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Recipe: The Ultimate Cold-Brewed Iced Coffee

Written by Vermont Life on . Posted in Recipes

The Ultimate Cold-Brewed Ice Coffee
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  1. 2 quarts cold water (preferably filtered)
  2. 1.5 cups of coarsely ground Vermont Coffee Co. DARK
  1. Put the coarse-ground coffee in the bottom of a 2-quart pitcher or jar.
  2. Fill the pitcher or jar with filtered cold water and gently stir to wet the grounds.
  3. Leave undisturbed on your counter for 12 to 24 hours.
  4. Using a fine mesh strainer, pour the coffee through the strainer into a clean pitcher. (If you wish a finer strain you can place cheesecloth or a paper towel inside the strainer.)
  5. Store the iced coffee in the refrigerator for up to a week.
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Recipe: Black Widow Cocktail

Written by Vermont Life on . Posted in Recipes

Black Widow
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  1. 2 blackberries
  2. 3 basil leaves
  3. 1 1/2 ounce Appalachian Gap Papilio
  4. 1 ounce fresh lime juice
  5. 1 teaspoon agave nectar
  1. In a shaker, muddle the blackberries and basil.
  2. Add the remaining ingredients and fill with ice.
  3. Shake well and strain into a rocks glass filled with fresh ice.
  4. Garnish with a blackberry and basil leaf on a toothpick.
Vermont Life Magazine

Recipe: The Sap Sucker Cocktail

Written by Vermont Life on . Posted in Recipes

The Sap Sucker
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  1. 2 ounces Vermont maple syrup-infused vodka
  2. 6 ounces Woodchuck Hard Cider Granny Smith Cider
  3. Apple slice dipped in caramel and rolled in maple candy for garnish (optional).
  1. Combine vodka and cider over ice, stir.
  2. Drizzle maple syrup inside the rim of a martini glass.
  3. Strain drink and pour into martini glass.
  4. Garnish with apple slice dipped in maple candy.
  1. To infuse vodka, combine vodka and maple syrup and let sit for at least 4 hours.
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