Upper Manhattan

The Little Red Light House and the Great Gray Bridge.
One of the many reasons why I love my neighborhood...she'll get her own drink named after her some day soon...

Last night at Fort Defiance I was guilty of getting another regular customer hooked on my own take of a Manhattan. Our accountant loves this drink and it was created for his taste, but apparently it suits a lot of other tastes as well. Its a softer Manhattan with a kick of citrus and spice. I wanted to mimic a Vieux Carre and I wanted to use my spiced syrup for it is too good to be used on just one drink (see: First Salute). When John first tasted it he asked if it had a name. I said no, because I just invented it here and now. So in the tradition of letting my regulars name this drink, he christened it the Upper Manhattan.

See, its become quite the joke that I live in a neighborhood on the other side of the city from Fort Defiance, when most of the people who work there are local (or at least in Brooklyn). And yes, the commute is sometimes a drag. But I ask all, where else could I work where I have such wonderful customers, great co-workers, the best food and drink, an honorable boss, make rent and have health insurance? I have not been this happy about going to work since I was a nanny for Zach in my early 20's.

Besides. I love my neighborhood. If I could open up Fort Defiance on my block, I would. It is the kind of place I always wanted to open myself. Good food, good drink, good people...how can you go wrong with that formula? Its clearly harder than it seems.

This drink isn't as complicated as it looks. My boss rolled his eyes at me the first time I told him what was in it when John requested it from him, but it is no more complicated than the Vieux Carre currently on our menu. The Bourbon mellows out the rye, while the syrup punches up the spice. The light touch with both the syrup and the vermouth and the double bitters keeps it from being too sweet.

Upper Manhattan

1 oz Rye
1 oz Bourbon
1/2 oz Carpano
Barspoon "Abby's Mix" Spiced Syrup*
Dash Orange Bitters
Dash Old Fashioned Bitters

Stir in a mixing glass over cracked ice, Strain and serve up with a cherry garnish.

*"Abby's Mix" is merely a simple syrup infused with cinnamon, star anise and grapefruit peels.

Rye, Rye, Rye...Down it Goes in my Belly

With WhiskeyFest in town last week, RyeGirl had the opportunity to try a lot of her favorite spirit in one place. Besides the old favorites, there are some new ones too!


Templeton Rye is made in Iowa from some of the same families that used to provide Al Capone with the "Good Stuff" during Prohibition. The batches are small and aged in big barrels. This latest batch is sweet and smooth. Quite a lovely rye. While they have done quite well despite being in only 2 flyover states, they will have a limited allocation here in NYC and in San Francisco. These two cities are obviously the center of good booze and cocktail culture. Sorry, Philly, Boston, and Chicago. But what to SF and NYC have in common (besides a total lack of eligible men for myself?!)...A cultural history of excellence in food and restaurants. Eventually the rest of the USA will know what good rye is, just as they now know what arugula is...I hope!


Redemption Rye is a straight American Rye aged over 2 years and bottled at 92 proof. It is spicy and smooth with a nutty caramel finish. This rye is priced very well and I would not hesitate to drink it straight or in cocktails. The elegant long bottle and handwritten batch and bottle numbers make this an excellent present for the holidays! Bring a bottle to Thanksgiving and whip up some Ginger Old-Fashioneds. It will go perfect with the turkey and stuffing.

Speaking of Turkey...I spent some more time with the love of my life, Jimmy Russell, master distiller for Wild Turkey. I became a Wild Turkey drinker the day I saw Thelma & Louise. That is some brand loyalty I am proud of. And even at that young age (21 of course, Mom) I knew I liked Turkey better than other bourbons (too hard to find Rye) because the mash has nice spicy rye notes. Of course they have a lovely Wild Turkey Rye bottled at 101 proof. And when you can splurge, the Russell's Reserve 6 year old Rye and 10 year old Bourbon is a special treat.



The other treat I got to sample at WhiskeyFest was some Northern California Old Potrero Whiskey. The 18th century style is aged in lightly toasted barrels and bottled at a very high proof so add water please! The 19th century style is in more familiar charred oak barrels. With a little wink wink nudge nudge I was allowed to try the 15 year old Hotalings. All of Anchor Distillery's whiskeys are made of 100% malted Rye, making chewy, full of grain and nuttiness. The only difference is the barrel aging. Hotaling, in commemoration of the 1906 earthquake is aged in barrels that have been once used. Trying all three together is a wonderful way of tasting the difference a barrel and age can make on whiskey. Its rare to get to try all three. It helps if you know what you are talking about and are not too drunk. RyeGirl is obviously a professional.

