With Fall Hudson Valley Restaurant Week (HVRW) right around the corner starting November 2 to 15, we’ve compiled the Top 15 fall cocktails crafted by some of the leading mixologists in the Hudson Valley to try when dining out during Restaurant Week – many are made with spirits from local distilleries including Tuthilltown Spirits, Black Dirt Distillery, Warwick Valley Winery and Distillery, Hillrock Estate Distillery and others.
Presented by Valley Table magazine, HVRW spans 114 miles across six New York State counties and all participating restaurants are encouraged to feature local products on their prix-fixe menus. Nearly 200 restaurants are participating in the region’s ultimate food and drink experience and approximately 80 of the participating restaurants are walking distance from a Metro North Railroad stop. For a seamless evening, diners can feel free to indulge, since these restaurants are only a Metro North train ride away from Grand Central.
Here’s a sampling of what’s NEW to drink during Fall HVRW, including recipes so you can try at home too:
A Tavola La Luna alla Salvia
3 oz Tuthilltown Spirits Half Moon Orchard Gin
1½ oz strong brewed chamomile tea (cooled)
1 oz Cardamaro
2 fresh sage leaves
Rim rocks glass with sage leaf, then muddle the leaf in a shaker with a small amount of gin.
Add remainder of gin, chamomile and Cardamaro, then fill shaker with ice.
Lightly shake and strain into rocks glass.
Garnish with second sage leaf
Cedar Street Grill The Maple Leaf
2 oz Black Dirt Distillery Bourbon
1 & 1/2 oz Fresh Lemon Juice
3/4 oz Crown Maple Dark Amber Syrup or Crown Maple Bourbon Barrel Syrup
1 large sprig of Rosemary (Plus 1 sprig for garnish)
1 slice of Lemon
Splash Lemon Lime Soda
Crush the large sprig of rosemary in your hand and add it to the shaker
Add the bourbon, lemon juice, maple syrup, and ice to the shaker. Shake for 15 seconds.
Strain into a highball or cocktail glass filled with fresh ice. Splash with lemon lime soda.
Garnish with rosemary sprig and slice of lemon.
1 oz Harvest Spirits Core Apple Brandy
4 oz apple cider (We use Thompson Cider Mill) or cold apple juice
1 oz sparkling wine (we used cold champagne)
Cold martini glass add two drop bitters, swirl it about.
Add cinnamon stick and serve.
Ralph & Dave’s Classic Manhattan
3oz Hillrock Distillery Bourbon or Rye if you prefer
1oz Antica Formula Sweet Vermouth
I drop Bitters
1 Luxardo Maraschino Cherry and a few drops of the syrup
Chill Cocktail Glass
In a ice filled shaker add, Bourbon/Rye, Vermouth and Bitters
Shake well until frost forms on the outside of the shaker and your hand feels like it’s burning
Add Cherry and Syrup to cocktail glass
Strain contents of the shaker into cocktail glass
Garnish with Orange Twist
Enjoy
Red Hat on the River’s Hudson Sidecar
2 oz White Pike Whiskey made by Finger Lakes Distilling
1 oz all Natural Valencia Orange Triple Sec
1 oz Fresh Squeezed Lemon Juice
Small splash of Peach Schnapps
Mix all ingredients in a shaker over ice and shake. Pour out including the ice into a rocks glass.
Garnish with a lemon wheel
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