Springtime means warmer days, tulips – and new cocktails! Our Cucumber Martini is the perfect addition to our specialty cocktail menu. Follow the recipe below and enjoy one at home, or join us for Happy Hour every night beginning at 5pm!
2 oz. cucumber infused vodka
1/2 fresh squeezed lime
2 to 3 slices cucumber
2 mint leaves
1/2 oz. simple syrup
In shaker, muddle 1 cucumber slice and one mint leaf. Add vodka, lime juice and simple syrup. Shake well.
Pour over ice and garnish with cucumber slice and mint leaf. Enjoy!
Springtime in Maine means warmer days, tulips – and maple syrup! This cocktail has just a hint of maple sweetness and is a perfect addition to our specialty cocktail list. Follow the recipe below and enjoy one at home!
2 oz Makers Mark bourbon
1/2 oz dry vermouth
1 tbsp. pure maple syrup
2 dashes of bitters
Add the bourbon, vermouth, maple syrup and bitters into a cocktail shaker. Shake and pour over ice. Add skewered cherries and drink.
We have some new additions at the bar! Maine Distilleries Cold River vodka & gin, Twenty 2 Vodka and Back River Gin – all made right here in Maine! Everything tastes better when it is Maine made!
One of our newest cocktails here at the Hartstone Inn is a Maine Blueberry Gin Martini. Many of our guests have really enjoyed this drink and have asked us to publish the recipe. Here is it! (We must give credit to www.boozedandinfused.com for the recipe. We sure hope they use Maine blueberries!)
2 c. gin
2 c. frozen blueberries
1/4 c. sugar
zest of 1 lemon
2 whole cloves
1/2 inch piece of a cinnamon stick
Place the frozen blueberries in a small saucepan. Crush them lightly. Lightly cook them on low for about 5 minutes. Remove from heat and allow to cool completely.
After the blueberries are cool, place all ingredients in a quart jar (or larger). Shake and allow to infuse for at least 4 weeks, stirring or shaking occasionally. When it has reached your desired taste, strain and filter through a colander, cheesecloth, jelly bag or coffee filter.
As for the martini, simply shake it on ice and you’re done! Garnish with a lemon twist or a few blueberries. If this all sounds like to much work, join us at 5pm any night of the week for our cocktail hour and we’ll make one for you, complete with a tasty hors d’ oeuvre!
We have added a new drink to our list of Hartstone Inn Signature Cocktails. It is called a Watermelon Chiller and we think it is a perfect way to compliment a warm summer day! This recipe is designed to be served as a punch but it can be modified to be consumed just a glass or two at a time. Follow the recipe below, just don’t add the soda until you are ready to drink. When adding the soda to a glass of the mix, the ratio should be 2/3 watermelon mix to 1/3 soda. You can then refrigerator the remaining mix and use it as needed.
If you do serve it as a punch, a fun way to serve it would be to use the watermelon as the punch bowl. Cut off the top only of the watermelon to scoop it out. This was you have a bowl shape remaining.
Watermelon and summer go hand and hand so you can’t go wrong with this delicious drink!
Watermelon Chiller (Punch)
One Watermelon (6lbs)
12 oz vodka
12oz lemon lime soda
¼ cup fresh lime juice
Scoop out the watermelon. Puree, strain and put in a bowl. Stir in vodka, soda and lime juice. Garnish drinks with green apple slice or lime
We recently decided we needed a hot, holiday drink to offer our guests this weekend. One of our innkeepers suggested an Egg Nog Latte. Nothing says Christmas like egg nog! All of you who make cappuccino at home can try this delicious drink too. In place of milk, just add hot eggnog. We offer an alcoholic version also in which we add spiced rum. (YUM!) Egg nog does not froth very well so you may have to top it off with steamed milk. Sprinkle some Gingerbread Spice on top, throw in a festive candy cane and ta-da! A cup of hot, holiday cheer!
Everyone who’s been to the Hartstone Inn knows that we love cocktails. At any given time we feature up to ten “specialty” cocktails that we offer to our guests both during cocktail hour and at dinner. The latest drink that we are crazy about is the “Moscow Mule”.
The Moscow Mule was ”born” in the 1940’s and was a popular cocktail of the 50’s and 60’s. The story goes that John G. Martin of G.F. Heublein Brothers, Inc., who bought the rights to Smirnoff in 1939 was on a mission to market his “white whiskey” as an alternative to gin. Gin was widely popular at the time in the U.S. and vodka was not. He met John “Jack” A. Morgan, owner of a ginger beer franchise at a bar in Los Angeles in 1941 and came up with the idea for the Moscow Mule, a mutually beneficial cocktail! They ordered engraved copper mugs and bought one of the first Polaroid cameras. They then began to market their new drink to bars across the country. The two would ask bartenders to pose for a picture with their copper mug and a bottle of Smirnoff vodka. They would then take the photo to neighboring bars to show them what the competition had to offer in hopes to get them to sell the new drink too.
Smirnoff vodka sales tripled between 1947 and 1950 with much credit going to the trendy new drink. The name they say is for two reasons. “Moscow” because Smirnoff began at a distillery in Moscow and vodka was considered to be mainly a Russian spirit at the time. “Mule” was because of the “kick” from the ginger beer. The Russian connection proved to have consequences in 1950 as Americans began to connect Smirnoff with the Communist Party. Smirnoff denied any connection as it was now an American company and the uproar eventually passed. Vodka now out sells all other spirits in the U.S. 3 to 1 and Smirnoff is today owned by a British company.
The Moscow Mule is refreshing enough to be a summer drink but gingery enough to be “warm” in the winter! Here is the recipe so you can make them at home or, come visit us and we’ll make one for you!
- 1 ounce vodka
- 1 tsp. sugar syrup
- Fresh lime juice
- 1/2 cup ginger beer
- 1 sprig fresh mint
- 1 slice of lime
In a highball glasss or a copper mug (if you have one) pour vodka over ice. Add sugar syrup and lime juice. Top with ginger beer and stir. Garnish with a slice of lime and a sprig of mint.
I have always loved raspberries-all kinds. When we purchased the house on Free St, I mentioned to Mary Jo that I would finally have the space to plant some. One day, to my surprise, Mary Jo returned from the nursery with one small black raspberry plant. Three years later, the plant has spread and taken over much of the back yard!
I feature the berries in the restaurant during July and they appear in everything from salad dressings and sorbet to breakfast trifles and muffins. Perhaps the most popular recipe is our Black Raspberry Mojito, perfect on a hot summer evening and equally popular during our evening cocktail hour. I have included the recipe below. If you don’t have your own black raspberry bush growing in your back yard, you can substitute either red raspberries, boysenberries or blackberries.
Black Raspberry Mojito
1/2 cup of fresh mint leaves
4 teaspoons granulated sugar (or 2 packets Splenda)
1/4 cup fresh black raspberries (or red )
3/4 cup light rum
1 cup club soda
2 sprigs of fresh mint for garnish
1. Place the mint and sugar in a mortar and “muddle” it with the pestle. Squeeze in the lime juice and add half of the blackberries. Lightly crush the berries.
2. Pour the mixture into a cocktail shaker and add the light rum and club soda. Shake to mix.
3. Place 4 large cubes of ice in two rocks glasses and divide the drink equally between them.
4. Garnish each glass with the remaining black raspberries and a sprig of fresh mint.