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Cider Punch cocktail and ingredients on a table
By in Cocktails, Maple Cask Rum Comments Off on Cider Punch

Cider Punch

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Cider Punch cocktail and ingredients on a table

Cider Punch

  • Author: Mad River Distillers
Cider Punch cocktail and ingredients on a table
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Description

Combining our Maple Cask Rum with a hard and dry cider, this cocktail is simple to mix and very flavorful. It also works great for making a single cocktail, or for serving as a party punch if you’re hosting a large group.

Ingredients

Scale

Ingredients - Yields 1 Cocktail: 

  • 1.5 oz. Maple Cask Rum
  • 2 oz. Champlain Orchard’s 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)

Ingredients - Yields 12 Cocktails:

  • 12 oz. Maple Cask Rum
  • 24 oz. Champlain Orchard’s Fresh Apple Cider
  • 3 oz. maple syrup
  • 6 oz. lemon juice
  • 6 oz. orange juice
  • 1 Tbsp Angostura Bitters
  • Stowe Cider Dry & High (hard cider to top)

Instructions

  1. To make a single cocktail, combine all ingredients, except the hard cider, in a shaker with ice.
  2. 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).
  3. Add an orange and lemon wedge for garnish.

 

  1. To make a party punch, combine all ingredients in a large bowl, except for the hard cider. Mix well.
  2. Serve into a punch cup and top with the hard cider, then garnish each glass as above.

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Ginger Cookie cocktail with ingredients on a table
By in Cocktails, Vanilla Rum Comments Off on Ginger Cookie

Ginger Cookie

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Ginger Cookie cocktail with ingredients on a table

Ginger Cookie

  • Author: Mad River Distillers
  • Yield: 1 Cocktail 1x
Ginger Cookie cocktail with ingredients on a table
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Description

This cocktail combines our Vanilla Rum along with Amaretto, Dry Vermouth, ginger syrup and bitters for a gingerbread cookie-inspired sipper.

Ingredients

Scale
  • 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

Instructions

  1. Combine all ingredients in a mixing glass with ice and stir.
  2. Strain into a small stem glass.
  3. Top the rim with a gingerbread cookie garnish and enjoy!

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Cranberry Bog cocktail on a bar
By in Cocktails, RUM 44 Comments Off on Cranberry Bog

Cranberry Bog

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Cranberry Bog cocktail on a bar

Cranberry Bog

  • Author: Mad River Distillers
Cranberry Bog cocktail on a bar
Print Recipe

Description

This delicious recipe features a beautiful cranberry color and a candied cranberry garnish, which is sure to impress. As a bonus, this cocktail also works great as a party punch. Below, you’ll find recipes for both a single cocktail and for a party of 12.

Ingredients

Scale

Ingredients - Yields 1 Cocktail:

  • 1.5 oz. Rum 44
  • 1 oz. Unsweetened cranberry juice
  • 3/4 oz. simple syrup
  • 1/2 oz. lime juice
  • 3 dashes of Floyd Wild Plum Bitters
  • Fever Tree Tonic

Ingredients - Yields 12 Cocktails:

  • 18 oz. Rum 44
  • 12 oz. unsweetened cranberry
  • 9 oz. simple syrup
  • 6 oz. lime juice
  • 36 dashes of Floyd Wild Plum Bitters
  • Fever Tree Tonic

Instructions

  1. To make a single cocktail, shake all ingredients (except the tonic) with ice.
  2. Strain into a stemless glass with fresh ice.
  3. Top with the Fever Tree Tonic, and garnish with a candied cranberry (cranberry rolled in sugar), a dried orange wheel, and fresh mint. For a beautiful presentation, leave enough room in your glass so that the candied cranberry does not sit in the cocktail.
  1. To make a party punch, add all ingredients (except the tonic) in a punch bowl and stir well to combine.
  2. When serving individual glasses, serve over ice and then top each glass with Fever Tree Tonic to allow for full effervescence.

Notes

How To Make Candied Cranberries:
When making your simple syrup, add a handful of whole cranberries into the saucepan. Let them simmer for 3 -5 minutes on low heat, then cool the cranberries for one hour on parchment paper. Once they have cooled, toss them in granulated sugar.

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By in Blog Comments Off on Three Cocktails For Thanksgiving

Three Cocktails For Thanksgiving

On Thanksgiving, so much attention is given to the main course—the roast turkey, sweet potatoes, gravy, green beans, cranberry sauce, and more. It’s a lot to manage in one afternoon, but you’re a seasoned pro by now, so we know you’ve got the dinner part handled. What about the beverages though? Drinks always seem to play second fiddle during gatherings, but they can also play an important role.

If drinks are not yet on your Thanksgiving dinner menu, we have a few new recipes to try:

CRANBERRY BOG

Cranberry sauce is a staple on the Thanksgiving dinner table, which makes it a great flavor to feature in your Thanksgiving cocktail. This delicious recipe features a beautiful cranberry color and a candied cranberry garnish, which is sure to impress your dinner guests. As a bonus, this cocktail also works great as a party punch. Below, you’ll find recipes for both a single cocktail and for a party of 12.

Ingredients - Yields 1 Cocktail
- 1.5 oz. Rum 44
- 1 oz. Unsweetened cranberry juice
- 3/4 oz. simple syrup
- 1/2 oz. lime juice
- 3 dashes of Floyd Wild Plum Bitters
- Fever Tree Tonic

Ingredients - Yields 12 Cocktails
- 18 oz. Rum 44
- 12 oz. unsweetened cranberry
- 9 oz. simple syrup
- 6 oz. lime juice
- 36 dashes of Floyd Wild Plum Bitters
- Fever Tree Tonic

To make a single cocktail, shake all ingredients (except the tonic) with ice, then strain into a stemless glass with fresh ice. Top with the Fever Tree Tonic, and garnish with a candied cranberry (cranberry rolled in sugar), a dried orange wheel, and fresh mint. For a beautiful presentation, leave enough room in your glass so that the candied cranberry does not sit in the cocktail.

To make a party punch, add all ingredients (except the tonic) in a punch bowl and stir well to combine. When serving individual glasses, serve over ice and then top each glass with Fever Tree Tonic to allow for full effervescence.

