Slushy Meets Drink
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 shots Tuthilltown Manhattan Rye Whiskey
- 6 drops Bittercube Orange Bitters
- Few drops absinthe
- Home-cured brandied cherries
- 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 shots 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.