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Mr. Muddle

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pineapple juice

Better Know a Classic: Rum Swizzle


Rum Swizzle

2 oz Dark Rum [Plantation]
2 oz Gold Rum [Short Path]
2 oz Pineapple juice
1.75 oz Orange juice
1 oz Triple Sec [Short Path]
1 oz Falernum [house]
.75 oz Lemon Juice
few dashes angostura bitters 

Combine ingredients in a glass and stir.  Fill a Collins glass 2/3 of the way with crushed ice, and add contents of mixing glass.  Swizzled or stir vigorously until a frost forms on the outside of the glass.  Top with more crushed ice.  Garnish with orange slice and mint (cuz I had some in my yard).  Add any kitschy swizzle sticks you may have and a straw.

* adapted from The Swizzle Inn website


Sorry (not sorry) for the lack of posts lately, but I have a valid excuse.  I was on vacation! A cruise to Bermuda to be exact.  While aboard the ship and on shore, I had many a tropical drink.  However, the one I’m spotlighting in this week’s entry into the Better Know a Classic series is Bermuda’s other famous drink – the Rum Swizzle.

Continue reading “Better Know a Classic: Rum Swizzle”

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Better Know a Classic: Algonquin Cocktail


Algonquin Cocktail

1 1/2 Whiskey (rye is traditional, here I used bourbon) [Woodford Reserve]
3/4 oz Dry Vermouth [Dolin]
3/4 oz Pineapple Juice

Combine ingredients, shake with ice.  Strain into a chilled cocktail glass.  Garnish with charred pineapple wedge


Well here we are, the final installment of my Bar Starter Kit series.  In the previous posts, we covered a gin and orange liqueur via the Pegu Club, and a few other supporting players (Aperol, maraschino liqueur and sweet vermouth) in the Cherrycano.  Now we turn to bourbon and dry vermouth to bring it all home.  And just like we started this whole thing with the Pegu Club, I’m going to focus on a classic once again – the Algonquin Cocktail. Continue reading “Better Know a Classic: Algonquin Cocktail”

They Call Me the Breeze


Offshore Wind

2 oz Vodka <Tito’s>
3/4 oz Cranberry Liqueur <Grand Ten Distilling Craneberry>
1/4 oz Pineapple Juice

Shake with ice, strain into a chilled cocktail glass.


A few years ago I was at a beach Ultimate Frisbee tournament in Wildwood, NJ.  After two days of games in the sand, the whole team went out to dinner.  Most of us ordered beers, until one of my teammates shook things up and went with a Sea Breeze.  His argument being that he was sick of beer after two+ days of drinking Modelo Especials on the beach and boardwalk.  Apparently he made a good point, because almost everybody changed their orders to cocktails (mostly margaritas and G&Ts).  Another teammate then ordered a Bay Breeze, and a heated debate ensued.

Continue reading “They Call Me the Breeze”

Money Well Spent


Bowcaster

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 “Money Well Spent”

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