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.
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.