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Mr. Muddle

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rock and rye

MxMo CXIV – Take a Moment to Digest


Prison Tattoo

1 oz Ramazzotti
1 oz Averna
1/2 oz Ginger Liqueur <King’s Ginger>
1/2 oz Rock and Rye <Hochstadter’s>

Stir with ice, strain into an empty rocks glass (for whatever reason, I love when amari are served down, just seems to fit).  Garnish with orange twist.


It’s time for another Mixology Monday!  Our host this month is Stacy Markow (be sure to check out her eponymous blog) and she has selected digestifs as the theme.  More specifically, she challenges us to “explore the vast combinations that camxmologon be found by discovering and making cocktails from ingredients known for their digestive properties. Rather timely  since, as she puts it “…this time of year is known for calorie laden holiday meals surrounded by family and friends “.  Continue reading “MxMo CXIV – Take a Moment to Digest”

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Break Out the Metal Pole


Rock the Bells

1 1/4 oz Rock and Rye <Hochstadters>
1 oz amber rum <Folly Cove>
1/2 oz Benedictine
1/4 oz orange juice
Few dashes Fee Bros whiskey barrel aged bitters

Shake with ice, strain into ice filled rocks glass. Garnish with orange peel


There was a restaurant in the town where I grew up that billed itself as a trendy, modern italian place.  It was the first restaurant I ever saw that had “trattoria” in its name.  While I don’t remember much about their food, they did have a giant jar upfront filled with rock candy.  I have no idea why, but I didn’t ask questions. I would just make sure to grab one every time I was in there.  It was like candy crack to me.  Imagine my surprise years later when I found out about a cordial made by combining rye whiskey, rock candy, orange peel and some bitter herbs.  Needless to say, I grabbed a bottle as soon as I found it. Continue reading “Break Out the Metal Pole”

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