For all of you who follow my blog, it’s very much appreciated. However, this isn’t the only place you can get your Mr. Muddle fix. Over on instagram, you can find more spur of the moment creations, drinks that are part of a larger Instagram events, and other assorted cocktail centric musings. They don’t always make it back to the blog. Fear not though, in this week’s post I’ll highlight some of my favorites you may have missed. Continue reading
1 1/2 oz Rye Whiskey [Rittenhouse]
1/2 oz Cointreau
1/2 oz Orgeat [El Guapo Bitters]
1/4 oz Dry Vermouth [Dolin]
1/4 oz Lemon juice
Few dashes Angostura and Orange bitters [Regan’s]
Shake with ice, strain into a chilled cocktail glass. Garnish with lemon twist.
Back in January, a good friend of mine was getting married in Cali. For a while, he considered having me design a drink for the reception. Since he lives in NYC, I would come up with a drink, and send him the specs so he could make it himself. Ultimately, he got cold feet (on the drink, not the wedding), mostly because the venue convinced him to play it safe with a margarita variation (which was still delicious, by the way). But we both agreed one of the drinks I sent him was worthy of a post, and that time has come. Continue reading
2 oz Dark or Aged Rum* [Plantation]
3/4 oz Benedictine
1/4 oz Orgeat [Fee Bros]
More than a few healthy dashes Coffee-Pecan Bitters (I imagine chocolate bitters would work here too)
Stir ingredients with ice, strain into an ice filled rocks glass
* The original incarnation used Plantation Original Dark, and was tasty in its own right. Recently I picked up a bottle of their 5 year Aged Rum, and it made itself right at home in this glass. Feel free to use either kind
As I mentioned for the Thoroughly Polite Dustup, I took my first stab at homemade bitters this fall. I used my apple bitters for that drink. The other was batch I made was coffee-pecan (shoutout to Brad Thomas Parsons and his Bitters book for the recipes), and I couldn’t wait to get those in a cocktail. Luckily just after they were glass-ready, my sister and her significant other came to visit. Being mid-October, we got our fire pit ablaze and needed some drinks complete the fall setting.
3/4 oz Genever <Bols>
3/4 oz Dry Vermouth <Dolin>
3/4 oz Sweet Vermouth <Dolin>
3/4 oz Amontillado Sherry <Lustau>
Barspoon Orgeat <Fee Bros>
Orange bitters <Regan’s>
Stir with ice, strain into a chilled cocktail glass. Garnish with a cherry (or two).
Friday nights are usually cocktail nights in the Muddle household (and Saturday too, if I’m being completely honest…and sometimes Thurdsays…). While we sip our drinks, board games and card games often make their way to the table. A few drinks and some friendly competition make for quite an enjoyable evening.
1 oz Dark Rum 1 oz Light Rum <Lawley’s New England Spirit (Boston Harbor Distillery)>
3/4 oz Pineapple juice
1/2 oz Falernum
1/2 oz Orgeat
1/4 oz Lime juice
Shake ingredients with ice, strain into a tiki mug filled with crushed ice. Add a few heavy dashes of Angostura bitters on top, and garnish with a mint sprig and add a straw.
As you probably know by now, I love finding funky vintage glassware. It’s hard for me to walk by a Salvation Army, Goodwill, or other stores of that ilk without popping in to see what steals I can find under two bucks. My arsenal of coupes and rock glasses has grown in the last few years, but recently I realized there is a gaping hole in my collection…tiki mugs. Continue reading