Ginger Old-Fashioned

2 oz Rye (I used Redemption Rye)
4 dashes Bitter Truth Aromatic Bitters
Dash of Simple syrup
Candied Ginger
Fresh Ginger
Good Maraschino cherries (only us if the good kind, or find fresh cherries)
Orange slice

Muddle fruit, bitters and syrup in a mixing glass. Add cracked ice, Rye and stir. Strain into a rocks glass with fresh ice. Garnish with candied Ginger slice.

7 Steps to Hell

I had some extra Black Bella already batched up from WhiskeyFest last week so I brought it into Fort Defiance as a drink special for Thursday. It was Veteran's Day and I wanted to honor all my Grandparents. The Bella is perfect since it is a twist on a Manhattan (Gramps Charbonneau's favorite drink) with delicious Italian Liqueurs (Grampa Gullo would have loved some Cynar). I also wore my red sailor hat from the 1984 World's Fair in NOLA and my Hell Kitty t-shirt. Yes, I think I looked adorable.

But as usual, it was my drink that got all the attention. The batch I had sold out so fast I had to make some more on the fly. Naturally when you use different ingredients, you get different flavor. Our bitters selection is limited to just three; orange, Ango and Peychaud's. I think I tried a dash of each. I tried making one with Dewars, but there was some heft and smoke missing so I tried a bar spoon of Laphroaig. The drink was different, a more red in color and still quite good.

I had to give it a Fort Defiance-like name and so the name of my Grandfather's group during World War ll seemed appropriate on this special day.

7 Steps to Hell

1 1/2 oz Dewars Scotch
1/4 oz Laphroaig Scotch
1/2 oz Cynar
1/2 oz Maraschino Liqueur
Dash of Peychaud's Bitters
Dash of Orange Bitters
Lemon twist

Stir all ingredients in a mixing glass, strain into a chilled cocktail glass.

Black Bella

I was asked to contribute a cocktail for WhiskeyFest this year at the USBGNY table. Quite an honor since this was my first WhiskeyFest...finally! I was assigned Black Grouse, a new high end blend from the makers of Famous Grouse. Its got a touch of smoke but is smooth as silk. This Whiskey is actually quite close to my heart since it reminds me of a pure dead brilliant trip to Glasgow I took a few years back.

The Famous Grouse

The Famous Haggis

So I took a bottle over to my Cocktail Daddy's house and started playing around. It worked fine with the usual; lemon, ginger, rhubarb bitters, soda. But I was looking for something simple and easy....something Fort Defiance worthy and less than 4 ingredients. So I decided to try a twist on a Rob Roy or a Brooklyn. The sweet smoke of the whiskey was enhanced by the Maraschino liqueur and then balanced by the bitter Cynar; an Italian aperitif flavored with artichokes. The two bitters brought out a warm spicy quality making this drink a clear winner to the Cocktail Daddy. And it was a big hit at Whiskeyfest too!

Black Bella

2oz Black Grouse Scotch
1/2 oz Cynar
1/2 oz Maraschino Liquor
Dash of Bitter Truth Aromatic Bitters
Dash of Bitter Truth Jerry Thomas Own Decanter Bitters
Orange twist

Stir all ingredients in a mixing glass and strain into a chilled cocktail glass.

Happy Fat Tuesday!

I have a Brit in the house currently, so I had to start Shrove Tuesday with some Pancakes. Strawberry pancakes with coconut. Yum. And then I cooked up a huge pot of Jambalaya.

This is almost how big my pot was...

Jambalaya is a big Cajun pot of rice vegetables, spices and meat. The veggies have to contain the Cajun holy trinity of celery, onions and bell peppers. I like the red style that has tomatoes in it. I added some plum tomatoes, hot sauce and Cajun barbecue from New Orleans to spice it up too. For the meat. I used sausage, chicken and shrimp. Brown the chicken and sausage in a pan with some herbs like thyme and rosemary. Remove the meat when browned and leave the drippings in the pan. Add the trinity of veggies to the pan of drippings and soften using more oil if necessary salting and spicing as you cook. Then add 1 part rice and 2 parts of stock and cook over a simmer stirring frequently. While that mixture is cooking, steam the shrimp with some wine and old bar seasoning. When the rice is cooked, add meat and shrimp to the mixture with hot sauce, tomatoes. Stir all together and you have an amazing pot of New Orleans goodness!

