2 oz. COLD RIVER Distinctive Maine Potato Vodka
Splash of Amaretto
Shake on ice, strain, pour.
Garnish with a maraschino cherry.
Cold River Blue Cosmo
2 oz. COLD RIVER Distinctive Maine Potato Vodka
1.25 oz Cointreau
0.75 oz chilled Blueberry Juice
1 Tbsp Juice of Orange Garnish —
Cocktail Pick skewered with dried Blueberries and a fat twist of Orange
Recipe courtesy of the Test Kitchen Club at Atlantic Culinary Academy, a division of McIntosh College.
Sunset Cider Martini
2 oz. COLD RIVER Distinctive Maine Potato Vodka
Splash of apple Cider
Shake on ice, strain and pour.
sprinkle cinnamon across, garnish with apple slice.
Maine Vodka Vesper
2 oz. COLD RIVER Distinctive Maine Potato Vodka
Splash of Hendrick's Gin'
Splash of Lillet
Shake on ice, strain, pour.
Garnish with a twist of lemon.
Cold River Oyster Shot Contributed by Angela Miller-Gray
1 oz. COLD RIVER Distinctive Maine Potato Vodka
Shuck Winter Point Oysters
Your favorite seafood cocktail sauce
Fill a shot glass with 1 oz. Cold River Vodka.
Place a teaspoon-dollop of cocktail sauce on top of one oyster.
Slide the garnished oyster into the glass. Superb!
Cold River Buoy
2 oz. COLD RIVER Distinctive Maine Potato Vodka
Splash of Drambuie
Shake on ice, strain, pour.
Garnish with a twist of lime.
New England Lemon Basil
2 oz. COLD RIVER Distinctive Maine Potato Vodka
Splash of Lemoncello
1 fresh basil leaf, muddled
Shake on ice, strain, pour.
Garnish with a floating basil leaf and a twist of lemon.
Food
Bang Island Bouillon from The Foreside Tavern, Falmouth, Maine
Ingredients:
8 plum tomatoes
1/4 cup chopped fresh rosemary
2 tbsp chopped garlic 2
tbsp. shallots
1 tbsp salt
1tbsp pepper
1/2 cup extra virgin olive oil
3 tbsp. butter
3 oz. Cold River Distinctive Maine Potato Vodka
2 lb. of Mussels
Pre heat oven to 375.
Halve the plum tomatoes.
Place in bowl with chopped rosemary, salt, pepper, and extra virgin olive oil.
Toss and place on sheet pan.
Place in oven, roast until tender.
Approximately 25-30min.
Let tomatoes cool and remove skins.
Add tomatoes to a blender and puree until smooth
Strain through a sieve Heat 9” sauté pan and add oil.
Sauté garlic and shallot until light golden brown.
Add in tomato bouillon and 3oz. Cold River Vodka.
Add mussels and butter, cover.
Cook, stirring occasionally, for 6-7 minutes or until open
Serve in a bowl and add chopped fresh basil and toasted pine nuts.
