Three Olives Vodka has a flavor for every vibe and cocktail. The Vanilla provides a creamy, rich vanilla bean boost with zero sugar and 30% alcohol by volume. At the base of all Three Olives flavors is an awardwinning, premium vodka five times distilled, yielding an exceptionally smooth vodka that is low calorie, gluten-free and made in the United States.
034958 - 750ML - $11.99
El Tequileño Blanco
A longstanding favorite that has won the hearts and minds of the people in the town of Tequila and the surrounding areas, this historical tequila is the foundation for any perfect cocktail. It is distilled from 70% estate-grown agave and then mellowed for 14 days in American oak barrels. It won double-gold at the 2025 San Francisco World Spirits Competition.
085524 - 750ML - $21.99
Lost Lantern Far-Flung Bourbon 100 Proof
Lost Lantern’s Far-Flung series brings together a blend of great bourbons from around the country. The wide-ranging straight whiskies combine to form a delicious and complex profile. It has notes of rich oak spice, caramel and chocolatecovered espresso beans on the nose. The palate has hints of caramel, warm oak, lemon bars and toasted almonds. The finish is long, rich and spicy.
900820 - 750ML - $79.99
Mr. Pickles Gin
Mr. Pickles is an exceptionally flavorful gin that opens with juicy citrus and sweet, bright herbal notes, with a slight undernote of black pepper. Soft woodland notes accompany the more traditional, aromatic pine and spice, grounded in an earthy, herbaceous base. The finish is long and smooth, allowing the flavors to continue to reveal themselves long after the gin leaves the palate.
031538 - 750ML - $34.99
Canadian Club Blackberry
Infused with the juicy, sweet-tart flavor of ripe blackberries, this smooth and approachable whisky delivers a vibrant, fruit-forward profile perfect for casual sipping or mixing. This one is sweet, with light traces of oak from the whisky profile. It can be fun for cocktails or creative desserts, like a topping for vanilla ice cream.
064593 - 750ML - $12.99
BEHIND THE BAR
BY SARAH PEARSON
BY DAVID SEAVER
Dinner, drinks and a show
THE MARTELL FAMILY WELCOMES LOCALS
AND VISITORS TO ENJOY CRAFT COCKTAILS WITH A SIDE OF LIVE MUSIC
or nearly a decade, Martell’s at the Red Fox has been a place to gather for good food, craft cocktails and live bands.
Behind the former church-turned, ski lodge–turned restaurant on most Friday and Saturday nights, you’ll hear music wafting across the lawn. Guests sitting at picnic tables or milling across the grass can refresh after a day of adventures with fuel for body and heart.
Greg Martell, a musician and entrepreneur, and his family opened the restaurant at the end of 2015 in Jeffersonville, not far from Smugglers' Notch. Greg envisioned a place where Smugglers' guests and locals could enjoy delicious food and a platform for local bands to perform.
Unfortunately, Greg died just 15 months later, but his wife and sons continued to run the show. They built the outdoor stage in his honor and hosted his celebration of life as a music festival, which has become an annual event honoring a local community member who recently died.
“It's very much a family restaurant,” said Matt Martell, the middle son. “Three generations of Martells are working there currently.”
Matt had previous restaurant experience before his father opened the restaurant, but Martell’s at the Red Fox was his first step into an executive chef position. Matt’s wife, Melanie, is a pastry chef and makes the restaurant’s desserts. Brothers
PHOTOS
Matthew Martell had worked as a chef at several restaurants before helping his family open Martell's at the Red Fox a decade ago.
With stages indoors and out, Martell's is a place for local bands and musical artists to have a performance platform. That was a major goal for founder Greg Martell.
Michael and Mark Martell worked in the kitchen and front of house, respectively, though Mark has recently moved on to another opportunity. Their mother, Deborah Martell, who is now in her 70s, helps maintain the building and grounds. Matt’s two children are teenagers and started working in the kitchen as dishwashers, then were promoted to prep cooks. The elder now works in the front of the house as a server.
