WaterFire this Saturday 5/27 + Congratulations Brown University Graduates!

Join Little Bitte down by the river basin at WaterFire Providence

Saturday, May 27th from 8-11pm

Full Lighting of WaterFire – Sunset: 8:10 p.m.

Sponsored by Bank of America and Brown University

We’ll feature a summery Spritz & a botanical ‘Brown Bear’ Whiskey Collins

in celebration of Brown University Grads! 

❤ Little Bitte

 

 

Join us for Spring Tonic + Bouquet Workshop!

Join us on Thursday, May 18th for our first ever Spring Tonic + Bouquet Workshop at Weatherlow Farms! 

Where: Weatherlow Farm, 845 Sodom Road, Westport, MA 02790

When: Thursday, May 18th | 6:00-8:00

Join Phoebe Poole of Weatherlow Florals & Willa Van Nostrand of Little Bitte Artisanal Cocktails in the barn at Weatherlow Farms for our first workshop of the season. We’ll tour the greenhouses and make bouquets with farm-grown materials including anemones, ranunculus, flowering branches, and foraged foliage. Then, learn how to make 2 new spring tonics including nettles, sorrel & early season edibles.
All materials, cocktails & bites included.
Tickets are $75
All materials, cocktails & bites included. 

THIS MINT JULEP IS READY FOR A CROWD

Kentucky Derby Day Mint Julep easy recipe

Ladies and gentlemen, dust off your fascinators and review your bow-tying tactics because it’s the Kentucky Derby this weekend! Luckily for you, I’ve learned a thing or two watching bartenders batch mint juleps by the gallon at Churchill Downs.

The list of ingredients for making a julep is simple; all you need is bourbon, sugar, ice, and a handful of fresh mint sprigs. The subtly different ways to combine them, however, are endless. In fact, they say that no two hosts’ mint juleps taste alike, and that’s quite true in my experience.

Prep goes a long way on Kentucky Derby day, so while most folks muddle fresh mint in the bottom of a silver chalice, I prefer to make a strong minted simple syrup that I steep ahead of time and then garnish my juleps with heady sprigs of peppermint. If you expect to catch the race, do yourself a favor and make the syrup the evening before and crush your ice before guests arrive. To do so, grab a canvas Lewis ice bagand a mallet, or a clean dish towel and a rolling pin (like my Nanna does) to produce fine frozen particulates. Or, if you must, just whiz up some ice for a few seconds in the blender. (I won’t tell). Whichever way you choose, be forewarned that this cocktail simply can’t survive on normal cubes.

Woodford Reserve bourbon is the classic choice for a mint julep, but since we’re here in Rhode Island, I allow some wiggle room for exploration. I love Sons of Liberty New England Bourbon out of South Kingstown, which has the appropriate ABV (46 percent) for making mint juleps. Made with locally grown corn, SOL manages graceful undertones of vanilla and a wash of caramel notes balanced with a lick of heat on the palate. It’s perfect for sipping neat if you’re so inclined, but extra glow-y with crushed ice and fresh mint.

Kentucky Colonel mint is king where it comes tradition and is among my favorites, though orange and chocolate mint also go splendidly with this drink. The beauty of the julep is that you can achieve some lovely aromatic variation depending on the variety of mint you choose.

To enjoy this julep, raise the cup to your lips and deeply inhale the glorious bouquet of fresh mint. If you’re sipping from a silver vessel, handle your julep from the lip and the hem of the tin, or else you’ll end up with a slush of fingerprints on your icy cup. This is A-OK in my book, but is considered a faux pas by those who have been drinking juleps all their lives. Here, I opted for glass in order to solve the mystery of what color a mint julep actually is. One last note before you raise a cup to the fine steeds of racing day: Be aware that you’ll be sipping an icy bath of lots of bourbon and just a little simple syrup. The recipe calls for 3 ounces of whiskey; consider adjusting your intake as you would for a night of martinis.

 

The Kentucky Derby

Mint Julep Recipe

Little Bitte at #tacofestpvd17 May 6th!

spicy rita margarita little bitte paisley

#tacofestpvd17 will celebrate the warm weather with amazing food, music, dancing, and more! Revel in the local flavors, sounds, and textures of our city–all along Westminster Street! This event is FREE and open to the public.

Entertainment will be provided by the eclectic tunes of DJ Studebaker Hawk, with guest appearances by local favorites.

Whether you like your tacos crispy, spicy, veggie, or fully loaded you are sure to enjoy a perfectly wrapped up morsel of goodness!

Wash those tacos down with offerings from Little Bitte Artisanal Cocktails, Aurora, and Trinity Brewhouse at Grant’s Block (260 Westminster street) including sultry margaritas and juicy sangrias.

With the return of the Rock n’ Roll Yard Sale (www.rockandrollyardsale.com) Westminster Street will host vendors pedaling their expertly curated records, vintage ephemera, books, handmade jewelry and crafts.

This is a family friendly event with face painting, balloons, sidewalk chalk, mask making, and many other play activities.

❤ Little Bitte

This Aperol Cocktail is Perfect for Spring!

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The Aperature – a cocktail made from Aperol, gin, and blood oranges – helps usher in spring while saying goodbye to citrus season.

In my early twenties, I lived in Florence for a year on a street called Via degli Artisti with a wonderful painter named Fiorella, a sandy blonde with a scratchy voice and a deep affection for card games, rum, and cigars. We were a 10-minute ride on our rusty bicycles from the heart of city, and a brisk five-minute walk from the main market near Santa Maria Novella. The first warm sunny days of spring always remind me of Fiorella and how she would wake up each morning, fling open the kitchen doors, and step onto our tiny terrazza to water the scented geraniums on the railing. She’d come back into the kitchen and fresh squeeze two glasses of blood orange juice by hand, one for each of us.

The fruits Fiorella juiced were called Moro oranges. Grown in Sicily, they tasted more like fresh raspberries than any kind of orange I had ever tasted, with flesh ranging from deep orange to dark burgundy. I lived for these oranges and those mornings when Fiorella made me sit down with her for breakfast.

As I wait here at home for the flora of the season to pop, I scan my imagination for ways to conjure spring. I keep a keen eye on the oily green rhubarb leaves peeking out of the soil in my raised bed. I visit the micro clusters of lemon balm daily – but it’s still too soon to pick it. And the asparagus nowhere in sight. And so I find solace in fresh oranges at this time of year – so sweet and so abundant – though I know that the harvest must be on its last legs. Clementines and minneolas will slowly but surely trickle out of season, soon to be replaced with the awe of artichokes, fiddleheads, and fresh nettles.


One of my favorite epiphanies from my time in Florence came in the form of a cocktail. I call it the Aperture, as it’s proverbial widening of the lens, if you will. It’s a marriage of two of my favorite classic drinks, the Aperol spritz (a quaffable mix of the bitter aperitif, prosecco, and soda water) and the Negroni (equal parts gin, Campari, and sweet vermouth). Every café in Florence serves their own version of a Negroni during aperitivo (cocktail hour), complemented by a bowl of olives or nuts, or sometimes a bigger spread of cured meats, cheese, and crostini topped with anything from fresh seafood to tiny slices of hotdog. (During aperitivo, anything is possible.)3-blood-orange..jpg

The Aperture’s soft, fruity notes come from the blood orange juice, which adds a lush texture and depth to the spritz, mellowing any sharp edges from the gin and fortifying the citrusy notes of the Aperol….

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The Aperture Recipe

❤ Little Bitte

For Fiorella, my Italian queen.