Recipes

Silver Queen Daisy

Recipe courtesy of Tad Carducci of Tippling Brothers. A huge thank you to Tad for making this great recipe!

2 oz. Hudson NY Corn Whiskey
0.75 oz.  Dimmi Liquore (St. Germain can be substituted)
1 oz. lemon juice
0.25 oz. grenadine
2 dashes orange bitters

Shake all ingredients and strain into chilled cocktail glass. Garnish with fresh white corn, sliced off the ear.

Manhattan Love Story

1.5 oz. Hudson NY  Whiskey
1 oz. dry sake
0.5 oz. ginger liqueur
2 dashes peychaud bitters

Combine all ingredients in a glass martini glass. Garnish with an orange peel.

El Cabrito “The Little Goat”

Recipe courtesy of Daniel Nelson

2 dashes “The Bitter Truth” chocolate mole bitters
10 to 12 leaves of Rosemary
Barspoon or Sombro Mezcal
1 oz. June – GVine liquer
2 oz. Hudson NY Corn Whiskey

Rinse a cocktail glass with the mezcal.

Combine all ingredients except the whiskey in a mixing glass.
Lightly bruise the Rosemary.
Add corn whiskey and stir.
Double strain into the mezcal rinsed cocktail glass.
Garnish with an orange twist and sprig of Rosemary.

Zombie Root Carousel


Recipe courtesy of Warren M. Bobrow  Editor & Food Journalist/ Photojournalist from www.wildriverreview.com/wildriver/

In a cocktail shaker, mash several maraschino cherries to a pulp
2 oz.  Hudson Manhattan Rye Whiskey
1 oz. Root USDA Certified Organic Liquor
Finish with a shake or two of Fee Brothers Rhubarb Bitters and some freshly scraped ginger root.

Add ice, top with ginger ale. Shake, strain and pour over fresh ice in a tall glass.

The Gastronomica Cocktail

Recipe courtesy of Chefs Nils Noren and Dave Arnold of The French Culinary Institute.

2 oz. Tuthilltown Spirits Hudson Manhattan Rye Whiskey
1.5 oz. pecan syrup*
0.5 oz. lemon juice
Pinch of salt

Serve over ice in an old fashioned glass.

Pecan Syrup
200 grams water
3 grams TIC Pretested Ticaloid 210S (gum arabic and xanthan gum mix)
130 grams pecan oil
200 grams sugar

Hydrate the Ticaloid 210S in water with a hand blender.
Add pecan oil and blend till smooth.
Add sugar and blend till smooth.

Pecan Oil
400 grams whole pecans, ground to a paste in a VitaPrep.
Load pecan paste into a centrifuge, spin at 10,000 g’s for 20 minutes.
(When you spin pecans this way, you get a layer of oil—used here for the cocktail, a layer of super-primo nut butter, and a layer of pecan paste and skins).

Hudson River Winter

Recipe courtesy of  Johnathan Pogash (the Cocktail Guru)

1.5 oz. Hudson River Rum
0.25 oz. St. Elizabeth’s Allspice dram
1 oz. Apple Cider
1 dash The Bitter Truth orange bitters
0.5 oz. fresh lemon juice
Agave nectar to taste

Directions: Shake all ingredients in a cocktail shaker with ice and strain into a cocktail glass.
Garnish: cloved orange peel

THE UPSTATE MANHATTAN

Recipe courtesy of William Dowd

3 parts Hudson Baby Bourbon
1 part Warwick Valley Sour Cherry Cordial
2 dashes Fee Brothers Old Fashioned Aromatic Bitters
1 Montmorency cherry

Put whiskey, sour cherry cordial and fresh ice cubes in a cocktail shaker. Stir several times, then add bitters. Stir vigorously to chill the mixture, then strain into a chilled cocktail glass. Garnish with Montmorency cherry. If not in season, you may use a traditional maraschino cherry. (For a tangier cocktail, substitute Fee Brothers Rhubarb Bitters.)

il Buco Sour

Recipe courtesy of Blythe Gruda

2 oz. Hudson Four Grain Whiskey Bourbon
2 oz. Persimmon Sour *(instructions recipe below)
Thyme Simple Syrup
Fresh Thyme
0.25 oz. Sagrantino Passito

Add  ice and ingredients to rocks glass.
Shake very hard for froth.
Add a dash of  Sagrantino Passito, poured slowly, against the edge of glass
Finish with a few sprigs of Fresh Thyme leaves

Persimmon Sour ***
1 qt. peeled, pureed and strained Persimmons
1 qt. Fresh Lemon Juice
0.25 qt. Fresh Lime Juice
0.25 qt. Thyme Simple Syrup (sugar boiled down with water and Bunches of Fresh Thyme and Lemon Thyme)

Mix Well. Chill and Serve

Grandma’s Apple Rye

Recipe courtesy of  Nathan Osborne, Bar Manager of Blackberry Farm

1.5 oz. Hudson Manhattan Rye Whiskey
1 oz. brown sugar syrup (1 1/2 cup light brown sugar + 1/2 cup white sugar + 1 cup hot water)
2 dashes Fee Brothers Aromatic Bitters
2 slices apple (Something local is best, but you probably have access to several varieties in your grocery store. Try to use a sweeter apple to help balance the spicy rye flavor, ideally a Wine Sap, Rome Beauty or Pink Lady if you can find them.)
1 cinnamon stick (as garnish)

In a Collins glass, muddle the apple to release the juice. Add ice, whiskey, bitters and syrup. Give a quick shake and pour all contents into a heavy rocks glass (including the chunks of apple). Garnish with the cinnamon stick.

Click here to view Blackberyy Farm’s website: www.friendsofblackberryfarm.com

The Eldred

the eldred (1)

2 oz. Hudson baby Bourbon
1 oz. maple syrup, grade B preferred
1 oz. fresh lemon juice

Combine ingredients in a shaker over ice and shake vigorously. Pour into rocks glass. Enjoy!

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