years ago when I just was a wee pup I wrote for Served Raw magazine.. this was one of my first mixology experiments. Slushy Meets Drink by Warren Bobrow, Wild Table editor, food writer and cocktail whisperer . Years ago I lived in Portland, Maine. Weekends were spent up in the White Mountains of New Hampshire being wild. Really wild. That part of the country is filled with ice-cold lakes and steeply winding roads with endless vistas and undiscovered flavors behind every switchback — all inspiration for my newest drink creation. The basis of the drink, a take on the sazerac, is a Grade A maple syrup aged in oak casks that formerly held Tuthilltown Rye Whisky. It’s a slushy, because the ice is made from spring water and maple syrup. The ice is then shaved with a microplane into a slushy cup. With the addition of Tuthilltown Manhattan Rye and absinthe, it’s a dream cocktail. Cocktail #4 – The Mount Washington Slushy 2 oz. Tuthilltown Manhattan Rye Whiskey 6 drops Bittercube Orange Bitters Few drops Tenneyson absinthe Home-cured brandied cherries grade A maple syrup and water frozen together to make ice... Freeze Grade A Maple Syrup into an ice cube tray with some spring water to create “maple ice.” Microplane the maple ice into a tumbler. Rub the rim of a glass with a fresh orange rind and squeeze the rind to flame the oils into the glass using a lighter. Put a few drops of maple syrup into the tumbler. Add bitters using a medicine droppers, then follow with more maple ice. Add a few drops of absinthe. Add 2 oz. of rye. Garnish with a brandied cherry. Sip through the slushy ice and dream of antique Chris-Craft wooden boats plying their way across the pristine lakes in New Hampshire.
Posted on: Tue, 13 Aug 2013 19:48:40 +0000
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