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By in Cocktails, Hopscotch Comments Off on Hoppy Godfather

Hoppy Godfather

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Hoppy Godfather


  • Author: Mad River Distillers
  • Yield: 1 cocktail 1x

Description

A tasty cocktail that only requires two ingredients. A simple but unique cocktail incorporating our HopScotch collaboration with Lawon’s Finest Liquids and Amaretto.


Ingredients

Scale
  • 1.5 oz. of HopScotch
  • 1 oz. of Amaretto

Instructions

  1. In a mixing glass, combine the HopScotch and Amaretto with ice.
  2. Stir well, then strain into a rock glass over a large ice cube.
  3. Garnish with a twist of lemon after expressing over the top of the glass.

Featured Spirit

By in Blog Comments Off on Maple Syrup Cocktail Recipes

Maple Syrup Cocktail Recipes

Fall foliage, cows on pasture, the green mountains, and Ben & Jerry’s ice cream—these are just a few things that people think of as quintessential to Vermont. Of course, no list representing Vermont is complete without the sweet treat we call maple syrup. We take great pride in our maple syrup here, which is why we celebrate it for an entire month every year. 

The Maple 100 takes place between September and October, and is a month-long celebration that includes maple-centered events and deals. It’s a great opportunity to learn about maple products and the many businesses that make and utilize them. At Mad River Distillers, our Maple Cask Rum is aged in barrels that once held Wood’s Rum Barrel Aged Maple Syrup. We also provide our bourbon barrels to Old City Syrup for their Bourbon Barrel Aged Maple Syrup. That isn’t our only maple connection though. We also incorporate maple syrup into a variety of cocktail recipes! It can add some extra flavor, and works well as a substitute for simple syrup.

Here, we share a mix of Mad River Distillers cocktail recipes with maple syrup as an ingredient, starting with our most popular cocktail on the Burlington Tasting Room menu:

MAPLE BOURBON SOUR

Ingredients - Yields 1 Cocktail:
2 oz. of Bourbon Whiskey
1 oz. of Vermont Maple Syrup
1 oz. of fresh lemon juice
4 dashes of Angostura Bitters

Instructions:
Combine all ingredients in a shaker over ice. Shake briefly. Strain contents into a Double Old Fashioned glass. Garnish with Angostura Bitters.

MAPLE STOUT SOUR

Stout Simple Syrup Ingredients:
-2 - 16 oz. cans of 14th Star Brewing Maple Breakfast Stout
-2-2.5 cups of sugar

Cocktail Ingredients - Yields 1 Cocktail:
-2 oz. of Maple Cask Rum or Straight Bourbon
-1.5 oz. of stout simple syrup
-1 oz. of lemon juice

Instructions:
In a shaker, combine Straight Bourbon or Maple Cask Rum, the stout simple syrup and lemon juice. Add ice to the shaker, and shake hard for about 15 seconds. Strain contents into a chilled coupe, and enjoy!

To make the stout syrup:
To make the stout simple syrup, bring 2 - 16 oz. cans of the Maple Breakfast Stout to just below a rolling simmer in a saucepan.* Heat for 2-3 hours, whisking every 1/2 hour. Remove the froth that forms at the top. Once you have reduced the stout to about half (16 oz.), add sugar and stir until it is fully dissolved. Set the simple syrup aside to cool.

LINCHPIN DAIQUIRI

Ingredients - Yields 1 Cocktail:
-1.5 oz. of First Run Rum
-1 oz. of Linchpin Aperitivo (or Aperol)
-3/4 oz. of fresh lime juice
-1/4 oz. of Rum Barrel Aged Maple Syrup

Instructions:
Combine all ingredients in a shaker with ice. Shake, then double strain into a coupe glass.

DIRTY CHAI MARTINI

Ingredients - Yields 4 Cocktails:
-4 oz. of RUM 44
-4 Chai tea bags
-1 cup filtered water
-1 tablespoon maple syrup
-2 oz. of cold brew coffee
-1 cup milk
-Star Anise

Instructions:
Heat the water to almost boiling and steep the tea for 4 minutes. Discard the tea bags. Add in the maple syrup. Stir to combine and set to the side to cool. In a shaker, pour espresso, rum, milk, and cooled chai over ice. Shake for about 8-10 seconds. Double strain into 4 martini glasses, and garnish with star anise.

Winter Maple Mojito and ingredients on a table

MAPLE MOJITO

Ingredients - Yields 1 Cocktail:
-1.5 oz. of RUM 44
-3/4 oz. of lime juice
-3/4 oz. of mint simple syrup
-1/4 oz. of Baird Farm Mint Infused Vermont Maple Syrup
-2 dashes of Fee Brothers Mint Bitters
-Club soda or seltzer to top

Instructions:
Combine all ingredients except for the club soda (or seltzer) in a tall glass filled with ice. Stir to incorporate ingredients, then top with the club soda or seltzer. Garnish with a lime wedge.

