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.
1 ½ oz Silo gin
1 oz Lillet blanc
1 oz lemon basil simple syrup (equal parts lemon juice and basil infused simple)
1 spoonful peaches (small dice)
Add all ingredients over ice in a cocktail shaker
Shake very well
Pour into Bristol goblet.
Garnish with fresh basil leaf
In a cocktail shaker with ice:
2 oz Green Mtn organic vodka
½ oz lime simple syrup
¼ oz 1 ½ oz watermelon juice
Shake and pour into a Waterbury Tumbler
Garnish with lime wedge
puree and strain (if necessary) fresh watermelon
In an ice filled cocktail shaker:
2 ½ oz Mad River Rum
¾ oz maple lime
Shake well and strain into:
Woodbury Martini Glass
Maple lime is:
2 parts lime juice
1 part maple syrup
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.
With the popularity of our Ludlow collection, we thought the soapstone could take the place of the wood, and once we tested some samples of this new combination we were delighted to find the stone truly chilled the glass. Take it from the freezer, and it can cool your drink in about 8-10 minutes, and conversely, can be used for warming drinks as well.
Throughout New England, soapstone is a common material found on kitchen counter-tops, which are known for their durability, smooth touch, and low porosity. This ancient natural stone, is the result of volcanic geological formations from long ago. It’s most notable properties are that it can stay cold or hot for a long time. The material is very unique for its workable characteristics, and can be sculpted as the Inuit would, and also made it into a variety of functional designs. We named it Alpine after the northern ridges we have here in Vermont and New England.
Experience how this unique stone can chill your drink as it cradles the glass.
Whiskey Glass / Whiskey Glass Set / Wine Chiller
See the feature in the New York Times: here
Shake 1 1/2 oz Barr Hill Gin, 1 oz Elderflower Liqueur, and 1 1/2 oz Blood Orange Juice with ice.
Strain into Stratton martini.
Top with 2 – 3 oz Sparkling wine.
Garnish with Blood Orange quarter wheel.
Add 2 oz Barr Hill gin, ½ oz lime juice, 3 oz grapefruit juice, and ¼ tsp honey to shaker and shake well.
Serve up in Ascutney Martini glass.
Garnish with thyme sprig.
Build over ice in an in a Woodstock Balloon Wine Glass.
Top 2 oz Barr Hill gin and ice with tonic.
Garnish to your liking with a variety of citrus or fruits.
Shake 1.5 oz Barr Hill Gin, ¾ oz Lemon Juice, and ½ oz Honey Syrup together in shaker with ice.
Strain into Hampton Coupe.
Garnish with a lemon half wheel.
Pour 1 oz Barr Hill “Tom Cat” Barrel Aged Gin, 1 oz Bitter, 1 oz Sweet Vermouth, and 4 drops Aged Balsamic vinegar into a mixing glass with ice.
Strain into Waterbury Tumbler.
Garnish with a large orange zest.