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A hurricane cocktail on the Tasting Room bar
By in Cocktails, First Run Rum Comments Off on Hurricane

Hurricane

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A hurricane cocktail on the Tasting Room bar

Hurricane

  • Author: Mad River Distillers
  • Yield: 1 cocktail 1x
A hurricane cocktail on the Tasting Room bar
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Description

A Mad River Distillers spin on a New Orleans' favorite, our hurricane cocktail combines First Run Rum with fresh orange and lime juice, fassionola syrup and passionfruit syrup.

Ingredients

Scale
  • 2 oz. of First Run Rum
  • 1 oz. of fresh orange juice
  • 1 oz. of fresh lime juice
  • 3/4 oz. of Cocktail & Sons Fassionola Syrup
  • 1/2 oz. of Liber & Co Passionfruit Syrup

Instructions

  1. Combine all ingredients in a shaker with ice.
  2. Double strain into a Collins Glass on fresh ice.
  3. Garnish with a Luxardo Cherry on top.

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Vieux Carre cocktail on the Tasting Room bar
By in Cocktails, Revolution Rye Comments Off on Vieux Carre

Vieux Carre

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Vieux Carre cocktail on the Tasting Room bar

Vieux Carre

  • Author: Mad River Distillers
  • Yield: 1 cocktail 1x
Vieux Carre cocktail on the Tasting Room bar
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Description

A Mad River spin on a New Orleans original made with our Revolution Rye whiskey.

Ingredients

Scale
  • 1 oz. of Revolution Rye
  • 3/4 oz. of Cognac
  • 3/4 oz. of Sweet Vermouth
  • 1/4 oz. of Benedictine
  • 2 dashes of Angostura Bitters
  • 2 dashes of Peychaud's Bitters

Instructions

  1. Combine all ingredients in a mixing glass with ice.
  2. Stir well for about 30 seconds.
  3. Strain and serve up in a coupe glass.
  4. Add a Luxardo cherry for garnish.
 

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Stolen Gold cocktail with lemons, honey, bitters and a bottle of corn whisky
By in Bourbon, Cocktails Comments Off on Stolen Gold

Stolen Gold

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Stolen Gold cocktail with lemons, honey, bitters and a bottle of corn whisky

Stolen Gold

  • Author: Mad River Distillers
  • Yield: 1 cocktail 1x
Stolen Gold cocktail with lemons, honey, bitters and a bottle of corn whisky
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Description

This unique cocktail is similar to a traditional whiskey sour, but made with our Corn Whiskey (or Bourbon), a turmeric honey syrup, lemon juice and Vena's Garam Masala bitters.

Ingredients

Scale
  • 2 oz. of Corn Whiskey
  • 1 oz. of Turmeric Honey Syrup
  • 1 oz. of fresh lemon juice
  • 3 dashes of Vena's Garam Masala Bitters

Instructions

  1. Combine all ingredients (except the Garam Masala bitters) in a shaker with ice.
  2. Shake, then double strain into large rocks glass over a large ice cube.
  3. Garnish with 3 dashes of Vena's Garam Masala Bitters.

Notes

To make the turmeric honey syrup:
Combine 1/2 oz. of raw, juiced turmeric root with 5 oz. of  honey syrup (a 1:10 ratio). We used fresh pressed turmeric juice from the Vermont Juice Company.
 
To make a honey syrup:
Combine equal parts of water and honey.

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Chocolate Revolution and a bottle of Revolution Rye
By in Cocktails, Revolution Rye Comments Off on Chocolate Revolution

Chocolate Revolution

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Chocolate Revolution and a bottle of Revolution Rye

Chocolate Revolution

  • Author: Jake Brun for Mad River Distillers
  • Yield: 1 cocktail 1x
Chocolate Revolution and a bottle of Revolution Rye
Print Recipe

Description

The perfect cocktail for chocolate lovers combining the spicy and cocoa notes of our Revolution Rye whiskey with chocolate liqueur, chocolate bitters and cream.

Ingredients

Scale
  • 1 oz. Revolution Rye
  • 1 oz. Godiva Chocolate
  • 1 oz. crème de cocoa
  • 1/2 oz. cream or half/half
  • 2 dashes of chocolate bitters

Instructions

  1. Combine all ingredients in a shaker with ice.
  2. Shake, then strain and serve up in a coupe glass.
  3. Garnish with fresh graded chocolate shavings or cocoa powder on top.

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Fat-Washed Vanilla Tropics cocktail on a bar next to a bottle of Vanilla Rum and a lime
By in Blog Comments Off on What Is A Fat-Washed Cocktail?

