Recipe courtesy of Warren M. Bobrow Editor & Food Journalist/ Photojournalist from Wild Table/Wild River Review.
In a cocktail shaker, mash several maraschino cherries to a pulp
2 oz. of Tuthilltown Manhattan Rye Whiskey
1 oz. Root USDA Certified Organic Liquor
Finish with a shake or two of Fee Brothers Rhubarb Bitters and some freshly scraped ginger root.
Add ice, top with ginger ale. Shake, strain and pour over fresh ice in a tall glass.
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*
0.5 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 Johnathan Pogash (the Cocktail Guru)
1.5 oz. Hudson River Rum
0.25 oz. St. Elizabeth’s Allspice dram
1 oz. Apple Cider
1 dash The Bitter Truth orange bitters
0.5 oz. fresh lemon juice
Agave nectar to taste
Directions: Shake all ingredients in a cocktail shaker with ice and strain into a cocktail glass.
Garnish: cloved orange peel
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 Blythe Gruda
2 oz. Hudson Four Grain Whiskey Bourbon
2 oz. Persimmon Sour *(instructions recipe below)
Thyme Simple Syrup
Fresh Thyme
0.25 oz. Sagrantino Passito
Add ice and ingredients to rocks glass.
Shake very hard for froth.
Add a dash of Sagrantino Passito, poured slowly, against the edge of glass
Finish with a few sprigs of Fresh Thyme leaves
Persimmon Sour ***
1 qt. peeled, pureed and strained Persimmons
1 qt. Fresh Lemon Juice
0.25 qt. Fresh Lime Juice
0.25 qt. Thyme Simple Syrup (sugar boiled down with water and Bunches of Fresh Thyme and Lemon Thyme)
Mix Well. Chill and Serve
Recipe courtesy of Nathan Osborne, Bar Manager of Blackberry Farm
1.5 oz. Hudson Manhattan Rye Whiskey
1 oz. 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
2 oz. bourbon, I like Tuthilltown’s Baby Bourbon
1 oz. maple syrup, grade B preferred
1 oz. fresh lemon juice
Combine ingredients in a shaker over ice and shake vigorously. Pour into rocks glass. Enjoy!
For more recipes click here : www.food52.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
Recipe courtesy of Cheryl Paff
Check out Cheryl Paff’s blog Click here: www.atthefarmersmarket
4 eggs
0.25 Cup Pure Maple Syrup
0.5 tsp Vanilla Extract
1 Quart Whole Milk – Cream on top if you can find it
Fresh Nutmeg
Hudson Baby Bourbon
Separate the egg yolks and whites. Beat the yolks with the maple syrup and vanilla. Use a darker maple syrup because it has more flavor, so look for Dark Amber or a Grade B. Beat the milk into the egg yolk mixture. If you can find a milk with cream on top, use that. It will add some richness. In a separate bowl, beat the egg whites until frothy and pour them into the bowl with the milk. Beat to incorporate. At this point you can either grate some fresh nutmeg into each batch or wait and allow guests to grate the nutmeg into their glasses themselves…because there is nothing quite as lovely as the smell of freshly ground nutmeg. If you like your eggnog with a little kick, try adding some bourbon, Tuthilltown’s Hudson Baby Bourbon is made from 100% New York corn.
Recipe courtesy of Junior Merino from The Liquid Chef
1.5 oz. Hudson Baby Bourbon Whiskey
.5 oz. Pepper Syrup (homemade)
.75 oz. Domaine de Canton
.75 oz. Lime
Pour all the ingredients in a shaker, add ice, shake and strain over ice in an old fashion glass and top off with Mesquite Smoked Air. “smoked air optional”
The air is made with The Liquid Chef pasilla-cinnamon salt, pepper syrup, lime juice, water, lecithin, gellan, the smokey express, waring professional hand blender and Hudson Manhattan Rye Whiskey.
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