Tuthilltown Spirits

Event: Indie Spirits Expo 2012

luz — Mon, 14 May 2012 16:14:28 +0000

Meet the distillers, brand owners, importers and others who make it possible for you to enjoy a great a variety of small batch, unique and artisinal spirits from around the world.

www.indiespiritsexpo.com

Tuesday, May 15th, 2012 5:00pm – 8:00pm

Crimson
915 Broadway
New York, NY 10010

212.505.2192

A Mother’s Day Salute to the Matriarchs of Modern Distilling

luz — Thu, 10 May 2012 18:14:48 +0000

Make sure you buy tickets for this wonderful event that will be going on this Sunday for Mother’s Day.

Click here to view more: www.timeout.com

HENRY CLAY’S SOUTHERN-STYLE MINT JULEP

luz — Mon, 07 May 2012 17:38:14 +0000

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.

Spring Races

luz — Mon, 07 May 2012 17:36:26 +0000

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.

Thinking of Drinking: 2 Racy Cocktails

luz — Mon, 07 May 2012 17:32:26 +0000

Get ready with the Kentucky Derby this weekend with these racy cocktails!

Click here to view more: www.capitalcookingshow.blogspot.com

River City Whisky Society

luz — Mon, 07 May 2012 15:41:09 +0000

“The River City Whisky Society met April 21st for their bi-monthly meeting. 19 were in attendance. There were two things special about this meeting: First we honored a member who recently got a very prominent position with a local police department, and second, we had a representative from Major Brands give a presentation on five from the Hudson Whiskey line, and three from The Balvenie line.”

Click here to view more: www.rivercitywhiskysociety.com

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luz — Fri, 04 May 2012 18:28:09 +0000

crawfish-for-tuthilltown6

luz — Fri, 04 May 2012 18:27:47 +0000

Chocktail

luz — Thu, 03 May 2012 17:52:03 +0000

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.

Whiskey Sour

luz — Thu, 03 May 2012 17:49:26 +0000

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.