Red Hat's Holiday Sangria Cocktail

Guests at Red Hat on the River in Irvington enjoy a warm welcome by proprietors Mary Beth Dooley and Jim Parker, and a lively, cosmopolitan atmosphere with cozy tables, twinkling candlelight, and vivid, painted portraits.

Hudson River Rum - 2 ounces (a local and organic rum produced in the Hudson Valley)
Red wine - 2 ounces
Apple cider - 2 ounces (preferably made in the Hudson Valley)
Small squeeze of fresh squeezed orange juice & lemon juice
1/2 ounce of cinnamon infused brown sugar simple syrup (recipe follows)
Garnish - apple chunks on a cocktail pick and a cinnamon stick

Add ice to a cocktail shaker.
Add all ingredients except for the red wine & garnish.
Shake gently, not too hard.
Pour out into a martini glass.
Gently pour red wine into glass.
Garnish with apple & cinnamon stick.

Cinnamon infused brown sugar simple syrup:
Combine 1 cup of brown sugar and 1 cup of water in small pot.
Cook until sugar is completely melted and remove from the heat.
Immediately add 1 cinnamon stick to mixture and let rest for at least 6 hours.
Hold in a glass container until you are ready to mix cocktail.

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