This summer on June 27th, The Bungalow Restaurant, in Newport Beach, held a Summer Muddled Cocktail Contest. We are proud to share the news that our mixologist, Benjamin Webb, who is teaching our upcoming class on Craft Cocktails on August 4th, won the contest with his amazing concoction called The Mifflin.
Since this was a muddling contest a little more about what muddling means: muddling is combining ingredients in the bottom of a glass or shaker then gently pound them with the handle of a long wooden spoon, or a similar implement known as a muddler. Usually this involves herbs, such as the mint and the muddling releases the aromatic oils in the herb, letting them infuse into the drink as you add the other ingredients.
So with Ben’s permission here is his first place, award winning cocktail recipe. Over the summer you can also enjoy a Mifflin at the Bungalow as it is the featured drink for the summer on their menu.
Recipe by Benjamin Webb, Corona del Mar
Purple basil leaves
1/2 ounce FRUITLAB Orange Liqueur (or other orange liqueur)
1 1/2 ounce IXA Tequila (or another silver, 100 percent agave tequila) 1/2 ounce Yellow Chartreuse
1/2 ounce grapefruit juice
3/4 ounce lime juice
1 dash BarKeep Fennel Bitters
Club Soda – to taste, generally about an ounce
Garnish: Purple Basil Leaf
Glassware: Either a Collins glass with ice cubes or a coupe glass, drink served neat.
In a shaker, lightly muddle basil with orange liqueur. Add tequila, Yellow Chartreuse, grapefruit and lime juices and bitters. Shake with ice. Double strain into desired glassware, top with club soda. Stir, garnish and serve.
If you would like to learn how to make more excellent cocktails featuring Gin and Whiskey check out the Slow Food Craft Cocktail class Ben is teaching on August 4th in Corona Del Mar.
To purchase a ticket go to http://slowfoodoccraftcocktailclass.eventbrite.com/