2 oz Gin [Catoctin Creek]
.5 oz grapefruit Oleo Saccharum
.5 oz Italicus
~4 oz hoppy pale ale [Lord Hobo Glorious]
Combine first three ingredients, stir with ice. Strain into a tall glass, top with beer. Garnish with grapefruit twist.
Recently one of my instagram friends @drink_specialistsgr_ offered up a challenge to make a cocktail featuring grapefruit. Perfect, I love grapefruit. I even have some Giffard Pamplemousse liqueur which is so tasty its practically cheating. But I wanted to take things in a different direction, so I decided to make a grapefruit oleo saccharum.
1 oz Creme de Menthe [Short Path]
1 oz Americano Blanc [Short Path]
1/2 oz Green Chartreuse
1/4 oz Lemon Juice
Few dashes Garden Party Bitters [Black Cloud Bitters]
Combine ingredients and shake with ice, strain into an ice filled Collins glass. Top with ~3 oz club soda. Garnish with mint and thyme sprig.
It’s really no secret that I ride pretty hard for local spirits (#drinklocal). And not just because of the proximity, but because there plenty of distilleries in and around Boston that are turning out some great bottles. From Bully Boy to Grand Ten to Privateer, they are all bringing something different to the table. Recently though there is one that is taking things to the next level, venturing outside the usual gin/whiskey/rum/vodka world (not that there’s anything wrong with that). Continue reading
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
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.
1 1/2 oz Ginger Whiskey [Misunderstood Whiskey]
3/4 oz House Blackberry Cinnamon shrub
1/2 oz Licor 43
1/4 oz Lemon Juice
Shake with ice, strain into an ice filled rocks glass. Garnish with crystalized ginger and blackberries.
My parents really seem to have this whole retirement thing down pretty well. They are pros at keeping themselves busy. Adult education classes at local colleges, random performances in and around town, along with traditional hobbies like biking, knitting, and reading all fill their day. Real talk though, the activity that gets me most excited about retirement is their wine, beer, and booze tasting circuit. Continue reading
Take a Number
2 oz Everything bagel shake infused rye whiskey
1/2 oz Simple Syrup
1/4 oz Lemon juice
Few Dashes Black Cloud Bitters Garden Party Bitters
Dr. Brown’s Cel-Ray celery soda
Rim Collins glass with everything bagel shake, set aside. Add everything but soda to a mixing glass with ice. Shake, strain into ice filled Collins glass. Top with ~3 oz celery soda, garnish with lemon spiral and celery.
After 15+ years of living in Boston, there are tons of things I love about this part of the country. The history, proximity to skiing, abundant seafood, and such. But there is one thing this Jersey boy still misses desparately…Bagels. Even the best bagel in Boston is a mediocre NJ/NY bagel at best.
Rum At Me, Bro
2 oz Amber Rum [Albany Distilling Co]
1/2 oz Sweet Vermouth [Dolin]
1/4-1/2 oz lime juice (to desired tartness)
Few dashes Dry Sarsaparilla Bitters [Bad Dog Bar Craft]
Shake with ice, strain into an ice filled rocks glass. Garnish with lime twist.
Don’t get me wrong, I love my bar. Over the years, I’ve amassed a nice variety of bottles that allow me plenty of options when it comes time to mix a drink. Sometimes though, those endless options can be paralyzing (see: The Paradox of Choice). I’ll stare blankly at the bar trying to formulate various combinations in my head. This can be exhausting (first world problems, I know – but still). Continue reading