Find us at Vermont Fresh Network’s (VFN) 24th Annual Forum Dinner at the Coach Barn at Shelburne Farms on Sunday, July 31st from 5:00-8:00 PM (EDT). This event celebrates the best of Vermont food and the connections between chefs and local farmers and producers. It also raises funds to support VFN’s work to strengthen the local food system. We’ll be there offering tastings, so be sure to stop by our table! Tickets can be purchased at https://sevendaystickets.com/events/25th-vermont-fresh-network-annual-forum-dinner-8-6-2023.
Mad River Distillers’ Mojito Season Recipes
The delightfully refreshing Mojito. It’s the ultimate summer drink with its requisite ingredient, mint. Originating from Cuba, a Mojito is traditionally made with just five ingredients, including white rum, sugar, lime juice, soda water and mint. However, there are plenty of riffs out there, including those that are more fruit-forward, with mint as just a garnish. Now that it’s officially summer, and National Mojito Day is upon us (July 11th), we wanted to share a roundup of our favorite Mad River Distillers’ Mojito recipes for you to try at home this summer.
All of the recipes below are made with our Rum 44 or our Vanilla Rum. Rum 44 is our American Demerara silver rum, which recently received a Gold Ascot Award. It’s an excellent rum in infusions and in mixed drinks such as Mojitos. Our Vanilla Rum is a clear rum infused with fresh chopped Tahitian vanilla beans, which works excellent in summertime cocktails.
Ingredients - Yields 1 Cocktail
-2 oz. of Rum 44
-1 oz. of fresh lime juice
-1 oz. of simple syrup
-2 oz. of soda water
-6 mint leaves
-1 sprig of mint
-1/2 cup chopped watermelon
-2-3 watermelon wedges for garnish
Instructions:
In a cocktail shaker, add 6 mint leaves and muddle them. Chop ½ cup of watermelon into squares and add them to the shaker, then muddle again until it is juiced. Add the rum, lime juice and simple syrup to the shaker with ice. Shake well, then double strain into a Collins glass over fresh ice. Top with soda water, then garnish with 2-3 wedges of watermelon and a fresh sprig of mint.
Ingredients - Yields 1 Cocktail
-1 oz. of Rum 44
-1 oz. of Limoncello
-1 oz. of fresh lime juice
-1/2 oz. of simple syrup
-soda water
-3 mint leaves
-1 sprig of mint
Instructions:
In a cocktail shaker, add 6 mint leaves and muddle them. Chop ½ cup of watermelon into squares and In a cocktail shaker, muddle 3 mint leaves with lime juice and simple syrup. Add the Rum 44 and Limoncello to the shaker with ice. Shake well, then strain into a Collins glass over fresh ice. Top with soda water, then garnish with a mint sprig.
Ingredients - Yields 1 Cocktail
-1.5 oz. of Rum 44
-3/4 oz. of lime juice
-3/4 oz. of mint simple syrup
-1/4 oz. of Baird Farm Mint Infused Vermont Maple Syrup
-2 dashes of Fee Brothers Mint Bitters
-Club soda or seltzer to top
Instructions:
Combine all ingredients except for the club soda (or seltzer) in a tall glass filled with ice. Stir to incorporate ingredients, then top with the club soda or seltzer. Garnish with a lime wedge.
To Make Mint Simple Syrup:
Combine 3 cups of simple syrup (a 1:1 ratio of sugar dissolved in hot water) with 1 cup of pressed mint leaves. Blanch the mint in boiling water for 15 seconds, then immediately remove the mint leaves and immerse them in ice water for 1 minute. Strain the leaves from the ice water. Blend the cooled simple syrup with the mint leaves for 1 minute, then strain well. Store the cooled mint simple syrup in an airtight container in the refrigerator, for up to 2 weeks.
Ingredients - Yields 1 Cocktail
-1.5 oz. of Vanilla Rum
-1/2 oz. of Simple Syrup
-1/2 oz. of Lime Juice
-1 oz. of Queen City Blueberry Kombucha
-Fever Tree Club Soda
Instructions:
Combine rum, sugar, and lime in a shaker over ice. Shake briefly. Strain contents into a Highball glass and add Kombucha. Top off with club soda. Garnish with Mint Sprig.
Ingredients - Yields 1 Cocktail
-2 oz. of RUM 44
-1 oz. of Lime Juice
-3/4 oz. of Simple Syrup
-6 Fresh Mint Leaves
Instructions:
In a blender, add all ingredients with 1/2 cup crushed ice. Blend on low until finely crushed. Pour contents into a highball. Add a fresh mint sprig for garnish.
