Old Money [Cocktail Recipe]
September 2, 2016 –––––– Whisky Advocate
Intrepid tourists and devoted locals make the 30-minute trek from Burlington without hesitation once they've had their first taste of Mary's, where local means fresh eggs from their resident Red Star chickens. Given the local bent, it comes as no surprise that 2015 Vermont Bartender of the Year Martha Mack builds her après ski solution, the Old Money, on a strong backbone of mature Vermont whiskey from Stonecutter, aged in bourbon barrels for at least 4 years, then finished in Cabernet barrels to lend a berry note to the licoricey, alpine herbal drink. (You could also try it with a Speyside scotch or sherried Irish.) Other cocktails draw upon Green Mountain State sips like Smuggler's Notch vodka and Dunc's Hill rum, made from organic evaporated cane juice and flavored with Vermont maple syrup.
- ¼ oz. absinthe
- 2 oz. Stonecutter Heritage Cask whiskey
- ½ oz. Genepy des Alpes
- ¼ oz. Averna
- ¼ oz. Art in the Age Snap
- 1 dash Peychaud’s bitters
- 1 orange twist
Prepare a coupe glass by rinsing it with absinthe and discarding remainder. Add remaining liquid ingredients to a mixing glass with ice. Stir and strain into the prepared glass. Garnish with an orange twist.
FROM THE WINTER 2016 ISSUE.