Favorite Winter Warmer of 2020: Hot Chaga Mulled Cider!

Hot Chaga Cider
Hot Chaga Cider photo by Angel Tucker.
Mug by Adrian King for Little Bitte.

Greetings from the warm cocoon that is our lovely cocktail studio on the westside of Providence! We’ve gotten an number of requests to share our favorite hot drink of 2020 (so far) and we’ve settled on one. Introducing: The Hot Chaga Mulled Cider, an elevated hot cider toddy fortified with a nourishing chaga infusion, a hint of birch syrup and a healthy glug of rum. Dress your mulled cider with any warming spices you have on hand! We love whole clove, allspice and cinnamon to draw in the heat. If you can’t find Birch syrup, a hint of maple will do just the trick. Apple cider sweet enough for you? You can skip the birch syrup and maple entirely!

What’s Chaga?

Chaga (Inonotus obliquus), “the king of medicinal mushrooms,” is a parasitic fungus that grows on white and yellow birch trees in the Northern Hemisphere. The sterile conk forms on the bark and has the appearance of a torched marshmallow or burnt charcoal. The irregularly formed conk is harvested, dried and grated in order to be steeped in hot water to make a medicinal tea that’s good for the immune system because of its anti-viral, anti-microbial and (wildly enough) anti-fungal properties. Note: do not boil the chaga, this could compromise the stregnth your infusion*

Are there other benefits of Chaga?

Yes! The mushroom is said to fight inflammation, lower blood sugar and cholesterol, and generally slow the aging process. Chaga is a wonderful ingredient to have in your winter cocktail arsenal because it keeps well in the pantry and it’s easy to brew. The grounds can be re-steeped 2-3 times, making it a very efficient ingredient in the kitchen!

Hot Chaga Cider

2 ounces Anejo Rum

(We love Diplomático Rum Reserva Exclusiva)

6 ounces apple cider

2 ounces chaga infusion*

1 teaspoon whole mulling spices such as cloves, allspice, star of anise

cinnamon stick for garnish

1/4 ounce of birch syrup or maple syrup (optional)

brandied cherry for garish (it’s so festive!)

Chaga Infusion* Simmer 2 teaspoons of chaga powder in 1 cup of water for a minimum of 15 minutes, fine strain the liquid through a strainer or coffee filter and refrigerate the mushroom solids for your next batch. For a more potent large format elixir, simmer 4-5 chunks of chaga in 1 liter of water on the stove for up to 5 hours, cool to room temp, strain tea into a clean jar and refrigerate up to 2 weeks for future use. Reheat the tea as you need it.

Preparation: Add cider and spices into a medium pot on the stove and simmer for 15 minutes. In a smaller separate pan, boil chaga and strain into your hot cider batch, retaining the solids for future use. Once your spices have infused for at least 20 minutes, pour spirit, syrup and chaga infusion into a large mug and top without cider. Garnish with additional whole spices and a cocktail pick with a Luxardo cherry that has been rolled in brown sugar (for fun).

Brew up a cup for yourself and serve to friends and family in the spirit of good health and wellness.

Cheers! ❤ Willa + Little Bitte

Happy Spring!!!

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Now this is the kind of ‘snow’ we can get behind: edible blossom confetti! Raise a toast to the vernal equinox today, we made it!!!!

For your sipping pleasure:

Poli Spritz

1 1/2 oz Poli Miele

1/2 oz lemon

1/2 oz rhubarb syrup

top with Prosecco

 

Cheers!

Little Bitte

Little Bitte Featured in Vogue!

Why Providence, Rhode Island, Should Be Your Next Weekend Getaway

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.

Full Article Here

WE’RE SO EXCITED!!!

❤ Little Bitte

 

Happy Saint Patty’s Day!

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Photo by Angel Tucker

Bitte Irish Cream

12 oz Irish whiskey

3 oz crème de cocoa

8 oz organic cream

5 oz espresso (or very strong coffee)

2 oz local honey

1 teaspoon organic vanilla extract

Fresh mint to garnish

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!

❤ Little Bitte

Little Bitte Featured on Green Wedding Shoes!

