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Bentley Gillman, head Distiller at Tattersall Distilling, forager and cocktail book author

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Manage episode 416320088 series 2897186
Innhold levert av Stephanie Hansen - @StephaniesDish. Alt podcastinnhold, inkludert episoder, grafikk og podcastbeskrivelser, lastes opp og leveres direkte av Stephanie Hansen - @StephaniesDish eller deres podcastplattformpartner. Hvis du tror at noen bruker det opphavsrettsbeskyttede verket ditt uten din tillatelse, kan du følge prosessen skissert her https://no.player.fm/legal.

We had a blast catching up with Bentley Gillman and talking about his new foraging cocktail book, "Cocktails in Bloom," which is available for pre-order. You can find ingredients to forage when heading into the woods or even your backyard. Bentley combines his love of the wilderness with his passion for distilling at Tattersall and making beautiful spirits, cocktails, and mocktails.

He shared a recipe with me for “Vermouth” that I tried with “Ground Ivy” or “Creeping Charlie.”

* Gather 1 cup of “Creeping Charlie”

* Add 1/4 cup sugar and macerate

* Refrigerate overnight

* Add a bottle of any variety of white wine and refrigerate for two more days

* Taste for sweetness and strain

* Use the “Vermouth” mixture for a martini or

* Makeva Spritz with 1.5 oz “Vermouth” to 3-4 oz sparkling water

Another recipe he mentioned in the podcast is his “Dandelion and Spruce Tonic” Recipe from the book. Pre-order now and get a custom bandanna for your own foraging adventures!

Thank you for reading Stephanie’s Dish Newsletter. This post is public so feel free to share it

Ingredients:

* 1/2 cup Spruce Tips

* 5g dried (or 25g fresh) dandelion root

* 1 cup water

* 2 cups sugar

* 1 stalk chopped lemongrass

* 2 limes, zested and juiced

Instructions:

Simmer water, sugar, dandelion root, and lemongrass until sugar is dissolved. Remove from heat, stir in lime zest, and allow to cool. Strain into a jar, add lime juice, and stir.

For a cocktail: Mix 1 ounce of tonic syrup with 1 1/2 ounces of gin. Pour over ice and add 4 ounces of soda water. Garnish with spruce tips and a squeeze of lime.

For a Mocktail: Mix 1 ounce of syrup with 3 ounces of cold brew. Pour over ice and add 2 ounces of soda water. Garnish with an orange.

Stephanie’s Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

  continue reading

462 episoder

Artwork
iconDel
 
Manage episode 416320088 series 2897186
Innhold levert av Stephanie Hansen - @StephaniesDish. Alt podcastinnhold, inkludert episoder, grafikk og podcastbeskrivelser, lastes opp og leveres direkte av Stephanie Hansen - @StephaniesDish eller deres podcastplattformpartner. Hvis du tror at noen bruker det opphavsrettsbeskyttede verket ditt uten din tillatelse, kan du følge prosessen skissert her https://no.player.fm/legal.

We had a blast catching up with Bentley Gillman and talking about his new foraging cocktail book, "Cocktails in Bloom," which is available for pre-order. You can find ingredients to forage when heading into the woods or even your backyard. Bentley combines his love of the wilderness with his passion for distilling at Tattersall and making beautiful spirits, cocktails, and mocktails.

He shared a recipe with me for “Vermouth” that I tried with “Ground Ivy” or “Creeping Charlie.”

* Gather 1 cup of “Creeping Charlie”

* Add 1/4 cup sugar and macerate

* Refrigerate overnight

* Add a bottle of any variety of white wine and refrigerate for two more days

* Taste for sweetness and strain

* Use the “Vermouth” mixture for a martini or

* Makeva Spritz with 1.5 oz “Vermouth” to 3-4 oz sparkling water

Another recipe he mentioned in the podcast is his “Dandelion and Spruce Tonic” Recipe from the book. Pre-order now and get a custom bandanna for your own foraging adventures!

Thank you for reading Stephanie’s Dish Newsletter. This post is public so feel free to share it

Ingredients:

* 1/2 cup Spruce Tips

* 5g dried (or 25g fresh) dandelion root

* 1 cup water

* 2 cups sugar

* 1 stalk chopped lemongrass

* 2 limes, zested and juiced

Instructions:

Simmer water, sugar, dandelion root, and lemongrass until sugar is dissolved. Remove from heat, stir in lime zest, and allow to cool. Strain into a jar, add lime juice, and stir.

For a cocktail: Mix 1 ounce of tonic syrup with 1 1/2 ounces of gin. Pour over ice and add 4 ounces of soda water. Garnish with spruce tips and a squeeze of lime.

For a Mocktail: Mix 1 ounce of syrup with 3 ounces of cold brew. Pour over ice and add 2 ounces of soda water. Garnish with an orange.

Stephanie’s Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

  continue reading

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