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Posted by on Jan 6, 2014 in muddled | 0 comments

rosemary – st. germain slinger

rosemary – st. germain slinger

When I visited Copenhagen, Denmark, I fell in love with the flavor of elderflower (my first taste was in Ricola cough drops, and I was hooked). When I realized there was an elderflower liqueur, I knew I had to buy some and start experimenting. I quickly found that it’s great with gin and lemon (together or separately), but I knew it could be even better with a little touch of brightness from a fresh muddled herb. The savory evergreen aroma of rosemary makes it a great winter cocktail ingredient, and a great companion for the beautifully sweet and floral flavor of St. Germain. Because St. Germain is very sweet, the acidic tartness of the fresh lemon juice, as well as the briskness of the gin, both keep this beverage refreshingly balanced. two sprigs rosemary juice from 1/2 a lemon one shot St. Germain two shots of gin one can lemon-lime soda Since it’s easier to juice a half rather than a quarter of a lemon, you might as well make two cocktails....

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Posted by on Sep 6, 2013 in muddled | 0 comments

sage screwdriver

sage screwdriver

  The simplicity of the classic screwdriver is appealing, but I’ve always found it to be a tad harsh and slightly one-dimensional. With a couple of carefully selected aromatics, however, this drink takes on a pleasing, almost velvety – kinda like the sage leaf itself – flavor. Sage has been used since ancient times for warding off evil and a plethora of other maladies. Its unique flavor has countless culinary uses, including cocktails, and it – along with freshly ground nutmeg – turns this cocktail into a lovely autumn beverage. Another addition to this version of the screwdriver is Angostura bitters. Contrary to what the name implies, bitters are not at all bitter. They are simply an infusion of wonderful aromatics (including herbs, spices, and goodness-only-knows what else – the exact ingredients are not named) in an alcoholic base. While there are many bitters available, my favorite is Angostura (made in Trinidad and Tobago), because of its flavor. It was originally developed as a tonic, and still is known for its stomach-soothing properties....

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Posted by on Aug 18, 2013 in muddled | 0 comments

miami mimosa

miami mimosa

  Orange juice is underutilized as a cocktail ingredient, in my opinion. The screwdriver and mimosa are appealing in their simplicity, but there are many other uses for this breakfast beverage. In my miami mimosa, I have replaced with champagne with citrus-infused rum, and fresh muddled cilantro adds a bright floral note that makes it a great cocktail any time of the day. The name gives a nod to the Florida state fruit, as well as the Latin flavors that make this classy cocktail much more than a mere mimosa. I understand some people don’t like cilantro, and there is evidence to suggest there is a genetic defect – uh, I mean genetic predisposition – to finding the taste of cilantro “soapy” and therefore unpleasant (there is even an online community called ihatecilantro.com). For the vast majority of the rest of us, however, this cocktail should be wonderfully delicious and refreshing, especially with brunch. A good morning, indeed! miami mimosa about 15 cilantro leaves 1 shot citrus-infused light rum 4-5...

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Posted by on Aug 14, 2013 in muddled | 0 comments

tomodka sipping shot

tomodka sipping shot

  The cocktail potential of tomatoes goes far beyond the Bloody Mary. This is good news for those of us who love tomatoes but don’t care for that particular beverage. It’s August, and a wide variety of cherry tomatoes are in season (maybe even in your own backyard!). Looking across our seven giant tomato monster plants, I decided it was time to experiment a little with this sweet summer staple that I just can’t get enough of. I hope you tried my mexican mexican coke recipe. And I hope that you trusted me when I said that if you purchased the Absolut Cilantro it called for, I would make it worth your investment. Here is another use for it. This is a refreshing late summer cocktail that gives off a wonderful aroma before you’ve even taken your first sip. It’s called a sipping shot, but of course I won’t judge you if you decide to imbibe it entirely in one swig. It’s healthy, after all! tomodka sipping shot 4-5 cherry tomatoes (preferably...

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Posted by on Aug 5, 2013 in muddled | 0 comments

fuzzy gin fizz

fuzzy gin fizz

  It’s a shame that any cocktail with fruit in it isn’t considered “manly” by a large portion of the male population. If a gorgeous orange color and some tasty peach goo are too frou-frou for you, then I won’t seek to convert you. But I do recommend trying it before dismissing this tasty and sophisticated cocktail as “too girly.” (And keep in mind that if you’ve ever drank gin before, you’ve already ingested the floral aroma and essence of juniper berries. Sounds kinda girly if you ask me…) This cocktail takes advantage of the peach’s summer sweetness and balances it with tartness, while the gin keeps it grounded and instantly reminds you this is an adult beverage. It does not taste like a sweet fruit juice. Don’t worry – this cocktail isn’t actually fuzzy! The peach gets peeled before it gets muddled. fuzzy gin fizz 1/2 fresh peach, peeled and sliced 1 tsp fresh lemon juice 1/8 tsp sugar (more if you like it sweeter) 1 shot gin lemon-lime soda Put the peach slices and lemon juice in a...

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Posted by on Jul 16, 2013 in muddled | 0 comments

exxxtra-minty mojito

exxxtra-minty mojito

  The mojito may be my favorite cocktail. When the weather warms up, there are few things more refreshing than a tall glass of minty, sweet and tart goodness. I take an atypical approach to my mojito, however. If you’ve ever ordered one at a bar or restaurant, you’ve probably received a clear liquid with a few whole mint leaves swimming around. Tasty, but not nearly as tasty as it could be. When it’s made correctly, I consider the amount of mint, and the degree to which it gets muddled, to be entirely insufficient for my tastes. You’ll notice that my mojitos are green. Really green. In fact, the xxx in the name is because it’s obscenely minty. Don’t worry – it’s not toothpaste minty. Just really fresh, green, delicious minty, which is offset beautifully with sweet and tart elements. I use a lot of mint, and I muddle it really well. Seriously – I don’t just “bruise” it – I pulverize it. Don’t worry about those lovely little pieces of mint leaves floating around...

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