Lime Cordial
Valley Table Staff
Makes 2 cups Ingredients 1 cup finely strained lime juice 1 cup granulated sugar 2 inches fresh ginger, sliced (lemongrass and white peppercorns may also be added) Method In a
Drinks
Lemon Balm Brandy
Valley Table Staff
Dina Falconi Ingredients 10 ounces brandy 1 large handful fresh lemon balm leaves or flowering tops (stripped off main stalk) 4 ounces water 3 tablespoons raw honey Method Add all
Homemade Root Beer
Valley Table Staff
Michael Pardus (12) 12-ounce bottles Ingredients 1 gallon water 1 1/2 cups white sugar (adjust to taste) 2 tablespoons root beer extract (adjust to taste) 1/4 teaspoon dry active yeast
Ginger Beer
Valley Table Staff
Mary Young & Evelyne Richardson Ingredients 1 cup minced fresh ginger 1 quart boiling water Juice of 2 lemons 3 1/2 cups pineapple juice generous dash of freshly ground nutmeg
Crown Maple Mack & Jack
Valley Table Staff
Justin Montgomery, Harper’s Ingredients 2 ounces Tuthilltown Spirits Hudson Four Grain Bourbon 1 ounce sage-maple syrup (Crown Maple syrup steeped with fresh sage and orange zest) Method Prepare the steeped
Spiced Red Wine (Bisscopswijn)
Valley Table Staff
Peter Rose, Valley Table Ingredients 1 bottle full-bodied wine (Shiraz or Merlot) 10 cloves 1 orange, very well scrubbed 3 cinnamon sticks 1 blade whole mace, or 1/4 teaspoon ground
Thai Tomato Cocktail
Valley Table Staff
Amy Goldman, “The Heirloom Tomato” Serves 8 Ingredients 4 pounds yellow or orange tomatoes, coarsely chopped 1 tablespoon salt 2 teaspoons sugar 4 strips lime zest, 2 to 3 inches
2015 Jack Rose
Valley Table Staff
James Michael Brown, Valley at The Garrison Serves 1 Ingredients 3 ounces Black Dirt Apple Jack 1/2oz American Fruits Sour Cherry Cordial 1/2oz Fresh-squeezed Lemon and Lime Juices Dash Local
Applejack Old Fashioned
Valley Table Staff
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
Applejack Julep
Valley Table Staff
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
Adirondack Jack
Valley Table Staff
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
