Muddling Tips 4 the Home Bartender | Does Bigger make it Better?

  • So what is muddling? Why do bartenders do it? Is it dangerous? Difficult? Why not use a blender instead? What are all these “weeds” doing floating in my drink? What makes a good muddler? Miss Flighty address these issues in this episode on Muddling.

Octavio Pause or Mexican Mojito

  • The Octavio Pause, a pun that is meant to pay made homage to Mexico’s legendary poet, philosopher, and author, Octavio Paz, is Miss Flighty’s effort to make a Mexican Mojito. Cilantro takes the place of the mint and the tall summer refresher has a bit of heat, lime, zesty tangerine, the rhubarb spice Italian bitter Aperol, and the award-winning 100% blue agave tequila Gran Centanario as the drinks driving force. With a festive feel of afternoons at a seaside Mexican village, the Octavio Pause is a tasty alternative to the Cuban Mojito.

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Mojito, Fly-ito, or Miss Flighty prepares a Cuban Blockade

  • How the Mojito transformed the bar industry, a frivolous theory in mixology by Alberta Straub I blame Josh Bleu for the Mojito.  There is no documentation to confirm this but I remember sitting at the round bar of the Orbit Room Café (1900 Market St. San Francisco) in the mid-’90s …

The Caipirinha, a Brazilian drink so irresistable it’s why the Girl from Ipanema kept walking

  • The Brazilian spirit cachaca is the lifeblood of its people and the Caipirinha is the drink that made it one of the top selling spirits worldwide. The drink is a simple mixture of three ingredients: cachaca, lime, and sugar that somehow come together to create a flavor that is so irresistible that we suggest it might possibly be the reason the Girl from Ipanema kept walking.

Fresh Peach & Ginger Bourbon Old Fashioned–the Customer is Mostly Always Right

  • Miss Flighty mixes up a tasty drink with Maker’s Mark bourbon, fresh peaches and ginger. The drink was inspired by a customer request for a Southern Comfort Old Fashioned. Fresh peaches and bourbon are key ingredients in SoCo, and since her bar did not stock the popular liqueur, she offered a fresh alternative.