The Cracker Jack Snap Cocktail
Recipe courtesy of our friend Warren Bobrow.
2 ginger snap cookies, crushed
Luxardo Cherries
4 oz. (a real kick) Tuthilltown NY Corn Whiskey
2 oz. Snap (USDA Certified Organic Ginger Snap liquor)
A few scant shakes of Fee Brothers Grapefruit Bitters
Splash of ginger beer, then another.
Muddle cherries and a few ginger snap cookies to a paste.
Add whiskey and Snap.
Shake in a few splashes of Fee Brothers Grapefruit Bitters.
Hit it with the ginger beer.
Shake and strain into a tall glass with plenty of rock ice.
Beet It
Recipe courtesy of Julian Cox of Rivera Los Angeles.
The winning cocktail at the Manhattan Cocktail Classics, Domaine Select Cocktail Competition.
0.25 oz Esprit de June
1.5oz Tuthilltown Baby Bourbon
1 oz Lime Juice
0.375 oz Rhum J.M Cane Syrup
pinch of Red Bell Pepper
0.25 oz Beet Juice
0.25 barspoon cayenne pepper
Honeycrisp Apple Cocktail
Recipe courtesy of Gotham Bar & Grill
1.5 oz. Heart of the Hudson apple vodka
0.75 oz. Busnel Calvados
0.5 oz. spiced simple syrup (recipe follows)
0.5 oz. fresh lemon juice
Shake all ingredients with ice and strain into a cocktail glass. Garnish with an apple chip.
1 qt simple syrup
3 cinnamon sticks
7 whole cloves
1 whole piece star anise
1 whole piece nutmeg, crushed
Add spices to simple syrup. Bring to a boil and remove from heat. Let steep for 30 minutes. Strain spices from syrup through cheesecloth. Refrigerate syrup.
Hudson Valley Sunrise
Recipe courtesy of Nathan Storey.
1 oz. HUDSON NEW YORK CORN WHISKEY
2 oz. fresh apple cider
0.5 oz. fresh lemon juice
0.25 oz. cherry infused brandy (optional)
2 drops Fee Brothers Orange Bitters
Shake over ice and strain into a fancy glass. Garnish with the peel of a kumquat.
The Hudson Valley Sunrise cocktail was created by Tuthilltown fan Nathan Storey, who works for ioby.org, a new website which connects donors and volunteers to environmental projects in their neighborhoods to inspire new environmental knowledge and action.
This Thursday April 29th, 2010 Nathan will be serving the Hudson Valley Sunrise made with HUDSON NEW YORK CORN WHISKEY donated by Tuthilltown Distillery. Are you in New York City? If you want to try this cocktail while supporting ioby with a donation RSVP to nstorey@ioby.org for event details.
Not in New York City but want to support ioby? Donate to a project on ioby.org or join the virtual ioby cocktail party on Facebook.
James Appleseed
Recipe courtesy of Brian Van Flandern of Creative Cocktail Consultants.
www.mymixologist.com
0.5 oz. Hudson Baby Bourbon
1 oz. Don Julio Reposado Tequila
0.5 oz. Lustau Dry Palo Cortado Sherry
0.25 oz. fresh lemon juice
0.25 oz. agave nectar
0.5 oz. locally sourced apple cider
0.25 tsp. ground cinnamon
Broiled Citrus Salad with Bourbon and Brown Sugar
Recipe courtesy of Steve Slagsvol of Steve’s Famous Foods
2 quarts jarred citrus salad, drained
(reserve liquid for another use)
3 ounces Tuthilltown Hudson Four Grain Bourbon Whiskey
0.3 cup brown sugar, 3 handfuls
Several sprigs fresh mint, for garnish
Arrange drained citrus in a casserole dish, douse fruit with bourbon. Top fruit with 3 handfuls of brown sugar sprinkled evenly over the top. Place casserole under a hot broiler 6 inches from heat source for 7 or 8 minutes until sugar just begins to brown and bubble. Garnish warm casserole with torn or chopped fresh mint leaves
Mahogany Rum Short Ribs
Recipe courtesy of Steve Slagsvol of Steve’s Famous Foods
3 pounds bone in or boneless beef short ribs, cut into 4 or more pieces
3 Tbs of Steve’s Beef Rub, to taste
1 cup teriyaki sauce
1 cup prune juice
1 cup water
0.5 tsp black peppercorns
8 Tbs of Tuthilltown Hudson River Rum
The prune juice tenderizes the marbled ribs of beef, while the teriyaki sauce adds sweetness and salt.
Rub the meat and place the meat in a lidded container, cover with teriyaki sauce, prune juice and 4 Tbs of rum. Cover and refrigerate overnight or up to 1 day turning the meat every 4 hours or so. Remove the ribs from the marinade and set aside. In a large pot over medium-high heat, combine the marinade, water and peppercorns. Bring the mixture to a boil, then reduce the heat to medium-low, add the meat and cover. Cook for 2 hours, or until the meat is very tender or falls away from the bone. Transfer the cooked short ribs to a platter. Increase the heat to medium-high, add the remaining rum, and reduce the sauce for 5 minutes, or until syrupy.
To Plate: On a wide rimmed shallow bowl. make a nest of wide noodles or a mound of Gahlic-smashed Red ‘Taters, place the meat chunks, pour the sauce over the meat and serve immediately. If there are any left overs to reheat, remove any congealed fat from the top of the sauce and slowly warm the ribs in the liquid.
Click on the above link to get the recipe for Steve’s most amazing Gahlic-smashed Red ‘Taters.
Silver Queen Daisy
Recipe courtesy of Tad Carducci of Tippling Brothers. A huge thank you to Tad for making this great recipe!
2 oz. Tuthilltown Corn Whiskey
0.75 oz. Dimmi Liquore (St. Germain can be substituted)
1 oz. lemon juice
0.25 oz. grenadine
2 dashes orange bitters
Shake all ingredients and strain into chilled cocktail glass. Garnish with fresh white corn, sliced off the ear.
Manhattan Love Story
1.5 oz. Tuthilltown New York Whiskey
1 oz. dry sake
0.5 oz. ginger liqueur
2 dashes peychaud bitters
Combine all ingredients in a glass martini glass. Garnish with an orange peel.
El Cabrito “The Little Goat”
Recipe courtesy of Daniel Nelson
2 dashes “The Bitter Truth” chocolate mole bitters
10 to 12 leaves of Rosemary
Barspoon or Sombro Mezcal
1 oz. June – GVine liquer
2 oz. Hudson corn whiskey
Rinse a cocktail glass with the mezcal.
Combine all ingredients except the whiskey in a mixing glass. Lightly
bruise the Rosemary. Add corn whiskey and stir. Double strain into
the mezcal rinsed cocktail glass. Garnish with an orang twist and
sprig of Rosemary.
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