For now, I bounce from coast to coast, but I plan to die in Providence. I was student at the Rhode Island School of Design more than a decade ago, and the magic of that jewel-box of a city still pulls on my heartstrings. It’s the Victorian homes, industrial buildings, the charmingly gruff New England personalities, and concentration of Italian American markets that have kept me coming back. The town is divided by the Providence river, separating the posh, College Hill area to its east, and the grittier, fast-developing downtown, Olneyville, Federal Hill, and Atwells to the west. Most tourists will cling to the picturesque, colonial Benefit street, with its gas lamps and pristine mansions, but that’s only a tiny sliver of what the city has to offer. This place has chutzpah. It’s the blue collar dive bar and the Ivy League, it’s Mayflower meets crust punk. What other city’s most beloved mayor was a convicted felon and the face of a popular line of packaged red sauce? R.I.P Buddy Cianci…..
…. For smaller grassroots galleries, World’s Fair Gallery is a tiny storefront next to the Columbus Theater that mounts thoughtful shows with local artists. It’s run by the owners of Little Bitte cocktails, a craft cocktail company that often pops up around town.
Join award-winning mixologist Willa Van Nostrand of Little Bitte Artisanal Cocktails for an evening of craft cocktail making inspired by turn-of-the-century cocktails. Build 2 botanical recipes alongside Willa and sample delicious nibbles inspired by historic recipes from the Museum’s collection. And, learn about the art of glass flame working from local artist Katie Corticelli of Glass Sails, and take home a complimentary handcrafted shot glass.
Preregistration required. Space is very limited!
Handcrafted shot glass, two cocktails, & bites included.
$40 Rehoboth Antiquarian Society members, $50 nonmembers
Preparation: Gather all of your ingredients. Dissolve honey in espresso, pour into a large clean bottle (liter), add Irish whiskey, cream, crème de cocoa and vanilla in a large sealable clean glass bottle or jar, shake until solution is mixed throughly and refrigerate for up to 2 weeks.
Serve: On the rocks or shaken over ice and poured onto fresh rocks & garnish with mint sprig. Yields 10 servings. Cheers!
Join Willa from Little Bitte on Tuesday, December 19th for a Holiday Mixology Workshop and learn how to build 2 new cocktails featuring GrandTen spirits & liqueurs, fresh pressed juices, fresh & foraged ingredients. Garnish your own cocktail & sip along as Willa reveals the steps and secrets of building cocktails that will bring your bartending know-how and holiday entertaining to the next level.
When: Tuesday, Dec 19, 2017 6:00p – 8:00p
Where: GrandTen Distilling, 383 Dorchester Avenue, Boston, MA 02127
There are a couple of traditions I gleefully look forward to every November:
#1. An entire weekend devoted to activities in front of the wood stove playing cards & board games with my BBC favorites in queue. Hot toddies, cider, popcorn, the whole nine yards….
#2. …. FRIENDSGIVING!
Friendsgiving dinner is different every year. This year I joined a group of beautiful new friends and we documented our afternoon together at Phones Wright house in Bolton, MA. I debuted a few of my new favorite holiday recipes during cocktail hour and they were a hit!! Here are a couple of recipes to test out on your friends & family over this holiday….
1 1/2 oz Bourbon Whiskey
1/2 oz Amaro Cynar
1/2 oz Carpano Antica Vermouth
3 dashes Smoked maple bitters
Garnished with brandied cherries + fresh herbs
Preparation: Pour bourbon, Cynar, sweet vermouth and bitters into a mixing glass, add ice and stir for 15 seconds. Pour into a chilled cocktail glass or over rocks into a mule mug for slow, relished sipping. Garnish with Luxardo cocktail cherries, fresh sage and nasturtium blossoms. Cheers!
Tasting Notes: Smooth, aromatic & bittersweet
1 oz Vodka
1 oz fresh pressed local cider
½ oz spiced ginger cordial
Top with dry Sparkling wine
Preparation: Add vodka, cider and ginger cordial to a bar tin, add ice and shake vigorously for 15 seconds. Strain into a chilled cocktail glass, top with bubbles and garnish with edible blossoms and fresh herbs.
La Pom (Mocktail)
2 oz Fresh pomegranate juice (½ of the fruit, juiced)
4 oz with sparkling water
Top with 2 drops of orange blossom water
Preparation: Add juice to a collins glass filled with ice, top with sparkling water,
orange blossom water and garnish with a wheel of lemon and edible blossoms.
Add a little Newport Vineyards to your holiday season and make your spirits bright as Willa from Little Bitte & Executive Chef Andy Teixeira will take you on a cocktail-creating and truffle-making journey. This is one of our favorite evenings of the year!
Autumn is here and we’re busy planning how to add that perfect sparkle to the holidays!
On Thursday November 16th we’ll be hosting our first cocktail workshop at Worlds Fair Gallery, on Broadway in Providence RI for a Foraged Cocktails & Thanksgiving Tablescapes Workshop from 6-8PM.
Learn to build 2 new cocktails for holiday entertaining! We’ll use a wild foraged sumac syrup and spiced pear cordial, among other delights.
Phoebe from Weatherlow Florals will guide you in creating a lush tablescape to accompany your Thanksgiving feast, using only seasonal blooms from the farm and locally foraged materials. Flowers and foliages will include heirloom chrysanthemums, lisianthus, herbs, fall leaves, foraged grasses, vines, and berries.
All instruction, materials, sips, and bites are included for $75.