2 oz Fuji-infused
Tito’s Handmade Vodka
2 oz sparkling water, optional
1 oz fresh orange juice
1 tsp honey
1 dash of cinnamon
1 cinnamon stick, garnish
Add infused Tito’s Handmade Vodka, orange juice, honey, and cinnamon to a shaker with ice. Shake and strain into a glass over fresh ice.
Top with sparkling water, if you like, and garnish with a cinnamon stick.
A closer look at a traditional Indian thirst quencher that is now a local brand
Discover artisanal drinks, quaint lodgings and unique eats around Indiana
28
Audrey Barron’s good-for-you drinks
2 HOOSIER REFLECTIONS
5 THE GOODS
Drinks for a Cause
22 CULTURE
A Lightweight’s Guide to Mocktails
36 FINDS
Live-It-Up Libations
40 LAST BITE
9 Desi Spritz
10 Citrus Sensation
30 White Pine Elder Bubbly
32 Love Your Adrenals Tulsi Cocktail
34 Forest Mushroom Hot Chocolate
Look for our drinks partner stories and recipes throughout the issue.
COVER photography: Martina Jackson, Mother Earth’s Potables from Audrey Barron and Wild Moon Acres featured on page 28.
Scan QR code to find exclusive online stories, events and recipes for every season.
Iambeyond excited about this issue celebrating drinks across our region. Drinking is a part of everyday life and essential to our well-being. Taking this opportunity to explore some of the remarkable beverages being concocted and created in our backyard has been incredibly fulfilling and it’s such a pleasure and joy to share the results with our readers. From a traditional Indian beverage with a twist to mocktails created on an urban farm using mushrooms, holy basil and other ingredients from Mother Earth, the pages of this issue share what we hope is inspiring as well as refreshing.
I am also very thankful for our summer intern, Marissa Molloy from Butler University, who has photographed some beautiful stories for us, helped us to elevate our Instagram game and has been a joy to experience this summer. And yes, my friend and cohort Francine Spiering is rejoining us as managing editor on this 2.0 journey with Edible Indy. I couldn’t be more excited about the difficult but beautifully chosen journey we are embarking on.
I believe with all my being that bringing beautiful and meaningful words and images to our community will provide a little respite and joy during this time when it is deeply needed. My heart is sore from the cloudy judgement happening around us and the pain being thrust within our community and around the world by violence, hate and reversal of history. We ask you to take a moment to pause to be well, to do good and most of all to spread kindness any way you can. Our world needs kindness more than ever.
With gratitude, Jennifer Rubenstein, Editor in Chiefphotograph: Marissa Molloy
Rubenstein Hills LLC
EDITOR IN CHIEF Jennifer Rubenstein
jennifer@edibleindy.com
CHIEF FINANCIAL OFFICER
Jeff Rubenstein
Francine Spiering
COPY EDITOR
Doug Adrianson
DESIGN
Cheryl Koehler
SALES
jennifer@edibleindy.com
Have a story you’d like to see featured? Send us your ideas. editor@edibleindy.com
EDIBLE INDY
PO Box 155 Zionsville, IN 46077 p. 260.438.9148
Ihave
a new favorite itinerary through the Hoosier State. It’s one that takes me sipping artisanal ciders and craft beers, invites me to explore wineries and sample small-batch whiskey. I sleep in historic inns or quaint bed & breakfasts. And I eat well while discovering local dishes. Join me on this wonderful trip—you will find it in these pages.
It’s been such joy to pick up where we left off bringing to you Indy’s wonderful local world. It is so full of inspiring people, not least of whom is our persistent publisher, Jennifer. I hope you love this issue as much as I do. And don’t skip our fun Last Bite. Jennifer and I combined our favorite tunes and tipples and now have the perfect playlist. Or at least, we think so. Please tell us yours!
Enjoy! Francine Spiering, Managing Editor
Want to advertise with us? Reach out to me personally at jennifer@edibleindy.com.
Edible Indy is published four times per year. Subscriptions are $32 and available at EdibleIndy.com
EDIBLE INDY PO Box 155 Zionsville, IN 46077 p. 260.438.9148
Every effort is made to avoid errors, misspellings and omissions. If, however, an error comes to your attention, then you probably have not had enough wine with your healthy food! Please accept our sincere apologies and, if it’s important, please notify us. Thank you. No part of this publication may be used without written permission from the publisher. © 2022 all rights reserved.
