At Henry’s concept of farm to the table does not stop with the food; it is an integral part of our cocktail program. Our signature cocktails take advantage of the organic herbs, vegetables, and fruits that we grow on-premises in an inspired idea of “Barn to Bar.”
Notable examples include The Cuke made with gin or vodka, Millstone Farm mint, and cucumber, along with lime and a dash of club soda. Another possibility is the Lavender Sidecar with honey from our on-site beehives infused with homegrown lavender, along with Remy Martin and Cointreau. A third option is Basil Berry in which Millstone Farm strawberries and basil are paired and infused with vodka then topped off with a splash of Champagne.
During cold weather months, we rely on the “Barn to Bar” concept as inspiration for the resurrection of some classic hot cocktails such as Hot Toddy; which is made with our Millstone Farm honey and Bourbon. Another selection is the Bourbon Fig Martini; bourbon infused with pureed mission figs blended with a locally sourced cider.
Not surprisingly, the wine list at Henry’s Farm to Table boasts a number of top-notch selections from New York State, the Hudson Valley, and the Finger Lakes. We are also constantly on the look-out for products from the growing number of New York State breweries to add to our beer menu.