Spirited and Zero-Proof Recipes, This Week's Workshops, and Bittered Fun Facts at the Elixir House
Spring is in the air, but let's be honest, winter doesn't give up easily in some places. This Old Mission Fashioned, named after Old Mission Point in Traverse City, Michigan (where winter knows how to make a statement), is the perfect cocktail to celebrate the changing seasons.
It's a symphony of flavors that whispers goodbye to winter and welcomes spring. Earthy honey mingles with bright ginger and a touch of zesty orange, a true sign of warmer days ahead. But wait, there's a twist! The bold notes of cinnamon, ginger, and cardamom in the Elixir Bitters #2 remind us that winter might have one last hurrah before taking a long nap. This recipe is featured in the book, "Drink the Wild: Recipes from a Kitchen Witch for the Spirited and Sober Soul," written by Angie Jackson and Austin Wines.
Flavors that Dance on Your Palate:
Honey: Earthy and sweet, a beautiful base for the other flavors.
Ginger: Spicy and warming, a delightful reminder of spring.
Orange: Vibrant and zesty, a burst of sunshine in a glass.
Elixir Bitters #2: Bold and complex, with hints of cinnamon, ginger, and cardamom - a nod to winter's lingering embrace.
Making it Your Own:
This recipe calls for Elixir Bitters #2, but don't worry if yours haven't finished resting yet. You can substitute with a combination of spirited Angostura Orange Bitters and Fee Brothers Black Walnut Bitters or for an alcohol-free version, All the Bitter Aromatic and Orange Bitters for a slightly different twist.
The Ingredients:
2 oz. High Rye Bourbon (clean and crisp with pepper notes) OR 3 oz.of chilled Roasted Barley Tea for a zero-proof version.
¾ oz. Ginger Honey Syrup (recipe below)
2 droppers Elixir Bitters #2 (or substitute as mentioned above)
Orange slice
Luxardo Maraschino Cherries (or) Brandied Cherries (recipe below)
Bringing it all Together:
Muddle the orange slice, ginger honey syrup, and bitters in your glass.
Remove the orange peel (we've extracted all its goodness!)
Add the bourbon and ice, then stir for 20 seconds.
Top with more ice if needed.
Garnish with a cherry and a beautiful orange twist (optional, for a final touch of spring).
Enjoy this delightful cocktail as you raise a glass to the arrival of spring, with a wink to the winter that brought us here!
Scroll down for the Ginger Honey Syrup and Brandied Cherries recipe after we dive into this week's exciting workshops!
Alcohol-Free Bitters & Tinctures Workshop
Thursday, March 21, 2024
7:00pm - 9:00pm
The Clover Room
1501 Fulford Street (Jerico Building)
Kalamazoo, MI
$30/pp
"The Bittered Wild: A Kitchen Witch's Guide To Bitters & Tinctures" arrives this week and we're celebrating with a Bitters & Tinctures Workshop this Thursday! Join us and you'll get a FREE COPY of the book, a 1 oz. bottle of Vernal ACV Bitters to take home, PLUS craft your own unique bitters blend to enjoy.
In this fun and informative workshop with Angie Jackson, aka "The Traveling Elixir Fixer," you'll:
Discover the history, uses, and health benefits of bitters and tinctures.
Learn different methods for making your own bitters and tinctures using herbs, spices, and botanicals.
Explore blending and aging techniques to create unique flavor profiles.
Craft your own signature bitters and tinctures to take home as well as a 1 oz. bottle of seasonal bitters we finish together in the workshop.
Learn how to use your creations in delicious and healthy drinks.
Get inspired by a variety of recipes and experiment with your own! Tap the Register button for more information and reserve your spot!
BONUS RECIPES:
Ginger Honey Syrup: Use the recipe featured in "Drink the Wild: Recipes From the Apothecary of a Kitchen Witch for the Spirited and Sober Soul" . For a quick and easy version, combine equal parts honey and water in a saucepan. Add a few slices of fresh ginger and simmer gently for 10 minutes. Remove from heat, let cool, and strain out the ginger.
Brandied Cherry Recipe (Optional):
Combine 1 cup dried cherries with 1 cup brandy and ½ cup sugar in a jar. Let sit for at least 24 hours, allowing the cherries to plump up and absorb the delicious brandy flavor.
Fun Facts
Johann Siegert created Angostura Bitters. Born in 1824 as a doctor's cure for stomachaches, Angostura Bitters went from medicinal tincture to mixology must-have! By the 1870s, Siegert's sons took the secret recipe (guarded by only a handful even today!) to Trinidad, transforming Angostura into a cocktail and culinary staple.
Angie Jackson
The Traveling Elixir Fixer
Since 2006, Angie has been presenting energetic, vibrant, and upbeat programs, seminars, workshops, and classes surrounding Michigan's growing culture of farm-to-table culinary experiences, local agriculture, grain distillation, wildcrafted elixirs, as well as herbalism, and foraging.
Angie is a passionate professional speaker with 25+ years of experience in the food and beverage industry. She is a freelance culinary mixologist, brand consultant, and educator. She has designed and executed award-winning beverage programs throughout the Midwest's top bars and restaurants, numerous craft distilleries, national distributors, as well as global brands and celebrities.
Angie has written and contributed to articles featured in the New York Times, Chicago Tribune, Chicago Sun-Times, M-Live, Edible Michiana, Encore Magazine, SW Women's Lifestyle Magazine, Shoreline Magazine, Bride and Groom Magazine, Nation’s Restaurant News, Michigan Meeting and Events Magazine, The Daily Beast, and has a new book called Drink the Wild. She is a graduate of the Academy of Spirits and Fine Service, BarSmarts Advanced Bar Education Program, and the Advanced Culinary Mixology Academy.
Angie was an adjunct professor who instructed mixology at Chicago’s Kendall College before returning to Michigan where she works and writes. Angie has recently presented at the 2020 Michigan Library Association’s Awards Ceremony, The Grand Rapids International Beer, Wine, and Food Festival, Tales of the Cocktail 2021 Virtual Roundtable Discussions, and currently works as a freelance culinary mixologist with the Michigan Chapter of Meeting Professionals International, Southwest Michigan First, and the Michigan Economic Development Corporation.
Over the years, she’s been involved with numerous organizations such as the Michigan Craft Distillers Association, United States Bartenders Guild (Chicago Chapter), and Share Our Strength: Taste of the Nation, to name a few.
Want the Traveling Elixir Fixer to speak at your next event? For class, workshop and program fees, tap or click the contact button below.
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