Known for her custom infusions — like cinnamon-and-chili-pepper-infused bourbon and rainbow-bell-pepper-and-black-peppercorn-infused vodka — Amherst native Emily Johnston creates inventive drinks at Judie’s Restaurant, where she’s worked since 2009. For the 6th Annual Samuel Minot Jones Awards for Literary Achievement (aka the Sammys) on April 25, she will be pouring a Moulin Rouge.
“It’s a twist on the French 75,” she says, “a drink that originated in World War I and was so strong it felt like being hit by a French 75-millimeter field gun.” Johnston’s version is lighter, crafted with local V One vodka, elderflower liqueur, organic red wine, a splash of prosecco and finished with a lemon twist.
Meanwhile, Keith Whitfield, founder of Night Owl Cocktail Club, a pop up catering outfit, is donating an after-dinner drink and dessert pairing at the library fundraiser to be served after the ceremony.
His cocktail, The Well Read, pairs bourbon with a homemade elixir made with rose, clove and pomegranate molasses, among other things. “Because of the homemade herb liqueur, The Well Read is difficult to recreate — you have to come to the Sammys to taste it,” he says.
The Sammys are named for Samuel Minot Jones, the Library’s first benefactor and namesake. Jones contributed the initial funding for the endowment that continues to provide a portion of the Library budget annually. Over the past five years, the Sammys have brought in over $120,000 in support for the Jones, Munson and North Amherst Libraries. All proceeds from the awards ceremony will be used to support Library collections, purchasing materials in all formats and for all ages.
This year’s event will be held at Amherst College’s Converse Hall on April 25, from 6:00 – 9:00 p.m. Honorees include Richard Michelson; The Eric Carle Museum of Picture Book Art; Bruce Watson and Aaron Becker. Sammys tickets can be purchased at the Jones Library or online at joneslibrary.org/sammys. Tickets start at $75, and include food, drinks and live music.
1oz V One vodka
1oz organic red blend wine
1oz fresh lemon juice
Dash of St. Germaine
Shake on ice, strain, top with prosecco
Garnish with fresh lemon peel
1½ oz bourbon
1½ oz “The Well Read” liqueur (Whitfield’s homemade mix of rose, clove, damiana, basil, pomegranate molasses and citrus)
Shake, then strain
Pour into a Collins glass and top with bubbles of your choice
Claudia Canale-Parola is a library-loving grant writer for local fundraising firm Financial Development Agency. She was one of the community volunteers who helped create the Sammys in 2014, and has been an active volunteer ever since.