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
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.
1 1/2 oz Vanilla-Date infused Old Grand Dad 114
1 1/2 oz Cocchi Americano
1 barspoon (~1/8 oz) Cointreau
Stir with ice, strain into rocks glass with ice, garnish with a date slice.
Hosting this month’s Mixology Monday is Dagreb of Nihil Utopia. His theme is Burden of Proof, and I’ll let him expound upon it:
My theme this time is overproof. Or rather how you utilize overproofs. Do you sub them into your standards? Save them for accents in particular recipes? Pour them into ceramic volcanoes and set them on fire? Reserve them only for making liqueres? Whatever it be I’m looking for your recipes that use overproofs as base or as modifier…
Dagreb goes on to stipulate that for the purposes of this MxMo, overproof shall be booze at 51% abv or greater.
Now, it just so happens I’ve had my eye on a bottle of Old Granddad 114 for a few months now at my local liquor store. The price ($22) was ever so tempting, but for some reason I hadn’t yet pulled the trigger. So thank you, Dagreb, for finally giving me a reason to make this impulse purchase. Continue reading
2 oz Blanco Tequila <Lunazul>
1/2 oz Aperol
1/2 oz Lime Juice
Few dashes Bittermens Hopped Grapefruit Bitters
4 oz Ballast Point Grapefruit Sculpin (any citrusy IPA will do)
Combine and shake everything but the IPA with ice, strain into an ice-filled Collins glass. Top with 4 oz Ballast Point Grapefruit Sculpin. Stir gently to combine. Garnish with lime wedge or twist.
This month’s Mixology Monday goes in the opposite direction of the previous one. Last time, we devised drinks to help brave the depths of winter. This go-round, we’re looking toward the future to warmer climes with the theme of Spring Break. Joe DiPippa of the Southern Ash blog describes it thusly:
Welcome to the 106th installment of Mixology Monday, the online monthly cocktail party! After the winds of winter blew through in January and we steeled ourselves against the cold in MxMO CV, February is bringing the end of (meteorological) winter! As we look past the frost in the air for the arrival of spring, I wanted to challenge you with the theme of Spring Break!
Aside from looking at the calendar and counting down the days to the return of warmer weather, the countdown is also on to Spring Break. The best part of Spring Break is that it means so many things to so many different people, so I have some high expectations this month. Yes, tiki-heads, I am looking at you.
I want all of you to dig deep, steeled by last month’s MxMO, and find your spring break drink! What sort of drinks do you enjoy when you start to break out of your winter shell? Do you crave a return to gin and tonics? Is there a drink that calls to you as the weather warms and the sun creeps through the sky longer and longer? Perhaps there is a drink that you fondly recall from your days of being a callow youth on Spring Break that led you down this primrose cocktail path? Do you turn to a specific cocktail throughout this blustery winter to keep your dreams of spring alive? Do you crave a new cocktail taking you away? This is the month to to share those warm weather finds!