Mondays on the BottleBlog will feature a cocktail recipe that is sure to be just the thing to get you through the rest of the work week. Though we don't expect you'll bring in all the fixins into your place of employment, we hope you'll try our recipes responsibly at home! Today, Steve Wernick reminisces on good memories from Penn State.
New Jersey has sent more students to Penn State than any state outside of Pennsylvania. There’s no doubt that many people reading this will have fond memories of places that are no longer there in State College, and prominent among then would be the Train Station restaurant and its companion bar, the Caboose.
Designed to resemble a train station, the restaurant and bar were College Avenue fixtures for many years, before closing in the early 1980’s. While most of the beverage consumption in State College took the form of beer, some bars featured their own specialty drinks. For example, the French 75 was a staple at Café 210 West, and the Release Valve was the featured house drink at the Train Station.
While the recipe for Release Valve can be found in many bartender guides, we’re going to save you the trouble of looking for it. Smuggled out of State College many years ago, the Train Station recipe is as follows:
-1 oz Grenadine
-8 oz Pineapple Juice
-1 oz Rum
-2 oz Vodka
That’s twelve ounces of Happy Valley memories for an awful lot of people. You can simply increase the quantities, while keeping the ratios the same, to make a pitcher of Release Valves for any football party.
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