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.
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
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 can 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
Breakfast in America
2 oz Tennessee Whiskey
3/4 oz Becherovka
1/2 oz Benedictine
1/4 oz Cinnamon Maple Simple Syrup
Few dashes Coffee Pecan Bitters
1 whole egg
Combine everything is an empty shaker, vigorously dry shake to combine. Add ice, shake again. Strain into an empty rocks glass*. Garnish with shaved cinnamon and whiskey soaked raisins.
The holidays are fast approaching, which means lots of family time, whether they’re coming to you or vice versa. While the dinners are often the focal point, Gary of the Doc Elliott realizes extended stays mean breakfasts and brunches happen too. And as we all new, a little day drinking always helps bring the family together. That’s why his theme for this month’s Mixology Monday is brunch cocktails. You can read the full announcement post here, but three words sum it up. Bacon, Eggs, and Booze.
2 oz Blended Scotch
1/4 oz Fernet Branca
1/4 oz Maple Syrup
Muddle the blueberries and bitters in a mixing glass. Add the remaining ingredients and stir with ice. Strain into an empty rocks glass. Garnish with a blueberry and lemon claw.
This month’s mixology monday is for all the obsessives out there. Beca at The Shrubbery recognizes that people like to obsess over many things, not just cocktails. Her challenge is taking that same passion and translating it into a drink, showing that nerdiness doesn’t stop at the bar. She goes on to define a nerdy pursuit as …”anything from or related to science, science fiction, fantasy, video games, role playing games/characters, or comics”.
1 healthy pour of chilled vodka <Saimaa>
1 spoonful of lingonbery and blueberry compote*
a squeeze of lemon juice
I’m using my vacation measurements for this one. Combine everything in a rocks glass (or equivalent), and give a quick stir. Garnish with fresh lingonberries and blueberries.
* If you don’t homemade compote on hand, muddled fresh berries or a spoonful of your favorite jam and some simple syrup should suffice.
Hey there! Mrs. Muddle and I are back from our trip to Finland and Estonia, and we are pleased to report that both those countries have pretty formidable cocktail (and beer) scenes. If there is one takeaway from drinking in that part of the world, it’s that fresh local ingredients in various forms are all the rage. And I’m not just talking juices ; there were purees, foams, syrups, and of course garnishes. Also berries. Man do they love their berries. Continue reading
Marge’s Bowling Ball
1 1/2 oz Bourbon
3/4 oz Green Chartreuse
1/2 oz dark Creme de Cacao
1/4 oz Cointreau
Few dashes Fee Bros Chocolate bitters
Stir with ice, strain into empty rocks glass
After a year or two of building our home bar, we had a wide variety of bottles to choose from. We were able to make a nice range of interesting cocktails on any given night. However, every now and then Mrs. Muddle would drop subtle hints that we should add some chocolate liqueur or creme de cacao to the mix. Not surprising, since she has the bigger sweet tooth in the house. After a few trips to the liquor store which resulted in nary a chocolate liqueur, the requests came more frequently. Conveniently by this point, Valentine’s Day was right around the corner.