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The Dinah Washington

Riley Murkett, Club Helsinki Hudson Ingredients 2 ounces Harvest Spirits Core Vodka 1/2 ounce Chambord 2 sprigs thyme 1/2 ounce cranberry juice 1 tablespoon “Sugar in the Raw” (turbinado sugar)

The Bitter Jack

Derek Williams, The Huguenot Ingredients 2 1/2 ounces Tuthilltown Spirits Indigenous Apple Vodka 2 ounces Hudson Valley Distillers Chancellor’s Hardscrabble Applejack 1 ounce fresh grapefruit juice 6 drops Dutch’s Colonial

La Luna alla Salvia

Derek Williams, a Tavola / Photo by Berg’s Imagery Ingredients 3 ounces Tuthilltown Spirits Half Moon Orchard Gin 1 1/2 ounces strong brewed chamomile tea (cooled) 1 ounce Cardamaro 2

The Rose (Parisian Recipe, c.1920)

Gary Regan Ingredients 2 ounces dry vermouth 1 ounce kirschwasser 1 teaspoon raspberry syrup (or Chambord liqueur) Method Stir over ice and strain into a chilled cocktail glass.

The O.C.C. (Orange County Cocktail)

The Valley Table Staff Ingredients 6 oz Charbay Blood Orange Vodka 1 tsp Wood’s Boiled Cider Juice of 1 temple orange, or other juice orange Juice of 1 lime Method

Gin Gimlet

Jordan Thomas, The Shelter Serves 1 Ingredients Gimlet 2 ounces Catskill Distilling Company Curious Gin ¾ ounce lime cordial (may be adjusted to taste; recipe follows) 1 kaffir lime leaf

Strawberry Margarita

Marnie MacLean, Thompson-Finch Farm / Photo by Margaret Rizzuto Ingredients 1 quart frozen strawberries, 2 cups lemonade or lemon juice A little bit of sugar Tequila (the amount is a

Rhubarb Collins

Agnes Devereaux, Village Tea Room The Village Tea Room mixes organic sparkling lemonade with this syrup and gin to make a Collins. You can also use lime or lemon juice

Rhubarb and Pomegranate Refresher

Yamuna Devi, The Art of Indian Vegetarian Cooking (Dutton, 1987) Pomegranate juice is a popular repast in India, this combination of rhubarb and pomegranate is brilliant in color. Both fruits

Peter Rose’s Hot Chocolate

Peter Rose Servings: (8) 4-ounce cups Ingredients 4 squares unsweetened baking chocolate, cut into quarters 1/2 teaspoon cinnamon 1/8 teaspoon cayenne pepper (or more to taste) 1/4 teaspoon ginger 4

Lime Cordial

Makes 2 cups Ingredients 1 cup finely strained lime juice 1 cup granulated sugar 2 inches fresh ginger, sliced (lemongrass and white peppercorns may also be added) Method In a

Lemon Balm Brandy

Dina Falconi Ingredients 10 ounces brandy 1 large handful fresh lemon balm leaves or flowering tops (stripped off main stalk) 4 ounces water 3 tablespoons raw honey Method Add all

Homemade Root Beer

Michael Pardus (12) 12-ounce bottles Ingredients 1 gallon water 1 1/2 cups white sugar (adjust to taste) 2 tablespoons root beer extract (adjust to taste) 1/4 teaspoon dry active yeast

Ginger Beer

Mary Young & Evelyne Richardson Ingredients 1 cup minced fresh ginger 1 quart boiling water Juice of 2 lemons 3 1/2 cups pineapple juice generous dash of freshly ground nutmeg

Crown Maple Mack & Jack

Justin Montgomery, Harper’s Ingredients 2 ounces Tuthilltown Spirits Hudson Four Grain Bourbon 1 ounce sage-maple syrup (Crown Maple syrup steeped with fresh sage and orange zest) Method Prepare the steeped

Spiced Red Wine (Bisscopswijn)

Peter Rose, Valley Table Ingredients 1 bottle full-bodied wine (Shiraz or Merlot) 10 cloves 1 orange, very well scrubbed 3 cinnamon sticks 1 blade whole mace, or 1/4 teaspoon ground

Hudson Valley Restaurant Week is back this April 8-21!