I stalled for a week or so before properly looking through my pictures from Vermont. I think I wanted to wait until the last bits of the trip were tucked away—after the blueberries were in jars, pies, and freezer bags and our sweatshirts were back in the closet for another month or so. How strange that the economics of memory lead us to let something go almost entirely, just so that we might care enough to do the work of bringing it back. So, I’m here with photos and a funny cocktail recipe that highlights some awesome small-batch spirits that are coming out of Vermont right now.
In the Northeast Kingdom, I was smitten with the church turned health food store, the farm nearby where we got bacon and eggs, Brown’s Beautiful Blueberries, and—perhaps most enamored of all—with these folks who are making gin out of raw honey. It’s earthy, junipery, not terribly complex, but unlike any gin I’ve ever tasted and a bit of a challenge to mix for this reason. For this thoroughly unexpected spirit, I went weird and created a variation on an Alexander. You’re allowed to be a little scared by creamy drinks, but please don’t write them off. Done well, they’re delicious.
Maple Alexander Cocktail
Yield: makes 1 cocktail
- 1 oz Barr Hill Gin
- 1 oz Green Mountain Organic Maple Liqueur
- 1 oz Goat’s Milk
- a pinch of freshly grated nutmeg for garnish
- Pour the gin, maple liqueur, and goat’s milk into a cocktail shaker and add 3-4 ice cubes.
- Shake vigorously for about 30 seconds.
- Strain into a coupe glass and garnish with freshly grated nutmeg.