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gin

I’m Gonna Drink You, Sukkah!


Lazarus Cocktail

3/4 oz Gin [Ryan and Wood]
3/4 oz Triple Sec [Short Path]
3/4 oz Etrog Liqueur [Sukkah Hill Spirits]
3/4 oz Amaro Montenegro

Stir ingredients with ice, strain into a chilled cocktail glass.  Garnish with lemon twist.


A few weeks ago Mrs. Muddle informed me a package showed up at our door that appeared to be boozemail.  She asked if I was expecting anything, but I was not.  It turned out the folks at Sukkah Hill Spirits sent me a bottle of their Etrog liqueur.   Continue reading “I’m Gonna Drink You, Sukkah!”

Split Base on the Seas


Maritime Law

1 oz Gin [Bully Boy]
1 oz Amontillado Sherry [Lustau]
1/2 oz Maraschino Liqueur [Luxardo]
1/2 oz Aquavit [Linie]

Stir with ice, strain into a chilled cocktail glass. Garnish with cherry.


Welp, it’s one of those weeks again.  Things are pretty busy around here and time is a precious commodity because Summer. So I’m dipping into my cocktail journal and pulling out a recipe to write about.  This is often an enjoyable bit of potable time travel, as I’ll come across drinks I forgot about or haven’t made in quite some time.  

Continue reading “Split Base on the Seas”

More like Ba-tea-via, Amirite?


Bells and Whistles

1 1/2 oz Gin [Bully Boy]
1/2 oz Batavia Arrack [Van Oosten]
1/2 oz Blanc Vermouth [Dolin]
1/2 oz Earl Grey Tea Syrup

Stir with ice, strain into a chilled cocktail glass.  Garnish with lemon twist.


I didn’t have anything specific to post about this week, so I decided it’s time I write about one of the weirder bottles in my bar.  Batavia Arrack is one of those quintessential capital-B “Bar” bottles.  Normally you’d find this in drinks you had while out at a bar. It’s interesting and enjoyable in that setting but you can’t seem to convince yourself to bring a bottle home. Continue reading “More like Ba-tea-via, Amirite?”

Better Know a Classic: Gin and Tonic


Kumquat Gin and Tonic

2 oz of your favorite gin
3/4 oz Liber & Co. Spiced Tonic Syrup
1/4 oz Lime juice
1/4 oz Kumquat juice
Few dashes Barrel Aged Citrus bitters [Fancy Tony’s]. Any citrus bitters will work, or they can be omitted.
Combine ingredients, shake with ice. Strain into an ice filled Collins glass. Top with ~3 oz club soda. Garnish with kumquat slices.

Classic Gin and Tonic

2 oz of your favorite gin
3/4 oz Jack Rudy Tonic Classic Tonic Syrup
1/2 oz Lime Juice
Combine ingredients, shake with ice. Strain into an ice filled Collins glass. Top with ~3 oz club soda. Garnish with lime wheel.


Admittedly, I’m not going to blow any minds here.  The Gin and Tonic is so ubiquitous, it would probably be the number one answer to “Name a drink with gin” on Family Feud.  I’m sure there are plenty of people who don’t even consider it a cocktail, even as the recipe is right there in the name.  Gin, tonic, and maybe some lime juice if you’re feeling crazy.  But there are new developments in the land of G&T, and they are taking things to the next level. Continue reading “Better Know a Classic: Gin and Tonic”

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”

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