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 “In Case you Missed It…”
Guest post alert!! I’m pulling double duty today as I have a guest post over at the Garnish blog (run by my fellow Boston cocktail blogger, Katie). And as teaser, it’s Star Wars themed. We now return to our regularly scheduled program.
1 oz Bourbon [Woodford Reserve]
1 oz Reposado Tequila [Espolon]
1/2 oz Hot Honey Syrup*
1/4 oz Etrog Liqueur [Sukkah Hill Spirits]
1/4 oz Lime Juice
Few sprigs of Mint
Combine mint and honey syrup in a mixing glass. Muddle gently. Add remaining ingredients. Shake with ice, strain into a julep cup filled with crushed ice (or an ice filled rocks glass). Top with more crushed ice and garnish with a mint sprig.
*if you don’t have hot honey syrup, regular honey syrup or simple syrup with a few dashes of hot sauce works too
I was struggling what to write about today. It’s Cinco de Mayo, so a margarita of some sort is the obvious choice. But it’s also the Kentucky Derby this weekend and Mint Juleps are in the air. After much deliberation, I realized the answer was right in front of me. It’s mashup time! Continue reading “Cinco de Derby”
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”
1 1/2 Whiskey (rye is traditional, here I used bourbon) [Woodford Reserve]
3/4 oz Dry Vermouth [Dolin]
3/4 oz Pineapple Juice
Combine ingredients, shake with ice. Strain into a chilled cocktail glass. Garnish with charred pineapple wedge
Well here we are, the final installment of my Bar Starter Kit series. In the previous posts, we covered a gin and orange liqueur via the Pegu Club, and a few other supporting players (Aperol, maraschino liqueur and sweet vermouth) in the Cherrycano. Now we turn to bourbon and dry vermouth to bring it all home. And just like we started this whole thing with the Pegu Club, I’m going to focus on a classic once again – the Algonquin Cocktail. Continue reading “Better Know a Classic: Algonquin Cocktail”
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
2 oz Bourbon <Woodford Reserve>
3/4 oz Benedictine
1/4 oz St. Germain
Few dashes Peach Bitters * <Fee Bros.>
Stir with ice, strain into an ice filled rocks glass
* When I first made this drink, I didn’t use any bitters. However, I’ve come to realize most bitters work pretty well with it, so use whatever you have on hand. Or use none at all.
News flash: I love brown spirits. You can give me all the whiskies, and I’ll be just fine. And don’t stop there. Cognacs and brandies are always welcome in my home. Maybe that’s why I love Benedictine so much. Combine this liqueur with any brown base spirit, and you’re almost guaranteed a delicious drink. Continue reading “Stir, Yes Stir!”
Triple Word Score
2 oz Bourbon <Woodford Reserve>
1/2 oz Port <Dow’s Finest Reserve>
1/2 Maraschino Liqueur <Luxardo>
Few dashes Angostura Bitters
Combine ingredients in glass, stir with ice. Strain into chilled cocktail glass. Garnish with cherries.
This week marks the one year anniversary of Mr. Muddle. When I started this thing, I set one goal for myself – to post once a week without fail for the first year. Little did I know that achieving that (exceeding it actually, thanks to MxMo) would introduce me to a wonderful community of cocktail minded bloggers and instagrammers. It’s great to have so many different perspectives to learn from, and a big thank you to everyone who has read, commented, taste tested and even copy edited over the last year. Continue reading ““Cocktail” Would Get You Some Points”
Thoroughly Polite Dustup
1 oz Apple Brandy
1 oz Bourbon
3/4 oz Ginger Liqueur <King’s Ginger>
1/4 oz Rich Demerara Syrup
Few dashes Apple Bitters
Combine ingredients with ice, stir, strain into a chilled cocktail glass. Garnish with candied ginger crown.
One of the things that led me to start this blog was all the other great cocktail blogs out there. After enough reading, I was inspired to start making my own drinks at home. So it’s very exciting that this week I’m doing a collaboration post with a fellow blogger-in-arms, Katie over at Garnish Girl. Even better, she also lives in Boston, so we could meet in person. That affords us certain luxuries, such as the ability to exchange hard goods. In this case, that would be bottles. We each picked one, made the handoff, and then came up with drinks for said bottles.
1 oz Bourbon <Woodford Reserve>
1 oz White Whiskey <Bully Boy>
1/2 oz Sweet Vermouth <Dolin>
1/2 oz Dry Vermouth <Dolin>
Few dashes Angostura Bitters
Few Dashes Orange Bitters <Regan’s>
Stir ingredients with ice, strain into a chilled cocktail glass. Garnish with a cherry (or two).
If I could only order one drink for the rest of my life, it may very well be a Perfect Manhattan. There is something wonderful that happens when you put sweet and dry vermouth together in the same glass. A subtle tweak that really changes the personality of this classic. Continue reading “Striving for Perfection”