What Is A Fat-Washed Cocktail?

If you haven’t heard of fat-washing cocktails, now is the time to read up on the trend. Perfect in the colder seasons, fat-washing cocktails is a great way to add subtle flavor and incredible texture to your cocktails. You might assume that fat-washing involves a rinse of fat in your cocktail glass, but there’s a little more to it.

First, you take a fat or oil—such as bacon fat, butter or coconut oil—and you infuse it into a chosen spirit. You freeze the liquid and allow the fat to separate and rise to the top. Then, you scrape off the separated fat, leaving the infused spirit behind. The fat-infused spirit is used in place of the main spirit in any cocktail recipe. 

At Mad River Distillers, we love to experiment with our spirits to make delicious new cocktails, so we recently created a recipe with a coconut oil fat-washed Vanilla Rum along with coconut water, lime juice and passionfruit syrup. It’s the perfect tropical cocktail to help beat the winter blues, and the velvety texture it gives the cocktail is incredible. 

To make the coconut oil fat-washed Vanilla Rum, and to make our Fat-Washed Vanilla Tropics cocktail, read below:

COCONUT OIL FAT-WASHED MAD RIVER VANILLA RUM

Ingredients:
-8 oz. Mad River Vanilla Rum
-3 tbsp. melted unrefined coconut oil

Directions:
In a mason jar, add 8 oz. of Mad River Vanilla Rum and 3 tbsp of melted (liquid) unrefined coconut oil. Shake both ingredients together well, 2-3 times within five minutes. Then, let the rum mix sit for 30 minutes. At this point the oil should start separating. Place the jar in the freezer for 24 hours. The coconut oil will solidify in the freezer, and form a solid on top. Once you remove the jar from the freezer, remove the solidified coconut oil. The fat washed rum is now ready to use in your favorite white rum drink. This process adds a silky texture to the rum and a subtle coconut flavor.

FAT-WASHED VANILLA TROPICS

Fat-Washed Vanilla Tropics cocktail next to a bottle of Vanilla Rum, Coconut Water, passionfruit syrup and a lime

Ingredients:
-1.5 oz. Coconut Fat-Washed Mad River Vanilla Rum
-1 oz. Coconut Water (we used Green Valley Coconut Water)
-1/2 oz. of fresh lime juice
-1/4 oz. of Liber & Co. Tropical Passionfruit Syrup

Directions:
Combine all ingredients in a shaker with ice. Shake and double strain into a rocks glass over crushed ice. Garnish with lime wheel or wedge.

Lime juice, coconut oil and coconut water are all easy to find at your local grocery store. You can find a bottle of Vanilla Rum and Liber & Co Tropical Passionfruit Syrup at our Burlington Tasting Room. To find a bottle of Vanilla Rum near you, visit our website. If passionfruit syrup isn’t your thing, you can always follow the fat-washing steps above to create your own fat-washed spirit, and experiment by using it in a cocktail recipe of your choosing. 

Happy mixing!

Recipe by Gragen Cook for Mad River Distillers. Written and published by Brianne Lucas on January 25, 2023.

By in Cocktails, Vanilla Rum Comments Off on Fat-Washed Vanilla Tropics

Fat-Washed Vanilla Tropics

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Fat-Washed Vanilla Tropics cocktail on a bar next to a bottle of Vanilla Rum and lime

Fat-Washed Vanilla Tropics

  • Author: Mad River Distillers
Fat-Washed Vanilla Tropics cocktail on a bar next to a bottle of Vanilla Rum and lime
Print Recipe

Description

This cocktail not only has incredible flavor from our Vanilla Rum and a tropical passionfruit syrup, it has an incredible texture thanks to a coconut fat-wash.

Ingredients

Scale

For the Coconut Oil Fat-Washed Mad River Vanilla Rum:

  • 8 oz. Mad River Vanilla Rum
  • 3 tbsp melted unrefined coconut oil

For the Fat-Washed Vanilla Tropics cocktail:

  • 1.5 oz. Coconut Fat-Washed Mad River Vanilla Rum
  • 1 oz. Coconut Water (we used Green Valley Coconut Water)
  • 1/2 oz. of fresh lime juice
  • 1/4 oz. of Liber & Co. Tropical Passionfruit Syrup

Instructions

To make a Coconut Oil Fat-Washed Mad River Vanilla Rum:

  1. In a mason jar, add 8 oz. of Mad River Vanilla Rum and 3 tbsp of melted (liquid) unrefined coconut oil.
  2. Shake both ingredients together well, 2-3 times within five minutes. Then, let the rum mix sit for 30 minutes. At this point the oil should start separating.
  3. Place the jar in the freezer for 24 hours. The coconut oil will solidify in the freezer, and form a solid on top.
  4. Once you remove the jar from the freezer, remove the solidified coconut oil. The fat washed rum is now ready to use in your favorite white rum drink.

