Three Hudson Valley Restaurant Week Cocktails We’re Loving

If you haven’t booked your reservation for Hudson Valley Restaurant Week yet, here are three (delicious!) reasons why you should

Gosh, we sure are full. Hudson Valley Restaurant Week — the biannual event in which participating restaurants dish out delectable three-course meals for an even more delicious price ($20.95 for lunch; $29.95 for dinner) — has been in full swing for 10 days now. (I can practically hear you doing the math in your head; yes, Restaurant Week is actually two glorious weeks.) So, you still have a few more days to get out and partake in all the fun. And while it may be stating the obvious, it’s worth repeating: this is a unique opportunity to try a restaurant that you may normally reserve for the most special occasions. So we understand — it’s not your birthday, it’s not your anniversary, nobody in your family is graduating in March, but we don’t care — you should go out at least once, though we’d recommend two or three times.

Related: 10 Reasons to Love Hudson Valley Restaurant Week

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The food, of course, remains front and center during Restaurant Week. (And I’ve been hearing about all types of amazing dishes. Standing online at CVS, I even heard somebody talking about their pork chops from Terrapin.) But I’m a firm believer that a special night out requires an equally special drink. Luckily, a wide assortment of craft cocktails are constantly being mixed up all around the Valley. Particularly intriguing to me are the berry-centric choices that are appearing on every mixologist’s must-try menu. Click through for three cocktails that you can try at local eateries during Restaurant Week — or choose to make at home. And please note the correct term: you don’t mix or mash your berries — you “muddle” them. (And yes, there is a utensil called a muddler — we’ll go in search of our favorite ones in another article — but you can also use a mortar and pestle or a bar spoon.) Apparently, adding crushed ice is one of the best way of muddling berries for your cocktails. But we’ll leave that up to the experts for now.



Blackberry & Plum Gin Gimlet

Where to drink it: Tuthill House at the Mill, Gardiner


  • 2 oz Tuthilltown Spirits Half Moon Orchard Gin
  • 1 dash plum bitters
  • 1-2 blackberries
  • 1 egg white
  • 1 oz lime juice
  • 1 oz Demerara syrup


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  1. Muddle blackberries in a shaker tin.
  2. Add remaining ingredients into shaker tin without ice and dry shake for 12 seconds.
  3. Add ice and shake for 12 more seconds.
  4. Double strain ingredients into large coupe glass.

Strawberry Rhubarb Jam

Where to drink it: Woodnotes Grille at Emerson Resort & Spa, Mt. Tremper


  • 2 strawberries
  • 1 tsp Tea Thyme strawberry rhubarb jam
  • 3 dashes rhubarb bitters
  • 3 lemon wedges
  • ¾ oz yellow chartreuse
  • ¾ oz Saler’s aperitif
  • 1½ oz Ophie London Dry


  1. Muddle jam, lemon, one strawberry, and rhubarb bitters in shaker.
  2. Add gin, chartreuse, and Saler’s and shake with ice.
  3. Single strain onto double rocks.
  4. Garnish with remaining strawberry.

Raspberry Smash

Where to drink it: Baja 328, Beacon


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  • 5 raspberries, muddled
  • 1½ oz Casadora Blanco Tequila
  • ¾ oz fresh-squeezed lime juice
  • ½ oz agave nectar


  1. Combine raspberries, tequila, lime juice and nectar into shaker.
  2. Pour over ice.
  3. Garnish with mint.

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