Ingredients - Yields 1 Cocktail
-1.5 oz. of RUM 44
-1/2 oz. of Lemon Juice
-1/2 oz. of Honey Syrup
-4 Fresh Blackberries
-Club Soda
-Lemon Wedge
-Mint Sprig
Instructions:
In a shaker, add all ingredients with ice. Shake for about 8-15 seconds. Strain contents into a glass over a fresh ice. Top with bubbles. Add a lemon wedge and mint sprig for garnish.
Ingredients - Yields 1 Cocktail
-1.5 oz. of RUM 44
-1/2 oz. of Royal Rose Raspberry Simple Syrup
-3/4 oz. of Lime Juice
-Club soda
-Mint Sprig
In a shaker, add all ingredients with ice. Shake for about 8-15 seconds. Strain contents into a Highball glass over fresh ice. Top with club soda. Add a fresh mint sprig for garnish.
If you love mint, it’s one of the easiest herbs you can grow right in your home garden. Mint will grow in full sun or partial shade, and can thrive in most soils. However, it can grow and spread quickly, so consider keeping it in a separate container or flower bed. Before you know it, you’ll have all the fresh mint you need to make the Mojito recipes above all summer long.
Need other supplies? Be sure to stop by our Burlington Tasting Room, where you can find our rums and other spirits, as well as bitters and a variety of syrups. Cheers!
Written and published by Brianne Lucas on July 10, 2023.
Mad Jungle Bird
Print
Mad Jungle Bird
- Yield: 1 cocktail 1x
Description
Our riff on the classic tiki drink, the Jungle Bird, combining our First Run Rum with Bittercube Blackstrap Bitters.
Ingredients
Scale
- 1 1/2 oz. of First Run Rum
- 3/4 oz. of Campari
- 1 1/2 oz. of pineapple juice
- 1/2 oz. of fresh lime juice
- 1/2 oz. of simple syrup
- 2-3 dashes of Bittercube Blackstrap Bitters
Instructions
- Combine all ingredients in a shaker with ice.
- Shake for 15-30 seconds.
- Strain into a tiki mug.
- Garnish with a cocktail umbrella, lime wheel and edible flowers.
Featured Spirit
Blueberry Smash Highball
Print
Blueberry Smash Highball
- Yield: 1 cocktail 1x
Description
A refreshingly smooth summer sipper made with a blueberry infused Rum 44, Fernet Vexia and Alice & The Magician’s Guinep soda.
Ingredients
Scale
- 1.5 oz. of Blueberry infused Rum 44
- 1/2 oz. of fresh lemon juice
- 1/2 oz. of simple syrup
- 1/4 oz. of Fernet Vexia
- Guinep Flavored Sparkling Water
- mint (for garnish)
Instructions
- In a shaker, add all ingredients except for the Guinep Sparkling Water.
- Shake ingredients, then double strain into a highball glass over ice.
- Top with Guinep flavored sparkling mineral water.
- Garnish with a sprig of mint.
Notes
- To make Blueberry-infused Rum 44, start with a bottle of Rum 44 and a pint of washed blueberries. Combine both in a mason jar, and shake once a day for a week. Then strain through a cheesecloth.
- If you don't have access to Fernet Vexia, you can substitute with another Fernet.
Featured Spirit
Straight Bourbon-Poached Peaches
Print
Straight Bourbon-Poached Peaches
Description
If it's peach season, try this Straight Bourbon-Poached Peaches recipe for a sweet and boozy treat. Add it over ice cream, or to your favorite cocktail!
Ingredients
Scale
- 6 fresh peaches
- 1 1/4 cups of Demerara sugar (or white sugar)
- 1 vanilla bean
- 1/2 cup Mad River Distillers Straight Bourbon
Instructions
- Bring a medium size pot of water to a boil.
- Cut a small X into the bottom of each peach (this will help you to peel the peach skin after boiling).
- Boil peaches for 1 minute. While the peaches are boiling, fill a large bowl with cold water and ice.
- After a minute of boiling, remove the pan from the heat and place the boiled peaches in the ice-water. Allow the peaches to sit and cool.
- Starting with the x mark that was cut into the bottom of each peach, peel back the skin. Then, cut the peaches into 1/2 inch wedges (cut around or remove the peach pit).
- In a medium pan, add the sugar, two cups of water, and vanilla bean (sliced open, with vanilla seeds scraped out but added to the pan). Bring everything to a boil, stirring until the sugar is fully dissolved.
