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Mr. Muddle

For the spirited home

Duty Free Drinks


Flying Finn

2 oz Gin <Napue>
3/4 oz Cloudberry Liqueur <Lignell & Piispanen>
1/4 oz Lemon Juice

Shake with ice, strain into a chilled cocktail glass.  Ideally you would garnish with a cloudberry, but a raspberry would work too.  Of course, when I made this, I had neither.


Scotland has Scotch, Mexico has Tequila and Mezcal, Japan has Sake.  Finland has…well, uh..vodka I guess.  There isn’t really a signature spirit as far as I can tell.  But they are all about their berries.  Raspberries, blueberries, lingonberries are everywhere.  There was even one berry I never heard of before…the cloudberry.  It kind of looks like s more bulbous orange raspberry.  We picked up a container on our first trip to Market Square in Helsinki during vacation.  The flavor is tart and a little sweet and kind of musty (in a good way) all at once.  As I read about the various ways they’re used (in pastries, as jam, mixed with cream and sugar), I discovered they are made into a liqueur that is popular in Finland. I guess the Finns do kind of have a signature booze after all. Continue reading “Duty Free Drinks”

A Scotsman Walks into a Tiki Bar…


Sticky Kilt

1 1/2 oz White Rum <Lawley’s Light New England Spirti>
1/2 oz Drambuie
1/2 oz Aperol
1/2 oz Lime Juice

Combine in a shaker and shake with ice, strain into a chilled cocktail glass


When I was younger we spent some holidays at my aunt and uncle’s house.  They lived in a split level, so the family room was on the lower level.  That’s where the tv was, so I spent plenty of hours down there.  Three things are imprinted on my brain from all that time.  1) My uncle had 6 or 7 cacti near the sliding glass door to the backyard.  One was the size of a basketball 2) The walls were this weird grayish textured wood paneling. 3) There was a trap door in a section of those panels that opened up and turned into a shelf suspended by chains.  Behind it was a compartment that contained a bunch of bottles, basically a semi-hidden bar (even though I didn’t see many drinks made there).  The only bottle I remember from their bar was Drambuie.  I have no idea why.

Continue reading “A Scotsman Walks into a Tiki Bar…”

Muddle Travels: Finland and Estonia


Everyman’s Right

1 healthy pour of chilled vodka <Saimaa>
1 spoonful of lingonbery and blueberry compote*
a squeeze of lemon juice

I’m using my vacation measurements for this one.  Combine everything in a rocks glass (or equivalent), and give a quick stir.  Garnish with fresh lingonberries and blueberries.

* If you don’t homemade compote on hand, muddled fresh berries or a spoonful of your favorite jam and some simple syrup should suffice.


Hey there!  Mrs. Muddle and I are back from our trip to Finland and Estonia, and we are pleased to report that both those countries have pretty formidable cocktail (and beer) scenes.  If there is one takeaway from drinking in that part of the world, it’s that fresh local ingredients in various forms are all the rage.  And I’m not just talking juices ; there were purees, foams, syrups, and of course garnishes.  Also berries.  Man do they love their berries. Continue reading “Muddle Travels: Finland and Estonia”

Mixology Monday CX – Vinegar

 

After participating in a few Mixology Mondays, I decided it’s time for me to step up and take on the hosting duties myself.  It is both an honor and a privelege.  For those unfamiliar with the concept, here’s the tl;dr version of Mixology Monday: Somebody picks a theme, then within two weeks, like-minded cocktail folk from across the interwebs submit their recipes using said theme.  You can check out the site to learn more. Continue reading “Mixology Monday CX – Vinegar”

Trying to be Affable


 

Medium Talk

2 oz Gin <Citadelle>
3/4 oz Blanc Vermouth <Dolin>
1/2 oz Cocchi Americano

Express oils from lemon peel into a chilled coupe.  Stir ingredients in chilled mixing glass and strain into a coupe. Garnish with lemon peel and olives on the side.


I had the traditional James Bond split-base cocktail the Vesper, a cousin of the Martini, a couple months ago out at a Happy Hour in NYC.  After one of those potent drinks I was chatty, and after two, I was downright affable.  When I set out to make it at home, I substituted Cocchi Americano for Lillet – which elevated this classic drink – giving it a bolder, zippier finish. Cocchi is most similar to Kina Lillet, which the Vesper originally called for.

Continue reading “Trying to be Affable”

Collins Family Jewels


Ruby Collins

1 oz Gin <Short Path>
1 oz Campari
1 oz Simple Syrup
1/2 oz Lime Juice
~4 oz Grapefruit Soda <Izzy>

Combine everything except the soda in a shaker with ice.  Shake, strain into an ice filled Collins glass, and top with grapefruit soda. Give a quick stir to combine.  Garnish with lime wedge


Hot weather continues to be the theme of late here in Boston, so refreshment is of utmost importance.  That means ice.  That means fizz.  That means citrus.  Sounds like a Tom Collins to me.  This old standard combines gin, lemon, sugar and club soda to combat the scorchiest of heat waves.  As delicious as it is, sometimes I want just a little more kick in my drinks.  Luckily, the Tom Collins is as good a template for exploration as it is a thirst quencher. Continue reading “Collins Family Jewels”

Olfactory Hues


On the Nose

2 oz Gin <Short Path>
1/2 oz St. Germain
1/4 oz Green Chartreuse
1/4 oz Lime Juice

Shake with ice, strain into an ice filled rocks glass, garnish with lime peel.


It’s been upwards of 90 degrees here in Boston of late, so this week I wanted something light and refreshing.  I grabbed my journal and thumbed through the pages, looking for only drinks on the rocks.  This made me realize two things.  1) I should start using symbols to show how drinks are served (Mr. Boston does this wonderfully, with a little picture of the glass type next to each drink).  2) Apparently I really like up drinks (Is it too late for a retroactive New Year’s resolution to make more drinks on the rocks?).  Despite the lack of distribution in my recipes, I managed to find a suitable warm weather tipple.

Continue reading “Olfactory Hues”

Money Well Spent


Bowcaster

1 oz Dark Rum <Plantation Original>
1 oz Light Rum <Lawley’s New England Spirit (Boston Harbor Distillery)>
3/4 oz Pineapple juice
1/2 oz Falernum
1/2 oz Orgeat
1/4 oz Lime juice

Shake ingredients with ice, strain into a tiki mug filled with crushed ice. Add a few heavy dashes of Angostura bitters on top, and garnish with a mint sprig and add a straw.


As you probably know by now, I love finding funky vintage glassware.  It’s hard for me to walk by a Salvation Army, Goodwill, or other stores of that ilk without popping in to see what steals I can find under two bucks.  My arsenal of coupes and rock glasses has grown in the last few years, but recently I realized there is a gaping hole in my collection…tiki mugs.   Continue reading “Money Well Spent”

Better Know a Classic: Americano


Americano

1 1/2 oz Campari
1 1/2 oz Sweet Vermouth <ideally an Italian one like Martini and Rossi, but any vermouth will do>

Combine Campari and Sweet Vermouth in a rocks or highball glass with ice, top with club soda and give a quick stir.  Garnish with orange wedge or peel


This post is the first (kind of*) in a series on classic drinks.  I’m using the term “classic” loosely here, as a way to refer to standard drinks that everyone should know.  They don’t necessarily have to be old to be considered classic, but they do have to be delicious.

* Of course I just thought of this series title, but some of my previous posts certainly meet the criteria 
Continue reading “Better Know a Classic: Americano”

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