Indian Summer Cocktail Recipe | Recipes | Hudson Valley | Chronogram Magazine
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Indian Summer Cocktail Recipe 

Last Updated: 12/06/2018 10:05 am
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When all hope of warmth has been lost and the daylight wanes, suddenly like a ghostly apparition the Indian Summer sweeps in, warming the sidewalks and coaxing kids outdoors once again. This hallowed late-season warm spell is a treasured event in regions like ours where the forward grind of the calendar drops the mercury ever lower with each week.

"I’ve long been a fan of things that disobey the formal obedience of nature. Things that alter how the mind thinks something should be," says Josh Rosenmeier, bartender at Uptown Kingston's legendary bar The Stockade Tavern. "Unusually warm days during a part of the year where things should be cooling off and becoming comfortable again. The Painkiller is a popular-as-hell drink that reads, looks and tastes exactly how the mind wants it too.  This was the jumping off point for the Indian Summer. I wanted to create a drink that read as  approachable and could be perceived as a refreshing, mildly tropical tiki moment.  Then sneaking one of my favorite things in the world in there, sherry, allowing the mind to be coaxed into the pleasant world of Fall feelings and flavors."

A post-script to summer, a melancholy love note to the sun-kissed season, a final balm before the blistering cold: The Indian Summer.



  • 2 oz. vodka
  • 1 oz. Amontillado sherry
  • 1 oz. pineapple
  • 3/4 oz. lime
  • 3/4 oz. creme de coconut
  • 1/2 oz. simple syrup (1:1)
  • 2 dashes of aromatic bitters, preferably Dale Degroff’s Pimento Bitters


  • Combine all ingredients into a cocktail tin. 
  • Add ice and shake vigorously until well chilled. 
  • Strain into a rocks glass filled with fresh ice. 
  • Garnish with a dusting of freshly grated nutmeg.
Head to Uptown's legendary Stockade Tavern to see this handsome devil make the drink himself.

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