Better Know a Classic: French 75


French 75

1 3/4 oz Gin [Bully Boy]
3/4 oz Lemon Juice
1/2 Simple Syrup
2-4 oz Chilled Dry Sparkling Wine (Champagne, Prosecco, Cava)

Combine everything but the sparkling wine in a shaker, shake with ice. Strain into chilled champagne flute. Top with sparkling wine. Garnish with lemon twist.

Recipe taken from Epicurious


It’s that time of year again, one of the few points in the year that people actually drink Champagne (outside of weddings and charity fundraisers).  As I mentioned last year, Champagne on its own is mediocre at best.  That’s why on New Year’s Eve I prefer to use it (or the more affordable Prosecco/Cava option) as a component in a cocktail.  At the close of 2015, I mentioned the Seelbach and my take on it, the Seelbeer.  This time around, we’re sticking with another bubbly classic, the French 75. Continue reading

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Latkes and Libations


Gimel-let

2 oz vodka
1/2 Dry Vermouth
1/4 oz Calvados
1/4 oz Lemon Juice
Few dashes Orange Bitters

Combine ingredients in a glass with ice, shake, and strain into a chilled cocktail glass.  Garnish with lemon peel Star of David.


We’re looking down the barrel of the holiday season, so why not keep things festive.  This week I wanted try and come up with a drink to celebrate Hanukkah.  One option was to pull inspiration from the menorah and candles, but Homer already made the best cocktail to incorporate fire.  Instead, I turned to the dinner table, where you will always find a plate of crispy latkes. Continue reading

MxMo CXIV – Take a Moment to Digest


Prison Tattoo

1 oz Ramazzotti
1 oz Averna
1/2 oz Ginger Liqueur <King’s Ginger>
1/2 oz Rock and Rye <Hochstadter’s>

Stir with ice, strain into an empty rocks glass (for whatever reason, I love when amari are served down, just seems to fit).  Garnish with orange twist.


It’s time for another Mixology Monday!  Our host this month is Stacy Markow (be sure to check out her eponymous blog) and she has selected digestifs as the theme.  More specifically, she challenges us to “explore the vast combinations that camxmologon be found by discovering and making cocktails from ingredients known for their digestive properties. Rather timely  since, as she puts it “…this time of year is known for calorie laden holiday meals surrounded by family and friends “.  Continue reading

Stir, Yes Stir!


Kentucky Sergeant

2 oz Bourbon <Woodford Reserve>
3/4 oz Benedictine
1/4 oz St. Germain
Few dashes Peach Bitters * <Fee Bros.>

Stir with ice, strain into an ice filled rocks glass

* When I first made this drink, I didn’t use any bitters.  However, I’ve come to realize most bitters work pretty well with it, so use whatever you have on hand.  Or use none at all.


News flash: I love brown spirits.  You can give me all the whiskies, and I’ll be just fine.  And don’t stop there.  Cognacs and brandies are always welcome in my home.  Maybe that’s why I love Benedictine so much.  Combine this liqueur with any brown base spirit, and you’re almost guaranteed a delicious drink. Continue reading

“Cocktail” Would Get You Some Points


Triple Word Score

2 oz Bourbon <Woodford Reserve>
1/2 oz Port <Dow’s Finest Reserve>
1/2 Maraschino Liqueur  <Luxardo>
Few dashes Angostura Bitters

Combine ingredients in glass, stir with ice.  Strain into chilled cocktail glass.  Garnish with cherries.


This week marks the one year anniversary of Mr. Muddle. When I started this thing, I set one goal for myself – to post once a week without fail for the first year. Little did I know that achieving that (exceeding it actually, thanks to MxMo) would introduce me to a wonderful community of cocktail minded bloggers and instagrammers. It’s great to have so many different perspectives to learn from, and a big thank you to everyone who has read, commented, taste tested and even copy edited over the last year. Continue reading