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
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
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
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.
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
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
Two for His Heels
3/4 oz Genever <Bols>
3/4 oz Dry Vermouth <Dolin>
3/4 oz Sweet Vermouth <Dolin>
3/4 oz Amontillado Sherry <Lustau>
Barspoon Orgeat <Fee Bros>
Orange bitters <Regan’s>
Stir with ice, strain into a chilled cocktail glass. Garnish with a cherry (or two).
Friday nights are usually cocktail nights in the Muddle household (and Saturday too, if I’m being completely honest…and sometimes Thurdsays…). While we sip our drinks, board games and card games often make their way to the table. A few drinks and some friendly competition make for quite an enjoyable evening.