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Entries in drinks (1)

Monday
Nov212011

Crayons + Cocktails: New England Buck

Boston native Sheila Corcoran-Abraham, who has been writing about her transformation from a city mouse to a country mouse, has launched a stylish design and lifestyle website called Crayons + Cocktails. Here she shares a recipe for a drink I was very lucky to have her make for me: A New England Buck. I'm not being a brown noser when I say it was one of the most flavorful cocktails I've ever enjoyed!

Leading up to the last few days of packing to leave Boston for Chicago, the thought of crossing the Charles River to get over to Cambridge was out of the question. However there was one restaurant that would have been schlep-worthy. Craigie on Main.

Photo by Sheila Corcoran-Abraham.I had heard such raves about this restaurant, mainly the cocktails. I’ve taken a page out of their bartenders handbook by making a Craigie on Main mocktail fave, a New England Buck. Making the simple syrup infused with juniper berries and sage was easy, it looked like Christmas in a bottle, or maybe a taste home in a glass.

Mixmaster Tom Schlesinger-Guidelli was looking for a way to marry warming winter notes with classic New England flavors and combining sage-juniper syrup with apple cider did just that. The adding of ginger beer is to remind us of the winter months in the tropics, and also give a flavor that in and of itself is hot. Give it a try.

New England Buck

  •    4 oz. apple cider
  •    1 oz. sage and juniper syrup (see below)
  •    1 oz. fresh lemon juice
  •    2 dashes orange bitters
  •    Ginger beer
  •    Ice cubes
  •    Tools: shaker, strainer, barspoon
  •    Glass: highball

Combine all ingredients with ice except the ginger beer and shake briefly to integrate ingredients. Strain into an ice-filled glass and top with ginger beer. Stir and serve.

Sage + Juniper Syrup: 

  •    1 cup sugar
  •    1 cup water
  •     5 fresh sage leaves
  •    10 juniper berries

Heat ingredients in a saucepan until sugar dissolves. Remove from heat and let sit 10 minutes, then strain into a glass container. Keeps refrigerated for up to a month.