To make Mint Simple Syrup:
Combine 3 cups of simple syrup (a 1:1 ratio of sugar dissolved in hot water) with 1 cup of pressed mint leaves. Blanch the mint in boiling water for 15 seconds, then immediately remove the mint leaves and immerse them in ice water for 1 minute. Strain the leaves from the ice water. Blend the cooled simple syrup with the mint leaves for 1 minute, then strain well. Store the cooled mint simple syrup in an airtight container in the refrigerator, for up to 2 weeks.

HEARTSPARKS

Ingredients - Yields 1 Cocktail:
-1.5 oz. of Maple Cask Rum
-1/2 oz. of Benedictine
-1/2 oz. of Banana Liqueur
-1/2 oz. of Lemon Juice
-1/4 oz. of Maple Syrup
-2 dashes Angostura Bitters

Instructions:
Combine all ingredients in a shaker with ice. Shake, then strain contents into a coupe glass. Serve and enjoy!

SWITCHEL IN THE RYE

Ingredients - Yields 1 Cocktail:
-1.5 oz. of Revolution Rye Whiskey
-1/2 oz. of Royal Rose Jasmine Syrup
-1/4 oz. of Lemon Juice
-2 oz. of VT Switchel

Instructions:
Combine ingredients in a shaker over ice. Shake briefly. Strain contents into a Highball glass. Garnish with a lemon peel.

ESPRESSO MARTINI

Ingredients - Yields 1 Cocktail:
-1.25 oz. of Vanilla Rum
-1/4 oz. of Vermont Maple Syrup
-1/2 oz. of  Metcalfe’s Maple Creme Liqueur
-2 oz. of cold brew coffee

Instructions:
Combine all ingredients in a shaker with ice. Shake for 8-10 seconds. Strain contents into a chilled coupe glass. Garnish with cinnamon or cocoa.

You might be wondering how we make our Maple Cask Rum. This rum starts as our First Run Rum, which is distilled from 100% demerara sugar. We lend our used rum barrels to Wood's Vermont Syrup Company, which they use to make their Rum Barrel Aged Maple Syrup. The barrels are then returned to us, and we transfer our First Run Rum into these maple-cured barrels. The result is a smooth, bright rum with a nose of tropical fruits and butterscotch flavors. 

We offer another product using our Maple Cask Rum—our Maple Fig Madhattan, which is a ready-to-drink spin on the classic Manhattan cocktail made with Black Fig Vodka by Black Infusions and bitters. To pick up a bottle of either maple product, visit our Purchase page to see where you can find a bottle near you, or stop by a Tasting Room. You can also find bottles of Wood’s Maple Syrup and Old City Syrup at our Burlington Tasting Room, in addition to other maple products. Cheers!


Written and published by Brianne Lucas on September 17, 2023.

Bennington Harvest Festival

Find us in downtown Bennington, VT on Saturday, October 14th from 10:0 AM - 5:00 PM (EDT) for the Better Bennington Harvest Festival. This free and all-ages event features over 75 vendors including artisans, craftspeople, specialty foods, distilled spirits, and more! There will be 4 stages with live music, activities, and a variety of food and beverage vendors. We’ll be there, showcasing our spirits (which will be available for purchase) and offering tastings. Be sure to stop by!

Stowe Foliage Arts Festival

Join Mad River Distillers on Friday through Sunday, October 6th - 8th for the annual Stowe Foliage Arts Festival at Topnotch Field in beautiful Stowe, VT. This event showcases art and fine craftwork from over 150 juried artists and artisans, as well as a variety of specialty food/distilled spirit vendors sampling and selling their uniquely crafted products. There will be live music, great food and beverage offerings, and traditional craftwork demonstrations, as well as the complimentary views of Vermont’s stunning Fall foliage. We will be offering bottle sales and complimentary tastings from our line of spirits.  Tickets can be purchased on-line at https://www.eventbrite.com/e/stowe-foliage-arts-festival-tickets-555120529447?aff=erelexpmlt

Vermont Wine and Harvest Festival @ Mt. Snow Resort

Find us at the Vermont Wine and Harvest Festival at Mt. Snow Resort in West Dover on Saturday, September 23rd from 11:00 AM-5:00 PM (EDT) for the Grand Tasting and Artisan Expo. This great event brings together over 60 vendors including distilleries, breweries, wineries, and cideries. The Bluebird Lift will also be operating for rides to the summit view of Southern Vermont’s breathtaking Fall foliage. We’ll be there, showcasing our spirits (which will be available for purchase) and offering tastings. Be sure to stop by!

