Combine in a mixing glass over ice, stir briefly. Strain into an Old Fashioned glass and garnish with an orange twist. Recipe Courtesy of Carlo Caroscio, Back Bar, Somerville, MA
Shake, serve in chilled cocktail glass, garnish with cinnamon or cocoa.
Whip shake and pour over crushed ice in highball glass
Garnish with a long cinnamon stick, half lemon wheel, inside out cocktail parasol, orchid, and powdered sugar “snow”
Whip shake and pour over crushed ice in a highball glass
Garnish with sage sprigs, swizzle, maple leaf, and maple sugar candy
Stir and strain into a Nick & Nora or small cocktail glass
Garnish with a wedge of pomegranate
Shake with crushed ice and pour into pilsner or highball glass
Garnish with mint sprigs, a dehydrated apple slice & gummy worm
Shake with ice cubes and strain into coconut goblet
Garnish with a mini ice cream cone filled with banana candies, cocktail umbrella palm, monkey charm, and orchid
4 ways Rye Whiskey is going against the grain.
The rye whiskey renaissance has led to a new batch of American distillers breaking established rules and foraging ahead with forward-thinking spirits.
Revolution Rye (Mad River Distillers, Warren, VT, $50). Three rye varietal grains, a portion of which is malted and roasted “chocolate” rye, create deep toffee and orange peel flavors.
Read the full article on Wine Enthusiast
Our demerara-based rum takes on a new dimension. After careful aging in a mixture of toasted and charred barrels, the rum is finished in Pedro Ximenez sherry casks, imparting nutty and smoky aromas and flavors. Limited quantities of PX Rum are available at our Burlington, VT tasting room.
Put the bitters on the sugar cube and place in the bottom of a champagne glass. Add Mad Apple and top the glass with sparkling wine.
Serve over ice and garnish with lemon.
Stir maple syrup, bitters and Mad Apple over ice. Strain into a rocks glass over ice. Garnish with apple or an orange swath.
Shake with ice and strain into a coupe glass.
Stir all ingredients with ice until just chilled then strain into a double rocks glass over a large cube of ice.
Roasted Pineapple Syrup:
Slice 1 Pineapple into 1” chunks. Spread on a baking pan and roast at 400 degrees for 30 minutes until deep yellow and brown spots are starting to appear. Transfer pineapple to a pot and add 2.5 cups of sugar and 1 cup of water. Bring to a boil, cover and simmer for 10 minutes. Strain syrup and keep refrigerated in an airtight container for up to 1 week.
Put rum, simple syrup and lime in a shaker with 4 mint leaves and ice and shake hard. Strain into an ice filled glass and float .25 oz of Fernet Branca on top. Garnish with a mint leaf.
Shake over ice and strain into a rocks glass over cinnamon dusted ice cubes. Garnish with lemon zest and cinnamon stick.
Courtesy of Juniper, Burlington, VT
