Juniper at Hotel Vermont ★ 4.5
Hotel Vermont's local-ingredient flagship from Executive Chef Doug Paine. Wood-burning hearth in the dining room; outdoor terrace overlooks Lake Champlain.
Bourbon or rye old fashioned sweetened with Vermont maple syrup in place of simple syrup; finished with an orange peel and a maple-soaked bing cherry.
Where to eat it: 3 restaurants across 1 city.
Local distilleries (Mad River, Smugglers' Notch, Whistlepig in Shoreham) and bartenders folded maple into the canonical American cocktail through the 2000s; the Vermont Maple Old Fashioned is now the default cocktail on Burlington bar menus that lean into local product. The Whiskey Room and Juniper at Hotel Vermont both run versions.
Tip from the editors. Substitute Whistlepig 10-year rye for the canonical Vermont version; skip the orange bitters if you only stock Angostura, the maple carries the drink.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Hotel Vermont's local-ingredient flagship from Executive Chef Doug Paine. Wood-burning hearth in the dining room; outdoor terrace overlooks Lake Champlain.
Speakeasy-style whiskey bar inside the Ri Ra Irish Pub building; old-bank room with dark wood and a fireplace. Deep American and Scotch lists on the menu.
Signature drink: Whiskey flights from a 100-plus-bottle list
Food: Tapas menu, beer and cocktails on the side
Cocktails to 02:00 Fri-Sat across from City Hall Park. The late-night spot for a real cocktail downtown; board games on tables and rotating seasonal.
Try: Cocktails until late, board games
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