To make a Fat-Washed Vanilla Tropics cocktail:

  1. Combine all ingredients in a shaker with ice.
  2. Shake and double strain into a rocks glass over crushed ice.
  3. Garnish with a lime wheel or wedge.

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By in Cocktails, RUM 44 Comments Off on Mad River Caipirinha

Mad River Caipirinha

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The Expat

  • Author: Mad River Distillers
  • Yield: one cocktail 1x
Mad River Caipirinha cocktail on a bar next to a bottle of Rum 44 and lime
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Description

Using a homemade lime oleo-saccharum and our Maple Cask Rum, this Expat recipe packs much more flavor and will give you all the tropical vibes.

Ingredients

Scale

For the lime oleo-saccharum:

  • 4 lime skins
  • 8 oz. raw cane sugar
  • 8 oz. hot water

For The Expat:

  • 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

Instructions

To make the lime oleo-saccharum:

  1. Remove zest from 4 lime skins (just the zest, and none of the white pith).
  2. In a bowl, combine the zest with 8 oz. of raw cane sugar.
  3. Muddle the sugar and lime zest together for several minutes to release oils from the zest, then place it in a closed container overnight.
  4. After infusing overnight, add 8 oz. of hot water and dissolve the sugar.
  5. Strain the liquid to remove all lime zests. 

To make The Expat:

  1. Combine all ingredients in a shaker with ice.
  2. Shake and strain over a large ice cube in a rocks glass.
  3. Garnish with a lime wheel, and enjoy!

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Silver Oak Rye Whiskey on a table next to a small barrel
By in Media & Events Comments Off on Silver Oak Rye Whiskey Featured in Food & Wine

Silver Oak Rye Whiskey Featured in Food & Wine

Our limited release Rye Whiskey finished in Silver Oak Cellars barrels is featured in Food & Wine's 56 American Whiskeys under $100 You Need to Try! 

A collaboration with Caskforce, this rye is aged in Silver Oak Cellars Cabernet Sauvignon wine barrels, imparting a lush, velvety smoothness to the mouthfeel along with the roasted notes of the chocolate rye in our mashbill. 

To check bottle availability, visit our Purchase page.

Framed picture of the Mad River Distillers Whiskey Process
By in Blog Comments Off on Mad River Distillers Whiskey Process

Mad River Distillers Whiskey Process

At our Burlington Tasting Room, customers often inquire about the whiskey making process. That’s why, if you visit us, you’ll find a framed overview hanging up on our back wall. There are six steps to making our whiskey, which includes mashing, fermenting, distilling, barrel aging, proofing and bottling. Here, we wanted to break down each of these distinct steps a little further, so you can better understand, and appreciate, your favorite whiskey.

Step 1: Mashing

To begin, we heat locally sourced grains in water. The hot water helps to break down the starch in the grain which allows enzymes in our malt to convert that starch into fermentable sugars. This process takes 4 or 5 hours. Our bourbon mash bill consists predominantly of corn, with smaller additions of malted barley, wheat and oats blended in. This special mash bill is what gives our Bourbon its deep and rich aroma of corn, smokiness on the palate, and a smooth aromatic finish.

Step 2: Fermenting

Next we begin the fermenting process, which takes 5 days. Yeast is added to the wash, and the sugars are converted to alcohol.

Step 3: Distilling

Distiller John Carroll tending our still. Picture by Oliver Parini.

The fermented mash is then run through a 500 gallon pot still for the initial “stripping run” which concentrates the alcohol by volume (ABV) to about 50%, and takes roughly 5 hours. The final distillation is done on a smaller 60 gallon Muller Pot Still, which fine tunes the flavors and aromas. Bourbon is required to be distilled below a specific proof. We distill at no higher than 160 proof. 

Step 4: Barrel Aging

The alcohol distillate is now ready for barrel aging in new charred American oak barrels for at least 1 year. Our Straight Bourbon is aged for 2 years.

Step 5: Proofing

Aged barrels are dumped and then filtered through a series of very fine cartridge filters. Once filtered, we reduce our barrel-aged whiskey to bottle strength with reverse osmosis (RO) water.

Step 6: Bottling

The finished whiskey is bottled and labeled by hand at our bottling facility. Each bottle is carefully hand-numbered and packaged, and then shipped out.

