5 Can’t-Miss Cocktails During Fall Hudson Valley Restaurant Week

Five standout cocktails from November 2015’s Hudson Valley Restaurant Week — and how to make them

This fall’s Hudson Valley Restaurant Week (November 2-15) features a variety of cocktails for customers to enjoy in conjunction with their delicious, discounted meals. (Read all about it here.) Can’t make it to all 200 of the participating restaurants? Don’t worry: here’s how to indulge in these creative concoctions right in the comfort of your own home. Start slideshow »

Photograph courtesy of Hudson Valley Restaurant Week


A Tavola Trattoria
46 Main St., New Paltz

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  • 3 oz Tuthilltown Spirits Half Moon Orchard Gin
  • 1½ oz strong brewed chamomile tea (cooled)
  • 1 oz Cardamaro
  • 2 fresh sage leaves
  1. Rim rocks glass with sage leaf, then muddle the leaf in a shaker with a small amount of gin.
  2. Add remainder of gin, chamomile, and Cardamaro, then fill shaker with ice.
  3. Lightly shake and strain into rocks glass.
  4. Garnish with second sage leaf.

Photograph courtesy of Hudson Valley Restaurant Week


​Cedar Street Grill
23 Cedar St., Dobbs Ferry

  • 2 oz Black Dirt Distillery Bourbon
  • 1 and ½ oz fresh lemon juice
  • ¾ oz Crown Maple Dark Amber Syrup or Crown Maple Bourbon Barrel Syrup
  • 1 large sprig rosemary (plus 1 sprig for garnish)
  • 1 slice lemon
  • Splash lemon-lime soda
  1. Using hand, crush large sprig of rosemary and add to shaker.
  2. Add bourbon, lemon juice, maple syrup, and ice.
  3. Shake for 15 seconds.
  4. Strain into highball or cocktail glass filled with fresh ice.
  5. Splash with lemon-lime soda.
  6. Garnish with rosemary sprig and slice of lemon.

Photograph courtesy of Hudson Valley Restaurant Week


Iron Horse
20 Wheeler Ave., Pleasantville

  • 1 oz Harvest Spirits Core Apple Brandy
  • 4 oz apple cider (like Thompson Cider Mill) or cold apple juice
  • 1 oz sparkling wine (or cold Champagne)
  1. In a cold martini glass, add two drop bitters and swirl together.
  2. Add cinnamon stick and serve.

Photograph courtesy of Hudson Valley Restaurant Week

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Red Hat on the River
1 Bridge St., Irvington-on-Hudson

  • 2 oz White Pike Whiskey made by Finger Lakes Distilling
  • 1 oz all Natural Valencia Orange Triple Sec
  • 1 oz lemon juice, freshly squeezed
  • Splash of peach schnapps
  1. Mix all ingredients in a shaker over ice and shake.
  2. Pour (including ice) into rocks glass.
  3. Garnish with lemon wheel.

Photograph courtesy of Hudson Valley Restaurant Week


Valley at the Garrison
The Garrison
2015 Rte. 9, Garrison

  • 3 oz Black Dirt Apple Jack
  • ½ oz American Fruits sour cherry cordial
  • ½ oz lemon and lime juices, freshly squeezed
  • Dash Heather Ridge Farm Honey
  • Dash grenadine
  1. Shake all ingredients together and break it.
  2. Garnish with maraschino cherry or lime wedge.

Photograph courtesy of Hudson Valley Restaurant Week

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