what crack and rum always reminds me of yeah similar time frame in your young 20s you ever get dragged to a hookah bar oh no i’m i’m doing the dragon baby i love me a hookah bar you know the the the vanilla goop hookah tobacco the one that’s yeah that’s what kraken tastes like it smells like a strip club i love it pretty much yeah but a little bit we should do best hookah flavor that’s a good podcast yeah it’s it’s apple star it’s starbuzz apple and i’ll [ ] mint uh oh yeah yeah you got it i’m uh i’m a menthol honeydew guy yeah give me the mint and the melon actually mint melon’s really good it’s a good one actually it’s really great what are other cocktails that you think like if you had any advice for you know a person say they don’t know a ton about you know cocktails if they’re to go to a bar because i remember going to a bar and feeling a bit intimidated right i was like i’m not gonna know the right words i remember the first time i went to a bar i was nervous i would say the wrong thing and so i said gin and tonic please and they said what kind of gin and i was like oh remember gin commercials and i was like uh tanqueray tanker is great and so that was like my sort of you know first go-to drink at a bar but what do you think it could go to is it’s not going to make a bartender hate you and is going to make people around you love you and finally make you love yourself bartenders hate making mojitos sticky they hate making them they hate muddling don’t make them muddle um it’s not going to come up accidentally but it goes without saying don’t order ramos gin fizz they don’t like that you ask if you’re allowed to order that but you’re also not going to accidentally find yourself in a place where you could order that yeah that makes sense um and that’s i think about it but also i don’t work in i never i i’ve never worked in a bar as you pointed out oh yeah that came up i don’t even know um what’s a good first go-to drink i think that you got to read the room i mean this is kind of a cop-out answer but like you got to know if they want to be doing cocktails here if this is a beer and shop place you know well sometimes it’s not clear there’s i i went to this bar a while ago and it was very much a crowded crowded party bar at the time like they had a dj on set and it’s just people sweating rave raining from the roof right with that said it’s like it’s like a supper club earlier in the day it’s a what do they call it a club storant yeah if you will and so they had this craft cocktail they had this like craft cocktail list up where it says like old-fashioned but there’s like 19 ingredients that are not in an old-fashioned and they’re like burnt orange de morara syrup whatever and then there are people ordering you know with 50 people online like give me the old-fashioned and these bartenders are just like furiously muddling in that situation you just you just get a tequila soda right and you just crush it always so it’s tequila soda my first i’ll order i’ll look at the cocktail menu that’s my first thing you know i don’t want to order a cocktail from a bar that doesn’t want to make cocktails and the first thing to do is like do they have a cocktail menu i’ll look at that i’ll try to pick out one because generally i think i think this should be their best foot forward right this is what they want you to order so i’ll try that and if that drink isn’t good my next drink’s probably a dark and stormy because that’s really hard to mess up that’s my go-to for oh you don’t really like to do cocktails and you know i do like some beers but none of the ones i like are on the menu here uh or that look appealing to me here on the menu here i will have a dark and stormy thank you my my sort of handshake to the bar is because the penicillin is something that if you’re at like a craft cocktail bar it’s dedicated craft cocktails if it’s not on the menu they can definitely make it but sometimes there’s that little you know where you’re like two drinks deep and you you drink whatever’s on the menu and then you pull someone aside and go can you do a penicillin yep and then sometimes they take that as like a challenge i went to a bar once i was like can you do a penicillin the guy was like uh yeah i might have to make like a substitution but yeah i was like all right and then he brings me like a highball glass with like soda in it and i was like what’s going on here it’s like uh so so so so we didn’t have ginger syrup and uh we didn’t have any uh like scotch and so uh what this is it’s like passion fruit soda with whiskey in it and i was like that’s not even okay but they but i didn’t read the room they were also like they were like a coffee bar also and this is at 11 am i was catching a flight in austin it was a whole thing interesting and so that was one of those things where it’s like you played yourself josh you played yourself on this one that was not i wanted him to think i was interesting and now he just uh greg you got any closing any closing remarks here we’re about that time where we finished things up i think we’ve really gone down the freudian and jungian rabbit hole people always forget to throw young in there and do you have any closing remarks about like you know do you think that cocktails should carry this sort of weight do you think they should say