Locally Grown Cocktails and Mocktails
Slow Food Hudson Valley Presents
Handcrafted Drinks From the Summer Garden: Shrubs, Bitters and Fizzes
Kick off the holiday weekend with a tasting of handcrafted shrubs and bitters, local cheese, charcuterie and bread at a great new local farm!
For those not familiar with the term “shrub,” in our case it refers to a sweetened vinegar-based syrup, from which a spritzer or cocktail is made; the syrup is also known as drinking vinegar. The shrubs being crafted for this event by Hudson Valley Slow Food board member and Culinary Institute professor Chef Suki Hertz are infused with fruit juice, herbs and spices, and will include strawberry balsamic, watermelon lime, sour cherry, sun gold tomato and basil, and roasted peach.
Bitters are an important balancing ingredient in cocktails and there will be a demonstration on how to make your own by author, artist, and local food activist Maria Reidelbach, who has written on the subject for her Country Wisdom News column “The Yardavore,” and on her Stick to Local Farms blog. She'll make bitters from a variety of infusions of locally grown and wildcrafted aromatic and flavorful ingredients, including black currant bark, sassafras, and barberry root.
Please bring any beverages or spirits that you want to mix with these shrubs and bitters.
In addition, there will be a tour of Seed Song Farm with an opportunity to buy freshly harvested fruits, vegetables, and u-pick cherry tomatoes and to get a Seed Song sticker for your Stick to Local Farms adventure map!
Tickets can be purchased at Brown Paper Tickets for $15.