The Hudson cocktail. Courtesy of Northeast Kingdom.
In fall, when overzealous apple-picking excursions and trips to the farmers’ market end with piles of the crunchy fruit overflowing from kitchen bowls, most people make pies, slice them for salads and do lots of fiber-rich snacking. Here’s a tip: Use fresh apples to create fantastic of-the-moment cocktails.
In Brooklyn, the foraging-happy restaurant Northeast Kingdom gets its bushels of apples from owner Paris Smeraldo’s backyard in the Hudson Valley. “Being in New York and not using fresh apples seems criminal,” he says.
Fresh-pressed, unfiltered juice from the apples upgrades The Hudson, a new cocktail on the menu, mixed with ginger beer, Tuthilltown Spirits’ Hudson Baby Bourbon and house-made citrus bitters. The staff’s experience harvesting the apples adds an extra layer of enthusiasm surrounding this particular drink. “In good food and in seasonal food there should be a fun component as well,” Smeraldo says. “We spend the weekend crushing apples because the staff loves it and we love it.” Here, more bars serving fresh-apple cocktails and some of F&W’s best recipes for making your own.