There aren’t a lot of things in my life that can hold my attention for ten years. I’m restless, curious, and move quickly from interest to interest.
My husband, our home, and a handful of friends are a few of those things that continue to capture my interest. And I guess, this blog. I’ve been at it for ten years. Twice as long as I’ve ever stayed with any job. My ability to post in a timely manner waxes and wanes at times, but for ten years I’ve kept notes and have posted something on every recipe that I’ve cooked.
My interest in cocktails and associated libations started about a year and a half ago and hasn’t petered out yet (there’s still a lot to learn). I always have a new batch of bitters sitting on the shelf (and am running out of room to store all the little bottles), and I’m tinkering with new liqueurs and shrubs and ways to use them in cocktails.
I took advantage of the season to make this batch of bitters that smells like Spring. They’ve got rose petals, lavender and sage (all harvested from my yard), and I’m not kidding when I say I can’t stop sniffing them. My favorite way to try out bitters is to make variations on an old fashioned – 2 ounces of a spirit, 1/2 ounce sweetener, and bitters to taste. Rum and honey syrup are great with these bitters. I have yet to try gin, but I’m thinking gin and simple syrup to start. An old fashioned is a great jumping off point for inspiration.
- In Bloom Bitters (Imbibe Magazine)
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