Liquid Leftovers

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”.

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Life is like a Bottle of Chocolate

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.

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Learning to Fly


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.

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