Photo by Michael Frankfurter, Studio 6 Agency
Courtesy of Valley Restaurant & World’s End Bar in Garrison
1 1⁄2 oz Tuthilltown Vodka
1 1⁄2 oz preserved Catskill black currants with Garrison lavender (may substitute other fruits, herbs, or edible flowers)
Wedge of fresh Meyer lemon
Splash of preferred sparkling wine
Large mint leaf to garnish
In an iced shaker, squeeze the fresh lemon wedge, add Tuthilltown vodka and preserved Catskill black currants with Garrison lavender. Shake and strain into an iced cocktail glass, allowing room at the top for a splash of a brut-style or other preferred bubbly.
Garnish with a large mint leaf.
Photo by Jennifer May
Blood Orange Margarita
Courtesy of Ole Savannah Southern Table and Bar in Kingston
1 1⁄2 oz blanco tequila
1⁄2 oz Solerno Blood Orange Liqueur
1⁄2 oz blood orange purée
Half a fresh-squeezed lime
1 tbsp chipotle powder
1 tbsp sugar
Mix the chipotle powder and sugar together in a saucer or small bowl. Wet the rim of your glass with a little water or a lime wedge. Dip the glass into the chipotle mixture and twirl to fully coat the rim. Set aside to dry. Add remaining ingredients in a shaker and fill with ice. Cover and shake. Strain into prepared glass. Finish with fresh ice.
Photo by Denise Pensky-Moment Seen
Courtesy of Kim Aquino, bar manager at City Line Bar and Grill in Albany
1 1⁄2 oz Avion Tequila
1⁄2 oz wildberry purée
1 oz fresh lime juice
2 oz wildberry kombucha
2 oz coconut water
Handful of blueberries
Muddle blueberries, fresh lime juice, and wildberry purée. Add ice and tequila. Top with coconut water and wildberry kombucha. Stir gently.
Photo by Kelly Paulson
Holiday in Barcelona
Courtesy of Andrew Sarubbi, general manager of McKinney & Doyle Fine Foods in Pawling
1 oz Gin Mare Mediterranean Gin
1 oz Giffard Abricot du Roussillon
1 oz Kina L’Avion
1 oz fresh lemon juice
2 oz rosé sparkling wine
Sprig of rosemary to garnish
Add all ingredients except rosé to a shaker tin, add ice, and shake until properly chilled and diluted. Strain into a chilled coupe glass and top with 2 ounces of rosé sparkling wine. Garnish with a rosemary sprig.
Photo Provided by Zulu Time
Strawberry Pineapple Mule
Courtesy of Zulu Time Rooftop Bar and Lounge at The Thayer Hotel at West Point
3 chunks of pineapple
Half a lime, squeezed
1⁄2 oz simple syrup
1 1⁄2 oz Black Button Vodka
3 oz ginger beer
Muddle strawberries and pineapple together. In shaker, add all ingredients except ginger beer and shake. Pour into glass filled with ice. Top with ginger beer.
Photo Provided by The River Grill
The River Breeze
Courtesy of Steven Aigner, bar manager at The River Grill in Newburgh
2 oz Milagro Reposado Tequila
1 oz Lillet Blanc
1 oz watermelon purée
1⁄2 oz lavender syrup
1⁄2 oz lime juice
Lemon wedge and Sugar in the Raw to garnish
In a shaker combine all ingredients except lemon and sugar, add ice and shake for 15 seconds. For garnish, moisten rim of a chilled coupe glass with lemon wedge and dip into a plate of Sugar in the Raw. Strain shaker into coupe glass.
Photo provided by The Hudson Water Club
(pictured, above center)
Wedge of fresh lemon
1 1⁄2 oz Ciroc Coconut
1⁄2 oz coconut water
1⁄4 oz lemonade
Splash of simple syrup
Splash of sweet/sour mix
Fresh mint to garnish
Muddle fresh lemon in a shaker. Add Ciroc, coconut water, lemonade, simple syrup, and sweet/sour mix and shake. Pour over ice. Top with sparkling water. Garnish with fresh mint.
Photo by David Nieves
Courtesy of Dylan Phillips, bartender at Shadows on the Hudson in Poughkeepsie
1 1⁄2 oz New Amsterdam Gin
1⁄2 oz peach purée
1⁄4 oz lemon juice
1⁄4 oz simple syrup
Peach slice and cherry spear to garnish
Shake all ingredients well with ice. Pour into Collins glass and top with club soda. Garnish with peach slice and cherry spear.
Photo by Bryan Ensall
Courtesy of the Cocktail Bar at Orange County Distillery at Brown Barn Farms in New Hampton
1 1⁄2 oz Orange County Distillery bourbon
1⁄2 oz lemon rosemary simple syrup
1⁄2 oz dark maple syrup
Sprig of rosemary
In shaker, combine bourbon, lemon rosemary simple syrup, dark maple syrup, and scoop of ice. Shake until cold. Pour into an 8-ounce glass. Add a sprig of rosemary, fill glass almost to the top with seltzer water, then slightly stir.