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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 shots Tuthilltown Manhattan Rye Whiskey
  • 6 drops Bittercube Orange Bitters
  • Few drops absinthe
  • Home-cured brandied cherries
  1. Freeze Grade A Maple Syrup into an ice cube tray with some spring water to create “maple ice.”
  2. Microplane the maple ice into a tumbler.
  3. 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.
  4. Add bitters using a medicine droppers, then follow with more maple ice.
  5. Add a few drops of absinthe.
  6. Add 2 shots of rye.
  7. Garnish with a brandied cherry.
  8. Sip through the slushy ice and dream of antique Chris-Craft wooden boats plying their way across the pristine lakes in New Hampshire.