Posts Tagged ‘Liquor – Beer – Wine’

Sunday, September 20, 2015

Drinking Local: Springbrook Hollow Farm Distillery

Dave Bannon and Ken RohneWhen orthopedic surgeon Dave Bannon and his family bought a farm a few miles from Lake George some twenty-five years ago, generations of people from surrounding farms and communities had been bringing jugs to its springs, filling them up with drinking water.

“It’s perfect water; no iron, no sulphur,” said Bannon.

So after retiring a few years ago, while he was casting about for a new direction, a craft distillery, producing spirits from the farm’s unprocessed spring water, was one good option. » Continue Reading.

Thursday, May 14, 2015

High Peaks Happy Hour: Alpine Grille, Hope

Alpine_ExtFor two years we sought input, but now that Happy Hour in the High Peaks is written and published, people are eager to tell us what bars we missed. Sometime in 2014, someone suggested that we visit the Alpine Grille in Wells. Pam dutifully entered it into her notes under the “bars we missed” category. Resurrected and moved up the priority list by the recent sad news that Lake House Grille in Wells will not reopen this spring, we decided to pursue the Alpine as a potential replacement on the Happy Hour Trail. » Continue Reading.

Sunday, April 26, 2015

Forgotten Drinks of Colonial New England

I'll drink to thatIn 1845, there were 221 distilleries in New York State, local historian and folklorist Marjorie Lansing Porter noted in an issue of North Country Life in 1953.

Moreover, she wrote, “great-grandma made dandelion wine, blackberry cordial, wild grape wine and used persimmons, elderberries, juniper berries, pumpkins, corn-stalks, hickory nuts, sassafras bark, birch bark and many other leaves, roots and barks to make ‘light’ drinks. » Continue Reading.

Tuesday, December 30, 2014

Free, Safe Rides On New Year’s Eve

218737_210356059004270_7993250_oI’ve participated in my fair share of New Year’s Eve ball drops and celebrations. I’ve certainly taken my champagne toast in the New Year.  I have also witnessed family and friends make their share of poor decisions. Thankfully no one was ever hurt.

The concept of taking keys from party-goers and being a designated driver is not a new concept, though drinking and driving is still prevalent. Not to get too preachy, but once the celebration starts the decision on how you are getting home should already be made. So to help with the process, below are a few of the free public ride share options available. » Continue Reading.

Sunday, December 28, 2014

Forest Products: Wood, Whiskey and Wine

Wood Whiskey WineBarrels – we rarely acknowledge their importance, but without them we would be missing out on some of the world’s finest beverages – most notably whiskies and wines – and of course for over two thousand years they’ve been used to store, transport, and age an incredibly diverse array of provisions around the globe.

In the new wide-ranging book Wood, Whiskey and Wine (Reaktion, 2014), Henry Work tells the intriguing story of the significant and ever-evolving role wooden barrels have played during the last two millennia, revealing how the history of the barrel parallels that of technology at large. » Continue Reading.

Friday, November 28, 2014

Sagamore’s Popular Ice Bar Returning This Winter

Bolton Landing Ice BarFar from a deterrent, last winter’s bone-chilling weather helped make the Sagamore’s inaugural Glacier Ice Bar & Lounge one of the most popular attractions on Lake George.  According to Tom Guay, the ice bar was so successful that the bar will not only be enlarged to accommodate more people, but will be open three days a week rather than two.

According to the Sagamore’s owners, preparations will begin right after New Year’s Eve, when a team of ice sculptors and designers will assemble in Bolton Landing. Using chisels and chainsaws, the craftsmen will carve and assemble the bar, seats, tables, ice Luges, couches and sculptures from 300-pound blocks of ice. » Continue Reading.

Thursday, November 27, 2014

High Peaks Happy Hour: BARRED!

IMG_9512“You’ve been Barred!” – the dread phrase contestants at the first ever BARRED! Bartender Challenge did not want to hear. Twelve bartenders from near and far showcased their talents at Basil & Wick’s in North Creek on November 15, hoping to bring trophy and bragging rights back to their bar.

The best ideas are often born when least expected. A casual Happy Hour in the High Peaks board meeting agenda listed the question: Can we do something interactive with an upcoming book reading gig? Whether through inspiration or by blatant theft, we were not surprised when the concept of a Chopped style competition materialized. Based on the Food Network’s popular reality series in which chefs are given a mystery basket of ingredients that they must incorporate into a finished dish, BARRED! would do the same with cocktails. » Continue Reading.

Monday, November 3, 2014

Adirondack Bartender Competition To Test Local Talent

OLYMPUS DIGITAL CAMERAKim and Pam Ladd of Happy Hour in the High Peaks, along with Basil & Wick’s will present the BARRED Adirondack Bartender Competition on Saturday November 15, 2014 from 3 to 5 pm at Basil & Wick’s, 3195 Route 28 in North Creek.  The event is free and open to the public.

Based on the popular reality show “Chopped,” and representing regional bars, local bartenders will be given a mystery basket of ingredients and face off in a race to concoct award-winning creative cocktails.

Contestants will be judged based on style, originality, presentation and most importantly, taste. Local celebrity judges will determine the winners.
» Continue Reading.

Wednesday, October 15, 2014

High Peaks Happy Hour: Trashed & Treasure

WLGS2014 sofaHappy Hour in the High Peaks was off the wagon (in a manner of speaking) as Warrensburg’s World’s Largest Garage Sale rolled into town. Rain or shine, good cheer follows wherever we go. This time it was in the form of a Radio Flyer Town & Country wagon, converted to a portable pub carrying a cargo of Garage Sale Punch. We will neither confirm nor deny its potency. Costermongers with innocent grins, we towed our little contraption from one end of town to the other and back again. Self-declared “Yard Sale Crashers”, we pursued the Garage Sale party. Despite our attempts to blend in, the three-gallon cooler jug and plastic cups aroused suspicions. » Continue Reading.

Friday, September 5, 2014

Paul Smith’s College Launches Craft Beer Minor

Paul Smith's College LogoPaul Smith’s College will offer a minor in craft-beer studies and operations beginning this fall.

The new minor prepares students for careers in micro and craft brewing. “Although hands-on, practical brewing will be an aspect of the minor, the main intent is not to create beer brewers,” said Prof. Joe Conto in a statement to the press. “Rather, the goal is to prepare students for all the management, administrative and operations opportunities the craft-beer industry has created and supports.”

The craft-beer industry boasts impressive numbers. More than 2,700 craft breweries were in operation in 2013, selling 15.6 million barrels of beer. In that same year, sales grew 18 percent by volume and 20 percent in dollars. Craft brewing provides an estimated 110,273 jobs in the United States. Craft-beer production and sales are expected to grow even further in the college’s home state of New York. » Continue Reading.

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