Rick has worked in the restaurant and bar industry for many years, having spent the last four at Gotham Bar and Grill.  In his current role, he oversees the bar, which includes ordering and creation of the drink menu.  According to Rick, the drink menu is changed seasonally.  The menu is comprised of original drinks (Rick’s creations) and classic cocktails.  Many of these items are changed with the season, such as serving lighter drinks in the warmer months and dark spirits in the winter.

As part of their drink making process, high quality ingredients are used.  I asked if the bar makes their own items, such as grenadine and bitters.  However, although that is one way to produce excellent ingredients, Gotham opts to invest in artisanal products, made by talented craftsmen.  Another example of quality ingredients is the type of maraschino cherries they use.  There are no syrupy, candy-like cherries here; they only use cherries that are soaked in brandy.

In addition to high caliber ingredients, Gotham Bar and Grill has another key piece to a good cocktail: a team of talented bartenders.  Most of their bartenders have worked here for five years and have been trained to make consistently excellent beverages for their patrons.

As Gotham Bar and Grill is a highly rated restaurant (having received five 3-star reviews from the New York Times), having your products added to its menu is quite challenging.  Double Cross Vodka was able to do that; something many young liquor companies can’t claim.  However, between the smoothness of the vodka and the excellent grassroots campaign of Double Cross, this vodka now proudly has a spot on the bar shelf.

For an evening that includes fine dining, a well-made cocktail, and sophisticated atmosphere, Gotham Bar and Grill is sure to delight.

The building itself has a great set up with a chance to sit upstairs and have the sun come in, at the bar where it is a little closer, or out front with a view through the glass windows.  We sat upstairs and enjoyed ourselves at a large table.  Since I wasn’t in the mood for an IPA or anything very light, I ordered the “Redheaded Step Child.”  This was a solid red ale with a lot of flavor and the more I swirled my glass around the better it tasted.

Listen, you can swirl wine in a glass and look fancy, but we know you do it because people say you should, or you can swirl beer in a pint glass and release those aromas.  Just don’t spill any; some folks might not think you are very sophisticated.

I ended up getting two of the Redheaded Step and they went very well with the Reuben I ordered for lunch.  It is tough to find a good Reuben these days and I was happy they didn’t skimp on the corned beef for this sandwich.  I know I should have tried another beer but I was in a groove and didn’t want to change it up too much, sometimes you have to stick with what works.  That just gives me more reason to venture back in the future.

Located in the Colonial Mill Marketplace a few blocks from downtown, the ECB offers seating in the dining area, the glassed-in porch and in the warmer months you can sit outside under an umbrella.  Always sit under the glass; you have the best view and it has a better atmosphere.

When it comes to food, ECB has you covered with a large menu of sandwiches, appetizers, entrees and pub fare.  If I may suggest their wings: buffalo, honey mustard or, my favorite, BBQ.   You could then move to the Brewmaster’s Special, which is Knockwurst and Bratwurst on a bed of sauerkraut and a potato pancake.

Ok, down to business, they do make their own beers on site and always have a solid variety to offer.  This time they had Keene Kolsch, Peachy Keene Kolsch, Raspberry Wheat, Oatmeal Pale Ale, Old Castle Oktoberfest, and Chocolate Stout.  They try to create beers that match the time of year and always have a few regulars on tap that can be had at any time of the year.  I should make a note to come back in a few months and see if they have the Espresso Porter back on tap.

If you happen to find yourself in this corner of the state and you’re looking for a good brewpub or just a place to grab lunch and relax, seek out the Elm City Brewery.  I spent enough time there to know that everything is fresh and they put a lot of time into their beers so you keep coming back.

Our discovery was a matter of happenstance.  After an early afternoon spent running errands and not eating lunch, we drove by Pizzico and decided to stop there for a bite to eat.  With it being mid-afternoon and not having any kids in tow, we chose to sit at the bar.  The excellent food, drinks, and service we received have convinced us to return there, when possible, after a Saturday of running errands.