How To Make Candied Cranberries:
When making your simple syrup, add a handful of whole cranberries into the saucepan. Let them simmer for 3 -5 minutes on low heat, then cool the cranberries for one hour on parchment paper. Once they have cooled, toss them in granulated sugar.

CIDER PUNCH

Instead of serving apple pie after your Thanksgiving dinner, consider serving an apple cider cocktail! Combining our Maple Cask Rum with a hard and dry cider, this cocktail is simple to mix and very flavorful. 

Similar to the Cranberry Bog, this cocktail recipe works great for making a single cocktail, or for serving as a party punch if you’re hosting a large group.

Ingredients - Yields 1 Cocktail 
- 1.5 oz. Maple Cask Rum
- 2 oz. Champlain Orchard’s 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)

Ingredients - Yields 12 Cocktails
- 12 oz. Maple Cask Rum
- 24 oz. Champlain Orchard’s Fresh Apple Cider
- 3 oz. maple syrup
- 6 oz. lemon juice
- 6 oz. orange juice
- 1 Tbsp Angostura Bitters
- Stowe Cider Dry & High (hard cider to top)

To make a single cocktail, 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). Then, add an orange and lemon wedge for garnish. 

To make a party punch, combine all ingredients in a large bowl, except for the hard cider. Mix well. Serve into a punch cup and top with the hard cider, then garnish each glass as above. 

GINGER COOKIE

After Thanksgiving dinner wraps up and you’re ready for a touch of dessert, this cocktail will satisfy those cookie cravings. It combines our Vanilla Rum along with Amaretto, Dry Vermouth, ginger syrup and bitters for a gingerbread cookie-inspired sipper.

Ingredients - Yields 1 Cocktail
- 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!

We hope you love these new Thanksgiving recipes as much as we do, and if you make one or more of them, feel free to share and tag us on social @madriverdistillers. As always, please enjoy responsibly. 

From all of us at Mad River Distillers, have a very happy and safe Thanksgiving holiday. Cheers!

Written and published by Brianne Lucas on November 21, 2022.

By in Blog Comments Off on 2022 Burlington Tasting Room Holiday Gift Guide

2022 Burlington Tasting Room Holiday Gift Guide

Our Burlington Tasting Room isn't just a great place to taste our spirits, it's a great place to shop. Our retail section is filled with everything from glassware to barware, from bitters to mixers, and books to apparel. Whether you're out shopping for your favorite cocktail lover, or if you just need some supplies for your own home bar, you'll find a range of options to suit a variety of tastes. The bonus? After you're done shopping, you can relax with a tasting of our spirits or order one of our delicious cocktails.

Here are our top gift recommendations for 2022:

2022 Gift Guide: Spirit Gift Pack

Our Favorites Gift Pack

Our spirits gift pack includes three of our best-selling Vermont-made spirits in “flask” sized 200ml bottles, including our Bourbon, Revolution Rye and Maple Cask Rum.

Cocktails Gift Pack

Cocktails that are ready to pour and sip. This gift pack includes our Bourbon Whiskey Old Fashioned, our Maple Fig Madhattan (a Manhattan made with Maple Cask Rum and Black Fig Vodka), and our Revolution Rye Old Fashioned.

2022 Gift Guide: Cocktail Gift Pack
2022 Gift Guide: Cocktail & Sons 12 Days of Cocktails

12 Days of Cocktails

It's like an advent calendar but with cocktail syrups! Find this gift pack from COCKTAIL & SONS, as well as a Sample Pack of syrups, and even individual bottles.

Craft Cocktail Mixers

Just pour these El Guapo cocktail mixers over ice and add in your favorite Mad River Distillers spirit, then sip and enjoy. It's an easy way to make a great craft cocktail.

2022 Gift Guide: El Guapo Craft Cocktail Mixers
2022 Gift Guide: Bitters Gift Sets

Bitters Gift Packs

Our Tasting Room has an entire wall dedicated to bitters. In fact, we might just have the most extensive selection of bitters in the state. You'll find popular gift sets from Scrappy's Bitters, Bennett Bitters and more, as well as individual bottles.

Spirit Sippers & Nippers

Vena's Fizz House Spirit Sippers and Nippers are made with freeze-dried fruits, herbs, and natural sweeteners. You simply add your favorite spirit, steep in the jar for a couple days, then enjoy!

2022 Gift Guide: Vena's Sippers & Nippers
2022 Gift Guide: Glassware and whiskey stones

Glassware & Stones

We carry a variety of glassware, including our best selling rocks glasses. You'll also find supplies like whiskey stones (to keep your drinks cold without diluting them), coasters (to keep your tables in tip top shape), and even cutting boards (for cutting all those cocktail garnishes).

Barware Supplies

Find all the cocktail making essentials to build a barware set, including shakers, strainers, barspoons, jiggers, mixing glasses, and more. We carry different finish options to match your aesthetic.

2022 Gift Guide: Barware
2022 Gift Guide: Ice Molds

Ice Molds

These ice cube molds make the perfect large ice cube, so not only will your cocktail look and taste cool, it will also have the perfect dilution.

Spirited Maple Syrups

Find bottles of Wood's Bourbon Barrel Aged and Rum Barrel Aged Maple Syrup, as well as Old City Syrup Company's Bourbon Barrel Aged maple syrup. Tip: syrup is great in cocktails, like our Maple Bourbon Sour.

2022 Gift Guide: Bourbon Barrel Aged and Rum Barrel Aged Maple Syrup
2022 Gift Guide: Alice & The Magician

Cocktail Aromatics

With Alice & The Magician's cocktail aromatic mists and elixirs, you can add to the flavor of your cocktails without diluting them. It's an unexpected but memorable way to make a great craft cocktail.

Wearables

Give the gift of local with some cool Mad River merch, including our comfy and cozy hoodies, a variety of t-shirts, and hats.

2022 Gift Guide: Mad River Distillers apparel
2022 Gift Guide: Mad River Distillers spirits

Mad River Spirits

Don't forget the most spirited gift of all... Our spirits! At our Burlington Tasting Room, you can find bottles of our rye, bourbon and rums, and on occasion, our limited bottles!

Above are just some of the items you can find at our Burlington Tasting Room. Visit us for all your spirits and barware needs, and show your support for local business. Find us at 137 St. Paul Street in Burlington, VT.

Not Local?

If you're located out of state, visit our Purchase page to see where you can pick up our spirits online and in stores near you.

