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Better Know a Classic: Pegu Club


Pegu Club

2 oz Gin [Bully Boy]
3/4 oz Grand Marnier (Cointreau works too)
4 lime wedges (~1/2-3/4 oz lime juice)
Few dashes Angostura Bitters

Put lime wedges, Grand Marnier and bitters in a mixing glass.  Muddle to combine.  Add gin and ice.  Shake, strain into a chilled cocktail glass, garnish with lime twist.

Recipe taken from The Craft of the Cocktail by Dale DeGroff


One of the main reasons I started this blog was to inspire people to make cocktails at home.  To some, it can be a daunting task.  All those recipes and bottles can be overwhelming, then you just end up reaching for a beer.  So I’m always trying to think of ways to help ease people in the door.  For the next few weeks, I’ll be talking about how you can make a surprising number of drinks with two base spirits and four other bottles (plus some bitters and juices).  You’d be surprised how many classics and originals you can make with just bourbon, gin, orange liqueur, maraschino liqueur, Aperol, and sweet and dry vermouth (since it’s my blog and I make the rules, I’m counting the vermouths as one bottle).  Those six bottles should run you a grand total of about $100, depending on which brands you buy.  Not bad for a starter kit. Continue reading “Better Know a Classic: Pegu Club”

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”

Better Know a Classic: French 75


French 75

1 3/4 oz Gin [Bully Boy]
3/4 oz Lemon Juice
1/2 Simple Syrup
2-4 oz Chilled Dry Sparkling Wine (Champagne, Prosecco, Cava)

Combine everything but the sparkling wine in a shaker, shake with ice. Strain into chilled champagne flute. Top with sparkling wine. Garnish with lemon twist.

Recipe taken from Epicurious


It’s that time of year again, one of the few points in the year that people actually drink Champagne (outside of weddings and charity fundraisers).  As I mentioned last year, Champagne on its own is mediocre at best.  That’s why on New Year’s Eve I prefer to use it (or the more affordable Prosecco/Cava option) as a component in a cocktail.  At the close of 2015, I mentioned the Seelbach and my take on it, the Seelbeer.  This time around, we’re sticking with another bubbly classic, the French 75. Continue reading “Better Know a Classic: French 75”

Better Know a Classic: Bee’s Knees


Bee’s Knees

2 oz Gin <Boodles>
3/4 oz Honey Syrup*
1/2 oz Lemon Juice

Combine ingredients and shake with ice, strain into a chilled cocktail glass.  Garnish with lemon twist.  You can also change the amount of honey syrup and lemon to fit your palate.  Taken from Dale DeGroff’s The Craft of the Cocktail.


There are some classics that have quite the reputation, even to those not deeply entrenched in the cocktail world.  Your Manhattans, your Martinis, your Daquiris, and so on.  Then there are classics you discover when you get your first proper cocktail book, or when you go to a bar that has a whole portion of their menu devoted to Prohibition Era drinks (or even before) .  The Bee’s Knees falls into this camp. Continue reading “Better Know a Classic: Bee’s Knees”

Flip or Treat


Satan’s Stubble

3/4 oz Gin <Bully Boy>
1/2 oz Campari
1/2 oz Grand Marnier
1/2 oz Punt e Mes
1/2 oz Cocchi Americano
1/4 oz Orange Juice
Few Dashes of hot sauce
Egg white

Add ingredients to an empty shaker, shake vigorously to combine.  Add ice, shake again, strain into a chilled cocktail glass.


I wasn’t planning on doing a Halloween themed drink, but after seeing some cool ones other people put out there, I guess I got inspired.  These drinks usually fall into one of two camps.  On one hand you have your dry ice and gory garnishes, and on the other there is the surprisingly large amount of classics that have Halloweenish names.  I took the latter approach and used the Satan’s Whiskers as a starting point. Continue reading “Flip or Treat”

They Call Me the Breeze


Offshore Wind

2 oz Vodka <Tito’s>
3/4 oz Cranberry Liqueur <Grand Ten Distilling Craneberry>
1/4 oz Pineapple Juice

Shake with ice, strain into a chilled cocktail glass.


A few years ago I was at a beach Ultimate Frisbee tournament in Wildwood, NJ.  After two days of games in the sand, the whole team went out to dinner.  Most of us ordered beers, until one of my teammates shook things up and went with a Sea Breeze.  His argument being that he was sick of beer after two+ days of drinking Modelo Especials on the beach and boardwalk.  Apparently he made a good point, because almost everybody changed their orders to cocktails (mostly margaritas and G&Ts).  Another teammate then ordered a Bay Breeze, and a heated debate ensued.

Continue reading “They Call Me the Breeze”

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’”

Duty Free Drinks


Flying Finn

2 oz Gin <Napue>
3/4 oz Cloudberry Liqueur <Lignell & Piispanen>
1/4 oz Lemon Juice

Shake with ice, strain into a chilled cocktail glass.  Ideally you would garnish with a cloudberry, but a raspberry would work too.  Of course, when I made this, I had neither.


Scotland has Scotch, Mexico has Tequila and Mezcal, Japan has Sake.  Finland has…well, uh..vodka I guess.  There isn’t really a signature spirit as far as I can tell.  But they are all about their berries.  Raspberries, blueberries, lingonberries are everywhere.  There was even one berry I never heard of before…the cloudberry.  It kind of looks like s more bulbous orange raspberry.  We picked up a container on our first trip to Market Square in Helsinki during vacation.  The flavor is tart and a little sweet and kind of musty (in a good way) all at once.  As I read about the various ways they’re used (in pastries, as jam, mixed with cream and sugar), I discovered they are made into a liqueur that is popular in Finland. I guess the Finns do kind of have a signature booze after all. Continue reading “Duty Free Drinks”

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