Member of Edible Communities
For over a century, St. Elmo Steak House has won the hearts of many through their world-famous spicy shrimp cocktail, professional service and hand-crafted cocktails, including the signature old fashioned. The original recipe was created by one of their tenured bartenders, Candace, and introduced to St. Elmo’s distinctive tiger oak bar back in 2010. Known as the Pop’s Old Fashioned this cocktail quickly gained popularity and has kept its spot on the signature cocktail list for all Huse Culinary restaurants
Find the delicious St. Elmo ready-to-pour Old Fashioned at Central Indiana and grocery and liquor stores.
Tasting notes: classic blend of bourbon whiskey, crisp orange and aromatic bitters. Pour straight up or over ice and enjoy.
StElmoFoods.com
Board
Places to support a cause by grabbing a drink
words: Brian Garrido
Do you want to do something charitable? Consider drinking more coffee and booze. Indiana-based brands chose their favorite charities so that your 12-ounce purchase isn’t only about the caffeine or the ABV. Here are five beverage places that support worthy causes, all made in the Hoosier State.
Furry felines meet foamy cappuccinos at Nine Lives Café, where a Maine Coon or a tabby might crawl over your computer for attention. Yes, this can happen to you with joyful purrs and tummy rubs. Cat cafés started in Taipei, Taiwan, almost 25 years ago, according to TimeOut.com. However, the trend took off in Japan as a response to no-pet policies in apartments. People could get their meows on without having to be an owner. In the United States, the establishments turned into adoption centers while giving them housing, food and a litterbox. Located on a Fountain Square corner, Nine Lives is Indy’s first kitty java and tea house. Customers make reservations through the website and must sign a liability waiver before proceeding to the café for kit petting and boba tea. Should an American shorthair steal your heart, the beanery works with Indy Adopts, a nonprofit specializing in mousers seeking adoption. There are fees, typically around $100, offsetting the cost of spaying or neutering and shots. It’s a small price for a love muffin to go with your cold brew. Visit NineLivesCatCafe.com for hours, menus and photos of available kitties.
In 2016, Dave Worthington opened Metazoa Brewing Company in downtown Indianapolis along with a dog park. Animal lovers can bring Fido to romp—if Fido plays well with others— while sipping on award-winning brews in the open-concept brewery. Cat lovers can join in as well as those with more exotic critters— snakes, lizards, goats and llamas—but need to call ahead. Since opening their taps six years ago, Metazoa has donated 5 percent of its profits to selected animal and wildlife agencies including the Humane Society of Indianapolis, Prison Greyhounds (which provides training to the racing breed before adoption into forever homes) and Friends of Ferdinand (which rehabs and rehomes horses instead of
Cat cafés started in Taipei, Taiwan, almost 25 years ago, according to TimeOut.com. However, the trend took off in Japan as a response to no-pet policies in apartments. People could get their meows on without having to be an owner.
sending them to slaughter). According to the brewery’s website, by the end of 2019 they had given away more than $100,000 to help animals. In 2021, the craft brewer won the coveted Great American Beer Festival prizes for brewer and brewery. Not only do you help animals, but it tastes great, too. For more information and hours, visit MetazoaBrewing.com.
Calvin Fletcher’s Coffee Co.
Indianapolis’s fame comes from auto racing and sports, not coffee. That changed when the father-and-son team Doug and Jeff Linsey opened Calvin Fletcher’s Coffee Co. along thendeveloping Fletcher Place in 2009. The duo dreamed of creating a community coffee shop that not only made great java but gave back to the city it serves. In the beginning, a tip jar stood at the counter, and from that collection, contributions were made to local charities. The Linseys created the Calvin Fletcher’s Coffee Company Charitable Foundation three years ago to support smaller nonprofits. Their donations give back to hyper-local charities such as Pink Ribbon Connection, which assists breast cancer patients, and community theater Garfield Shakespeare Company. According to their website, the caffeine emporium has donated $35,000 to more than 30 causes. For information and hours, visit CFCoffeeCompany.com.