things about you or should people just drink what the hell they want i think that both of those statements are absolutely true and you took the words out of my mouth i think not only do your cocktails say something about you but the way that you walk says something about you and the clothing you wear says something about you and if you really want to go down this path you’ll drive yourself crazy and at the end of the day what you should do is forget what those people what what people are hearing you say unless you’re saying something unless you’re unless you’re getting heard say something you really don’t want to say and do what you actually enjoy um but yeah but also at the same time like of course people are judging your drink i mean they’re probably into the world of course they are yeah right like that’s what’s happening uh hey man man i’ve been told that i walk like a mother about to score on a child and i don’t know what that means that’s with intention you got some place to go [Music] hey hot doggers we wanted to tell you about our exciting upcoming event mythicon heck yeah we do mythical is our first ever immersive weekend experience with the mythical kitchen rhett and link and a big old bunch of the mythical crew there’s a carnival a dance party live podcast it’s gonna be huge it’s on october 28th to the 30th in austin texas for one weekend only so you don’t want to miss it check out mythicontickets.com for ticket availability event details and any updates tickets are on sale now including packages chalk full of super exclusive merch and a very special sunday brunch with your favorite mythical crew members and we all know your favorite mythical crew member is nicole head over to mythicontickets.com right now to check out availability [Music] all right nicole and greg we’ve heard what you and i have to say now it’s time to find out what other wacky ideas are rattling out there in the twitterverse it’s time for a segment we call opinions are like casseroles [Music] we got at d landry 63 fish markets don’t actually stink they smell great anyone that disagrees doesn’t actually like fish hmm i have been to both kinds i have been i i i hate to have the the i’m gonna walk the middle line here but i’ve i’ve yeah a fish market that’s working properly smells fine i have no problem with the smell of a fish market that is in sound operation but there’s a fish market down the road for me that has had some refrigerant problems yeah that’s tough and i mean nah man that ain’t good that’s a bad smell i i know exactly where this person’s coming from though and i like really 85 percent of the way agree with them because i think when people talk about fish right i heard food network chefs growing up all the time being like your fish shouldn’t smell fishy if it smells fishy it went bad no it’s a fish it’s a fish it should smell like a damn fish and also the quote unquote fishy or tasting fish like things like mackerel right they’re like the most just it’s more fish per fish yeah that you get don’t water down the fish i want my fish to smell like fish i want it to taste like fish i got to go to the market that smells like fish and i don’t mind it cause it reminds me i’m eating fish the other thing about fish market too is like the fish are not yet cleaned so they still have their scales and all the brine and stuff from the ocean like no there’s a lot of other smells happening at the fish market than the fish yeah that’s fair you know you guys you guys are too nice uh i think fish markets smell really bad even the clean ones they’re not pleasant they’re gross i don’t like them sorry like a cheese cave but do you like a lot of fish i love fish i’m a sushi fan no i don’t i can’t i can’t like i can recognize a cheese cave or a cheese store or whatever smells bad but i enjoy the product good what either my feet smell good and the cheese stores smell good or they smell bad you gotta pick them you can’t think my feet smell bad in the office and that cheese store smell good never not once been that close to your feet no time like the breath all right nicole you go you go you go dump the sack let’s get weird yeah greg you’re invited come down swallow my feet sarah no sarah 96 his sweet pickles are better than dill pickles what say you no that person’s wrong they are i like dill pickles more than sweet pickles i don’t mean to always play devil’s advocate here but you ever eat a sweet pickle and if you don’t think of it as a pickle if you think of it as a candy cucumber it’s pretty nice it’s a nice yeah well refrigerated candy cucumber but as far as serving the needs of the pickle nah i love a sweet pickle but i would never rank it above a proper dill pickle my god that’s tough that’s tough all right here we go at thomasfall223 okay hear me out so you know it’s gonna be a good opinion american cheese on pb and j it’s amazing yeah i’ll hear that out i’d give that yeah i don’t think i’m gonna like it but i would try it yeah i’m willing to be convinced i’m willing it’s about 60 cents worth of ingredients so you’re not right the opportunity thought isn’t crazy exactly uh i’ll do it should we all pledge to do it yolo i think we should all pledge to do it and then oh this would be a great little we’re also going to diversify across platforms we can all try it we’ll post on