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Mr. Muddle

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dry vermouth

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!”

Better Know a Classic: Algonquin Cocktail


Algonquin Cocktail

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”

When Life Gives You Limoncello…


120 Down the Deegan

1 1/2 oz Gin [Boodles]
1/2 oz Sweet Vermouth [Dolin]
1/2 oz Dry Vermouth [Dolin]
1/2 oz Blood Orange Limoncello [Fabrizia]
Few dashes Orange Bitters [Regan’s]

Combine ingredients with ice, stir, strain into chilled cocktail glass.  Garnish with lemon twist.


I have a few exciting things to announce.  First is a partnership with Muddle & Stir.  They sell everything you need for your bar except the booze.  Bitters, syrups, tools, etc, they’ve got you covered with an amazing selection.  Plus, all you guys get 10% if you use promo code MR10MUDDLE.  You can also clink the link on the side bar.  They carry a wide variety of accouterments you likely haven’t seen before, and will certainly get your creative juices flowing.

Second, about a month ago I received some limoncello from Fabrizia spirits.  It’s not something I normally keep stocked, so I was excited for the opportunity to experiment with limoncello in cocktails.  Even better, in addition to the traditional offering, I also got a blood orange liqueur and cream version.  The blood orange was especially intriguing, and immediately my wheels started turning. Continue reading “When Life Gives You Limoncello…”

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 “A Year in Drinks”

Latkes and Libations


Gimel-let

2 oz vodka
1/2 Dry Vermouth
1/4 oz Calvados
1/4 oz Lemon Juice
Few dashes Orange Bitters

Combine ingredients in a glass with ice, shake, and strain into a chilled cocktail glass.  Garnish with lemon peel Star of David.


We’re looking down the barrel of the holiday season, so why not keep things festive.  This week I wanted try and come up with a drink to celebrate Hanukkah.  One option was to pull inspiration from the menorah and candles, but Homer already made the best cocktail to incorporate fire.  Instead, I turned to the dinner table, where you will always find a plate of crispy latkes. Continue reading “Latkes and Libations”

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 “Thanksgiving Thirst Quencher”

Bottle Swap Collabo Pt 2: Ancho Reyes


The Pope of Chili Town

1 1/2 oz Reposado Tequila
3/4 oz Ancho Reyes Chile Liqueur
1/2 oz Falernum
1/4 oz Dry Vermouth
1/8 oz (1 barspoon) Kummel

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


Here we go, part two of my Bottle Swap Collaboration with Garnish Girl.  Last week we focused on the King’s Ginger ginger liqueur for the Thoroughly Polite Dustup and Moscow Martini.  This week we’re turning our attention to Ancho Reyes Chile Liqueur.  I’ve walked by this bottle countless times, growing more and more intrigued by its vintage-ish label and promise of heat and pepper flavor.  It took a bottle swap to finally get it in my bar.

Continue reading “Bottle Swap Collabo Pt 2: Ancho Reyes”

Striving for Perfection


Perfect Plex

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”

Skankin’ and Drankin’


54-46

1 1/2 oz Gin <Boodles>
1 oz Amaro Montenegro
1/2 oz Dry Vermouth
1 barspoon (~1/8 oz) Apricot Liqueur <Rothman and Winter>
Lemon-Ginger Bitters <Hella Bitters>

Stir with ice, strain into chilled cocktail glass.  Garnish with half a dried apricot.


When I’m out at bars and restaurants, I try to order things I can’t actually make at home. Don’t get me wrong, there is a time and place for an expertly made Perfect Manhattan or Last Word.  But discovering new flavors is one of my favorite parts of bellying up to a bar. After a few successful encounters out in the wild, I’ll hone in on a particular bottle and bring it home.  That’s where the real fun begins.  If things go well, I may have a new staple on my hands (looking at you Benedictine and Becherovka).  Other times, the getting-to-know-you period can be a bit more challenging, as I discovered when I finally purchased a bottle of apricot liqueur. Continue reading “Skankin’ and Drankin’”

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