A few months ago I purchased a book entitled The Seasonal Cocktail Companion – a lovely instructional piece telling me how to make many types of bitters, mixers, drinks, and garnishes from scratch with the seasonally available ingredients in the biodiverse rich land of Seattle and its surroundings.
Tonight I was able to meet the author and try some of her treats. Such as a kumquat infused vermouth
a rhubarb, rosemary, vanilla infused vodka
I chose to spend my time with the author speaking of cherries – as I desire to make mountains of them for Christmas gifts and I wonder if they can really keep only two months. Per Maggie Savarino's signature in my book there are at least three ways I can experiment with and she is certain I will find more options with the summer fruit. I can't wait to try.