The most enticing cocktails of the season take their cues from the flavors of
mountain meadows, garden herbs, and orchard fruit. Think: Blackberrysage margaritas, honey-chamomile martinis, lavender-lemon coolers—each inspired by crowd-pleasing drinks served at Spruce Peak. Katie Thompson, beverage
director at The Lodge at Spruce Peak, walks us through how to create artful sips that
capture the essence of summer in Vermont.
Blackberry Dream
You’ll love this juicy twist on a classic margarita, featuring homemade blackberry syrup, sage-infused tequila, and fresh lime juice.
2oz. sage-infused tequila*
¼oz. cointreau
¾oz. blackberry syrup*
¾oz. lime
Combine all ingredients in a shaker with ice. Shake vigorously for 15-20 seconds, strain, and serve over ice. Garnish with a lime wheel and blueberries.
*See sidebar for steps to infuse tequila and brew homemade blackberry syrup.
The Pollinator
The love child of a bee’s knees cocktail and a martini: This botanical drink offers floral notes from chamomile and sweetness
from bee pollen syrup.
½ c. sugar
2 T. bee pollen*
¼ c. honey
¾ c. orange rind
5 chamomile tea bags
2 oz. vodka
¼ oz. lemon juice
½ oz. Lillet Blanc
Bring one cup of water to a simmer in a small saucepan. Add sugar and bee pollen and stir until dissolved. Add honey, orange rind, and chamomile tea bags. Cover, turn off heat, and steep for 20 minutes. Strain. Combine ¾ oz. syrup and remaining ingredients in a shaker with ice. Shake vigorously for 10-15 seconds, then strain. Serve up in a coupe glass, garnished with
a lemon wheel and flowers from a chamomile tea bag.
*Optional but recommended, you can find bee pollen online or at some health food stores.
Lavender Cooler
Lavender-scented gin plays well with fresh lemon juice, cucumber slices, and sparkling rosé to create an aromatic cocktail that tastes so summery.
1½ oz. lavender-infused gin*
¾ oz. lemon juice
2 cucumber slices
Sparkling rosé
Combine gin, lemon juice, and cucumber slices in a shaker with ice. Shake vigorously for 10-15 seconds, then strain into a rocks glass. Add ice cubes and top with sparkling rose. Garnish with cucumber ribbon and an edible flower.
*See sidebar for steps to infuse gin with lavender.
2 Easy Methods to Elevate at-Home Cocktails
1. Infusion is the art of adding botanical ingredients directly to a spirit (or non alcoholic beverage) to enhance or change its essence. Thompson’s favorite pairings include strawberry in Aperol, Cocoa nibs in Campari, and lavender sprigs and orange
rinds with gin. Tequila goes well with spicy peppers, especially Thai chilies.
Soak the ingredients overnight in the spirit. For herbs, add 10-12 leaves (or two sprigs) per 750ml bottle of spirit. For fruit or vegetables, use one cup of fruit or rinds per bottle. The next day, strain and enjoy.
Some infusions—like jalapeños, mint, or cucumber—don’t require an extended soak to impart flavor and fragrance. Simply dice them, add them to a spirit in a cocktail shaker, vigorously shake for 10-20 seconds, and strain. Voila!
2. Cocktail syrup is a signature mixture that you can add to any homemade libation. “A well-crafted syrup is the
secret ingredient of any great drink, lending it depth and sweetness,” Thompson says.
Combine equal parts sugar and water in a saucepan. Gently heat the mixture over low to medium heat, stirring
until the sugar dissolves (avoid boiling). Turn off the heat and get creative.
Toss in herbs, like mint, basil, or thyme; edible flowers such as elderflower, roses, or lavender; or berries. You can also try combining two components. Sage pairs well with blackberries, hibiscus with orange rind. Let them steep in the warm syrup for 15–30 minutes, depending on whether you want a delicate or intense flavor. Then strain, cool completely, and store it in an airtight container in the fridge. It will keep for about two to three weeks.