Bowdoin
Almanac
food thought Maine Mixology FOR
1,500 1,300 1,200 1,300 240 320 20 100 140 85 2,200
attendees
As part of a farewell event for President Mills hosted by the Board of Trustees, Bowdoin Dining created and served two special cocktails this spring. We think they would make great signature cocktails for a summer party!
served hamburgers hot dogs garden burgers lbs. of pulled pork gallons of baked beans
Bowdoin Log Cocktail Makes one
lbs. of cole slaw lbs. of pasta salad lbs. of potato chips cookies and brownies (each!)
= 1 BAG OF TRASH That’s right—with thoughtful planning and collaboration by Dining Services and the Offices of Sustainability, Student Activities, and Student Government—the five-hour concert event hosted during Ivies Weekend generated only one bag of trash and 480 lbs. of compostable material (including plates, cups, utensils, and napkins). Learn more about the College’s sustainability initiatives at bowdoin.edu/sustainability.
1½ ounces vanilla vodka (such as Skyy Infusions Vanilla Bean) 1 ounce chocolate liqueur ½ ounce Amaretto ½ ounce cream, plus additional for rimming glasses Pulverized chocolate wafers Ice Fill a cocktail shaker with ice and add the first four ingredients. Shake and strain into a martini glass rimmed with chocolate wafer dust.
Maine Blueberry Martini Makes one 2 ounces blueberry vodka (such as Skyy Infusions Pacific Blueberry) 1 ounce homemade Maine blueberry lemonade (recipe below) Ice Fresh Maine blueberries to garnish Fill a cocktail shaker with ice and add the vodka and the lemonade. Shake and strain into a chilled martini glass. Garnish with skewered fresh blueberries.
Maine Blueberry Lemonade Yield: 6 cups ¾ cup fresh lemon juice ¾ cup sugar 1 cup fresh or frozen Maine blueberries 1 cup hot water 2½ cups cold water In a blender, blend together lemon juice, sugar, blueberries, and hot water until the berries are pureed and the sugar is dissolved. Pour over a fine-mesh strainer and discard solids. Add cold water and chill.
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