Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Coffee liqueur is so easy, you’ll kick yourself for not making it sooner (and for spending good money buying it.)
Pineapple, grapefruit zest and chopped ginger, mixed with honey and white vinegar make a tropical shrub that mixes deliciously into a pineapple shrub daiquiri.
Homemade grenadine! No red dye and no high fructose corn syrup!
This year I decided to preserve my favorite native fruit by making cordial, shrub, and drunken berries. These recipes can also be made with blueberries or other fruits. There's a berry kamikaze cocktail recipe too!
Tips for making your own bitters at home — from herb and bottle resources to advice on filtering. (Plus a giveaway of eight varieties made from recipes in Brad Thomas Parsons's Bitters!)
Turn foraged Elderflowers into an ethereal syrup a la St. Germain.
Put your grapefruit peels to work and make grapefruit bitters with juniper. A simple, gateway bitters recipe.
A combination of exotic ingredients like buddah's hand and Asian pear make for a deliciously sippable liqueur.
Cranberry Vanilla Bean Syrup, a sweet/tart syrup perfect for drizzling over ice cream or mixed with soda water. Bonus recipes for a cranberry vanilla compote and a gin Cocktail.
This innocent-looking syrup packs a serious punch that is guaranteed to wake up your cocktails, or maybe even cure the common cold.