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Mr. Muddle

For the spirited home

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Woodsy Refreshment


Conifer Fizz

1 oz Green Chartreuse
1 oz Cocchi Americano
1/2 oz Pine Syrup [Dram Apothecary]
1/4 oz Lime Juice

Combine ingredients with ice and shake.  Strain into an ice filled Collins glass and top with 3 oz club soda.  Garnish with lime slices.


We spent last weekend up in the White Mountains in New Hampshire.  It’s one of my favorite parts of New England, with outdoors activities galore and jaw dropping views.  Hiking is the real attraction though, with trails taking you up mountains, to waterfalls, and through dense forests.  So it’s no surprise when I got home I was inspired to use my newly acquired Dram Apothecary pine syrup I bought at the Boston General Store. Continue reading “Woodsy Refreshment”

Cinnamon and Spice and Everything Nice


Hot Take

1 oz Bourbon [Woodford Reserve]
3/4 oz Bessamim [Sukkah Hill Spirits]
3/4 oz Ramazzotti
1/2 oz Dark Rum [Plantation]

Combine ingredients in a mixing glass.  Stir with ice, strain into an empty rocks glass. Garnish with charred cinnamon stick.  If you don’t have Bessamim, you could try 1/2 oz Benedictine and 1/4 oz Allspice Dram plus your most cinnamony bitters.


A few months ago Sukkah Hill Spirits was nice enough to send me a sample of two of their spirits.  I already talked about their Etrog Liqueur for the Julerita, so today I’m turning my attention toward their Bessamim Liqueur. Continue reading “Cinnamon and Spice and Everything Nice”

Inspiration in a Glass (or Store, or Bottle)


Robber Baron

1 oz Rye Whiskey [Rittenhouse]
1 oz American Single Malt Whiskey [Ryan and Wood]
1/4-1/2 oz Earl Gray Tea Syrup*
Few dashes DRAM Palo Santo bitters
Scant barspoon each of Ardbeg 10 (or other smoky scotch) and Absinthe

Rinse rocks glass with absinthe and scotch, set aside.  Combine everything else in a glass and stir with ice.  Strain into rinsed rocks glass, express oils from a lemon twist and discard.

* Earl Grey Tea Syrup – steep three Earl Grey Tea bags in 3/4 cup near boiling water for 5-10 mins. Remove tea bags, add 3/4 cup sugar and simmer until sugar is dissolved. Let cool and store in the fridge. A splash of vodka will extend the shelf life.


This past Tuesday was Mardi Gras, and I saw lots of people posting about Sazeracs (rightfully so).  It’s a wonderfully simple drink with a ton of flavor.  Booze, sugar, bitters. Doesn’t get much more spartan than that.  However, even in this constrained formula, there is room for variation.  Take a look at the original, for example.  Even then one could use cognac or rye whiskey.  Some have taken things a step further and done a split base approach with both spirits.  This week I’m going in the same direction, but with my own spin.

Continue reading “Inspiration in a Glass (or Store, or Bottle)”

Even Steven


Captain of Industry

1 oz Gin <Bully Boy>
1 oz Green Chartreuse
1 oz Amaro Montenegro
Few dashes Angostura Bitters

Stir ingredients with ice, strain into an ice filled rocks glass. Garnish with a lemon twist.


Last weekend I listened to an episode of the Speakeasy podcast.  The guest was Kara Newman, author of Shake, Stir, Sip.  Her book consists solely of recipes where all the ingredients are used in equal parts (aside from bitters).  From the two ingredient Martinez to the four ingredient Last Word and beyond, this is one of the most useful templates for the home bartender (or any bartender, really).  I use it often, like in the Jagroni, Supersonic Parachute, Firepit, etc.  After listening to this episode, I was inspired to work with this ratio again. Continue reading “Even Steven”

This Ain’t No Disco


The Big Suit

2 oz Apple Brandy <Calvados Morin Selection*>
3/4 oz Punt e Mes
1/2 oz Maraschino Liqueur <Luxardo>
Chocolate Bitters

Stir with ice, strain into an empty rocks glass.


In my opinion, the topic of best live concert film ever is basically a two horse race.  For shear star power, The Band’s The Last Waltz is mindblowing. Eric Clapton, Van Morrison, Dr. John, Bob Dylan…and that’s barely half of all the cameos.  The show depicts The Band’s last concert, and they use their musician pals not just to re-imagine their own hits, but also play backup on a number of covers with the original artists as well. And from a purely musical and performance standpoint, we have The Talking Heads’ Stop Making Sense.  Stitched together from performances across three nights, this is peak Talking Heads.  The show slowly builds from their early art-pop-punk songs to the  groove-oriented prog-funk arrangements (thanks to some help from Bernie Worrell) of the Remain in the Light era.  At this point you’re probably wondering what this has to do with cocktails.  Don’t worry, I’ll get there.

Continue reading “This Ain’t No Disco”

Mixology Monday CX – Vinegar

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 “Mixology Monday CX – Vinegar”

Collins Family Jewels


Ruby Collins

1 oz Gin <Short Path>
1 oz Campari
1 oz Simple Syrup
1/2 oz Lime Juice
~4 oz Grapefruit Soda <Izzy>

Combine everything except the soda in a shaker with ice.  Shake, strain into an ice filled Collins glass, and top with grapefruit soda. Give a quick stir to combine.  Garnish with lime wedge


Hot weather continues to be the theme of late here in Boston, so refreshment is of utmost importance.  That means ice.  That means fizz.  That means citrus.  Sounds like a Tom Collins to me.  This old standard combines gin, lemon, sugar and club soda to combat the scorchiest of heat waves.  As delicious as it is, sometimes I want just a little more kick in my drinks.  Luckily, the Tom Collins is as good a template for exploration as it is a thirst quencher. Continue reading “Collins Family Jewels”

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