With unique neighborhood restaurants all across central Indiana, we’re committed to supporting local farms and purveyors who share our passion for quality and sustainability. Order up!
photography: @peacewaterwinery, @motw.coffee,
In 2015, wine lovers Scott and Laura Burton decided to open Peace + Water Winery, a locally owned California winery. (This means they grow their grapes on the West Coast.) It seemed a natural fit for the entrepreneurial couple, who loved exploring Napa Valley and tasting the wine varietals along the famed Silverado Trail. According to the website, on a trip to a coffee shop with their eight kids filling a yellow 1966 Volkswagen van, Scott watched as Laura did the well-known “pay it forward” coffee buy. In other words, she paid for the coffee drink for the car behind them. At that moment, the Burtons decided to donate 50 percent of the company’s net profits. Additionally, should any fundraiser be held at one of their three Indianapolis locations (Carmel, Fishers, downtown), the family gives another 10 percent to the cause. While in the past they have contributed to several organizations such as Peyton Manning Children’s Hospital, Alzheimer’s Associations and Indy Reads, this year the family of 10 agreed that all gifts shall benefit IndianaSupportsUkraine.com. For more information on the winery, wines, hours, tasting and events, visit PeaceWaterWinery.com.
During the height of the coronavirus pandemic, January 2021 to be exact, MOTW (Muslims of the World) Coffee Shop opened in West Indy on 38th Street near Lafayette. In May 2022, MOTW opened its second outpost in Fishers. The owner, Sajjad Shah, grew up in Indy and Hamilton County, and began the process as an Instagram account in high school, which now has nearly 700,000 followers. Its sole purpose was to have Muslims worldwide share their stories. In both locations, Shah created a real space allowing individuals of all communities to spend time together to have delicious Hoosiermade coffee—Tinker Street Coffee—and freshly made Frenchstyle pastries. A few months ago, after a soft opening for the Fishers location, Shah converted a 1950 classic French Citroen truck into a java mobile for private events and parties. Last winter, Shah built CARE packages for the homeless. They have also raised $1,000 for a basketball tournament, donated funds for the Julian Center with Butler University’s Alpha Chi Omega, and completed a cycling event that gave more than $200,000 to Pure Hands, a charity to help famine-starved families in Yemen. For hours and special-event information, visit their Instagram @motw.coffee. n
Guggman Haus is a family-friendly microbrewery located just northwest of Downtown Indianapolis. Locally owned and operated by twin sisters and their husbands, the Guggman team focuses on crafting bold versions of modern and traditional beer styles, using the freshest quality ingredients and locally sourced where possible.
All beer is brewed on site with over 15 delicious beers served in the spacious taproom. The lineup includes something for everyone, from hazy IPAs and fruited sours to bold hefeweizen, pilsner and creamy milk stout.
Make it a day of visiting or stop by for a quick pint and don’t forget the to-go cans. Try a flight of beers for a tasting experience, saunter through the Boyle Racing Shop, savor snacks or a meal from The Cabin Kitchen in the taproom and enjoy the ambiance of the yearround beer garden. Check Guggman’s social media for upcoming live music in the garden and taproom events.
Guggman Haus Brewing Co. 1701 Gent Ave., Indianapolis IN 46202
GuggmanHausBrewing.com
Guggmanhausbrewing
Wednesday-Saturday 11am-10pm
Sunday noon-8pm
Monday 3-9pm
Tuesday closed
Refreshing Indian lemon water boasts a splash of heritage words: Brian Garrido
photography: MikeAndrePhoto
Nimbu pani, a simple and delicious concoction of citrus, spices, salt and water, is popular throughout South Asia—from India to the Maldives to Sri Lanka. The thirst quencher is a traditional beverage to beat the heat of the tropics. Now, it’s making the leap from India to Indiana as a local brand steps up to help Americans soothe our panting palates.
