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Cold River Vodka Cooler

Feature Image by Derek Bissonnette | Styled by Catrine Kelty

Edwin Inness, bartender at the Sea Glass Restaurant and Lounge, located at the Inn by the Sea in Cape Elizabeth, developed this recipe using vodka made in Freeport from Maine potatoes. Sea Glass Executive Chef Andrew Chadwick suggests pairing it with the restaurant’s cumin chickpea salad or fresh Maine oysters served with a blueberry mignonette.

Print Recipe

Makes

1 drink

Ingredients

  • 1 ½ ounces Cold River vodka
  • ½ ounce St. Germain elderflower liqueur
  • Fever-Tree Sparkling Lime and Yuzu soda
  • Glass: Collins
  • Garnish: Cucumber slices

Instructions

  • Fill glass with ice. Add vodka and St. Germain. Top with soda. Garnish with cucumber slices.

About the author

edible MAINE Staff

edible MAINE Staff, a dynamic ensemble of writers, editors, photographers, and designers, is deeply committed to celebrating Maine's rich culinary heritage. United by a passion for the state's unique gastronomy, they expertly weave stories of local produce, innovative chefs, and captivating culinary experiences into each visually stunning and engaging issue. Their dedication extends beyond storytelling; they actively forge connections with local farmers, artisans, and food enthusiasts, ensuring authenticity and a true representation of Maine's evolving food scene. In an age where digital media prevails, the Print Team remains devoted to the tangible, intimate experience of print, creating a magazine that's not only a visual feast but a cherished, shareable piece of Maine's gastronomic world. Their work honors the people, places, and flavors that make Maine's food culture extraordinary, upholding the magazine's mission to celebrate and showcase the state's culinary legacy.
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