As we knew from many dinners and lunches at Pizzico, the food is excellent.  Sitting at the bar, we order an appetizer or two.  We have tried almost every item in that section of the menu and have found every one to be delicious.  My favorite appetizer is their Spinach and Artichoke Dip, which is served warm with toasted Italian bread.  My husband’s favorite is the Scampi Appetizer, which again is served with Italian bread.  In addition to these fine appetizers, diners always are offered bread, which is served with herbed olive oil for dipping.

The cocktails are hand-crafted and quite satisfying.  I usually find myself debating whether to order the Pomegranate Martini or The Grape Escape. Both are flavorful, a nice mix of fruit, sweetness, and alcohol.  I have learned that these drinks carry a bit of a punch.  For me, ordering one is my maximum, and I definitely need to eat a little food with them.  My husband favors the Italian Martini, which is made with vodka and Amaretto.  This drink has a nice sweetness from the Amaretto but still manages to be a light drink.

Finally, the service at Pizzico is well done.  Sitting at the bar, you are greeted promptly by the bartender.  Regardless to whether you only order a drink or a drink and food, the same degree of courtesy and attentiveness is offered.  There is genuine concern that your food and drinks are made to your preferences and that you are satisfied.

If you’re looking for a great place for a drink, stop by Pizzico for one of the best martinis in the area.

Located on Brighton Ave, which is connected to Commonwealth Ave, it is tough to miss this corner spot.  Walking in the doors you’ll see all the beer paraphernalia hanging from the walls.  We got a small table and I read through the eight page beer menu.  Truth be told: 112 taps and 400 different bottles.  Anything you could think of and probably a lot more you couldn’t imagine.  I started with Dogfish Head Punkin on tap.  Before I forget, we did order food since we hadn’t eaten much that afternoon.  There was a good sized menu of items: burgers, pizza, vegetarian offerings, entrees and the usual pickings.  We jumped at wings and cheese fries.

My next beer was a Milk Stout from Left Hand Brewing, bottled.  There was almost too much to take in while we sat.  I ended with a raspberry Framboise and was beginning to relax when my phone buzzed.  Our friends were at the bar and wanted to meet up, just not at that location.  They were at the Sunset Cantina, 35 taps and large bottle variety.  We settled the bill, saddled up and ran up the street to the cantina, right across from the Agganis Arena, which was perfect.

I had a ginger beer by Magic Hat, tap, and ended with a Sierra Nevada pale.  We closed the evening and walked across the street toward the arena.  Will I go back?  Yes, it is just a matter of when.

Check them out!

Ward III, located in the Tribeca area of Manhattan, was a creation of three bartenders: Michael Neff, Kenneth McCoy, and Abdul Tabini. All three men have worked in the Tribeca area as bartenders and have known each other for about a decade.  They decided to combine their talents and opened Ward III a  year ago.

I had the opportunity to speak with Michael Neff on a recent afternoon.  As a bartender who has worked in many establishment and personally opened a dozen, he has a good understanding of the world of bars. With a team of three I was curious as to how the cocktail menu was created.  The answer was simple: the three co-owners had equal input on the cocktail list, each creating three to provide a menu of nine recipes.

While these cocktails vary in ingredients and flavor, even more intriguing to me was their Bespoke menu.  As Michael noted, “If I have time, I can talk with you and determine what you want.  My job is to figure it out, but when there are 150 people here, this list will help.”

What list is he referencing?  Well, that’s the special part of the Bespoke menu.  Rather than just telling a bartender you want a fruity drink, this list gives you five categories to help guide your bartender:  spirit, texture, spice, flavor, fruit.  Within each of these categories there are anywhere from seven to twelve options.  In addition to these regular options, there may be other choices as the season allows, such as fresh melon.  All you need to do is identify what you want in each category, and the bartender will create the perfect, custom drink for you.

