Summer has slipped out the backdoor, and with it went the tomatoes and fresh flowers. It’s full-blown pumpkin season, and I must admit that I am a bit squash-obsessed. I daydream about pumpkin ravioli and honey-glazed acorn squash. I’m filled with an unbridled desire to cover my kitchen table with bodacious butternuts, bohemian blue hubbards, and oblong delicatas with their stylish and edgy green stripes. But the fairest of them all is the carnival squash, with its sweet, dense flesh and pixelated flecks of yellow, marigold, and sage. Also known as festival squash, this darling gourd is the love child of acorn and sweet dumpling varietals. And yes, it’s drinkable. So while I’ll gladly sip your pumpkin ales and maple Manhattans, I’d rather toast fall with a carnival squash–infused old–fashioned.
The old-fashioned is the great grandfather of mixology. In fact, it’s technically the definition of a cocktail: spirit, sugar, water (or ice), and bitters. Building an old-fashioned begins by muddling together sugar and Angostura bitters, the sweet and spicy backdrop for a rye or bourbon whiskey….
Our favorite fallish spin on the old-fashioned includes muddling not sugar, but crystallized ginger with the bitters for a little extra heat and spice…..
Autumn has arrived & we’re obsessed with all things whiskey! Bourbon, rye, scotch, you name it! To be inspired by the seasons is to take part in the shift of climate, light & a chance to get down with what this beautiful harvest has to offer.
What’s currently on our minds?
This Old-Fashioned has crystalized ginger, blood orange & the very sacred end of our blossoming chocolate peppermint harvest. Cheers to the crisp chill in the air & cheers to fall, we know you’re embracing the new season!
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.
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
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!
Thank you all for coming out to the Ocean State Oyster Festival – what a day! We tasted dozens of local of oyster varieties, sipped delightful wine from the Loire & beyond, toasted the day with stellar cocktails, enjoyed the sun, salty sea breeze & the crisp change of season. We’re so glad to call the Ocean State home!
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…