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
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
Jason Steinberg, Saint George Bistro Ingredients 2 1/2 ounces high-proof rye just under 1/2 ounce simple syrup 3 dashes aromatic bitters 2 dashes orange bitters Delaware Phoenix Walton Waters Absinthe
Cassie Fellet, Rock & Rye Tavern Ingredients 3/4 ounce Tuthilltown Half Moon Orchard Gin 3/4 ounce Cointreau 3/4 ounce Lillet Blanc 3/4 ounce freshly squeezed lemon juice 3 dashes
Riley Murkett, Club Helsinki Hudson Ingredients 2 ounces Harvest Spirits Core Vodka 1/2 ounce Chambord 2 sprigs thyme 1/2 ounce cranberry juice 1 tablespoon “Sugar in the Raw” (turbinado sugar)
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
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
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 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
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
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.
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
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
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
Hudson Valley Restaurant Week is back this October 28 to November 10!
