Plan B

The original plan has already been scrapped. Unfortunately my dried herbs had gone stale and the fresh herbs have just started to come into their own due to a wet, rainy spring. The whole point of this blog is to explore cocktails through local food, so buying prepackaged herbs from afar didn’t seem the right way to go. Luckily a few local treasures have begun to reveal their bounty, rampsrhubarb and a few local herbs from Rock Spring Farm.

Each of these ingredients brings their own unique qualities to the cocktail. Ramps, if you’ve never tried them are a type of wild leek with a unique taste reminiscent of garlic and smoke. They are only available for a brief time in every spring and are worth the sometimes fanatical devotion they receive. I was fortunate to receive a gift of pickled ramps and am very excited to see what flavors these will impart in the next few weeks. Rhubarb is one of the Midwest’s great misunderstood vegetables. The tart  stalk is eaten while the large elephant ear leaves, which are mildly poisonous, are discarded. I reduced the rhubarb to a simple syrup, the tart yet sweet concoction has been a boon for wine spritzers. Finally I purchased some of Rock Spring Farms local  rosemary. The fresh and pungent herb sitting in a mason jar of vodka makes me think of moonshine from the Olive Garden.


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