2 oz Irish Whiskey [Grand Ten]
1/2 oz Blanc Vermouth [Dolin]
1/4 oz Becherovka
1/4 oz Benedictine
Stir with ice, strain into a chilled cocktail glass. Squeeze lemon peel over drink, garnish with lemon twist.
I write this post with a bit of a heavy heart. For you see, this is the last ever Mixology Monday. After taking the reins over 4 years ago, our fearless leader Frederic Yarm has deemed it time to end this lovely tradition. The universe apparently has conspired against him, with waning participation in the last year foreshadowing the final nail in the coffin; the website has locked out Frederic from making any more changes. Thus, he declared the final theme to be an Irish wake to give MxMo a proper send off. Specifically, we are tasked with writing about a drink featuring Irish whiskey, to which I solemnly oblige.
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.
1 oz Rye Whiskey <Rittenhouse>
3/4 oz St. Germain
1/2 oz Mezcal <Del Maguey Vida>
1/2 oz Grenadine
1/2 oz Orange Juice
1/4 oz Punt E Mes
Shale with ice, strain into a chilled cocktail glass
Hey everyone, it’s Mixology Monday time! Doing the honors this month is the MxMo Grand Puba himself, Frederic Yarm. The theme he chose is Mashups, and you can read the full announcement post here. At the heart of it, according to Frederic, mashups are what happens when”you fuse two cocktails often (but not always) with overlapping ingredients.”
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 1/2 oz Brandy
3/4 oz Strawberry Shrub
1/2 oz Amaro Montenegro
1/4 oz St. Germain
Hopped Grapefruit Bitters <Bittermen’s>
Stir with ice, strain into rocks glass over ice. Garnish with strawberry wheel.
It’s finally here, the Mixology Monday CX -Vinegar roundup (better late than never, amirite?). It looks like this theme really sparked some creativity, as we had several people with multiple submissions this time around. On to the drinks!
After participating in a few Mixology Mondays, I decided it’s time for me to step up and take on the hosting duties myself. It is both an honor and a privelege. For those unfamiliar with the concept, here’s the tl;dr version of Mixology Monday: Somebody picks a theme, then within two weeks, like-minded cocktail folk from across the interwebs submit their recipes using said theme. You can check out the site to learn more. Continue reading
1 1/2 oz Aquavit 3/4 oz Amontillado Sherry
3/4 oz Dry Vermouth
Stir with ice, strain into chilled a cocktail glass
For Mixology Monday this month, Nick from the Booze Baron decreed unto his subjects the theme shall be dry, and not in the British sense of humor way. He gives some hints on what he means when he reminds us:
there’s an entire section of the human sensory experience that enjoys things like wines, dry sherries, dry cider, crisp pilsners, dry lambics, gin with soda not tonic and neat spirits.
A very specific challenge indeed. I decided to run with one of his suggestions and start with sherry as a jumping off point. I assure you this had nothing to do with the fact that my bar has been missing this bottle for a while, and I needed a reason to replenish the stock. Continue reading