Make sure you make a Sazerac to eat with your bowl of Jambalaya! The Sazerac cocktail was named by John Schiller in 1859 upon the opening of his Sazerac Coffee House in New Orleans. Both most likely derive their name from a popular brand of Cognac, Sazerac-de-Forge et Fils. But these days it is more common to make it with rye. And you know that is how RyeGirl likes it. Having a Sazerac at The Roosevelt Hotel in New Orleans is one of my favoriet things to do and its a tradition repeated every time I am in that wonderful city.

My sister cocktailier, Drinks With Mindy who I met in NOLA, has a perfect Barlesque name that notes her fine figure, SassyRack! This is her take on the classic:

SassyRack's Sazerac
2 oz Rye
7 dashes Peychaud bitters
1 barspoon Turbinado simple syrup Herbsainte rinse

Have a rocks glass chilled with ice. In another glass mix together rye, syrup and bitters. Dump ice and rinse with herbsainte. Discard the herbsainte and shout "Sassy Rack!" to the nearest lovely lady. Serve with a smile and a wink.

My Sazerac at the Roosevelt Hotel at last years Tales of the Cocktail

Bitter Truth: The NY Times reads my blog!

Photo: Tony Cenicola/The New York Times

How do I know this? In thier article about Bitter Truth Bitters, the NY Times states that the celery bitters are, "a knockout celery that is a must in a bloody mary and even in some tequila drinks."   Well, who said just that in her posts last year from Tales of the Cocktail, where she first met Mr Stephan Berg of Bitter Truth? Me! Thats who!

I may have met the man just last July, but his face and bitters have blessed my bar for years, ever since I was introduced to them by my dear LeNell. And now EVERYBODY knows about them! Jeeze! Oh wait..I guess that is a good thing.

NY Times, when can I start writing for you?

Bitters from Germany, to kick up your cocktails
[NY Times]

Two Classics

Tonight was another lovely ladies of the industry night and good times are always to be expected. It was also a night for some education.

At the USBGNY mixer we were blessed with two guests. Ludo Miazga, formerly of Milk and Honey in London and now the Global Brand Ambassador for Benedictine gave us a spirited and passionate lesson about the 500 year history of this spirits.

Benedictine was indeed created as a medicinal elixir my French monks in the town of Fécamp in 1510. Medieval monks were the cocktail geeks of their time. They wrote and researched many books. Read Latin, Arabic, Greek. Even acted at critic commenting in the margins of the texts they were recording and translating. Why, it was thanks to the hard work of these monks that were are able to see just a fraction of the treasures that were lost in the great fire at the Library of Alexandria (while that silly Cleopatra noodled about!)

Unfortunately even this great recipe for the 27 herbs and spices in Benedictine was lost during that other silly noodling, the French Revolution, when the church became despised for their pompous and greedy ways and the Republic kicked them to the curb (or the Guillotine).

They threw out the baby with the bathwater, however, when they destroyed such great works of beauty and art (see the Angels who lost their heads up near my house at the Cloisters) and this precious recipe for Benedictine.

Luckily, it was rediscovered in 1864 by Alexandre Legrand, just in time for the great liquor revival in the 19th century. This is also the time that Combier and Cointreau came out. Alexandre The Great was also quite savvy in the ways of marketing, employing the great artists of his time to create ads (hello Absolut) and building a Palace to lure tourists to Fécamp to not only see how and where Benedictine is made, but to also appreciate great works of art and design in this pastoral seaside setting.

Benedictine also became the first bottled cocktail in 1938 when B &B, Benedictine and Brandy, was introduced. And interesting and historic spirit, indeed. Not to mention, tasty!

Lynn House from Graham Elliot Restaurant in Chicago was also at the mixer tonight to talk about Women in Mixology and the Chicago bar scene. She is here in NYC as a finalist in the Benedictine Cocktail challenge tomorrow, and I must say her libation was quite delicious. Kick butt tomorrow, Lynn!