- Next, add the peaches back to the pan and 1/2 cup of Straight Bourbon. Reduce the heat to simmer, and continue heating until the peaches are softened, about ten minutes.
- Once softened, scoop out the peaches and add them to a large mason jar.
- With only the syrup left in the pan, continue to cook over medium heat until the syrup reduces to about half. Then add the syrup to the mason jar over the peaches (with or without the vanilla bean as preferred). Let the syrup cool, then store in the refrigerator for up to one month.
Notes
Recipe adapted by Martha Stewart.
Featured Spirit
July 4th Jello Shots
Print
July 4th Jello Shots
- Yield: 24 or more jello shots 1x
Description
A festive way to add to your July 4th festivities is by serving up some red, white and blue boozy Jello shots, made using our versatile Rum 44.
Ingredients
Scale
- 3 oz. package of red Jello (we used cherry flavor)
- 2 packets of Knox gelatin (unflavored)
- 3 oz. package of blue Jello (we used berry flavor)
- 1 cup of coconut milk
- 1/4 cup sugar
- 3 cups (divided) of Mad River Distillers Rum 44 (or Vanilla Rum)
- 3 cups (divided) boiling water
- disposable shot cups
Instructions
Before you begin, note that you need to let 4 hours set between each layer of Jello, so while this is a very easy recipe, you'll need to plan a day ahead.
- Using a platter or cookie sheet, set out a layer of disposable shot cups.
- Boil water. Empty the red Jello packet into a bowl, then add 1 cup of water once it is boiling. Stir the water into the Jello powder until it is dissolved.
- Next, add 1 cup of Rum 44 into the Jello mix and stir well. Allow at least ten minutes for the Jello to cool, then add 1 tbsp. of the red Jello into each shot cup.
- Store the Jello in the refrigerator for 4 hours until it is fully set.
- Once the red Jello layer is fully set, you can make the white layer. Add 1 cup of water to a saucepan and sprinkle two packets of unflavored Knox gelatin on top. Allow it to sit on the water for several minutes. You will start to see a gel-like surface form on top.
- Heat the pan over low heat, then stir in 1 cup of coconut milk. Be sure to mix the coconut milk well before adding to the pan. Cook on low until the gelatin is fully dissolved, and small bubbles form along the edge of the pan. You do not want to boil here.
- Add 1/4 cup sugar to the pan, and stir into the coconut gelatin mix until it is fully dissolved, then remove from the heat.
- Allow the coconut gelatin to cool for about 5 minutes, then add 1 cup of Rum 44 and stir well.
- Allow the coconut gelatin to cool for at least 10 minutes (or more) on the counter. You want to get the temperature cool enough so that you can add it to the red layer without melting it. Once it is cool enough, mix it once more, then add 1 tbsp. of the coconut gelatin on top of the red layer.
- Once again, store the Jello in the refrigerator for 4 hours until it is fully set.
- Once the white Jello layer is fully set, prepare your blue Jello following the same steps as the red Jello layer above. Be sure to allow the blue Jello to cool before adding 1 tbsp. to each shot cup.
- Refrigerate once more for 4 hours so that the top layer is now set. Once the top layer is solid, they are ready to serve!
Notes
Recipe adapted from My Mini Adventurer.
We used Rum 44 in this recipe, but depending on the flavor of the Jello, Vanilla Rum is another great possibility!
Featured Spirit
How to Make Orange Liqueur Using Our Rum 44
At our Burlington Tasting Room, we not only serve tastings of our craft spirits, we serve a variety of craft cocktails featuring them. Each month, we experiment with new cocktail riffs—using infusions, bitters, syrups, and liqueurs—so that we can offer new cocktail options on our menu. Recently, we decided to make our very own orange liqueur to utilize through Mai Tai and Margarita season. We’ll be using our house-made orange liqueur at the Burlington Tasting Room for some of our cocktails, but we wanted to share our recipe and process with you here so that you can make your own orange liqueur at home using our Rum 44.
Orange Curaçao, Cointreau, Grand Marnier, Gran Gala and Triple Sec are all orange liqueurs you’ve probably heard of before. There are differences between these options. Some can be enjoyed alone over ice, while some are best mixed. Some are a little bitter, while some are more sweet. However, they are all made using oranges.
Orange liqueur is a popular component in a variety of drinks, including Mai Tai’s and margaritas, but it is also found in a Cosmopolitan, El Presidente, Sidecar, Long Island Ice Tea and in some martinis. So, if you’re into making cocktails at home, it’s definitely a useful liqueur to have in your home bar. If it isn’t easy to find at your local store, the good news is that it’s fairly easy to make. Get started by following our recipe below.