Tasting @ Hare and the Dog in Middlebury

Join Mad River Distillers on Friday, September 29, 2023 at Hare and the Dog in Middlebury, VT. There will be complimentary tastings from our line of spirits between 4:00pm and 6:00pm. Feel free to ask questions! Bottles will be available for purchase.

Tasting at Stowe Beverage

Join Mad River Distillers on Friday, September 15, 2023 at Stowe Beverage in beautiful Stowe, VT. There will be complimentary tastings from our line of spirits between 4:30pm and 6:30pm. Feel free to ask questions! Bottles will be available for purchase.

By in Cocktails, RUM 44 Comments Off on Purple Skies

Purple Skies

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Purple Skies


  • Author: Mad River Distillers
  • Yield: 1 cocktail 1x

Description

Our spin on the Aviation cocktail made with Rum 44, Creme de Violette, and a special ingredient that offers a beautiful pop of purple.


Ingredients

Scale
  • 1.5 oz. of Rum 44
  • 1 oz. of fresh lime juice
  • 1/2 oz. of Creme de Violette
  • 1/2 oz. of Orange Curacao (or Cointreau)
  • 1/2 oz. of simple syrup
  • 2 dashes of Orange Bitters
  • 2 droppers of B'lure Flower Extract

Instructions

  1. Combine all ingredients (except B'lure) in a shaker with ice.
  2. Shake hard, then strain into a stemless wine glass over pebbled or crushed ice.
  3. Top with a couple droppers of B'lure Flower Extract.
  4. Garnish with a dehydrated lime wheel.

Featured Spirit

By in Blog Comments Off on 8 Cocktail Recipes Made With Herbs

8 Cocktail Recipes Made With Herbs

In a recent blog post, we shared why herbs should be a top consideration when shopping for your cocktail supplies. They offer great flavor and aromatic qualities, and there are so many ways that you can incorporate them! You can find herbs in bitters,  you can infuse a simple syrup with them, and even add them to your drink as a garnish. At our Burlington Tasting Room, we often use fresh herbs in our cocktails, so we wanted to share some great recipes that incorporate them:

BURNT PEACH

Ingredients - Yields 1 Cocktail:
-2 oz. of Burnt Rock Bourbon
-1 oz. of Roasted Peach Syrup
-1/2 oz. of fresh lemon juice
-1/2 oz. of pineapple juice
-soda water

Instructions:
Combine all ingredients (except the soda water) in a shaker with ice. Shake well, then strain over fresh ice into a stemless wine glass. Top with soda water. Add a fresh sprig of thyme or rosemary as a garnish.

To make the roasted peach syrup:
Take 3 peaches, de-core, slice into wedges, and lay in a baking pan with tall sides.  Add a couple tablespoons of water to the pan, and drizzle Vermont maple syrup over the peaches. Cover and bake at 375 for 30 minutes. On your stove top, add equal parts water and sugar to a small pot, and heat to just below a simmer. Stir until sugar is dissolved. Add peaches and any liquid from the baking dish into the water and sugar mixture on the stove, then cover and bring to a simmer. Remove from the heat, and allow the peaches to cool while still in the pot. Once cool, run the syrup through a cheesecloth. Keep the syrup refrigerated and consume within one week.

ROSEMARY’S DAIQUIRI

Ingredients - Yields 1 Cocktail:
-2 oz First Run Rum
-3/4 oz Rosemary Syrup
-1 oz Lime Juice
-fresh Rosemary Sprig

Instructions:
In a shaker, add all ingredients with ice. Shake for about 8-15 seconds. Strain contents into a daiquiri coupe glass. Add a rosemary sprig for garnish.

To make the rosemary syrup:
In a Mason Jar, take 8-10 sprigs of rosemary and place in 1 cup of boiling water. Let steep (like a tea) for five minutes, then add 1.5 cups sugar and stir until dissolved. Seal the jar and let it sit for 8-12 hours, then strain out sprigs.

LAVENDER LEMONADE

Ingredients - Yields 1 Cocktail:
-1.5 oz RUM 44
-3/4 oz Lemon Juice
-1/2 oz Simple Syrup
-5 dashes Scrappy's Lavender Bitters
-Club soda

Instructions:
In a shaker, combine all ingredients with ice. Shake for about 8-12 seconds. Double strain contents into a highball glass over cubes. Top with club soda. Add a lavender sprig for garnish.

