2 oz. Roggen’s Rum
.25 oz. blackcurrant vinegar* (alt: cider vinegar and a few drops of cassis)
.5 oz. demerara sugar syrup (or maple syrup)
2 dashes walnut bitters
mint leaves
Muddle the mint leaves in the bottom of a pitcher. (“Kind of bang on them; don’t be too rough or they’ll get bitter,” advises Maloney). Add other ingredients, then ice. Stir thoroughly and strain into a chilled martini glass. Garnish with a mint leaf.

2 oz. Hudson  Baby Bourbon
1 egg white
.75 oz. apricot vinegar
.5 oz. honey syrup (1:1 with water) or use ¼ oz. for more sourness
Combine everything in a shaker and “dry shake” for 30 seconds to froth the egg white. Add ice and shake another 30, then strain into a chilled glass with more ice. Garnish with a flag of local fruit, either preserved or fresh.

3 shots Hudson Manhattan Rye Whiskey
2 shots Lucid Absinthe
Crushed Ice (Be sure to crush your ice in a vintage hand cranked machine)
Granulated Raw Sugar (like the product- Sugar in the Raw)
A couple drops of Grade B Maple Syrup (Optional: For depth)
Freshly picked mint

Carefully pick the smallest (they are the most intense) leaves from the mint and wash, wrap in a moist kitchen cloth to keep fresh, pick the nicest ones for the garnish later

To your glass or sterling silver julep cup, add a couple leaves of the mint, then a bit of the sugar, some ice, muddle them around a bit.  Then add a splash of the Tuthilltown Rye, then a splash of the Lucid Absinthe.  Muddle (this means mash up with the rounded end of a wooden spoon) the mint with the sugar with the liquors, adding more ice, mint, sugar and liquors until the vessel is nice and frosty.  Be patient.  This is not a fast drink, but one that requires reverence!

Garnish with the most pristine of mint sprigs and drip a couple of drops of dark Maple Syrup (Like Grade B) over the top for a sweeter finish!

2 oz. sloe gin
1 shot Hudson Manhattan Rye Whiskey
.5 shot St. George absinthe
.5 shot Royal Rose Rose Syrup
freshly squeezed lemon juice
Q ginger ale
Bitter End Mexican Mole bitters

Combine sloe gin, whiskey, absinthe, syrup, and lemon juice over ice and shake. Strain into a coupe glass. Finish with Q ginger ale and 6 drops of mole bitters.  Garnish with a ripe blueberry (or sloe berry if you can find one!).

2 shots of Hudson NY Corn Whiskey
2 shots Casa Noble Tequila
1 tablespoon of Royal Rose Three Chile Syrup
1 medicine dropper of Bitter End Mexican Mole Bitters
cava, champagne, or sparkling wine

Add whiskey, tequila, and Royal Rose Three Chiles Syrups to a cocktail shaker half full of ice.  Shake.  Strain into 2 coupe glasses, then add exactly five drops of the Bitter End Mexican Mole Bitters into each glass.  Top with a splash of cava. Garnish with a cherry.

2oz. Hudson New York Corn Whiskey
3oz. freshly made sweet black tea
3oz. Apple Cider ( Warren prefers unfiltered)
1oz. Royal Rose Three Chilies Syrup ( a nice burn in this syrup)

Brew tea, let cool. Add Apple Cider to the tea. Mix in Hudson New York Corn Whiskey, then add the syrup. Shake and stain into a tall cocktail glass with rock ice. Garnish with a slice of grilled apple.

6 large eggs, plus 2 yolks
.5oz. cup, plus 2 Tbsp sugar
.75oz tsp salt
3 cups whole milk
1/2 cup Hudson Baby Bourbon
1 Tbsp vanilla extract
1/2 tsp grated nutmeg
1 1/4 cup heavy cream, whipped to soft peaks
Additional grated nutmeg for garnish

Whisk together eggs, egg yolks, sugar, and salt in a heavy 4-quart pot. Mix well. Slowly fold in milk until well mixed, whisking continually. Place pot on low burner continuously blending mixture. Stir until the mixture coats your spoon completely. Approximately 25 to 30 minutes.

2 parts Hudson Baby Bourbon
1 part strawberry liqueur
0.5 part Passion Fruit Coulis or
1 part Passion Fruit Juice
Sparkling wine

Put champagne on ice on table near punch bowl. Pour all but sparkling into a punch bowl with ice. Ladle mixture into glasses and top with sparkling. Garnish with strawberry or orange twist.