Later, I had a glorious dinner at Schiller's with two lovely ladies. We feasted on oysters and shrimp and sipped gorgeous cocktails. I had the Jerry Thomas, but demanded Cointreau and extra bitters. I have long been a fan of Cointreau...I'd say ever since 1995 when I was using it to make Cosmos! Triple Sec? What is that?

My favorite cocktail (went smashingly well with the oysters) was a delightful concoction of Cointreau, bitters and Champagne.

Another classic night! Speaking of classics....maybe I should try that Cosmo again...

Bartender's Choice

This is my favorite game to play. Some bars actually list this on their menu as an option. Little Branch is one of my favorite places because I have never been unhappy with Bartender's choice...and I have never even met a bartender there due to the lack of seating at the bar. Big kudos go to the fantastic cocktail ladies who have always taken such good care of me at Little Branch.

Still, even with bartender friends, this can me a tricky choice. I like Rye (no secret there) and I often like to use that as a guiding spirit in my Bartender's choice. But If I wanted a Sazerac, I would have ordered one. Bartender's choice should be a chance to play, invent, make up something new. And that is just what I got from my dear friend James at The Porterhouse this evening.

Into a shaker went Rye (Ri), Cherry Heering, maraschino liquor, whiskey barrel aged bitters, a splash of OJ and mint. Out came and delicious and utterly new concoction. Francine said it was the kind of drink she would like poured all over her body for a lover to taste. Yum.. I concur.

And the kicker was when I asked what this new drink was called, James responded, "Why The Abigail of course. Of course. My own cocktail tailored especially for me. Exactly what a Bartender's Choice should be.

Thank you my dear James!

The Abigail and James

Legend of the Fall

I came home from a tasting out on Long Island yesterday and the cold snap in the air reminded me that I have not have a decent Fall cocktail in a while. My reading on the train David A Embury's classic The Fine Art of Mixing Drinks. My home bar is as rusty and my brain these days, so I set out to create something new.

I had some new toys to play with too. Lenell was kind enough to bequeath me a bottle of Four Roses Small Batch infused with Goji berries. And I have been dying to use my homemade brandied NYS sour cherries, so I thought a variation on the Manhattan would be nice. I used Amaro in place of a sweet vermouth, but added a touch of blackberry brandy and rose and berry syrup for sweetness. A couple of dashes of Bitter Truth Mole bitters and a gentle stir and she was ready to pour over my lovely cherries.

Now I have said in the past that Cherries were for virgins, pies and slot machines, and I don't see any of those around here. But these cherries are tart and tender, luxuriating in a bath of rye, brandy and maraschino liquor. Very yum. The sweetness of the drink was greatly appreciated by my poor sick roomie. I guess a spoonful of sugar does help the medicine go down.

Goji berries are also known as Wolf Berries, and last night we had cocktails and popcorn during a viewing of Wolverine, so the name came naturally.

Sweet Wolf
2 oz Goji infused bourbon
1/2 oz Amaro
1/4 oz Blackberry brandy
1/2 barspoon rose berry syrup
3 dashes Mole bitters.

Stir and pour into cocktail glass with a brandied cherry.

The Crash of 1929

I am working a wedding tomorrow and have created the cocktail list for the happy couple. The theme of their gathering is 1929. Not as terrible as you might think. One half of the couple is European, so Prohibition was not really a factor. And while we may be suffering through a terrible economic crisis, why not remember the free wheeling days right before the crash?

The list features some twists on the classics and a new cocktail created just for the happy pairing!

The Floradora was named after the first Broadway musical hit in the 1900's, which originated in London (where the engagement took place). I first enjoyed this drink at the gifted hands of my friend Meliz, who was working at Brooklyn's Sample on Smith st at the time.

Floradora
1 1/2 oz gin
1/2 oz fresh lime juice
1/2 oz framboise liqueur
ginger ale
lime wedge for garnish

The Twentieth Century cocktail seemed like an obvious choice since I have access to loads of chocolate mint. It will make a pretty cocktail with bits of mint floating on the glass like all the money pissed away in the last decade of war and financial decadence.

