Refreshing Roundup

There’s a bit of a heat wave coming to Boston this weekend, so I figured it’s the perfect time to talk about some of my favorite refreshing tipples.  These classics will keep you cool as the temperature climbs, and they all come together with two or three ingredients.  Even better, I put my own spin on each one so you’ll get twice the inspiration. Continue reading

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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

In Case you Missed It…

 

For all of you who follow my blog, it’s very much appreciated.  However, this isn’t the only place you can get your Mr. Muddle fix.  Over on instagram, you can find more spur of the moment creations, drinks that are part of a larger Instagram events, and other assorted cocktail centric musings.  They don’t always make it back to the blog.  Fear not though, in this week’s post I’ll highlight some of my favorites you may have missed. Continue reading

Low ABV Staples


Cherrycano

1 1/2 oz Aperol
1 1/2 Sweet Vermouth [Noilly Prat]
1/4 oz Maraschino Liqueur [Luxardo]

Combine in a glass, stir with ice.  Strain into an ice filled rocks glass.  Top with club soda and an orange twist.


This week is the second installment of my Bar Starter Kit series.  Last week we tackled Gin and orange liqueur with the Pegu Club.  Today, we’re taking a lower alcohol approach as we reach for Aperol, Sweet Vermouth and Maraschino Liqueur.  The first two are bonafied workhorses in the bar, working well with a wide range of spirits.  Maraschino liqueur is a good one because it lends a very distinctive flavor to cocktails, something a little different than other fruit based liqueurs. Continue reading

A Year in Drinks

2016 is officially behind us, so let’s take a peak in the rear view mirror and hand out some some awards (the Muddlees?  Still working on that one).  On to the winners.

Top Three Most Viewed Posts
#3 – It’s Pronounced Yah-grr (featuring the Jagroni) – Negroni variation with Becherovka
#2 – Build a Better Bar Part 1: Poppin’ Bottles (featuring the Training Wheels) – A great intro to Aperol

And the most viewed post is…
#1The Ol’ Switcheroo (featuring the Half Windsor Knot) – This one actually makes me Continue reading

Thanksgiving Thirst Quencher


Cornucopia Spritz

1 1/2 oz Aperol
1 oz Dry Vermouth <Dolin>
1/2 oz Cranberry Liqueur * <Grand Ten Craneberry>
4 oz Dry Hard Cider <Bantam Wunderkind>

Combine the first three ingredients in a glass, stir with ice.  Stain into an empty stemmed glass, top with 4 oz hard cider.  Garnish by floating about 5 fresh cranberries in the glass.


Thanksgiving is by far my favorite holiday.  It knows what it’s about.  Food, drinks, football and family.  No crazy decorations.  No mile long gift lists.  Just good old fashioned gluttony.  Wine is usually the drink of choice on most holiday tables, but I’m here to preach another angle.  Hard Cider. Continue reading

A Scotsman Walks into a Tiki Bar…


Sticky Kilt

1 1/2 oz White Rum <Lawley’s Light New England Spirti>
1/2 oz Drambuie
1/2 oz Aperol
1/2 oz Lime Juice

Combine in a shaker and shake with ice, strain into a chilled cocktail glass


When I was younger we spent some holidays at my aunt and uncle’s house.  They lived in a split level, so the family room was on the lower level.  That’s where the tv was, so I spent plenty of hours down there.  Three things are imprinted on my brain from all that time.  1) My uncle had 6 or 7 cacti near the sliding glass door to the backyard.  One was the size of a basketball 2) The walls were this weird grayish textured wood paneling. 3) There was a trap door in a section of those panels that opened up and turned into a shelf suspended by chains.  Behind it was a compartment that contained a bunch of bottles, basically a semi-hidden bar (even though I didn’t see many drinks made there).  The only bottle I remember from their bar was Drambuie.  I have no idea why.

Continue reading