A specialty of the Willard InterContinental’s Round Robin Bar, the Mint Julep is an elegant cocktail evoking an air of hospitality and congeniality.
6-8 Mint leaves
1 Tablespoon sugar
Lemon
Cracked ice
Powdered sugar
Sparkling water
2 oz. Hudson Baby Bourbon
Place mint leaves, 1-tablespoon sugar and a small measure of bourbon in a crystal tumbler. Gently muddle with a spoon. Place a scoop of freshly cracked ice in tumbler and stir vigorously. Top off with more ice. Add equal measures of bourbon and sparkling water to fill glass. Place a sprig of fresh mint on top; zest with a twist of lemon and dust with powdered sugar.
2 oz Hudson Manhattan Rye Whiskey
1.25 oz simple syrup
.75 oz Lemon Juice, fresh
.75
oz Lime juice, fresh
3 tablespoons pineapple
1 sprig mint
Garnish: pineapple leaf and lime wheel
Muddle the pineapple and mint with the simple syrup. Pack glass with ice. Add remaining ingredients. Stir well. Garnish and serve.
Recipe Courtesy of Paul Maloney of the Stockade Tavern in Kingston, NY
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.
Recipe Courtesy of Paul Maloney of the Stockade Tavern in Kingston, NY
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.
Recipe courtesy of our friend Warren Bobrow
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!
Recipe courtesy of our friend Warren Bobrow
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!).
Recipe courtesy of our friend Warren Bobrow
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.
Recipe courtesy of our friend Warren Bobrow
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.
Recipe courtesy of Carlo DeVito
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.
Recipe courtesy of Carlo DeVito
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.
