OUR MISSION

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!
Showing posts with label tequila. Show all posts
Showing posts with label tequila. Show all posts

Monday, June 11, 2012

Hague Firehouse Restaurant


The staff outnumbered the patrons when we arrived at the Hague Firehouse between 4 and 5 p.m. on a Saturday afternoon. The two bartenders on hand seemed to be more than enough for two men on one side of the bar and two women on the other. We chose two seats in the middle of the horseshoe shaped bar. A couple took refuge in the shade of the deck, enjoying the soft murmur of the surrounding trees and the brook below. Waitresses gathered in a far corner, taking turns between preparation and conversation. A summery breeze gently wound its way through the open front door, flirted with patrons, and escaped out the back through the sliding glass door in the wall of windows leading to the deck.
The gunmetal grey cinder block exterior and barn red garage doors give the mistaken impression that the building has not undergone much change from its former life to its reincarnation. Admiring the firehouse-themed artwork and occasional model fire engine, we easily relaxed in the bright, airy, contemporary decor. The walls are assertively painted in rich, earthy red and yellow ochre tones, accented with whimsical metal sculptures. A long bench, upholstered in a bold peacock inspired design, provides seating at several tables along the corner of the dining area. Remnants of the Hague Firehouse’s former functionality remain. From steel beams in the high ceiling to the concrete floor painted a muted deep red, industrial accents complement the comfortable style. Fans turn softly overhead, discouraging the lingering of air. Steel pipe serves as footrest at the bar and safety on the deck. A variety of glasses, suspended by chains over the bar, wait as expectantly as the milling waitresses.
We ordered our beverages. Pam, rather uncharacteristically, had a drink in mind and quickly decided on a rum madras. Kim chose a Switchback from the handful of draft selections. Stella Artois, Long Trail, Guinness and Saranac Pale Ale can be enjoyed by the pint, or Newcastle, Sam Adams, Corona, Blue Moon, Lake Placid UBU and several others by the bottle. Wine and liquor options are modest but adequate.
Outdoor seating is available front and rear, where one can seek respite in the shade of an oversized striped awning in the quiet oasis on the rear deck, or choose to observe traffic and comings and goings on the patio in front. Wrought iron tables, a few with cheerful umbrellas, are set up on the front patio. Pam was making her exterior observations, watching four women make their way up the sidewalk from the town center a block away. They entered the Firehouse.  Moments later she watched as four more women approached from the same direction. She ducked inside to claim her seat and watch whatever was about to unfold.  Women, bedecked with amply filled wine glasses, conversed at the bar, as the others filed in from their walk. Men, with wives or sons or daughters, started to even the one-sided gender population. Some gathered at the bar while others took tables inside or on the deck. Within a very short time, the sparsely occupied bar became crowded and laughter, greetings and conversation filled the air. The waitresses were in full swing.
A conversation with the bartender, Molly, netted Pam a new drink at the mention of their most recent signature drink involving tequila and dubbed the French Gimlet. Made with tequila, St. Germain and fresh lime, it was a unique flavor combination, tart and salty.
The Hague Firehouse has been in business for six years and is owned by Molly's parents, Sheri DeLarm and Cris Ginn. A labor of love and learning, the family has cautiously progressed through the stages of new ownership to established business. The restaurant and bar are open seasonally, Thursday through Saturday in May and June, then daily during the summer. The restaurant is open from 4:30 to 10 p.m., though bar hours are often later, dictated by demand. The menu is fresh and creative, offering a variety of appetizers, salads, sandwiches and entrees, at what we would consider moderate prices.
Parking spaces at the Firehouse are limited to two handicapped and one not, but parking can be found a very short distance above and below the Hague Firehouse. A visit to the Hague Firehouse promises exciting beverage options, a generously filled wine glass, friendly service, a variety of seating options and interesting menu selections.

Wednesday, February 22, 2012

Happy Hour in the High Peaks Celebrates National Margarita Day!

Brought to you by Kim Ladd in the Adirondacks and Pam Ladd in the Smoky Mountains, we celebrate National Margarita Day in cyberspace. Though there is no time difference between our locales, Pam is on vacation, visiting our mother in Tennessee, so she got an early start on her margarita recipe. She didn't learn, until late last evening, that her mother did not already own a set of margarita glasses. After visiting four stores in Newport, TN, Pam finally found margarita glasses in the Dollar Tree this afternoon. Under the pretense of looking for margarita glasses, she was also looking for another "Redneck Wine Glass" (featured on HHHP's facebook page yesterday).


Though originally planning to make a chilled margarita, Pam realized she didn't have the proper tools (shaker, etc.) so took to the blender to make her Pomegranate-Blueberry Margarita in celebration of National Margarita Day.

Pomegranate-Blueberry Margarita
3 shots gold tequila
2c margarita mix
1c pomegranate-blueberry juice

fill blender with ice
salt glass rim and garnish with fresh blueberries

National Margarita Day and Blogoff! Kim's Version.

