Peaches!

Woke up this morning and decided to wander to the Farmers Market and see if there were any more peaches or plums to be had. Nothing really exciting in the plum department,  but I found the most amazing end of season peaches.  Big, juicy, fragrant, and just perfect for my Peach Brown Sugar shrub.

Just look at the size of these!

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Martin Family Orchards amazing peaches

I think my favorite way to drink this shrub is with bourbon, a spicy liqueur like Snap (which tastes like a rich gingersnap cookie, but not sweet) and soda water.  Try this:

In an 8 ounce higball glass pour
1.5 ounces bourbon
.5 ounces spice liqueur
.5 ounces or a touch more Peach Brown Sugar shrub
Stir to mix well and add soda to bring the glass to 2/3 full
Give a gentle stir and add ice to fill the glass
Sip lazily on the porch while enjoying the start of fall weather

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Blackberry Bramble, by Drew at Hazlewood

Long first day in the kitchen yesterday.  Blackberries arrived, one of my vinegar orders arrived, two batches of shrub were put up and all the cleaning up.  And when it was all over I had all these bottles full of deliciousness in rich wine red.

Next to the kitchen is a little bar called Hazelwood.  It’s exactly the kind of bar I would want my products in, and that I expect I’ll end up spending loads of time in.  Rich wood, friendly people, tasty and unique cocktails.  And as I had some time to spend before taking the new shrub to storage, I popped in for a quick tipple.

And what a yummy beverage we made.  I gave the bartender, Drew, a sample bottle of the newly made Blackberry Balsamic and invited him to go to town.  What he made was sweet, relaxed, friendly and so yummy.

To a shaker full of ice add:

1.5 ounces Bourbon

.5 ounce Elderflower liquor

.5 ounce Blackberry Balsamic shrub

Shake well and strain into a chilled martini glass.  Happy drinking!

So this is really happening

Today I started moving all the equipment and ingredients into my new kitchen space.  Intimidating?  Oh yes.  But less terrifying than I had anticipated.  The lead up to all of this has been occasionally fraught, between the learning curves and hunting for the just right plums, but now that everything is fully in motion I feel at peace.

And just in time for really exciting news!  I have my first bar account all ready to go for their fall menu.  So, right out of the gate I’m on someone’s menu.  There may have been some seriously high pitched squeee noises.  Look for The Shrubbery at Witness Bar in Seattle, drink their (ridiculously good) cocktails and eat tasty things there.  As other locations begin to carry our shrubs, I’ll make sure to let you know.

And fingers crossed too, because I’m waiting to hear back from Urban Craft Uprising.  As much fun as it is to sell to the bars, and it’s totally fun, I really love the one on one interactions that shows give me.  When it comes down to it, I’m really just a big food nerd who likes to be nerdy with people.