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
Tuthill House Serves 1 Ingredients 2 ounces strawberry-infused Half Moon Gin 1/4 ounce organic aged balsamic vinegar 1 ounce Demerara syrup 1 cup egg whites 2 ounces lime juice 1
John Lekic, Le Express / Photo by Eva Deitch Serves 1 Ingredients 2 oz Laird’s apple jack brandy 3/4 oz Apple cider syrup 3/4 oz lemon juice 1 local farm-raised
Rob Romanillos & Kyle Kelley, Mill House Brewing Company Ingredients 1.5 ounces cascade hop-infused goslings rum 1 ounce house made ginger syrup .75 ounce oloroso sherry .75 ounce fresh lime juice .5 ounce St.
Cedar Street Grill Serves 1 Ingredients 2 oz Black Dirt Distillery Bourbon 1 & 1/2 oz Fresh Lemon Juice 3/4 oz Crown Maple Dark Amber Syrup or Crown Maple Bourbon Barrel Syrup
Peter Rose Serves 5 Ingredients 1 pint lemon sorbet 1/2 cup each: orange juice, rum, seltzer Method Combine in a blender, mix thoroughly. Serve immediately or keep in the freezer.
Peter G. Rose Ingredients 1 orange stuck with 10 cloves 1/4 teaspoon ground mace 3-inch cinnamon stick 4 cups water 1 bottle burgundy wine Sugar to taste (about 1/2 to
