As the weather turns warmer, and we look for ways to stay cool, sipping chilled drinks can do the trick. Ice is the usual cooling element, but if you don’t want to water down your drink we propose using frozen soapstone, paired with our handcrafted glass as an optimal way for tasting drinks, particularly bourbon.
The Alpine Collection was also featured on this blog here and on our website here.
In partnership with the Modern American Blacksmiths of nearby Hubbardton Forge, this handcrafted light fixture is designed to illuminate your dining table, kitchen island or entryway in beautiful hand-forged metal and handblown glass.
The Vine Chandelier was also featured on this blog here and on our website here.
Future development in streamlined, glass-handled bar tools, prototypes shown above, also mentioned in the article.
Check out the full article in Surface Magazine here.
In a shaker filled with ice:
2 ½ oz Cucumber infused Tequila and 2 oz lime simple syrup
Pour into a lightly salted rimmed Bristol Goblet
Garnish with Cucumber slice (cut on sharp diagonal) down side of glass and lime wedge
Cucumber Infused Tequila:
1 ½ English cucumber, 1 bottle of El Charro Silver Tequila
In a Cambro combine thinly sliced cucumber and tequila
Cover, label with date and time.
Leave to infuse at room temperature for 24 hours. (If in a Liquor room, allow 36 hours.)
Keep refrigerated (will last 3 months if kept cold) and discard cucumbers.
Lime Simple Syrup mix:
3 parts Jansal lime juice and 2 parts simple syrup.
Label and date.
Lemon Basil Simple Syrup:
4 cups water, 4 cups sugar
Boil and remove from heat when sugar is dissolved. Add 20 basil leaves.
Let sit 5 – 10 minutes then remove basil.
Cool, cover and refrigerate.
Fill a squeeze bottle half syrup/half lemon juice.