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Meet The Farmer’s Old-Fashioned

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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…..

Visit www.puddingstonepost.com the full story

& the recipe for The Farmer’s Old-fashioned!

An Old-fashioned Spin…

~ littlebitte ~ Leave a comment

bloodorangeOF.jpgAutumn 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!

<3 Little Bitte

Mocktail of the Moment: Blackberry Honeybee Sparkler

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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

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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!

<3 Little Bitte