 

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See the full shoot & story here

photography: Emily Delamater Photography // event design: One & Supp // planning: Brita Olsen Creative // florals: One & Supp // wedding dress: Gossamer Vintage // hairpiece: LBDA Brooklyn // bride’s shoes: Rachel Comey // bride’s ring: Erica Weiner // getting ready robes: Stevie Howell and Cara Marie Piazza // hair stylist: Jessa Blades // makeup artist: Jessa Blades // paper goods: Priscilla Weildein // cake: Seabiscuit Bakery // art direction: Brita Olsen Creative // styling + hair crowns: Sara Moffat, LDBA // food styling: Emily Seymour // cocktails: Little Bitte Artisanal Cocktails // letterpress: DWRI Letterpress // cermaics: ANK Ceramics // artwork: Gideon Bok // jewelry: Erica Weiner, Ursa Major, Judith

Little Bitte

 

 

 

 

 

Happy Friendsgiving!

 

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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….

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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

Our Favorite Rosés!

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Written by Willa Van Nostrand and Kat Cummings. Photographs by Angel Tucker.

If you’re anything like us, you’ve been sipping your way through a rainbow of rosés since early spring, imbibing pure joy with each taste. Lucky then, that the recent fervor for rosé has lead many winemakers to begin experimenting with new cuvées, and, in some cases, dedicating entire vineyards to rosé production. But if you’re tired of sipping the same old stuff, there’s good news: The bottles below are perfect for refreshing your palate in the dog days of summer. Priced between $12 and $35, they’re great for entertaining, pairing with a meal, or just guzzling at the beach. Now go get your paws on a bottle of pink, and continue to celebrate the season!

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1. Matthiasson Rosé, Northern California, 2016

Tasting Notes: Delicate white blossoms, Rainier cherries, night jasmine. Fresh herbs and blood orange zest.

Texture: Clean, white marble, a sunrise on a glassy lake.

Pairing: Late afternoon, frittata with summer squash and young pecorino garnished with chive blossoms because you just finished working in the garden and you’re sitting outside next to the raspberry patch, toasting that good work.

Matthiasson rosé is a certified organic blend of grenache, syrah, mourvèdre, sauvignon blanc, and counoise made by husband and wife team Steve and Jill Klein Matthiasson. These farmers turned winemakers make beautiful, precise wines with very little manipulation. Steve literally wrote the manual on California’s sustainable agriculture practices and Jill studied botany, ancient farming methods, and traditional techniques for soil health. The Matthiassons are farmers first and they firmly believe that healthy soil and vines make the best wines. We love the large format magnum for summertime entertaining, but a traditional 750 ml bottle gets the job done, too.

Buy it by the bottle: Campus Fine Wines, Newport Wine Cellar & Gourmet

Find it by the glass: Fortnight Cooperative & Wine Bar

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Visit Puddingstone Post for full article

Little Bitte at PVDFest!

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Little Bitte Bar Schedule

Were winding up for a big weekend here in lil’ Rhody and we’re hoping you’ll make it to one of our bars this weekend! Try a festival spritz or a mocktail & say hello! 

June 1st 5-7PM  | THE COMMUNITY TABLE

Join us in Kennedy Plaza on Washington Street for a 300 seat dinner that’s free + open to the public. Well break bread and share stories.

June 3rd | 4-10PM | Little Bitte PVDFest VIP BAR @ Burnside Park 

Featuring our signature festival cocktail, the PVD Spritz, a fresh & fabulous Margarita +  smoky mezcal & bourbon cocktails that will certainly put a pep in your step!

(Complimentary Wine + Whalers Brewing Beer on tap!)

June 4th 1-8PM |The PVDFest Finale

The PVDFest Finale at Armory Park between Cranston Street + Parade Street!!! Come find us in our neck of the woods  for a famous ‘Lime in the Coconut’ or a Signature Paloma with silver tequila + grapefruit!

What to know about #PVDFest

PVDFest showcases performers from around the country and all over the globe, including some of the biggest stars in world music. This year alone features musicians, dancers, and performance artists from Harlem, Miami, Detroit, Oakland, East LA, Montreal, Trinidad, and Honduras. Of course, there is no shortage of talent here in our own backyard, and many local performers will be sharing the stage with the national and international talent. Catch some of the highlights on the PVDFest Blog

❤ Little Bitte