Not Grandma’s Lemonade
Valley Table Staff
Michael Polasek, Bluestone Bistro Serves 1 Ingredients 2 ounces Denning’s Point Maid of the Meadow 1 ounce fresh squeezed lemon juice 3/4 ounce simple syrup 1 ounce club soda Method
Drinks
Rite of Spring
Valley Table Staff
Clark Moore, Mixologist Inspiration struck mixologist Clark Moore while tasting Denning’s Point Distillery’s Maid of the Meadow. This cocktail is ideal for an evening with “a bit of a bite
Hudson Valley Bramble
Valley Table Staff
Douglass Miller, Professor of Table Service ad Management, The Culinary Institute of America Inspired by the purity of the Harvest Spirits Core Black Raspberry Vodka, Culinary Institute of America Professor
Drink Me
Valley Table Staff
The Mill at Tuthill House Tuthilltown’s Indigenous Wheat Vodka provides the perfect base for this fresh summer cocktail. A dash of rhubarb bitters and a bright splash of lime perfectly
Snake in the Coconut Grove
Valley Table Staff
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
Crimson Crush
Valley Table Staff
Benjamin Steakhouse Ingredients 3 parts Belvedere 1 part Chambord 1/2 ounce Simple Syrup Splash of cranberry Method Stir ingredients together and serve in a chilled martini glass. Garnish with a
Raspberry Smash
Valley Table Staff
Baja 328 Ingredients 5 Muddled Raspberries 1 1/2 ounces Casadora Blanco Tequila 3/4 ounces Fresh Squeezed Lime Juice 1/2 ounces Agave Nectar Method Shake & pour over ice
Hudson Valley Drake Manhattan
Valley Table Staff
Iron Horse Grill, Pleasantville Serves 1 Ingredients 2 1/4 ounce Hudson Baby Bourbon 1 ounce Graham’s 10-year Tawny Port 1/2-ounce maple syrup Dash of Angostura Bitters Method Pour all ingredients over ice into
As You Wish
Valley Table Staff
Tuthill House Serves 1 Ingredients 2 ounces strawberry-infused Half Moon Gin 1/4 ounce organic aged balsamic vinegar 1 ounce Demerara syrup 1 cup egg whites 2 ounces lime juice 1
Le Express Fizz
Valley Table Staff
John Lekic, Le Express / Photo by Eva Deitch Serves 1 Ingredients 2 oz Laird’s apple jack brandy 3/4 oz Apple cider syrup 3/4 oz lemon juice 1 local farm-raised
The Maple Leaf
Valley Table Staff
Cedar Street Grill Serves 1 Ingredients 2 oz Black Dirt Distillery Bourbon 1 & 1/2 oz Fresh Lemon Juice 3/4 oz Crown Maple Dark Amber Syrup or Crown Maple Bourbon Barrel Syrup
Roman Punch
Valley Table Staff
Peter Rose Serves 5 Ingredients 1 pint lemon sorbet 1/2 cup each: orange juice, rum, seltzer Method Combine in a blender, mix thoroughly. Serve immediately or keep in the freezer.
Spiced Wine
Valley Table Staff
Peter G. Rose Ingredients 1 orange stuck with 10 cloves 1/4 teaspoon ground mace 3-inch cinnamon stick 4 cups water 1 bottle burgundy wine Sugar to taste (about 1/2 to
Shrub “Adult” Soda
Valley Table Staff
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
Saffron & Mango Green Tea
Valley Table Staff
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
Old New York
Valley Table Staff
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
Nights in Mink
Valley Table Staff
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
Homemade Grenadine
Valley Table Staff
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