Instructions:
We sourced our dried orange peels from the Railyard Apothecary in Vermont. For the fresh orange peel, it is important that the oranges are first washed very well. Any residue on the oranges will be imparted in the flavor of the liqueur, so you want to start with a clean fruit. For the fresh peel, get as much of the outsize zest as possible and try to avoid the inner white pith.
Once you have your dried and fresh orange peels, combine them with 20 ounces of Rum 44 in a large mason jar. Shake, then let the spirit sit for a minimum of 2 weeks (we recommend aging the peels in rum for 4 weeks). Next, strain the rum through a cheesecloth. After straining, you will combine the orange-infused Rum 44 with 6 ounces of simple syrup to create the liqueur. If you want a sweeter liqueur to use in margaritas or cosmopolitans, you just add more simple syrup.
Now that you have your very own orange liqueur, it’s time to make some cocktails! Here are a few Mad River Distillers recipes to try:
Ingredients - Yields 1 Cocktail
- 1 oz. of Mad River Distilers Vanilla Rum
- 3/4 oz. of orange liqueur
- 3/4 oz. of fresh lime juice
- 1/2 oz. of Orgeat
- 1/4 oz. of Simple Syrup (optional depending on sweetness level desired)
- 1 oz. of Mad River Distillers Maple Cask Rum (to float)
Instructions:
Add all ingredients to a shaker and shake without ice. Pour contents over crushed ice into a rocks glass. Top with 1 ounce of Maple Cask Rum. Garnish with a large sprig of Mint.
Ingredients:
- 1.5 oz. of Mad River Distillers First Run Rum
- 1.5 oz. of fresh squeezed orange juice
- 1 oz. of orange liqueur
- 1 oz. of fresh lime juice
- 1/2 oz. of Orgeat
- Mexican citrus seasoning
- Orange slice
Instructions:
Prep your glass by dipping the rim of the glass in lime juice, then in the Mexican citrus seasoning (we used La Anita Clasico Seasoning). Set the glass aside. In a shaker, add the First Run Rum, orange juice, lime juice, Orange Curacao and Orgeat syrup. Add ice to the shaker, and shake for about 30 seconds. Add ice to your glass. Strain the contents of the shaker into the glass. Take the slice of orange and dip it into the Mexican citrus seasoning. As a garnish, add the spiced orange wedge to the rim of your glass.
Ingredients - Yields 1 Cocktail
- 1.5 oz. of Mad River Distillers First Run Rum
- 1 oz. of Tempus Fugit Crème de Banane
- 1/2 oz. of Orgeat
- 1/2 oz. of orange liqueur
- 12 drops of Crude “X” Bitters (shitake-sesame-banana)
- 6 drops of Bittermens Tiki Bitters
Instructions:
In a shaker, combine all ingredients. Add ice, then shake. Double strain into a coupe glass. Garnish with a dried banana chip.
Are you ready to make your own orange liqueur? To find a bottle of our Rum 44, stop into one of our Tasting Rooms. You can also find a bottle near you by visiting our website. If you’re in the area, be sure to check out the Railyard Apothecary for the dried orange peels. They’re also a great place to find herbs, and a variety of other items. If you need any other cocktail supplies, our retail section at the Burlington Tasting Room is always stocked up. Cheers!
Written and published by Brianne Lucas on June 6, 2023.
Linchpin Daiquiri
Print
Linchpin Daiquiri
- Yield: 1 cocktail 1x
Description
A riff on a white rum daiquiri utilizing our First Run Rum and Linchpin Aperitivo, as well as Wood’s Rum Barrel Aged Maple Syrup.
Ingredients
Scale
- 1.5 oz. of First Run Rum
- 1 oz. of Linchpin Aperitivo (or Aperol)
- 3/4 oz. of fresh lime juice
- 1/4 oz. of rum barrel aged maple syrup
Instructions
- Combine all ingredients in a shaker with ice.
- Shake, then double strain into a coupe glass.
Featured Spirit
Four Cider Cocktails To Try This Season
We recently celebrated World Cider Day by sharing a special cocktail, created just for the occasion, which incorporated several Vermont-made ingredients (including our Revolution Rye). Cider is a drink made from crushed fruit, typically apples. Vermont is well known for our apples, and our state is home to many cider companies, offering both alcoholic (hard cider) and non-alcoholic options.
