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What are You Drinking Now? Your Answer Could Score Tickets to our First Cocktail Party of 2012

33 comments so far | October 27, 2011 | By | Photographs by Michael Gross

Tuthilltown is usually one of our favorite guests at Good Sprits.

Our biggest events of the year are the annual Uncorked and Good Beer, two massive tastings that focus on locally made wines and the region’s best craft beers and breweries, as well as the foods that go with them. But we don’t want to give local distillers and liquor importers short shrift, and that’s why we put together a series of smaller cocktail-centered fests called Good Spirits. Our next is slated for the start of next year, and it’s still in the early planning stages.

Will it be focused on traditional cocktails made with modern spirits? Your Manhattans and Brooklyns and Martinis? Will it be a chance for a budding group of mixologists to show off their new creations?

We’re not sure, but we wanted to get our creative juices flowing by asking you what’s your favorite thing to drink right now. A local rye on the rocks? A hot toddy with pear bitters at Bourbon & Branch? Your own creation with roasted beets and Brooklyn gin? Let us know here in the comments and you could win tickets for two to our first cocktail pairing party early next year. Extra points for Manhattan-made ingredients, seasonality and of course, a great story.

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  • George Widmer

    RYE WITCH. 
    Whisky
    Strega
    Sherry
    Simple Syrup
    orange bitters
    orange twist
    Awesome

  • George Widmer

    RYE WITCH. 
    Whisky
    Strega
    Sherry
    Simple Syrup
    orange bitters
    orange twist
    Awesome

  • George Widmer

    RYE WITCH. 
    Whisky
    Strega
    Sherry
    Simple Syrup
    orange bitters
    orange twist
    Awesome

  • George Widmer

    RYE WITCH. 
    Whisky
    Strega
    Sherry
    Simple Syrup
    orange bitters
    orange twist
    Awesome

  • George Widmer

    RYE WITCH. 
    Whisky
    Strega
    Sherry
    Simple Syrup
    orange bitters
    orange twist
    Awesome

  • George Widmer

    RYE WITCH. 
    Whisky
    Strega
    Sherry
    Simple Syrup
    orange bitters
    orange twist
    Awesome

  • Khicks9

    a Maple Fig Bourbon cocktail! 1 mission fig – cut into quarters and muddled with maple syrup. Add orange juice, bourbon and a tsp of balsamic vinegar on ice and you have a TREAT.

  • http://twitter.com/cityjarexchange Whitney and Kelly

    The Original Appalachian Hot Toddy: Boiled Cider Syrup, Johnny Mash Hard Cider (Hill Top Orchards, Richmond, MA), and Cornelius Apple Jack (Valatie NY). Heated, and served in a hollowed out apple with a cinnamon stick.

  • http://twitter.com/TheHealthyApple The Healthy Apple

    Scotch with a splash of seltzer, fresh mint leave and a cinnamon stick. It’s delicious!

  • Shab97

    I am currently obsessed with Kraken Spiced Rum in any capacity. A shot of it in my spiked apple cider, with a little bit of coke, fresh ginger and soda, ginger beer or just on the rocks. We have been ordering it by the cases. A great summer spritzer or a hardy winter cocktail.

  • http://www.facebook.com/people/Patrick-Henneberry/518748709 Patrick Henneberry

    A Manhattan made with Makers Mark

  • http://www.facebook.com/profile.php?id=503492731 Edith Bellinghausen

    Aged gin from Breukelen Distillery. Yes. Gin. Aged. A must-try.

  • http://twitter.com/aldaleung Alda Leung

    A really good tequila based drink made by the good people at Dram.

  • Maggie

    A Manhattan made with Hudson Manhattan Rye Whiskey

  • Sean

    A Delightful Mulled Wine

  • Alissa

    Extra good tequila – straight
    Tres Generacionnes – a gift from someone in Mexico

  • Anonymous

    Redemption high-rye bourbon.  Neat, straight up, or in a Boulevardier (bourbon Negroni).  

  • Anonymous

    Redemption high-rye bourbon.  Neat, straight up, or in a Boulevardier (bourbon Negroni).  

  • http://www.facebook.com/profile.php?id=6908202 Steeven Waldmann

    Sidecar with fresh Orange rinds

  • Dsceiorg

    Homemade lavancello and iced green tea.

  • Sam

    A dram I’ve crafted myself and which I coined the Si Se Puede Ponche, in honor of the seasonal farmworkers who pick apples in NY (and elsewhere). It consists of reposado tequila, a touch of mezcal, homemade apple cider (a pain, but totally worth it), hibiscus tea, lemon juice, vanilla syrup, and Bittermen’s mole bitters (made in BK!). I’m quite proud of this punch. Not only does it tell a story that is very near and dear to me, that of the migration of many hard working and honorable folk from Mexico into the US, but it’s delicious and warming. Salud!

  • Kevin

    I wish I had Mai Tai. With a combination of Jamaican and agricole rums.  Orange curacao, fresh lime, and orgeat.  Garnished with a sprig of mint.  Wait, none of that is local huh?  Well, it’s supposed to take me to the islands, and Manhattan is an island right? 

  • marge

    the old-fashioned at prime meats — rye with pear bitters and that perfect ice cube.  or the old fashioned i’ve been making at home with whistle pig rye and brooklyn plum bitters…

  • Karen

    Anything warm – mulled wine, hot toddy, hot whiskey…

  • Lauralemire

    Warmed apple cider with a shot of Tuthilltown Baby Bourbon

  • Jason P

    Greenpoint
    2 oz Tuthilltown Rye
    .5 oz Chartreuse
    .5 oz Punt e Mes
    Lemon Peel Garnish

    A variation on the Manhattan from Michael McIlroy of Milk & Honey.

  • Cat

    Rye old-fashioned  with Rittenhouse Rye

  • Robinstettner

    Heart of the Hudson Vodka from Tuthilltown Local Husdon Valley Cider (either warmed or chilled with ice)stir with cinnamon stickdash of nutmeg
     

  • Robinstettner

    Heart of the Hudson Vodka from Tuthilltown Local Husdon Valley Cider (either warmed or chilled with ice)stir with cinnamon stickdash of nutmeg
     

  • Erinbklyn

    I love a classic gin gimlet, up, made with the lovely Breukelen gin.

    or this cocktail from one of my favorite local restaurants, Lot 2 in South Slope, Brooklyn.

    The Derailleur:
    rye, green chartreuse, lemon juice, tarragon and simple syrup.

  • Erinbklyn

    I love a classic gin gimlet, up, made with the lovely Breukelen gin.

    or this cocktail from one of my favorite local restaurants, Lot 2 in South Slope, Brooklyn.

    The Derailleur:
    rye, green chartreuse, lemon juice, tarragon and simple syrup.

  • PiranhicaLake

    2oz Compass Box Tree Spice

    .25oz Punt y Mes
    .25oz Benedictine
    2 dashes Regans’ Orange Bitters
    Flamed orange peel

    A delicious, big, spicy Bobby Burns!

  • http://www.telescreen.org Vidiot

    I’ve been enjoying rye juleps made with maple syrup. Also hot toddies (my girlfriend has come down with a cold, and toddies have been great for both of us), and Rum Old-Fashioneds made with Cruzan Black Strap, Rhum J.M., and/or Smith & Cross.

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