THE BASIL DAISY

Ingredients - Yields 1 Cocktail:
-2 oz RUM 44
-1/2 oz Aperol
-1 oz Simple Syrup
-1 oz Lemon Juice
-4 Basil Leaves
-Lemon Wedge

Instructions:
In a shaker, add all ingredients (minus lemon wedge) with ice. Shake for about 8-15 seconds. Strain contents into a glass over fresh ice. Add a lemon wedge and fresh basil for garnish.

MAD MINT JULEP

Ingredients - Yields 1 Cocktail:
-2 oz Mad River Distillers Straight Bourbon
-1/2 oz simple syrup
-10 mint leaves
-crushed ice
-3 mint sprigs for garnish

Instructions:
In a silver julep cup, add the simple syrup and 10 mint leaves. Using a muddler, gently press the mint into the simple syrup to release the oils, being careful not to tear the mint. Pour the Straight Bourbon over the muddled mint. Add crushed ice to the cup, filling until there is a slight mound at the top. Garnish with the 3 mint sprigs.

Winter Maple Mojito and ingredients on a table

MAPLE MOJITO

Ingredients - Yields 1 Cocktail:
-1.5 oz. of Rum 44
-¾ oz. of lime juice
-¾ oz. of mint simple syrup
-¼ oz. of Baird Farm Mint Infused Vermont Maple Syrup
-2 dashes of Fee Brothers Mint Bitters
-Club soda or seltzer to top

To make this cocktail:
Combine all ingredients except for the club soda (or seltzer) in a tall glass filled with ice. Stir to incorporate ingredients, then top with the club soda or seltzer. Garnish with a lime wedge.

To make a mint simple syrup:
Combine 3 cups of simple syrup (a 1:1 ratio of sugar dissolved in hot water) with 1 cup of pressed mint leaves. Blanch the mint in boiling water for 15 seconds, then immediately remove the mint leaves and immerse them in ice water for 1 minute. Strain the leaves from the ice water. Blend the cooled simple syrup with the mint leaves for 1 minute, then strain well. Store the cooled mint simple syrup in an airtight container in the refrigerator, for up to 2 weeks.

MAD VESPER

Ingredients - Yields 1 Cocktail:
-1.5 oz. of botanical-infused Rum 44
-1 oz. of Rum 44
-1/2 oz. of Lillet

Instructions:
Combine all ingredients in a mixing glass with ice. Serve up in a coupe. Garnish with a lemon twist.

To make the botanical-infused Rum 44:
Age 21 grams of Juniper in a 750ml bottle of Rum 44 for one week. After straining through a cheese cloth, continue aging for an additional week, with 3 grams of Coriander, 4 Cardamom pods, 1 gram of Fennel, 6 grams of Dried Lemon Peel, and 6 grams of Dried Orange Peel. After a week, strain again through a cheesecloth.

ESKIMO KISSES

Ingredients - Yields 1 Cocktail:
-2.5 oz Bourbon Whiskey
-1.5 oz Half & Half (or Oat Milk)
-1/2 oz cane sugar syrup
-10 fresh mint leaves

Instructions:
Add mint to a shaker, and press with a muddler. Add remaining ingredients to the shaker, and shake with ice. Fine strain contents over crushed ice. Garnish with a mint sprig.

While some of these recipes require a little preparation before shaking up, we’re sure you’ll see that the extra effort is worth it for all that herbs can add to your favorite cocktails. If you try one of these recipes and love it, share it on social and tag us! We’d love to see your creation.  Lastly, if you’re looking for bitters or herb-infused syrups, be sure to stop into our Burlington Tasting Room and check out our retail section. Cheers!


Written and published by Brianne Lucas on September 5, 2023.

By in Burnt Rock Bourbon, Cocktails Comments Off on Burnt Peach

Burnt Peach

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Burnt Peach


  • Author: Mad River Distillers
  • Yield: 1 cocktail 1x

Description

A uniquely peach cocktail made with our Burnt Rock Bourbon and a roasted peach syrup.


Ingredients

Scale
  • 2 oz. of Burnt Rock Bourbon
  • 1 oz. of Roasted Peach Syrup
  • 1/2 oz. of fresh lemon juice
  • 1/2 oz. of pineapple juice
  • soda water

Instructions

  • Combine all ingredients (except the soda water) in a shaker with ice.
  • Shake well, then strain over fresh ice into a stemless wine glass.
  • Top with soda water.
  • Add a fresh sprig of thyme or rosemary as a garnish.

Notes

To make the roasted peach syrup:
Take 3 peaches, de-core, slice into wedges, and lay in a baking pan with tall sides.  Add a couple tablespoons of water to the pan, and drizzle Vermont maple syrup over the peaches. Cover and bake at 375 for 30 minutes. On your stove top, add equal parts water and sugar to a small pot, and heat to just below a simmer. Stir until sugar is dissolved. Add peaches and any liquid from the baking dish into the water and sugar mixture on the stove, then cover and bring to a simmer. Remove from the heat, and allow the peaches to cool while still in the pot. Once cool, run the syrup through a cheesecloth. Keep the syrup refrigerated and consume within one week.


