Tuthilltown Spirits

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.

Recipe courtesy of Chefs Nils Noren and Dave Arnold of The French Culinary Institute.

2 oz Tuthilltown Spirits Hudson Manhattan Rye Whiskey
1.5  oz pecan syrup*
.5 oz lemon juice
Pinch of salt

Serve over ice in an old fashioned glass.

Pecan Syrup
200 grams water
3 grams TIC Pretested Ticaloid 210S (gum arabic and xanthan gum mix)
130 grams pecan oil
200 grams sugar

Hydrate the Ticaloid 210S in water with a hand blender.
Add pecan oil and blend till smooth.
Add sugar and blend till smooth.

Pecan Oil
400 grams whole pecans, ground to a paste in a VitaPrep.
Load pecan paste into a centrifuge, spin at 10,000 g’s for 20 minutes.
(When you spin pecans this way, you get a layer of oil—used here for the cocktail, a layer of super-primo nut butter, and a layer of pecan paste and skins).

Recipe courtesy of William Dowd

3 parts Tuthilltown Baby Bourbon
1 part Warwick Valley Sour Cherry Cordial
2 dashes Fee Brothers Old Fashioned Aromatic Bitters
1 Montmorency cherry

Put whiskey, sour cherry cordial and fresh ice cubes in a cocktail shaker. Stir several times, then add bitters. Stir vigorously to chill the mixture, then strain into a chilled cocktail glass. Garnish with Montmorency cherry. If not in season, you may use a traditional maraschino cherry. (For a tangier cocktail, substitute Fee Brothers Rhubarb Bitters.)

Recipe courtesy of  Nathan Osborne, Bar Manager of Blackberry Farm

1.5  ounces Hudson Manhattan Rye Whiskey
1 ounce brown sugar syrup (1 1/2 cup light brown sugar + 1/2 cup white sugar + 1 cup hot water)
2 dashes Fee Brothers Aromatic Bitters
2 slices apple (Something local is best, but you probably have access to several varieties in your grocery store. Try to use a sweeter apple to help balance the spicy rye flavor, ideally a Wine Sap, Rome Beauty or Pink Lady if you can find them.)
1 cinnamon stick (as garnish)

In a Collins glass, muddle the apple to release the juice. Add ice, whiskey, bitters and syrup. Give a quick shake and pour all contents into a heavy rocks glass (including the chunks of apple). Garnish with the cinnamon stick.

Click here to view Blackberyy Farm’s website: www.friendsofblackberryfarm.com

Recipe courtesy of  Laura Silverman

375 ml bourbon, such as Tuthilltown’s Baby Bourbon
2 slices smoky bacon, cooked to render ¾ oz fat

Decant the bourbon into a large glass jar with a wide mouth.
Fry the bacon in a skillet to render the fat.
Once it’s cooled a bit, strain the fat into the jar of bourbon.
Let it sit out for about 6 hours and then put it in the freezer.
Once the fat is completely hardened, scoop it all out with a slotted spoon.

For more recipes please click here: www.gluttonforlife.com