#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.
Labor Day Weekend. The perfect time of year for a getaway hike, stocking up on school supplies 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!
- 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
- 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 cocktail glass and garnish with a slice of orange.
Don’t forget to serve these up in Tom Stoenner’s hand-blown tumblers, available on the NYSOM Marketplace.
[Cocktail recipe provided by Brian Abbott.]
With reporting by Audra Herman.