Cocktail Recipe: Pleased to Meet Me | General Food & Drink | Hudson Valley | Chronogram Magazine

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Cocktail Recipe: Pleased to Meet Me


  • Sean Hansen
Spring is here, ladies and gents. Among the many joys this season brings, one is the seasonal drink menu update at the Stockade Tavern in uptown Kingston. Head bartender Josh Rosenmeier shares one of his new favorites from the spring menu—Pleased to Meet Me.

"It's a rearranged riff on the 1970's neo-Tiki drink called the Jungle Bird," Rosenmeier says. "Smoky mezcal is rounded out by fresh fruit juices and amped up with a spicy kick from the ginger syrup, while being elevated and balanced by Cynar, a bitter artichoke liqueur. Aptly named after my favorite record at the moment by The Replacements."

An anonymous Chronogram staffer describes the drink as "smoky but refreshing—perfect for a transitional season." Bottoms up folks.


  • 2 oz. Mezcal (Josh recommends VIDA de San Luis Del Rio)
  • 3 oz. Pineapple Juice
  • 3/4 oz. Lime Juice
  • 3/4 oz. Ginger Syrup*
  • 1/4 oz. Cynar


  • *Combine equal parts cold-pressed ginger juice and white sugar to make the syrup
  • Combine all ingredients into a cocktail shaker, fill with ice and shake vigorously.
  • Strain into a Collins glass filled with fresh ice.

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