Welcome to Juniper: Our Ingredient Driven Cocktail Bar

Many thanks to our friends Seven Days for the article on Juniper! We are very excited to welcome Chef Doug Paine as our Juniper Executive Chef. Doug is joining us from Amuse at The Essex, and before that he was the long-time sous chef for Michael’s on the Hill. Highlighting lots of local flavors, Juniper will feature small plates, appetizers and main dishes and will be open for breakfast and dinner.  Read the full Seven Days article here.

Chef Doug

Chef Doug

Juniper Bar and Restaurant









We have also hired a Head Bartender, Eben Hill. Eben is a master shaker, as well as infusing his own liquors, he tries to incorporate as many local ingredients are possible. He was the chef and owner of the Red Barn Cafe, and has created a cocktail menu with with famous mixologist Dale Degroff among many other achievements.  We could not have found a better bartender than Eben and are very excited to have him!

Juniper Bar will feature many Vermont liquors and have a seasonally changing drink menu. Eben whipped us up some sample cocktails other day and it’s clear the Burlington cocktail scene is in for a treat. A dirty farmer martini (made with pickled vegetable juice and a dehydrated vegetable rim) as well as a muddled cucumber and mint martini was on the menu, in addition to a raspberry simple syrup gin drink and an orange champagne cocktail.  Juniper will be opening the first week of May so stay posted for more details and updates!

Lastly, Spectrum’s Sleep Out was a great success! Although not much sleeping was done, almost $150,000 was raised to support Spectrum. This was Jessica’s first camping experience and she says she’ll do it again next year! We’re very proud of Jess and Hans for participating!

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Sleeping Out

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