On a Zoom call, I meet entrepreneur Maxine Henderson, a 46-year-old daughter of Indian emigrants, former electrical engineer, mother of four and wife of retired NBA player Alan Henderson. She hopes her drink—named Bollygood, a play on the “Bollywood” moniker for movies from India—will become as well-known here as it is in her parents’ homeland. According to her press release, it may be the first canned nimbu pani (literal translation: lemon water) marketed on our shores. Born and raised in Canada, Henderson recalls her parents taking the family on trips to their home region, the coastal state of Kerala in southern India. Located on the Malabar Coast, the locale is known for its rich food culture. It even has the nicknames “Spice Garden of India” and “Land of Coconuts.” As parents, they wanted to imbue a sense of their former country into their growing family, so they visited annually. On a particular familial excursion, the group visited the famed Taj Mahal, closer to Nepal than the Arabian Sea. She remembers, “It was so hot, maybe over 100°, and my older sister fainted. And the first thing that was brought to her was [this] lemon drink. Our mom would whip that up fast for us if we ever needed something. We weren’t really a big fan of sweet things, but we found it refreshing and hydrating.”
The drink has an extensive history dating back to the first century, largely because sugar and lemon both began their cultivation in India. Sugar-making (extracting juice from the sugarcane plant) started around 4,000 BCE in the country’s tropical areas. According to The Nibble, a digital specialty food publication, lemon tree farming was documented in a 10th-century book on agriculture. Other citrus, such as mandarins and citrons, was already being grown.
“Lemon water” comes in as many variations as there are tastes. Today, throughout India, parched people can find nimbu pani stands on many streets. “There are many ways to make nimbu pani,” Henderson says. “My twist on it was to add the sparkling water, to give it some effervescence. Also pink Himalayan salt. I didn’t feel the more traditional use of black salt would be palatable for Americans.” Henderson refers to kala namak, a salinated mineral used throughout Southeast Asia known for its sulfurous smell. I concur.
What do you do when you retire as a professional National Basketball Association player? If you’re Alan Henderson, formerly of the NBA’s Atlanta Hawks, you create an artisanal liquor company around African Americans who handcrafted it before. When Henderson started the company in 2013, he recognized a lack of diversity in the spiritsmaking industry, both now and historically. His investigations led him in 2020 to launch Birdie Brown Plain Hooch, named after one of the few Black female homesteaders and home-distillers of great “hooch” (Prohibition slang for bootlegged alcohol). His next creations were in honor of Tom Bullock, head bartender at the St. Louis Country Club. The mixologist is most notable for writing the 1917 book The Ideal Bartender, containing 173 cocktail recipes. His name graces the Kentuckymade bourbon Tom Bullock’s Burnt Orange and Old Tom gin, concocted in the United Kingdom. Henderson’s mantra “Diversifying the Bar” doesn’t only mean in what we drink but also that these pioneers weren’t allowed in many establishments.
Tiffanie @thedrinkingcoach crafted this cocktails using Bollygood and spirts distributed by Henderson Spirits Group.
Makes 1 drink
1½–2 ounces Birdie Brown Plain Hooch
1 ounce carrot juice
½ ounce lime juice
½ ounce honey syrup OR simple syrup
4–6 basil leaves (leaving 2 for garnish)
4 ounces Bollygood Lime Basil Cumin Sparkling
Combine all ingredients except Bollygood Lime Basil in a cocktail shaker with ice and shake cold. In a tall glass filled with fresh ice, pour shaken contents inside and top with Bollygood Sparkling Lime Basil Cumin. Garnish with remaining fresh basil.
Opposite: Alan and Maxine Henderson
photography: Ken CahillIn researching this piece, I watched online videos of these omnipresent nimbu pani shops. Overheated customers surround what seems like a makeshift table. At the same time, the vendor chops ice and fills the glasses with water, lemon and spices such as amchoor (powdered sour mango), black pepper, ginger or anar dana (dried pomegranate seed powder) and black salt. Henderson, however, created her beverages for the less adventurous and easierto-market flavors such as lemon, basil and mint in one version and another with lime, basil and cumin. Having never been to India but traveled to The Maldives, I recall arriving at the hotel after a grueling 24-hour journey. Upon arrival, the concierge presented us with a refreshing nimbu pani topped with colorful flowers and cold towels to wipe away the grime of the trip.
However, that was then, and this is now: Henderson, north of Indianapolis, sits on one side of the computer screen, and I’m in my home office looking at a clear blue sky with a breeze brushing through the cascading willow just outside the window. I delightfully partake of my Bollygood of lemon, ginger and mint. It’s lightly bubbled with a bit of salt and a dash of pure cane sugar to begin and then a little palate cleanse of ginger—not too much— touched with refreshing mint. I try to picture myself roasting under blistering sun and dust and imagine whether this would cure that ill of parchedness. Considering the Midwest is currently baking in oppressive heat, I think it does the trick nicely.