In our latest cocktail recipe called the Rye Cider Spritz, we incorporate both cider options into one delicious summertime sipper. Last year, we shared another cider cocktail recipe that was even featured in Forbes! Below, we share both of these recipes, along with a couple other Mad River Distillers favorites, which you should add into your cocktail rotation this season.
RYE CIDER SPRITZ
This spritz incorporates several Vermont-made ingredients, but if you are located outside of Vermont, you can substitute Linchpin with Aperol, and use any cider or orange bitters that are accessible in your location.
Ingredients - Yields 1 Cocktail
- 1 oz. of Revolution Rye
- 1/2 oz. of Linchpin Apertivo (or Aperol)
- 3 oz. of Cider (we used Champlain Orchards Fresh Apple Cider)
- 1/2 oz. of fresh lemon juice
- 2 drops of Orange Bitters (we used Runamok)
- Hard Cider to top (we used Shacksbury Cider Classic Dry Cider)
Instructions:
Combine all ingredients, except for the hard cider, in a shaker with ice. Shake, then strain into a Collins or highball glass. Top with hard cider. Garnish with 2-3 apple slices.
TAP & PRESS
This cider cocktail, created by Chris O’Neill of Deuxave in Boston, was featured in Forbes. It is the tasty love-child of our Maple Cask Rum combined with Citizen Cider's Dirty Mayor (a Ginger Cider), Amaro and fresh lemon juice.
Ingredients - Yields 1 Cocktail
-1 oz. of Maple Cask Rum
- 1/2 oz. of Amaro
- 1/4 oz. of fresh lemon juice
- 2 oz. of Citizen Cider Dirty Mayor
Instructions:
Combine all ingredients except for the cider in a shaker with ice. Shake, then strain into a rocks glass over ice. Top with cider. Garnish with a lemon wheel and candied ginger.
CIDER PUNCH
This is one of those great cider recipes that will take you right through the fall season. It also works well as a single cocktail, or as a party punch if you’re hosting a gathering.
Ingredients - Yields 1 Cocktail
- 1.5 oz. Maple Cask Rum
- 2 oz. Champlain Orchards Fresh Apple Cider
- 1/4 oz. maple syrup
- 1/2 oz. lemon juice
- 1/2 oz. orange juice
- 5 dashes Angostura Bitters
- Stowe Cider Dry & High (hard cider to top)
Instructions:
Combine all ingredients, except the hard cider, in a shaker with ice. Strain into a Collins glass, then top the glass with hard cider. (If you can’t find Stowe Cider Dry & High, another hard dry cider will work). Add an orange and lemon wedge for garnish.
HARD PRESSED
If you prefer your cocktails in a martini glass, then this one's for you! Shake up some apple cider along with our Maple Cask Rum and Angostura Bitters for a simple but very tasty sipper.
Ingredients - Yields 1 Cocktail
- 2 oz. of Maple Cask Rum
- 1 oz. of Apple Cider
- 2 dashes Angostura Bitters
- Cinnamon Stick
Instructions:
In a shaker, combine ice, Maple Cask Rum, Angostura bitters and apple cider. Shake until frosty, and strain into a chilled cocktail glass. Garnish with a cinnamon stick and an orange peel.
As you can see, it doesn’t need to be apple season to enjoy a delicious cider cocktail recipe. All of these refreshing cider recipes will be sure to cool you down during the hot seasons. To find a bottle of our Revolution Rye or Maple Cask Rum, stop into one of our Tasting Rooms. You can also find a bottle near you by visiting our website. As always, if you need any other cocktail supplies such as bitters, or even maple syrup, check out our retail section at the Burlington Tasting Room. Cheers!
Written and published by Brianne Lucas on June 6, 2023.
Rye Cider Spritz
Print
Rye Cider Spritz
- Yield: 1 cocktail 1x
Description
Combining our Revolution Rye with Vermont-made Linchpin (or Aperol), ciders and bitters, this is sure to be a new favorite summertime refresher.
Ingredients
Scale
- 1 oz. of Revolution Rye
- ½ oz. of Linchpin Apertivo (or Aperol)
- 3 oz. of Cider (we used Champlain Orchards Fresh Apple Cider)
- ½ oz. of fresh lemon juice
- 2 drops of Orange Bitters (we used Runamok)
- Hard Cider to top (we used Shacksbury Cider Classic Dry Cider)
Instructions
- Combine all ingredients, except for the hard cider, in a shaker with ice.
- Shake, then strain into a Collins or highball glass.
- Top with hard cider.
- Garnish with 2-3 apple slices.