the social media the day this comes out no yeah i got a lot of stuff too that sounds different i’ll do it fine okay challenge pbjc channel how do you abbreviate pasteurized processed cheese products p p cp can i reveal an embarrassing food fact about my my own life right now absolutely this is foreign i was left to my own devices a lot after school when i got home and i would peruse the house looking for snacks and i would come up with unusual combinations and one of the things i settled on as one of my favorite after school snacks as a as a wii middle schooler was an entenmann’s chocolate eclair paired with a large deli style dill pickle eaten eaten together or separately and i don’t like bites all right like alternating bites because of the the really extreme contrasting flavors between the salty and the sweet of them and also i liked that they were roughly the same form factor so like they were the same volumetric amount of food that’s just like some weird ocd thing that was going on in my brain but um very tasty in your mouth made me sick many times kept going back for more that’s that’s your rosebud man that’s your rosebud that’s how you because when you’re talking about the mai tai you’re talking about like the perfect balance yeah yeah you know these that’s that’s the chocolate declaring the pickle that could be it that’s it we found it yeah people so when people tell me that american cheese goes go with peanut butter and jelly i won’t judge i’m willing to try that i’m gonna try it yeah we’ve all done stuff maybe we’ve all done deep dark stuff bc simmons04 says double the amount of garlic in every recipe all these recipes calling for one or two cloves ain’t cutting it stuff i think that if you want it more garlicky yeah maybe it needs more garlic but i also think that if you’re not getting enough flavor expression from your food you have actually undersalted yeah salt is the baseline from which all flavor harmonies are written you’re smart you need a little more salt in there before you commit to going because if you put too much garlic in something you’re going to feel it one hour after you’re gonna have some monstrous heartburn true maybe bring up the gain on your microphone just a little bit before you start putting in a bunch of uh you know uh distortion pedals and stuff like that and i don’t i’m trying to think of a really stupid analogy i listen to a lot of corn and so distortion pedals are kind of my thing oh okay horn’s like your favorite band ah what do you think that says about me you are 12. yeah fair enough no okay i’m just saying they were kind of revolutionary for the new metal genre uh they were what i would say about a thank you what i would say about the garlic thing is i agree with this in the sense that i think you should either have zero cloves of garlic or 30. here’s the thing i i’m a big evangelist on the idea of people are cramming too many ingredients together in the same recipes and then being mad that they’re not tasting the garlic it’s like well if you want to taste more garlic you can a add more garlic b take other things out of there make it about the garlic if you’re into garlic make i mean piccata right piccata got what five ingredients in it make one of those ingredients 30 cloves of garlic have a fun time if you’re making a giant bolognese i know garlic seems important to that you omit the one clove of garlic in that bolognese you’re not gonna know the difference you might be right you know what i mean it’s like black pepper and bay leaves like let them be the star black pepper and baileys bay leaves oh babies i was like what you guys thought i had to do portions done now yeah um i like garlic i mean i i don’t understand why like i see all the memes like recipe calls for two cloves garlic and it’s like a mount my recipe mountain of garlic i love garlic but i’m not like obsessed with it in a way that i need to put it in all my food like times we’ve fetishized garlic as a society we have we have it’s very strange yeah fetishized shallots i’m down let’s do it yeah change the narrative i think a lot of recipes should leave themselves room for like to taste because like you know what kind of garlic did you buy did you buy that weird purple elephant garlic that’s huge those are big cloves but they’re not very powerful tasting did you get like you know what i mean like maybe you live someplace where garlic comes out really strong and you need to adjust that i have basically been trying to work that into my own show too it’s like you know well you know the simple syrup is always the taste it’s always taste yeah yeah yeah everything in food is to taste don’t make it if you don’t taste it and it tastes good yeah taste your food always uh this next one it’s it’s kind of cocktail adjacent i’m proud that we got one at hating since 87 lemons are superior to limes in every way yeah you jump in greg they’re more versatile they are more useful you can definitely do more with a lemon than a lime i can’t say that they’re superior i’m not i’m not a lemon supremacist i can’t get on board with that kind of a reason um i think that like for one it’s edited out of every episode of how to drink that you hear me squeezing squeezing line but there’s footage in every single lime squeeze of me on camera saying it doesn’t go to air uh