Recipe by Collin Bringman / Photos by Colleen Stewart Ingredients 1 ounce Raspberry-Blackberry Puree 1 ounce Lemongrass Syrup 2 ounces lemonade 1 12 ounce bottle Smart Beer Raspberries and blackberries, for
Collin Bringman, Reckless Remedies / Photo by Colleen Stewart Ingredients 1 ounce Cranberry Puree 1 ounce freshly squeezed orange juice 1/2 ounce Walnut Puree 1 1/2 ounces 1857 Vodka Orange zest,
THIS IS THE TIME OF YEAR for those large and small gatherings with family and friends that happen all too infrequently much of the rest of the year. One traditional
Collin Bringman, Reckless Remedies / Photo by Colleen Stewart Ingredients 3 ounces fresh pomegrante juice 1/2 ounce honey-ginger syrup Whitecliff Vineyard’s Awosting White Honeycomb, for garnish (optional) Honey-Ginger Syrup 1/2 cup honey
Collin Bringman, Reckless Remedies / Photo by Colleen Stewart Ingredients 3 ounces local apple cider 1 ounce Denning’s Point Beacon Bourbon 2 ounces Bad Seed Cider’s Ginga Roots hard cider Pinch
Collin Bringman, Reckless Remedies / Photo by Colleen Stewart Ingredients 1 1/2 ounces Dutch’s Spirits Sugar Wash Moonshine 2 ounces pumpkin puree 1 ounce spice syrup Cinnamon stick Candied pumpkin seeds
Collin Bringman, Reckless Remedies / Photo by Colleen Stewart Ingredients 2 ounces bourbon cream 2 ounces cold brewed Irving Farm Coffee Roaster HVRW Blend coffee 2 ounces Keegan Ales‘s Mother’s Milk
World-class beer is being brewed in every county in the Hudson Valley, a brewing resurgence riding the tide of what has come to be known as craft beer. With origins
Michael Polasek, Bluestone Bistro Serves 1 Ingredients 2 ounces Denning’s Point Maid of the Meadow 1 ounce fresh squeezed lemon juice 3/4 ounce simple syrup 1 ounce club soda Method
Clark Moore, Mixologist Inspiration struck mixologist Clark Moore while tasting Denning’s Point Distillery’s Maid of the Meadow. This cocktail is ideal for an evening with “a bit of a bite
Douglass Miller, Professor of Table Service ad Management, The Culinary Institute of America Inspired by the purity of the Harvest Spirits Core Black Raspberry Vodka, Culinary Institute of America Professor
The Mill at Tuthill House Tuthilltown’s Indigenous Wheat Vodka provides the perfect base for this fresh summer cocktail. A dash of rhubarb bitters and a bright splash of lime perfectly
The Mill at Tuthill House For a tropical cocktail Tuthilltown’s Indigenous Apple Vodka is first infused with vanilla bean and then garnished with an edible pansy (read more on edible
Madison Kitchen Ingredients 2 sprigs fresh rosemary 3 ounces 287 whiskey 3/4 ounces White Oak Farm maple syrup (Yorktown Heights) 1/4 ounces rosemary simple syrup 1 ounces lemon juice 1 ounces Triple Sec Method Crush
The Tap House Ingredients 1 ounce Blood Orange Juice 6 dashes of The Hudson Standard “Lovestruck” Bitters 1/2 ounce St Germain Method Shake and pour over snifter with ice. Top
Benjamin Steakhouse Ingredients 3 parts Belvedere 1 part Chambord 1/2 ounce Simple Syrup Splash of cranberry Method Stir ingredients together and serve in a chilled martini glass. Garnish with a
Baja 328 Ingredients 5 Muddled Raspberries 1 1/2 ounces Casadora Blanco Tequila 3/4 ounces Fresh Squeezed Lime Juice 1/2 ounces Agave Nectar Method Shake & pour over ice
Iron Horse Grill, Pleasantville Serves 1 Ingredients 2 1/4 ounce Hudson Baby Bourbon 1 ounce Graham’s 10-year Tawny Port 1/2-ounce maple syrup Dash of Angostura Bitters Method Pour all ingredients over ice into
Hudson Valley Restaurant Week is back this October 28 to November 10!
