2 oz Vermouth [D’Pampe]
3/4 oz Rose Liqueur [Wild Moon]
.5 oz Elderflower liqueur [St. Elder]
.25 oz lemon juice
Shake with ice. Strain into an ice filled rocks glass. Top with ~2 oz of Prosecco. Garnish with lemon “rose”.
A week or so ago I was out somewhere and got a Spritz, and was reminded of how deliciously simple they are. Right then and there, I decided this was going to be the #summorofspritzes. After all, they are best enjoyed outside, ideally with the sun on your face. While the weather hasn’t quite turned the corner here in New England, I decided to kick things off anyway. Continue reading
Rum At Me, Bro
2 oz Amber Rum [Albany Distilling Co]
1/2 oz Sweet Vermouth [Dolin]
1/4-1/2 oz lime juice (to desired tartness)
Few dashes Dry Sarsaparilla Bitters [Bad Dog Bar Craft]
Shake with ice, strain into an ice filled rocks glass. Garnish with lime twist.
Don’t get me wrong, I love my bar. Over the years, I’ve amassed a nice variety of bottles that allow me plenty of options when it comes time to mix a drink. Sometimes though, those endless options can be paralyzing (see: The Paradox of Choice). I’ll stare blankly at the bar trying to formulate various combinations in my head. This can be exhausting (first world problems, I know – but still). Continue reading
There’s a bit of a heat wave coming to Boston this weekend, so I figured it’s the perfect time to talk about some of my favorite refreshing tipples. These classics will keep you cool as the temperature climbs, and they all come together with two or three ingredients. Even better, I put my own spin on each one so you’ll get twice the inspiration. Continue reading
Nexus of the Universe
1 1/2 oz Rye Whiskey [Rittenhouse]
1/2 oz Cranberry Liqueur [Grand Ten]
1/2 oz Amaro Montenegro
1/2 oz Sweet Vermouth [Dolin]
Few dashes Black and Blue bitters [Black Cloud Bitters]
Stir with ice, strain into a chilled cocktail glass. Garnish with cherries.
One of my favorite things about making cocktails is inspiration can come from anywhere. Maybe a drink I had at a bar, or something from out of one of the books on my shelf. As my network of fellow drinkstagrammers and bloggers continues to grow, I can barely keep up with all the drinks I bookmark for later consumption. Continue reading
1 1/2 oz Aperol
1 1/2 Sweet Vermouth [Noilly Prat]
1/4 oz Maraschino Liqueur [Luxardo]
Combine in a glass, stir with ice. Strain into an ice filled rocks glass. Top with club soda and an orange twist.
This week is the second installment of my Bar Starter Kit series. Last week we tackled Gin and orange liqueur with the Pegu Club. Today, we’re taking a lower alcohol approach as we reach for Aperol, Sweet Vermouth and Maraschino Liqueur. The first two are bonafied workhorses in the bar, working well with a wide range of spirits. Maraschino liqueur is a good one because it lends a very distinctive flavor to cocktails, something a little different than other fruit based liqueurs. Continue reading
120 Down the Deegan
1 1/2 oz Gin [Boodles]
1/2 oz Sweet Vermouth [Dolin]
1/2 oz Dry Vermouth [Dolin]
1/2 oz Blood Orange Limoncello [Fabrizia]
Few dashes Orange Bitters [Regan’s]
Combine ingredients with ice, stir, strain into chilled cocktail glass. Garnish with lemon twist.
I have a few exciting things to announce. First is a partnership with Muddle & Stir. They sell everything you need for your bar except the booze. Bitters, syrups, tools, etc, they’ve got you covered with an amazing selection. Plus, all you guys get 10% if you use promo code MR10MUDDLE. You can also clink the link on the side bar. They carry a wide variety of accouterments you likely haven’t seen before, and will certainly get your creative juices flowing.
Second, about a month ago I received some limoncello from Fabrizia spirits. It’s not something I normally keep stocked, so I was excited for the opportunity to experiment with limoncello in cocktails. Even better, in addition to the traditional offering, I also got a blood orange liqueur and cream version. The blood orange was especially intriguing, and immediately my wheels started turning. Continue reading
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…
#1 – The Ol’ Switcheroo (featuring the Half Windsor Knot) – This one actually makes me Continue reading
1 oz Bourbon <Woodford Reserve>
1 oz White Whiskey <Bully Boy>
1/2 oz Sweet Vermouth <Dolin>
1/2 oz Dry Vermouth <Dolin>
Few dashes Angostura Bitters
Few Dashes Orange Bitters <Regan’s>
Stir ingredients with ice, strain into a chilled cocktail glass. Garnish with a cherry (or two).
If I could only order one drink for the rest of my life, it may very well be a Perfect Manhattan. There is something wonderful that happens when you put sweet and dry vermouth together in the same glass. A subtle tweak that really changes the personality of this classic. Continue reading
Two for His Heels
3/4 oz Genever <Bols>
3/4 oz Dry Vermouth <Dolin>
3/4 oz Sweet Vermouth <Dolin>
3/4 oz Amontillado Sherry <Lustau>
Barspoon Orgeat <Fee Bros>
Orange bitters <Regan’s>
Stir with ice, strain into a chilled cocktail glass. Garnish with a cherry (or two).
Friday nights are usually cocktail nights in the Muddle household (and Saturday too, if I’m being completely honest…and sometimes Thurdsays…). While we sip our drinks, board games and card games often make their way to the table. A few drinks and some friendly competition make for quite an enjoyable evening.
1 1/2 oz Campari
1 1/2 oz Sweet Vermouth <ideally an Italian one like Martini and Rossi, but any vermouth will do>
Combine Campari and Sweet Vermouth in a rocks or highball glass with ice, top with club soda and give a quick stir. Garnish with orange wedge or peel
This post is the first (kind of*) in a series on classic drinks. I’m using the term “classic” loosely here, as a way to refer to standard drinks that everyone should know. They don’t necessarily have to be old to be considered classic, but they do have to be delicious.
* Of course I just thought of this series title, but some of my previous posts certainly meet the criteria