I think to myself, why is Bollygood the first attempt of this product on this side of the hemisphere? I believe her husband, Alan, a former Atlanta Hawks forward, might have the answer on a couple of points. “Oftentimes people will put you in a box. Me as a former athlete or Max as an engineer. And [they] think that’s all you can do. But I think she is showing everyone that the only limits to what you can do is what you tell yourself you can or cannot do.”
Her mother, Mary Mukkattu, 82, echoes her son-in-law. She said in an email, “I knew Maxine would be a successful entrepreneur when I saw the cans for the first time. She has a self-determined personality. I was happy to see her highlighting our Indian culture.”
I asked Henderson why she thinks it’s so popular in India. Does she have any idea? She paused before answering, “[At the soda shop]), it takes time to put this together. You have to measure the ingredients in water and, you know, there are lines of people. It’s not so easy [to make], but it’s refreshing.”
The distinctive artwork provided on Bollywood cans brings in her Indian family experiences of traditional paisley patterns, Indian dancers practicing Bharatanatyam, and elephants on a black background with bright colors representing her family’s rich spices and heritage.
The pair know that her herbaceous tonics also have uses as cocktail mixers for products her husband distributes at Henderson Spirits Group. Having entered the beverage industry a few years prior, he supports his wife and her Bollygood with the knowledge gained, making his way through.
“I just think it is pretty cool that she was able to take a product that she related to her culture, add her own special twist and get it to market. It isn’t easy, but once she sets her mind to do something she can be pretty determined.” n
Bollygood is available for purchase at BollyGood.com and Amazon. They offer a 10% discount to those who subscribe for monthly deliveries.
Brian Garrido has written food stories for LA Weekly, Clever Root and DailyMeal.com. He moved to Indy from Los Angeles with two dogs and his partner, Nick. Follow him on Instagram @briangarrido.
Tiffanie @thedrinkingcoach crafted this cocktail using Bollygood and spirts distributed by Henderson Spirits Group.
Makes 1 drink
2 ounces Tom Bullock’s Burnt Orange Bourbon
¾ ounce fresh grapefruit juice
½ ounce simple syrup
3–6 mint sprigs
4 ounces Bollygood Lemon Ginger Mint Sparkling
Combine all ingredients except Bollygood Lemon Ginger Mint in a cocktail shaker with ice and shake cold for 10 seconds. Strain into a rocks glass with fresh ice and top with Bollygood Lemon Ginger Mint. Garnish with thin fresh grapefruit peel.
photography: Ken Cahill
At Roberts Camera, we love to suggest ways to improve and elevate those food and beverage photographs so they look even more delectable. Here are four products we recommend to take those photos to the next level:
Godox M1 LED Light. This light is small enough to hold in your hand, easy to travel with and provides special effects and temperatures to make your photograph pop and illuminate the low light scenarios in bars and restaurants.
Promaster Still Light Studio. The perfect light box for shooting objects with seamless backdrops.
Promaster Mini Still Life Table. This table helps you shoot larger still life objects while providing seamless backgrounds.
Macro Lens. Canon RF 100mm Macro. A great macro lens allows the photographer to pick up close details and provides ease of focus on a specific item within a close range.
Visit robertscamera.com to find all the gear you need to capture stunning food photos! Roberts Camera 220 E. St. Clair St., Indianapolis | RobertsCamera.com
Hidden Gems to Quench an Autumn Thirst words: by Julie Yates
Autumn in Indiana is the perfect time to travel. Whether it is Fall Break or just the yearning to see fall foliage, make sure your journey includes stops to enjoy these alluring jewels renowned in each region. Take advantage of the opportunities to sample the goods and treasure the gifts of exploration within this Hoosier State.
photography: Jeff Sanderson, SSCVA
Indiana Dunes National Park
NorthwestThe Northwest region of Indiana is known for steel production and oil refineries, but at the same time it is a place of natural beauty. Besides its proximity to Chicago, it is also located close to miles of Lake Michigan beaches, dubbed the South Shore. Visitors enjoy a multitude of attractions such as Indiana Dunes National Park, Mascot Hall of Fame in Whiting and Gabis Arboretum in Valparaiso.
