Throwing a celebration? Try dishes from my book, The Gluten-Free Grains Cookbook, as well as these signature cocktails inspired by recipes in the book.
In April, I celebrated my cookbook, The Gluten-Free Grains Cookbook, with a launch party, and my friends at Pennsylvania Libations curated a gluten-free bar complete with three signature cocktails inspired by recipes in the book. Now you can sip the same drinks and celebrate with me digitally, so cheers!
Pennsylvania Libations connects distillers, small businesses, and individuals, to one another with the intent of growing, experiencing, and preserving Pennsylvania spirits. It's a special store, and lucky for me, it's a good dog-walk away, so I like to stop in and sample the latest offerings. If you're a local or planning a visit to Pittsburgh, it's a must!
Signature Cocktail: The Wild Rose Fizz
Pennsylvania Libations featured spirit: Big Spring Spirits 7 Governor's Gin
The Gluten-Free Grains Cookbook Inspiration: Rose-Colored Beet & Rose Water Granola (pg. 34-35)
This cocktail was also inspired by my latest endeavor, The Wild Rose Collective, a company that celebrates the stories of past feminists to encourage the womxn of today!
The Wild Rose Fizz
Ingredientsrose water (in a spray bottle)
1 3/4 oz Big Spring Spirits 7 Governor's Gin
3/4 oz *honey simple syrup + organic fresh lemon juice
Soda water
Combine gin and honey-lemon syrup in a glass cocktail shaker. Stir for 5-10 seconds. Spritz a coupe glass with rose water. Pour the gin mixture into the glass and spritz with rose water. Note: If you're using fresh lemon juice, strain the gin mixture into the glass to catch any pulp.
For a Rose Rim (Optional)Lemon wedge or honey simple syrup
dried rose petals
Pour dried food-grade rose petals on a saucer or plate. Make sure the circle of rose petals is bigger in diameter than the rim of your glass.
If using a lemon wedge, rub the lemon wedge along the glass at a slow steady pace for even coverage. Remove any pulp or seeds that stick to the rim. If you're using honey simple syrup, pour a thin layer of honey simple into a saucer. Dip and twist the coupe into the syrup. Firmly dip the prepared glass into the rose petals and twist to catch more petals.
Enjoy!
*Honey Simple Syrup
Since I happen to have a beekeeper in my life, I like to use honey instead of sugar whenever possible, including in cocktails. All three of the signature drinks relied on honey simple syrup as a sweetener.
To make honey simple syrup: Bring 1 cup water and 1 cup honey to a boil in a small saucepan until honey is dissolved. To flavor the syrup, remove the syrup from heat, add your infusions, and let steep for 30 minutes. Strain and chill.
Signature Cocktail: The Lavender Latte
Pennsylvania Libations featured spirit: Big Spring Spirits 100% Corn Whiskey
The Gluten-Free Grains Cookbook Inspiration: Iced Oat-Milk Lattes with Honey Simple Syrup (pgs. 46-47)
The Lavender Latte
1 1/2 oz Maggie's Farm Coffee Liqueur
1 1/2 oz homemade oat milk
1/2 oz honey lavender simple syrup
Combine everything in a shaker, and give a hard shake to combine. Strain over ice.
For a Boozier Option: Replace the oat milk with Talleyrand Cream Bourbon.
Bartender's Note: Remember 1 1/2 oz of coffee liqueur is like a shot of espresso, so this cocktail is an upper and a downer. Pair it with a brunch spread for a spirited take on iced lattes, or serve it after dinner with dessert.
Signature Cocktail: The Julep
Pennsylvania Libations featured spirit: Big Spring Spirits 100% Corn Whiskey
The Gluten-Free Grains Cookbook Inspiration: Derby Day Mint Julep Cake (pg. 172-173)
And obviously, both the cake and cocktail were inspired by my little one, Julep, who (obviously) has some special cameos in the book but unfortunately, was unable to attend the event.
The Julep
Ingredients2 oz Big Spring Spirits 100% Corn Whiskey
1 oz mint-infused honey simple syrup
crushed ice
fresh mint for garnish
Combine the whiskey and syrup in a shaker, and stir for 10 seconds. Strain onto crushed ice. Garnish generously with fresh mint. Bartender tip: to release extra aroma and flavor, give the fresh mint (and herbs in general) a good smack before adding to the cocktail ( here's why).
Cocktail Photos by Christopher Sprowls Photography
Cookbook Photos by Noah Purdy, styled by me
Gluten-Free Bar & Signature Cocktails by my friends at Pennsylvania Libations
