2 oz Vermouth [D’Pampe]
3/4 oz Rose Liqueur [Wild Moon]
.5 oz Elderflower liqueur [St. Elder]
.25 oz lemon juice
Shake with ice. Strain into an ice filled rocks glass. Top with ~2 oz of Prosecco. Garnish with lemon “rose”.
A week or so ago I was out somewhere and got a Spritz, and was reminded of how deliciously simple they are. Right then and there, I decided this was going to be the #summorofspritzes. After all, they are best enjoyed outside, ideally with the sun on your face. While the weather hasn’t quite turned the corner here in New England, I decided to kick things off anyway. Continue reading
1 oz Creme de Menthe [Short Path]
1 oz Americano Blanc [Short Path]
1/2 oz Green Chartreuse
1/4 oz Lemon Juice
Few dashes Garden Party Bitters [Black Cloud Bitters]
Combine ingredients and shake with ice, strain into an ice filled Collins glass. Top with ~3 oz club soda. Garnish with mint and thyme sprig.
It’s really no secret that I ride pretty hard for local spirits (#drinklocal). And not just because of the proximity, but because there plenty of distilleries in and around Boston that are turning out some great bottles. From Bully Boy to Grand Ten to Privateer, they are all bringing something different to the table. Recently though there is one that is taking things to the next level, venturing outside the usual gin/whiskey/rum/vodka world (not that there’s anything wrong with that). Continue reading
Take a Number
2 oz Everything bagel shake infused rye whiskey
1/2 oz Simple Syrup
1/4 oz Lemon juice
Few Dashes Black Cloud Bitters Garden Party Bitters
Dr. Brown’s Cel-Ray celery soda
Rim Collins glass with everything bagel shake, set aside. Add everything but soda to a mixing glass with ice. Shake, strain into ice filled Collins glass. Top with ~3 oz celery soda, garnish with lemon spiral and celery.
After 15+ years of living in Boston, there are tons of things I love about this part of the country. The history, proximity to skiing, abundant seafood, and such. But there is one thing this Jersey boy still misses desparately…Bagels. Even the best bagel in Boston is a mediocre NJ/NY bagel at best.
There’s a bit of a heat wave coming to Boston this weekend, so I figured it’s the perfect time to talk about some of my favorite refreshing tipples. These classics will keep you cool as the temperature climbs, and they all come together with two or three ingredients. Even better, I put my own spin on each one so you’ll get twice the inspiration. Continue reading
For all of you who follow my blog, it’s very much appreciated. However, this isn’t the only place you can get your Mr. Muddle fix. Over on instagram, you can find more spur of the moment creations, drinks that are part of a larger Instagram events, and other assorted cocktail centric musings. They don’t always make it back to the blog. Fear not though, in this week’s post I’ll highlight some of my favorites you may have missed. Continue reading
2 oz Dark Rum [Plantation]
2 oz Gold Rum [Short Path]
2 oz Pineapple juice
1.75 oz Orange juice
1 oz Triple Sec [Short Path]
1 oz Falernum [house]
.75 oz Lemon Juice
few dashes angostura bitters
Combine ingredients in a glass and stir. Fill a Collins glass 2/3 of the way with crushed ice, and add contents of mixing glass. Swizzled or stir vigorously until a frost forms on the outside of the glass. Top with more crushed ice. Garnish with orange slice and mint (cuz I had some in my yard). Add any kitschy swizzle sticks you may have and a straw.
* adapted from The Swizzle Inn website
Sorry (not sorry) for the lack of posts lately, but I have a valid excuse. I was on vacation! A cruise to Bermuda to be exact. While aboard the ship and on shore, I had many a tropical drink. However, the one I’m spotlighting in this week’s entry into the Better Know a Classic series is Bermuda’s other famous drink – the Rum Swizzle.
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 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
1 oz Gin <Short Path>
1 oz Campari
1 oz Simple Syrup
1/2 oz Lime Juice
~4 oz Grapefruit Soda <Izzy>
Combine everything except the soda in a shaker with ice. Shake, strain into an ice filled Collins glass, and top with grapefruit soda. Give a quick stir to combine. Garnish with lime wedge
Hot weather continues to be the theme of late here in Boston, so refreshment is of utmost importance. That means ice. That means fizz. That means citrus. Sounds like a Tom Collins to me. This old standard combines gin, lemon, sugar and club soda to combat the scorchiest of heat waves. As delicious as it is, sometimes I want just a little more kick in my drinks. Luckily, the Tom Collins is as good a template for exploration as it is a thirst quencher. Continue reading
Drop It Like It’s Hot
1 oz Rye Whiskey <Rittenhouse>
1 oz White Whiskey <Bully Boy>
3/4 oz Pimm’s No. 1
1/2 oz lemon juice
1/2 oz hot honey syrup*
Combine ingredients in a collins glass. Fill with crushed ice, swizzle until outside of the glass frosts over. Top off with a little more crushed ice, add a few dashes of Angostura bitters and a straw, garnish with lemon twist
* For the honey syrup, combine equal parts warm water and Mike’s Hot Honey and stir until dissolved
Hey, guess what? It’s Mixology Monday* time! This month Boston’s own Frederic Yarm of Cocktail
Virgin Slut is hosting (you may recognize that site since I’ve been known to link to it from time to time). He’s chosen swizzles as the theme. “What are swizzles?” you might ask. Well, head over to Frederic’s announcement post for the full details. The tl;dr version is basically this one sentence from that post:
… swizzles are built in the glass, topped with crushed ice, and agitated with a rapidly spinning natural swizzle stick (or facsimile) to mix and chill.