My decrepit old Chrysler (named Betty White) and I climbed Harrington Hill, the radiator straining and fuming as we approached the Happy Hour in the High Peaks laboratory. Warned not to be an overachiever, I guiltily hauled my beaker of homemade cranberry juice, fresh citrus fruit, and bunsen burner to the rathskeller that is Pammy's Pub.

I used frozen cranberries to make my homemade juice, though I was disappointed by the medicinal smell wafting in steamy wisps from the pot as the mixture of berries and water began to simmer.

I allowed the berries to cook for ten minutes, gently squishing them into a lovely pulp. I added about 3/4 cup of sugar and simmered until the sugar dissolved, then strained the liquid into a mason jar.


Even with added sugar the medicine taste was evident, but I hoped the addition of other ingredients would mask the flavor. I had worked so hard.


When I got to Pammy's I quickly got to work squeezing oranges, limes and lemons for the two margaritas I would be creating, orange-cranberry and lemon-raspberry, taking photos at intervals throughout the process.

Orange-Cranberry Margarita

2 oz. orange juice
1 oz. cranberry juice
2 oz. tequila
1 oz. triple sec
1 packet sour mix

Mix ingredients in a blender or other such device with 5 or 6 ice cubes. I used coarse sugar for the rim and garnished with orange and lime slices. (No trace of medicinal flavor.)





Lemon-Raspberry Margarita

2 oz. lemon juice
1 oz. lime juice
2 oz. tequila
1 oz. triple sec
1 packet sour mix
1/4 c. raspberries (fresh or frozen)
1/4 to 1/2 cup sugar (this margarita is far more tart than the first)

Mix in a blender with 5 or 6 ice cubes. I used salt for the rim this time and garnished with raspberries and lemon, orange and lime wedges dredged in sugar.


Both were quite good and were as Margarita as any traditional one I have tasted. I had the pleasure of entertaining Pam's husband, Bob (also security guard at Pammy's Pub), who seemed to enjoy the company and was a willing and enthusiastic participant.

HHHP Stat of the Day: We passed our 10,000th view today!


Cheers!
Kim

Saturday, August 27, 2011

Hurricane Irene Survival 101

When you wake up in the morning, have no electricity, but plenty of bottled water, you won't be making coffee because your coffee maker is electric. Survival tip 101: You have water, you have whiskey sour mix in packets somewhere in your house, every household has tequila and triple sec, and your ice is going to melt if you don't use it up. Throw those items together in your coffee pot, shake well, and serve in salted glass. If you happen to own a Margarator (like I do, being a survivalist) they come with a car adaptor, so you can make frozen margaritas! You'll never go back to coffee.

Ok, now about those D batteries. Most modern flashlights do not use D batteries. There are other "appliances", mostly found in the bedroom, that DO still use D batteries. I'm thinking there was a big run on D batteries, particularly for those wives whose husbands work for National Grid. Just saying...Probably not going to be a big baby boom from this hurricane. Just saying...

Hurricane Morning Recipe
2 cups tequila
1/4 cup triple sec
2 packets whiskey sour mix
garnish with water
shake over ice, before it melts
serve in your favorite coffee mug

Tip number 102: What to do with all of those leftover D batteries after consuming that much tequila? See paragraph 2.




Monday, July 4, 2011

No way, Jose?


No way Jose? Cause for celebration: We just topped our 3000th blog view. I know it sounds minor, but a milestone is a milestone.

In keeping with the historic document theme, The Tequila Trade Agreement between the U.S. and Mexico ensures that $400 million in tequila exports from Mexico to the U.S. continue without interruption. I'll drink to that! Viva Mexico!

Cheers & Bottoms Up!
Kim & Pam

Tuesday, June 28, 2011

Tavern 16 Stony Creek

A diamond in the rough? Set back from the road, porch covered in vines; the dirt parking area and picnic tables are deceiving. Step onto the porch and the entrance inspires curiosity. Round tables with sprawling chairs invoke a shady retreat. No sign that we noticed, just a simple number 16, embellished with scrollwork, over the front entranceway.

Enter and let your eyes adjust to the darkness. Upper walls on three sides are completely covered in various pieces of artwork, some originals, some prints (we're pretty sure the VanGogh was a print), including a painting of the Sagamore Hotel, among other works by Elsie Soto, mother of owner Hank. Decorative panels beneath the bar, each one unique, are also creations of hers. The bar on the opposite wall is adorned with wood and mirrors that were once bed headboards. Every glance reveals some now object of interest, painstakingly selected and collected by owners Hank and Toni. We take a seat at the bar and wonder where to purchase our tickets to this museum.

The bartender waits patiently while Pam surveys the liquor display. Oooh, pear flavored vodka, something she hasn't tried yet. Ken suggests the pear with club soda and a splash of cranberry and Pam agrees. We are recognized by a long lost acquaintance and our story unfolds. Kim wishes she brought her wide angle lens for the photo shoot; there is so much to observe. Pam is eager to check out the bathroom and is not disappointed once she does. It's a little gallery in there.