Much of Martell’s menu is a modern take on classic American fare, but it also includes global influences like Cajun, Mediterranean or Jamaican dishes, and seasonal flavors.
All of its sauces and dressings are made in-house.
“Our menu, it's got something for everyone,” Matt said. “We have steak and shrimp and salmon and vegetarian options and gluten-free options. We have a kids’ menu. We try to really cater to everybody. And we serve great cocktails as well.”
While food keeps customers satisfied, the bar and atmosphere keep them coming back.
Vermont has one of the most robust craft beer scenes in the nation, so it’s no surprise that restaurants aim to highlight that variety to their patrons.
Martell’s at the Red Fox has an extensive beer menu with six products on taps, about 20 bottled options and some 40-odd canned choices.
“We have a very strong selection,” Matt said. “We do try to stay mostly local with our craft stuff, Vermont stuff. We do a little bit outside of Vermont, but we try to keep it local-ish.”
The cocktail menu features plenty of local selections as well, whether it's Maple Manhattan made with Sapling Maple Liqueur from Saxtons River Distillery, or a Blueberry Bramble featuring Smugglers' Notch gin, blueberry syrup and lemon juice. There are also cocktails inspired by those in Martell’s community, like Chelsea’s Lemonade (Hendrick’s gin, lavender syrup, lemonade) named for a longtime former employee, and the popular Foxy Lady (Disaronna, pineapple juice, garnished with a cherry) named for the Red Fox Alpine Lodge itself.
Like its sauces and dressings, Martell’s cocktail mixers and syrups are made from scratch. “We do try to make all of our simple syrups, whether it's just traditional, blueberry or jalapeno, in-house,” Matt said.
After you’ve spent a day enjoying the trails of Mount Mansfield, refresh with a cocktail
Bartender Kateela Booth mixes up some of Martell's signature cocktails, which are often inspired by local ingredients or local people.
poured thoughtfully and created with fresh ingredients.
Of course, even if you aren’t headed to the mountain, Martell’s at the Red Fox is a destination in itself, particularly on the weekends when live music amps up the atmosphere. Music was central to Greg’s vision for the venue, and even after his passing, his family honors that legacy in its rotation of artists.
“I try to shop mostly local bands,” Matt said. “My dad's thing was that he wanted to create a place where local bands had a place to play to get their sound out. Every Friday night, from 6 to 8:30 p.m., I have a local solo artist come in and sing dinner music.”
Groups perform on Saturdays.
In the summer, the bands perform on the outdoor stage, but there is a smaller stage indoors for the winter lineup.
While keeping a focus on local and regional bands, Matt also tries to diversify the styles and genres of the musicians. Bluegrass bands, Grateful Dead tributes, reggae, funk and honky tonk have all found a place under Martell’s spotlight. Its October Harvest Festival featured six musical acts, including country-rock artist Tim Brick.
AVAILABLE IN VT STORES!
Lost Lantern, based in Vergennes, VT, shines a light on the best whiskey from all across the United States. Our flagships are blends of bourbons and ryes from states that have never been blended before.
Far-Flung Bourbon has notes of baking spice, dark chocolate, and dried fruits, with a rich, creamy palate. Two versions available: Cask Strength NEW! 100 Proof (look for a red label)
Far-Flung Rye is fresh and grassy, with hints of mint, lemon, and balanced oak and rye spice.
While the music hasn’t had quite the same pull as it did before the pandemic, it’s still an attraction for many locals or visitors to Stowe
location to attract those visitors. While several other restaurants in Jeffersonville are located in the village area, Martell’s is located just off resort. Matt feels he’s bringing Stowe-quality food to the community, without the on-resort to him. He feels like locals stepped up to help through sponsorships of school programs, an
Martell’s tries to be more than a restaurant: It’s where food, drink, music and community
Rim a glass with crushed peppermint candies. Add all ingredients to a shaker with ice. Shake and strain into peppermint-rimmed glass. Garnish with three espresso beans.
