La Luna alla Salvia
Valley Table Staff
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
Drink
The Twentieth Century Cocktail (UK Recipe, c.1937)
Valley Table Staff
Gary Regan Ingredients 1 1/2 ounces gin 1/2 ounce Lillet Blonde (or Dubonnet Blonde) 1/2 ounce white creme de cacao 1/2 ounce fresh lemon juice Method Shake over ice and
The Rose (Parisian Recipe, c.1920)
Valley Table Staff
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)
Valley Table Staff
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
Valley Table Staff
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
The Aviation Cocktail (New York recipe, c.1916)
Valley Table Staff
Gary Regan Ingredients 2 ounces gin 1/2 ounce maraschino liqueur 1/2 ounce fresh lemon juice Method Shake over ice and strain into a chilled cocktail glass.
Strawberry Margarita
Valley Table Staff
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
Valley Table Staff
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
Valley Table Staff
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
Valley Table Staff
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
Valley Table Staff
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
Valley Table Staff
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
Valley Table Staff
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
Valley Table Staff
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
Valley Table Staff
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)
Valley Table Staff
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
Thai Tomato Cocktail
Valley Table Staff
Amy Goldman, “The Heirloom Tomato” Serves 8 Ingredients 4 pounds yellow or orange tomatoes, coarsely chopped 1 tablespoon salt 2 teaspoons sugar 4 strips lime zest, 2 to 3 inches
2015 Jack Rose
Valley Table Staff
James Michael Brown, Valley at The Garrison Serves 1 Ingredients 3 ounces Black Dirt Apple Jack 1/2oz American Fruits Sour Cherry Cordial 1/2oz Fresh-squeezed Lemon and Lime Juices Dash Local
