RM and I, on our recent vacation to Vermont  to “see the leaves”, decided to waylay the tradition of ordering a pairing wine with our leisurely gourmet dinners “out and about” and instead opted to carefully select savory, more autumnal-leaning, cocktail combos, beyond the summer pale of our familiar gin and tonic and craft beer selections from back home in Texas.  At the venerable Harrison’s Restaurant, serving visitors to Stowe for over 35 years, we sampled a drink named aptly, the Haystack. Who could resist when all day we had viewed fall fields of ripening corn and apple trees loaded with fruit as we toured the winding roads through Smuggler’s Notch and Mansfield Mountain? We had worked up a powerful thirst that only a Haystack could quench.  The Haystack was sweet and smokey and the perfect brew to accompany our dinner on such a chilly evening that I delightfully broke in my new winter boots.  Pretty too!  Here is my replication of the adult beverage:

1-ounce amaretto (you can add more just keep the ratios the same)
1-ounce bourbon
Juice from 1 lemon, 1 lime and sugar
2 cups ice (we like the bigger cubes of ice)
1 orange wedge


  1. Prepare two glasses by filling with ice.
  1. Using a jigger, shot glass, or count, measure and pour one “healthy” ounce of each liquid into a glass with ice.
  1. Create a sweet and sour mix by combining 1/2 ounce of lemon juice, 1/2 ounce of lime juice and 1 teaspoon of sugar (I think you could skip the sugar) and add to the drink.
  1. Pour the drink and ice from one cup, to another. This will sufficiently mix all the ingredients together.
  1. Garnish with an orange wedge and enjoy.


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