Now that you know a little more about our process, and the time and attention that goes into each bottle of our Vermont-made whiskey spirits, we hope that you’ll look for us the next time you purchase a bottle of American whiskey. You can find our whiskey (and other spirits) available for purchase online, at your local liquor store (including 802 Spirits locations throughout Vermont), and at our Tasting Rooms. We’re always here to answer any questions you have about our spirits and the process that went into making them. Cheers!

Hot Buttered Rum Cocktail on the Tasting Room bar next to a bottle of Maple Cask Rum
By in Blog Comments Off on A Mad Spin on Smuggler's Cove Hot Buttered Rum

A Mad Spin on Smuggler's Cove Hot Buttered Rum

We recently started carrying the Smuggler’s Cove cocktail book at our Burlington Tasting Room. This book is filled with delicious cocktail recipes, but one that we absolutely had to try this winter was the Hot Buttered Rum recipe. Of course, we also had to give it a Mad River Distillers spin, so we’ve adapted the recipe slightly and incorporated our spirits. 

Smugglers Cove Cocktail Book cover

There are three parts to this Hot Buttered Rum recipe. First, there is the essential Rum Butter Batter. This batter provides so much incredible flavor to the cocktail. It’s the “butter” portion of the drink. Second, is our homemade Vanilla Rum Whipped Cream, of course using our Mad River Distillers Vanilla Rum in a whipped topping. Third, there is the cocktail recipe itself, which combines the Rum Butter Batter with our Maple Cask Rum and hot water. All combined, it makes for a comforting and all around tasty cocktail that is sure to be a favorite during the cold winter months.

Hot Buttered Rum Recipe - Adapted from Smuggler’s Cove

BUTTERED RUM BATTER

Ingredients:
- 1 tsp freshly ground cinnamon
- 1 tsp freshly ground nutmeg
- 1 tsp freshly ground black pepper
- 3/4 tsp ground cloves
- 1/2 tsp ground allspice
- 1/2 tsp ground anise seed
- 2 sticks salted butter
- 2 cups packed golden brown sugar
- 1 tbsp molasses
- 1 tsp vanilla extract

Directions:
In a bowl, combine the cinnamon, nutmeg, black pepper, cloves, all spice, and anise seed. Set it aside. In a small saucepan, melt the 2 sticks (1 cup) of butter over low heat. Be sure to note the expiration date on the sticks of butter for future reference. Once melted, add the sugar and stir to combine. Next, stir in the molasses and vanilla extract, then add the spice mixture from the bowl. Continue to stir over low heat until all the ingredients are combined. This should take about 15 minutes. Once the ingredients are integrated, remove the saucepan from the heat. Once the butter batter has cooled but is still warm, pour it into a storage container. We portioned the batter into ice cube trays, measuring 2 tablespoons of batter to be used per drink. Allow the batter to cool completely into a solid cube, then store in an airtight container in the refrigerator. Follow the expiration date on the butter packaging. The butter batter should yield about 15 servings. 

VANILLA RUM WHIPPED CREAM

Ingredients:
- 8.0 oz whipping cream
- 1 tbsp MR vanilla rum
- 2 tbsp powdered sugar

Directions:
Combine all ingredients in a bowl, and whisk until stiff peaks form. Alternatively, combine ingredients into a whipped cream dispenser.

HOT BUTTERED RUM COCKTAIL

Hot Buttered Rum cocktail next to a bottle of Maple Cask Rum on a bar

Ingredients:
- 1.5 oz Maple Cask Rum
- 2 tbsp of spiced butter batter
- 6.0 oz hot water

Directions:
Combine all ingredients in an irish coffee mug. Stir until the butter batter is fully incorporated into the hot water and rum. Then, top with the prepared Mad River Vanilla Rum whipped cream and cinnamon stick, and enjoy!

Excited to try this yourself? Follow the recipe above! It’s also available to order for a limited time on our Hot Drinks menu at the Burlington Tasting Room, so you can stop in and try it first. While you’re there, be sure to grab a copy of the Smuggler’s Cove Cocktail Book in our retail section. It has a bunch of other great cocktail recipes you’ll want to try. You’ll also find bottles of our Maple Cask Rum and Vanilla Rum available. Cheers!

Recipe adapted by Gragen Cook for Mad River Distillers. Written and published by Brianne Lucas on January 13, 2023.