The Twentieth Century
1 1/2 oz Saaga Vodka
1/2 oz white creme de cacao
1/2 oz Lillet Blanc
1/4 oz fresh lemon juice


The Pegu Club Cocktail is a classic cocktail from the 1930 Savoy Cocktail Book. This is a rare shaken gin drink, so in honor of the frostbite my hands will be getting tomorrow, I have substituted Cointreau with Blue curacao and orange flower syrup for a more festive look.

The Blue Pegu
2 oz gin
3/4 oz Blue Curacao
1/2 oz lime juice
2 dashes Grapefruit bitters
lime wedge or peel for garnish
Orange flower Simple syrup to taste

This drink was created for the couple. It is simple and elegant and very delicious.

Baritarian Rose Cocktail

2oz Saaga Vodka
1/2oz Crème de Violette
Drops of rose water
Lavender syrup
Top with soda water or sparkling wine

There will also be a French 75 punch. And myself in a flapper dress. And Walker in white hot pants and moustache, I hope!

Ahh..good times!

Rye with Kicks?

A athletic store would seem like a strange place for a drinking event. But then again, Jim Beam makes a tasty Rye and Nike makes some sweet Kicks. So (ri) 1 Rye threw a party to commemorate their special edition (ri) 1 Nike ID high tops

It was in this strange environment, the Nike flagship store on 57th St, that I tasted some of the most delicious rye cocktails. Jonathan Pogash, the Cocktail Guru, was the mastermind behind these tasty drinks. The Manhattan was excellent and rich, and the Jerry Thomas version looks like a Brooklyn to me. The (ri)se and Fall was also a remarkable twist on the classic Gin and tonic. Q Tonic is so delicious, why should it just be used with gin?

My favorite of the night was the Rye Teq Cocktail No. 1. I am such a fan of Tequila and think, along with Rye it is poised to take up much more of this new cocktail market. So the two of them together was just Divine..and powerful!


(ri)se and Fall

2 oz. (ri)1 Rye Whiskey
1 tsp. maple syrup
3 dashes Peychaud’s Bitters
3 oz. Q Tonic
Directions: Build directly in highball glass, add ice, and stir briefly.
Garnish: home-made marinated NY sour cherries

Rye Teq Cocktail No. 1

1 oz. (ri)1 Rye Whiskey
1 oz. Tres Generaciones Anejo (El Tesoro works nicely, too)
1/2 oz. fresh lime juice
1/2 oz. Benedictine
3 dashes Bittermen’s chocolate bitters
1 dash Regan’s orange bitters
Demerara syrup to taste
Directions: Shake ingredients and strain into chilled cocktail glass.
Garnish: orange twist

Manhattan (The Jerry Thomas version)

1 tsp. maraschino liqueur
1 1/2 oz. (ri)1
1 1/2 oz. Sweet Vermouth
3 dashes Boker’s Bitters
Directions: Stir all ingredients with ice and strain into chilled cocktail glass.
Garnish: lemon twist

The HouseBoy

The House Boy

I had a wonderful tasting at Best Buy in Ft Greene today and met many lovely people! Still dragging all my limes, grapefruit, tequila, etc... around on the subway on this beautiful day put me in a sour mood when I got home. I made some fresh sauce and pasta (spicy!) but something was missing...I wish sometimes I had a boy at home to clean house, eat my dinner, and fix me a cold cocktail.

Well, I guess dreaming of this I created The HouseBoy, a saucy mix of passionfruit and rye. I had some fresh passion fruit, which can be tart, but that is the way I like it. I threw in some leftover mint from the tasting and added some sweetness with Domaine de Canton ginger liquor. Not bad, even with a dirty, lonely house.

The HouseBoy
Rye (I used Ri)
Passionfruit (ugly on the outside, but a beauty on the inside)
Lime
Domaine De Canton Ginger Liquor
Mint
dash of Fee Bros. Rhubarb Bitters

Dirty, Dirty Girl

Oh I just had a magical evening in the Crescent City...I enjoyed such good food and fine company! I don't want it to ever end! And of course I should have known it would start out so delightful a day when it began by making up cocktails at the spinning Carousel Bar at the Monteleone.

