For all of you who follow my blog, it’s very much appreciated. However, this isn’t the only place you can get your Mr. Muddle fix. Over on instagram, you can find more spur of the moment creations, drinks that are part of a larger Instagram events, and other assorted cocktail centric musings. They don’t always make it back to the blog. Fear not though, in this week’s post I’ll highlight some of my favorites you may have missed. 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
2 oz White Whiskey <Bully Boy>
1/2 oz Montenegro
1/2 oz St. Germain
1/4 oz Creme de Violette
Stir with ice, strain into a chilled cocktail glass. Garnish with flamed lemon peel.
The other night I decided to take a different approach to the flavor profiles in my drink. Normally I lean towards the boozier, slightly bitter side of the spectrum. To switch things up, I looked through my bar for liqueurs with a more floral personality. Creme de Violette was an obvious place to start. The aromas in this bottle make you feel like you’ve walked into a flower shop. A friend recently lent me some, and I’ve only put it to use in Aviations so far. This was the perfect opportunity to see how it gets along with other bottles. Plus, the news that Prince had passed just broke, so I figured the purple liqueur would be a nice mini-tribute.
Continue reading
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:
… 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.