Host With The Most cocktail on the bar at Mad River Distillers
By in Cocktails, First Run Rum Comments Off on Host With The Most

Host With The Most

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Host With The Most cocktail on the bar at Mad River Distillers

Host With The Most

  • Author: Mad River Distillers
  • Yield: 1 cocktail 1x
Host With The Most cocktail on the bar at Mad River Distillers
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Description

Did you know that the pineapple is a symbol of hospitality? It originated in the Caribbean and later spread to Europe and the Americas. So what could be more hospitable than serving your guests a cocktail made with pineapple juice? Our Host With The Most cocktail is super tasty and sure to keep your guests happy.

Ingredients

Scale
  • 1 oz. First Run Rum
  • 1 oz. pineapple juice
  • 1/2 oz. Fernet Branca Menta
  • 3/4 oz. simple syrup
  • 3/4 oz. lime juice
  • 2 dashes of the Vena's Island Bitters Charred Pineapple

Instructions

  1. Add all ingredients into a shaker with ice, then shake for about 30 seconds.
  2.  Strain into a glass filled with crushed or pebbled ice.
  3. Top with soda water, then garnish with a lime wheel and a sprig of mint. 

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Rumtopf rum in a cordial glass on a table next to bottles of Mad River Distillers rums
By in Blog Comments Off on Rumtopf With Mad River Distillers Rums

Rumtopf With Mad River Distillers Rums

Rumtopf, which translates in english to rum pot, is a traditional German, Austrian, and Danish way of preserving fruit throughout the year. Using a large earthenware pot, the idea is to layer the first fruits of each growing season in the pot, typically starting with strawberries in the spring and ending with apples in the fall. It’s a simple process. You collect the fruits you like from each season, then layer them in the pot. Next, you add sugar and top with rum until the fruit is fully submerged. Between each layer of fruit, you will need to add more sugar and rum, ensuring the fruit is always fully covered in alcohol so that the fruit is preserved.

Mixed berries in a Rumtopf pot

Though you’ll add the last fresh, seasonal fruits to the pot in the fall, you allow the fruit to sit in the rum until December. Rumtopf is traditionally enjoyed beginning on the winter solstice, and throughout the holiday season. The preserved (alcoholic) fruit compote is delicious on top of cakes, custards or ice cream, or even eaten while sipping the rum from the pot. The rum from the pot can also be enjoyed by itself. It’s a great treat to share with loved ones, or even to offer as a gift.

We were fortunate enough to try some Rumtopf of our own this year as Gragen Cook, one of our bartenders and sales reps, shared his extended infusion at our Burlington Tasting Room starting on December 21st. He’s been making Rumptopf using locally sourced seasonal fruits for the past few years, and this most recent batch was made using Mad River Distillers First Run Rum and Maple Cask Rum.

An earthenware Rumtopf pot on a counter

To make your own Rumtopf, be sure to secure an earthenware pot like the one shown here before spring. Then as each season bears fresh fruit, collect the amount of fruit you desire. Clean and cut the fruit, then add them to the pot. Fruits like strawberries, peaches, blackberries, raspberries, cherries, plums, pears, apples and pineapples, can all be great additions. Add as much sugar as you like to balance the flavor of the rum, keeping in mind that more sugar means a sweeter compote.

Be sure to cover the fruit entirely in rum, and keep the pot secured away from kids. Even though the compote will be sweet, the fruit retains alcohol, so it is only intended for adults. You can store the pot in a cool, dry place (it does not need to be stored in a refrigerator).

A cordial glass with Rumtopf rum next to bottles of Mad River Distillers rums

We enjoyed the added flavors and nuance that the combination of First Run Rum and Maple Cask Rum provided to the finished fruit compote and sipping rum. Not only does the long infusion add incredible flavor and anticipation for the holiday season, but it also offers warm color to what is considered a cool season. Now that this year’s holiday season has concluded, we’ll be keeping our eyes out for the first signs of fruit in the spring, in anticipation for next year’s Rumtopf.

Written and published by Brianne Lucas on December 30 2022.

Mad River Stinger on the tasting room bar with a bottle of Mad Apple Brandy
By in Cocktails, Mad Apple Comments Off on Mad River Stinger

Mad River Stinger

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Mad River Stinger on the tasting room bar with a bottle of Mad Apple Brandy

Mad River Stinger

  • Author: Mad River Distillers
  • Yield: 1 cocktail 1x
Mad River Stinger on the tasting room bar with a bottle of Mad Apple Brandy
Print Recipe

Description

In our holiday version of the traditional Stinger cocktail, we combine our Mad Apple Brandy with Rum 44 that’s been infused with candy canes.

Ingredients

Scale
  • 2 oz. Mad Apple Brandy
  • 1 oz. green peppermint candy cane infused Rum 44

Instructions

  1. In a mixing glass with ice, combine the Mad Apply Brandy with peppermint infused Rum 44.
  2. Stir well, then strain over crushed ice.
  3. Garnish with fresh mint and orange zest.

