Quarter Past Six
Based on The Lamplighter cocktail
Sapling Maple Rye
Served up in a coupe with expressed lemon peel.
It’s a great fall cocktail, warming but still bright.
Courtesy of The Farmhouse Tap and Grill
Rye and Rose
2 oz. Sapling Maple Rye
1 oz. rose water
1 large rose water ice cube
Oranges and cherries
Muddle orange and cherries at the bottom of the glass. Shake Sapling Rye and rose water together in a cocktail shaker with ice. Add the rose water ice cube to the glass and pour cocktail over the top.
Recipe courtesy of Sweet Cheeks Barbecue from our event with Women Who Whiskey.
Bartender Eddie from Pizzeria Verita whipped up this concoction for the Vermont Bartender competition at Hotel Vermont.
1.5 oz. Sapling Maple Rye
.5 oz. Pimms
.5 oz. lemon
.2 cucumber slices
Muddle cucumbers in shaker with Pimms. Add lemon juice, Sapling Rye, and Ice. Shake vigorously (see how it’s done). Strain into glass with ice, fill to the brim with ginger beer and top with a cucumber garnish.
3 oz. Sapling Maple Rye
1/4 oz. Fernet Branca
1/4 oz. House made grenadine
Combine the Sapling Maple Rye, fernet, and grenadine in a mixing glass. Stir with ice and strain into a chilled cocktail glass. Garnish with a cocktail cherry.
Courtesy of Wonderland Kitchen
Green Mountain Rock and Rye
1 liter Sapling Maple Rye Whiskey
8 oz. Real Vermont Maple rock candy
4 oz. Luxardo cherry syrup
12 whole cloves
3 whole star anise
3 sticks cinnamon
1 orange, thinly sliced
1 lemon, thinly sliced
Stir ingredients together in a 4-qt. glass jar with a lid. Let steep at room temperature for 2 days or up to a month. Makes 1 liter.