The Hadleytini

salad in a glass

A seasonal cocktail that highlights the produce of western Massachusetts’ riparian communities. Best with locally-grown, home-pickled asparagus (recipe here), and probably home-pickled onions, too, if you’re up for it. (I wasn’t. It turned out fine.) Anyway, sure beats sniffing it.

The Hadleytini

gin, chilled

vermouth, chilled, to taste (optional)

pickled asparagus, to taste

pickled pearl onions, to taste

Combine in a vessel and enjoy after a day of admiring rivers from atop small mountains.

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