TDN – Muddled  Just-picked, ripe strawberries, crushed until their red satin juice stains your muddler. A few slices of ginger, mashed into a stringy lattice of spice. Two basil leaves, delicately pressed into some simple syrup, imbuing it with aromatic delight. A dash of bitters, a jigger of booze, and you have an original cocktail. Join us for this week’s TDN where we’ll be muddling everything from mint to snozzleberries.

What an announsment and oh what a joy! I`m really someone who genuinely enjoys muddling and so a muddling TDN is right up my alley and it doesn´t get less good either by having a great price in the form of a exquisite PUG muddler – the best muddler you can get your hands on.

It was such great fun to attend the muddling TDN (well, it always is) i would not have liked to miss it.

The best thing about the TDN is the fun, lovingly and friendly (and sometimes downright crazy) conversation among some of the best friends out there. Its also not only entertaining and fun, its very creative and educational as well.

Plus – it’s an online cocktail party bringing together cockltail bloggers, bartenders, enthusiasts, experts and novices from around the globe each week to create original cocktails and build on the shared knowledge and relationships in the cocktailian community. Mixing drinks in real time, tweaking, rearranging etc until the night is gone and well into the morning.

Host of the Mixoloseum’s Thursday Drink Night ( is Rick Stutz  – publisher of Kaiser Penguin (

Here are my drinks from the muddling TDN:

(Named by Greg Boehm – Mud Puddle Books)

Muddle 5 sage leaves and ¼ oz vanilla (or simple) syrup
Add 2 oz Old Tom Gin (I used Haymans)
Juice of 1/2 lime
1.5 oz fresh ruby grapefruit juice
Top with a little lemon soda like Schweppes citrus fruits.
Shake and d-strain into ice-filled higihball.
Garnish sage leaves.

Its no use i even try to take a picture of this drink, the awesomest picture and garnsih possible using both sage leaves and the flowers (!) is already made by Rick who graciously let me borrow it for this blog post (its the pic at the top) and please go and read the TDN wrap-up.

There you can also sample the recipe for the winning cocktail Derek –  among others. The Derek was created by SeanMike from Scofflaw’s Den


Muddle one strawberry with 0.5 oz seville orange syrup and basil leaves.
Add 2 oz tequila blanco
1.5 oz ruby grapefruit
Sprinkle of fresh lime
Top with some Schweppes lemon
Float Jwray
Garnish grapefruit rose and basil.


Muddle pineapple and basil.
Add 2 oz white agricole
0.5 oz simple syrup
0.5 oz fresh lime
Top with grapetonic
Float Jwray.



Muddle two hulled medium strawberries in a shaker with 1 oz simple syrup


1.5 oz reposado tequila
0.25 oz Cointreau
0.75 oz of Campari
0.75 oz lime juice
5 quick dashes of Fee’s Old Fashioned Bitters

MEDICI MUDDLE (Samuraibartender aka Chris Stanley from Rookie Libations)

1oz Punt e Mes
1/4oz Bols Genever
3/4oz Aperol
1 thick slice fresh Orange
1 cube Pineapple

Muddle fruit in Genever & Aperol, add remaining & shake w/ ice. Strain into a champs flute & top w/ Prosecco/Cava/dry bubbles.

EVIL CHARTREUSE SWIZZLE (Rick from Kaiserpenguin)

2 cubes pineapple
0.25 oz J. Wray overproof rum
1.25 oz Chartreuse
0.75 oz lime juice
0.5 oz falernum
Muddle pineapple, mint, and J. Wray.

Pack glass with ice, add Chartreuse, lime juice, and falernum. Swizzle while cackling.

BRONZE TIGER (Kaiserpenguin)

Muddle 4 pieces pineapple, 1/2oz lime juice and 1/2oz cream of coconut


1oz white rum
1oz dark rum
1 d Angostura bitters

I so wish i would have been able to try the Derek but without Domaine de Canton its not so easy.

All drinks can be seen at

Join us every thursday at the TDN! and tonight its sponsored by Martin Miller`s Gin.

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