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
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.
1 1/2 oz Aperol
1 1/2 Sweet Vermouth [Noilly Prat]
1/4 oz Maraschino Liqueur [Luxardo]
Combine in a glass, stir with ice. Strain into an ice filled rocks glass. Top with club soda and an orange twist.
This week is the second installment of my Bar Starter Kit series. Last week we tackled Gin and orange liqueur with the Pegu Club. Today, we’re taking a lower alcohol approach as we reach for Aperol, Sweet Vermouth and Maraschino Liqueur. The first two are bonafied workhorses in the bar, working well with a wide range of spirits. Maraschino liqueur is a good one because it lends a very distinctive flavor to cocktails, something a little different than other fruit based liqueurs. Continue reading
Triple Word Score
2 oz Bourbon <Woodford Reserve>
1/2 oz Port <Dow’s Finest Reserve>
1/2 Maraschino Liqueur <Luxardo>
Few dashes Angostura Bitters
Combine ingredients in glass, stir with ice. Strain into chilled cocktail glass. Garnish with cherries.
This week marks the one year anniversary of Mr. Muddle. When I started this thing, I set one goal for myself – to post once a week without fail for the first year. Little did I know that achieving that (exceeding it actually, thanks to MxMo) would introduce me to a wonderful community of cocktail minded bloggers and instagrammers. It’s great to have so many different perspectives to learn from, and a big thank you to everyone who has read, commented, taste tested and even copy edited over the last year. Continue reading
The Big Suit
2 oz Apple Brandy
3/4 oz Punt e Mes
1/2 oz Maraschino Liqueur
Stir with ice, strain into an empty rocks glass.
In my opinion, the topic of best live concert film ever is basically a two horse race. For shear star power, The Band’s The Last Waltz is mindblowing. Eric Clapton, Van Morrison, Dr. John, Bob Dylan…and that’s barely half of all the cameos. The show depicts The Band’s last concert, and they use their musician pals not just to re-imagine their own hits, but also play backup on a number of covers with the original artists as well. And from a purely musical and performance standpoint, we have The Talking Heads’ Stop Making Sense. Stitched together from performances across three nights, this is peak Talking Heads. The show slowly builds from their early art-pop-punk songs to the groove-oriented prog-funk arrangements (thanks to some help from Bernie Worrell) of the Remain in the Light era. At this point you’re probably wondering what this has to do with cocktails. Don’t worry, I’ll get there.
3/4 oz Gin <Boodles>
3/4 oz Green Chartreuse
3/4 oz Maraschino Liqueur <Luxardo>
3/4 oz Lime Juice
Shake with ice, strain into a chilled cocktail glass. Garnish with a cherry.
It’s almost April, which can only mean one thing…Masters Week! I have the privilege of attending Wednesday’s practice round this year, and could not be more excited. As such, I’ll be taking next week off*, but I knew whatever drink I wrote about today would be required to have Green Chartreuse in it, natch**. What better cocktail to choose than the one that introduced me to this herbaceous, floral liqueur…the Last Word.
Funky Diabetic (aka The Five Foot Assassin)
1 oz Dark Rum 3/4 oz Maraschino Liqueur
1/4 oz Orange Juice
Few dashes Angostura bitters
Combine ingredients in a glass and shake with ice. Strain into an ice filled rocks glass, top with 2 oz Dr. Pepper. Briefly stir to combine.
I planned on doing a pretty straightforward post this week. Then I woke up yesterday and heard that Phife Dawg of A Tribe Called Quest passed away. As someone who spent their formative years growing up in North Jersey in the mid 90s, it hit me pretty hard. After spending most of Wednesday listening to basically the first half of Tribe’s catalog, I decided to shift gears and make a drink to honor the man born Malik Taylor.
Brown Baggin’ It
1 1/2 oz Vodka <Tito’s>
3/4 oz lemon simple syrup*
1/2 oz Benedictine
1/4 oz Maraschino Liqueur <Luxardo>
Stir with ice, strain into chilled cocktail glass. Garnish with lemon twist.
* for lemon syrup, combine 1/2 cup sugar and 1/2 cup water, and boil until sugar is dissolved, remove from heat. Soak lemon supremes (wedges will work too) for 30 mins, then remove.
The kitchen isn’t just for making drinks, it’s also for cooking food – something I enjoy equally as much, if not more. Last weekend, those two worlds collided. I’m trying to step up my lunch game, so I made this toasted bulgur salad to take to work during the week (it was delicious). One component was candied lemon wedges, which are nothing more than lemon supremes soaked in simple syrup. They added a wonderful bright sweetness to the salad. After soaking the lemons, the recipe said to “reserve the syrup for another use”. Of course, I read that as “now I have half a cup of lemon simple syrup for cocktails”.
Marge’s Bowling Ball
1 1/2 oz Bourbon
3/4 oz Green Chartreuse
1/2 oz dark Creme de Cacao
1/4 oz Cointreau
Few dashes Fee Bros Chocolate bitters
Stir with ice, strain into empty rocks glass
After a year or two of building our home bar, we had a wide variety of bottles to choose from. We were able to make a nice range of interesting cocktails on any given night. However, every now and then Mrs. Muddle would drop subtle hints that we should add some chocolate liqueur or creme de cacao to the mix. Not surprising, since she has the bigger sweet tooth in the house. After a few trips to the liquor store which resulted in nary a chocolate liqueur, the requests came more frequently. Conveniently by this point, Valentine’s Day was right around the corner.
2 oz Gin
1/2 oz Maraschino liqueur <Luxardo>
1/4 oz lemon juice (up to 1/2 oz if you like your citrus)
(the classic recipe calls for 1/8-1/4 oz Creme de Violette. I don’t have it at home, so I omit it, at no detriment to the drink though).
Shake with ice, strain into a chilled cocktail glass. Garnish with a cherry*.
If the Manhattan was the drink that had me sticking my toe in the classic cocktail pool, the Aviation made me want to take a running start and do a cannonball in there.