Best wishes for a spirited holiday season!

Written by Brianne Lucas and published on November 15, 2022

By in Media & Events Comments Off on DSCV Elects Mad River Distillers' Mimi Buttenheim as President

DSCV Elects Mad River Distillers' Mimi Buttenheim as President

Distilled Spirits Council of Vermont (DSCV) Names New Board, and Elects Mimi Buttenheim of Mad River Distillers as President.

MONTPELIER, VT - The Distilled Spirits Council of Vermont has announced the election of Mimi Buttenheim (Mad River Distillers) as the new President of the trade organization. The Distilled Spirits Council (DSCV) is a cooperative, non-profit organization created to develop, promote and maintain the independent distilling industry of Vermont, and currently represents 15 member companies.

“I think we've made great strides in furthering our relationship with the Vermont Department of Liquor and Lottery as well as the statehouse and Governor's office over the last year or two,” Buttenheim said. “We're looking forward to continuing to put Vermont distilling on the map, as well as on the liquor store shelves. The DSCV has helped develop the industry into an economic engine, tourist attraction and job creator in the state of Vermont.”

Buttenheim will lead a new board for the burgeoning Vermont spirits industry council that also includes Vice President Chris Kessler of Black Flannel Distillery (Essex Junction), Treasurer Craig Stevens of Wild Hart Distillery (Shelburne) and Secretary Sean O'Rourke from Bhakta Spirits (Poultney.)

Buttenheim noted that outgoing DSCV President Jeremy Elliott (Smugglers’ Notch Distillery) and Treasurer Ed Metcalfe (Vermont Distillers) would remain active in the organization and commended their years of service.

“Historically, the Distilled Spirits Council has worked towards achieving parity with Vermont's breweries, wineries and cideries under the state's Title 7 alcohol regulations,” Buttenheim said. “This year, with 15 active member distilleries, we are excited to continue to work on our legislative agenda, as well as revamp our marketing campaign, website and the popular Tasting Tour program.”

About the Distilled Spirits Council of Vermont (DSCV): The Distilled Spirits Council of Vermont (DSCV) was founded in 2011 and is open to all Vermont entities with a valid USDSP permit, to encourage a positive regulatory climate for entrepreneurial distillers in Vermont. Meetings are held biannually. Additionally, the DSCV oversees the popular tourism-centric Tasting Tour program for visitors to the tasting rooms of member Vermont distilleries with a tour passport and destination map.

About Mimi Buttenheim: Mimi Buttenheim was named President of Mad River Distillers in Warren, VT in 2015 after a varied career in both wines and spirits. She is a graduate of Brown University and the Culinary Institute of America – Greystone. She also serves on the Access Craft Advisory Council for Wine and Spirits Wholesalers of America and the board of the Vermont Specialty Foods Association.

By in Bourbon, Cocktails, Maple Cask Rum Comments Off on Maple Stout Sour

Maple Stout Sour

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Maple Stout Sour

  • Author: Mad River Distillers
Print Recipe

Description

This delicious twist on a sour is made using a stout simple syrup made from 14th Star Brewing's Maple Breakfast Stout. It takes a few hours of preparation, but it makes for a delicious and noteworthy cocktail using either our Straight Bourbon or Maple Cask Rum.

Ingredients

Scale

To make the stout simple syrup:

  • 2 - 16 oz. cans of 14th Star Brewing Maple Breakfast Stout
  • 2 to 2.5 cups sugar

To make the cocktail:

  • 2 oz. Straight Bourbon or Maple Cask Rum
  • 1.5 oz. stout simple syrup
  • 1 oz. lemon juice

Instructions

  1. To make the stout simple syrup, bring 2 - 16 oz. cans of the Maple Breakfast 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 sugar and stir until it is fully dissolved. Set the simple syrup aside to cool. 
  2. In a shaker, combine Straight Bourbon or Maple Cask Rum, the stout simple syrup and lemon juice.
  3. Add ice to the shaker, and shake hard for about 15 seconds.
  4. Strain contents into a chilled coupe, and enjoy!

Notes

*Be careful not to boil the stout, as it will negatively effect the flavor of the simple syrup.

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A bottle of Double Barrel Rum outside with a glass
By in Blog Comments Off on Overproof Spirits And Why They Are Popular

Overproof Spirits And Why They Are Popular

An overproof (or barrel strength) spirit is one that contains over 50% alcohol by volume. To put this into perspective, in the United States, a standard drink with distilled spirits is 1.5 ounces and contains about 40% alcohol. In other words, overproof spirits contain more alcohol by volume.

You might be thinking, okay then, that means it’s a very strong spirit, and you wouldn’t necessarily be wrong. However, people tend to associate a strong spirit with a harsh spirit. While that may be true with some brands, it isn’t the higher alcohol percentage that makes a spirit harsh. Strong, sure, but not harsh. It all comes down to how the spirit is made.

If you’ve ever tried a bottle of white overproof rum that smells and tastes harsh, it may have given you pause in ever trying it again. Perhaps you’ve heard the phrase, “It tastes like lighter fluid!” Well, that’s because it wasn’t made very well. As with anything, not all overproof spirits are created equal. What really matters is the distillate. When done well and with attention to detail, a quality overproof spirit will have a wonderful full-bodied flavor when compared to its lower proof counterpart. It takes on the full flavor from the barrel without being diluted. This is primarily why overproof spirits have seen a rise in popularity in recent years, and it’s also why they’re likely here to stay.

As an example, our limited release Double Barrel Rum is 110 proof, containing 55% alcohol by volume. It is distilled from 100% demerara sugar and aged in new charred American oak. We carefully aged this spirit, pairing the rum with a used wine barrel, which married the brightness of our aged rum with the complex flavors of wine for an incredibly flavorful barrel strength rum. 

Besides being a great sipper, overproof spirits are also delicious in cocktails. Bartenders appreciate the fuller flavors that overproof spirits bring to classic and modern cocktail recipes, which in turn creates happy (and repeat) customers. It’s no different than preferring the more flavorful meal at your favorite restaurant. 

While overproof spirits are gaining in popularity, they are still in the minority when it comes to retail options at your local liquor store. Perhaps that is one reason why they’ve garnered special interest in recent years, as customers seek out new and unique drinks and flavors. As time goes on, you’re likely to find more of these options on the shelf, as savvy consumers push out the “harsh” overproof options in favor of carefully crafted, full flavor varieties like our Double Barrel Rum.

