Today, we’re going to combine several of the herbal preparations we made over the past week, and create a special, rustic martini. If you made the Douglas fir vodka, charred sage syrup and ginger liqueur, then you’re all set to join us to make your very own Woodland Martini! In case you missed them, here …
We’ve been talking a lot about harvesting and using yarrow lately, so today, let’s make a Yarrow Margarita! This recipe requires a little bit of planning ahead. You’ll be making a simple syrup with yarrow flowers, and if you’re going the homemade route, your bitters will need about 3 weeks to infuse. The bitterness of …
Come with me down the bitters Rabbit Hole (we have GREAT martinis!) Infusing your own homemade bitters from scratch is not at all difficult, and it’s fun to play mad scientist with the herbs and ratios to make your own custom concoctions. Some herbalists prefer to tincture each of these herbs separately, mixing them at …
There was a time when I considered bitters only as an essential ingredient in a good martini. However, ever since my husband began having issues with his digestion, my research into natural digestive aids has given me a new perspective on the old cocktail staple. One of the many oh-so fun things about getting older, …
“Bitter” is a much-maligned and under-utilized flavor, especially in the U.S. Incorporating bitter flavors such as kale, dandelion greens, mustard greens, collard greens, etc. into your diet is a great idea. You can use these greens to make a tasty appetizer salad topped with homemade herbal vinegar and oil dressing. But you can also have …
