3/4 oz Mezcal [Del Maguey Vida]
1/2 oz Chile Liqueur [Ancho Reyes]
1/2 oz Ginger Liqueur [King’s Ginger]
1/2 oz Carrot Gin [Maine Craft Distilling Chesuncook]
1/2 oz Lemon Juice
1/4 oz Kummel
Shake with ice, strain into a cocktail glass. Garnish with lemon twist.
After swapping King’s Ginger and Ancho Reyes with Garnish Girl, I really wanted to use both of them in the same drink. Mostly because they fall on the weirder end of the spectrum when it comes to my home bar inventory. But why stop there? As I looked at other bottles to add to these two, I realized that Kummel (cumin liqueur) and Chesuncook (carrot gin) are equally as odd. Amazingly, I think these four bottles might actually work together. A quick glance in my trusty Flavor Bible shows cumin and carrots each having afffinities to ginger and chili spices, so that’s all the confirmation I needed. Continue reading
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…
#1 – The Ol’ Switcheroo (featuring the Half Windsor Knot) – This one actually makes me Continue reading
Lemon Juice (and zest if you want)
2-3 oz (give or take) Chesuncook Botanical Spirit
Combine ingredients in a pitcher, adjusting flavors as necessary. Add liquor to pint glass filled with ice, top with Bloody Muddle. Garnish with celery stalk and pickle spear or whatever. Top with a few dashes of celery bitters. If you don’t have Chesuncook, use vodka, gin, tequila, mezcal… you get the idea
I’ve had somewhat of a love/hate relationship with tomatoes. Growing up, I would only eat them in sauce form, whether it be pizza or pasta. The thought of a slice of tomato on a burger or sandwich made me shudder. Luckily, a trip to Italy in college finally opened my eyes to their deliciousness. After that, they slowly worked their way onto my subs and even into salads. There was one hurdle I still couldn’t get over…the Bloody Mary. Continue reading
Man of a Thousand Voices
2 oz Chesuncook Botanical Spirit (aka Carrot Gin)
3/4 oz Cointreau
1/4 oz Kummel
Few Dashes Lemon Ginger bitters* <Hella Bitters>
Stir with ice, strain into a chilled cocktail glass. Garnish with carrot ribbon.
* Originally I used orange bitters, which would also work. It would make things a bit more citrusy and less spicy.
This past February Mrs. Muddle and I took a quick ski and snowboard trip to Sunday River in Maine. Usually we make it a weekend thing, but this year we left Thursday and headed back on Saturday. With the extra time afforded by this itinerary, we decided to extend the mini-vacay with a stop in Portland for some lunch and whatever beer/booze tastings we could find. The neighborhood we chose was home to Rising Tide Brewing Co and Maine Craft Distilling.