Written by Brianne Lucas and published on September 25, 2022.

By in Cooking & Baking Comments Off on Boston Cream Pie with Vanilla Rum Ganache

Boston Cream Pie with Vanilla Rum Ganache

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Boston Cream Pie with Vanilla Rum Ganache

  • Author: Mad River Distillers, recipe adapted from A Family Feast
  • Yield: 12 slices 1x
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Description

The famous Boston Cream Pie gets a Mad River Distillers makeover with a delicious Vanilla Rum Ganache topping.

Ingredients

Scale

Custard:

  • 1 ¼ cups whole milk, divided
  • 1 ½ cups heavy cream
  • ¾ cup superfine sugar
  • ¼ cup cornstarch
  • 2 egg yolks
  • 2 teaspoons vanilla

Cake:

  • 8 ounces of self-rising flour (use a scale to weigh)
  • 2 tsp baking powder
  • 8 ounces of granulated sugar (use a scale to weigh)
  • 4 eggs
  • 2 sticks of unsalted butter (8 Tbsp each) + 1 Tbsp 

Ganache Topping:

  • ⅓ cup + 3 Tbsp heavy cream
  • 8 ounces of dark chocolate chips
  • 1 ounce of Mad River Distillers Vanilla Rum
  • 3 ounces of white chocolate chips

Instructions

  1. Begin by making the custard, which needs to cool for at least 4 hours. In a medium saucepan, combine one cup of milk with 1 ½ cups of heavy cream (or heavy whipping cream) and ¾ cup of superfine sugar. Heat the cream mixture over medium low heat until it is hot, but not boiling.
  2. While the cream mixture is heating, whisk together ¼ cup milk with ¼ cup of cornstarch in a small bowl, and set it aside.
  3. In a larger bowl, whisk together 2 egg yolks with 2 teaspoons of vanilla. Slowly add the hot cream mixture into this bowl, whisking as you add the cream so that it doesn’t cook the eggs. Once all of the cream mixture has combined with the egg and vanilla, pour it back into the saucepan over medium low heat.
  4. Slowly whisk in the milk and cornstarch to the cream mixture. Whisk continuously until the sauce thickens. Depending on whether you use heavy cream or heavy whipping cream, this may take 3-10 minutes.
  5. Once the cream mixture has thickened to a custard consistency, remove it from the heat and add it to a bowl to cool for 10 minutes. 
  6. After 10 minutes, stir the custard, then place plastic wrap on top of the custard so that it is touching the surface. Using a toothpick, poke a dozen holes along the top to help the heat escape while it cools. Place the bowl in the refrigerator to cool for a minimum of four hours.
  7. To make your cake, first set out 2 sticks of unsalted butter so that the butter comes to room temperature. The butter should be very soft, but not melted.
  8. Preheat your oven to 350 degrees.
  9. Use a tablespoon of butter to grease the entire bottom and sides of two 9” round cake pans. Sprinkle a little flour in the bottom of the pans so that it adheres to the buttered surface. This will help prevent the cakes from sticking.
  10. Using a scale, weigh out 8 ounces of self-rising flour (we used King Arthur Unbleached Self-Rising Flour), then add it to a small bowl. Sift in 2 teaspoons of baking powder. Set aside.
  11. In a large bowl, add the 4 eggs and beat them together. 
  12. Using the scale again, weigh out 8 ounces of granulated sugar, then add it to the large bowl with the eggs. Beat the sugar and eggs together until incorporated.
  13. Add the softened butter to the large bowl, and fold (do not beat) it into the mix with a spatula or wooden spoon until you have a smooth batter. 
  14. Pour the cake batter evenly into the 2 greased and floured pans. Place them on the center rack in the oven, and bake for 20 minutes (or until a toothpick inserted in the center comes out clean).
  15. Once baked, remove the cakes from the oven and let them cool for about 10 minutes before carefully removing from each pan. Allow the cakes to cool completely before adding the custard.
  16. Once the cakes have cooled, place one of the cakes down on a plate. Top the cake with the chilled custard, spreading along the top of the cake. Spread a thinner layer of custard along the edges, so the custard doesn’t spill out the sides when you top with the 2nd layer of cake.
  17. Add the 2nd cake on top of the custard, so that the custard is in the center of the two cakes. 
  18. Using a small saucepan, heat ⅓ cup of heavy cream over medium low heat. Do not bring it to a boil. Once it is warm, add 8 ounces of dark chocolate chips. Remove the pan from the heat, and stir the chocolate chips into the cream until you have a smooth chocolate ganache. 
  19. Add 1 ounce of Mad River Distillers Vanilla Rum to the ganache, and mix it in until smooth. Pouring a little at a time, add the Vanilla Rum ganache to the center of the top cake. The ganache should pool out a little. Using a wooden spoon, carefully spread the ganache toward the edges of the cake so that just a little drips out over the sides.
  20. Again using a small saucepan, heat 3 tablespoons of heavy cream over medium low heat until the cream is warm, but not boiling. Once it is warm, remove the cream from the heat and stir in 3 ounces of while chocolate chips until they are fully melted and you have a white chocolate sauce. 
  21. Pour the white chocolate sauce into a cake decorator bag. With a small decorator tip, add the white chocolate to the top of the cake by starting at the center and creating a small circle, then moving out in a circular motion until you reach the edge of the cake. You can use a toothpick to drag lines from the center of the cake out to the edge, alternating with lines from the edge of the cake to the center. However, feel free to experiment with a design of your choosing!

Notes

  • You can use heavy cream or heavy whipping cream for this recipe. We used heavy whipping cream.
  • For the custard, you will need to use superfine sugar. Granulated sugar and confectionary sugar are not a good substitute. 
  • The ganache topping in this recipe contains alcohol and is intended for adults 21+ only.
  • Recipe adapted by A Family Feast

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By in Blog Comments Off on Manhattan Cocktail Recipes

Manhattan Cocktail Recipes

The Manhattan cocktail is perhaps one of the most ubiquitous cocktails out there—gracing the cocktail menu at countless establishments—and for good reason. It’s delicious. It’s also approachable. The Manhattan is a classic cocktail that traditionally uses just a few simple ingredients: whiskey, vermouth and bitters. 

