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
The Bristol Collection originates from studying the “Golden Section” Proportions found in nature. Yet, no matter how refined the design or how forward-looking the concept, hand-crafting is required.
For the Bristol Collection, James Murray, Simon Pearce’s VP of Design, began with ideas for a flute and a tumbler that he carefully rendered on paper. After making numerous revisions, the process of manufacturing began, which required blowing, shaping, sculpting, cutting, trimming, molding, and cooling in our workshops, of Vermont and Maryland.
“For the Bristol Collection, we use old-world techniques and real, basic tools to make something that is decidedly modern,” says James.
Bristol Flute & Tumbler Sketch
Bristol Caviar Sketch
Visitors to our workshops can witness the process.
Chai Cider Bourbon Sour
In a shaker with ice:
1 ¾ oz Bulleit Bourbon
2 oz Chai Cider
½ oz Maple syrup
Juice of 1 lemon wedge
Shake, pour into Ascutney Whiskey.
Garnish with dried apple slice.
Chai Cider (yields one gallon)
16 cups cider
16 cinnamon sticks
2 Tbl green cardamom pods
6 tsp whole cloves
1 tsp whole black peppercorns
8” piece of ginger root sliced
Combine all ingredients, cover, bring to a boil.
Reduce heat to medium, simmer for 10 minutes.
Remove from heat, steep for up to 6 hours but not less than 4 hours.
Strain, refrigerate. Use Ascutney Glass Pitcher to serve.