‘Shine Your Shoes for the Manhattan Cocktail Classic!
You heard us…Go get your ‘shine box! Seems like only yesterday, we were living high on the hog at Hearth’s “From Farm To Still” lunch at 2012’s Cocktail Classic. This year’s stage is set for five more high-flying days of festivities! Hundreds of distillers and importers, restaurateurs and bar owners, bartenders and mixologists come together to show off their spirits and their styles in over 50 events during the five day affair. Cocktails will flow generously on May 17th when festivities are jumpstarted by the annual gala held at the New York Public Library. Live performances, music, dancing and over 25,000 cocktails await gala attendees. We’ve got something very special planned for that kickoff, so be on the lookout for us!
A few short hours after security kicks you out of the library and you’ve managed to catch a few winks in Bryant Park, we’ve got the cure for what ails you…Yep, more booze (and the food ain’t bad either!) We’re thrilled to present The Afternoon After: Burlesque Brunch with Dutch’s Spirits at Bathtub Gin on Saturday, May 18th. Attendees will enjoy Red-Eyes, Egg Creams, and Bloody Marys paired with a scrumptious brunch menu, not to mention the real eye-openers…BURLESQUE! If you were lucky enough to snag those tickets, we’ve got quite a show in store for you.
On the final day of the Classic (don’t cry…), we’ll be sending you off in style at the NY Indie Spirits Expo, offering up tastings alongside dozens of artisanal spirits producers from around the world.
Check out the Manhattan Cocktail Classic website for more information and for tickets to events. But hurry up before they’re all gone!
Memorial Day Weekend
Looking for festivities over Memorial Day Weekend? Check out the Hudson Berkshire Wine & Food Festival! We will be sampling and selling the entire line of products, including our new DIY Bitters Making Kit. There will be a host of other fantastic local vendors offering artisanal breads and cheeses, wines, organic meats, vegetables and much more. A truly perfect way to start your summer…
May 25 & 26, 2013
Saturday, Noon to 6pm
Sunday, Noon to 5pm
Columbia County Fairgrounds
Chatham, New York
Recent Event Highlights…
On April 14th, we were delighted to take part in Applewood's Spring Cocktail Party. Thank you Chef Sherman for keeping the sausages coming and thank you Brendan Casey for an excellent Dutch’s cocktail:
Created by Brendan F. Casey of applewood, Brooklyn
1 ½ oz. Old Overholt
¾ oz. Dutch’s Peach Brandy
¼ oz. Home-made cherry sage syrup
¼ oz. Luxardo Maraschino cherry
5 dashes Dutch’s Colonial Cocktail Bitters
Stir all in a mixing glass filled with ice. Strain into a rocks glass with one large ice cube and garnish with a large orange zest.
We showed off at the NY Travel Festival on Saturday, April 20th as part of a Taste of the Hudson Valley showcase. New Yorkers enjoyed discussions on a wide range of travel topics before getting a closer look at regional highlights to inspire the occasional weekend getaway.
We have long admired the cocktail creations at Hearth Restaurant in New York City, but believe the “David Jardine” might be one of their finest yet. “Who’s David Jardine?” you ponder, the uneducated lout that you are. He just so happened to be an early 19th century English barrister and magistrate…DUH!(Thanks, Wikipedia!)
Created by Patrick Green of Hearth Restaurant, NYC
1 ¼ oz. Dutch’s Peach Brandy
½ oz. Calvadoon (small-batch apple brandy made by Bonny Doon Winery)
½ oz. Rainwater Madeira
½ oz. Cocchi Americano
¼ oz. Lemon juice
Shake, strain over large ice cube in a rocks glass, and garnish with a lemon twist.
We’ve also grown quite fond of this moonshine cocktail from our friends over at The Roundhouse at Beacon Falls. Move over rum, there’s a new sheriff in town…
Shine ‘n Coke
Created by The Roundhouse at Beacon Falls, Beacon
1 ½ oz. Dutch’s Sugar Wash Moonshine
¼ oz. Grand Marnier
¼ oz. Lillet Mexican Coke
Build on the rocks in a highball glass and top with Mexican Coke. Garnish with a lime slice.
Harvest Homestead Dispatch
We’ve been putting our farm through its paces! First came the archaeologists, then the bulldozers, and now…’tis the season! The soil has been tilled and seed has been sown for our very first crops of corn and barley. We couldn’t be more excited to share our land’s progress throughout our inaugural season. Let the grains begin!