The origin of the Manhattan is debatable, as is often the case with classic cocktails, but it is widely believed that the original recipe included more ingredients than the classic Manhattan recipe known today. It is also widely suspected that the original Manhattan was made with rye whiskey and not bourbon. As you might imagine, rye whiskey and bourbon offer very different flavors, which lends to some distinctive Manhattan recipes. 

Just as you might choose between bourbon or rye in your Manhattan, you can also create unique Manhattan riffs (or variations) based on the vermouth and bitters you choose. When it comes to vermouth, a sweet vermouth may be traditional, but a dry vermouth can also be used. While Angostura Bitters are a popular choice in Manhattans, some recipes may call for orange bitters, or even Peychaud’s bitters.

As you consider the three basic ingredients of whiskey, vermouth and bitters, it becomes clear that there are an incredible amount of cocktail recipes out there which riff on a Manhattan. For example, the popular Brooklyn cocktail recipe combines rye whiskey with dry vermouth. Check and check. Instead of bitters, however, here we add Bigallet China China, a liqueur with warm orange aromatics. And rather than just a cherry garnish, the Brooklyn also includes some Luxardo Maraschino liqueur. 

At Mad River Distillers, we love Manhattan cocktails! To celebrate this delicious, approachable, but also versatile drink, we wanted to share our favorite Manhattan (and Manhattan inspired) recipes:

Mad River Distillers Manhattan Cocktail Recipes

Rye Manhattan on a table in front of straw and corn

RYE MANHATTAN
A very classic Manhattan cocktail recipe using our Revolution Rye Whiskey. Compare the flavor of this recipe to a Manhattan using another rye whiskey, and you will definitely taste the difference!

-2 oz. Mad River Distillers Revolution Rye Whiskey
-1 oz Sweet Vermouth
-2 dashes Angostura Bitters
-1 Luxardo Cherry

Shake the rye, sweet vermouth, and bitters with ice. Strain into a chilled martini glass, and garnish with a Luxardo cherry.

The Perfect Manhattan

THE PERFECT MANHATTAN
What could be more perfect than a perfect Manhattan? Yeah, we can't think of anything, either.

-2 oz Mad River Distillers Bourbon Whiskey
-1/2 oz Carpano Antica Sweet Vermouth
-1/2 oz Carpano Bianco
-2 dashes Regan's Orange Bitters
-2 dashes Angostura Bitters
-1 Luxardo cherry

In a mixing glass, combine all ingredients over ice. Stir for 8-12 seconds. Strain contents into a chilled Manhattan coupe, and garnish with a Luxardo cherry.

BOURBON MANHATTAN
A bourbon Manhattan cocktail recipe using Cocchi di Torino for the sweet vermouth, and barrel-aged bitters. 

-2 oz Mad River Distillers Bourbon Whiskey
-1 oz Cocchi di Torino
-4 dashes The Bitter Housewife Barrel-Aged Bitters
-1 Luxardo cherry

Combine all ingredients in a mixing glass over ice. Stir for 8-12 seconds. Strain contents into a chilled Manhattan Coupe glass, and garnish with a cherry.

BROOKLYN
A cousin to the popular Manhattan cocktail, this delicious Brooklyn cocktail combines our Revolution Rye with Dolin Dry Vermouth, Bigallet China China and Luxardo Maraschino.

-2 oz Mad River Distillers Revolution Rye Whiskey
-1 oz Dolin Dry Vermouth
-1/2 oz Bigallet China China
-1/4 oz Luxardo Maraschino
-1 Luxardo cherry

Add ice to a coupe glass to chill. In a mixing glass, combine the Revolution Rye, Dolin Dry Vermouth, Bigallet China China, and Luxardo Maraschino. Add ice to the mixing glass, and stir for about 30 seconds. Remove the ice from the coupe glass. Strain the contents of the mixing glass into the chilled coupe, and add a Luxardo cherry for garnish.

RED HOOK
Similar to a classic Manhattan, this cocktail features a delicious combination of our Revolution Rye, Punt e Mes vermouth, Luxardo Maraschino, and Bennett Cocktail Bitters.

-2 oz Mad River Distillers Revolution Rye Whiskey
-1/2 oz Punt e Mes vermouth
-1/2 oz Luxardo Maraschino
-3 dashes Bennett Cocktail Bitters
-1 Luxardo cherry

Add ice to a coupe glass and a little water, and let the glass chill while you mix your cocktail. Combine Revolution Rye, Luxardo Maraschino, Punt E Mes, and Bennett Cocktail Bitters to a mixing glass. Add ice to the mixing glass, and stir for about 15 seconds. Remove ice and water from coupe glass. Strain the cocktail into the coupe glass, and garnish with a Luxardo cherry.

LA LOUISIANE

As mentioned above, some Manhattan riffs use Peychaud’s bitters. In this variation, Rye or Bourbon and sweet vermouth join forces with Peychaud’s and a couple other distinctive additions.

-1 oz Mad River Distillers Revolution Rye Whiskey or Bourbon Whiskey
-1 oz Carpano Antica Sweet Vermouth
-1 oz Benedictine
-3 Dashes Peychaud's Bitters
-1 scant barspoon of Absinthe
-1 Luxardo cherry

Add all ingredients to a mixing glass with ice. Stir for 15-30 seconds, or until well chilled. Strain contents into a coupe or martini glass, and garnish with a cherry.

GREENPOINT

This NYC new-age Manhattan riff splits sweet vermouth with the herbal, honey-like flavor of Yellow Chartreuse.

-2 oz Mad River Distillers Revolution Rye Whiskey or Bourbon Whiskey
-1/2 oz Carpano Antica Sweet Vermouth
-1/2 oz Yellow Chartreuse
-Dash Angostura Bitters
-Dash Orange Bitters
-Lemon peel

Add all ingredients to a mixing glass with lots of ice. Stir for 15-30 seconds, or until well chilled. Strain contents into a coupe or martini glass. With a lemon peel, express the oil over the drink, and rub the lemon peel around the rim of the glass, then discard the lemon peel, and enjoy!

SPANISH MANHATTAN

Did we mention you could make a Manhattan riff without bourbon or rye? Here, our award-winning demerara sugar based PX Rum replaces whiskey for a one-of-a-kind Manhattan riff.