Featured Spirit

Stowe British Invasion

Join Mad River Distillers at the Special Events Field in Stowe, VT on September 15th-17th, 2023 for the 32nd annual British Invasion. This event is the largest all British motorcar show in the United States, featuring over 600 British vehicles from the US and Canada every year! Friday night, there is a “Block Party” at 6:30 pm. Show hours are Saturday 9am-5pm, and Sunday 9am-3pm. There will also be a wide variety of vendors and food trucks on site. We will be offering bottle sales and complimentary tastings from our line of spirits.  Visit the event website for more information at https://www.britishinvasion.com/.

Southern VT Art and Craft Festival

Join Mad River Distillers on September 8th- 10th at the Southern Vermont Art and Craft Festival at the Riley Rink Events Field in Manchester, VT. Show hours are 10AM – 5PM Friday and Saturday,  and 10AM – 4PM on Sunday. The show is outdoors rain or shine. Parking is free. You will enjoy creations from over 125 artists and artisans, live music by popular local musicians, delicious food and beverage offerings including beer and wine, as well as live demonstrations by master craftspeople. We will be offering bottle sales and complimentary tastings from our line of spirits.  More information and a link for purchasing tickets can be found at https://southernvtartcraftfest.com/.

By in Blog Comments Off on Why You Should Use Herbs In Cocktails

Why You Should Use Herbs In Cocktails

When you’re out shopping for cocktail supplies, herbs probably aren’t a top consideration on your ingredient list, but that’s a shame. Fresh herbs can offer great flavor and aromatic qualities to your cocktails, in addition to making a beautiful garnish. At Mad River Distillers, we often use fresh herbs grown right in our Burlington Tasting Room as a garnish on a number of cocktails. We have also used herbs to infuse flavor in ingredients, such as in a rosemary simple syrup. 

Here are some top herbs that pair well with cocktails:

  • Mint: this herb is a popular choice and used in a variety of warm-weather cocktails, such as in mojitos and fruit cocktails, because it is perceived to be both cooling and refreshing. Fresh mint also offers a very nice aroma, makes an excellent garnish, and can add a lot of flavor when muddled.
  • Rosemary: this is a fragrant herb that is actually a member of the mint family, and it is often used in cooking. In a cocktail, it adds a piney aroma, so it works well in an infused simple syrup and as a garnish.
  • Lavender: this herb is both fragrant and floral. When it comes to cocktails, lavender bitters are a popular choice, but it also makes for a lovely garnish with its pop of purple.
  • Lemongrass: this citrusy herb works very well in rum cocktails, adding some extra aromatics and a bit of zest. It works well in simple syrups, can be found in bitters, but can also be used as a garnish.
  • Basil: this herb is a bit sweeter (depending on the basil you select, some may be a touch more spicy than sweet). Like mint, it works very well with cocktails incorporating citrus or berries. It makes for a beautiful and aromatic garnish, but also tastes great in a syrup.

There are other herbs that add unique flavors and aromas to cocktails, including cilantro, thyme, sage, dill and tarragon. These tend to work better with specific spirits. For example, as a savory herb, thyme works best with gin cocktails. Cilantro and dill make for great additions to a Bloody Mary. Our top herbs above work great in whiskey and rum drinks.

If you’re new to incorporating herbs in your cocktails, a great first place to experiment is with bitters. There are a variety of bitters out there with herb flavors. Just a couple dashes of lavender or rosemary bitters and you’ll get a sense of what herbs can offer. Our Burlington Tasting Room has an entire wall of bitter options available, so you’ll have plenty to explore.

Another way to explore herbs is by making an infused simple syrup. A simple syrup is made from one part sugar dissolved in one part water. When you cook the herb in the mixture as the sugar dissolves, you infuse the simple syrup with flavor. Then you simply strain out the solids before using in your cocktail. You should wash your herbs in case any insecticides were used, and be sure to read which part of the herb to include. Some stems can impart a bitter flavor.

Lastly, and most simply, incorporate herbs as a garnish! Very little preparation is needed. You just buy or clip the fresh herb and add it to your glass once your cocktail is poured. We like to give our herbs a little slap before adding them to our drinks, as it awakens the aromatics and adds to the overall cocktail experience when you take those first few sips.

Have we convinced you to give herbs a try in your next home bartending adventure? We hope so! Herbs have been used with spirits for a very long time, and for good reason, so go ahead and hop on the herbal bandwagon. If you need any pre-made herbal ingredients, such as bitters or syrups, our team at the Burlington Tasting Room are always happy to answer questions and steer you in the right direction. 

