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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”

Better Know a Classic: Pegu Club


Pegu Club

2 oz Gin [Bully Boy]
3/4 oz Grand Marnier (Cointreau works too)
4 lime wedges (~1/2-3/4 oz lime juice)
Few dashes Angostura Bitters

Put lime wedges, Grand Marnier and bitters in a mixing glass.  Muddle to combine.  Add gin and ice.  Shake, strain into a chilled cocktail glass, garnish with lime twist.

Recipe taken from The Craft of the Cocktail by Dale DeGroff


One of the main reasons I started this blog was to inspire people to make cocktails at home.  To some, it can be a daunting task.  All those recipes and bottles can be overwhelming, then you just end up reaching for a beer.  So I’m always trying to think of ways to help ease people in the door.  For the next few weeks, I’ll be talking about how you can make a surprising number of drinks with two base spirits and four other bottles (plus some bitters and juices).  You’d be surprised how many classics and originals you can make with just bourbon, gin, orange liqueur, maraschino liqueur, Aperol, and sweet and dry vermouth (since it’s my blog and I make the rules, I’m counting the vermouths as one bottle).  Those six bottles should run you a grand total of about $100, depending on which brands you buy.  Not bad for a starter kit. Continue reading “Better Know a Classic: Pegu Club”

Everything but the Kitchen Sink


Clown Car

3/4 oz Mezcal [Del Maguey Vida]
1/2 oz Chile Liqueur [Ancho Reyes]
1/2 oz Ginger Liqueur [King’s Ginger]
1/2 oz Carrot Gin [Maine Craft Distilling Chesuncook]
1/2 oz Lemon Juice
1/4 oz Kummel

Shake with ice, strain into a cocktail glass. Garnish with lemon twist.


After swapping King’s Ginger and Ancho Reyes with Garnish Girl, I really wanted to use both of them in the same drink.  Mostly because they fall on the weirder end of the spectrum when it comes to my home bar inventory.  But why stop there?  As I looked at other bottles to add to these two, I realized that Kummel (cumin liqueur) and Chesuncook (carrot gin) are equally as odd.  Amazingly, I think these four bottles might actually work together.  A quick glance in my trusty Flavor Bible shows cumin and carrots each having afffinities to ginger and chili spices, so that’s all the confirmation I needed. Continue reading “Everything but the Kitchen Sink”

When Life Gives You Limoncello…


120 Down the Deegan

1 1/2 oz Gin [Boodles]
1/2 oz Sweet Vermouth [Dolin]
1/2 oz Dry Vermouth [Dolin]
1/2 oz Blood Orange Limoncello [Fabrizia]
Few dashes Orange Bitters [Regan’s]

Combine ingredients with ice, stir, strain into chilled cocktail glass.  Garnish with lemon twist.


I have a few exciting things to announce.  First is a partnership with Muddle & Stir.  They sell everything you need for your bar except the booze.  Bitters, syrups, tools, etc, they’ve got you covered with an amazing selection.  Plus, all you guys get 10% if you use promo code MR10MUDDLE.  You can also clink the link on the side bar.  They carry a wide variety of accouterments you likely haven’t seen before, and will certainly get your creative juices flowing.

Second, about a month ago I received some limoncello from Fabrizia spirits.  It’s not something I normally keep stocked, so I was excited for the opportunity to experiment with limoncello in cocktails.  Even better, in addition to the traditional offering, I also got a blood orange liqueur and cream version.  The blood orange was especially intriguing, and immediately my wheels started turning. Continue reading “When Life Gives You Limoncello…”

Winter Citrus is the Best Citrus


Mexican Sleepover

3/4 oz Mezcal [Del Maguey Vida]
3/4 oz Drambuie
3/4 oz Cocchi Americano
3/4 oz Grapefruite Juice
Few dashes Hopped Grapefruit Bitters [Bittermens]

Combine ingredients in a shaker, shake with ice, strain into a chilled cocktail glass. Garnish with grapefruit twist.


It’s winter, which means citrus season.  And while lemons and limes are essentially year round items for us, we definitely go all in on oranges and grapefruits during the colder months.  I love grapefruits on their own.  In fact, I’ll often just peel and eat them just like an orange (a move I learned from my dad) instead of the more traditional cut-in-half-eat-with-spoon method. So obviously I’ll take full advantage and throw them in some cocktails. Continue reading “Winter Citrus is the Best Citrus”

Better Know a Classic: French 75


French 75

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 “Better Know a Classic: French 75”

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