Notes

To make the green peppermint candy cane infused Rum 44: add 2 standard size green striped candy canes to a bottle with 16 ounces of Rum 44. Leave the candy canes in the container until they dissolve.

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Mad River Grasshopper on a table with a sprig of mint
By in Cocktails, RUM 44 Comments Off on Mad River Grasshopper

Mad River Grasshopper

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Mad River Grasshopper on a table with a sprig of mint

Mad River Grasshopper

  • Author: Mad River Distillers
  • Yield: 1 cocktail 1x
Mad River Grasshopper on a table with a sprig of mint
Print Recipe

Description

You’ll have a merry time combining the sweet chocolate flavor of Crème de Cacao with heavy cream and our Rum 44 infused with candy canes.

Ingredients

Scale
  • 1 oz. green peppermint candy cane infused Rum 44
  • 1 oz. Crème de Cacao
  • 3/4 oz. heavy cream

Instructions

  1. In a shaker with ice, combine the peppermint infused Rum 44, Crème de cacao and heavy cream.
  2. Shake well, then double strain and garnish with fresh mint. 

Notes

To make the green peppermint candy cane infused Rum 44: add 2 standard size green striped candy canes to a bottle with 16 ounces of Rum 44. Leave the candy canes in the container until they dissolve.

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Mad Eggnog on the Burlington Tasting Room bar
By in Blog Comments Off on Holiday Cocktails At Home

Holiday Cocktails At Home

It’s the season for celebrations, and a little extra time at home with our loved ones. While the weather may be chilly outside, inside our homes are cozy and filled with the familiar smells and flavors of the holiday season. Flavors such as peppermint, cinnamon and gingerbread taste amazing in baked goods, they’re also incredible in cocktails! This holiday season, we’ve put together some new cocktails featuring traditional holiday flavors that you can enjoy right from the comfort of your home, so you can toast to the holidays and a great new year while staying toasty warm inside.

Mad River Grasshopper on a table with a sprig of mint

MAD RIVER GRASSHOPPER

You’ll have a merry time combining the sweet chocolate flavor of Crème de Cacao with heavy cream and our Rum 44 infused with candy canes.

Ingredients
- 1 oz. green peppermint candy cane infused Rum 44
- 1 oz. Crème de Cacao
- 3/4 oz. heavy cream

In a shaker with ice, combine the peppermint infused Rum 44, Crème de cacao and heavy cream. Shake well, then double strain and garnish with fresh mint. 

To make the green peppermint candy cane infused Rum 44:
add 2 standard size green striped candy canes to a bottle with 16 ounces of Rum 44. Leave the candy canes in the container until they dissolve.

Brandy Alexander cocktail along with Mad Apple Brandy, Crème De Cocoa

BRANDY ALEXANDER

Featuring Crème De Cocoa along with our Mad Apple Brandy and cream, this Brandy Alexander recipe is not only simple to make, it’s satisfying like any great holiday dessert.

Ingredients
- 1 oz. Mad Apple Brandy
- 1 oz. Crème De Cocoa 
- 1/2 oz. Cream

Combine all ingredients in a shaker, then shake with ice and double strain into a coupe or brandy glass. Optional: grate some fresh nutmeg on top!

A bottle of Bourbon and First Run Rum with a cup of eggnog on the tasting room bar

MAD EGGNOG

This is the ideal time of year for Eggnog. Make this recipe now so you can enjoy the deliciousness as soon as possible. Our recipe makes a batch that’s big enough to share with family and friends!

Ingredients
- 12 large eggs
- 1 pound white granulated sugar
- 1 teaspoon fresh grated nutmeg
- 1 pint of half and half
- 1 pint of whole milk
- 1 pint of cream
- 1.5 cups of First Run Rum
- 1.5 cups of Straight Bourbon
- 1/4 teaspoon sugar

Separate egg yolks from whites. Combine the yolks with sugar and nutmeg in a mixer. Whisk together until the mixture falls off the beater in a silky ribbon. Combine dairy with spirits, and slowly add mixture to the sugar and egg ingredients until thoroughly combined. Store in a sealable glass container. You can let the eggnog age in the refrigerator for 2 weeks to no more than 2 months. Serve chilled with fresh nutmeg and cinnamon grated on top.

