RECIPES

When I began my research for this project, I uncovered all of the pre pivot recipes like artifacts in my Gmail inbox, on Google Drive, and in Notes on my iPhone. They were frozen in time and just as I had last left them unfinished and untested. I decided I would make each recipe, acquire the ingredients, photograph them, and publish them here. I do want to give them some context, the reader should know that all of the cocktails are either non-alcoholic or low-proof (low alcohol). That is because of delays in licensing, I was asked to develop a "no proof" (non-alcoholic) cocktail menu to serve in the interim while we waited for proper licenses to be able to serve alcohol. I was also asked to prepare a cocktail menu for when we did get our proper license, which would be for beer and wine only, prohibiting the use of distilled spirits. This was such a delicious challenge because it gave me the opportunity to explore the plethora of cool low proof products considered under the beer and wine umbrella. Fortified wines, aromatized wines, natural wines, honey wines, wild beers and ciders, sake, and so many other lesser-known fermented products, plus we were getting a HACCP plan to make our own fermented menu items! 

My hope is that the reader will engage with the recipes, reading them, make them and improve them to their liking.

I'm content knowing that they have a place to live outside of me, cheers!