5 Phenomenal Cocktail Recipes for Summer Sipping in the Hudson Valley

Fuchsia Tiki photo by @Stephencoryphoto

It’s been a long spring, Hudson Valley. You’ve earned a cocktail.

Hannibal The Cannibal

Courtesy of Anton Kinloch, Fuchsia Tiki Bar in New Paltz


1.5 oz VSOP cognac (Remy Martin VSOP)
0.5 oz overproof Jamaica rum (Wray & Nephew)
0.5 oz white rum (Plantation 3 Star)
0.75 oz orgeat
0.5 oz lemon juice
0.5 oz passionfruit syrup
3 dashes tiki bitters

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Combine all ingredients and shake with ice, strain over fresh crushed ice into your favorite tiki mug. Top with additional crushed ice. Garnish with your favorite decorations and enjoy.

Photo courtesy of Diamond Mills staff

The Black Diamond

Courtesy of Robin Richardson, Diamond Mills Hotel and Restaurant in Saugerties

2 oz Buffalo Trace bourbon
0.5 oz Averna
0.75 oz dry Curaçao
0.75 oz rose cardamom agave syrup
2 dashes Peychaud’s
Served in a rocks glass
Orange twist and cherry garnish

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Combine all ingredients in a cocktail shaker with ice and strain into a glass with fresh ice.

Photo courtesy of Stagecoach Inn

Bloody Mary

Courtesy of Stagecoach Inn in Goshen


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For Bloody Mary Mix:
4 oz tomato juice
2 tsp horseradish
2 lime wedges squeezed in glass
2 lemon wedges squeezed in glass
3 dashes of Worcestershire sauce
1 Tbsp of rib rub seasoning
1 tsp of olive juice

Freshly cracked black pepper

2 oz Tito’s vodka
Assorted garnishes


Stir together ingredients to make Bloody Mary mix. Combine with vodka and shake over ice. Pour into pint glass with ice. Garnish with your preference of gourmet items: blue cheese-stuffed-olives, Cajun candied bacon, fresh celery, cucumbers, tomatoes, local cheddar and provolone cheese, spicy pepperoncini and sweet pickle.

Photo by Michaela Miller

The Lolita

Courtesy of Renee Purdy, Lolita’s in Poughkeepsie


2 oz Milagro tequila
Juice of ½ lime
1 oz St. Germain liqueur
0.25 oz agave
2 dashes grapefruit bitters
0.5 oz lemon juice
2 blackberries/1 strawberry muddled


Muddle fruit in a cocktail shaker. Add the rest of the ingredients with ice and shake for 30 seconds. Empty the contents of the shaker into glass and enjoy.

Photo by Ryan Mulholland


Courtesy of Ryan Mulholland, Communal Kitchen in Nyack

2 oz Aviation gin
5 dashes spruce bitters
0.75 oz Meyer lemon juice
0.75 oz eucalyptus honey

Bee pollen-sugar rim


Combine all ingredients, shake and strain into a glass with bee pollen sugar rim (50/50 bee pollen and sugar). Garnish with a spruce tip.

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