creme de cacao

Marge’s Bowling Ball

1 1/2 oz Bourbon
3/4 oz Green Chartreuse
1/2 oz dark Creme de Cacao
1/4 oz Cointreau
Few dashes Fee Bros Chocolate bitters

Stir with ice, strain into empty rocks glass

After a year or two of building our home bar, we had a wide variety of bottles to choose from. We were able to make a nice range of interesting cocktails on any given night. However, every now and then Mrs. Muddle would drop subtle hints that we should add some chocolate liqueur or creme de cacao to the mix. Not surprising, since she has the bigger sweet tooth in the house. After a few trips to the liquor store which resulted in nary a chocolate liqueur, the requests came more frequently. Conveniently by this point, Valentine’s Day was right around the corner.

Rock the Bells

1 1/4 oz Rock and Rye <Hochstadters>
1 oz amber rum <Folly Cove>
1/2 oz Benedictine
1/4 oz orange juice
Few dashes Fee Bros whiskey barrel aged bitters

Shake with ice, strain into ice filled rocks glass. Garnish with orange peel

There was a restaurant in the town where I grew up that billed itself as a trendy, modern italian place. It was the first restaurant I ever saw that had “trattoria” in its name. While I don’t remember much about their food, they did have a giant jar upfront filled with rock candy. I have no idea why, but I didn’t ask questions. I would just make sure to grab one every time I was in there. It was like candy crack to me. Imagine my surprise years later when I found out about a cordial made by combining rye whiskey, rock candy, orange peel and some bitter herbs. Needless to say, I grabbed a bottle as soon as I found it. Continue reading “Break Out the Metal Pole” →