3/4 oz Rye <Rittenhouse>
3/4 oz Cointreau
3/4 oz Cocchi Americano
3/4 oz Lime Juice
Shake with ice, strain into an ice filled rocks glass
The first weekend in May we had a little party at our house. It also happened to be my friend’s birthday that day. I was making various drinks throughout the night (a Good Shot Red Two, a Vieux Carre, among others) and then noticed the birthday girl had nothing in her hands. When I offered to make her a drink, she requested something with a brown spirit that was also refreshing, maybe with some citrus. Continue reading
1 1/2 oz Aquavit 3/4 oz Amontillado Sherry
3/4 oz Dry Vermouth
Stir with ice, strain into chilled a cocktail glass
For Mixology Monday this month, Nick from the Booze Baron decreed unto his subjects the theme shall be dry, and not in the British sense of humor way. He gives some hints on what he means when he reminds us:
there’s an entire section of the human sensory experience that enjoys things like wines, dry sherries, dry cider, crisp pilsners, dry lambics, gin with soda not tonic and neat spirits.
A very specific challenge indeed. I decided to run with one of his suggestions and start with sherry as a jumping off point. I assure you this had nothing to do with the fact that my bar has been missing this bottle for a while, and I needed a reason to replenish the stock. Continue reading
Man of a Thousand Voices
2 oz Chesuncook Botanical Spirit (aka Carrot Gin)
3/4 oz Cointreau
1/4 oz Kummel
Few Dashes Lemon Ginger bitters* <Hella Bitters>
Stir with ice, strain into a chilled cocktail glass. Garnish with carrot ribbon.
* Originally I used orange bitters, which would also work. It would make things a bit more citrusy and less spicy.
This past February Mrs. Muddle and I took a quick ski and snowboard trip to Sunday River in Maine. Usually we make it a weekend thing, but this year we left Thursday and headed back on Saturday. With the extra time afforded by this itinerary, we decided to extend the mini-vacay with a stop in Portland for some lunch and whatever beer/booze tastings we could find. The neighborhood we chose was home to Rising Tide Brewing Co and Maine Craft Distilling.
2 oz Reposado Tequila
1/2 oz Lime Juice
1/4 oz St. Germain
1/4 oz light agave syrup
Few dashes Celery Bitters (any non-citrusy bittters would work here)
Few dashes hot sauce
Shake with ice, strain into a rocks glass filled with ice. Garnish with lime peel
Cinco de Mayo. That wonderful holiday celebrating…well, uh…I honestly have no idea. It certainly gives St. Patrick’s day a run for its money when it comes to holidays appropriated by Americans for the purposes of drinking. At least I have a vague idea of what St. Patrick’s day is about. I wanna say it’s something about driving rodents out of a town in Ireland. Or was it snakes? Maybe I’m confusing it with Whacking Day. Anyway, I don’t know what Cinco de Mayo is really about, but that doesn’t mean I won’t eat some tacos and drink some tequila.