Our 5 Favorite Hudson Valley Restaurant Week Cocktails (Recipes)

More than 220 local eateries, spanning 114 miles across seven counties, have been participating in this year’s Hudson Valley Restaurant Week, which runs through Sunday, March 22. During this two-week extravaganza, lucky diners have the opportunity to enjoy a prix fixe, three-course lunch ($20.95) or dinner ($29.95) at some of the region’s best restaurants. (Read more about it here.) But feasting on farm-fresh food is just part of the fun; sipping on locally-sourced craft cocktails elevates the entire experience. Dutch’s Spirits, Warwick Valley Winery and Distillery, and Hillrock Estate Distillery are a few of the lauded local liquors being used in creative cocktails all around the region.

Check out five of our favorites. If you like them, you can mix them up at home, too. Start slideshow »

Birdsall House 970 Main St., Peekskill

• 4-5 Chef March Walker’s pickles (to drop in)
• 1½ oz Mexcal tequila
• â…“ oz lime juice
• â…“ oz agave syrup
• Smoked salt rim around glass as garnish

1. Stir ingredients together
2. Serve in a margarita glass and enjoy

Photograph by Tim Reinke

Chophouse Grille 957 Rte. 6, Mahopac

• 2 oz pear purée 
• ½ oz simple syrup
• Dash cinnamon
• 4 oz Grey Goose La Poire vodka
• 4 oz St Germain elderflower liqueur

1. To make the pear purée: combine pear purée, simple syrup, and cinnamon
2. Shake with vodka and elderberry liquer and strain
3. Serve straight-up in martini glass

Photograph by David Gallo

Millhouse Brewing Company 289 Mill St., Poughkeepsie

• • 1½ oz cascade hop-infused Goslings rum
• • 1 oz ginger syrup
• • ¾ oloroso sherry
• • ¾ oz fresh lime juice
• • ½ oz St. Elizabeth allspice dram
• • 1 oz Mill House Brewing Company Velvet Panda stout

1. Combine all ingredients in shaker tin
2. Shake thoroughly with ice
3. Fine strain into a coupe glass
4. Garnish with grated nutmeg

The Village Tea Room Restaurant & Bake Shop 10 Plattekill Ave., New Paltz

• Widow Jane
• Hudson Standard pear ginger shrub

1. Serve in a local honey-lined glass on the rocks
2. Garnish with a fresh pear slice

Photo by Agnes Devereux

Harper’s 92 Main St, Dobbs Ferry

• 1½ oz cardamom
• 1 oz pistachio milk
• ½ oz pear liqueur
• ½ oz vanilla syrup
• ½ oz jasmine liqueur
• 3 drops of rose water
• Absinthe rinse

1. Shake all ingredients together and serve on the rocks in an old fashioned glass
2. Garnish with crushed pistachio

Photo by Justin Montgomery