You may have guessed this was coming, we are thrilled to announce the first-ever edition of our cocktail catalog, Behind the Bar. This is all thanks to an incredible amount of collaboration between departments, with our sales team, and of course our customers. We look forward to hearing your thoughts and better serving those of you behind the bar. Cheers!
Summer is at its peak and we are doing everything we can to soak up every last bit of it here in New England. Two years ago we first made ice cubes with edible blossoms for Mother's Day and we've been dreaming about them ever since.
For a summery flare, we are using edible marigolds today for their bright yellow and orange hues, perfect for adding to spa water, lemonade, and cocktails-of course.
One trick we found helped, is to boil your water before adding it to the trays, this removes any bubbles and impurities leaving you with crystal clear cubes so those edible blossoms can really shine through.
Truffled Bee's Knees
To prepare the micro marigold ice cubes, fill and ice tray with gold water, and evenly distribute 3-4 micro marigolds into each cube. Freeze overnight.
To prepare the cocktails place the honey and warm water into a mixing glass. Stir to dissolve the honey, then add the gin and lemon juice. Add ice, and stir to chill the cocktail.
Fill two rocks glasses with the marigold ice cubes, and stain the cocktail over the top of the ice cubes. Garnish each glass with apple mint, and serve. Cheers!
This Thursday, July 19th, 2018 we have the pleasure of being a part of the Seafood Soriée, a showcase of local seafood to benefit the New Bedford Fishing Heritage Center. Guests will enjoy more than a dozen signature seafood dishes created by the area's finest chefs including our very own Citrus Cured Day Boat Flounder.
Whether you tasted our dish at the event, or you're simply looking for a new seafood recipe to try at home, we are so glad to share the full recipe with you right here. Enjoy!