Author: Mimi

By in Cocktails, Maple Cask Rum Comments Off on Goodbye to Winter

Goodbye to Winter

  • 2 oz Maple Cask Rum
  • .25 oz Nocino Liqueur
  • .25 oz Cinnamon Syrup
  • 1 Dash Bittermens Mole Bitters

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

By in Cocktails, Vanilla Rum Comments Off on Espresso Martini

Espresso Martini

  • 1.25 oz. Vanilla Rum
  • .25 oz. Maple Syrup
  • .5 oz. Maple Creme
  • 2 oz Cold Brew

Shake, serve in chilled cocktail glass, garnish with cinnamon or cocoa.

By in Cocktails, Revolution Rye Comments Off on Winter is a Drag

Winter is a Drag

  • 2 oz Revolution Rye
  • 1 oz Many Berry Fassionola
  • .25 oz Amaro Braulio
  • .25 oz PX sherry
  • .25 oz Lemon juice
  • Bar spoon Grapefruit-cinnamon cordial
  • 5 drops El Guapo Polynesian Kiss bitters
  • 2 drops Cardamom bitters

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”

By in Cocktails, Maple Cask Rum Comments Off on Sugar Shack

Sugar Shack

  • 1.5 oz Maple Cask Rum
  • 1 oz Palo Cortado sherry
  • .5 oz Spiced apple cider reduction
  • .75 oz Plum fassionola
  • .25 oz Thyme & bay leaf syrup
  • .25 oz Molasses syrup
  • .5 oz Lemon juice

Whip shake and pour over crushed ice in a highball glass
Garnish with sage sprigs, swizzle, maple leaf, and maple sugar candy

By in Cocktails Comments Off on Stirred Zombie

Stirred Zombie

  • 2 oz PX Rum
  • .75 oz Oloroso sherry
  • .25 oz Grapefruit-cinnamon cordial
  • .25 oz Falernum
  • Bar spoon lime juice
  • 5 drops Angostura bitters
  • 5 drops Absinthe
  • 2 drops Saline

Stir and strain into a Nick & Nora or small cocktail glass
Garnish with a wedge of pomegranate

By in Cocktails, Mad Apple Comments Off on Bad Apple

Bad Apple

  • 2 oz Mad Apple
  • .75 oz Maple Cask Rum
  • .5 oz Allspice dram
  • .25 oz Cinnamon syrup
  • .25 oz Vanilla syrup
  • .5 oz Lime juice
  • .75 oz Beet juice
  • 2 dashes Angostura bitters

Shake with crushed ice and pour into pilsner or highball glass
Garnish with mint sprigs, a dehydrated apple slice & gummy worm

By in Cocktails, First Run Rum Comments Off on Chunky Monkey

Chunky Monkey

  • 2 oz Mad River First Run Rum
  • .75 oz Giffard Banane du Bresil
  • .5 oz spiced black walnut orgeat
  • .25 oz Cheongsam Smokey Mist Tea Liqueur
  • .5 oz pineapple juice
  • .25 oz lemon juice
  • Bar spoon white creme de cacao
  • 2 dashes black walnut bitters

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

By in Media & Events Comments Off on Recent Press on Our Whiskeys!

Recent Press on Our Whiskeys!

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

By in Media & Events Comments Off on Release Date Announcement: PX Rum Finished in Pedro Ximenez Barrels

Release Date Announcement: PX Rum Finished in Pedro Ximenez Barrels

RELEASE DATE OCTOBER 20, 2016


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.

By in Cocktails, Mad Apple Comments Off on Mad Celebration

Mad Celebration

  • 1 sugar cube
  • 2 dashes Angostura Bitters
  • 1 oz. Mad Apple
  • Chilled Sparkling Wine

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.

By in Cocktails, Mad Apple Comments Off on Mad Apple Old Fashioned

Mad Apple Old Fashioned

  • 1 tsp. maple syrup
  • 2 dashes angostura bitters
  • 2 oz. Mad Apple

Stir maple syrup, bitters and Mad Apple over ice.  Strain into a rocks glass over ice. Garnish with apple or an orange swath.

By in Cocktails, Mad Apple Comments Off on Jack Rose

Jack Rose

  • 2 oz Mad Apple
  • 1 oz Jack Rudy Craft Grenadine
  • .5 oz Lime Juice

Shake with ice and strain into a coupe glass.

By in Cocktails, First Run Rum Comments Off on Mad Pineapple

Mad Pineapple

  • 5 oz Mad River Rum
  • 2 Tsp. Roasted Pineapple Syrup
  • 2 dashes Angostura Bitters

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.

By in Cocktails, First Run Rum Comments Off on Benton Park Swizzle

Benton Park Swizzle

  • 1.5 oz First Run Rum
  • .75 oz Simple Syrup
  • .75 oz Lime Juice
  • Fernet Branca

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.

By in Cocktails, First Run Rum Comments Off on Tested Apple #2

Tested Apple #2

  • 2 oz First Run Rum
  • .5 oz Hennessey Cognac
  • .5 oz Lime Juice
  • 1 oz Vermont Apple Cider
  • Splash Laphroaig Scotch
  • Splash Simple Syrup

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