Search

Mr. Muddle

For the spirited home

Summer’s Bounty


Fauxsé

1 1/2 oz Gin [Bully Boy]
1/2 oz Licor 43
1/2 oz Dry Curacao [Pierre Ferrand]
1/2 oz House Strawberry Basil Black Peppercorn Shrub

Stir ingredients with ice, strain into a chilled cocktail glass.  Garnish with basil sprig.


Ahh summer.  Between farmer’s markets, variety of in store produce, and pick-your-own options a bound, a great season for the cocktail lover.  Last year after a strawberry picking outing, I made a strawberry shrub which, unsurprisingly, didn’t last very long.  Flipping through my cocktail journal I came upon one of the recipes I created with it.   Continue reading “Summer’s Bounty”

Better Know a Classic: Rum Swizzle


Rum Swizzle

2 oz Dark Rum [Plantation]
2 oz Gold Rum [Short Path]
2 oz Pineapple juice
1.75 oz Orange juice
1 oz Triple Sec [Short Path]
1 oz Falernum [house]
.75 oz Lemon Juice
few dashes angostura bitters 

Combine ingredients in a glass and stir.  Fill a Collins glass 2/3 of the way with crushed ice, and add contents of mixing glass.  Swizzled or stir vigorously until a frost forms on the outside of the glass.  Top with more crushed ice.  Garnish with orange slice and mint (cuz I had some in my yard).  Add any kitschy swizzle sticks you may have and a straw.

* adapted from The Swizzle Inn website


Sorry (not sorry) for the lack of posts lately, but I have a valid excuse.  I was on vacation! A cruise to Bermuda to be exact.  While aboard the ship and on shore, I had many a tropical drink.  However, the one I’m spotlighting in this week’s entry into the Better Know a Classic series is Bermuda’s other famous drink – the Rum Swizzle.

Continue reading “Better Know a Classic: Rum Swizzle”

Woodsy Refreshment


Conifer Fizz

1 oz Green Chartreuse
1 oz Cocchi Americano
1/2 oz Pine Syrup [Dram Apothecary]
1/4 oz Lime Juice

Combine ingredients with ice and shake.  Strain into an ice filled Collins glass and top with 3 oz club soda.  Garnish with lime slices.


We spent last weekend up in the White Mountains in New Hampshire.  It’s one of my favorite parts of New England, with outdoors activities galore and jaw dropping views.  Hiking is the real attraction though, with trails taking you up mountains, to waterfalls, and through dense forests.  So it’s no surprise when I got home I was inspired to use my newly acquired Dram Apothecary pine syrup I bought at the Boston General Store. Continue reading “Woodsy Refreshment”

I’m Gonna Drink You, Sukkah!


Lazarus Cocktail

3/4 oz Gin [Ryan and Wood]
3/4 oz Triple Sec [Short Path]
3/4 oz Etrog Liqueur [Sukkah Hill Spirits]
3/4 oz Amaro Montenegro

Stir ingredients with ice, strain into a chilled cocktail glass.  Garnish with lemon twist.


A few weeks ago Mrs. Muddle informed me a package showed up at our door that appeared to be boozemail.  She asked if I was expecting anything, but I was not.  It turned out the folks at Sukkah Hill Spirits sent me a bottle of their Etrog liqueur.   Continue reading “I’m Gonna Drink You, Sukkah!”

Split Base on the Seas


Maritime Law

1 oz Gin [Bully Boy]
1 oz Amontillado Sherry [Lustau]
1/2 oz Maraschino Liqueur [Luxardo]
1/2 oz Aquavit [Linie]

Stir with ice, strain into a chilled cocktail glass. Garnish with cherry.


Welp, it’s one of those weeks again.  Things are pretty busy around here and time is a precious commodity because Summer. So I’m dipping into my cocktail journal and pulling out a recipe to write about.  This is often an enjoyable bit of potable time travel, as I’ll come across drinks I forgot about or haven’t made in quite some time.  

Continue reading “Split Base on the Seas”

The Sweet Science


Pollenator

3/4 oz Rye Whiskey [Rittenhouse]
3/4 oz Pimm’s #1
3/4 oz Mead [Sap House Meadery]
3/4 oz Lemon juice

Shake with ice, strain into a chille cocktail glass.  Garnish with lemon “honeycomb”.


A few weeks ago my friend and I were driving through eastern NH, on the way to another friends house in Western Maine.  Along the side of the road we saw a large sign that read “Sap House Meadery.  Turn left in 3/4 of a mile”.  We looked at each other and decided to follow those simple directions. Continue reading “The Sweet Science”

Negroni Week


White Smoke

1 oz Old Tom Gin [Hayman’s]
1 oz Suze
1 oz Lapsang Souchong Infused Dry Vermouth*

Stir with ice, strain into an ice filled rocks glass. Garnish with lemon twist.

* Steep two tea bags in a 375ml bottle for about an hour, tasting every ten minutes after 30 mins. Remove tea bags when desired flavor is reached.


Hey everyone, it’s one of the most wonderful times of the year in the cocktail world – Negroni Week.  Bars across the country serve the classic gin/Campari/sweet vermouth drink, or their own variations, all the while donating proceeds from those drinks to their favorite charities.  Can’t beat being a barfly and a philanthrope all at once.  Not surprisingly, many homebartenders get into the act themselves. Continue reading “Negroni Week”

Cinnamon and Spice and Everything Nice


Hot Take

1 oz Bourbon [Woodford Reserve]
3/4 oz Bessamim [Sukkah Hill Spirits]
3/4 oz Ramazzotti
1/2 oz Dark Rum [Plantation]

Combine ingredients in a mixing glass.  Stir with ice, strain into an empty rocks glass. Garnish with charred cinnamon stick.  If you don’t have Bessamim, you could try 1/2 oz Benedictine and 1/4 oz Allspice Dram plus your most cinnamony bitters.


A few months ago Sukkah Hill Spirits was nice enough to send me a sample of two of their spirits.  I already talked about their Etrog Liqueur for the Julerita, so today I’m turning my attention toward their Bessamim Liqueur. Continue reading “Cinnamon and Spice and Everything Nice”

Aww, Nuts!


Creative Differences

1 1/2 oz Rye Whiskey [Rittenhouse]
1/2 oz Cointreau
1/2 oz Orgeat [El Guapo Bitters]
1/4 oz Dry Vermouth [Dolin]
1/4 oz Lemon juice
Few dashes Angostura and Orange bitters [Regan’s]

Shake with ice, strain into a chilled cocktail glass. Garnish with lemon twist.


Back in January, a good friend of mine was getting married in Cali.  For a while, he considered having me design a drink for the reception.  Since he lives in NYC, I would come up with a drink, and send him the specs so he could make it himself.  Ultimately, he got cold feet (on the drink, not the wedding), mostly because the venue convinced him to play it safe with a margarita variation (which was still delicious, by the way).  But we both agreed one of the drinks I sent him was worthy of a post, and that time has come. Continue reading “Aww, Nuts!”

Blog at WordPress.com.

Up ↑