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Mr. Muddle

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rye whiskey

The Sweet Science


Pollenator

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”

Aww, Nuts!


Creative Differences

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 “Aww, Nuts!”

Inspiration in a Glass (or Store, or Bottle)


Robber Baron

1 oz Rye Whiskey [Rittenhouse]
1 oz American Single Malt Whiskey [Ryan and Wood]
1/4-1/2 oz Earl Gray Tea Syrup*
Few dashes DRAM Palo Santo bitters
Scant barspoon each of Ardbeg 10 (or other smoky scotch) and Absinthe

Rinse rocks glass with absinthe and scotch, set aside.  Combine everything else in a glass and stir with ice.  Strain into rinsed rocks glass, express oils from a lemon twist and discard.

* Earl Grey Tea Syrup – steep three Earl Grey Tea bags in 3/4 cup near boiling water for 5-10 mins. Remove tea bags, add 3/4 cup sugar and simmer until sugar is dissolved. Let cool and store in the fridge. A splash of vodka will extend the shelf life.


This past Tuesday was Mardi Gras, and I saw lots of people posting about Sazeracs (rightfully so).  It’s a wonderfully simple drink with a ton of flavor.  Booze, sugar, bitters. Doesn’t get much more spartan than that.  However, even in this constrained formula, there is room for variation.  Take a look at the original, for example.  Even then one could use cognac or rye whiskey.  Some have taken things a step further and done a split base approach with both spirits.  This week I’m going in the same direction, but with my own spin.

Continue reading “Inspiration in a Glass (or Store, or Bottle)”

A Year in Drinks

2016 is officially behind us, so let’s take a peak in the rear view mirror and hand out some some awards (the Muddlees?  Still working on that one).  On to the winners.

Top Three Most Viewed Posts
#3 – It’s Pronounced Yah-grr (featuring the Jagroni) – Negroni variation with Becherovka
#2 – Build a Better Bar Part 1: Poppin’ Bottles (featuring the Training Wheels) – A great intro to Aperol

And the most viewed post is…
#1The Ol’ Switcheroo (featuring the Half Windsor Knot) – This one actually makes me Continue reading “A Year in Drinks”

Wedding Favor


Arts & Sciences

1 1/4 oz Rye Whiskey <Rittenhouse>
1 oz Apple Cider
1/2 oz Benedictine
1/4 oz Cointreau
1/8 oz (1 barspoon) Maple Syrup
Few dashes Angostura Bitters

Shake ingredients with ice, strain into a rocks glass filled with ice.  Garnish with an apple fan.


Two years ago this past Tuesday, two of my good friends got married.  We’ve been friends for almost 10 years, and shared many a drink at each other’s houses or out on the town.  It wasn’t a huge surprise when they asked me to create a drink for their rehearsal dinner, despite the fact I hadn’t even started this blog yet.  But it was a big responsibility, one that I was excited to take on.

Continue reading “Wedding Favor”

The Tone of a Drink


Brown Sound

1 1/2 oz Rye Whiskey <Rittenhouse>
3/4 oz Benedictine
3/4 oz Punt e Mes

Stir with ice, strain into a chilled cocktail glass. Garnish with a cherry.


 

I remember when I first got into cocktails, I’d see Benedictine in various drinks around the city.  For a while, I wasn’t entirely clear on exactly what it was, but I knew I liked it.  Smart money said if it was on the menu, I was getting that drink.  Research didn’t provide any hints as to why I was so drawn to it, as the recipe is a closely guarded secret purportedly only known by three people at any given time.  Nevertheless, the brown base and heady mix of plants and spices enamored me so that it wasn’t long before I came home with a bottle of my own.  It’s been a home bar staple ever since.

Continue reading “The Tone of a Drink”

Four Punch Combo


Uppercut

3/4 oz Rye <Rittenhouse>
3/4 oz Cointreau
3/4 oz Cocchi Americano
3/4 oz Lime Juice

Shake with ice, strain into an ice filled rocks glass


The first weekend in May we had a little party at our house.  It also happened to be my friend’s birthday that day.  I was making various drinks throughout the night (a Good Shot Red Two, a Vieux Carre, among others) and then noticed the birthday girl had nothing in her hands.  When I offered to make her a drink, she requested something with a brown spirit that was also refreshing, maybe with some citrus.   Continue reading “Four Punch Combo”

Mixology Monday CXVIII: Fo’ Swizzle


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:

mxmologo

… 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.

Continue reading “Mixology Monday CXVIII: Fo’ Swizzle”

Aged from the Inside Out


Bling Bling

2 oz Pisco <Macchu Pisco>
1/2 oz Dry Vermouth <Dolin>
1/2 oz Green Chartreuse

Combine ingredients and stir with ice, strain into a chilled cocktail glass. To oak age, make a ten serving batch in a container with a tight fitting lid. Add about an ounce of oak cubes (or a spiral). Shake every day or so and taste every few days until desired flavors are reached. Strain into clean container.


 

In the last few years, barrel aged cocktails have definitely become a thing.  Bars are taking classic cocktails (or even their own creations), throwing them in an oak barrel, and waiting to see what happens.  For brown spirits in particular, kind of takes the whole booze thing full circle.  Bars have the buying power and space to procure and store 3-5 gallon barrels without much hassle.  So what is the home bartender to do?  Fear not, for I have the answer for you.  Even better, you can play along at home. Continue reading “Aged from the Inside Out”

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