-1 oz Mad River Distillers PX Rum
-1 oz Carpano Antica Sweet Vermouth
-1/2 oz Nocino Liqueur
-1/2 oz Fino Sherry
-5 dashes orange bitters
-Orange peel

In a mixing glass, combine the PX Rum, Carpano Antica, Nocino Liqueur, Fino Sherry, and orange bitters. Add ice to the mixing glass, and stir for at least 30 seconds. Strain contents into the coupe glass. Express an orange peel over the top of the cocktail, then rub the peel around the edge of the glass. Discard the peel, and enjoy!

This list of recipes just cracks the surface on the Manhattan variations you can find out there. There are so many ways you can create a new Manhattan flavor just by experimenting with new brands of vermouth or bitters, or even by playing with ratios. If you’ve yet to try all the Manhattan cocktails in this list, we hope you find a new favorite here, and we’d love to hear from you if you do! 

Happy mixing!

Written by Brianne Lucas and published on October 11, 2022.

By in Cooking & Baking Comments Off on Vanilla Rum Roasted Acorn Squash

Vanilla Rum Roasted Acorn Squash

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Vanilla Rum Roasted Acorn Squash

  • Author: Mad River Distillers, recipe adapted by Ciao Florentina
  • Yield: 2 servings 1x
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Description

This is not your typical dessert! Acorn halves are roasted with a sweet topping and an ounce of our Vanilla Rum—which is an all natural rum infused with Tahitian vanilla beans—then served with a scoop of Tahitian Vanilla ice cream.

Ingredients

Scale
  • 1 acorn squash
  • ½ cup acorn squash seeds (optional, removed from squash)
  • 1 tbsp & 1 ½ tsp unsalted butter, softened
  • 3 tbsp & ¼ tsp brown sugar
  • ¼ & ⅛ tsp cinnamon
  • 2 ounces Vanilla rum
  • 1 ½ tsp granulated sugar
  • Tahitian Vanilla (or Vanilla Bean) ice-cream

Instructions

  1. Preheat your oven to 400”F. 
  2. Cut the acorn squash in half crosswise so that the stem is only on one half. Next, cut the stem off one half, and the pointed end of the acorn squash off the other half. You’ll want to cut just enough off the stem and pointed end so that each half can lay flat for roasting.
  3. Using a large spoon, scoop out the seeds and membrane from the middle of each acorn squash half, then place the squash in a casserole dish.
  4. Using a basting brush, coat the squash halves thoroughly (except for the skin) with the tbsp of unsalted butter.
  5. Coat the buttered surface of the squash with 1 1/2 tbsp of brown sugar (each).  
  6. Lightly sprinkle cinnamon on top. 
  7. In the center of each squash half, pour in one ounce of Vanilla Rum. 
  8. Roast the squash halves for 1 hour, until the sugar has caramelized and the squash is tender.
  9. Optional garnish: While the squash is roasting, separate all the seeds from the squash membrane, then rinse and dry them. Once the seeds are dry, combine them with 1 ½  tsp of softened butter, 1 ½ tsp granulated sugar, ¼ tsp brown sugar and ⅛ tsp cinnamon. Spread the seeds out in a thin layer on a pan, and roast them for 15-20 minutes. Watch them carefully to avoid burning. Once the seeds are roasted, set them aside to cool. 
  10. Remove any remaining Vanilla Rum from the center of each squash. Set the squash aside to cool for about 30 minutes.
  11. Once the squash has cooled, carefully add it to a bowl, then top the center with Tahitian Vanilla ice cream. (Optional: Sprinkle a handful of roasted sweet acorn seeds on top). Enjoy!

Notes

  • This recipe contains alcohol and is intended for adults 21+ only. 
  • We used Walpole Creamery Tahitian Vanilla ice cream. If unavailable, you can substitute with Vanilla Bean ice cream.
  • Recipe adapted by Ciao Florentina.

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Choctober Fest!

Join us at Lake Champlain Chocolates for their festival of fall favorites, with a one-of-a-kind tasting extravaganza October 29th from 12-4pm at 750 Pine Street. Enjoy free samples of seasonal chocolates and special tastings from Mad River Distillers.

Stowe Foliage Arts Festival

Find us at the Annual Stowe Foliage Arts Festival between October 7th-October 9th from 10:00 AM-5:00 PM (EDT). You’ll find music, entertainment, food and drink. Stop by our table at the Topnotch Field in Stowe—rain or shine! We’ll be offering tastings of our spirits, as well as bottles for purchase. 

Stowe Foliage Arts Festival

Find us at the Annual Stowe Foliage Arts Festival between October 7th-October 9th from 10:00 AM-5:00 PM (EDT). You’ll find music, entertainment, food and drink. Stop by our table at the Topnotch Field in Stowe—rain or shine! We’ll be offering tastings of our spirits, as well as bottles for purchase. 

Stowe Foliage Arts Festival

Find us at the Annual Stowe Foliage Arts Festival between October 7th-October 9th from 10:00 AM-5:00 PM (EDT). You’ll find music, entertainment, food and drink. Stop by our table at the Topnotch Field in Stowe—rain or shine! We’ll be offering tastings of our spirits, as well as bottles for purchase.
Vanilla Rum and Boozy Dalgona Coffee on wood table
By in Blog Comments Off on Coffee Day Cocktails

Coffee Day Cocktails

With National Coffee Day at the end of September, and October kicking off with International Coffee Day, we felt compelled to acknowledge the magical brown bean drink we call coffee. 

Unless you’ve been living underground, and perhaps even then, we imagine you’ve heard of coffee. More than likely, you have a deep, ritualistic connection to coffee, starting each morning with a few warm sips of this typically caffeinated beverage. But, just in case you have yet to experience the joy of a warm cup of coffee between your hands, we’ll give you a brief introduction.

Coffee is a drink made from roasted coffee beans, which are seeds of the coffee plant species. It has a dark brown color, with a bitter and slightly acidic flavor—a flavor easily tamed with milk or cream and a bit of sweetener (however you prefer). As it is naturally caffeinated, coffee has a stimulating effect on your body, which is why so many people choose to start their day with a cup. 

