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Mr. Muddle

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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!”

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”

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?”

Variations on a Theme


Coda

3/4 oz White Rum [Smoky Quartz Distillery]
3/4 oz Green Chartreuse
3/4 oz Licor 43
3/4 oz Lime Juice

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


If you’ve been following me out in the Drinkstasphere, you’ll know there is a global event going on called “We Have the Last Word”.  Conceived by my instagram pal @mmydrinks (aka Mike), it’s an opportunity for all the cocktail minded instagrammers out there to offer up some variations on the classic Last Word Cocktail.  He even created @wehavethelastword instagram account to track and share everyone’s takes.  After contributing two via social media #wehavethelastword, it seems only natural for my first post this month to continue the theme.

Continue reading “Variations on a Theme”

Teaching an Old Dog New Tricks


Lundehund Sour

1 1/2 oz Aquavit [Krogstad]
1 oz Grapefruit Juice
1/2 oz Limoncello [Fabrizia]
Few dashes Bittermens Hopped Grapefruit Bitters

Shake ingredients with ice, strain into chilled cocktail glass.  Garnish with grapefruit twist


This winter, Mrs. Muddle and I were lucky enough to sit at the bar at the Walker Inn for their cocktail omakase style service.  Now, I’m plenty familiar with ordering off menu or surrendering my drink choice to the whims of the bartender, it’s a great way to get a more personalized experience.  But imagine doing that for a whole set of cocktails, all connected by a common theme, where each one is carefully crafted to highlight particular flavors.  That’s what the omakase service at the Walker is all about.  On our visit, the theme for the night was winter citrus. Continue reading “Teaching an Old Dog New Tricks”

Better Know a Classic: Algonquin Cocktail


Algonquin Cocktail

1 1/2 Whiskey (rye is traditional, here I used bourbon) [Woodford Reserve]
3/4 oz Dry Vermouth [Dolin]
3/4 oz Pineapple Juice

Combine ingredients, shake with ice.  Strain into a chilled cocktail glass.  Garnish with charred pineapple wedge


Well here we are, the final installment of my Bar Starter Kit series.  In the previous posts, we covered a gin and orange liqueur via the Pegu Club, and a few other supporting players (Aperol, maraschino liqueur and sweet vermouth) in the Cherrycano.  Now we turn to bourbon and dry vermouth to bring it all home.  And just like we started this whole thing with the Pegu Club, I’m going to focus on a classic once again – the Algonquin Cocktail. Continue reading “Better Know a Classic: Algonquin Cocktail”

Mixology Monday: Irish Wake


O’Malley’s Alley

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 mxmologodeemed 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.

Continue reading “Mixology Monday: Irish Wake”

Valentine’s Day, Straight from the Bunny’s Mouth


Unisphere

3/4 oz Ligth Rum [Boston Harbor Distilling Lawley’s Light]
3/4 oz Dark Rum [Plantation Original Dark]
1/2 oz Lime Juice
1/2 Grenadine [Powell & Mahoney]
1/4 oz Benedictine
1/4 oz Pernod [I used Absinthe]

Combine all ingredients, shake with ice. Strain into a chilled cocktail glass. Garnish with lime heart.

Adapted from Playboy’s Host & Bar Book by Thomas Mario


I knew I wanted to do a drink for Valentine’s Day, but I wasn’t sure what angle to take.  Last year I did the whole chocolate (read: creme de cacao) thing, so that was out.  Then a friend lent me his copy of Playboy’s Host & Bar Book.  As I flipped through the pages, I realized this was the perfect thing for a holiday tangentially related to love, with a healthy dose of sex thrown in. Continue reading “Valentine’s Day, Straight from the Bunny’s Mouth”

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