Welcome to Drinking the World; my thoughts on fine libations, special spirits, and fabulous cocktails. My name is Jonathan M. Forester and I'm a food & beverage writer / consultant. Formerly partner in Winterport Winery and Penobscot Bay Brewery from 2007-2009. I'm also in the process of starting up an artisanal, micro-batch distillery specializing in super premium spirits. These will include bourbon, rye, and single malt whiskey, peach, pear, and apple brandy, a variety of aged rum, and gin. The style will be American from the Gilded Age, the last 25 years of the 19th century.
I am going to add to this site as quickly as I can, but I am a bit pressed for time. I have around 200+ pieces already written to post here, as well as hundreds of cocktail recipes. As time permits I will add them to the archives.
If the post is dated prior to December 13, 2008, it was previously published at Slashfood.com / AOL.com.
XML FeedsSweetie Pie
By Jonathan M. Forester on Jun 25, 2009 | In Cocktail Revolution, Cocktail Hour (Recipes) | Send feedback »
Last Winter I told you about bartender Lydia Reismueller, since the Spring she and her chef boyfriend have been managing the Four Season Farm in Cape Rosier, Maine. I visit them every now and then and am treated to some fantastic cocktail creations. Here is one of those fine libations.
Sweetie Pie created by Lydia Reismueller
2 oz Clement Rhum VSOP
1-3/4 oz apple cider
1/4 oz St. Elizabeth Allspice Dram
Pinch of salt
Salt and sugar dipped apple slice
Stir all ingredients over ice and strain into chilled cocktail glass. Garnish with apple slice on rim.
(One of many cocktails created by Lydia during her time at the fabulous cocktail bar PDT in NYC. When she left PDT in the summer of 2008 to help run an organic farm on the Blue Hill Peninsula in Down-East Maine, they changed the name to “Remember Maine” and had the drink on their cocktail menu, as well as an explanation of both names.)
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