BY SARAH PEARSON
A taste of fall in every sip
Enjoy the fruits of autumn’s bounty with apple and pumpkin cocktails
t wouldn’t be fall in Vermont without the sharp and sweet taste of apples. The Vermont Tree Farm Association lists some 40 apple orchards. While many have pick-your-own and farmstands for pre-picked apples, about 20% of the apples in Vermont are pressed into cider. Though, technically, apple cider and apple juice are the same thing, there’s no comparison to the flavor of freshly pressed cider. Cider is one way to make use of dropped apples and can be used as a longer-term storage option for the fruit product, either by canning or fermenting. Whether you want to pick some apples to press them yourself or have someone else do the squishing for you, get thee to a Vermont cidery.
Heirloom apples ready for picking at Scott Farm in Dummerston
Photo by Kelly Fletcher. Property of Scott Farm
Scott Farm Dummerston
Scott Farm is a for-profit working farm of The Landmark Trust USA, a nonprofit historic preservation organization, which was gifted the 571-acre property in 1995. It grows 130 varieties of heirloom apples as well as other interesting stone fruit and berries. In addition to cold cider, the farm produces several types of hard cider with an approach similar to a vineyard. Its farm store sells apples plus essential items such as meat, eggs, produce and Vermont-made products such as jams, cheeses, cured meat and honey.
Apple Cider Swizzle
2 ounces spiced rum
1/2 ounce maple syrup
1/2 ounce Amaretto (almond liqueur)
2 ounces hard apple cider
2-3 dashes Angostura bitters crushed ice apple slice for garnish
Fill a Collins glass halfway with crushed ice. Add rum, maple syrup, Amaretto and hard apple cider. Using a swizzle stick, mix the drink well until the glass turns frosty. Top with bitters and additional crushed ice. Garnish with apple slice and serve.
Wellwood Orchards
Springfield
While apples and cider are delicious, sometimes you just want a bit more variety. Wellwood Orchards has you covered. It grows strawberries, blueberries, grapes, raspberries and apples, plus a country store selling everything from local honey and Vermont cheese, to pumpkins and doughnuts.
Blackberry Gin Gimlet
2 ounces Killington Distillery Woodland Gin
Blackberries
1 ounce lime juice
1 ounce simple syrup
In a shaker, muddle blackberries with lime juice and simple syrup, add gin, shake with ice, strain and garnish with a lime wedge.
VERMONT
Pumpkin Spice Latte
2 ounces Baileys Pumpkin Spice Irish Liqueur
5 ounces hot or iced brewed coffee
1 ounce milk
Add the Baileys Pumpkin Spice Irish Liqueur to your coffee. Lighten with a touch of milk to taste. Garnish with a cinnamon stick, whipped cream and a dash of pumpkin pie spice to serve.
Burtt’s Apple Orchard
Cabot
Planning a family meal like Thanksgiving takes a lot of ingredients. At Burtt’s Apple Orchard, you can get through your list quicker with more than 50 varieties of apples to choose from, plus pumpkins, squash, cherries, elderberries, organic maple syrup, apple cider vinegar, sweet corn and grass-fed beef in the farmstand.
Sunrise Orchards
Cornwall
Sunrise Orchards is on a mission to grow an amazing apple that appeals to the consumer's eyes, ears, nose and mouth. On its 100% solar-powered farm, the Hodges family strives to produce the best quality produce while maintaining its environment. At its farmstand, Sunrise Orchards sells fresh apple cider, sparkling apple juice and hard cider.
Apple Cider Surprise
2 ounces vodka
4 ounces apple cider
4 ounces ginger ale
5 to 6 thin slices of apple for garnish
First pour in the ginger ale, then pour the apple cider, then pour the vodka. Give it a good stir. Garnish with apple slices.
Champin Orchard
Essex
Growing more than 30 varieties, Champin Orchard has pick-your-own apples available through Halloween. Come watch them make cider every Thursday on their antique cider press. The annual Hard Cider Crush is held the last weekend of October. You can also pick up cider doughnuts, too.
