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#DrinkNY: The “Syracuse” Cocktail

#NYSOM Happy Hour: We believe in celebrating, and have a tradition of ending each work week with a New York State-inspired cocktail. Here's our guide to mixing and sipping The Syracuse.

“The Syracuse”

Labor Day Weekend. The perfect time of year for a getaway hike, stocking up on school supplies (don’t forget Syracuse’s own Smock notebooks) and enjoying the final days of the New York State Fair. Why not start the weekend with a nice, cold Syracuse cocktail before you dust off your backpack and fall coat? After all, it’s only syllabus week for many of us… The Syracuse, an original recipe by Syracuse blogger Brian Abbott, pairs Cointreau, vermouth and vodka with orange juice and a splash of grenadine. Turn over a new leaf this autumn by raising a glass of this bittersweet cocktail. Go Orange! Ingredients:
1911wp 1911 Spirits’ vodka from Beak & Skiff Orchards.
  • 2 oz. vodka (We recommend 1911 Spirits’ vodka, made at their distillery in Lafayette, owned by Beak & Skiff Orchards, and sold across New York State).
  • 1 ½ oz. dry vermouth
  • ½ oz. Cointreau
  • 2 oz. orange juice
  • Dash of grenadine
  • Lemon or lime juice
  • Sugar
  • Slice of orange
Directions: Lightly coat your cocktail glass with lemon or lime juice and rim with sugar. In a shaker, over cracked ice, pour in vodka, dry vermouth, Cointreau and orange juice. Toss in a dash of grenadine and shake vigorously. Strain into a Tom Stoenner cocktail glass and garnish with a slice of orange. Prefer your recipes in hard copy? We created a printable version of The Syracuse. Need new cocktail glasses? Don’t forget to serve these up in Tom Stoenner’s hand-blown tumblers, available on the NYSOM Marketplace. [Cocktail recipe and photo provided by Brian Abbott. Vodka photo provided by Beak & Skiff Orchards.]

With reporting by Audra Herman.