I have such fond memories of the Bloody Marys in this town and have yet to have one after three mornings here! For shame! So with the inspiration of my darling Francine and Heidi and our dirty dirty girl talk in the room yesterday, I created the Dirty, Dirty Girl Bloody Mary. Of course it had to contain my Luna Sueno Reposado, Dirty Sue Martini mix, spicy Tabasco Bloody, lots of lime and the essential for any respectable (respectably naughty) Bloody Mary; Bitter Truth Celery Bitters. That Dirty Sue is a salty hussy, so the lime knocks her back to the smooth. And the Celery adds essential flavor and spice without adding more salt. This bitter clearly needs to be at any bar right next to the Worcestershire when concocting a decent (or indecent) mix.

Yum, being dirty can be so very Delicious.

Dirty, Dirty Girl
3 oz Luna Sueno Reposado
2 oz Bloody mix (take your time and make it fresh, you can be more creative with the flavors that way)
3/4 oz Dirty Sue Martini Mix
Juice of 1/2 fresh lime (squeeze it just right, baby)
Healthy dose of Bitter Truth Celery bitters
Picked Okra, Green beans and other nourishing bits of south for your mouth

Shake it, Baby, don't break it.

Happy New Year!

2009 Heights Party Punch aka, Tomas Collins
Gin
White Wine
Lillet
Tonic
Grapefruit bitters

Toss in the fishbowl with some ice and stumble downstairs to party with the boys and ring in the New Year!
Lemon sorbet

Another Way to Die

"A dry martini," he said. "One. In a deep champagne goblet."

"Oui, monsieur."

"Just a moment. Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large, thin slice of lemon peel. Got it?"

"Certainly, monsieur." The barman seemed pleased with the idea.

"Gosh, that's certainly a drink," said Leiter.

Bond laughed. "When I'm . . . er . . . concentrating," he explained, "I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold and very well-made. I hate small portions of anything, particularly when they taste bad. This drink's my own invention. I'm going to patent it when I can think of a good name."

-Ian Fleming, Casino Royale

That, my dears, is a Vesper. And this, my darlings is the new James Bond song from Jack White and Alicia Keys. It inspired me to make another version of the Vesper, one that should be sipped while taking in sounds of this awesome new song. I use Millers Gin instead because the idea of Iceland and the UK working together to create a clean fresh Gin is ripe for an international incident. I tend to prefer Ketel One Vodka, but the Russians always made the best baddies on film (Recent Indy movie is a horrific exception) so I am gonna have to go with Stolichnaya here.

There is a reason why the Raconteurs are one of my favorite bands. Mr. White has the dirty sound I love to have in my ears. Daniel Craig is sure easy on the eyes. Lets hope you enjoy this Vesper in your mouth.

Another Way To Vesper

3 Parts Millers

1 Part Stolichnaya

½ Part Lillet Blanc (Kina is no more)

Dash of Bitter Truth Lemon Bitters (Sometimes the Truth IS Bitter)

Go on and shake it to the music while you do a sexy silhouetted dance.

Jasmine Juleps

The big day is here. The social event of the season…The 134^th running of the Kentucky Derby!

Every year my friend Boyd throws the most fantastic Derby Parties. For the past 5 years they have been held at the Late Great Magnetic Field. This year we are trying out new digs at Park Slope’s Union Hall.

To celebrate this fine day I give you a Brooklyn/Manhattan twist on the classic Mint Julep. The Maraschino liqueur and the addition of bitters is reminiscent of a classic Brooklyn or Manhattan and the St Germain adds floral notes that compliment the jasmine pearl. And I used the Four Roses Yellow label for that mellow taste. I simply used a tea diffuser to steep the Jasmine Pearl tea in the bourbon for about 15 minutes. You can leave it longer if you want a stronger taste. Serve it with soda on top if you wish, but you know I like my drinks like I like my horses…Strong enough to knock a lesser jockey to the turf. You know my thighs can hold tight to that saddle for a long ride. Really. I can stay on a horse. Don't be so dirty.

Oh my hat this year was going very Victorian top riding hat, and with my plaid stockings and buggy whip I am now going to look like the Derby Dominatrix! Giddy Up Boys!

Jasmine Julep

Four Roses Yellow Label Bourbon
Jasmine Pearl Tea (steep in bourbon for at least 15 minutes)
St Germain liqueor
Maraska Maraschino liqueur
Dash each of Lemon, Orange and Old Fashioned Bitters
Soda (if you like to stay upright in yer saddle)

Garnish with Mint of fresh flowers for that springtime flair