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Mr. Muddle

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bitters

Aww, Nuts!


Creative Differences

1 1/2 oz Rye Whiskey [Rittenhouse]
1/2 oz Cointreau
1/2 oz Orgeat [El Guapo Bitters]
1/4 oz Dry Vermouth [Dolin]
1/4 oz Lemon juice
Few dashes Angostura and Orange bitters [Regan’s]

Shake with ice, strain into a chilled cocktail glass. Garnish with lemon twist.


Back in January, a good friend of mine was getting married in Cali.  For a while, he considered having me design a drink for the reception.  Since he lives in NYC, I would come up with a drink, and send him the specs so he could make it himself.  Ultimately, he got cold feet (on the drink, not the wedding), mostly because the venue convinced him to play it safe with a margarita variation (which was still delicious, by the way).  But we both agreed one of the drinks I sent him was worthy of a post, and that time has come. Continue reading “Aww, Nuts!”

Sounds Great


Foley Artist

2 oz Genever [Bols]
1/2 oz Licor 43
1/4 oz Benedictine
1/4 oz Averna
Few dashes Peach Bitters [Fee Bros.]

Stir with ice, strain into an ice filled rocks glass.  Garnish with cherries.


Friday and Saturday nights in the Muddle household are usually a mixed bag of finding drinks from other ‘grammers/bloggers, leafing through the various cocktail books on my shelf, or staring at my bar and getting down to some good ol’ R&D.  Admittedly, this last option can be a bit hit or miss, but every now and then my efforts yield a worthy cocktail. Continue reading “Sounds Great”

From Manhattan to Southie


Nexus of the Universe

1 1/2 oz Rye Whiskey [Rittenhouse]
1/2 oz Cranberry Liqueur [Grand Ten]
1/2 oz Amaro Montenegro
1/2 oz Sweet Vermouth [Dolin]
Few dashes Black and Blue bitters [Black Cloud Bitters]

Stir with ice, strain into a chilled cocktail glass.  Garnish with cherries.


One of my favorite things about making cocktails is inspiration can come from anywhere.  Maybe a drink I had at a bar, or something from out of one of the books on my shelf.  As my network of fellow drinkstagrammers and bloggers continues to grow, I can barely keep up with all the drinks I bookmark for later consumption.   Continue reading “From Manhattan to Southie”

My Tongue is a Battlefield


Flavour Death Match

2 oz Genever [Bols]
1/2 oz Green Chartreuse
1/4 oz Drambuie
1/4 oz Averna
Few dashes Charred Cedar Bitters [Black Cloud Bitters]

Stir with ice in a mixing glass, strain into a chilled cocktail glass.


A few months ago I picked up the Black Cloud Bitters sampler from Muddle & Stir.  There are five kinds in there, all wonderfully odd.  Simply based on the labels, the Charred Cedar bitters excited and intrigued me the most.  Continue reading “My Tongue is a Battlefield”

Better Know a Classic: Gin and Tonic


Kumquat Gin and Tonic

2 oz of your favorite gin
3/4 oz Liber & Co. Spiced Tonic Syrup
1/4 oz Lime juice
1/4 oz Kumquat juice
Few dashes Barrel Aged Citrus bitters [Fancy Tony’s]. Any citrus bitters will work, or they can be omitted.
Combine ingredients, shake with ice. Strain into an ice filled Collins glass. Top with ~3 oz club soda. Garnish with kumquat slices.

Classic Gin and Tonic

2 oz of your favorite gin
3/4 oz Jack Rudy Tonic Classic Tonic Syrup
1/2 oz Lime Juice
Combine ingredients, shake with ice. Strain into an ice filled Collins glass. Top with ~3 oz club soda. Garnish with lime wheel.


Admittedly, I’m not going to blow any minds here.  The Gin and Tonic is so ubiquitous, it would probably be the number one answer to “Name a drink with gin” on Family Feud.  I’m sure there are plenty of people who don’t even consider it a cocktail, even as the recipe is right there in the name.  Gin, tonic, and maybe some lime juice if you’re feeling crazy.  But there are new developments in the land of G&T, and they are taking things to the next level. Continue reading “Better Know a Classic: Gin and Tonic”

Teaching an Old Dog New Tricks


Lundehund Sour

1 1/2 oz Aquavit [Krogstad]
1 oz Grapefruit Juice
1/2 oz Limoncello [Fabrizia]
Few dashes Bittermens Hopped Grapefruit Bitters

Shake ingredients with ice, strain into chilled cocktail glass.  Garnish with grapefruit twist


This winter, Mrs. Muddle and I were lucky enough to sit at the bar at the Walker Inn for their cocktail omakase style service.  Now, I’m plenty familiar with ordering off menu or surrendering my drink choice to the whims of the bartender, it’s a great way to get a more personalized experience.  But imagine doing that for a whole set of cocktails, all connected by a common theme, where each one is carefully crafted to highlight particular flavors.  That’s what the omakase service at the Walker is all about.  On our visit, the theme for the night was winter citrus. Continue reading “Teaching an Old Dog New Tricks”

Location Location Location


The Great Room

3/4 oz White Rum [Smoky Quartz Distillery]
3/4 oz Bourbon [Woodford Reserve]
3/4 oz Cointreau
3/4 oz Lime Juice
Few Dashes Angostura bitters

Shake with ice, strain into an ice filled rocks glass.  Garnish with lime twist.


Two weekends ago I was at my friend’s house in New Hampshire.  These are always enjoyable trips, with lots of friends and friends of friends hanging out in an idyllic setting. On the way up we stopped at a NH state liquor store.  For those that don’t know, NH has these state run liquor stores that are the size of grocery stores.  since this is the “Live Free or Die” state, there are no taxes on anything which means some pretty good prices.  I walked out with a bottle of white rum from Smoky Quartz Distillery. Continue reading “Location Location Location”

Things Got Weird


Over Under Sideways Down

2 oz Blanco Tequils [Lunazul]
1 oz Green Chartreuse
Few Dashes Black Cloud Garden Party Bitters (celery bitters would work too)

Combine ingredients in glass, stir with ice.  Strain into an ice filled cocktail glass.  Garnish with lime twist (or lemon in this case, since I didn’t have any lime).


The nice thing about making drinks at home is you can do whatever the hell you want.  It’s not like you have an unhappy customer on your hands if it doesn’t work out.  You only have yourself to blame.  And really, that just means you get to tweak things in the next drink.  It’s a liberating feeling, and it’s one of my favorite parts of home cocktailing.  Throw stuff at the wall (or in the glass, as it were) and see what sticks.

Continue reading “Things Got Weird”

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)”

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