Valparaiso is also the site of Aftermath Cidery and Winery. It’s a cider lover’s dream, and besides flights there are numerous other things to try, like cider sorbet and a nonalcoholic version appropriately named El Niño (the child). Other fun variations include pineapple-infused Tsunami, notes of habanero in the Firestorm and a tart rush of Granny Smith apples in Avalanche. All of the beverages, including wine offerings available for those who prefer it over cider, are either made on site or at Aftermath’s sister establishment, Running Vines Winery in Chesterton. The food menu includes an artisanal cheese board, antipasto platter, flatbreads and a loaded French fries option that rotates monthly. Check the cidery’s Facebook page for Meal Deal specials such as a 14-inch flatbread and two glasses of cider for $24. The weekly entertainment schedule includes activities such as Netflix Shows Trivia and live music.
Eat: Close by, the Meditrina Market Café specializes in a unique spin on Mediterranean cuisine. Vegetarian and vegan friendly, it is considered the best restaurant in town based on atmosphere and its reputation for delicious food.
Stay: The charming Valparaiso Inn Bed & Breakfast is just a few blocks down the street. Praises are given for its walking distance to shopping, sightseeing and restaurant locations.
Tip: Northwest Indiana is in the Central Time Zone so plan accordingly, especially if making reservations.
Clockwise: Valparaiso Inn; craft cider at Aftermath; a taste of the Mediterranean at Meditrina Market Café
The Northwest region of Indiana is known for steel production and oil refineries, but at the same time it is a place of natural beauty.photography: @valpoinn, @aftermathcidery, @meditrinamarketcafe
Northeast Indiana is centered around the state’s second-largest city, Fort Wayne. While not on the vast Great Lake, it provides ample opportunity to experience lake life on a smaller scale.
Northeast Indiana is centered around the state’s second-largest city, Fort Wayne. While not on the vast Great Lake, it provides ample opportunity to experience lake life on a smaller scale. Chain O’ Lakes State Park in Albion has a system of 13 lakes and plenty of chances to boat, swim, fish and canoe. Agriculture, transportation and orthopedic medical device production fuel the economy and supply most of the employment. The region also has one of the highest populations of Amish within the United States.
For beer aficionados, nano brewery Fortlandia is a must stop. Open since August 2019, this establishment was the project of five friends who bonded over shared recipes and the secrets of homebrewing. Today they supply 20 area restaurants with their lagers, sours and ales. Brewing geeks can sample varieties of obscure German lagers such as Kottbusser, Kellerbier and Rauchbier as well as Czech dark lager, British extra special bitter (ESB) and Maple Bacon Coffee Porter. The hook that keeps locals coming back is the flavors of beer on tap are constantly changing. The sours are particularly popular and Grandma’s Strawberry Pie medaled at the Indiana State Fair. Another crowd pleaser is the Freedom lager. Although there is not a kitchen on site, the brewery is close to downtown, where there are plenty of food options available, and patrons are welcome to bring in carryout.
Eat: Want to sample Fortlandia’s brews in a restaurant setting? In nearby Roanoke, Joseph Decuis, an upscale eatery focused on sourcing locally, always has at least a couple of Fortlandia’s brews on tap.
Stay: The Bradley, Fort Wayne’s newest boutique hotel, is the well-appointed result of a partnership with Provenance Hotels and Barbara Bradley Baekgaard, one of the founders of the legendary purse and luggage company Vera Bradley.
Tip: For a great round of golf, visit Sycamore Hills Golf Club and quaff down the Sycamore Hills House Lager produced exclusively for it by Fortlandia.
Clockwise: Explore Chain O’ Lakes; local cuisine at Joseph Decuis; Fortlandia brewery photography: Visit Indiana photography: @josephdecuis, @fortlandiabrewingcompanyRight in the heart of the state are 33 counties referred to as Central Indiana. In the middle is the state capital, Indianapolis. Known for the Indianapolis 500 auto race, the Children’s Museum of Indianapolis, White River State Park, Lucas Oil Stadium, the Indianapolis Art Museum and much more, the city offers visitors plenty to do. Beyond the sprawling metropolitan area is farm country. The land is flat and vast, yielding corn, wheat, soybeans, hay and tomatoes that supply Red Gold, a tomato-processing company headquartered in Elwood.
