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Mr. Muddle

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simple syrup

Better Know a Classic: French 75


French 75

1 3/4 oz Gin [Bully Boy]
3/4 oz Lemon Juice
1/2 Simple Syrup
2-4 oz Chilled Dry Sparkling Wine (Champagne, Prosecco, Cava)

Combine everything but the sparkling wine in a shaker, shake with ice. Strain into chilled champagne flute. Top with sparkling wine. Garnish with lemon twist.

Recipe taken from Epicurious


It’s that time of year again, one of the few points in the year that people actually drink Champagne (outside of weddings and charity fundraisers).  As I mentioned last year, Champagne on its own is mediocre at best.  That’s why on New Year’s Eve I prefer to use it (or the more affordable Prosecco/Cava option) as a component in a cocktail.  At the close of 2015, I mentioned the Seelbach and my take on it, the Seelbeer.  This time around, we’re sticking with another bubbly classic, the French 75. Continue reading “Better Know a Classic: French 75”

Mixology Monday CXIII: Breakfast Club


Breakfast in America

2 oz Tennessee Whiskey
3/4 oz Becherovka
1/2 oz Benedictine
1/4 oz Cinnamon Maple Simple Syrup
Few dashes Coffee Pecan Bitters
1 whole egg

Combine everything is an empty shaker, vigorously dry shake to combine.  Add ice, shake again.  Strain into an empty rocks glass*.  Garnish with shaved cinnamon and whiskey soaked raisins.


The holidays are fast approaching, which means lots of family time, whether they’re coming to you or vice versa.  While the dinners are often the focal point, Gary of the Doc Elliott realizes extended stays mean breakfasts and brunches happen too.  And as we all mxmologonew, a little day drinking always helps bring the family together. That’s why his theme for this month’s Mixology Monday is brunch cocktails.  You can read the full announcement post here, but three words sum it up.  Bacon, Eggs, and Booze.

Continue reading “Mixology Monday CXIII: Breakfast Club”

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