Adkforum has an interesting thread going about a bride’s search for an authentic Adirondack cocktail to serve at a Keene Valley wedding. So far the consensus seems to be Genny, though the western New York beer is being edged out by Lake Placid’s Ubu Ale.
Joe Conto teaches a class at Paul Smith’s College called “Beverages: Six Glasses that Changed the World.” Last summer his students invented Toni Basil Lemonade (“oh, basil, you’re so fine, etc.” ), a vodka and lemon cooler garnished with basil, for Lisa G’s restaurant in Lake Placid.
As for a drink with Adirondack ingredients, Professor Conto offers, “I make this one cocktail with:
1.5 oz Makers Mark
1/2 oz maple syrup (good stuff)
1/2 oz fresh lemon juice
Shake with ice and strain into martini glass, Garnish with lemon twist (not wedge). The bourbon and the maple taste gooood together.”
He adds, “One time in New York City I had a drink with dark rum, maple syrup and lime juice (I assume the same proportions, maybe a little more syrup) served on the rocks with a lime wedge garnish. Also good. Actually, I might add a splash of club soda to this one.”
Potatoes are the region’s cash crop, so vodka would seem a possibility, but locally distilled P3 Placid Vodka is actually made with grain. Its Adirondack cred comes from Lake Placid water and filtration through Gore Mountain-area garnet. Whatever—this drink recipe from P3’s Web site sounds pretty good:
“The Miracle on Ice”
The Red – cranberry juice
The White – ice and a splash of Sprite
The Blue – muddled (mashed) blueberries
The Miracle – P3 Placid Vodka
There is a cocktail called an Algonquin, but it originated at the New York City hotel, not on the mountain or the lake. It calls for 1.5 oz Old Thompson Blended Whiskey, 1 oz dry vermouth, and 1 oz pineapple juice. Shake with ice and strain into cocktail glass. Enjoy.
Photograph: left to right, Wood, Earth, Metal, Water and Fire: drinks invented by the bartender at Reflections, High Peaks Resort, Lake Placid.