Coffee is served in various forms, such as black, americano, cappuccino, latte and espresso, to name just a few. The differences come down to what you do or don’t add to your drink. While you won’t find it on a menu at Starbucks, adding a spirit to your coffee (or coffee to your spirit) is another way you can enjoy the flavor of coffee. That is, of course, why you decided to read this post! Here, we are sharing a few of our favorite cocktail recipes featuring coffee.

Mad River Distillers Coffee Cocktail Recipes

RYERISH COFFEE
A tasty spin on the traditional Irish drink, Ryerish Coffee (a recipe created by Maeghan Phillips) is made with our Revolution Rye whiskey, which has hints of cocoa. It’s the perfect coffee cocktail to enjoy on St. Patrick’s Day, or whenever you’re in the mood.

-1.5 oz Revolution Rye Whiskey
-1 oz demerara syrup
-hot coffee
-2 oz whipping cream
-1/2 oz Benedictine (or cinnamon syrup)
-cinnamon

In an Irish coffee mug, add the Revolution Rye, demerara syrup and hot coffee. Stir to combine ingredients. In a shaker, combine the whipping cream and Benedictine (or cinnamon syrup), and shake hard for a full minute until whipped cream is formed. Top the coffee with the whipped cream, then grate fresh cinnamon on top.

Boozy Dalgona Coffee on a table with a bottle of Vanilla Rum

BOOZY DALGONA COFFEE
We have to say from the outset that this drink isn’t the easiest to make. It takes a little patience and time to whip the coffee just right, but we promise it is worth it! Featuring our Vanilla Rum, it makes for just the delicious pick-me-up you need.

-1.5 oz Vanilla Rum
-2 tablespoons Instant Coffee
-1 tablespoon King Arthur Flour Espresso Powder
-2 tablespoons granulated sugar
-2 tablespoons hot water
-3 oz milk

Combine instant coffee, espresso powder, sugar and hot water in a bowl. Whisk until fluffy. It takes many minutes to get a thick, fluffy consistency, which is important for layering. Combine Vanilla Rum and milk in a shaker over ice, shake lightly. Strain the shaker into a glass, then add the whipped coffee on top.

COLD BREW COFFEE NEGRONI
This cold brew coffee cocktail is a Negroni riff, replacing Gin with our Revolution Rye whiskey, giving it wonderful cocoa notes. It also includes added flavor from Averna along with Campari.

-1.5 oz. Revolution Rye Whiskey
-3/4 oz. Averna
-1/2 oz. Campari
-1/2 oz. Cold Brew Coffee

Combine all ingredients in a mixing glass over ice. Stir for about 8-12 seconds. Strain into a double rocks glass over a large cube, then add an orange peel for garnish.

Whether you prefer instant coffee or freshly ground whole beans, or whether you prefer the taste of rye whiskey to rum, you’ll have a new cocktail recipe to try above. We hope that you enjoy them as much as we do. If you do, be sure to share your cocktails with us on social!  Have your own favorite coffee cocktail recipes? We’d love to hear from you. Cheers!

Written by Brianne Lucas and published on September 26, 2022.

Mad River Bourbon barrels
By in Blog Comments Off on Does Bourbon Come From Kentucky?

Does Bourbon Come From Kentucky?

Does Bourbon only come from Kentucky? This is a reasonable question. If it’s Champagne, it must be from the Champagne region in France. If it’s Tequila, it must be made in Mexico. It seems only natural to assume Bourbon is only made in Kentucky, especially since it has traditionally been associated with Appalachia. While this may be a commonly held belief, Bourbon can actually be made anywhere in the United States as long as it meets certain requirements, none of which specify Kentucky.

For a spirit to meet the Bourbon designation, its mash must meet the following requirements: consist of at least 51% corn, be distilled at no higher than 160 proof, be barreled at no higher than 125 proof, and be barreled in new charred oak. As you may have noticed, there is no “Kentucky” mention in this list, but the requirements are fairly specific, so let’s break it down!

While the actual Bourbon mash bill needs to consist of at least 51% corn, the rest is fairly open ended. Corn is often attributed with lending sweetness to whiskey, while barley can add a round nuttiness. Wheat often lends a wheaty taste with notes of honey. Rye often imparts a peppery, spicy note to whiskey. Oats can add a creamy, grainy flavor. For us, the perfect bourbon mash bill consists predominantly of corn, with smaller amounts of barley, wheat and oats blended in. This special mash bill is what gives our Bourbon its unique flavor—a wonderful deep and rich aroma of Vermont-grown corn, smokiness on the palate, and a smooth aromatic finish.

Bourbon is also required to be distilled and bottled at certain proofs. This is a fairly straightforward requirement, as it has to do with the strength of the finished product. If you distill at too high of a proof, you dip into vodka territory. Here, we need to distill at no higher than 160 proof and barrel at no higher than 125 proof.

Also as required, we barrel age our Bourbon in new charred oak barrels. As we’ve shared in one of our Source Spotlight blog posts, one of the most significant decisions a distillery can make is who they partner with for their barrels. There are a lot of facets that can impact the flavor of a spirit—the Bourbon mash bill, how the spirit is distilled, and how long it is aged. The barrel, however, can make or break the flavor of a spirit. While we’ve experimented with a variety of different barrels over the years, our go-to source for barrels is Kelvin Cooperage, a craft cooperage that just so happens to be located in Kentucky!

So there you have it—Bourbon made in Vermont, using regionally-sourced, non-GMO grains. It’s important to note that there are further distinctions when it comes to Bourbon. The “Straight Bourbon” designation applies to Bourbon aged at least two years in a barrel. The “Kentucky Straight Bourbon” designation, as the name implies, does only apply to Bourbon made in Kentucky. However, the Bourbon designation is not limited to a specific region., With a variation in mash bill and aging, you can explore and enjoy different Bourbon brands and distilleries, just like ours! 

By in Cooking & Baking Comments Off on Bourbon Lime & Honey Shrimp

Bourbon Lime & Honey Shrimp

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Bourbon Lime & Honey Shrimp

  • Author: Mad River Distillers
  • Yield: 3 servings 1x
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Description

Shrimp marinades in a Bourbon, lime and honey sauce, then is cooked and served over a bed of wild rice along with some sauteed red peppers.