Featured Spirit
Travel Inspired Cocktail Recipes
Delicious cocktail recipes originate from all over the world. At Mad River Distillers, we love to make riffs on all kinds of cocktails, but some of our favorites include those inspired by our travels and far away places. Here, we wanted to share just a handful of travel inspired cocktail recipes that you can try from home. Some ingredients require a little preparation, but the resulting flavor will be well worth the effort.
DALAT GARDENS
This cocktail was inspired by our bartender Gragen Cook’s trip to Vietnam, and his discovery of Tamarind while there. Tamarind is a fruit, but also a spice in many ways. It’s sweet, tart and savory. In Vietnam, you’ll find it in desserts, soda drinks, and savory seafood dishes. Here, Gragen incorporates the flavors of Tamarind into a cocktail recipe featuring our Revolution Rye.
Ingredients - Yields 1 Cocktail
-1.5 oz. of Revolution Rye
-1/2 oz. of Liquid Alchemist Tamarind Syrup
-1/2 oz. of Honey Simple Syrup
-1/4 oz. of lemon
-1/4 oz. of lime
-1 full dropper of Bennett Exorcism Bitters
-Fever-Tree premium Indian Tonic Water
Instructions:
To make this from home, combine all ingredients in a shaker with ice. Shake and strain over fresh ice, then top with Fever-Tree premium Indian Tonic Water. Garnish with fresh herbs (such as mint, lemon balm, and thai basil), as well as a lemon and lime wheel.
COCONUT FIZZ
Did you know that the Pina Colada was invented in Puerto Rico? Inspired by a visit to Puerto Rico, Gragen developed this recipe as a riff on the popular drink. Featuring our Vanilla Rum, this cocktail is both zippy and delicious.
Ingredients - Yields 1 Cocktail
-1.5 oz. of Vanilla Rum
-2 oz. of unsweetened coconut puree cream
-1 oz. of simple syrup-1/2 oz. of fresh lime juice
-1/2 oz. of fresh pineapple juice
-4 drops of Fee Brothers Orange Blossom Water
Instructions:
Combine ingredients in a shaker and dry shake. Next, shake with ice and strain over fresh ice into a Collins glass. Grate fresh lime zest over the top, and enjoy!
THE EXPAT
While the Expat cocktail originates from Gramercy Tavern in New York, Gragen’s visit to Puerto Rico is what actually inspired this cocktail recipe. Puerto Rico is known for their rum drinks. With its beautiful and vibrant mango color, this deliciously tropical cocktail features our Maple Cask Rum and a homemade lime oleo-saccharum.
Ingredients - Yields 1 Cocktail
-4 lime skins
-8 oz. of raw cane sugar
-8 oz. of hot water
-2 oz. of Maple Cask Rum
-½ oz. of Luxardo Maraschino Liqueur
-¼ oz of. Lime juice
-¼ oz. of lime oleo-saccharum
-3 dashes of Angostura Bitters
Lime Oleo-Saccharum Instructions:
Remove zest from 4 lime skins (just the zest, and none of the white pith). In a bowl, combine the zest with 8 oz. of raw cane sugar. Muddle the sugar and lime zest together for several minutes to release oils from the zest, then place it in a closed container overnight. After infusing overnight, add 8 oz. of hot water and dissolve the sugar. Strain the liquid to remove all lime zests.
Cocktail Instructions:
Combine all ingredients in a shaker with ice. Shake and strain over a large ice cube in a rocks glass. Garnish with a lime wheel, and enjoy!
STOUT SOUR
Ireland is well known for their incredible stout beers, in particular Guinness. Our spin on a whiskey sour is made using a stout simple syrup, made with Guiness, along with our Revolution Rye. It’s the perfect cocktail to try if you love the flavor of a stout, but want to drink something a little less filling.
Ingredients - Yields 1 Cocktail
-2-16 oz. cans of Guinness
-2-2.5 cups of sugar
-2 oz. of Revolution Rye
-1 oz. of fresh lemon juice
-2 oz. of stout simple syrup
Stout Simple Syrup Instructions:
Bring 2-16 oz. cans of stout to just below a rolling simmer in a saucepan. Heat for 2-3 hours, whisking every 1/2 hour. Remove the froth that forms at the top. Once you have reduced the stout to about half (16 oz.), add 2-2.5 cups of sugar and stir until it is fully dissolved. Set the simple syrup aside to cool before using, and store in the refrigerator for up to one week.
Cocktail Instructions:
Combine all ingredients above in a shaker with ice. Shake well, then strain into a rocks glass over a large ice cube.
