"I make garden-fresh cocktails. Then I drink them.The chickens stare at me like total creeps." -Kate
WHAT IS YOUR KEY ELEMENT IN CHOOSING A DRINK RECIPE?
Most of my drinks are inspired by either something that is currently growing in my garden, or something that I stumble across at the farmer’s market. I love seasonal produce, and I especially love it in a beverage. Fresh is best, in my mind, and the freshest stuff is what I can grab from our little garden
WHAT'S THE MOST INVENTIVE DRINK YOU'VE EVER CREATED?
I have a small obsession with citrus blossoms, and this past spring I made a Citrus Blossom Sangria that not only integrated the blossoms into the sangria, but also included homemade citrus blossom water to really drive that fragrance and flavor home. It was a gorgeous big-batch cocktail perfect for a party!
HAVE YOU EVER MADE A CHICKEN FRIENDLY COCKTAIL?
Now I’m really airing out my crazy. But yes, yes I have. Complete with muddled herbs, fresh berries, and even dried mealworm garnish.
Grapefruit Rosé Syllabub
(A modern twist on a colonial-era cocktail)
5 oz. rosé
2 oz. fresh grapefruit juice
1 oz. ginger rum
1 oz. grenadine + 2 teaspoons
1/2 tablespoon heavy cream
5 dashes cardamom bitters
2 fresh egg whites, whipped
edible flowers and herbs for garnish
Whip two egg whites until frothy and forming soft peaks. Mix in 2 teaspoons of grenadine to sweeten. Set aside. In a shaker with ice, combine rosé, grapefruit juice, rum, 1 oz. grenadine, cream, and bitters. Shake thoroughly, and strain into glass. Spoon egg white mixture across top of cocktail, and garnish with edible flowers and herbs.