Tag Archives: Booze in the Catskills

Catskills Cocktails: Prosecco & St. Germain

© J.N. Urbanski

© J.N. Urbanski

If you eaten too much stuffing, overloaded on turkey or you’re seeking need a tonic to dissolve the Christmas pudding, try these refreshing cocktails as an antidote to all the stodge. According to their website, St. Germain is made in France from freshly picked elderflower blossoms in a “slow, charmingly inefficient way”. Medicinal benefits of extract of elderflower include influenza, coughs, colds, sinusitis, constipation, inflammation and rheumatism.

The taste is “neither passion fruit nor pear, neither grapefruit nor lemon; the sublime taste of St. Germain is a flavor as subtle and delicate as it is captivating”.

Lemon St. Germain & Prosecco

2 ounce of St. Germain
12 ounces of Prosecco
1 ounce of Fleischmanns gin
2 ounces of fresh, still lemonade
1 tablespoon of maple syrup
2 ounce of soda or sparkling mineral water
1 lemon

Combine ingredients in a mason jar. Cut the lemon in half and squeeze into the mixture and throw in. Stir slowly and gently and pour into glasses. Serves two.

Classic Prosecco & St Germain

16 ounces of Prosecco
12 ounces of sparkling water
8 ounces of St. Germain
2 ounces of fresh, still lemonade

Pour ingredients into a jug. Mix slowly for a minute and serve. Serves four.

Catskills Cocktails: Mulled Spiced Citrus Port

© J.N. Urbanski

© J.N. Urbanski

You can still enjoy a warming port or wine cocktail even if it’s 70F on Christmas Day. Port has an illustrious history: both sweet and warming. Sherry and Port were a staple in the households of British Christmas drinkers when I was growing up and here is a tangy variation on the theme that employs sweet cherry juice. Merry Christmas!

Mulled Spiced Citrus Port

750ml Tawny Port
100ml cherry juice
1 orange
1 lemon
10 whole cloves
1 teaspoon of nutmeg
2 cinnamon sticks
1 drop of vanilla essence

Slice off the peel (including pith) of both the orange and lemon until you have the raw fruit and about eight slices of fruit peel. Put the peel to one side and muddle the raw orange and lemon fruit together with the port and cherry juice. Add the remaining ingredients, including the fruit peel, into the muddled mixture. Steep the mixture for a few hours. Add a cup of water to dilute to taste. Pour into a saucepan and heat gently until warm. Remove the fruit waste – but not the peel – once the port has warmed sufficiently to serve.

Serves four to eight.

The Classic Hot Toddy


It’s hot toddy season for whiskey drinkers, but if you use the freshest, most healthful ingredients, eat the honey separately. Raw, natural honey from a pesticide-free apiary is precious amber nectar and you shouldn’t ruin it in hot water. I felt sniffles and a sore throat coming last week, so I got hold of some of New York’s finest raw honeycomb and its propolis. I took a large teaspoon and savored it well, making sure it touched every part of my throat before swallowing. I sweetened my hot toddy with maple syrup and I’m glad to say this combination worked.

Classic Hot Toddy for Two
2 ounces freshly squeezed lemon juice
2 ounces of single malt scotch
8 ounces of warm water
2 teaspoons of maple syrup

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