cocktails

By in Media & Events Comments Off on Vermont Bartender of the Year 2018

Vermont Bartender of the Year 2018

Congratulations Chelsea Harris!

Chelsea beat out 12 bartenders over three rounds of competition. The finals were held at the Copper Grouse in Manchester, VT on April 10th. The winning cocktail featured Revolution Rye.

The “market basket” for the final round consisted of Revolution Rye, Fernet Branca, a coconut, and a choice of four ice cream flavors.

The winning recipe:

1 oz Revolution Rye

1 oz  Cocchi di Torino

.5 oz Coconut Milk

2 barspoons Fernet

Stir ingredients over ice. Strain into a cocktail glass and top with maple blackberry whipped cream.

Maple Blackberry Whipped Cream

3 oz Lulu maple ice cream

3 oz Heavy Cream

6 muddled blackberries

Shake in a cocktail shaker until thick.

 

Find Chelsea at Pizzeria Verita in Burlington, VT.

By in Media & Events Comments Off on Featured Bartender- Rory Caviness

Featured Bartender- Rory Caviness

Rory is the bar manager at La Voile in Boston, MA, and has worked with the whole Mad River Distillers line of spirits since we debuted in Massachusetts. The Sunset Fire cocktail features Revolution Rye and Tahitian Moon highlights Vanilla Rum. Find Rory on Instagram @50shadesofrory

Tahitian Moon

1.5  oz  Mad River Vanilla Rum

0.5 oz  Lazzaroni Amaretto

0.75 oz lime juice

0.25 oz ginger syrup**

1 dash Angostura bitters

3 drops Bitter Truth Pimento dram

Combine the ingredients above in a cocktail shaker, fill with ice, and shake hard.  Then, fine strain everything in a chilled coupe glass.  Garnish with an edible flower.

**Ginger Syrup – – Mix two parts sugar with one part fresh pressed ginger juice.  Stir until sugar dissolves and bottle.  Add one ounce of high proof vodka to preserve.

 

Sunset Fire 

1.5 oz Mad River Revolution Rye

0.75 oz Emilio Lustau Amontillado Sherry

0.75 oz Wolfberger Amer Gingembre

2 barspoons Letherbee Fernet

1 tsp cane syrup (2:1)

1 dash Angostura bitters

1 dash Angostura Orange bitters

Combine ingredients above in a mixing glass, add ice, and stir.  Strain into a chilled old fashioned glass.  Garnish with a flamed orange twist and discard the peel.