Two hands clinking glasses of red drinks with orange garnishes, snowy bushes in background.
Recipes

Midnight in Vermont

Midnight in VT captures the feeling of winter in New England: warm lights glowing, snow falling softly outside, and a perfectly balanced cocktail in hand. Notes of rich cognac and port mingle with spiced cinnamon syrup and fresh orange “super” juice, while prosecco adds a delicate effervescence that keeps every sip bright and inviting.

Serves

1

Ingredients

1 oz Courvoisier VSOP Cognac2 dashes Angostura Bitters
3/4 oz Warre’s Warrior Port2 oz Zonin Extra Dry Prosecco
¼ oz Cinnamon SyrupIce
½ oz Orange “Super” JuiceOrange Peel

To Make Cinnamon Syrup

50g Broken Cinnamon Sticks
1 cup Granulated Sugar
1 cup Water

Toast the cinnamon sticks in a pot over medium heat until fragrant and slightly darkened. Slowly and carefully add the water, followed by the sugar. Whisk until the sugar is dissolved, then cool for 30 minutes. Transfer to a container and refrigerate overnight. Strain out the cinnamon sticks the following day with a fine mesh strainer. Enjoy and keep refrigerated for up to 3 weeks.

To Make Orange "Super" Juice

30g Orange Peels
30g Powdered Citric Acid
500g Water
Juice of 1 Orange

This recipe gives the super juice the acidity of lemon juice (6%). Massage the acid with the peels for 1 minute, then let it sit for 1 hour. Add to a blender with the water. Blend on high until the orange peels are well blended, then turn down to low and add the orange juice. Strain into a container using a fine mesh strainer and refrigerate. Keep refrigerated for up to 3 weeks.

Method for Cocktail

Fill a shaker with ice, add the Cognac, Port, Cinnamon Syrup, “Super” Juice, and Bitters. Cover and shake well. Slowly pour the Prosecco into the shaker. Gently stir (do not shake) and strain into a port wine glass. With the Orange Peel, rub the rim of the glass and garnish. Cheers!