Here we are at the final #KitchenMatrixCookingProject post for July. This month I picked the dishes with easy recipes to inspire some al fresco dinners. This week, I decided to celebrate with cocktails. Twelve different cocktail that Bittman suggests, actually. But time got away from me before we left for our annual camping trip and I didn't have a chance to whip up any cocktails. Crazy, right?! So, I'm going to share something a little different this week. But please check out the other cocktails from the Kitchen Matrix Cooking Project gals. Cheers!
Every once in awhile you meet someone who is creativity incarnate. Almost twenty years ago, while I was in college, I met Jenn of Maker, Baker, Glitter Shaker. And a few years ago, I met Katie of Bar Cart Cocktail Co.
I am constantly in awe of those beautiful gals and realize that what impresses me every time I taste or sip something of theirs: their delightful, delectable details. I have to admit that while I am duly inspired after spending time with them; I also feel like a great big copycat when I recreate something they have done because, well, I certainly would never have thought to do something like it. Still, I am grateful to have them as muses. I mean, the girl knows who to set a table that's a feast for all senses.
A couple of years ago I attended Katie's Flowers + Gin event at Folktale Winery in Carmel Valley; she teamed up with Lolo of Burst + Bloom again for a fun girls' afternoon. I had gone to their inaugural event in earlier in the year when we bottled up some late Winter and early Spring flavors. This time, we worked with the flavors of Fall, including pine needles, sugar pine cones, madrone berries, and more.
Okay, time to share some of these delicious details. Have you ever considered encasing part of your garnish in ice? I hadn't. And I can't imagine why not. It's lovely. Katie froze pine needles for the second cocktail of the day...
...and the final sip included acorn ice cubes.
Another detail I plan to blatantly steal: the flower totem. We threaded blooms onto the slightly woody stem of a dried scabiosa flower. I used marigold, amaranth, and rose petals.
This is how the flower totem looks in a cocktail. Gorgeous, isn't it?!
I will share some recipes - my versions anyway - eventually. But, for this, I just wanted to admit my girlie crush and source of inspiration for homemade infusions and beautiful, unique garnishes. I love bottling the season for future cocktails.