OUR MISSION - WE'RE PUBLISHED! Wednesday, June 26th, 2013 marked the Premier of our new book, Happy Hour in the High Peaks: An Adirondack Bar Guide. The hardcover, 160 page book can be found at bars and bookstores throughout the Adirondack Park or order online at www.happyhourinthehighpeaks.com. You'll find a list of our book signings on the Events page and where to buy the book on our Retailers page. The book contains reviews of 46 of our favorite bars in the Adirondack Park, and 46 drink recipes with an Adirondack twist. As a companion to the book, we have also published a 46er Passport so that you can follow the Happy Hour Trail to become a Happy Hour 46er and make new friends along the way. Summit Tour t-shirts will be for sale at our book signings or available online. Whether you are a native, resident, or visitor, you'll find 46 more reasons to visit the ADIRONDACK PARK!

Saturday, May 19, 2012

Recipe Day! Blubarbarita & APA Martini

Having conquered, or at least challenged, a fair number bars (80, to be exact) within an hour-and-a-half’s travel, most that remain involve overnight trips and both exhausting and exhaustive pub crawls. We have arrived at the beginning of the selection process as we continue the final push for finding the 46 best bars inside the blue line. For those of you who have recently begun following our bar reviews, there is indeed a purpose. Our goal is to find the 46 “High Peaks” from among the pubs and taverns located inside the Adirondack Park, as well as 46 Adirondack-themed cocktails for inclusion in our book, Happy Hour in the High Peaks.

As sometimes happens, we were unable to travel this weekend, but found some time to don our lab coats and Happy Hour in the High Peaks hats for some serious recipe development in the lab at Pammy’s At-Her-On-Deck Pub, where jiggers, shakers and muddlers take the place of Petri dishes, test tubes and beakers. No Bunsen burner here, but you’ll find a blender as we whip up unique libations or variations of the tried and true. Our scientific method borders on madness as volunteer subjects await the mixtures they’ve been recruited to test. In other words, we threw a party!

Sorry, Pammy’s Pub is not public. The envy of invited guests, the three-level deck, complete with hot tub and a fully stocked bar is host to social gatherings with friends and family on any occasion we can think of. Inclement weather is spent in the cozy converted basement bar (the Rathskeller) with a wood stove and a small, slab pine bar. Both serve as testing facility and headquarters of Happy Hour in the High Peaks.

Rhubarb is in abundance now, and Kim has more than she knows what to do with. One of our most popular blogs has been the Rhubarb Margarita recipe. It was time we created a new one and decided that blueberries would be the base. With a tart, lively personality, this margarita maintains its identity while the blueberry keeps its wildness in check.

3 oz. tequila
1 oz. triple sec
1 oz. lime juice (fresh squeezed)
1 oz. lemon juice (fresh squeezed)
½ c. rhubarb and blueberry puree*

Mix in blender with ice. Pour into salt-rimmed (optional) margarita glasses and garnish with fresh blueberries and lemon and lime slices. Makes 3 margaritas. 
*To make the puree, cut 5-7 stalks of rhubarb into one-inch pieces. Place rhubarb and 1 c. blueberries in heavy saucepan and just cover with cold water. Add 1 c. sugar and slowly bring to a simmer. Reduce heat to low and simmer for 5-10 minutes, until rhubarb is mushy. Chill. Refrigerate extra for up to two weeks, or freeze to enjoy in the middle of January!

We have a list of cocktails whose names evoke the character of the Adirondacks. Many have yet to be created, so we continued to experiment. The leftover blueberries would keep us inside the blue line and be the perfect base for the APA Martini, a more sophisticated and rigid drink than the frivolous margarita. Unlike some of today’s trendy and incorrectly categorized martinis, the APA Martini is no girly drink. Like a trail guide boldly bushwhacking the way for a flatlander with a bucket list, Tangueray’s bold, piney flavor and subtle botanical essence leads while the blueberry tries to keep up.

APA Martini
3 oz. Tangueray gin
1 oz. sweet vermouth
¼ c. pureed blueberries
1 T sugar (optional)

Shake with ice and strain into chilled cocktail glasses. Garnish with a lemon slice.
Variances (allowed): A squeeze of fresh lemon complements and enhances the blueberry flavor. Or, for a sweeter martini, add I oz. limoncello (lemon liqueur). You can even make your own using one of the many recipes online. Makes 2 martinis.

According to proper experimental procedure, a typical experiment should be repeated at least three times. This is not advisable. We often work with survey participants, a sampling of volunteers willing to consume and evaluate new products before they hit the market. With this study pool, it’s not necessary to repeat the experiment, though that is frequently requested. Since our sample size was fairly small, please let us know what you think. 46 cocktail recipes, with names like Adirondack Mudslide and Black Fly Bite, will be chosen for our book from our own creations, as well as some signature drinks contributed by taverns we’ve visited. We only want the best!

Cheers & Bottoms Up!
Kim & Pam

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