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 “In Case you Missed It…”
3/4 oz Rye Whiskey [Rittenhouse]
3/4 oz Pimm’s #1
3/4 oz Mead [Sap House Meadery]
3/4 oz Lemon juice
Shake with ice, strain into a chille cocktail glass. Garnish with lemon “honeycomb”.
A few weeks ago my friend and I were driving through eastern NH, on the way to another friends house in Western Maine. Along the side of the road we saw a large sign that read “Sap House Meadery. Turn left in 3/4 of a mile”. We looked at each other and decided to follow those simple directions. Continue reading “The Sweet Science”
Set the Edge
1 1/4 oz Reposado Tequila <Espolon>
3/4 oz Pimm’s No. 1
1/2 oz Drambuie
1/2 oz Lemon Juice
Few dashes celery bitters <Fee Bros.>
Combine ingredients in a shaker with ice, shake and strain into a chilled cocktail. Garnish with lemon spiral.
One of the things I enjoy most about looking through my journal of recipes is determining what season I came up with a drink based on the name. Sure, seasonal ingredients are an obvious clue, but sometimes there are two or three drinks on the page that all share a common naming theme. Recently I came across three drinks that I clearly came up with a few autumns ago, because they all had football related names. Since we’re heading into Week 4 of the NFL season, I figured now is the perfect time to write about one.
Drop It Like It’s Hot
1 oz Rye Whiskey <Rittenhouse>
1 oz White Whiskey <Bully Boy>
3/4 oz Pimm’s No. 1
1/2 oz lemon juice
1/2 oz hot honey syrup*
Combine ingredients in a collins glass. Fill with crushed ice, swizzle until outside of the glass frosts over. Top off with a little more crushed ice, add a few dashes of Angostura bitters and a straw, garnish with lemon twist
* For the honey syrup, combine equal parts warm water and Mike’s Hot Honey and stir until dissolved
Hey, guess what? It’s Mixology Monday* time! This month Boston’s own Frederic Yarm of Cocktail
Virgin Slut is hosting (you may recognize that site since I’ve been known to link to it from time to time). He’s chosen swizzles as the theme. “What are swizzles?” you might ask. Well, head over to Frederic’s announcement post for the full details. The tl;dr version is basically this one sentence from that post:
… swizzles are built in the glass, topped with crushed ice, and agitated with a rapidly spinning natural swizzle stick (or facsimile) to mix and chill.