In this special year-long issue, After Hours takes a new direction: seasonal selections. Each cocktail on this list is crafted to instill the sensations of the Adirondacks’ distinct seasons. From refreshing icy gin to warm sugary whisky, this list of specially made cocktails will satisfy any seasonal craving.
Inspired by the snowy slush that comes with the North Country spring, this frozen blackberry gin and lemonade drink will quench any springtime thirst.
2 oz. Bombay Bramble gin
1.5 oz. lemonade
Heap crushed ice into a martini glass.
Stir Bombay and lemonade over ice for 30 seconds. Chill for one minute.
Strain the drink over the crushed ice.
Add a lemon round for garnish, serve.
Like Rattlesnake Mountain, this Radler is a bang for your buck. Simple and delicious.
1/2 can of Ausable Brewing
Company’s Galaxy IPA
6 oz. lemonade
Garnish: lemon round and rosemary
Fill an Ausable Brewing Company pint glass half full of lemonade.
Fill the rest of the glass with the IPA.
Garnish with a slice of lemon and a sprig of fresh rosemary, serve.
Adirondack Apple Crush
This twist on an old fashioned pulls inspiration from the dozens of apple orchards in the Adirondacks.
2 oz. Murray’s Fools Distilling Company Wolfjaw Whisky
2 oz. Rulfs Orchard apple cider
1 dash Angostura bitters
1 tbsp. brown sugar
Large ice cube
Garnish: simple syrup, brown sugar and an apple slice
Mix simple syrup and brown sugar on a plate.
Flip a rocks glass upside down and coat the rim.
Add brown sugar, apple cider and bitters to the glass. Stir until sugar is dissolved.
Add one large ice cube to the glass.
Add the whisky.
Stir to combine. Garnish with an apple slice, serve.
Mullin’ it Over
Inspired by Quebec’s classic winter drink, Caribou, this mulled wine was designed with comfort in mind. Caribou is traditionally served in ice glasses at the famed winter Carnaval de Québec.
1 bottle of Crooked Oak red wine from Highlands Vineyard
3 oz. jug of Parker Family
1 freshly sliced orange
5 whole cloves
3 cinnamon sticks
2 star anise
Add wine, orange slices, cloves, cinnamon, star anise and maple syrup to a large pot. Stir all ingredients together.
Simmer all ingredients on medium-high heat. Avoid letting it boil as it will boil off the alcohol. Reduce heat to low and cover. Let the wine simmer for 30 minutes to infuse spices.
Strain the wine. Discard the orange slices, cloves, cinnamon sticks and star anise. Stir in extra maple syrup if needed after tasting.
Serve in heat proof mugs, topped with an orange slice and a cinnamon stick.