Summer Sipping Tips From The Woodstock Inn & Resort
Jun 12, 2024 08:02PM ● By Corey Burdick Photos Courtesy of the Woodstock Inn & Resort
Summer is finally upon us, and that means taking some time to relax with
friends, family, or solo with a cocktail or alcohol-free option in
hand. Whether you’re thinking of doing some entertaining or want to go
enjoy an outdoor space and have someone create a delicious beverage for
you, the following recipes and tips from Food and Beverage Supervisor
and Chief Mixologist Zachary Steinhart, who oversees the Woodstock Inn
& Resort’s beverage program, have you covered.
Zachary has been working at the Woodstock Inn & Resort for more than
four years and has been a bartender and bar manager for the past 15
years. He is originally from New Jersey, where he managed and bartended
for restaurants and bars including the Cloverleaf Tavern (one of New
Jersey’s premier craft beer bars). He has also managed the Wobbly Barn
Steakhouse and Nightclub in Killington, Vermont.
Zachary shares that his passion for mixology began when he realized he
loved hosting friends and family for parties. “My great-aunt lived
across the street from my parents’ house where I grew up, so whenever
they had their famous pool parties I would always offer to set up the
bar and pick up ingredients. I would see what was for dinner and use
fruits or vegetables for garnishes or juices for mixers. I really love
to make a memory!”
Tips for Setting Up
If you’re getting ready to host a summer soiree, whether it be a small
backyard gathering or something larger like a graduation party,
Zachary’s top tip is to focus on quality ingredients. The higher the
caliber, the better the drink will taste. If possible, source items
fresh from your own garden then the cocktail or zero-proof beverage will
“become more than a drink—it will be an experience,” Zachary says.
Zachary Steinhart shakes up a tasty cocktail in Kelly Way Gardens.
At the Woodstock Inn & Resort, the team often uses citrus and fresh ingredients from their Kelly Way Gardens in their cocktails. Zachary notes, “Whether for a garnish or flavor in your drink, simple things like freshly picked mint, basil, or blueberries bring your drink to the next level. These ingredients are top of the list to have on hand—and easy to grow at home, too. An edible flower is another great way to take your cocktail up a notch. We love bachelor’s buttons (cornflowers), violets, and nasturtiums, they’re all easy to grow in Vermont—and we have a beautiful variety in our flower beds at Kelly Way Gardens.”
His next tip involves premixing or batching ingredients to make the bar
speedier, especially when there are a lot of guests. “If you do premix,
just make sure it’s kept refrigerated as needed and shake before
pouring,” Zachary stresses.
Finally, as the colors pop all around us during summer in Vermont, so too should your drinks. Zachary says, “a colorful, tasty, and great-smelling garnish goes a long way. Guests enjoy the smell of the drink before tasting, which makes their mouth water before they even take their first sip.”
Quality matters when it comes to liquor, too. At the Woodstock Inn &
Resort, the team prioritizes serving Vermont-made spirits such as Barr
Hill, Vermont Spirits, and Smugglers’ Notch. They’ve even added their
own infused liquor to their menus. Zachary’s favorites include their rye
whiskey infused with ginger, cinnamon rum that they used for their own
eggnog this winter, and tequila and vodka infused with padron peppers
from Kelly Way Gardens. When they do need to go outside of the state for
liquor, their focus is always on quality.
A Growing Trend
Choosing an alcohol-free option when going out used to mean a juice,
soda, or iced tea, but as the trend has grown in popularity, the
offerings at retailers, restaurants, and bars have exploded. The
Woodstock Inn & Resort is no exception. Zachary notes, “Spirit-free
wines, beers, and even liquors are a large market and important to have
as an option for guests who want to join in without the buzz. For those
who want a fruity drink with no ABV, there are fun ways to add new
flavors to their cups. Our Shrub Tea (see recipe on page 60) is a
vinegary mix that admittedly isn’t for everyone, but many love it.
