Toasted Coconut Daquiri
2 oz Dark Rum [Havana Club 7 yr]
3/4 oz Lime Juice
3/4 oz house toasted coconut syrup
Shake with ice, strain into a chilled cocktail glass. Garnish with lime twist.
I’m headed down to Florida on Friday, so I figured it’s a great time to dust off my semi-recurring Better Know a Classic series with an entry on the humble Daquiri (the Fightin’ Daqs). Now, we’re not talking about the frozen, fruity, sweet concoctions served on a cruise ship or the beach of an all inclusive resort. No, we’re talking about the more refined, and just as flavorful combo of rum, citrus, and sugar. Continue reading
Rum At Me, Bro
2 oz Amber Rum [Albany Distilling Co]
1/2 oz Sweet Vermouth [Dolin]
1/4-1/2 oz lime juice (to desired tartness)
Few dashes Dry Sarsaparilla Bitters [Bad Dog Bar Craft]
Shake with ice, strain into an ice filled rocks glass. Garnish with lime twist.
Don’t get me wrong, I love my bar. Over the years, I’ve amassed a nice variety of bottles that allow me plenty of options when it comes time to mix a drink. Sometimes though, those endless options can be paralyzing (see: The Paradox of Choice). I’ll stare blankly at the bar trying to formulate various combinations in my head. This can be exhausting (first world problems, I know – but still). Continue reading
There’s a bit of a heat wave coming to Boston this weekend, so I figured it’s the perfect time to talk about some of my favorite refreshing tipples. These classics will keep you cool as the temperature climbs, and they all come together with two or three ingredients. Even better, I put my own spin on each one so you’ll get twice the inspiration. Continue reading
2 oz Rhum Agricole [Clement VSOP]
1/4 oz Cane Syrup [Lyle’s]
Healthy squeeze of lime
Build in a rocks glass. Stir to combine, add ice if desired. Garnish with lime coin. Recipe adapted from Esquire
So the #tikithesnowaway instagram campaign came to an end last yesterday, but I’m gonna get one last post in. As a casual Tiki drinker, I really learned a lot this month about blending rums, outlandish garnishes, and sweet old-school mugs, but it’s time to simplify things as we bid this campaign farewell.
2 oz Mezcal [Fidencio]
3/4 oz honey syrup
1/4 oz lime juice
Shake with ice, strain into a chilled cocktail glass. Garnish with time twist and honeycomb (if you have it).
The other day Mrs. Muddle came home with a chunk of honeycomb from The Boston General Store. When I asked what this was for she responded, “not quite sure, but I figured you could use it in some of your pictures.” Challenge excepted! Continue reading
1 oz Kina L’Aero D’Or [Tempus Fugit]*
1 oz Rainwater Madeira [Broadbent]
1/2 oz Cranberry Thyme Syrup
Stir with ice, strain into a chilled cocktail glass. Garnish with cranberries and thyme sprig. Optional: top with splash of prosecco or club soda
* If you don’t have Kina, Lillet, Cocchi Americano, or even a good dry vermouth will do in a pinch
Loosen the Belt
1 1/2 oz Bourbon [Woodford Reserve]
1 oz Amaro Meletti
1/2 oz Coffe Liqueur [Boston Harbor Distilling]
Stir with ice, strain into an ice filled rocks glass.
It’s almost time for my most favorite holiday of the year. I love Thanksgiving cuz it’s all about excess – lots of food, lots of football, lots of family. And yeah, a fair bit of drinking in there too. Last year’s Cornucopia Spritz was a low ABV aperitif style cocktail to get you ready for the meal but keeps you from saying anything embarrassing during it. This year I’ve got another light cocktail for the afternoon, but this time I’m throwing in a nice digestif style drink to help you out once the plates are cleared. Continue reading
Under the Wire
1 1/2 gin [Ryan and Wood Knockabout Gin]
1/2 oz Grapefruit Liqueur [Giffard Pamplemousse]
1/2 oz Lime Juice
1/2 oz Grenadine [Powell and Mahoney]
Shake ingredients with ice. Strain into a chilled cocktail glass. Garnish with zigzaggy lime peel.
Last month, Al (who runs the @alsbarblog instagram account) started a recurring event of sorts. At the beginning of each month, he would provide four paramters, and ask the drinkstagram community to come up with recipes based on them. In July they were whiskey, grapefruit, stirred, bitters. It was pretty fun to have a set of contstraints of sorts within which to work, and I came up with the Four to the Floor. This month the four elements are gin, lime, syrup, shaken. Surprisingly, I ran back the grapefruit, but in a totally different way.