128 Bedford St.
Stamford, CT 06901
Stephanie Lamison says she has always had a love of great food and restaurants. After several years in the business world, she decided to cultivate this interest by attending the Natural Gourmet Institute where she completed the chef’s training program in 2012-2013. Upon graduating from NGI, she combined her culinary expertise with her business background and managed a restaurant in Rockefeller Center before taking the same position at Hudson Grille a year ago. Lamison says, “My passion for food has translated to the cocktail program at Hudson Grille where I try to use seasonal and quality ingredients in every specialty cocktail.” Here are some of her favorite cocktails for you and your guests to enjoy during the upcoming holiday.
- 2.5 oz of reposado tequila such as Herradura or mezcal tequila such as Scorpion for a smokier flavor
- 1.5 oz of mango puree
- 2 dashes of tabasco
- 0.5 oz of fresh lime juice
- splash of soda water
- chipotle powder and kosher salt
- Rim a rocks glass with a mixture of lime and chipotle salt.
- Add tequila, mango puree, tabasco and lime juice to a shaker.
- Fill shaker with ice and shake vigorously for 8 to 12 seconds.
- Strain and serve in rimmed rocks glass over fresh ice.
- Top with soda water and garnish with a lime.
Strawberry Rhubarb Daiquiri
- 2.5 oz of Ron Abuelo Anejo Rum
- 1 oz of fresh lime juice
- 1 oz of rhubarb simple syrup
- 2 to 3 fresh strawberries
- Make rhubarb simple syrup up to a week in advance. To make, combine 3 or 4 stalks of fresh rhubarb that have been washed, trimmed and cut into chunks with 3 cups of water and 3 cups of raw sugar in a medium saucepan over medium low heat for 20 minutes until the sugar is dissolved; do not bubble.
- Cool simple syrup and use.
- Combine strawberries with simple syrup in a shaker and muddle for two minutes until strawberries are mashed.
- Add lime juice and rum to the shaker, fill with ice and shake vigorously for 8 to 12 seconds.
- Strain and serve up drink with a basil leaf.
- 2 oz of Stoli
- half of a seedless watermelon
- 2 limes juiced
- 1/3 cup of sugar
- Cut watermelon into chunks.
- Place watermelon chunks into a blender with lime juice and sugar.
- Blend until smooth and freeze for 2 to 3 hours in a 9×13 baking dish (granita mixture can be made two to three days in advance).
- Fork granita mixture into a martini glass and top with 2 oz of Stoli.
- Garnish with a lime twist.
Related: Top Cocktail Bars In Connecticut
Joshua Palmes is a freelance writer covering all things Connecticut. His work can be found on Examiner.com.