In addition to these drinks being made based on the needs of the patron ordering, they also have other handcrafting.  For example, rather than keeping vanilla-infused vodka, they create their own using vanilla beans.  As Michael explained, “Ward III is a noisy bar.”  There’s a lot of muddling happening to infuse a variety of herbs, fruits, and veggies into drinks using a muddler, which also happens to be made by Michael.  (Yes, so that means you will get a handcrafted cocktail filled with fresh ingredients that were muddled with a handcrafted muddler!)

I wondered how the Bespoke menu would work if a customer weren’t seated at the bar.  How does one effectively communicate a drink via a member of the waitstaff?  The answer is through good communication and training.  The waitstaff listens carefully to what the patron wants and delivers that message to the bartender, no differently than placing an order for a gin and tonic.  Of course, if there is any uncertainty, the bartender will go and speak with the patron.  However, Michael found that typically the waitstaff know exactly what their customers want.

In addition to offering great cocktails, Ward III also has a food menu that is available almost all day long. The kitchen opens at 11:30 am (Monday through Friday) and keeps serving food until 4:00 am.  With items ranging from Bacon-Wrapped Dates to Curried Quinoa and Mango Salad to Mini Pulled Duck Sandwiches, the menu is quite impressive.

As Michael stated, “The mark of a bar is a good bartender or mixologist who can create with what everyone has.”  Having toured their bar, it is obvious that there is no need for outlandish tools or trendy ingredients.  They simply make excellent cocktail using basic ingredients that are available to everyone.  And that makes Ward III a success.

On this trip north we were recommended to scout out Moat Mountain for their beer selection.  After a day of walking around the outlets and Main Street, it was time to unwind with a beer and pizza.  If you follow the main drag far enough, you’ll notice a building that looks like a ski lodge and a great view of the mountains.  Pull in and get a table on the screened-in porch.  We ordered the barbecue chicken pizza, and I got The Taster.  I’d love to talk about the food, which was great, but let’s be honest; you’re here for the beer.

The Taster is eight, 5-ounce glasses of beer from their lightest to darkest.

Hoffman Weiss – Lightest, a Belgium along the lines of Tripel, a good way to start.

Violet B’s Blueberry – Not a strong blueberry aroma or flavor, it was all right.

Czech Pilsner – Better pilsner taste than any Miller Lite, slightly bitter, smooth overall.

Cathedral Ledge Lager – Standard lager, very smooth and not too bitter.

Iron Mike Pale Ale – Bitter and a great pale taste, almost an IPA.

Matilda’s Red Rage – Great color, slightly bitter, average red ale.

Bear Peak Brown – Smooth, lighter flavor than the red, easy to drink.

Square Tail Stout – The winner, great smoky chocolate flavor, bitter aftertaste, best of the bunch.

I enjoyed the food and, most importantly, the beer.  If you find yourself stranded at the outlet malls, don’t think you’ll be parched for very long.

We had no set agenda, just got in the car and started driving toward the ocean.  After stopping at an antiques shop and a butcher shop, we decided to spend our afternoon in Newburyport.  We had been here once before and remembered that there were a number of interesting shops and restaurants.

After several hours of browsing, we asked for a recommendation for a restaurant at which we could find a good cocktail and possibly a snack.  Thankfully, we asked at the right shop and were directed to Ten Center.

We arrived at 3:50, which was the transition time for the restaurant.  Lunch ends and dinner begins at 4:00.  However, the hostesses assured us that the chef would be accommodating to whichever menu we chose.  (This was refreshing; we have been to several restaurants at which we have been told that we needed to order quickly off the lunch menu or we’d have to wait for dinner to start.)  To allow us freedom in choosing, we were given both menus.

We were served by Cory, who also was the bartender.  She provided excellent service:  giving us time to consider our drink choices, delivering the drinks in a timely manner, and checking on us at reasonable intervals.  We had plenty of time to talk without interruption but never needed anything.