Fireside Cranberry Cider Margarita
2 ounces mezcal or silver tequila
1/2 ounce orange liqueur
2 ounces apple cider
2 ounces no-sugar cranberry juice
1 tablespoon orange juice
1 tablespoon lime juice
¼ cup ginger ale
Apple slices, cinnamon stick or rosemary for serving
Mix the rimming ingredients in a shallow dish. Wet the edge of your glass with a wedge of orange and coat in the sugar mixture. Fill glass with ice.
Combine the mezcal/tequila, cider, juices, and orange liqueur in a cocktail shaker. Shake to combine, then fill with ice and shake until chilled.
Strain into your prepared glass and top with ginger ale. Garnish with apple slices, cinnamon stick and rosemary.
For rimming:
1 tablespoon coarse white sugar
1 tablespoon brown sugar
¼ cup candied ginger pieces, finely chopped
1/2 teaspoon ground cinnamon
Hackett’s Orchard
South Hero
This family-owned diversified farm sells 50 varieties of apples, fresh cider doughnuts, fresh-pressed apple cider and apple crisp. Hackett’s has been serving up fresh pressed cider since 1972. And you don’t want to miss its cider slushies.
Capeberry Apple Codder
2 ounces cranberry juice cocktail
2 ounces apple cider, chilled
1 1/2 ounces vodka
1 teaspoon lemon juice
1 large ice cube
Apple wedge and cranberries for garnish
Pour into a rocks glass and stir. Garnish with fresh cranberries and apple slice.
PERFECTLY FITS FOR YOUR HOLIDAY FAVORITES, INCLUDING EGGNOG, KREMAS, AND COQUITO
2OZ RHUM BARBANCOURT
1/4OZ SIMPLE SYRUP
2 DASHES ANGOSTURA BITTERS
ORANGE PEEL FOR GARNISH Old Haitian
LEARN MORE
Cobble Knoll Orchard
Benson
Cobble Knoll Orchard is the place to be when the air gets crisp. With pick-yourown apples, pears and peaches you can make memories while collecting fruit. It also sells its own hard apple cider, pumpkins, squashes, doughnuts and more. Cedar Hannan of Wildbranch used Cobble Knoll Orchard apples, plus apples from other Vermont farms to make his cider.
Pumpkin Martini
1 tablespoon pumpkin puree
1 tablespoon almondcoconut milk
1/2 ounce Cointreau
1 1/2 ounces tequila
Ice
Cinnamon stick
Ground cinnamon
Ground red pepper
Put pumpkin puree, milk, Cointreau, tequila and ice in a martini shaker and shake to cool and blend. Pour into a martini glass and add the cinnamon stick. Sprinkle with cinnamon and red pepper.
Sunset at Cobble Knoll Orchard
Photo by Thomas Conine
Hostess with the mostest
Ensure all your guests can celebrate with a festive mocktail
Any good host wants to try to plan a party where all their guests feel welcomed and included. When curating your drink menu, don’t forget to consider those who might not be drinking alcohol. Whether they are that night’s designated driver, have health concerns or simply would prefer not to imbibe, you can make delicious mocktails rich in style while lacking spirits.
Cider Mule
1-liter bottle of fresh apple cider
A MOCKTAIL ALLOWS YOU TO ENJOY A COCKTAIL SANS THE ALCOHOL
Hot Buttered Yum
2 (12-oz) cans cream soda
1/2 cup unsalted butter
2 star anise pods, plus more for garnish
1/2 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
Pour soda into a large pitcher and stir with a spoon until foam subsides and carbonation dissipates, 3 to 4 minutes.
Melt butter in a medium saucepan over low heat. Add star anise, cinnamon, nutmeg and allspice, and stir to combine.
Add cream soda and simmer, stirring occasionally, until warmed through, 8 to 10 minutes. Serve warm, garnished with cinnamon sticks.
2 (3-inch) pieces ginger, peeled and thinly sliced
8 strips lemon peel
1/2 cup pure honey
Club soda, chilled
Thinly sliced apple and candied ginger, for garnish
Bring apple cider, ginger, lemon peel and honey to a boil in a medium saucepan over medium-high heat. Remove from heat and cool completely; cover and refrigerate overnight. Strain through a wire-mesh strainer.