EL PRESIDENTE
The El Presidente is a cocktail that originates from Cuba, combining rum with Curacao, vermouth and grenadine. In our version of this simple cocktail, we use our versatile silver Rum 44 along with El Guapo’s Cajun Grenadine.
Ingredients - Yields 1 Cocktail
-1.5 oz. of Rum 44
-¾ oz. of Dry Vermouth
-¼ oz. of Dry Curacao
-1 barspoon of El Guapo Cajun Grenadine
Instructions:
Combine all ingredients in a mixing glass with ice. Stir for about 30 seconds. Strain, and serve up in a couple glass. Garnish with a Luxardo cherry.
While you may not be able to travel the world via land or sea, you can easily experience the wonders of the world by taste. We hope you’ll try each of these travel-inspired cocktail recipes above, and if you do, be sure to share your photos with us on social! We’d also love to hear about your own travel-inspired cocktail recipes. If you need any cocktail supplies, be sure to stop by our Burlington Tasting Room to peruse our cocktail supplies and to pick up a bottle of rum, rye or whiskey. Cheers!
Written and published by Brianne Lucas on May 23, 2023.
Coconut Fizz
Print
Coconut Fizz
- Yield: 1 cocktail 1x
Description
The Pina Colada was invented in Puerto Rico. This cocktail is a riff on the popular drink, using our Vanilla Rum.
Ingredients
Scale
- 1.5 oz. of Vanilla Rum
- 2 oz. of unsweetened coconut puree cream
- 1 oz. of simple syrup
- 1/2 oz. of fresh lime juice
- 1/2 oz. of fresh pineapple juice
- 4 drops of Fee Brothers Orange Blossom Water
Instructions
- Combine ingredients in a shaker and dry shake.
- Next, shake with ice and strain over fresh ice into a Collins glass.
- Grate fresh lime zest over the top, and enjoy!
Featured Spirit
Dalat Gardens
Print
Dalat Gardens
- Yield: 1 cocktail 1x
Description
This cocktail was inspired by Gragen Cook’s trip to Vietnam, and his discovery of Tamarind while there. Here, Gragen incorporates the flavors of Tamarind into a cocktail recipe featuring our Revolution Rye.
Ingredients
Scale
- 1.5 oz. of Revolution Rye
- 1/2 oz. of Liquid Alchemist Tamarind Syrup
- 1/2 oz. of Honey Simple Syrup
- 1/4 oz. of lemon
- 1/4 oz. of lime
- 1 full dropper of Bennett Exorcism Bitters
- Fever-Tree premium Indian Tonic Water
Instructions
- To make this from home, combine all ingredients in a shaker with ice.
- Shake and strain over fresh ice, then top with Fever-Tree premium Indian Tonic Water.
- Garnish with fresh herbs (such as mint, lemon balm, and thai basil), as well as a lemon and lime wheel.
Featured Spirit
Bubbles, Brews, and Views at Shore Acres
Join us on the South Lawn at the beautiful Shore Acres Restaurant and Inn for this tasting event featuring over 15 local breweries, cideries, distilleries, and wineries! This is a 21+ event.
Ticketholders will receive a wristband and passport upon arrival. The passport allows for one sample from each vendor in exchange for a stamp.
Order your tickets on-line today, and stop by to see Taylor as he pours our award-winning spirits at this gorgeous lakeside retreat!
Winners at the 2023 Ascot Awards
It's been a wonderful award season for Mad River Distillers!
Started by the whiskey writer Fred Minnick, the Ascot Awards is judged by the American Spirits Council of Tasters. At this year's competition, two of our spirits took home a medal—our Rum 44 received a gold award and our Burnt Rock Bourbon received a platinum award.
The award notes described Rum 44 as a versatile rum for cocktails. And it really is versatile! We use this silver rum, made with 100% Demerara sugar, in all kinds of infusions and cocktail recipes. It's the perfect staple spirit in your bar. Distilled on the 44th parallel, this spirit has also received 92 points in the Ultimate Spirits Challenge and is considered a "Best Value".
The award notes describe our Burnt Rock Bourbon as nutty and buttery with a soft sweet finish, and a lovely mouth-watering texture. It's made with a combination of 70% Corn, 15% Rye, and 15% Smoked Barley, and it explodes with flavor and spice with just a touch of smoke.
Visit our Purchase page to see where you can find a bottle of this award-winning rum near you, or to buy online. You can also find bottles at one of our Tasting Rooms.
Winners at the 2023 WSWA Wine & Spirits Tasting Competition
Two of Mad River Distillers craft spirits received medals at this year's Wine & Spirits Tasting Competition, held by Wine & Spirits Wholesalers of America.
