Kumquat Gin and Tonic
2 oz of your favorite gin
3/4 oz Liber & Co. Spiced Tonic Syrup
1/4 oz Lime juice
1/4 oz Kumquat juice
Few dashes Barrel Aged Citrus bitters [Fancy Tony’s]. Any citrus bitters will work, or they can be omitted.
Combine ingredients, shake with ice. Strain into an ice filled Collins glass. Top with ~3 oz club soda. Garnish with kumquat slices.
Classic Gin and Tonic
2 oz of your favorite gin
3/4 oz Jack Rudy Tonic Classic Tonic Syrup
1/2 oz Lime Juice
Combine ingredients, shake with ice. Strain into an ice filled Collins glass. Top with ~3 oz club soda. Garnish with lime wheel.
Admittedly, I’m not going to blow any minds here. The Gin and Tonic is so ubiquitous, it would probably be the number one answer to “Name a drink with gin” on Family Feud. I’m sure there are plenty of people who don’t even consider it a cocktail, even as the recipe is right there in the name. Gin, tonic, and maybe some lime juice if you’re feeling crazy. But there are new developments in the land of G&T, and they are taking things to the next level.
1 1/2 oz Aquavit [Krogstad]
1 oz Grapefruit Juice
1/2 oz Limoncello [Fabrizia]
Few dashes Bittermens Hopped Grapefruit Bitters
Shake ingredients with ice, strain into chilled cocktail glass. Garnish with grapefruit twist
This winter, Mrs. Muddle and I were lucky enough to sit at the bar at the Walker Inn for their cocktail omakase style service. Now, I’m plenty familiar with ordering off menu or surrendering my drink choice to the whims of the bartender, it’s a great way to get a more personalized experience. But imagine doing that for a whole set of cocktails, all connected by a common theme, where each one is carefully crafted to highlight particular flavors. That’s what the omakase service at the Walker is all about. On our visit, the theme for the night was winter citrus. Continue reading
The Great Room
3/4 oz White Rum [Smoky Quartz Distillery]
3/4 oz Bourbon [Woodford Reserve]
3/4 oz Cointreau
3/4 oz Lime Juice
Few Dashes Angostura bitters
Shake with ice, strain into an ice filled rocks glass. Garnish with lime twist.
Two weekends ago I was at my friend’s house in New Hampshire. These are always enjoyable trips, with lots of friends and friends of friends hanging out in an idyllic setting. On the way up we stopped at a NH state liquor store. For those that don’t know, NH has these state run liquor stores that are the size of grocery stores. since this is the “Live Free or Die” state, there are no taxes on anything which means some pretty good prices. I walked out with a bottle of white rum from Smoky Quartz Distillery. Continue reading
Over Under Sideways Down
2 oz Blanco Tequils [Lunazul]
1 oz Green Chartreuse
Few Dashes Black Cloud Garden Party Bitters (celery bitters would work too)
Combine ingredients in glass, stir with ice. Strain into an ice filled cocktail glass. Garnish with lime twist (or lemon in this case, since I didn’t have any lime).
The nice thing about making drinks at home is you can do whatever the hell you want. It’s not like you have an unhappy customer on your hands if it doesn’t work out. You only have yourself to blame. And really, that just means you get to tweak things in the next drink. It’s a liberating feeling, and it’s one of my favorite parts of home cocktailing. Throw stuff at the wall (or in the glass, as it were) and see what sticks.
1 oz Rye Whiskey [Rittenhouse]
1 oz American Single Malt Whiskey [Ryan and Wood]
1/4-1/2 oz Earl Gray Tea Syrup*
Few dashes DRAM Palo Santo bitters
Scant barspoon each of Ardbeg 10 (or other smoky scotch) and Absinthe
Rinse rocks glass with absinthe and scotch, set aside. Combine everything else in a glass and stir with ice. Strain into rinsed rocks glass, express oils from a lemon twist and discard.
* Earl Grey Tea Syrup – steep three Earl Grey Tea bags in 3/4 cup near boiling water for 5-10 mins. Remove tea bags, add 3/4 cup sugar and simmer until sugar is dissolved. Let cool and store in the fridge. A splash of vodka will extend the shelf life.
This past Tuesday was Mardi Gras, and I saw lots of people posting about Sazeracs (rightfully so). It’s a wonderfully simple drink with a ton of flavor. Booze, sugar, bitters. Doesn’t get much more spartan than that. However, even in this constrained formula, there is room for variation. Take a look at the original, for example. Even then one could use cognac or rye whiskey. Some have taken things a step further and done a split base approach with both spirits. This week I’m going in the same direction, but with my own spin.