Divide cider between glasses. Top with ice and splash of club soda. Garnish with sliced apple and candied ginger.
White Grape Punch with Cranberry Ice
1 cup cranberries
24 mint leaves
2 cups white grape juice
3 cups seltzer
¼ cup lime juice
For the ice:
Divide the cranberries and mint among the holes of a large silicone ice cube tray. Fill with water to cover the fruit and herbs and freeze until solid.
For the punch:
Before serving, mix the grape juice, seltzer and lime juice in a large pitcher. Put a few ice cubes in each glass and pour in the drink.
Photo by Kelly Fletcher. Property of Scott Farms
Vermont Old-Fashioned
2 ounces Metcalfe's Vermont Maple Bourbon
2 dashes Black Walnut bitters Luxardo cherry and an orange peel to garnish
Combine ingredients with ice and stir until well chilled. Strain into a rocks glass over a large ice cube. Garnish and serve.
1 ounce Metcalfe's Vermont Maple Cream Liqueur
1 1/2 ounces Catamount Vodka
1 ounce espresso Espresso powder to garnish
Shake ingredients with ice and strain into a prechilled martini glass. Garnish with espresso powder.
Espresso Martini
Holidays COCKTAILS
Basil Hayden 75
Ingredients:
1 part Basil Hayden Kentucky Straight Bourbon Whiskey
1 part fresh orange juice
¾ part simple syrup
½ part fresh lemon juice
4 dashes orange bitters
Champagne or Prosecco
Garnish:
Orange twist
Combine ingredients except for sparkling wine in a cocktail shaker with ice. Shake and strain into a champagne glass. Top with sparkling wine and garnish with an orange twist.
Holly Berry
Ingredients:
2 ounces El Tequileño Blanco
1 ounce winter berry and eucalyptus syrup
1 ounce freshly squeezed lemon juice
1 part freshly squeezed orange juice
¾ ounce Aquafaba
Top with soda
Garnish:
Mint and winter berries
Add ingredients to a cocktail shaker with ice and shake until cold. Strain into a highball glass over cubed ice and top with soda. Garnish with mint and winter berries.
14-Year-Old Manhattan
Ingredients:
2 parts Glenfiddich 14 Year Old Bourbon Barrel Reserve
1 part Carpano Antica Vermouth
2 dashes orange bitters
Garnish:
Dehydrated blood orange slice
Stir ingredients with ice until well chilled. Strain into a Manhattan glass. Garnish with a dehydrated blood orange slice.
South of the North Pole
Ingredients:
2 ounces Mr. Pickles Gin
¾ ounce lime juice
¾ ounce simple syrup
4-5 mint leaves
Garnish:
Lime wheel, mint and powdered sugar
Add all ingredients into a shaker filled with ice. Shake and strain into a rocks glass filled with ice. Garnish with mint and sprinkle with powdered sugar.
Cranberry Spritz
Ingredients:
1½ ounces Cuervo Tradicional Blanco
1 ounce cranberry juice
½ ounce lime juice
3 ounces sparkling wine
Garnish: Cranberries
Combine first 3 ingredients and pour over ice. Top with Sparkling Wine and garnish with skewered cranberries.
Brendan’s Spiced Eggnog
Ingredients:
2 ounces St. Johnsbury Brendan’s Spiced Rum
6 ounces eggnog
Garnish:
Sprinkle of ground nutmeg on top and a cinnamon stick
Combine rum and eggnog in your favorite mug. You can serve this holiday favorite hot or cold, so enjoy!
Elderflower Rummosa
Ingredients:
1 ounce St. Johnsbury Dunc’s Elderflower Rum
½ ounce cranberry juice
3 ounces Prosecco
Garnish:
Cranberries and rosemary sprig
Mix ingredients together in a wine glass.
Garnish with cranberries and rosemary sprig.