As we were stopping for a late afternoon break, our order was small.  I chose the Strawberry Lemondrop, and my husband chose the Gin and Ginger.  My cocktail was a combination of house infused strawberry vodka, muddled strawberries, and limoncello served in a cocktail glass with a sugared rim. If you read my articles, you know that I have some preferences in my drinks: slightly sweet and not syrups; this cocktail was a perfect fit for me!  The sugared rim and strawberries provided a nice amount of sweetness, the limoncello added some tartness, and the ingredients were combined in such a fashion as to make the drink non-syrupy.

My husband enjoyed his drink; it was a cocktail not seen on many menus of restaurants that we visit.  Made with Tangueray Rangpur Gin, ginger beer, and lime, it had a definite ginger flavor.  Served in a highball glass over ice, it was refreshing and light.

We weren’t very hungry, so we only ordered an appetizer of Crispy Fried Calamari. They were delivered within minutes of placing the order and were delightfully hot.  Although fried there was no greasiness to the calamari.  They were served with two different sauces: a garlic aioli and a sweet and spicy pepper relish.  While the aioli was good, the relish was phenomenal.  Its flavor and texture complimented the calamari wonderfully.

Although we could have stayed and relaxed at Ten Center for longer, we wanted to do a little more shopping before driving home.  Our first dining experience at this restaurant was excellent.  I am sure we will return there on our next trip to Newburyport.

I had been to Long Trail a few years earlier, and it was nice to return.  The ride up Route 4 to Bridgewater Corners was a scenic one, and the weather was great to boot.  We arrived at Long Trail and noticed a long wait. This was due to the fact that kitchen couldn’t handle the large crowds, so if you wanted a beer that was cool but if food was in your future you’d be waiting.  We waited.

I’m not going to critique the food, frankly, no one goes to these places for the food; they want the beer.  My friend opted to get a sampler while I enjoyed the Long Trail Ale then noticed that the Pollenator was on tap.  This is one of their hard-to-find beers that you need to take advantage of when the opportunity arises, and it arose.  This was a great ale with a smooth honey flavor blended in and went well with the bratwurst I ordered.

No matter what you get, try not to drop your ketchup cap in your pint glass, trust me it does nothing for the flavor, but if the waitress is cool she’ll bring you another beer to replace the tainted one.  Long Trail is in a great location and makes for a nice afternoon ride with some treasure at the end of your journey.  I picked up a 22-ounce Pollenator and a 22-ounce Imperial Porter for future sampling.  Happy trails, everyone.

With our hotel located literally steps from Dupont Circle, we knew we would find a great dining destination quickly.  Approximately halfway around the circle, we saw Circa, which was one of the restaurants recommended by our concierge.  It seemed quite popular, as it was standing room only.  However, the hostesses were pleasant and organized, which made the wait feel painless.  With not a bit of room at the bar, we waited in the foyer for a table and were seated in little time considering the crowd.

Given a table on the covered patio, we were able to enjoy the slight breeze and view of the circle.  Although we did enjoy dinner at this restaurant, the highlight for both my husband and me were our cocktails.  With a menu of Signature Cocktails that had many fruit-based drinks, it was a torturous  menu for me.  Torturous in that there were so many drinks that I wouldn’t be able to sample!

I had my husband order first, so that I could have 10 more seconds to decide.  Luckily he chose one of the drinks I was contemplating, which meant I’d get to sample at least two from their list.  The Berry Smash was made with vanilla vodka, homemade turbinado simple syrup and freshly muddled berries.  He loved the flavors in this drink, which were a nice combination of sweet vanilla and berries.  For me, it was a pinch sweeter than I like, but a fine summer cocktail nonetheless.

