1 bottle Vermont Maple Reserve 1/2 Cup Sapling Maple Rye 1 Cup Lemonade 1 Can Vermont Ice Hard
Spiced Winter Sangria
1 Bottle Glogg ¼ Cup Pomme Noir Apple Brandy 3 sliced oranges 1 sliced sweet apple 1 sliced
Cider Punch
2 oz. Vermont Ice Cider 1 oz. Vodka 0.5 oz. Orange Juice 0.5 oz. Apple Cider Vinegar 0.5 oz. Spiced
Ice Ice Margarita
2 oz. Vermont Ice White 1 oz. Tequila 1 oz. Lime Juice Roll of Vermont Ice Red Shake Vermont Ice
Maple Smash
2.5 oz. Gold Leaf 1 oz. Bourbon .75 oz. Lemon Juice 2 Basil Leaves Combine all liquid ingredients
Boyden Shake
2 oz. Vermont Ice Maple Creme 2 oz. Cold Brew Coffee 1 oz. Vodka Shake all ingredients in a shaker
Harvest Sangria
1 bottle Big Barn Red Wine 1 cup Cranberry Wine 3 cups apple cider 1/2 cup Triple Sec 1/2 cup simple
Boyden Cranberry Mule
2 oz Vodka 1.5 oz Cranberry Wine ¼ oz lime juice 2 oz Ginger Beer Fresh
Rosé Margarita Sangria
4 oz. Rosé La Juju Wine 1 oz. tequila 1 oz. fresh lime juice 1.5 oz. simple syrup 1 fresh lime cut
Boyden Mint Julep
8-10 Muddled Mint Leaves 2 oz of Bourbon 1/2 oz of Vermont Ice Wine Garnished with fresh mint over
Spring Fling
1 oz Cranberry Wine .5 oz Grand Marnier 2-3 oz CranBog Cider cranberries and an orange for
Cider Mimosa
3 oz Vermont Ice Hard Cider 1 oz orange juice strawberry or orange for garnish Fill a
Cranberry Maple Punch
2 oz Cranberry Wine 2 oz Apple Juice 1 oz Boyden Robust Maple Syrup 1 oz Dark Rum .5 oz Lemon
Maple Nutty Irishman
1.5 oz Vermont Ice Maple Creme .75 oz Frangelico .75 oz
Apple Fizz
1.5 oz Vermont Maple Reserve 0.5 oz Pomme Noir 0.5 oz lemon juice 0.5 oz cinnamon simple
Love Potion
1.5 oz Cassis 1 oz Creme de Cacao 1 oz tangerine juice Shake ingredients in a shaker
Chocolate Shakes
2 oz Vermont Ice Maple Creme 3/4 oz chocolate syrup Splash cold brew coffee Shake all
Marquette Sour
1.5 oz Bourbon .5 oz Boyden Maple Syrup .5 oz Fresh Lemon Juice .75 oz Floater of Ma
Sparkling Pomme Rosé
1 oz Pomme Noir brandy 1 oz fresh lemon juice 3/4 oz simple syrup 3 oz Frontenac Brut
Boyden Kir Royale
1/2 oz Cassis 6 oz Frontenac Brut Rosé Lemon Twist Add 1/2 oz of Cassis to the bottom of a
The Cider Press
2 oz Vermont Ice Cider 1 oz Whiskey 1 oz Vermont Apple Cider 1/4 oz Boyden Bourbon-Barrel Aged
Yule Log
2 oz Vermont Ice Maple Creme 1/2 oz Fernet Branca 1/2 oz Mint Simple Syrup Shake all
Seyval Citrus Sangria
1 750 ml Seyval Blanc 2 oz Triple Sec Splash of Vermont Ice Cider 12 oz. Lime Seltzer Fresh
RED, WHITE, & BLUE Sparkling Sangria
1 Bottle Seyval Blanc wine 1/2 Bottle Vermont Ice Hard Cider 1 oz Pomme Noir De Galce 1 1/2 cups
Cran Apple Sangria
1 750 ml Flip Top of Vermont Ice Hard Cider 1/2 bottle of Cranberry Wine 1 cup of Vermont Maple
Cran-Barb Sangria
3 bottles of Rhubarb Wine 1.5 bottles Cranberry Wine ½ liter cranberry seltzer 1 carton fresh
Rosé Sangria
1 Bottle of Rosé La Juju 1 Flip Top of Vermont Hard Cider 1 Cup of Sliced
Vermont Ice Maple Creme Milkshake
2 oz Vermont Ice Maple Creme 2 Heaping Scoops of Vanilla Ice
Maple Bees Knees
2 oz Pomme Noir De Glace .5 oz Fresh Lemon Juice .5 oz Boyden Maple Syrup Soda
Maple Mule
1 oz Gold Leaf 1 oz Vodka .5 oz Fresh Lime Juice 1 tsp. Maple Syrup - Robust 4-6 oz Ginger
