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Mr. Muddle

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Straight Up

I’m Gonna Drink You, Sukkah!


Lazarus Cocktail

3/4 oz Gin [Ryan and Wood]
3/4 oz Triple Sec [Short Path]
3/4 oz Etrog Liqueur [Sukkah Hill Spirits]
3/4 oz Amaro Montenegro

Stir ingredients with ice, strain into a chilled cocktail glass.  Garnish with lemon twist.


A few weeks ago Mrs. Muddle informed me a package showed up at our door that appeared to be boozemail.  She asked if I was expecting anything, but I was not.  It turned out the folks at Sukkah Hill Spirits sent me a bottle of their Etrog liqueur.   Continue reading “I’m Gonna Drink You, Sukkah!”

Split Base on the Seas


Maritime Law

1 oz Gin [Bully Boy]
1 oz Amontillado Sherry [Lustau]
1/2 oz Maraschino Liqueur [Luxardo]
1/2 oz Aquavit [Linie]

Stir with ice, strain into a chilled cocktail glass. Garnish with cherry.


Welp, it’s one of those weeks again.  Things are pretty busy around here and time is a precious commodity because Summer. So I’m dipping into my cocktail journal and pulling out a recipe to write about.  This is often an enjoyable bit of potable time travel, as I’ll come across drinks I forgot about or haven’t made in quite some time.  

Continue reading “Split Base on the Seas”

The Sweet Science


Pollenator

3/4 oz Rye Whiskey [Rittenhouse]
3/4 oz Pimm’s #1
3/4 oz Mead [Sap House Meadery]
3/4 oz Lemon juice

Shake with ice, strain into a chille cocktail glass.  Garnish with lemon “honeycomb”.


A few weeks ago my friend and I were driving through eastern NH, on the way to another friends house in Western Maine.  Along the side of the road we saw a large sign that read “Sap House Meadery.  Turn left in 3/4 of a mile”.  We looked at each other and decided to follow those simple directions. Continue reading “The Sweet Science”

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”

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