god dang i just love the smell of limes just smells like vacation every single time like it’s just like such a transport of like the combination of limes and rum to me are so powerful um in some like part way back in my brain stem that i can’t go with that but i will recognize that lemons are more versatile i’m gonna one more thought i’m gonna keep talking i’m gonna keep talking you’re not gonna get to stop me lemons are way more versatile you could do so much more with them but all of my personal favorite things demand limes i want some cuban black beans and rice i need limes and i want uh daiquiri or something like that i need limes i want a you know a mai tai i need limes lemon is going to be a very poor substitution in any of those things i feel that lemons are like i’d say their limes have a bit of more bitterness and character to them right lemons are a bit sweeter have less pure citric acid flavor a little bit more fruitiness to it and also there’s more juice which i understand there’s more juice per lemon i get where they’re coming from that said that bitterness in a lime that’s the beauty that’s where the money is made baby you squeeze that i mean one in in cocktails lemon and lime they go way different directions right but then even on on food like i’m thinking there was a lime shortage of taco trucks in california for a minute really and so they were serving lemons and it just it didn’t work like the the the lime the bitterness cutting through that like sweet cinnamon on the alpa store you know the lemon just didn’t cut it yeah and so i i know where he’s coming from like when i’m squeezing fresh juice for cocktails which is something that i do very often because i’m very cool and interesting you get like four times the the juice out of lemon then you do a lime i agree i wonder what would happen if we had lime juice and lemon juice with a little bit of extra citric acid in it if people could tell the difference yeah i think you could i think they’re really different in character dave arnold i think does that he yeah if you get um liquid intelligence he’s got like a whole bunch of like future ingredients that he developed and stuff like and i’m pretty sure it’s in that book and maybe i’m misquoting if i am i apologize but i think it’s in there he has a thing called um lyme acid and lemon acid which are basically like the iso how to make the isolated acids from both of those things and concentrate them um that’s awesome there’s a lot of wild stuff in there that’s like okay that takes a i need a rotary evaporation machine like i’m not gonna yeah we tried to buy a hundred thousand dollar rotovap and and no one would we did well we made a really half-hearted effort no no this is like two weeks ago me and ben get really into it for a minute that would have totally and on that note thank you for listening to a hot dog as a sandwich if you want to hear more from us here in the mythical kitchen we got new episodes for you every wednesday don’t you want to thank him for being here nicole we do it at the end of this oh we do yeah that’s how it always works we might not wrap up a sign and then i say something controversial you try and respond to it i cut you off by ending it and then we we say talk to greg that sounded abrupt i was i was unprepared i was like whoa and he just ends the show wow i was like whoa okay now i say my part if you want to be featured on opinions or like casseroles you can hit us up on twitter at mythicalchef or and handyzada with the opinion casserole and for more mythical kitchen check us out on youtube where we launch new videos every week and of course if you want to share pictures of your dishes hit us up on instagram at mythical kitchen greg thanks so much for joining us man i realized how messed it up it is that we put our own plugs before we let you plug what you should play what i was saying that’s terrible i don’t want to do that i wish i could turn back the wheels of time no truly i mean this is a really enlightening conversation uh i feel like we we broke down a lot of bridges uh found out that nicole has the healthiest relationship with her mother out of all of us uh monsterclub that’s pretty exciting i could have talked uh but yeah man where can people find you you can find me on youtube uh if you just if you do a search for how to drink you’ll find me i’m there um you can find me on instagram and also on twitter at how to drink but there it’s got a number in it because i couldn’t get my actual handle and that’s you’ll find me if you look for me i’m not that hard yeah all right i’ll see y’all next time [Music] thanks for listening to this episode of a hot dog as a sandwich and hey before you go we wanted to remind you that season two of stevie’s podcast best friend’s back all right is underway this season expands on stevie and nagin’s friendship from last season but explores all new themes and ideas yeah episodes will feature an open conversation with a gynecologist who just happens to be nakeen’s sister the ins and outs of eel sex and a deep dive into the most embarrassing items to be found by security at the airport things get crazy this season so be sure to follow best friends back all right on apple podcast spotify or wherever you get your podcast all right i like that me too all right all right all right