1 ½ oz Mezcal [Fidencio]
.75 oz Spiced Pear Liqueur [St. George Spirits]
.75 oz Licor 43
Stir with ice, strain into a cockail glass. Garnish with pear slice.
Guess what? It’s time for our 5th (!) installment in the bottle swap series. As a brief refresher, the Bottle Swap ™ is that thing Garnish Girl and I do where we each buy a bottle of something, and then trade half of that bottle with the other person. So, for the price of one bottle, we each end up with two things on our wish lists. It’s a win win. Previous installments included ginger liqueur, Ancho Reyes, Suze (hers; mine), and banana liqueur. Now it’s time to get down with St. George Spiced Pear! Be sure to check out Katie’s Spiced Pear Punch before you read any further! Continue reading
2 oz bacon fat washed Pisco [Macchu Pisco]
.5 oz Parmesan cheese infused Dry Vermout [Dolin]
.5 oz Crushed red pepper and pasta water simple syrup
1 whole egg
Combine ingredients in a shaker, dry shake to emulsify the egg. Add ice and shake again. Double strain into a chilled cocktail glass, garnish with parmesan crisps and bacon pieces.
For those who mostly frequent my blog, let me tell you about a little monthly instagram contest run by @homebarawards. Every month, they pick a different theme, then amateurs and professionals across the interwebs submit recipes based on said theme. Passed contests have been low-waste based, Bowie based, story based, and even Star Wars based (obvs). Oh, and I may have come in third in that last one. Continue reading
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
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