Happy mixing!


Written and published by Brianne Lucas on August 21, 2023.

By in Blog Comments Off on Whiskey Sour Cocktail Recipes

Whiskey Sour Cocktail Recipes

The whiskey sour is a cocktail that combines whiskey with lemon juice and a sweetener (such as maple syrup or a simple syrup). It’s a slightly sweet but citrus-forward (and tart) drink that originates back to the late 1800’s. Given the lemon juice, these cocktails are always shaken, which awakens the citrus. A typical garnish for a Whiskey (or Bourbon) Sour would be an orange slice and a cocktail cherry, but there are always opportunities to add new flavors and aromas to your cocktail by experimenting and creating your own riff. We’ve made a variety of whiskey sour cocktail riffs at our Burlington Tasting Room over the years. With National Whiskey Sour Day in August, we wanted to share some of these recipes with you, so you can try them from home. 

Before you get started, make sure you have some maple syrup and/or simple syrup on hand, as well as some fresh lemon juice, and of course, a bottle of our Straight Bourbon and Revolution Rye Whiskey.

ROSEMARY’S WHISKEY SOUR

Ingredients - Yields 1 Cocktail
-2 oz. of Bourbon Whiskey
-3/4 oz. of lemon juice
-1/2 oz. of Vermont Maple Syrup
-1/2 oz. of Rosemary Syrup
-2 dashes of Angostura Bitters

Instructions:
To make a rosemary syrup–
In a Mason Jar, take 8-10 sprigs of rosemary and place in 1 cup of boiling water. Let the rosemary steep (like a tea) for five minutes, then add 1.5 cups sugar and stir until dissolved. Seal the jar and let it sit for 8-12 hours, then strain out sprigs.

To make the cocktail–
In a shaker, add all ingredients with ice. Shake for about 8-15 seconds.Strain contents into a daiquiri coupe glass. Add a rosemary sprig for garnish.

Rye & Cocoa Sour

COCOA AND RYE SOUR

Ingredients - Yields 1 Cocktail
-2 oz. of Revolution Rye Whiskey
-1 oz. of Lemon Juice
-1 oz. of Simple Syrup
-4 dashes of Angostura Cocoa Bitters

Instructions:
Combine all ingredients in a shaker with ice. Shake for about 8-12 seconds. Double strain contents into a chilled coupe glass.

Stout Sour cocktail on the Burlington Tasting Room bar

STOUT SOUR

Ingredients - Yields 1 Cocktail
-2 oz. of Revolution Rye Whiskey
-1 oz. of lemon juice
-2 oz. of stout simple syrup (we made ours using
2-16 oz. cans of Guinness)

Instructions:
To make the stout simple syrup–
In a saucepan, bring 2-16 oz. cans of stout to just below a rolling simmer. Heat for 2-3 hours, whisking every 1/2 hour. Remove the froth that forms at the top. Once you have reduced the stout to about half (16 oz.), add 2-2.5 cups of sugar and stir until it is fully dissolved. Set the simple syrup aside to cool before using, and store in the refrigerator for up to one week.

To make the cocktail with the stout simple syrup–
Combine all ingredients above in a shaker with ice. Shake well, then strain into a rocks glass over a large ice cube.

AUTUMN SOUR

Ingredients - Yields 1 Cocktail
-1.5 oz. of Bourbon (or Maple Cask Rum)
-1/2 oz Cream Sherry (Lustau Solera Sherry)
-1/2 oz Lemon juice 
-1/2 oz simple syrup
-1 TBSP of Pumpkin Butter
-4 dashes Angostura bitters

Instructions:
Combine all the ingredients into a shaker. Shake the contents and strain them over large ice in a rocks glass or a stemless wine glass. Garnish with a cinnamon stick and an orange peel.

TRINIDAD SOUR

Ingredients - Yields 1 Cocktail
-1 oz. of Revolution Rye Whiskey
-1 oz. of Orgeat
-3/4 oz. of Lemon Juice
-1/2 oz. of Angostura Bitters

Instructions:
Combine in a shaker over ice. Shake briefly. Strain contents into a small wine glass. Garnish with a lemon peel.

MAPLE BOURBON SOUR

Ingredients - Yields 1 Cocktail
-2 oz. of Bourbon Whiskey
-1 oz. of Vermont Maple Syrup
-1 oz. of Lemon Juice
-4 dashes of Angostura Bitters

Instructions:
Combine ingredients in a shaker over ice. Shake briefly. Strain contents into a Double Old Fashioned glass. Garnish with Angostura Bitters.