I still was debating the benefits of two drinks, so I asked our waitress for her preference between the Organic Pomegranate Martini and the Pear Martini.  She said that she liked the flavors in the latter option, and with that my order was placed.  This concoction of pear and cinnamon-infused Stoli vodka with pear purée was delicious.  Served warm, you might think you were consuming a liquid pear pie.  Although the  purée made the drink a little heavier than I typically enjoy, with its light flavors it was a wonderful libation.

Although it would be an eight to ten hour drive to return to Circa, it might be worth it.  There are quite a few cocktails on that menu that I still would love to sample.  Maybe it’s time to plan another road trip for my husband and me!

However, in the past week, summer seems to have arrived.  So, with the sun shining and nothing scheduled last Sunday afternoon, we decided to find a restaurant that had outdoor seating for an afternoon drink and snack.  Some of the restaurants we frequent do have tables outside, but we wanted to try something new.  Although it took some perseverance in our Internet search, we were able to find a new to us restaurant that had a patio, Blue Taleh.

Located on the Merrimack River, Blue Taleh is a Thai-Japanese restaurant with an almost overwhelming menu.  Arriving in the midafternoon, we were greeted promptly and seated at a riverside table at our request.  We were given menus and an appropriate amount of time to decide.

We decided to sample cocktails from their decently sized drink menu.  My husband chose the Dirty Goose.  Made with Grey Goose vodka, olive juice, and blue cheese stuffed olives, it was declared a hit.  I chose the Pomapolitan, which contained Three Olives pomegranate vodka and pineapple and cranberry juices.  My drink was excellent, having a fruit flavor that was slightly sweet but not overbearing or syrupy.

To accompany our drinks, my husband chose our first appetizer of Scallion Pancakes.  They were delicious with a tender inside and crunchy outside.  Served with a green curry sauce, they were eaten quickly.   With  no need to rush, we took time to enjoy our cocktails, views of the river, and good conversation.

Ready for another round of food, I chose the next munchy:  Love Triangles.  With a name like this, how could I resist?  The triangles were pieces of tofu that had been fried and were accompanied by a peanut-topped sweet sauce.  These were my favorite nibbles of the afternoon.

With two appetizers and a round of cocktails finished, we decided to indulge and try another cocktail.  I chose Mango Madness, as my first fruit cocktail had been well made.  Delightfully, so was this drink.  A combination of mango vodka, triple sec, and orange and pineapple juices, it had a great tropical taste.  My husband ordered the Cuke Margarita on the rocks.  This was a refreshing drink made with Patron Silver tequila, cucumber slices, simple syup, lime juice, and watermelon schnapps.  Served in a lime-salt rimmed glass, it was appealing to taste and sight.

With our appetites still not quite satiated and having decided that this mid-afternoon snack would be our dinner, we chose to end our dining with some sushi.  They had a great menu of creative maki choices that we enjoyed immensely.

Although it is about a 30 minute drive for us to visit Blue Taleh, I am certain we will return on another quiet, sunny afternoon.  A great place to relax and dine, it also had excellent service.  Our water glasses never were empty, orders were taken promptly, dishes were cleared in a timely manner, yet the waitstaff was unobtrusive.  It was a perfect place to celebrate the arrival of summer.

Although I praised our dining experience on Tasty Thoughts, I thought their cocktails were worthy of a separate article.  And from a glance at their lounge area, it seems that many locals would agree.  At 7:00 on a Friday night, that part of the restaurant was packed with the shirt and tie crowd.

As the bar seemed vastly popular and the drink special menu was enticing, I decided to order the Ale House Cosmo.  From its description it was perfect for me:  pineapple vodka, triple sec, cranberry juice, and lime.

My drink was served in a patron-friendly manner.  About a third of the drink had been poured into a martini glass for my sipping pleasure.  The remaining portion of the drink was in a petite carafe atop a dish of ice.  With so many martinis served in a glass filled to the rim, it can be difficult to take the first sip or two without spilling.  Not a problem with this presentation method!  Plus, every sip of my drink would be ice cold.

