When Bostonian John Egan purchased a home in Warren, Vermont in 2011, his wife suggested that they plant a vineyard on the land. A local overheard their conversation and suggested a crop more indigenous to Vermont, and more suited to surviving the harsh weather...apples. John, a Calvados afficionado, was intrigued, and the couple purchased a German still to install in the barn on their property. Since that day, Mad River Distillers has created over half a dozen craft spirits, including their signature apple brandy, "Malvados".
As craftsmen ourselves, we appreciate when folks are passionate about their trade, and are driven by a set of enduring values. We also believe that most things taste better when made in small batches, and Mad River Distillers' rums and whiskies are no exception. MRD produces first-class liquors in the mountains of Vermont with local, organic fruits and grains and fresh alpine spring water.
Back in December MRD made the trek to Boston to serve their booze at our launch event, and we were thrilled to work together on a slew of winter cocktails. They served a lot of drinks that night, but their Maple Rum received especially high marks. The snow has since melted, and the sun feels like it might stick around for awhile, so we figured we'd lighten it up with their version of a Maple Mojito. Drink this on the porch after a spring hike, or après-ski for closing weekend here on the east coast.
- 6 oz MRD Maple Rum
- 12 mint sprigs, 8 roughly separated
- 6 T fresh lemon juice
- 4 T sugar (or simple syrup)
- Club soda
- 4 slices lime
Place ice in shaker and add the rum, mint, lime juice, and sugar. Shake well and serve on ice in a high ball glass. Top off with a splash of club soda. Garnish with a slice of lime and a sprig of mint.