An Earl Grey Tea Old Fashioned on the tasting room bar with a bottle of Burnt Rock Bourbon and 18.21 Bitters

EARL GREY TEA OLD FASHIONED

It’s the cold season, so you probably have boxes of tea sitting in your cupboards. If you love tea, but you’re really in the mood for a cocktail, then try our Earl Grey Tea Old Fashioned made with Burnt Rock Bourbon!

Ingredients
- 2 oz. Burnt Rock Bourbon
- 1/2 oz. of honey simple syrup
- Two droppers of 18.21 Earl Grey Bitters
- 1 lemon and 1 orange twist

In a mixing glass with ice, stir the Burnt Rock Bourbon with honey syrup and Earl Grey Bitters. Strain into a rocks glass over a large ice cube. Twist both an orange and a lemon peel over the glass, then rub each citrus around the rim of the glass before adding to the drink.

To make the honey simple syrup: Heat one part water with one part honey until the honey is fully integrated, then allow the syrup to cool. Store it in the refrigerator for up to one week. We recommend using local honey.

Need some Earl Grey Bitters? Find them at our Burlington Tasting Room!

Mad River Stinger on the tasting room bar with a bottle of Mad Apple Brandy

MAD RIVER STINGER

In our holiday version of the traditional Stinger cocktail, we combine our Mad Apple Brandy with Rum 44 that’s been infused with candy canes. 

Ingredients
- 2 oz. Mad Apple Brandy
- 1 oz. green peppermint candy cane infused Rum 44

In a mixing glass with ice, combine the Mad Apply Brandy with peppermint infused Rum 44. Stir well, then strain over crushed ice. Garnish with fresh mint and orange zest.

To make the green peppermint candy cane infused Rum 44:
add 2 standard size green striped candy canes to a bottle with 16 ounces of Rum 44. Leave the candy canes in the container until they dissolve.

GINGER COOKIE

Gingerbread houses and ginger cookies are great, but a ginger cocktail takes way less effort and delivers all the ginger flavor you could want. Combining our Vanilla Rum along with Amaretto, Dry Vermouth, ginger syrup and bitters, this cookie-inspired sipper is definitely worth trying this holiday season.

Ingredients
- 2 oz. Vanilla Rum
- 1 oz. Dolin Dry Vermouth
- 1/4 oz. Disaronno Amaretto 
- 1/4 oz. Ginger syrup
- 2 dashes Fee Brothers Black Walnut Bitters
- 2 dashes Bokers Cardamom and Citrus Peel Bitters

Combine all ingredients in a mixing glass with ice and stir. Strain into a small stem glass. Then, top the rim with a gingerbread cookie garnish and enjoy!

Do you have a favorite cocktail during the holiday season? We’d love to hear from you! At Mad River Distillers, we’re always experimenting with bitters and syrups to make new and interesting cocktail creations. If you make any of our holiday cocktail recipes above, or if you make a riff of your own using one of our spirits, we’d love to see it! Feel free to share your favorite cocktail on social and tag us @madriverdistillers. As always, please enjoy responsibly. 

Wishing you a very joyous holiday season with family and friends, and a wonderful New Year. From all of us at Mad River Distillers—cheers!

Written and published by Brianne Lucas on December 18 2022.

Earl Grey Tea Old Fashioned with citrus, 18.21 Bitters and Burnt Rock Bourbon
By in Burnt Rock Bourbon, Cocktails Comments Off on Earl Grey Tea Old Fashioned

Earl Grey Tea Old Fashioned

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Earl Grey Tea Old Fashioned with citrus, 18.21 Bitters and Burnt Rock Bourbon

Earl Grey Tea Old Fashioned

  • Author: Mad River Distillers
  • Yield: 1 cocktail 1x
Earl Grey Tea Old Fashioned with citrus, 18.21 Bitters and Burnt Rock Bourbon
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Description

If the cold season has you reaching for tea, but you’re really in the mood for a cocktail, then you’ll love our Earl Grey Tea Old Fashioned cocktail recipe.

Ingredients

Scale
  • 2 oz. Burnt Rock Bourbon
  • 1/2 oz. of honey simple syrup
  • Two droppers of 18.21 Earl Grey Bitters
  • 1 lemon and 1 orange twist

Instructions

  1. In a mixing glass with ice, stir the Burnt Rock Bourbon with honey syrup and Earl Grey Bitters.
  2. Strain into a rocks glass over a large ice cube.
  3. Twist both an orange and a lemon peel over the glass, then rub each citrus around the rim of the glass before adding to the drink.

Notes

To make the honey simple syrup: Heat one part water with one part honey until the honey is fully integrated, then allow the syrup to cool. Store it in the refrigerator for up to one week. We recommend using local honey.