A pool table is nearly centered in the room, with maybe 50 trophies hanging above it and a few pool cues as well. We know the history of the family behind this tavern so we are not as surprised as some might be. Henry Soto, known as "Pop", is a locally renowned pool shark. Reigning champions for at least the last decade, the Tavern 16 pool league, "Pop's Pool League", is reverently named for him. His son, Hank, has been a member of the Stony Creek Band for more than 30 years. Interestingly, neither Hank nor his father has aged much in those 30 years.

Pam began her fact finding dialogue with the bartender, Ken, and found him extremely knowledgable about the history and the everyday details of Tavern 16 - more like a curator than bartender. When she eventually learned that he was just filling in for the day, she was even more impressed. He was, in fact, more a patron than curator. In either role, he seemed genuinely fond and proud of the establishment and its owners. The patrons, too, are quite proud of Tavern 16, its history, and the history of Stony Creek. On a follow-up visit, it seemed everyone in the place had a story or morsel of trivia they wanted to share: "You don't need a tattoo to fit in here." "The jukebox has the most eclectic collection of music in the Adirondacks." "Stony Creek has the highest number of single men per capita in Warren County." And so on. Tavern 16 served as the Grange Hall in the 1940's, but judging from newspapers used as insulation in the walls and dated 1865, Hank concludes that it was built in the mid-1800's.

Ken modestly revealed that he has an interest in drink creation and shared an unnamed blend with us, which we have dubbed Ken's Creekside Cooler until something better comes up. Jennifer, Tavern 16's longest-standing bartender has a list of her own drink creations as well, including Sex in the Creek and the Jen-Garita, though her recipes are secret and she didn't want to share. You'll have to see her personally for that.

Ken's Creekside Cooler
1 part tequila
1 part Absolut Citron
Pineapple juice

Tavern 16 is open every day, year round, from 2 p.m. to 10 p.m. (or later) and closes ONLY on Thanksgiving Day. Though they don't serve food, in winter months a crockpot of something tasty and comforting is always simmering. During the summer months, Tavern 16 hosts a cookout every Tuesday evening in conjuction with the town sponsored Stony Creek Music in the Park series of concerts, the first of this season on July 5 at 7:00 p.m., rain or shine. One day a year, a Customer Appreciation Day cookout is held as well. We apparently just missed that event. Drink prices are in the low to average range, but a Saranac Pale Ale pint was a little pricier than most places we've reviewed. Don't let that stop you though.

Several bikers came in while we were there and Pam couldn't resist a little friendly taunting. Yes, Pam would have to taunt the bikers! They offered some information about other bars in the Adirondacks that we must visit, gave her more insight about Sporty's Tavern in Minerva, and eventually headed out. Probably wanted to get to a WiFi hotspot to check out our blog on their iPhones or Blackberries.

This is a "must see" tavern. Next time you are in Stony Creek, stop in, but put your transition lens glasses in your pocket for a few minutes before entering. You'll find a warm, welcoming staff, a friendly bunch of locals who like to tell stories, and probably a visitor or two. And be sure to mention Happy Hour in the High Peaks if you run into Ken or Hank.

Wednesday, June 1, 2011

Recipe Night: Elvis Week!

We've been talking about this since the Bakon Vodka came into our possession. Inspired by the mere thought of getting crazy with some interesting ingredients, we buffed up our blue suede shoes and grew out our sideburns in honor of Lake George's upcoming Elvis extravaganza.

The later years weren't the prettiest and Elvis had some unusual eating habits which allegedly contributed to his untimely demise. Thus the Phat Elvis.

Phat Elvis
2 oz. Bakon vodka
1 oz. chocolate vodka
1 oz. banana liqueur
4 oz. milk or cream
Shake with ice, or blenderize.
We used a straw to apply peanut butter to the inside of the glass. For a more chocolatey experience, drizzle Hershey's syrup into the glass.

Next we're on to The Blue Hawaii, named for the movie, which took place on a pineapple plantation. It's more a Caribbean green, but quite lovely. Ooohhh and it's so very yummy!

Blue Hawaii

1 oz. Banana liqueur
1 oz. Blue Curacao
1 oz. Bakon Vodka
4 oz. Pineapple juice

Shake with ice and serve commando.











Inspired by the 1963 film Fun in Acapulco starring Elvis, in which his character, Mike, takes up cliff diving in order to impress a woman, girlfriend of a rival. It takes some shots of this to summon up that kind of nerve.

Fun in Acapulco
1 oz. Absolut Citron
1 oz. Absolut Ruby Red
1 oz. Tequila
2 oz. mango nectar (Jumex brand available at WalMart and other fine stores)
2 oz. pineapple juice

Shake over ice and garnish with a maraschino cherry.

This one's a little less sweet than some of our creations. The tequila dominates.

Never a big Elvis fan, I have a new respect for The King now that I can drink cocktails in his honor.




Cheers and Bottoms Up!
Kim Ladd and Pam Ladd