As You Wish
Valley Table Staff
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
Drink
Le Express Fizz
Valley Table Staff
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
MHBC Dark & Stormy
Valley Table Staff
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.
The Maple Leaf
Valley Table Staff
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
Roman Punch
Valley Table Staff
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.
Spiced Wine
Valley Table Staff
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
Hudson Valley Whiskey
Timothy Buzinski / Photos Eva Deitch
THERE ARE FEW more satisfying winter tipples than a glass of whiskey. A finger or two of warming spirits charms many of us on a cold winter’s night. Perhaps the
Shrub “Adult” Soda
Valley Table Staff
The Hudson Standard Serves 1 Ingredients 1 ounce shrub 6 ounces seltzer lemon twist Method Mix all of the ingredients with ice. Adjust with more seltzer or shrub to taste
Saffron & Mango Green Tea
Valley Table Staff
Darren Joseph, Tuthill House Ingredients 1 cup water 1 cup apple cider vinegar 1 cup sugar in the raw 2 tea bags of saffron and mango green tea Method In
Old New York
Valley Table Staff
by Kelly Verardo, Restaurant North Serves 1 Ingredients 1 1/2 ounces bourbon 1 ounce Bittermans grapefruit bitter liqueur 1 ounces homemade grenadine orange twist Method In a mixing glass gilled
Nights in Mink
Valley Table Staff
By Darren Joseph, Tuthill House Ingredients 3 dashes whiskey barrel aged bitters 1/4 ounce spiced maple syrup 1/4 ounce saffron and mango green tea shrub 1/2 once fresh lemon juice
Homemade Grenadine
Valley Table Staff
Kelly Verardo, Restaurant North Makes about 16 cocktails Ingredients 2 cups fresh pomegranate juice 2 cups sugar 1/4 cup dried hibiscus flowers 2 tablespoons molasses 1 teaspoon orange blossom water
The Last Word
Valley Table Staff
By Jordan Thomas, The Shelter A classic cocktail first published in Ted Saucier’s 1951 cocktail guide Bottom’s Up, but dates back to the Detroit Athletic Club around the time of
Dancing Damson
Valley Table Staff
Jordan Thomas, The Shelter Ingredients 1 ounce malty herbaceous gin such as Orange County 1 ounce Averell damson plum gin 1/2 ounce Cocchi Americano (Lillet Blanc also works well) 1/2
Strawberry & Basil Martini
Valley Table Staff
Scott Levi, Nina Ingredients 1/2 ounce freshly squeezed lime juice 1/2 ounce simple syrup 3 large leaves fresh basil 6 slices fresh strawberries 1 ounce Orange County Gin 1 ounce
Cucumber Gimlet
Valley Table Staff
Scott Levi, Nina / Photo by Samantha Seeley Ingredients 2 quarters fresh lime, plus thin slice to garnish 4 slices cucumber 1 ounce St. Germain Liqueur 2 ounces Orange County
Southside Sazerac
Valley Table Staff
Jason Steinberg, Saint George Bistro Ingredients 2 1/2 ounces high-proof rye just under 1/2 ounce simple syrup 3 dashes aromatic bitters 2 dashes orange bitters Delaware Phoenix Walton Waters Absinthe
Corpse Reviver
Valley Table Staff
Cassie Fellet, Rock & Rye Tavern Ingredients 3/4 ounce Tuthilltown Half Moon Orchard Gin 3/4 ounce Cointreau 3/4 ounce Lillet Blanc 3/4 ounce freshly squeezed lemon juice 3 dashes