Espresso Martini
Ingredients:
2 ounces Tito’s Handmade Vodka
1 ounce coffee liqueur
1 ounce espresso
½ ounce simple syrup
½ ounce creamer, optional
Garnish:
3 espresso beans
Add all ingredients to a shaker with ice. Shake and strain into a martini glass. Garnish with espresso beans.
Mistletoe Margarita
Ingredients:
2 parts Hornitos Plata Tequila
1 part Monin pomegranate syrup
1 part fresh lime juice
3 dashes grapefruit bitters
Garnish:
Sugar rim and mint
Combine ingredients in a cocktail shaker with ice, shake, and strain into a rocks glass, garnish with sugar rim and mint sprig.
COCKTAILS FOR THE Holidays
New Fashioned
Ingredients:
1½ ounces Casamigos Reposado Tequila
1 tablespoon simple syrup
2 dashes Peychaud’s® Bitters
1 dash Angostura® Bitters
Garnish: Rolled grapefruit peel through skewer
Combine all ingredients into a glass mixer. Add ice, stir well for 30-45 seconds and strain into a rocks glass. Add large ice block, express natural grapefruit oils over top of cocktail and garnish.
Proper Coffee-Tini
Ingredients:
2 parts Proper No. Twelve
1 part Irish cream
4 parts iced coffee
Garnish: Coffee beans
Add all ingredients into a shaker. Shake and strain into a martini glass. Garnish with coffee beans.
Sonoran Water
Ingredients:
El Mexicano Blanco
1 ounce fresh melon juice (or a 1.5" chunk)
½ ounce fresh lime
3 ounces soda
Garnish: Fresh mint
Add all parts to highball glass and garnish with mint. If using fresh melon, add melon and mint to shaker and gently muddle. Add all except soda and shake gently. Pour over rocks in highball glass and top with soda.
Far Hills Cider Smash
Ingredients:
1½ ounces Penelope Wheated Bourbon
2 ounces apple cider
½ ounce fresh lemon juice
¾ ounce maple syrup
Dash of cinnamon
Garnish:
Apple slices, cinnamon and rosemary sprig
Shake all ingredients with ice until well chilled. Strain into a rocks glass over fresh ice. Garnish with apple slices, a rosemary sprig and a light dusting of cinnamon.
Cranberry Fizz
Ingredients:
1 part Hendrick’s Gin
2 parts cranberry juice
1 part sparkling wine
Garnish:
Cucumber slices, mint sprig and cranberries
Fill a tall glass with ice. Add Hendrick’s Gin and cranberry juice. Stir gently to combine. Top with sparkling wine. Garnish with cucumber slices, a mint sprig and a few cranberries. Serve immediately, and enjoy the refreshing fizz!
Fall Sour
Ingredients:
1½ ounces Nikka Coffey Grain Whisky
½ ounce Amaro
¼ ounce cinnamon syrup
1 ounce lemon juice
2 dashes of Angostura bitters
Garnish:
Lemon wheel, Luxardo cherry and nutmeg
Shake and strain over ice. Grate nutmeg on a lemon wheel for garnish.
ON SALE IN OUR STORES
BRANDY
COCKTAILS
alongside
CORDIALS
DOMESTIC
This liqueur features a deep, dark appearance and offers notes of fresh wild Maine blueberries, Concord grape and a hint of rosemary, balanced by a moderate sweetness Produced by Vermont Distillers, this corn-based spirit is described as tasting like "Mom's homemade jam " Code 900389
FORTIFIED WINES
GIN
STORE LOCATOR
No matter where you are, a Vermont Liquor Store is nearby. Visit us on the web at 802spirits.com
Please call ahead to confirm store hours.
Jay
Jay Country Store
1077 VT-242 • (802) 988-4040
7 am - 8 pm, Sun: 7 am - 7 pm
Jeffersonville
Jeffersonville Country Store
21 Mill Street • (802) 644-6300
Mon - Fri: 9 am - 7:30 pm, Sat: 11am - 7 pm, Sun: 10 am - 5 pm
