Page 26 - Valley Table - Summer 2023

] Key Lime Spritz Wonderbar
Beacon
wonderbarbeacon.com
Serves 1
INGREDIENTS
1 oz. milk stock
3⁄4 oz. fresh-squeezed lime
juice
3⁄4 oz. vanilla liqueur
(like Giffard Vanilla de
Madagascar) 1 oz. vodka Prosecco
Lime wheel and
graham cracker, for garnish
PREPARATION
1. Make milk stock. On a stovetop, stir 1 can (14 ounces) of sweetened condensed milk and 14 ounces of water over low heat until the mixture is a smooth consistency, about 2 minutes.
2. Combine milk stock, lime juice, vodka, and vanilla liqueur in a shaking tin with ice. Shake until the tin is chilled and contents are fully mixed. Strain into a glass with crushed ice and top with prosecco. Garnish with a lime wheel and graham cracker.
Key lime pie is such a summertime treat— you must try it in a cocktail!
—Marjorie Tarter, co-owner of Wonderbar
] Lovage Gimlet
Laura Webster at Gaskins
Germantown
gaskins.com
Serves 1
INGREDIENTS
2 oz. gin (we use Greenhook) 1 oz. lovage syrup
1 oz. fresh-squeezed lime
juice
Lovage leaf, for garnish
PREPARATION
1. Blanch a 1 cup of lovage ((a sweet, celery-tasting herb) and lightly salt the water to preserve the green color. In a blender, combine lovage and 1 1⁄2 cups simple syrup. Blend on high and strain through a fine mesh strainer. Refrigerate in an airtight container for up to 2 weeks.
2. Shake all ingredients and strain in a coupe glass. Garnish with a lovage leaf.
] Le“mint”ade Punch
Hudson Valley Distillers
Germantown
hudsonvalleydistillers.com
Serves 16
INGREDIENTS
48 oz. lemonade
4 oz. mint syrup
750mL bottle of gin (we use
Fellows Gin)
16 oz. seltzer, to top Mint leaves, for garnish
PREPARATION
1. Make your own lemonade with 4 cups of water, 2 cups of fresh lemon juice, and 2 cups of sugar.
2. Make the mint syrup by steeping 10 mint leaves and 2 tablespoons of sugar in 1 cup of warm water for at least 30 minutes.
3. Combine all ingredients in a large pitcher or punch bowl. Add extra mint leaves for garnish.
4. To serve, pour about 5 ounces of punch into a glass, top off with seltzer, and garnish with a mint leaf.
Our gin is really bright and floral, and what’s more summery than fresh-picked mint and homemade lemonade?
—Stephen Theiss, co- owner of Hudson Valley Distillers
] A Thousand Days in Venice
The Maker
Hudson
themaker.com
Serves 1
INGREDIENTS
3⁄4 oz. Amontillado sherry
1⁄2 oz. red wine (like Macvin du
Jura)
1⁄2 oz. apricot liqueur (like
Rothman & Winter) 1⁄4 oz. fino sherry
1⁄4 oz. lemon cordial 1⁄4 oz. lemon juice
2 drops of saline 3 blackberries
PREPARATION
1. Make the saline solution by mixing 1 tablespoon of water with 1⁄6 teaspoon of salt.
2. Make the lemon cordial
by adding 1 cup of water and
1 cup of superfine sugar in a saucepan on high heat, stirring until the sugar dissolves completely. Add 1⁄2 cup lemon zest and bring to a rolling boil for 5 minutes. Remove from heat and add 1 cup of lemon juice, stirring to incorporate ingredients. Once cooled, store in an airtight container and refrigerate for up to 2 weeks.
3. In a shaker, add the blackberries, then add all liquids. Add three cubes of ice, shake, and fine strain into your favorite tall glass filled with crushed ice. Remove the blackberries from the shaker and add as garnish.
32 TheValleyTable | June—August2023
PHOTOS (TOP TO BOTTOM) BY MARJORIE TARTER; LAURA WEBSTER; FRANCINE ZASLOW