Hudson Valley Sunrise

Recipe courtesy of Nathan Storey.

2 oz. fresh apple cider
0.5 oz. fresh lemon juice
0.25 oz. cherry infused brandy (optional)
2 drops Fee Brothers Orange Bitters

Shake over ice and strain into a fancy glass. Garnish with the peel of a kumquat.

The Hudson Valley Sunrise cocktail was created by Tuthilltown fan Nathan Storey, who works for, a new website which connects donors and volunteers to environmental projects in their neighborhoods to inspire new environmental knowledge and action.

James Appleseed

Recipe courtesy of Brian Van Flandern of  Creative Cocktail Consultants.

0.5 oz.  Hudson Baby Bourbon
1 oz. Don Julio Reposado Tequila
0.5 oz. Lustau Dry Palo Cortado Sherry
0.25 oz. fresh lemon juice
0.25 oz. agave nectar
0.5 oz. locally sourced apple cider
0.25 tsp. ground cinnamon

Broiled Citrus Salad with Bourbon and Brown Sugar

Recipe courtesy of Steve Slagsvol

2 quarts jarred citrus salad, drained
(reserve liquid for another use)
3 ounces  Hudson Four Grain Bourbon Whiskey
0.3 cup brown sugar, 3 handfuls
Several sprigs fresh mint, for garnish

Arrange drained citrus in a casserole dish, douse fruit with bourbon. Top fruit with 3 handfuls of brown sugar sprinkled evenly over the top. Place casserole under a hot broiler 6 inches from heat source for 7 or 8 minutes until sugar just begins to brown and bubble. Garnish warm casserole with torn or chopped fresh mint leaves

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

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


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.)