PineappleMartiniby Chris Benjamin, Food & Beverage Director, The Essex Resort & Spa

Vermont is known for producing high-quality products sought-after nationwide: cheese, maple syrup, apples, organic produce and lamb, among others commodities. While our wine program is slowly gaining ground, and our beer is perhaps among the best around, one of the newest ventures is the art of distilleries, or the making of alcohol.

While there are relatively few distilleries throughout the state (at least that are legal; no telling how much moonshine is being produced), the ones that have come to market are continuing with the same quality for which our state is known. One coming to the forefront of recognition and market share: Green Mountain Distillers.

Based out of Stowe, Green Mountain Distillers, with their most notable product being Sunshine Vodka, has recently attained certification as 100 percent organic. I have long been a supporter of this great product, featuring it in many of our drinks at The Essex Resort & Spa, but my support recently increased when I found out who were the masterminds behind it: Tim Danahy and his partner, Harold Faircloth III. Tim and I used to work together in a past lifetime at The Shed Pub & Brewery, where Tim was the master brewer. It was a great reunion and catch-up, and I learned of a couple of new products that have recently been released: the new Organic Lemon and Orange flavored vodkas.

Tim has long been, in my mind, one of the most talented brewers I’ve ever worked with, and I find that same talent has been applied to his vodka. Quadruple distilled for quality, the alcohol is combined with Vermont Spring water to give it a clean, distinct flavor that is perfect as a base for memorable cocktails. At the Essex, we use this vodka in many of our infusions, which is a huge hit and trend in the industry. While the following recipe might not help you for this weekend, it’s a great investment for future and can be brought out to impress your friends any time as it keeps extremely well (though I do recommend keeping it refrigerated to prevent spoilage).

I hope you enjoy the drink, and encourage you to seek out Sunshine Vodka, a great spirit consistent with keeping your buying local, organic and sustainable.

Enjoy!

RECIPE: Pineapple Vodka Infusion
Created by Mark Elwell

1 pineapple, cleaned and diced into 1-inch chunks
3 bottles of Sunshine Vodka

Combine Vodka and pineapple in a large container that is tightly covered. Store in a dark, cool place for about a week. Remove the pineapple and push through a juicer (you can also just squeeze the fruit but this gets maximum extraction). If you don’t use the juicer, you can eat the fruit but beware the consequences (in other words, I wouldn’t jump behind the wheel of a car anytime soon).

RECIPE: Pineapple Martini
1-and-one-half oz. pineapple-infused Sunshine Vodka
Three-quarters oz. Malibu Rum
Three-quarters oz. pineapple juice

Fill a pint glass or tumbler with ice. Combine all the ingredients and shake vigorously. Strain into a chilled martini glass and serve with a pineapple spear. Sip and remember summer or gulp and forget the winter.

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