Taking my first sip, I knew I had chosen an excellent drink.  The pineapple vodka and triple sec provided sweetness, while the cranberry juice and lime offered a nice contrast of bitterness.  Together, the ingredients created a drink that was light, fruity, and full of flavor.

The next time we are in Wilmington, I know where I will plan on going for dinner and a drink.

At the first hotel, the Grand Hyatt in Kauai, we spent an afternoon lounging by the pools.  In the middle of the pool area there was Captain’s Bar, which served beverages and lighter fare.  Totally relaxed on a lounge chair under the bright Hawaiian sun, I was treated to the delivery of a pina colada by my husband.  For himself, he had gotten a strawberry daiquiri.  These drinks were weak on alcohol and heavy on price, but were cooling drinks on a hot September afternoon.

Our second hotel was the Hyatt Regency in Maui.  Here there were two pools connected by a man-made cave.  After an hour in the mid-afternoon sun, it got pretty hot, so we hopped into the pool for a swim.  After a trip down the 150 foot waterslide, it was time to get a drink.  Grotto Bar was the most interesting bar we visited, as it was situated inside the cave.  We swam up to the edge, placed an order, and had a drink while still in the pool.  Here the drinks were pricey again, but these were better made.  Being in Hawaii, we enjoyed a round of pina coladas again.

The last location for our vacation was the Hotel Hana-Maui.  At this hotel, we chose to spend our relaxing afternoon playing several holes of putt and pitch golf and relaxing in the jacuzzi and sauna.  After these laid back events, we headed to Paniolo Lounge.  Again we opted to order frozen drinks, which were the tastiest and least expensive of the three hotels.

On a vacation for two, it was fun to spend a few afternoons relaxing and enjoying frozen drinks.  If you are in any of these areas of Hawaii, I would recommend a drink at Grotto Bar for the atmosphere or at Paniolo Lounge for the drink itself, but I would skip the drink at the Captain’s Bar.

With 4 nights on the West Side of Maui during our honeymoon, we were in the mood to relax and enjoy ourselves. Luckily, our hotel was situated along the beach path, so we had walking access to a great number of restaurants and bars. On our second night of this stay, we found our winner for martinis, Tropica.

We arrived at Tropica around 7:30, and I decided to do the choosing to start our evening. For myself, I ordered the Ocean Martini, which had Ocean Vodka and mango, among other ingredients.  For my husband, I ordered the Wasabi Sake Martini, which combined the flavors of wasabi, cucumber, sake, and lime. Both drinks were delicious, mine with a hint of sweetness and his with a strong taste of cucumber.

We had the benefit of live entertainment and enjoyed our drinks while listening to a variety of songs. (Though we did wonder if we were at a junior high dance when the musician began to play “Stairway to Heaven”.)

With the stars bright in the sky and no need to rush, we ordered a round of coffee drinks. My husband chose the Perfect Night, which had Bailey’s, Frangelico, and Amaretto. I ordered Hawaiian Coffee, a simple mix of coffee and macadamia nut liquor. Both drinks were served in goblets and topped with whipped cream. Although, both were tasty, I thought I received the better of the two drinks.

Our evening was made more enjoyable by the excellent service we received, from the congeniality of the hostess to the pleasantries exchanged with our waiter. Tropica was the best location along the beach walk for a cocktail, as it had all of requirements: good atmosphere, excellent service, and delicious beverages.

So when I was killing time waiting for a flight at BWI, I went in to see what I could find to drink.  And being near noon, but still morning, I decided the world called for a Bloody Mary.  Obrycki’s has its own spin on the Mary, and it is called the Crabby Mary.  I ordered a double and watched the bartender make it:

• 3 oz. of Absolut Peppar
• 2 oz. of Bloody Mary Mix
• Ice

The ingredients are shaken and then poured into a tumbler that has Obrycki’s Spicy Seafood mix on the rim.  The drink is garnished with a celery stalk.

