signature drink

Signature Drink: Rum Russian

INGREDIENTS:
— 1.5 oz Mason Dixon Distillery Aged Rum
— 3 oz pecan syrup
— 1.5 oz half and half 

DIRECTIONS: 
To make the pecan syrup combine 4 parts water and 4 parts sugar, then heat (but do not boil). Remove from heat once the mixture becomes clear. Add chopped pecans and let sit until mixture darkens. Enjoy!

Courtesy of Mason-Dixon Distillery 

Signature Drink: Gintly Down the Stream

INGREDIENTS
— 2 oz. Queen’s Courage Old Tom Gin
— 3 dashes Aromatic Bitters (Hella Bitters is a good substitute however, use only two dashes)
— .25 oz. tonic syrup (Use Tomr’s or honey as a substitute)
— Orange Twist for Garnish

DIRECTIONS
1. In a mixing glass or tin combine the gin, bitters and tonic syrup.
2. Add ice and stir until well chilled.
3. Pour into a well-chilled glass or over large ice cubes/whiskey stones if you have them.
4. Garnish with the peel of an orange.

Signature Drink: Vizcaya

Maritime Parc, located at the marina at Liberty State Park in Jersey City, is well known for its stunning views of Manhattan and its elegant food, but its cocktail list is really worth perusing. These drinks aren’t just delicious—most of the specialty cocktails are inspired by and named for famous shipwrecks off the coast of New Jersey or New York.

The Spanish steamer Vizcaya was headed for Havana on Nov. 1, 1890, when it collided with a coal schooner, Cornelius Hargrave. The wreck is located off the coast of New Jersey about 25 miles south of the Manasquan inlet.

Signature Drink: La Lavanda

It may be part of a larger collection, but Davio’s King of Prussia certainly stands on its own two feet. This 10,000-square-foot restaurant bills itself as a Northern Italian steakhouse and with seasonally inspired Italian cuisine spotlighting homemade pastas and prime Brandt beef, it does just that. 

INGREDIENTS
—1.5 oz. Malfy Gin
—.75 oz. lavender syrup
—.75 oz. lemon juice
—.5 oz. Crème de Violette

Courtesy of Davio’s, King of Prussia 

Signature Drink: Coconut Key Lime Swizzle

The Orange Squirrel takes chef Francesco Palmieri’s philosophy of serving simple, but not simplistic global comfort food using approachable, wholesome ingredients. The accessible menu features quirky, creative takes on comfort classics.

The Orange Squirrel accommodates groups with special menus customized specifically to their needs. Seated dinners are for 35-40 people, while cocktails/buffet-style events can be up to 50. 

Signature Drink: Kalahari West African Ginger Mojito

Not everyone can take two weeks off for a trip to Africa, but if you’re feeling like you need a change of pace without the long trip, visit Kalahari Resort in the Pocono Mountains. This resort has America’s largest indoor water park in addition to one of the state’s top three largest convention centers, as well as a full-service hotel, spa and multitude of restaurants ranging from a buffet and coffee shop to upscale comfort food. The spirit of Africa is everywhere—from the décor down to every last detail, so it’s no wonder they offer an African spin on this Cuban cocktail. 

Signature Drink: Pasternak

Located in the mountains of Northwest New Jersey, Crystal Springs has two hotels, six golf courses, a working farm, two top-ranked spas, cooking classes, four-star Restaurant Latour and the largest wine cellar in the Northeast. Restaurant Latour is the resort’s fourstar dining room; Crystal Tavern is an upscale bistro with New American cooking; Springs Bistro focuses on Italian-inspired dishes; and the seasonal outdoor Chef’s Garden is set within the stunning working organic garden.

Signature Drink: Goldenrod

Named for the Goldenrod plant that grows in the fall, there’s no better way to celebrate fall than with an apple brandy cocktail. 

INGREDIENTS
—1 oz. Laird’s bonded apple brandy
—1 oz. Woodford rye
—.5 oz. Cointreau
—.5 oz. Benedictine
—.75 oz. lemon juice
—1 egg white

DIRECTIONS
Combine all ingredients in a mix - ing tin and dry shake to emulsify the egg white, add ice and shake until cold. Double strain into cold cup and garnish with a thin slice of red apple.

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