1 1/2 oz Blanco Tequila [Espolon]
1 oz Ginger Liqueur [Barrow’s Intense]
1/4 oz Grapefruit Liqueur [Giffard]
1/4 oz Lime Juice
Shake with ice, strain into a chilled cocktail glass. Garnish with ginger slice and lime twist.
Sometimes it’s nice to have other people get the ball rolling for you. When friends come over, I’ll ask them to give me some of their preferred flavors before making their drink. This way I not only get a sense of what they like, but can think about other drinks with those flavors. Continue reading
3/4 oz Mezcal [Fidencio]
3/4 oz Drambuie
3/4 oz House Mango Kiwi Shrub
3/4 oz Lime Juice
Shake all ingredients with ice. Strain into a chilled cocktail glass. Garnish with kiwi and dried mango.
As I’ve mentioned before, Mrs. Muddle rides hard for Mezcal. If we go out and there is a mezcal drink on the menu, smart money says she’ll order it. Likewise, when we’re making drinks at home, she’ll often request one with that agave spirit. I feel like I’ve made a mezcal drink with almost every other bottle in my bar.
2 oz Bully Boy Private Cask Whiskey
1/2 oz Amaro Montenegro
1/2 oz Ginger Liqueur [Barrow’s Intense]
Few dashes lemon ginger bitters [Hella Bitters]
Stir with ice, strain into a cocktail glass. Garnish with crystalized ginger and lemon twist.
A few months ago I finally made it over to Bully Boy Distillers in South Boston. Many of their bottles have been staples in my bar since I first stumbled upon a tasting at a liquor store a few years back. Needless to say I was very excited to check out Bully HQ. They have a very creative bar program there, since they can only use alcohol they produce themselves. After a few drinks and a little tour, I was ready to choose my souvenir from the trip. Lucky for me, they recently released a special whiskey aged in both Port and Madeira barrels. Already a fan of their American Straight Whiskey, I didn’t hesitate to grab this one on my way out.
1 1/2 oz White Whiskey [Bully Boy]
3/4 oz Cranberry Liqueur [GrandTen]
3/4 oz Triple Sec [Short Path]
Few dashes Fancy Tony’s Barrel Aged citrus bitters
Stir with ice, strain into an ice filled rocks glass. Garnish with lemon star flag.
Tomorrow is the 4th of July, one of the great drinking holidays in our fair country. And so it’s my civic to come up with a drink to help celebrate. However, I’m not gonna do what you think I’m gonna do. And no, I’m not talking about flipping out, but instead about coming up with a red, white, and blue themed drink.
1 1/2 oz gin [Detroit City Distillery]
3/4 oz Creme de Menthe [Short Path]
1/2 oz Green Chartreuse
1/4 oz Lime Juice
Combine first 4 ingredients in a shaker with ice and shake. Strain into an ice filled rocks glass, top with club soda. Garnish with lime twist
Short Path Distillery just north of Boston has a great CSA program. However, instead of fruits and veggies, it’s booze related. The acronym in this case stands for Community Supported Alcohol. Basically they do limited edition, single batch releases of different spirits. You can pre-order them and they must be picked up at the distillery itself. The more popular ones even graduate to their regular lineup. So when I got an email announcing the release of their Creme de Menthe, I jumped on the chance to get it. Continue reading
2 oz Barrel aged gin [Grand Ten]
1/2 oz Kina l’Aero d’Or
1/2 Etrog Liqueur [Sukkah Hill Spirits]
Few dashes orange bitters [Regan’s]
Stir with ice, strain into a chilled cocktail glass. Garnish with lemon twist.
You guys, my love of Manhattans knows no bounds, and not just because it was my gateway cocktail. I really love the whole universe of Manhattans – your Little Italys, your Bensonhursts, your Brooklyns. My introduction into the the neighborhood variation was the Red Hook, and still remains one of my favorites.
2 oz Prickly Pear infused Pisco [Macchu Pisco]
1/2 oz Chareau Aloe Spirit
1/2 oz Blanc Vermouth [Dolin]
barspoon Mezcal [Del Maguey Vida]
Pour mezcal into a cocktail glass, swirl and set aside. Combine remaining ingredients in mixing glass with ice and stir. Dump out mezcal, and strain other ingredients into the glass. Garnish with lime and orange Prickly Pear Cactus.
The other day I was at the grocery store, doing my normal weekly shopping. Veggies for some dinners during the week, snacks for lunches, and some fruit for the house. As I made my way towards the citrus, there was a whole display with a bunch of – shall we say, weirder – fruits. Yucca, star fruit, chayote. My cocktail gears started turning, so I took a closer look, and spotted some prickly pears. “Yeah”, I thought, “I could work with that” (despite the fact I never even had one before).