As summer solstice approaches we’ve made the shift to outdoor entertaining. The Honey Grapefruit Martini is a seasonal favorite at our restaurant in the Mill. This refreshing drink is ideally served in a chilled Benson Martini glass which is the perfect combination of form and function. The base of the glass fits well in the hand, while the cone shape of the bowl is the right capacity to sip this summer cocktail. As the weather warms up, and if you have the opportunity to dine at our restaurant, select this wonderful cocktail off our menu, or if you are at home try our recipe.
Honey Grapefruit Martini
2 oz. Barr Hill Gin
1 oz. Honey+Lime+Grapefruit Mix* (see below)
Fresh Herb Sprig
Combine all ingredients in an ice filled shaker. Shake well and strain into a chilledBenson orAscutney Martini glass. Garnish with a herb sprig such as thyme.
*Honey Lime Grapefruit Juice Mix
1 part Hot Water
2 parts Honey
2 parts Lime Juice
5 parts Grapefruit Juice
Mix hot water and honey until honey is dissolved. Then add lime juice and grapefruit juice and mix well.
End the week, with a refreshing drink we serve at our restaurant in the Simon Pearce mill located in idyllic Vermont. If you are inspired to kick off a happy hour and want to try the Negroni Sbagliato recipe at home we provide that in this post. The Vintner Flute is a beautiful glass with a new contemporary profile that isn’t as narrow or tall as traditional flutes which makes it perfect for light cocktails and anything sparkling. The refined elegance is a result of our master glassblowers pulling the stem from a fluid gather of glass.
Negroni Sbagliato Recipe
1 oz. Campari
1 oz. Cinzano Sweet Vermouth
Add Campari and Cinzano to a Vintner Flute glass with light ice. Top with prosecco. Small orange garnish.
Visiting our website to browse the full range of stemware options or visit any of our stores.
While homebound for Winter Solstice you can enjoy shorter days, and longer nights mixing unique drinks in our handmade glasses. The Benson martini glass was created to inspire and enhance the experience of drinking cocktails from a unique barware vessel. The shape takes it’s cues from an appreciation for the proportioning of geometric elements. We feature this glass at our restaurant in combination with the Vermont Ginger Cosmo cocktail found on our menu. The glass makes a great gift for anyone on your list who would like to mix this wonderful cosmo at home.
Add all ingredients to an ice filled shaker and shake well. Strain into a chilledBenson Martini glass. Garnish with a piece of candied ginger on the rim.
The design evolved from a few drawings that explored the combination of the sphere and cone shape. We then perfected the proportions working with the glassblowers to create a beautifully balanced glass.
You can taste autumn in a glass with the Hog Toddy recipe. If your ready for happy hour, or coming in from a trail hike, this warming drink is simply spiced hot cider with a splash of rye whiskey. Perfect for chilly days, mixing the richness of fresh apples, with rye whiskey from the Vermont maker Whistle Pig. The amber color of the drink is best experienced in an ideal glass like the Windsor Tankard or Ascutney Mug.
Enjoy the Fall season with one of our classic cocktails that we serve at the Simon Pearce restaurant in Vermont. Heighten the experience of the Harvest Moon drink with our handcrafted Ascutney Whiskey or Double Old Fashioned glass. This is a great recipe to try at home while observing the seasonal transition, or queuing up a virtual happy hour with family or friends. For the perfect virtual gifting and entertaining solutions, you can find our range of glasses on our website.
Here is the recipe
2 oz. Sauza Conmemorativo
3/4 oz. Lime Juice
1/2 oz Spiced Syrup Mix*
Few Dashes of Angostura Bitters
Add all ingredients to an ice filled shaker and shake well. Pour into an Ascutney DOF or Whiskey glass.
Lime wedge garnish.
*Spiced Simple Syrup:
1 Cups Water
1 Cups Sugar
3 Whole Allspice Berries
3 Whole Cloves
1 large cinnamon stick
1 1-inch Pieces of Ginger, peeled and chopped
Make simple syrup and add all spices. Let steep for one hour and then strain out all the spices to your preference.