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
IN THE UNITED STATES, BY LEGAL DEFINITION vodka is “without distinctive character, aroma, taste or color,” and domestic distillations of vodka are required to reach a minimum of 190 proof (95
NOW THAT WE GET TO ENJOY the lazy, hazy, crazy days of summer in the Hudson Valley, think about enjoying crisp, refreshing white wines—lighter, simpler, fruit and acid-driven dry or
FOR THE PAST YEAR, Mid-Hudson Valley families have been able to enjoy superior milk produced by a group of select local farms, privately distributed and marketed in a couple of
WHEN THE WEATHER TURNS WARM, our food turns cold. And so does our wine. Gone are the chilly days and nights of stick-to-your-ribs stews and big red wines. Welcome lots
WHEN IT COMES TO FOOD AND WINE pairing, we all can be thankful that the old days of “white wine with fish, red wine with meat” are over. These days,
HISTORICALLY, CIDER—THE HARD STUFF—is the alcoholic beverage of choice in the Hudson Valley; wine is a relative newcomer. In fact, from the founding of the Republic and until Prohibition became
THE ELEGANTLY SCRIPTED labels on Harney & Sons tea tins conjure up images of men in bowler hats and ladies in flowered aprons packaging tea in a quaint tearoom outside
COFFEE LOVERS ARE a committed—and sometimes eccentric—bunch. “Without my morning coffee I’m just like a dried-up piece of roast goat,” wrote Johann Sebastian Bach in his 1732 Coffee Cantata (BWV
IN THE HUDSON VALLEY TODAY, small is big. Family wineries, micro breweries, small-batch distillers, artisanal this and hand-made that—there’s a seeming treasure trove of limited-edition local spirits being produced, and
BLACK DIRT DISTILLERY Black Dirt Bourbon This whiskey is deep in flavor, spice, oak, grain; there are a myriad of drinks waiting to be mixed with this. CATSKILL DISTILLING CO.
AS WE ENTER the Celebration Season, which starts with the Thanksgiving feast in late November, runs to the conspicuous consumption of Chanukah, Kwanzaa and Christmas in December, jumps quickly to
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
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
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
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
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
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
Hudson Valley Restaurant Week is back this October 28 to November 10!
