The idea for The Hudson Standard came to us when a few friends started talking about the handcrafted bitters trend on the west coast. By 2012, we were exploring making bitters here in the Hudson Valley. At the same time, we got really excited about shrubs– syrups made from fruit, vinegar and sweetener. Shrubs make for a creative and versatile cocktail mixer and are equally adept as a stand alone non-alcoholic cocktail, added to seltzer. We call it an “adult” soda because it is both tart and sweet, pretty complex.
Our business soon became a commitment to our region, the ingredients in our bitters and shrubs are, whenever possible, sourced from the Hudson Valley. Working with local farms has been fun – these days, there is such an openness to new ideas about crops, production, sustainability and cooperative ventures. We feel The Hudson Standard is a welcome convergence between the cocktail revolution and the “farm to table” movement.
In 2013, we made a late summer batch of Pear Honey Ginger Shrub and Ginger Bitters. Both were so well received that we quickly ran out. In 2014 we added new shrub flavors: Strawberry Rhubarb and Apple Coriander Maple. We increased our production while still keeping everything hand-crafted. For bitters, we created Spruce Shoot and Celery Bitters. In 2015, we added two more shrub flavors: Cassis Berry and Peach Lavender as well as our very unique Love-Struck Bitters. We are excited to share our passion. Our tag line for The Hudson Standard is “Raise your glass!” and we are determined to share our products every chance we get!