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Mad Eggnog in a glass on a bar with a bottle of Bourbon and First Run Rum
By in Bourbon, Cocktails, First Run Rum Comments Off on Mad Eggnog

Mad Eggnog

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Mad Eggnog in a glass on a bar with a bottle of Bourbon and First Run Rum

Mad Eggnog

  • Author: Mad River Distillers
Mad Eggnog in a glass on a bar with a bottle of Bourbon and First Run Rum
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Description

The holidays are the perfect time of year to enjoy some Mad Eggnog. Here's a delicious recipe that makes a batch big enough to share with family and friends.

Ingredients

Scale
  • 12 large eggs
  • 1 pound white granulated sugar
  • 1 teaspoon fresh grated nutmeg
  • 1 pint of half and half
  • 1 pint of whole milk
  • 1 pint of cream
  • 1.5 cups of First Run Rum
  • 1.5 cups of Straight Bourbon
  • 1/4 teaspoon sugar

Instructions

  1. Separate egg yolks from whites.
  2. Combine the yolks with sugar and nutmeg in a mixer.
  3. Whisk together until the mixture falls off the beater in a silky ribbon.
  4. Combine dairy with spirits, and slowly add mixture to the sugar and egg ingredients until thoroughly combined.
  5. Store in a sealable glass container. You can let the eggnog age in the refrigerator for 2 weeks to no more than 2 months.
  6. Serve chilled with fresh nutmeg and cinnamon grated on top.

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Winter Caipirinha cocktail and a bottle of Maple Cask Rum
By in Cocktails, Maple Cask Rum Comments Off on Winter Caipirinha

Winter Caipirinha

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Winter Caipirinha cocktail and a bottle of Maple Cask Rum

Winter Caipirinha

  • Author: Mad River Distillers
  • Yield: 1 cocktail 1x
Winter Caipirinha cocktail and a bottle of Maple Cask Rum
Print Recipe

Description

Our cold weather version of Brazil’s national cocktail—our Winter Caipirinha cocktail recipe is simple and built right in a rocks glass using fresh squeezed lime juice and our Maple Cask Rum.

Ingredients

Scale
  • 1 lime, cut in half
  • 1 bar spoon of sugar (preferably Demerara sugar)
  • 2 oz. Maple Cask Rum

Instructions

  1. In a rocks glass, squeeze the juice from each half of the lime, then drop the lime in the glass.
  2. Add a bar spoon of sugar to the rocks glass, and muddle into the fresh squeezed lime juice.
  3. Add the Maple Cask Rum to the rocks glass, then fill the glass with crushed or pebbled ice.
  4. Dump the contents of the rock glass into a shaker, and dump back and forth a couple times until ingredients are incorporated, then enjoy!

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Bananas Foster cocktail on the tasting room bar
By in Cocktails, First Run Rum Comments Off on Bananas Foster

Bananas Foster

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Bananas Foster cocktail on the tasting room bar

Bananas Foster

  • Author: Mad River Distillers
  • Yield: 1 cocktail 1x
Bananas Foster cocktail on the tasting room bar
Print Recipe

Description

It's like a Bananas Foster dessert but in cocktail form, made using our First Run Rum, banana liqueur, dry curaçao, orgeat syrup and a lot of bitters.

Ingredients

Scale
  • 1.5 oz. of First Run Rum
  • 1 oz. of Tempus Fugit Crème de Banane
  • 1/2 oz. of Orgeat (almond) syrup
  • 1/2 oz. of Dry Curaçao
  • 12 drops Crude “X” Bitters (shiitake-sesame-banana)
  • 6 drops Bittermens Tiki Bitters

Instructions

  1. In a shaker, combine all ingredients.
  2. Add ice, then shake.
  3. Double strain into a coupe glass.
  4. Garnish with a dried banana chip.

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Brandy Alexander cocktail and ingredients on a table
By in Cocktails, Mad Apple Comments Off on Brandy Alexander

Brandy Alexander

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Brandy Alexander cocktail and ingredients on a table

Brandy Alexander

  • Author: Mad River Distillers
  • Yield: 1 cocktail 1x
Brandy Alexander cocktail and ingredients on a table
Print Recipe

Description

Our simple Brandy Alexander recipe features Crème De Cocoa along with our Mad Apple Brandy and cream.

Ingredients

Scale
  • 1 oz. Mad Apple Brandy
  • 1 oz. Crème De Cocoa
  • ½ oz. Cream

Instructions

  1. Combine all ingredients in a shaker.
  2. Shake with ice.
  3. Double strain into a coupe or brandy glass.
  4. Optional: grate some fresh nutmeg on top!

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