Jun 25, 2014 To One Hundred Years of Fellowship and New Classic Cocktails for this century and next! When New Classic Cocktails, the first cocktail book by famous industry cocktail gurus Mardee Haidin Regan and Gary Regan, was published in 2002 it contained two of our Vermont recipes. Communicating with owners and bartenders nationwide these reporters recognized the grass roots movement a few years before Y2K. We like to think we were part of that vanguard contributing to America's cocktail resurgence and the current explosion of artisan beverages and brews. Since then who would have guessed we would now be toe dipping in the spirits business and feeling like babes in the woods? Beginning with Newhall Farm Ice Cider--and soon Newhall Farm Apple Brandy--our foray into this extremely competitive business is a bit daunting, but we are drawn to this endeavor just as we were drawn to create new and different cocktails before the dawning of the New Millennium. Likewise as groundbreakers in wine tastings and the farm to table movement we are also naturally drawn by the philosophy of nearby Vermont Spirits Distilling Co., a local distillery who looks to local farms for partnerships. We hope our natural fellowship of like interests develops into a smooth blend. We raise a toast and salute "Cent' Anni" to the hundred years of health we all hope to have together. Meanwhile, their distillery tasting room in nearby Quechee, Vermont, is open to visitors seven days a week. Feel free to stop by for samples and while you are there check out Newhall Farm Ice Cider and the Newhall Cocktail they have created. Y2K aside, here's also a hundred years to you and yours!