MAPLE STOUT SOUR

Ingredients - Yields 1 Cocktail
To make the stout simple syrup–
-2 - 16 oz. cans of 14th Star Brewing Maple Breakfast Stout
-2 to 2.5 cups sugar

To make the cocktail–
-2 oz. Bourbon (or Maple Cask Rum)
-1.5 oz. stout simple syrup
-1 oz. lemon juice

Instructions:
To make the stout simple syrup–
In a saucepan, bring 2 - 16 oz. cans of the Maple Breakfast Stout to just below a rolling simmer.* Heat for 2-3 hours, whisking every 1/2 hour. Remove the froth that forms at the top. Once you have reduced the stout to about half (16 oz.), add sugar and stir until it is fully dissolved. Set the simple syrup aside to cool. 

To make the cocktail–
In a shaker, combine Straight Bourbon or Maple Cask Rum, the stout simple syrup and lemon juice. Add ice to the shaker, and shake hard for about 15 seconds. Strain contents into a chilled coupe, and enjoy!

Did you know you could make a whiskey sour cocktail using beer? If not, now you do! To experiment with your own riffs, you just need to be creative. Be sure to keep the main ingredients the same, but swap in variations. For example, for the whiskey, you can use our Straight Bourbon or our Revolution Rye. For the sweetener, you can experiment with a flavored maple or simple syrup. For the garnish, herbs (like the Rosemary recipe above) can add a whole new flavor and aroma when compared to a slice of orange. 

For spirits, bitters, syrups or other cocktail ingredients, be sure to check out our Burlington Tasting Room.


Written and published by Brianne Lucas on August 21, 2023.

By in Bourbon, Cocktails Comments Off on Dread Pirate Roberts

Dread Pirate Roberts

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Dread Pirate Roberts


  • Author: Mad River Distillers
  • Yield: 1 cocktail 1x

Description

Our homage to The Princess Bride made with our Straight Bourbon Whiskey. It’s the perfect date night cocktail to pair with the perfect date night movie. “As you wish!”


Ingredients

Scale
  • 1.5 oz. of Straight Bourbon Whiskey
  • 1/2 oz. of Amaro Averna
  • 1/4 oz. of pineapple juice
  • 1/4 oz. of honey syrup
  • 2 dashes of Vena’s Charred Pineapple Bitters

Instructions

  1. Add all ingredients to a mixing glass with ice. Stir for at least 15 seconds.
  2. Strain into a small rocks glass over a large ice cube.
  3. Garnish with with a little bit of dehydrated pineapple and a little bit of pineapple frawn.

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By in Blog Comments Off on Lemonade Cocktail Recipes

Lemonade Cocktail Recipes

Is there anything more refreshing in the hot summer heat than an ice cold lemonade? Traditionally made with water (sparkling or flat), a sweetener (like sugar or honey) and fresh squeezed lemon juice, lemonade traces back to the 1600’s and has been a popular drink in many parts of the world since. Of course, there are a lot of lemonade varieties out there, and that includes adult versions which add a bit of spirit to this quintessential summer sipper. 

Here are a few of Mad River Distillers boozy lemonade recipes you can make and enjoy right at home this summer: 

LAVENDER LEMONADE

Ingredients - Yields 1 Cocktail
-1.5 oz. of RUM 44
-3/4 oz. of Lemon Juice
-1/2 oz. of Simple Syrup
-5 dashes of Scrappy's Lavender Bitters
-Club soda

Instructions:
In a shaker, combine all ingredients (except for the club soda) with ice. Shake for about 8-12 seconds. Double strain contents into a highball glass over cubes. Top with club soda. Add a lavender sprig for garnish.

BLUEBERRY LEMONADE

Ingredients - Yields 1 Cocktail
-1 oz. of Vanilla Rum
-1/2 oz. of Metcalfe’s Blueberry Liqueur
-6 oz. of Lemonade
-mint sprig
-Lemon wedge

Instructions:
In a shaker, add all ingredients with ice. Shake for about 8-15 seconds. Strain contents into a Highball glass over fresh ice. Add a lemon wedge and fresh mint sprig for garnish.

PINK LEMONADE

Ingredients - Yields 1 Cocktail
-1.5 oz. of Vanilla Rum
-1/4 oz. of Raspberry Syrup
-3/4 oz. of Lemon Juice
-2 dashes Peychaud’s Bitters
-Fever Tree Ginger Beer

Instructions:
Combine all ingredients (except for the Ginger Beer). Shake and strain over ice into a highball glass. Top with ginger beer. Garnish with a lime wheel.

