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Mr. Muddle

For the spirited home

Author

Adam (aka Mr. Muddle)

The Sweet Science


Pollenator

3/4 oz Rye Whiskey [Rittenhouse]
3/4 oz Pimm’s #1
3/4 oz Mead [Sap House Meadery]
3/4 oz Lemon juice

Shake with ice, strain into a chille cocktail glass.  Garnish with lemon “honeycomb”.


A few weeks ago my friend and I were driving through eastern NH, on the way to another friends house in Western Maine.  Along the side of the road we saw a large sign that read “Sap House Meadery.  Turn left in 3/4 of a mile”.  We looked at each other and decided to follow those simple directions. Continue reading “The Sweet Science”

Negroni Week


White Smoke

1 oz Old Tom Gin [Hayman’s]
1 oz Suze
1 oz Lapsang Souchong Infused Dry Vermouth*

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

* Steep two tea bags in a 375ml bottle for about an hour, tasting every ten minutes after 30 mins. Remove tea bags when desired flavor is reached.


Hey everyone, it’s one of the most wonderful times of the year in the cocktail world – Negroni Week.  Bars across the country serve the classic gin/Campari/sweet vermouth drink, or their own variations, all the while donating proceeds from those drinks to their favorite charities.  Can’t beat being a barfly and a philanthrope all at once.  Not surprisingly, many homebartenders get into the act themselves. Continue reading “Negroni Week”

Cinnamon and Spice and Everything Nice


Hot Take

1 oz Bourbon [Woodford Reserve]
3/4 oz Bessamim [Sukkah Hill Spirits]
3/4 oz Ramazzotti
1/2 oz Dark Rum [Plantation]

Combine ingredients in a mixing glass.  Stir with ice, strain into an empty rocks glass. Garnish with charred cinnamon stick.  If you don’t have Bessamim, you could try 1/2 oz Benedictine and 1/4 oz Allspice Dram plus your most cinnamony bitters.


A few months ago Sukkah Hill Spirits was nice enough to send me a sample of two of their spirits.  I already talked about their Etrog Liqueur for the Julerita, so today I’m turning my attention toward their Bessamim Liqueur. Continue reading “Cinnamon and Spice and Everything Nice”

Aww, Nuts!


Creative Differences

1 1/2 oz Rye Whiskey [Rittenhouse]
1/2 oz Cointreau
1/2 oz Orgeat [El Guapo Bitters]
1/4 oz Dry Vermouth [Dolin]
1/4 oz Lemon juice
Few dashes Angostura and Orange bitters [Regan’s]

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


Back in January, a good friend of mine was getting married in Cali.  For a while, he considered having me design a drink for the reception.  Since he lives in NYC, I would come up with a drink, and send him the specs so he could make it himself.  Ultimately, he got cold feet (on the drink, not the wedding), mostly because the venue convinced him to play it safe with a margarita variation (which was still delicious, by the way).  But we both agreed one of the drinks I sent him was worthy of a post, and that time has come. Continue reading “Aww, Nuts!”

Sounds Great


Foley Artist

2 oz Genever [Bols]
1/2 oz Licor 43
1/4 oz Benedictine
1/4 oz Averna
Few dashes Peach Bitters [Fee Bros.]

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


Friday and Saturday nights in the Muddle household are usually a mixed bag of finding drinks from other ‘grammers/bloggers, leafing through the various cocktail books on my shelf, or staring at my bar and getting down to some good ol’ R&D.  Admittedly, this last option can be a bit hit or miss, but every now and then my efforts yield a worthy cocktail. Continue reading “Sounds Great”

From Manhattan to Southie


Nexus of the Universe

1 1/2 oz Rye Whiskey [Rittenhouse]
1/2 oz Cranberry Liqueur [Grand Ten]
1/2 oz Amaro Montenegro
1/2 oz Sweet Vermouth [Dolin]
Few dashes Black and Blue bitters [Black Cloud Bitters]

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


One of my favorite things about making cocktails is inspiration can come from anywhere.  Maybe a drink I had at a bar, or something from out of one of the books on my shelf.  As my network of fellow drinkstagrammers and bloggers continues to grow, I can barely keep up with all the drinks I bookmark for later consumption.   Continue reading “From Manhattan to Southie”

Cinco de Derby

Guest post alert!!  I’m pulling double duty today as I have a guest post over at the Garnish blog (run by my fellow Boston cocktail blogger, Katie).  And as teaser, it’s Star Wars themed. We now return to our regularly scheduled program.


Julerita

1 oz Bourbon [Woodford Reserve]
1 oz Reposado Tequila [Espolon]
1/2 oz Hot Honey Syrup*
1/4 oz Etrog Liqueur [Sukkah Hill Spirits]
1/4 oz Lime Juice
Few sprigs of Mint

Combine mint and honey syrup in a mixing glass.  Muddle gently.  Add remaining ingredients.  Shake with ice, strain into a julep cup filled with crushed ice (or an ice filled rocks glass).  Top with more crushed ice and garnish with a mint sprig.

*if you don’t have hot honey syrup, regular honey syrup or simple syrup with a few dashes of hot sauce works too


I was struggling what to write about today.  It’s Cinco de Mayo, so a margarita of some sort is the obvious choice.  But it’s also the Kentucky Derby this weekend and Mint Juleps are in the air.  After much deliberation, I realized the answer was right in front of me.  It’s mashup time! Continue reading “Cinco de Derby”

My Tongue is a Battlefield


Flavour Death Match

2 oz Genever [Bols]
1/2 oz Green Chartreuse
1/4 oz Drambuie
1/4 oz Averna
Few dashes Charred Cedar Bitters [Black Cloud Bitters]

Stir with ice in a mixing glass, strain into a chilled cocktail glass.


A few months ago I picked up the Black Cloud Bitters sampler from Muddle & Stir.  There are five kinds in there, all wonderfully odd.  Simply based on the labels, the Charred Cedar bitters excited and intrigued me the most.  Continue reading “My Tongue is a Battlefield”

More like Ba-tea-via, Amirite?


Bells and Whistles

1 1/2 oz Gin [Bully Boy]
1/2 oz Batavia Arrack [Van Oosten]
1/2 oz Blanc Vermouth [Dolin]
1/2 oz Earl Grey Tea Syrup

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


I didn’t have anything specific to post about this week, so I decided it’s time I write about one of the weirder bottles in my bar.  Batavia Arrack is one of those quintessential capital-B “Bar” bottles.  Normally you’d find this in drinks you had while out at a bar. It’s interesting and enjoyable in that setting but you can’t seem to convince yourself to bring a bottle home. Continue reading “More like Ba-tea-via, Amirite?”

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