Mocktail of the Moment: Blackberry Honeybee Sparkler


Blackberry Honeybee Sparkler

1 pint fresh blackberries
1 inch section of fresh ginger root, skinned and diced
Juice of 3 lemons
Honey syrup (recipe below)
Sparkling water (or soda siphon)

Yields: 8 servings

Honey syrup: Bring 1 cup water and 1/2 cup honey to a boil, stir and remove from heat. Let cool completely and set aside.

In a blender, puree blackberries, lemon juice and fresh ginger, and strain through a fine mesh strainer. Stir in honey syrup and funnel into a soda siphon for direct carbonation and pour over ice. If you don’t have a soda siphon, pour the batch over ice and top with sparkling water, then stir and garnish with fresh blackberries and sunflower petals that have not been treated with pesticides.

Delightful Photos by Stacey Doyle  IG @sdoylephoto Tweet: @staceydoyle FB: Stacey Doyle Photography


Little Bitte @ Indowncity Design Block


Indowncity celebrates Design Week at Grant’s Block with Little Bitte

When: This Saturday, 9/24 from 3-6pm
Where: Grant’s Block,
260 Westminster St, Providence, Rhode Island 02903

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Grant’s Block will be converted into an outdoor lounge by Greycork, with tunes by DJ Analog Underground, a pop-up Print shop w/ DWRI Letterpress (sponsored by Craftland), and plenty of craft-oriented vendors from the Providence Flea so you can see the latest in Providence’s creative exploits.

Grab yourself a cocktail and mingle with some of the best minds in design!

❤ Little Bitte

A Watermelon Vodka Cocktail That’s All Grown up…


Every great host needs a perfect vodka cocktail recipe up her sleeve. Vodka is the great equalizer. As a relatively neutral canvas, it makes for cocktails that appease the masses. And so we bring you the Dandy Lion, an enviable sour made with vodka (I used Snow Leopard – more on that below), fresh pressed lime, triple sec, and fresh watermelon juice, since September is when the finest melons hit farm stands. Top all this with bubbles, and sparkling pink satisfaction is yours…

I recently caught up with bon vivant Stephen Sparrow, creator of Snow Leopard vodka, at the the Chandler at Cliff Walk in Newport. We tested out the Dandy Lion recipe and – voila! – angels sang and seagulls cried, all with a salty breeze at our backs…




Visit Puddingstone Post for the full article & recipe

Photos by Kayleigh Speck. Thank you, Kayleigh, for capturing the spirit of the moment!

Bitte Brunch Bar @ The PVD Flea!

Join us for a Brunch Cocktail!

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Perhaps a deliciously savory Bloody Mary will do the trick?

OR maybe… a sparkling mimosa with fresh pressed orange juice

NO! A delectable whiskey with Farmer Willie’s ginger beer and secret ingredients!

OK, fine- a glass of Meinklang Frizzante Rosé will have to do.

We’re at The Flea til 4pm, rain or shine, see you there!

❤ Little Bitte

Litte Bitte joins The Providence Flea this Sunday!


Little Bitte Brunch Bar at the PVD FLEA!

We’re excited to join The Providence Flea this Sunday, 9/4 from 11-3pm!

In fact, we’re SO EXCITED that we’ll be setting up shop @ The PVD Flea this Sunday and every Sunday through the last weekend of October! We’re calling this our ‘Little Bitte Brunch Residency.’ Sounds good, right?

We’ve been tweaking our Bloody Mary to unfathomable dimensions, sourcing bountiful, beautiful citrus for mimosas and picking a few new fabulous  garnishes with our lovely pals at Sidewalk Ends Farm.

You’ve been asking & we’ve been listening- so come visit us already for a delish brunch cocktail! We’ll be on the dock across from 345 South Water Street

We’ve calculated a very simple equation for the occasion:

Little Bitte x PVD Flea = YUM

❤ Little Bitte

Little Bitte at Ocean State Oyster Festival 9/17!

Photo by Stephanie Ewens

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Sample From 18 Oyster Farms at the Ocean State Oyster Festival

Providence is gearing up to celebrate Rhode Island aquaculture at the second annual event on September 17.

Oyster lovers, get ready to pack on the pounds in shellfish. Providence is gearing up for its second annual Ocean State Oyster Festival at Riverwalk Park on South Water Street on Sept. 17 from 11 a.m. to 9 p.m. The day includes all the briny bivalves you can eat, food trucks and other food vendors, live music, local libations and a shucking contest. The day will be divided into early and later sessions from 11 a.m.−4 p.m. and from 4−9 p.m., to help spread out the crowds.

Eighteen oyster farms from all over Rhode Island are participating, and you get to sample from as many (or as few) as you wish. The $25 tickets (or $30 on the day of) include six oysters and one free beverage (wine, beer, a cocktail or non-alcoholic drink). You can purchase additional oyster tickets for $2 each, alcoholic drinks for $5 each and non-alcoholic drinks for $2 each.

Last year’s festival was very successful and the group of organizers, including Don Nguyen, Frank Mullin, Kaitlyn Frolich and Dave Roebuck, plans to keep the momentum going. “Part of the emphasis on what we did last year was paying attention to the flow of the place and the layout of it,” says Frank Mullin, the Ocean State Oyster Festival’s event programming and communications manager. “We like how we had the tent set up, and the spine model of the farms down the middle worked out really well. We realized it was the best spot for it and the weather was perfect.”

Photo by Stephanie Ewens.

While sunny skies and warm temperatures greeted guests last year, just in case, everything is located under a tent, so the event is on, rain or shine.

Participating local oyster farms include Walrus and Carpenter Oyster Farm, Behan Family Farm, Quonnie Cup Oysters, Salt Water Farms and American Mussel Harvesters, Block Island Oyster Farm, Chessawanock Island Oyster Company, East Bay Oysters, Bristol Bay Oysters, Jonathan Island Oyster Co., Matunuck Oyster Farm, Mooresfield Oyster Farm, Salt Pond Oysters, Watch Hill Oysters, Hope Island Oysters, Breachway Oyster Company, Rocky Rhode Oyster and the Ocean State Shellfish Co-op‘s Rome Point and Jamestown Oysters.

Local beverage vendors include Revival Brewing Company and Grey Sail Brewing of Rhode Island, Jonathan Edwards Winery, Farmer Willie’s Alcoholic Ginger Beer and Little Bitte Artisanal Cocktails teams up with Campus Fine Wines. Non-alcoholic drinks will be provided by Yacht Club Soda and Granny Squibb’s iced tea for $2 each.

There will also be other food options available for those who are just not that into shellfish. “The Shuckin’ Truck will be there with lobster rolls and such, but there will also be Citizen Wing, Flatbread Company is going to do their wood-fired grill pizza trailer and Laughing Gorilla catering will also be there, so it won’t be just all oysters,” Mullin says.

A portion of ticket sales will be directed to Save the Bay’s afterschool programs as well as the Ocean State Aquaculture Association. The bivalves will be served on compostable trays and shells will be collected for conservation efforts. The Compost Plant plans to truck away compostable waste. “We are still going for that net zero status,” says Mullin.

Celebrating Rhode Island aquaculture is important to this group of event planners. “Oyster Farms are representative of the state and the health of the bay. Food tourism and ecotourism in Rhode Island is key,” Mullin says. “It all goes hand-in-hand with a cleaner bay. The bay is still not in the condition it was back in the old days  – before the industrial revolution –  but it’s working its way back, which is a fantastic sign.”