Mr. Muddle

For the spirited home

Creme de Menthe

Shamrock Spritz

1 1/2 oz gin [Detroit City Distillery]
3/4 oz Creme de Menthe [Short Path]
1/2 oz Green Chartreuse
1/4 oz Lime Juice
Club Soda

Combine first 4 ingredients in a shaker with ice and shake.  Strain into an ice filled rocks glass, top with club soda.  Garnish with lime twist

Short Path Distillery just north of Boston has a great CSA program.  However, instead of fruits and veggies, it’s booze related.  The acronym in this case stands for Community Supported Alcohol.  Basically they do limited edition, single batch releases of different spirits.  You can pre-order them and they must be picked up at the distillery itself.  The more popular ones even graduate to their regular lineup.  So when I got an email announcing the release of their Creme de Menthe, I jumped on the chance to get it. Continue reading “Creme de Menthe”


Another Planet in the Manhattanverse

Telegraph Hill

2 oz Barrel aged gin [Grand Ten]
1/2 oz Kina l’Aero d’Or
1/2 Etrog Liqueur [Sukkah Hill Spirits]
Few dashes orange bitters [Regan’s]

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

You guys, my love of Manhattans knows no bounds, and not just because it was my gateway cocktail. I really love the whole universe of Manhattans – your Little Italys, your Bensonhursts, your Brooklyns. My introduction into the the neighborhood variation was the Red Hook, and still remains one of my favorites.

Continue reading “Another Planet in the Manhattanverse”

Bottle Swap Collabo Part 3: Giffard Banane du Bresil


1 1/2 oz Blended Scotch (ideally on the peaty side) {Mackinlay Shackleton]
3/4 oz Banana Liqueur [Giffard]
1/2 oz Maple Syrup
1/4 oz Apricot liqueur [Rothman and Winter]

Stir with ice, strain into an ice filled rocks glass. Garnish with banana wedge.

About a year and a half ago, I teamed up with Katie from Garnish Blog for a series of bottle swap posts. To refresh your memory, the idea is we each buy a different bottle, trade half, and make some drinks. Last time we did the King’s Ginger and Ancho Reyes. It was such a blast, we decided to do it again with two more bottles. As luck would have it, shortly after we made the trade, Katie announced she was pregnant. So we put the bottle swap series on hold until she was off the wagon again. Now that she’s officially a mom, it’s time for the third Bottle Swap intallment, starring Giffard Banane du Bresil. Be sure to check out Katie’s take, Banana Bread

Continue reading “Bottle Swap Collabo Part 3: Giffard Banane du Bresil”

Random Produce

Sufferin’ Succulents

2 oz Prickly Pear infused Pisco [Macchu Pisco]
1/2 oz Chareau Aloe Spirit
1/2 oz Blanc Vermouth [Dolin]
barspoon Mezcal [Del Maguey Vida]

Pour mezcal into a cocktail glass, swirl and set aside. Combine remaining ingredients in mixing glass with ice and stir. Dump out mezcal, and strain other ingredients into the glass. Garnish with lime and orange Prickly Pear Cactus.

The other day I was at the grocery store, doing my normal weekly shopping. Veggies for some dinners during the week, snacks for lunches, and some fruit for the house. As I made my way towards the citrus, there was a whole display with a bunch of – shall we say, weirder – fruits. Yucca, star fruit, chayote. My cocktail gears started turning, so I took a closer look, and spotted some prickly pears. “Yeah”, I thought, “I could work with that” (despite the fact I never even had one before).

Continue reading “Random Produce”

Know Your Receiver

The Intriguing Cocktail

1 1/2 oz Mezcal [Fidencio]
1/2 oz Aperol
1/2 oz Creme de Cacao
1/2 oz Lemon Juice

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

Valentine’s Day and chocolate – a combination as old as time itself. Lucky for us chocolate comes in booze form too. A few years ago I wrote about how a bottle of creme de cacao is a great twist on a valentines cliche. I’m back at it again, but this time it’s about really tailoring the drink to your partners taste. In Mrs. Muddle’s case, that means only one thing: Mezcal. Continue reading “Know Your Receiver”

Better Know a Classic: Ti’ Punch

Ti’ Punch

2 oz Rhum Agricole [Clement VSOP]
1/4 oz Cane Syrup [Lyle’s]
Healthy squeeze of lime

Build in a rocks glass. Stir to combine, add ice if desired. Garnish with lime coin. Recipe adapted from Esquire

So the #tikithesnowaway instagram campaign came to an end last yesterday, but I’m gonna get one last post in. As a casual Tiki drinker, I really learned a lot this month about blending rums, outlandish garnishes, and sweet old-school mugs, but it’s time to simplify things as we bid this campaign farewell.

Continue reading “Better Know a Classic: Ti’ Punch”

count your trumps

Count Your Trumps

1 1/2 oz Bourbon [Split Rock Distilling]
3/4 oz Amaretto [Disaronno]
3/4 oz Campari

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

It’s nice when you have the support of those around you when taking on new endeavors. When I started Mr. Muddle, my family were some of my first fans (obviously). But it’s grown into more of an actual appreciation on their part, which is clear when they are happy to share some drinks with me, or even give me gifts to support my habit…err, hobby.

Continue reading “count your trumps”

Chewing (and drinking) the Fat

Duck Dive

1 oz Duck Fat bourbon* [Old Granddad Bonded]
1 oz Apple Brandy [Short Path]
1/2 oz Ginger Liqueur [Barrow’s Intense]
Few dashes lemon ginger bitters [Hella Cocktail]

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

* Combine ~2 oz duck fat with ~8 oz bourbon in a glass jar. Let sit at room temperature for about an hour. Place in freezer for about 2 days. Then remove from freezer and discard fat cap (or save for later), and strain through coffee filter. Fat washed bourbon can be stored in the fridge for a few weeks.

For New Year’s Eve, I took my first stab at fat washing booze by infusing brown butter into bourbon.  It was super easy and, more importantly, delicious, particularly in an Old Fashioned.  I also did some cooking that night, including a sous-vide duck breast.  After searing it off to crisp up the skin, there was a fair amount of duck fat leftover.  Armed with my new fat washing experience, I poured it into some bourbon. Continue reading “Chewing (and drinking) the Fat”

When Life Gives you Honeycomb…

Bumblebee Man

2 oz Mezcal [Fidencio]
3/4 oz honey syrup
1/4 oz lime juice

Shake with ice, strain into a chilled cocktail glass.  Garnish with time twist and honeycomb (if you have it).

The other day Mrs. Muddle came home with a chunk of honeycomb from The Boston General Store.  When I asked what this was for she responded, “not quite sure, but I figured you could use it in some of your pictures.”  Challenge excepted! Continue reading “When Life Gives you Honeycomb…”

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