Love is in the Air - Elderflower Margarita with Citrus Air
Elderflower Margarita w/ Citrus Air
Ingredients:
3 Ounces Silver or Reposado Tequila
1.5 Ounce Lime Juice
1 Ounce Simple Syrup
1 Ounce Elderberry Flower
800ml Ounces Orange Juice
1 Teaspoon Soy Lecithin
.5 Teaspoon Beet Powder
Dried Lime Wheel
Makes Two Servings
Citrus air was the inspiration for this cocktail. Citrus air is a light bubbly substance that is created by whipping citrus with an emersion blender. The goal is to froth the citrus juice in combination with soy lecithin to create a very light foam that will hold its shape. The airy foam will then be used to accent our cocktail as a flavor and color contrasting topper. Soy lecithin is derived from soy and can be used for many purposes, some of which include acting as a food stabilizer (our purpose) and a nutritional supplement.
Making the citrus air is easy. Follow these two steps:
Citrus Air
In a wide bottomed bowl or dish add the orange juice, soy lecithin, and beet powder.
Use an immersion blender or frother to whip the mixture until it creates an air like foam. Make sure not to completely submerge the blender as you need to be sure that you are whipping in air.
Helpful Tips:
The citrus mixture should be shallow in its dish. Since you need air to whip the mixture it is best to have the most surface area possible.
Prep the air before making your cocktail as the soy lecithin helps the air hold its shape for up to an hour!
Use contrasting or complementary flavors for your cocktail for a more complex flavor.
Elderflower Margarita with Citrus Air Build Instructions:
In a shaker tin combine tequila or mezcal, fresh lime juice, simple syrup, elderflower cordial, and ice. Shake vigorously for 15 seconds or until ice starts to form on the outside of the shaker tin.
Pour your margarita into a rocks glass and fill with ice.
Top the margarita with your citrus air and garnish with a dried lime wheel.
Taking the Hard Path
Time and time again, I am asked what Frank and I do during the winter months. I know that the majority of farmers living in a cold climate experience this as well. First off, there are a multitude of duties to perform while our soil rest. We have seeds to start, dahlias to bring back to life, plugs to tend to, and not to mention maintaining friendships.
Currently, we are dealing with one of the most grueling winter tasks: protecting our low tunnels and hoop house. Yesterday we woke up to a collapsed low tunnel. We got our snow pants on and got to work. With the low tunnel’s hoops being made of PVC, the house bounced right back up as we removed the snow. One piece did snap, but that is an easy fix. Our low tunnels are 3 years old and this is the first problem we have had! After shoveling the wet, heavy snow, I knew that my hilltop hoop house could be in peril.
We built our hoop house this past summer in a recently logged spot at the highest point our family’s land. The hoop house was not a kit; it came in a million pieces from a fellow Westmorelander for $300. We had no instructions to go by, just the information my farmer friend volunteered. The final outcome is in fact a working hoop house, but I will admit there are a lot of mysterious extra pieces still lying around. So here we are, our first winter with a hoop house, in a location with no road access, surrounded by trees.
I took a video to show you my journey up to the greenhouse. In the summer months, the hike leaves me gasping for air. Yesterday, I did this trek in snow gear, through 18 inches of snow. I am glad I did, though! There was heavy snow building up on both ends of the hoop house’s roof. The sides of greenhouse were piling up as well. The weight of the heavy, wet snow was pushing in on the greenhouse plastic.
End result: The hoop house lives to see another day! But I must remember, while I won this battle, there is no certainty that I will win the next. I will remain vigilant and guarded as I await the next storm’s arrival… which is tomorrow.
Aviation Cocktail Recipe
Aviation Cocktail
Ingredients:
3oz Gin
1oz Luxardo Maraschino Liqueur
1oz Lemon Juice
Maraschino Cherries
Makes 2 Servings
The Aviation is a classic cocktail dating back to the prohibition era. In simple terms, it is a gin daiquiri, but when you look a little deeper you will see there is more to be uncovered. Luxardo is a major player in the flavor department. The full bodied cherry sweetness that the cordial offers is essential in making this cocktail approachable. Without it, you could expect flavors of pine and juniper from the gin accompanied by a floral astringency. The aroma and floral flavors come from the elusive creme de violette. Not easily found, this deep purple liqueur is made from the violet flower presenting both in color, aroma and flavor.
Building this cocktail is easy!:
Add the gin, Luxardo, and lemon juice to a shaker tin and add ice. Shake vigorously for 15 seconds or until ice forms on the outside of the shaker tin.
Using a hawthorne and tea strainer, double strain into a martini or coupe glass.
Garnish with a lemon peel or maraschino cherry.
Arrange + Sip: A Floral Arranging and Cocktail Making Workshop Series
We are so excited to be presenting to the community our workshop series, Arrange + Sip! Arrange + Sip is a series of traveling workshops where you will be taught our crafts: floral design and mixology. The floral classes present an array of workshops which include fresh and dried flowers, terrariums, and more. All the while you will learn hard skills, make some friends, and get to take home the design you had worked on! When it comes to cocktails, you will learn how to make three unique drinks at your very own bar station. That’s right! We will provide all the tools and recipes necessary for you to try your hand at making a proper beverage.
You can learn more about our upcoming workshops on our website under the events tab. We look forward to meeting you and teaching our craft!
Where It All Began: Frank's Story
My name is Frank Riley and I am one of the co-owners of Stone Garden. Stone Garden is a waterfront event space located in Westmoreland, New Hampshire. My wife, Kristen and I have been living and loving this historic family property since 2013. Our intention never was to reinvent the old family farm into an event space, but to reside and garden as we finished our graduate studies and professional training. Even after we got married on the farm in 2015 we continued forth in our careers, not considering going off on our own in the hospitality industry.
After a few years of managing a high volume restaurant, I decided it was not for me. Not because I did not like the job. I always did like the rush of running around and problem solving, but having all of the responsibility and making less than our servers can wear down on any man. I gave my notice and moved on, frankly, without a plan. I scrambled and got myself a job bartending at another popular restaurant in a neighboring town. This was the first time I took on the job title of bartender.
I instantly got hooked on mixing up new concoctions, but I wanted more. I soon found myself searching for the best cocktail bar that I could find and submitted an application. It happened to be a 3 hour round trip commute, but it would be worth it. I emailed them on the off chance they had a position and three months later I got a response and an interview. I again transitioned to another well regarded establishment, but this time I would be challenged. I was challenged to learn more about bartending, spirits, wine, and food. Despite the commute I stayed behind that bar for several years. I learned a lot and it also afforded me the time and resources to start thinking about mine and Kristen’s future. I loved my job but I could not stay behind the bar forever. What were we going to do? What would we become?
I cannot remember exactly when we decided we should step into the wedding business, but I know it has to do with our friends and family. We had a pretty large wedding on the family farm and for many years our guests would tell us what a great experience they had and that we should consider hosting events. At some point we pulled the trigger, but it most certainly did not happen overnight. In fact it took years, but perseverance goes a long way. It helps that we had each other through all of the “No’s” and backbreaking labor that went into booking our first couple of events.
We have now grown into something special and quite rewarding offering new services and having a great team behind us. I am looking forward to nurturing our baby into a larger and more expansive brand as we continue to develop our flower farm and mobile bar service. For me, the best thing about this whole process has been becoming my own boss. In doing so I am constantly challenging myself, learning new skills, and feeding my creative side. I like creating new opportunities for our business to grow and going through every step along the way. My goal here is to capture that experience, as it is my passion and to share it with you all. So please enjoy the process as we document here at To Have & To Grow.
Yours Truly,
Frank Riley