
The Last Word
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
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
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
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
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
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
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
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
Paul Maloney, Stockade Tavern / Photo by Timothy Buzinski Ingredients 2 ounces Black Dirt Distillery Apple Jack 1/2 ounce Demerara sugar syrup (1:1 sugar and water, simmer to dissolve) 1
Josh Rosenmeier, Stockade Tavern / Photo by Timothy Buzinski Ingredients 2 3/4 ounces Harvest Spirits Cornelius Applejack 1/2 ounce honey syrup (1:1 honey and water, warm to dissolve) 2 sprigs
Derek Williams, The Huguenot / Photo by Berg’s Imagery Ingredients 2 1/2 ounces Hudson Valley Distillers Adirondack Applejack 1 ounce rye whiskey 3/4 ounce Dancing Pines Chai Liqueur 1 dash
KELLY VERARDO, BAR MANAGER and mixologist at Restaurant North in Armonk, offers an unusual caveat to trepidatious guests about to order her Summer Sidecar cocktail: “I will get you something
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I’ll always love fall in the Hudson Valley best, but there’s something so special about spring. Budding trees, greenery, a warm breeze here and there, daffodils and tulips…you can’t help getting caught up in it all, buoyed by feelings of expectancy and optimism for a new season and fresh start.
Hudson Valley Restaurant Week is back this October 28 to November 10!