MAD RIVER LEMONADE

Ingredients - Yields 1 Cocktail
-1/2 oz. of Straight Bourbon Whiskey
-1.5 oz. of simple syrup
-1.5 oz. of fresh lemon juice
-6 oz. of ginger ale
-4 fresh mint leaves
-2 lemon wheels

Instructions:
In a shaker, combine simple syrup, lemon juice, mint leaves and bourbon. Shake well, then strain into a Collins glass over crushed ice. Top with ginger ale, then stir gently to incorporate. Add a sprig of mint for garnish, and two lemon wheels.

What’s great about all the lemonade recipes above is that they can easily be made in a larger batch, so you can serve them in a punch bowl or in a pitcher at your next barbecue. Just remember that with carbonated beverages (like the club soda, ginger ale or ginger beer), you will lose carbonation after mixing. If you do decide to create a large batch, you’ll want to serve it right away, or set the carbonated beverage to the side so you can add that to the drink each time you serve.

You can find our Straight Bourbon Whiskey, Rum 44 and Vanilla Rum at our Tasting Rooms, or at a location near you by using our online store locator. At our Burlington Tasting Room, you’ll find other cocktail ingredients, such as bitters and syrups—and even glassware. Happy sipping!


Written and published by Brianne Lucas on August 7, 2023.

By in Bourbon, Cocktails Comments Off on Mad River Lemonade

Mad River Lemonade

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Mad River Lemonade


  • Author: Mad River Distillers
  • Yield: 1 cocktail 1x

Description

A classic adult lemonade recipe featuring our Straight Bourbon Whiskey, lemon juice, mint and ginger ale.


Ingredients

Scale
  • 1/2 oz. of Straight Bourbon Whiskey
  • 1.5 oz. of simple syrup
  • 1.5 oz. of fresh lemon juice
  • 6 oz. of ginger ale
  • 4 fresh mint leaves
  • 2 lemon wheels

Instructions

  1. In a shaker, combine simple syrup, lemon juice, mint leaves and bourbon.
  2. Shake well, then strain into a Collins glass over crushed ice.
  3. Top with ginger ale, then stir gently to incorporate.
  4. Add a sprig of mint for garnish, and two lemon wheels.

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By in Cocktails, RUM 44 Comments Off on Mad Vesper

Mad Vesper

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Mad Vesper


  • Author: Mad River Distillers
  • Yield: 1 cocktail 1x

Description

This is our riff on the James Bond Vesper martini using only our Rum 44—straight and as a botanical infusion.


Ingredients

Scale
  • 1.5 oz. of botanical-infused Rum 44
  • 1 oz. of Rum 44
  • 1/2 oz. of Lillet

Instructions

  1. Combine all ingredients in a mixing glass with ice.
  2. Serve up in a coupe.
  3. Garnish with a lemon twist.

Notes

To make the botanical-infused Rum 44: Age 21 grams of Juniper in a 750ml bottle of Rum 44 for one week. After straining through a cheese cloth, continue aging for an additional week, with 3 grams of Coriander, 4 Cardamom pods, 1 gram of Fennel, 6 grams of Dried Lemon Peel, and 6 grams of Dried Orange Peel. After a week, strain again through a cheesecloth.


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By in Cocktails, First Run Rum Comments Off on Old Cuban

Old Cuban

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Old Cuban


  • Author: Mad River Distillers
  • Yield: 1 cocktail 1x

Description

This is a modern classic, and a riff between a Mojito and a French 75, made using our First Run Rum.


Ingredients

Scale
  • 1.5 oz. of First Run Rum
  • 6 mint leaves
  • 3/4 oz. of fresh lime juice
  • 1 oz. of simple syrup
  • 2-3  dashes of Angostura bitters

Instructions

  1. Combine all ingredients in a shaker.
  2. Add ice, then shake well.
  3. Double strain into a stemless wine glass over fresh ice.
  4. Garnish with a fresh sprig of mint.

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By in Cocktails, RUM 44 Comments Off on Bourbon Poached Peach Daiquiri

Bourbon Poached Peach Daiquiri

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Bourbon Poached Peach Daiquiri and Rum 44 on a table

Bourbon Poached Peach Daiquiri


  • Author: Mad River Distillers
  • Yield: 1 cocktail 1x
Bourbon Poached Peach Daiquiri and Rum 44 on a table

Description

A delicious and unique daiquiri recipe that incorporates peaches from our Straight Bourbon Poached Peaches recipe along with Rum 44.


Ingredients

Scale
  • 1 cup of Straight Bourbon poached peaches (see recipe here)
  • 2 oz. of Rum 44
  • 1/2 oz. of fresh lime juice
  • 1/2 cup of crushed ice

Instructions

  1. In a blender, combine all ingredients.
  2. Blend until smooth, then serve in a chilled glass.
  3. Add a sprig of mint for garnish, and enjoy!.

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