In addition to buyouts, the circa-1790 Ho-Ho-Kus Tavern & Inn has many private dining options. The crimson-walled Crystal/Washington Room accommodates up to 60 guests and is very elegant, complete with a candlelit fireplace. The light-filled Chateau Room has a vaulted ceiling and original artwork and is equipped with an automated screen and projector for presentations for up to 40 guests. The handsome Hermitage Room is defined by a striking backdrop of black and sandalwood and suitable for up to 24, while the Zabriskie Room dazzles up to 24 guests with its museumquality art collection.Â
INGREDIENTS
—3 oz. smoked Apple whiskey
—1 oz. baked pear purée*
—.5 oz. spiced vanilla bean brown sugar syrup**
—.5 oz. Amaretto
—crushed almonds (into crumbs)
DIRECTIONS
Combine ingredients in shaker and pour into martini glass. Use some of the syrup for rim and line with almond crumbs.
*PEAR PURÉE:
—5 (very ripe) pears (any type)
—5-7 lemons, sliced thin into circles (slice as you go to see how many you may need)
—honey
—salt
Directions: Peel ripe pears, cut in half and core. Take lemon slices and cover a large baking sheet lined with parchment paper. Drizzle lemon slices with honey and sprinkle with salt. Lay halved pears flesh side down on lemon slices. Bake at 400 F for about 20 minutes, then cool. Blend in a blender until puréed smooth.
** VANILLA BROWN SUGAR SYRUP
—1 cup brown sugar
—1 cup water
—2 vanilla beans
—2 cinnamon sticks broken up
—10 cloves
—1 tsp nutmeg
Directions: The day before, simmer all ingredients until the sugar is dissolved (10 minutes or so) and allow to cool completely. Let the cinnamon sticks, vanilla beans and cloves steep overnight. Strain and syrup is ready to use. Â
Courtesy of Head Bartender Caitlyn Ritz at Ho-Ho-Kus Inn & Tavern
