Little did I know when I planned this blog post last September that I’d be sitting watching a heavy snowfall while writing it. I scheduled this post to coincide with Saranac Lake Winter Carnival in Saranac Lake, New York in the heart of the Adirondacks. Unfortunately due to the pandemic there are very few activities associated with this year’s Winter Carnival.
This past fall Ed and I spent a week in the Adirondacks including time on Lake Champlain and Lake Placid. One night we ventured the short distance from Lake Placid to Saranac Lake for dinner at the historic Hotel Saranac (built in 1927). The hotel had gone through a much needed renovation a few years prior. We arrived early to have a drink at the upstairs bar. We were fortunate to have the entire outside second floor terrace to ourselves (were it not for the pandemic that would not have been the case) where we watched the sun set.
In perusing the cocktail menu, I was intrigued by the Hot Sara. We asked the bartender for the story behind the name. In the 1940s a sign made of lights was added to the roof of the six-story Hotel Saranac that could be seen from all around the town of Saranac Lake. In the beginning of this century the hotel had fallen into disrepair and lights on the right side were no longer working. Instead of ‘Hotel Saranac’ it spelled out ‘Hot Sara.’ A $35 million dollar renovation over five years restored the hotel and the sign to its former glory. The new sign was built with an option to turn off certain lights so you may still see it read ‘Hot Sara’ every now and then.
Having only the cocktail menu’s list of ingredients with which to work, I recreated the drink that I enjoyed on the terrace at the Hotel Saranac for us to sip at home when blood oranges came into season. It’s a simple mix of gin, blood orange juice, a bit of lemon juice for brightness and a dash of orange bitters. I recommend a more neutral gin (rather than one with heavy botanicals) since much of the flavor of this drink comes from the blood orange juice. I used Bluecoat Gin which is made in Philadelphia and is relatively neutral. If you’re not a gin fan, you could substitute vodka (but please refrain from comparing it to a Screwdriver).
Saranac Lake’s Winter Carnival may not be the same this year, but that shouldn’t stop you from enjoying a libation at home in its honor.
| Hot Sara | | Print |
- 2 ounces London Dry gin (neutral flavor)
- 2 ounces freshly squeezed blood orange juice
- ½ ounce freshly squeezed lemon juice
- Dash of orange bitters
- Garnish with blood orange wheel
- Squeeze and strain blood orange juice and lemon juice first. You'll want to measure a bit more of the blood orange juice as you'll lose some when straining.
- Fill a mixing glass with ice and add gin, blood orange juice, lemon juice and orange bitters. Stir until chilled.
- Strain into an old fashioned glass filled with ice.
- Garnish with a blood orange wheel.
Love the provenance!
Dad – So well said! It was a fun post to write!
Hi Nicole- . This is a great piece of Hotel Saranac trivia. I have forwarded it on to my brother and sister as we have gone to Saranac all our lives and remember the iconic lights of years ago. It is nice to have the hotel back in working order. We will be making some Hot Saras this summer while we all gather at our family camp.😀
Nini – How wonderful to hear from you! I’m so glad that you liked this post and shared your own Saranac Lake story and that this recipe will be part of your summer memories to come.