It was the perfect late morning drink.

Well, at one of our favorite haunts, Michael Timothy’s in Nashua, NH, they just put a Classic Side Car in their new drink menu.  Last week, I tried one out.  It was listed to have the ingredients:

• Remy Martin VSOP
• Grand Marnier
• Sour Mix

Served over ice it makes a strong but flavorful cocktail.

First up, we had the Loon Golden Ale, a dry and crisp beer. With a golden color and slight hop flavor this proved to be a good start to lunch.

Second was the Pemi Pale Ale. Normally, I don’t like pales and IPAs, but this ale was much smoother than most I’ve tried. Pales are a good way to break into IPAs with just enough bitter to keep your taste buds active.

Coming in third we had the Red Rack Ale. In the tradition of a Killian’s Irish, the Red Rack fairs better. With a little more bite than your average red ale, you could say the Woodstock Inn enjoys bitter beers. I too enjoy this ale.

Last but not least was the Old Man Oatmeal Stout. I like a good stout more often over a porter, and this stout was perfect. It was smooth with a hint of oatmeal flavor, some bitters for the back of your throat. This reminded me of the Espresso Porter from Keene’s Elm City Brewery. This was a good way to end off the sampler and lunch.

Another successful trip made better by good company, great food and fine beer. If you happen to be lost in moose country, I suggest stopping in for a Train Wreck Sandwich and a sampler. Happy trails.

We had done a little research and knew that there was a trendy-looking bar at the casino. However, being a Monday evening, the bar was empty. We decided we wanted to find somewhere more lively. After speaking with a few casino employees, we left the casino and went to Ruth’s Chris Steakhouse.

I have never been to a Ruth’s before, but my new husband has and was certain that we would find good food and drinks there. When we arrived at the steakhouse, we found a decent crowd for a Monday and a pair of seats available at the bar. Perusing their cocktail menu, I opted to order their new specialty drink, the Summer Berry Fusion. I have to admit that this was an excellent decision on my behalf.

This martini was made with a combination of muddling, shaking, and straining. First, fresh blackberries were muddled. To this, Stoli Blueberi and Belvedere Lemonessence, and some ice were added, and the ingredients were shaken. Instead of pouring the martini through the regular shaker-top, a fine mesh strainer was used to avoid getting blackberry seeds in the drink.

This drink had a strong flavor of berry with a hint of lemon, which kept it from being too sweet. It was light and refreshing, the perfect start to an evening of fun.

We decided to travel to Kittery, Maine, and shop the outlet stores. With a plethora of outlets to visit, we spent several hours checking out cool kitchen gadgets and looking for new clothes for both of us. By early afternoon, we had developed huge appetites. Not wanting to leave Route 1, where the outlets are located, we decided to try a local restaurant, Robert’s Maine Grill. Being amidst all these shops, with almost no other choices, we were uncertain as to the quality of the food.

Much to our delight, we were pleasantly surprised!  They had a unique menu of dishes and a great list of beverages. Plus, each week they create a different infused vodka.

As we were not in a rush, we decided to start our late lunch with an appetizer and drink for each of us.  One of the drink specials was a blueberry margarita.  This drink was delicious, made with blueberry puree, tequila, and a few other ingredients.  It was served with ice and a sugared rim.  It was slightly sweet from the blueberry, but not so sweet as to be overwhelming.  It was a perfect cooling afternoon drink.

My fiance chose to try that week’s vodka, which was cucumber-infused.  It could be served over the rocks or in a drink special.  He opted for the special- cucumber vodka and bloody Mary mix served with a salt and pepper coated rim, ice, and celery.  His drink was amazingly good.  This drink delivered the flavor of cucumber perfectly and made a wonderful contrast to the spiciness of the bloody Mary mix.

Robert’s Maine Grill  is a great place to relax, have a drink or two, and enjoy some delicious food.