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
