Hello Friends!
We’re in Newport Wedding Magazine!!
Check out our Garden Féte feature in this years issue-
Though the holidays are upon us,
it’s fun to see that spring parties are coming our way!!!
❤ Little Bitte
Little Bitte at GrandTen Distilling in Boston!
Are you in the Boston Zone?
December 19th || Holiday Mixology Workshop w/ Little Bitte at GrandTen Distilling
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
Admission: $35
Tickets Here: https://www.eventbrite.com/e/holiday-mixology-with-little-bitte-grandten-distilling-tickets-40846650431
*Limited tickets available
Happy Holidays!
❤ Little Bitte
Little Bitte in Take Magazine!
Check out the holiday issue of Take Magazine for a write-up on Little Bitte Artisanal Cocktails & the ‘Take’ cocktail designed especially for the Magazine…
Story by Poornima Apte + photos by Ian Barnard
Little Bitte
Happy Friendsgiving!
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….
The Flannel Shirt
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
The Orchard
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.
Many thanks to my dear Friendgiving pals,
Photography Above: Meredith Jane Photography
Event Planning & Design : Kate Murtaugh Events + Design and Kelly Golia Events
Venue: Phineas Wright House
Additional Photography: Madeline Rose Photography
Floral Design: Field & Vase and Weatherlow Farm
Cocktails: Little Bitte
Rentals: Borrowed BLU
Stationary: Lilliput Design Studio
Calligraphy: Molly Grace Makes
Makeup: Sarah Lord and Jocelyn Mariah Makeup
Hair: Tada Style
Accessories: Wool and Whiskey
❤ Little Bitte
Making Spirits Bright – Little Bitte at Newport Vineyards
Join Little Bitte for Making Spirits Bright: Cocktail + Truffle Making Class at Newport Vineyards on December 7th!
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!
Thursday, December 7 | 6:00 p.m. – 7:30 p.m.
$42 per person
Announcing Foraged Cocktails & Thanksgiving Tablescapes Workshop!
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.
All instruction, materials, sips, and bites are included for $75.
Contact Little Bitte to register:
littlebittedrink@gmail.com
Plus Anna from Star Street Party Co. will be in attendance with her delicious amaretti cookies, perfect for holiday gifting!
WAMA Block party this Saturday!
Dear Friends,
Join us Saturday 10/14 on Wickenden Street for seasonal cocktails, hot cider, natural wine & beer!! It’s the WAMA Block party! We’ll be in front of Blick, 200 Wickenden St, Providence, RI 02903 from 11-5. Can’t wait to see you!
❤ Little Bitte
Toasting the Twenties at Blithewold
SAVE THE DATE!
Join Little Bitte at Blithewold: A Toast to the 1920s
Wednesday, December 6
6:00 to 8:00 pm
Join us for a festive evening of artisanal 1920s-inspired classic cocktails with a holiday twist!
Willa Van Nostrand, certified mixologist and owner of Little Bitte Artisanal Cocktails, will demonstrate how to make and serve specialized recipes featuring small-batch spirits, cordials, haus bitters, fresh pressed juices and edible blossoms. Guests will enjoy nibbles to accompany the cocktails and will take home inspiration for their own holiday soirées, using the highest-quality ingredients to make the most delicious and aesthetically pleasing cocktails imaginable.
1920s-inspired attire welcome!
This is a prix fixe selection of hors d’oeuvres, therefore, we cannot easily accommodate food allergies and preferences.
$50 member $55 Non-Member
Click Here to Register!
Ocean State Oyster Festival this Saturday!
Join us for The 3rd Annual Ocean State Oyster Festival this Saturday, Sept. 23rd from 1-7pm, celebrating fine R.I. oysters, music, artisanal cocktails & craft-beer culture!
An Oyster Fan ticket gets you a half-dozen locally sourced oysters from an array of RI-based growers; a local micro-brewed beer, glass of wine, a cocktail or spiked ginger beer. Plus great live music & DJ’s.
LIVE SOUNDS: The Z-Boys :: Jesus Andujar Grupo Sauzon :: The Whenzdays :: DJ’s Ty Jesso, Red Dawn, and Unkle Thirsty
(SAVE $5 off ticket price purchasing before festival day!)
Children under 12 FREE. We’re tented, so the event is RAIN or SHINE.
For more information, visit www.oysterfestri.com
Let me tell you about The Birds n’ Bees…
The Birds ’n’ Bees is my spin on a favorite classic, the Hanky Panky, by one of my favorite bartending heroines: Ada Coleman, who began bartending at the ultra-swanky Savoy Hotel in London in 1903. Ada rose to the position of head bartender at the American Bar in The Savoy in 1925 and she’s still making waves as one of the first women to make a serious impression on modern mixology.
The original recipe for the Hanky Panky is a stirred cocktail made with equal parts gin and sweet vermouth with a splash of Fernet Branca, a bitter aromatic Italian amaro. The Birds ’n’ Bees swaps sweet vermouth for Vermut, an incredible vermouth hailing from the region of Catalonia in Spain, that’s bitter, sweet, nutty and fruity, infused with a proprietary blend of herbs and botanicals. Instead of Fernet, I opt for an alternative cordial, nocino, a sweet, tannic walnut liqueur that flies a little under the radar in the U.S. but popular in Italy, especially during autumn when walnuts are harvested and infused into this heavenly cordial.
Instead of garnishing with the normal orange peel, I garnish with a pinch of bee pollen, a nutrient-rich superfood collected by worker bees, parts nectar and pollen, sweet and reminiscent of wildflowers and fresh citrus zest. When serving nocino, remember to alert any guest with a nut allergy.