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined 
  • 3 tbsp Mad River Distillers Straight Bourbon
  • 2 limes
  • 1 ½ tsp honey
  • 3 dashes Tabasco
  • ¾ tsp minced garlic
  • ⅛ tsp salt & ¼ tsp salt
  • ⅛ tsp cracked pepper
  • 1 red pepper
  • 1 cup water
  • 1 tsp butter
  • ¾ cup wild rice blend

Instructions

  1. In a bowl, whisk together the Bourbon, fresh squeezed lime juice (from 1 ½ limes, saving ½ for later), honey, tabasco, minced garlic, ⅛ tsp salt, and cracked pepper. 
  2. Add the shrimp to the marinade, and set aside for no more than 20 minutes.
  3. While the shrimp is marinating, prepare the wild rice. Bring the water, butter and salt to a boil in a small pan. Once boiling, stir in the wild rice blend. Cover the pan with a lid, then reduce heat to simmer for 15 minutes. Once cooked, remove rice from the heat, then let it stand for about 5 minutes before fluffing with a fork. 
  4. Next, cut a red pepper into strips.
  5. Remove shrimp from the marinade. Drizzle some oil in a pan, and sauté the shrimp until they are pink, approximately 2 minutes per side. Remove shrimp from the pan, and set them aside.
  6. Sauté the red pepper strips in the pan. Drizzle some of the marinade over the top  and cook until they are tender and lightly charred, about 10 minutes. 
  7. Serve the shrimp over a bed of wild rice. Add red peppers on the side. Squeeze a lime wedge over the shrimp, and enjoy!

Notes

The marinade contains alcohol and is intended for adults 21+ only.

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Dozens of bitters on a wall at the Burlington Tasting Room
By in Blog Comments Off on Bitters For Beginners

Bitters For Beginners

If you’ve been to our Burlington Tasting Room, then you’ve probably seen it—the wall dedicated to bitters. To the right, we pose the question that is likely on the minds of at least some who browse our retail section: What the heck are bitters? If you don’t know yet, or if you’re new to the wide world of bitters, this blog post will serve as your Bitters for Beginners guide. 

Bitters have sharp, pungent flavors that are made from base spirits infused with herbs, fruits, spices, roots, tree bark or other botanicals that typically come in small glass bottles with a dropper. Much like the spices or salt we use to enhance our meals, just a couple drops of bitters can enhance our cocktails. However, this isn’t how bitters got their start. 

Bitters were created as far back as the 1700’s as a medicinal tonic or tincture, with a bitter flavor that was presumed to cure a wide range of ailments (Dietsch, 2020). As an example, gentian root (which is commonly used in bitters and bitter liqueurs) is thought to aid with digestion. Is there truth to that? Perhaps, but as you may have noticed, today’s physicians don’t send us home with bitters to treat our maladies. 

By the early 1800’s, the word “cocktail” was in regular use to describe bitters when diluted with spirits, water and sugar (to make the “medicine” more potable). Cocktails became common as a way to cut the strong flavor. Bitters found their way into bars in the 19th century, but not for long, in part due to Prohibition (Dietsch, 2020). They have since seen a resurgence in craft cocktails around the world, but today, the intent is much different. Now bitters are used to enhance the featured spirit in a cocktail, rather than used as a way to treat the sick.

As evidenced by the wall at our Burlington Tasting Room—there is a wide variety of bitter flavors available today. If you’re just starting to explore the wide world of bitters, you’re likely wondering where you should begin. There are a few bitters you’ll commonly see featured in cocktail recipes, so if you’re a beginner with bitters, these go-to bottles are great to have in your home bar:

Angostura Bitters
Angostura Aromatic bitters have been around for hundreds of years, and it is used in numerous cocktail recipes. Cocktails like a Manhattan, Old Fashioned, Mai Tai, and Trinidad Sour all attribute some of their signature flavor from these bitters, which have a taste of herbs, fruits and spices. If you could only purchase one bottle of bitters, this would be it.

Peychaud’s Bitters
Also having stood the test of time like Angostura Bitters, Peychauds originated from a pharmacy in New Orleans. These distinctive aromatic bitters, with a grapefruit and anise flavor, are irreplaceable in cocktails like the Sazerac and La Louisiane.

Regans Orange Bitters
Made with a bitter orange extract and herbs, Regans was famously developed by Gary Regan, a foremost cocktail authority in the United States. As far as orange bitters go, this is one of the more bitter options. It adds great flavor to the Greenpoint, an Old Fashioned, and even rum drinks like our Apricot Blossom.

Of course, these are just the start when it comes to bitters. There are so many other options out there, like cocoa bitters, cardamom bitters, lavender bitters, grapefruit bitters, and more. Stop into our Burlington Tasting Room for a full range of options. Once you’re stocked up on these go-to bitters, you can experiment with different flavors from different brands. If you aren’t sure what to try next, our team can help point you in the right direction. Who knows, you might just stumble onto a new favorite cocktail that way! 

Written by Brianne Lucas and published on August 29, 2022.

References:
Dietsch, M. (2020, September 12). Cocktail 101: All About Bitters, Part 1. Serious Eats. Retrieved August 23, 2022, from https://www.seriouseats.com/cocktail-101-all-about-bitters-what-are-bitters-history

First Run Naked & Famous cocktail with bottles in the background and Bonfire Mist spray
By in Cocktails, First Run Rum Comments Off on First Run Naked & Famous

First Run Naked & Famous

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First Run Naked & Famous cocktail with bottles in the background and Bonfire Mist spray

First Run Naked & Famous

  • Author: Mad River Distillers
  • Yield: 1 cocktail 1x
First Run Naked & Famous cocktail with bottles in the background and Bonfire Mist spray
Print Recipe

Description

Our take on the Naked & Famous cocktail features our First Run Rum and Alice & The Magician's Bonfire Smoke mist.

Ingredients

Scale
  • 3/4 oz. First Run Rum
  • 3/4 oz. Aperol
  • 3/4 oz. Yellow Chartreuse
  • 3/4 oz. fresh squeezed lime juice
  • Alice & The Magician's Bonfire Smoke mist

Instructions

  1. Add the First Run Rum, Aperol, Yellow Chartreuse and lime juice into a shaker with ice.
  2. Shake for 15-30 seconds.
  3. Strain contents into a chilled coupe glass.
  4. Add one pump of Alice & Magician's Bonfire Smoke mist over the top of the cocktail, and enjoy!

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