HOT BOURBON CIDER
Ingredients (Per Mug):
4 oz. Mulled Cider
2 oz. Sapling Maple Bourbon
½ oz. Apricot Simple Syrup
Cinnamon Sugar, Stick
Heat Mulled Cider in saucepan. Remove from stove then stir in Sapling Bourbon and Apricot Simple Syrup. Coat Mug with cinnamon sugar and pour in cocktail. Finish with a stick of cinnamon.
Recipe courtesy of Sweet Cheeks Barbecue from our event with Women Who Whiskey.
SUN TEA SMASH
1½ oz black tea infused Sapling Maple Bourbon
½ oz Eden Ice Cider Orleans Bitter
dash of Angostura bitters
pinch of mint
half a lemon wheel
Muddle mint and lemon. Add bitters, Sapling Maple Bourbon, and Eden Orleans Herbal. Shake and double strain on ice.
Recipe courtesy of Juniper Bar at Hotel Vermont from the Saxtons River Distillery Cocktail Walk
While we hope you all had a wonderful Valentine’s Day, this particular creation is perfect to enjoy all year round!
1.5 oz. Sapling Maple Bourbon
1.5 oz. Perc Coffee Liqueur
4 oz. Milk
1 tsp. maple syrup
1 oz. Melted dark chocolate
dash of vanilla and cinnamon
5 ice cubes or 1 cup of vanilla ice cream
Combine all ingredients in blender and whip until smooth. Garnish with shaved chocolate and a chocolate covered strawberry.
Peaches and bourbon are a natural combination; add a little basil and use Sapling Maple Bourbon, and you have a meal perfect for summer in Vermont.
1 Pork Tenderloin
3-4 Peaches, peeled and sliced
1/2 Cup Onion, chopped
1 Teaspoon Garlic
3 Tablespoons Basil, chopped
1 Tablespoon Olive Oil
1/2-3/4 Cup Sapling Maple Bourbon
Salt and Pepper to Taste
Salt and pepper the tenderloin. Either grill over medium heat, turning once, for 30 minutes or until no longer pink in the middle, or roast at 375 degrees for about 30 minutes.
Heat the oil in a large frying pan until it shimmers, then add the onion and garlic. Saute until translucent, and add the peaches. Saute 2-3 minutes. If the peaches are a little under ripe, add about 1/4 cup of water and cover, let cook 5 minutes or so.
Add the bourbon to the pan and turn off the heat, then add the basil. Serve over sliced pork.