Enjoy stunning views of the Shawangunk Mountains and Mohonk’s Skytop Tower while sipping on a cocktail at The Parish. Opened in March 2016, the new bar replaced the original six-stool setup that faced east, with a 17-stool bar facing west — perfect for sunset views of The Gunks.
Matthew Blaise Sweeney, Bartender & Owner
Most interesting bartending story
When I was young, I accidentally grabbed salad dressing instead of milk at the dinner table, poured it into my own glass and took a gulp. That was my lowest moment in serving a drink.
Favorite cocktail to make
The Monk’s Fire is definitely up there on my list of favorites, and is one that I am most proud of creating.
Least favorite cocktail to make
The Ramos Gin Fizz; it can be a bartender’s nightmare. It has eight ingredients and takes several minutes to make. It incorporates raw egg white, which has to be shaken on its own, then again with the rest of the ingredients. The problem is that they are so delicious! Other bartenders think I am crazy for having it on our menu!
How do you incorporate Hudson Valley ingredients into the drinks at The Parish?
It’s easy…there are so many great distilleries and local farm products. I was once inspired by delicious cantaloupes from Taliaferro Farms and created this cocktail called Agent Orange with their juice; now it’s a summer staple for any bar that I’m behind.
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Monk’s Fire
2 oz Espolan Blanco Tequila or Mezcal
1 oz fresh-squeezed lime juice
1/2 oz agave syrup
1/2 oz Green Chartreuse
1/2 smoked Thai chili
Take one smoked Thai chili, crush with the flat of a knife on a dedicated cutting board. Chop it roughly and add half of it to a shaker tin. Add all other ingredients, a scoop of ice, and shake vigorously. Then double strain with a Hawthorne strainer and a mesh strainer into a rocks glass.
10 Main St., New Paltz (in The Water Street Market); 845.255.4205; www.theparishrestaurant.com
