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Mr. Muddle

For the spirited home

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Straight Up

Sukkot Sipper


Three Walls

1 1/2 oz Old Tom Gin [Hayman’s]
1 oz Etrog Liqueur [Sukkah Hill Spirits]
1/2 oz Gential Amaro [Lo-Fi Spirits]

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


Monday was the start of one of the less splashy Jewish holidays, Sukkot.  It’s a holiday that celebrates the last harvest of the year, and the three walled structure, called a sukkah, represents the temporary dwellings constructed by farmers in the field.  The inside is decorated with, among other things, leaves from date, myrtle, and willow trees, as well as etrogs. These are fruits from the citron tree, and are one of the original citrus fruits from which all other citrus originated. Continue reading “Sukkot Sipper”

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Instructions or Suggestions?


Hop On, Hop Off

2 oz Rye Whiskey [Rittenhouse]
3/4 oz Grapefruit Liqueur [Giffard]
1/4 oz Hopped Elderflower Collins Syrup [Bittermilk]
Few dashes Hopped Grapefruit Bitters [Bittermens]

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


I’ve already talked about my love for tonic syrups, which can really take your G&T game to the next level.  Well the fun doesn’t stop there.  There are also syrups for other drinks, including the Tom Collins (aka G&T’s cousin).  Like this Hopped Elderflower number from Bittermilk.  It’s the same idea.  Grab some gin, citrus of your choice, and club soda, then combine all that with the syrup over ice.  Give a quick stir and your in for a real Collins treat.  But just cuz it’s labeled a Collins syrup, doesn’t mean you should only use it in a Collins. Continue reading “Instructions or Suggestions?”

Perfection in Four Parts

stiggins_word1


Denouement

3/4 oz Pineapple Rum [Plantation Stiggins Fancy]
3/4 oz Yellow Chartreuse
3/4 oz Benedictine
3/4 oz lime juice

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


The Last Word.  You can almost consider it the poster child for resurrected classic cocktails.  Manhattans and Martinis never really went away, they just got the care and respect they deserve with the cocktail renaissance.  The Last Word?  Well, nobody even heard of it before it was revived in 2004, and it soon became the darling of the pre-prohibition era drinks. Continue reading “Perfection in Four Parts”

Hi, I’m Buckwheat


Wookin’ Pa Nub

1 1/2 oz Buckwheat Whiskey [Catskill Distilling Co]
3/4 oz Ramazzotti
1/2 oz Chile liqueur [Ancho Reyes]
1/4 oz Dry Vermouth [Westport Rivers Winery]
few dashes dry sarsaparilla bitters [Bad Dog Barcraft]

Stir with ice, strain in to a chilled cocktail glass. Garnish with lemon butterfly (or a twist will do too)


Guess what?  I love whiskey.  Mostly of the American persuasion – your bourbons, ryes, and whatnot.  I’m always on the lookout for new distilleries or interesting mash bills.  So when I saw the bright yellow label of The One and Only Buckwheat Whiskey from Catskill Distilling Company beckoning, I had to answer its call. Continue reading “Hi, I’m Buckwheat”

An Apple a Day


In-House Counsel

1 1/2 oz Apple Brandy [Short Path Distillery]
1/2 oz Suze
1/2 oz Punt e Mes
1/2 oz St. Germain [St. Elder]
Few dashes Fancy Tony’s barrel aged citrus bitters

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


A while back while surfing instagram, I tagged a drink called the Kirkwood from Miguel’s @migsology feed (who in turn got it from Nic @ntitz).  Anyway, it was an interesting combo of Rye, Punt e Mes, Cynar, and St. Germain.  Since I didn’t have any Cynar at the time, I broke it down into its parts (base, fortified wine, amaro, sweet liquer) and then built it back up. Continue reading “An Apple a Day”

Why is this Drink Different from All Other Drinks?


We Are All Reclining

1 1/4 Slivovitz [Jelinek]
3/4 oz ginger liquer [Barrow’s Intense]
1/2 oz Lemon Juice
1/4 oz Cherry Brandy [ Cherry Heering]
1/4 oz Besamim

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


Recently my friend @schmaltzychef introduced me to the world of Slivovitz. These plum brandies are from Eastern Europe and have a ton of old world cache. They have been on my mind ever since trying one at his apartment, and with Passover right around the corner, I figured it’s the perfect time to pick up a bottle for my own bar.

Continue reading “Why is this Drink Different from All Other Drinks?”

Bottle Swap Collabo Part 4: Suze


Power of the Glow

1 oz Mezcal [Fidencio]
1 oz Suze
1 oz Creme de Menthe [Short Path]

Stir with ice, strain into a chilled cocktail glass.  Garnish with lemon peel and mint sprig.


Remember that thing Katie from Garnish blog and I did a few weeks ago, or even almost a year ago, where we swapped bottles and made drinks?  Well it’s time for our fourth installment, this time featuring Suze. You may recognize this French bitter herbal aperitif by its awesome label design (shout out to Katie for a the handmade version) or its striking yellow color.  Before you read any further, go check out creation, the ApiaryContinue reading “Bottle Swap Collabo Part 4: Suze”

Peculiar Produce


Dragon Unit

1 1/2 oz Old Tom Gin [Hayman’s]
3/4 oz Triple Sec [Short Path]
1/2 oz Elderflower Liqueur [St. Elder]
4 chunks of Dragon Fruit
Few Drops Saline Solution

Muddle dragon fruit in the bottom of a mixing glass.  Add first three ingredients and shake with ice.  Double strain into a cocktail glass, add a few drops of saline solution and give a quick stir.  Garnish with dragon fruit wedge.


Lately I’ve been into cruising through the produce section to see if there is any weird fruit I can use for cocktails.  A month or so ago I came home with a prickly pear, infused some pisco, and made the Sufferin’ Succulents.  This time it was a similarly odd looking fruit that caught my eye, the dragon fruit. Continue reading “Peculiar Produce”

Know Your Receiver


The Intriguing Cocktail

1 1/2 oz Mezcal [Fidencio]
1/2 oz Aperol
1/2 oz Creme de Cacao
1/2 oz Lemon Juice

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


Valentine’s Day and chocolate – a combination as old as time itself. Lucky for us chocolate comes in booze form too. A few years ago I wrote about how a bottle of creme de cacao is a great twist on a valentines cliche. I’m back at it again, but this time it’s about really tailoring the drink to your partners taste. In Mrs. Muddle’s case, that means only one thing: Mezcal. Continue reading “Know Your Receiver”

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