The Science Behind the Manor’s Exquisite Drinks
Below are some exquisite mixed drinks you can make yourself, or enjoy at the Stonehurst Manor, the premier North Conway hotel. All are sublime examples of the mixologist’s art. Though each drink is unique, the making of them begins with the same caution you probably heard in the kitchen from grandma: “Never use the cheap stuff.” A great drink is born of great ingredients and consummate skill.
The Bloody Mary
No matter now early the hour or how bleary-eyed you are, a Bloody Mary in your hand never marks you as a lush. It’s a pick-me-up, a refreshing tonic, the hair-of-the-dog, a sovereign cure for a hangover and is counted by some as a portion of their daily vegetable requirement, even though the tomato’s a fruit and part of the nightshade family.
For an elegant single Bloody Mary, begin with a glass and some ice. Add two ounces of Norway’s venerable Linie Aquavit, distilled from potatoes and spiced with caraway seeds and shipped twice around the equator in used sherry casks. Shake in some Lea and Perrins Worcestershire sauce to taste, several dashes of very hot pepper sauce and organic tomato juice. Roll the ingredients from one glass to another and garnish with anything you want. (Traditionalists use celery stalks.)
The classic martini’s a blending of gin and vermouth though vodka is often substituted for the gin. For a dry martini, add just a splash of vermouth to the gin in a pre-chilled glass. For a wetter martini, mix vermouth and gin or vodka half-and-half. Want a naked martini? Don’t add vermouth. If using gin, stir, do not shake—shaking bruises the gin, clouding the drink. Garnish with a citrus, remembering to squeeze the citrus oils onto the surface of the martini to give it zest. Olives should be served on the side or they’ll raise the temperature of the martini. (Of course, if you’re downing it quickly, olives won’t affect the temperature.) Our North Conway bar serves a mean Martini, naked or otherwise, so if you’re looking for a great drink in the White Mountain’s North Conway, you needn’t stray too far.
The cocktail that’s almost not, the Bellini’s champagne the steps into the cocktail arena through the addition of a sugar cube topped with bitters. Simple and elegant, with the low alcohol content of wine but the enervating taste of a bitters and soda-style beverage. The better the champagne—Dom Perignon’s the ideal—the better the Bellini.
The daiquiri is the mother of all sour cocktails and simple to make, using only rum, fresh lime juice and a tiny bit of sugar to add balance to the lime:
1 1/2 oz light rum
3/4 oz lime juice
1/4 oz sugar syrup
Pour ingredients into a cocktail shaker with ice cubes. Shake shake shake. Strain into a chilled cocktail glass. Adjust proportions to taste. Sample this sour delight at our North Conway Restaurants.
Cousin to the daiquiri, the margarita is made with tequila instead of rum, Cointreau instead of sugar and with salt rimming the glass. (Purists prefer sea salt.) The margarita offers a broad spectrum of taste appealing to every aspect of the palette:
1 oz Cointreau
¾ oz lime juice
2 oz tequila (100% blue agave—see above, “Never use the cheap stuff.”)
Pour into a cocktail shaker with ice cubes, shake well, then pour into a chilled margarita or martini glass. Garnish with a twist of lime.
(You can enjoy this splendid beverage over lunch or dinner when dining at our North Conway restaurant.)
These classic, quality drinks can be made at home, or you can watch our master mixologists prepare them for you here at the Stonehurst Manor in North Conway, home to most creative of North Conway bars.