This competition rewards excellence in taste, and judging for the competition was managed by The Tasting Panel magazine and The Somm Journal. Our two winning spirits at this year's competition were our Revolution Rye, which received a Gold Medal, and our Maple Cask Rum, which received a Silver Medal.
Our distinctive Revolution Rye is our most awarded spirit. It is carefully fermented from local and organic rye. It is earthy and peppery with hints of walnut, berry and tropical spice. The chocolate malted rye lends a cocoa richness and finish.
Our Maple Cask Rum has won multiple awards. It is distilled from 100% demerara sugar and aged in maple-cured barrels from Wood's Vermont Syrup Company. It's a very smooth rum, with a nose of tropical fruits and butterscotch flavors.
Visit our Purchase page to see where you can find one of these award-winning bottles near you, or to buy online. You can also find bottles at one of our Tasting Rooms.
Blueberry Festival at the Apple Barn Country Store
Find us at the Blueberry Festival at the Apple Barn Country Bake Shop in Bennington, VT on Saturday, July 29 from 10:00 AM – 6:00 PM (EDT). This event celebrates and showcases everything blueberry! There will be a variety of vendors, food trucks, live music, and activities for all!
Spring Fling
Print
Spring Fling
- Yield: 1 cocktail 1x
Description
Perfect for the spring season, this highball cocktail is made using our First Run Rum and a cinnamon and strawberry infused Aperol.
Ingredients
Scale
- 1 oz. of First Run Rum
- 1 oz. of fresh lemon juice
- 1 oz. of cinnamon and strawberry infused Aperol
- 1 oz. of Amaro Nonino
- 3-4 dashes of El Guapo Summer Berries Bitters
- Fever Tree Sparking Pink Grapefruit (to top)
- lemon twist garnish
Instructions
To make the cinnamon and strawberry infused Aperol:
- Add a cinnamon stick to one bottle of Aperol. Give it a shake, then let is sit for one day. After one day, remove the cinnamon.
- In a Mason jar, combine the cinnamon infused Aperol with a handful of rinsed strawberries. Shake once daily for one week.
- Strain out the strawberries using a cheesecloth, then store the cinnamon and strawberry infused Aperol until ready to use.
To make the Spring Fling cocktail:
- In a shaker, combine one ounce each of the infused Aperol, First Run Rum, fresh lemon juice and Amaro Nonino. Add 4-6 dashes of El Guapo Summer Berries Bitters.
- Add ice to the shaker, then shake for 15-30 seconds.
- Double strain shaker into a highball glass filled with ice.
- Top the cocktail with Fever Tree Sparking Pink Grapefruit.
- Add a straw, and a twist of lemon. Enjoy!
Featured Spirit
Winners at the 2023 San Francisco World Spirits Competition
Two of Mad River Distillers craft spirits received medals at this year's San Francisco World Spirits Competition—one of the largest and most highly regarded spirits competitions in the world! Our Straight Bourbon received a Gold Medal, and our First Run Rum received a Bronze.
Our Straight Bourbon is made using only regionally-sourced, non-GMO grains. It has a wonderful deep and rich aroma of Vermont-grown corn, with smokiness on the palate, and a smooth aromatic finish.
Our First Run Rum is a premium, aged rum made with cane sugar in fresh charred American oak barrels—just like our bourbon and rye! The result is a stunning sipping rum that has a smooth and distinctly rum-caramel finish.
As a craft distillery, we take great pride in our spirits, which we ferment, distill and bottle entirely in our home state of Vermont. We also love to share our great tasting spirits with all of you, wherever you may call home.
Visit our Purchase page to see where you can find one of these award-winning bottles near you, or to buy online. You can also find bottles at one of our Tasting Rooms.
2023 Burlington Wine & Food Festival
Find us at the 2023 Burlington Wine & Food Festival at HULA Lakeside on Saturday, June 24th. There will be two Grand Tasting sessions offered, from 12:30pm-3:30pm and from 5:00pm-8:00pm. Each session gives the eventgoer the opportunity to taste world-class wines and spirits served alongside samples from local artisan food producers, as well as a lineup of delectable creations by Vermont’s most talented chefs. The all-inclusive ticket also includes live jazz music throughout the event, enlightening and fun seminars, and amazing views of Lake Champlain! Visit www.burlingtonwineandfood.com for more details and the full schedule of events. This is a 21+ event, and all tickets must be purchased in advance. We’ll be there offering tastings, so be sure to stop by our table!