Small-batch switchels and kombuchas are growing in popularity, even a
simple freshly flavored homemade soda or tonic water makes a difference.
There are lots of ways to make tasty drinks sans alcohol—it’s all about
personal preference.” However, if you’re thinking you might want to
have someone else do the work for you since it’s summer after all, you
can pop into the Woodstock Inn & Resort and the drinks featured in
this article will be available on the menus in the Red Rooster and
Richardson’s Tavern throughout the summer season, in addition to other
fresh favorites. Zachary adds, “If we have all the ingredients, we
happily can mix up any of your favorites, even if the drink is no longer
on the menu.”
The resort’s outdoor lawn spaces, including Kelly Way Gardens, are the
perfect places to enjoy any of their libations and alcohol-free
refreshments during the summer. If you’re seeking some shade and relief
from the summer sun, Richardson’s Courtyard is a perfect spot as well as
the porches overlooking the South Garden (back lawn).
Entertain with Festive Recipes
All recipes are written by Zachary Steinhart with the exception of the Watermelon Fresca, which is from the resort’s Executive Chef and Director of Food and Beverage Matthew McClure. It was served at Taste of Woodstock last year and was a big hit.
The Sunset
1 oz Vermont Cassis1 oz Pom juice
2 dashes orange bitters
Prosecco
Garnish: orange wheel
Fill a wine glass with ice, add the Vermont Cassis, Pom juice, and
orange bitters. Gently pour in Prosecco to top the drink and create the
sunset within your glass. Garnish with an orange wheel to add the sun to
your sunset. We recommend a gentle stir just before your first sip.
The Botanical
2 oz Barr Hill gin½ oz Bauchant orange liqueur
½ oz Lillet Blanc
½ oz lemon juice
Splash soda water
Garnish: edible flower
Fill a pint glass with ice, add the Barr Hill gin, Bauchant orange liqueur, Lillet Blanc, and lemon juice. Stir and strain into a martini glass. Add a splash of soda water on top and garnish with an edible flower.
Paloma
1½ oz Casa Noble Blanco tequila½ oz Casamigos Mezcal tequila
2½ oz Paloma Mixer (½ oz agave, 1 oz lime juice, 1 oz grapefruit juice)
Lime wedge
Maldon sea salt
Fill a shaker with ice and add the two types of tequila and the Paloma
Mixer. Rim your rocks glass with the Malden salt by running the lime
wedge around the rim and dipping the glass into the salt. Shake the
drink mixture and pour into the rocks glass. Garnish with the fresh lime
wedge.
Shrub Tea
1 oz Blake Hill Preserves Ginger & Turmeric Shrub MixFreshly brewed iced tea
Honey (optional)
Garnish: lemon wedge
Fill a pint glass with ice, pour in the Shrub Mix, and top with iced tea. Stir well or shake and garnish with a lemon wedge. Add honey as an all-natural sweetener if needed.
Watermelon Fresca
4 cups watermelon, cut into small cubes (approximately ½ a small watermelon)
½ cup water
½ cup sugar
1 lime, zest and juice
Garnish: lime wedges and fresh mint sprigs
Put mint leaves, watermelon, water, sugar, lime zest, and lime juice into a blender. Blend on high until all ingredients are well blended. Give your fresca a taste and add more lime or mint as needed. To serve, pour over ice and garnish with a sprig of fresh mint and lime wedge.
Woodstock Inn & Resort
14 The GreenWoodstock, VT
(800) 448-7900
woodstockinn.com <http://woodstockinn.com/>
The Red Rooster
Lunch: 12–3 pm, reservations recommended.
Bar Service: 12–9 pm (bar menu offered 3–5:30 pm), no reservations.
Dinner: 5:30–9 pm, reservations required.
Richardson Tavern
Friday–Monday, 5–9 pm The team also hopes to extend their hours during the summer and add the Fairway Grill as a lunch and bar spot.
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