NOVEMBER 2021 • LONGISLANDPRESS.COM 81
VIEW’S PUMPKIN MARTINI
A TRIBUTE TO MOM’S PUMPKIN PIE
BY CJ ARLOTTA
It’s that time of year again. (No, it’s not
time to hang the lights on the gutters —
not yet anyway.) It’s the season when we
reluctantly trade in our summer clothes
for cable-knit sweaters and willingly
sit in traffi c for seemingly all eternity
for what we’ve long recognized as the
tastes of fall — apple cider, pumpkin
spice, and homemade apple pie.
“The inspiration for this tribute cocktail
came from the annual festivities in my
home during the holiday/fall season,
which included the making of pumpkin
pie with a graham cracker crust,” says Joe
Scalice, general manager at View, about
the waterfront restaurant’s pumpkin Martini.
“My mom would wake up early and get
everything set and then call my brother
and me to help her make the pumpkin pie.”
The three of them would then gather
all the ingredients and measure each
item carefully.
“We watched eagerly as the pumpkin pie
cooked in the oven,” Scalice says. “We
loved when Mom would open the oven
door to see how it was cooking, and you
get the wonderful aromas of pumpkin
and vanilla and spices. Finally, it was
taken out and left to cool, and then we
had to wait until the guests arrived,
dinner was served, fi nished, and then
fi nally the pumpkin pie was served.”
In creating the pumpkin Martini, he
wanted to “recreate all of those sensory
items,” he says. But he also wanted to add
more dimension and texture, so he added
“the graham cracker crust to the rim of
the glass, which complements all of the
wonderful aromas and tastes of pumpkin,
vanilla, and fall spices,” he says.
The cocktail is made up of Stoli Vanil
(vodka), pumpkin pie liqueur, graham
cracker rim, and cinnamon.
As far as guest feedback goes, “They
love it,” he says. “It is a nice cocktail
segue from all of the summer drink
off erings.”
“It is more like a dessert
than a cocktail,” Scalice
says. “It really is a
cocktail that is based
upon the season and
is meant to set the tone
for the season, upcoming
holidays, and to inspire a
sense of movement into the
next season.”
View is located at 3 Consuelo
Pl., Oakdale. It can be reached at
631-589-2694. lessings.com/
corporate/restaurants/
venue/view.
MAIN DISH
en
ou
in
as
ed,
en
”
ry
dd
ed
he
in,nil
m
ey
ail
ismore like a ismeant to set of into Pumpkin martini
GREENPORT HARBOR BREWING COMPANY
PIONEER NORTH FORK BREWERY STILL INNOVATING
BY BERNIE KILKELLY
College buddies John Liegey and Rich
Vanderburgh bonded over a mutual
love for beer and dreamed about
opening a brewery someday. They
also shared a love for the North Fork
and after building successful careers
in advertising and the law, the beer
bug took over and they decided to
take the plunge. The partners spent
a year of weekends and vacations
renovating the old Star Hose firehouse
building on Carpenter Street
in Greenport Village and opened for
business in July 2009.
As the fi rst craft brewery in a region
primarily known for its vineyards,
Greenport quickly developed a loyal
following for its distinctive beers. Several
of the original brews developed
by Greenport’s fi rst head brewer, DJ
Swanson, continue to be favorites
today, including Leaf Pile Ale fall
seasonal, Otherside IPA, and Black
Duck Porter.
With no room to expand at the Greenport
location, Liegey and Vanderburgh
searched for a second location that would
give them more space for production and
a larger tasting room. “We wanted to be
in total control of every ounce of beer we
brewed,” said Liegey, “so we decided not
to contract brew and looked for a space
to build a larger brewhouse.” They purchased
the former Lucas Ford dealership
showroom on Main Road in Peconic in
2011 and aft er extensive renovations to
the 3-acre property, opened the second
location in July 2014.
The 13,000-square-foot Peconic facility
houses a 2,000-square-foot tasting
room and restaurant with garagedoor
style windows that open onto a
large outdoor lawn. The brewhouse
has a 30-barrel brewing system along
with bottling and canning lines to
supply retail distribution across
New York State and Connecticut.
With the original 15-barrel system still
at the Greenport location, the brewery
currently produces about 10,000 barrels
a year.
Pat Alfred, who got his start at Barrier
Brewing in Oceanside, took over as
head brewer at Greenport in 2018 aft er
Swanson moved on to join Sierra Nevada
Brewing. In addition to keeping up
with demand for Greenport’s mainstay
off erings, Alfred has experimented
with barrel-aged beers, sours, and fruit
beers, including Tiki Paradise, a wheat
beer with pina colada fl avors.
Alfred also launched an innovative series
of pastry-style beers including Leaf Pile
Pie, Gingerbread Cookie Pie and Cherry
Pastry Stout. Other popular special releases
include imperial versions of Black Duck Porter
such as Double Duck Porter Mexican Hot
Chocolate with cocoa nibs, coconut, vanilla
beans and chili peppers.
Greenport Harbor Brewing Company has two
locations, a tasting room at 234 Carpenter
St. in Greenport and a tasting room and
restaurant at 42155 Main Rd. in Peconic. For
more info visit greenportharborbrewing.com.
Bernie Kilkelly is the editor and publisher
of LIBeerGuide.com.
(Photo Courtesy John Liegey)
/greenportharborbrewing.com
/lessings.com
/LONGISLANDPRESS.COM
/LIBeerGuide.com
