Recipe courtesy of Charlotte Voisey
12 Fresh figs, halved
12 oz Simple syrup (one part sugar, one part water)
6 oz Fresh navel orange juice
12 oz Fresh lemon juice
24 oz Sailor Jerry Spiced Rum
24 oz Hudson Baby Bourbon
Garnish with lime wheels and nutmeg.
In a small bowl, muddle the figs well and add the simple syrup. Place a large block of ice in a punch bowl and add the fig mixture and the remaining ingredients. Garnish with thinly cut lime wheels and freshly grated nutmeg.
Our cassis is created by hand-harvesting organically grown local fruit and macerating it with raw cane sugar in a neutral spirit for 4 months in Tuthilltown Whiskey-cured barrels. The aroma is earthy with lightly toasty raspberry & honey tones. The final product is medium-bodied without being syrupy and shows a lovely sweet-tart opening flavor and a light tannic structure. The finish is long and velvety with rich woody and dark berry notes. Because it is a natural product with no preservatives, buyers should treat it like a wine or vermouth and expect it to change the longer the bottle is open. Bottled at 44 proof.
This premium batch-distilled spirit is triple distilled to retain a faint essence of the Hudson Valley apple cider from which it is hand crafted, one batch at a time from apples pressed in local orchards. This is not “apple vodka” (which is typically neutral grain spirits with apple flavoring added). Each 750ml bottle of INDIGENOUS vodka contains the spirit of up to 80 Hudson Valley apples, pressed to cider, fermented under the watchful eyes of our distillers, then carefully guided through our 20-plate copper pot still to create this unique vodka. It is a real fruit spirit like no other, great over ice with a citrus garnish or in one of the many cocktail recipes on our recipes page.
Recipe courtesy of our friend Warren Bobrow.
1 Bottle Half Moon Gin
2 Qts. Freshly Squeezed Grapefruit Juice
1 Qt. Pomegranate Juice (Pom works)
2 Bottles Berlo Prosecco
10 or so shakes of The Bitter Truth Aromatic Bitters, taste, then add more if necessary.
Orange, Lemon and Lime rounds
Ice made with your Mavea “Inspired Water” Pitcher infused with chilies (crush some chile peppers of your choice into your filtered water, place in a 1 gallon container, then freeze as usual)..
Preparation:
1. Add all liquid ingredients to a punch bowl.
2. Add the large block of infused Mavea ice to the punch bowl.
3. Garnish with citrus rounds and serve to an appreciative audience.
4. Refill with ice, gin and pomegranate and grapefruit juices as necessary
Recipe courtesy of Mike McAdams creator of Drinkwell
1 cup of boiling water
1 ounce fresh lime juice (2 fresh squeezed limes) – lemons OK, too
3 ounce of whiskey (I use Hudson Baby Bourbon by Tuthilltown)
2 ounce of homemade jalapeño & ginger infused simple syrup. Includes:
1 cup of sugar (I used Trader Joe’s evaporated cane juice)
1 or 2 chopped-up jalapeños (seeds removed). The more, the spicier.
1/4 of chopped fresh ginger
1/2 cup of water
1. Making the simple syrup: Combine the sugar and water in a sauce pan and put on high heat. Once it boils, reduce heat to low and let sit for 10 minutes. Add in jalapeño and ginger and set heat to medium. Once jalapeño skin turns brownish (4-5 minutes), turn off heat and let cool. Strain into an airtight container (preferably glass) and store leftovers in the ‘fridge.
2. Add the boiling water, lime juice, booze, and simple syrup into a coffee cup and stir. Your cocktail is now ready to enjoy.
Note: Be careful when cutting jalapeños. The spiciness can get on your hands, so either don’t touch anything or use rubber gloves. Also, full props to the Food Wolf’s Cold Cure Cocktail (here), which provided the original inspiration for this recipe.
Another great and creative recipe courtesy of our dear friend Derek Williams of A Tavola .
Recipe courtesy of our dear friend Derek Williams bartender at A Tavola Trattoria
Recipe courtesy of Charlotte Voisey
1.5 oz. Hudson Baby Bourbon
0.5 oz. vanilla syrup
3 parts hot, steamed milk
Combine ingredients in a warm mug
Garnish with a star anise
Recipe courtesy of Charlotte Voisey
1 part Hudson Manhattan Rye
1 part Solerno
0.5 oz. part fresh lemon juice
0.5 oz. part fresh orange juice
0.5 oz part simple syrup
1 dash Angostura bitters
Combine ingredients and shake well
Strain up into a chilled cocktail glass
Garnish with an orange twist
Recipe courtesy of Charlotte Voisey
2 parts Hudson Manhattan Rye
5 blackberries
0.5 oz. part simple syrup
3 parts ginger beer
Muddle blackberries and simple syrup
Add whiskey and shake briefly
Strain over fresh ice in a tall glass
Add Ginger beer, stir
Squeeze half a lime into drink then drop in the ‘spent’ lime shell