Westfork Whiskey Company embraces the field-to-table philosophy by relying on Indianagrown grains to distill whiskey. Located in the Near Northside of Indianapolis, it is constructing a second location in the city of Westfield, slated to open before the end of 2022. Inside its tasting room visitors can sample varieties such as Wheated, a wheat-centric bourbon with hints of vanilla and caramel, or small-batch earthy and spicy Corn Forward Rye Whiskey in addition to several other varieties. One of the distillery’s proudest accomplishments is its re-creation of a recipe for an old whiskey, Old Hammer. Legend has it that in the 1800s, the brand was the best whiskey around Indiana and arguably elsewhere. The successful re-creation is based on 99% corn and 1% malted barley. Westfork Whiskey Company is a little over three miles from Fountain Square, a neighborhood filled with clubs, cocktail bars, quirky eateries and vintage shops. It’s also within striking distance of the many attractions of Indianapolis.
Eat: Livery on College Avenue is known for a fresh take on Latin American favorites. Make sure to check out the assortment of empanadas and savor the seafood paella and marinated skirt steak.
Stay: Stone Soup Inn is an antique-filled bed-andbreakfast hotel with character. Within five miles of major sites such as Newfields and the Indianapolis Zoo, it offers an option to stay right in the heart of downtown Indianapolis.
Tip: Check out Westfork Whiskey Company’s Facebook page for special event meals such as hog roasts.
Clockwise: Historic bed-and-breakfast Stone Soup Inn; one of Westfork Whiskey’s recreated classics; empanadas at Livery
In the center of Central Indiana is the state capital, parks, museums, and the Indianapolis 500. Beyond the sprawling metropolitan area you’ll find the flat and vast farm country.photography: @sarah_tebo, @livery.restaurant, @westforkwhiskey
Indiana-based Huse Culinary restaurant group is known for the iconic downtown Indianapolis St. Elmo Steak House and their culinary masterpiece dishes including their famous shrimp cocktail. They own and operate seven fine-dining restaurants with locations in Fishers and Indianapolis and are committed to providing the best ingredients and service.
St Elmo’s Steak House 127 S. Illinois St. Indianapolis StElmos.com
Harry & Izzy’s Downtown: 153 S. Illinois St., Indianapolis Northside: 4050 E. 82nd St., Indianapolis Airport: 7800 Col. H. Weir Cook Memorial Dr., Indianapolis HarryAndIzzys.com
1933 Lounge Downtown: 127 S. Illinois St., Indianapolis Northside: 9707 District North Dr., Ste. 1120, Fishers 1933Lounge.com
HC Tavern & Bar 9709 E. 116th St., Fishers AtTheHC.com
photograph: Dave Pluimer
The bottom third of Indiana is characterized by forested rolling hills that produce spectacular fall foliage. As the first area of the state to be settled, it has an important place in Hoosier history. Corydon was the first state capital and the oldest city, Vincennes, site of the George Rogers Clark National Park, was founded by French fur trappers. Clark, a Revolutionary War hero, is honored with a majestic memorial on the banks of the Wabash River. The region is considered to be in the lower Midwest, and slightly reaches into the uppermost area of the southern United States. Be prepared for the friendly hospitality and charming Southern Midland dialect spoken by locals. Local favorites include delectable fried chicken and deep-fried biscuits slathered with apple butter. Visitors love to dine and shop in Nashville and Bean Blossom.
Huber’s Orchard Winery and Vineyards is located in Borden, which is so far south it takes only 20 minutes to reach Louisville. Remarkably, the land has been continuously owned and farmed by the same family for the last 180 years. Wine production began in 1978 and over the years its award-winning Cabernet Franc, Cabernet Sauvignon and Seyval Blanc have become regional favorites. Besides the winery, there is also the Starlight Distillery on the property and tours and tastings are available for both. On site is a farm market, bakery and a café, which is open at lunchtime. Fall is the season for U-pick apples and pumpkins. Generations of the same families come each autumn and young children can pick out a family jack-o’-lantern in the very same field where their grandparents did. Close by is historic New Albany and the 10-mile Ohio River Greenway multi-use path connects it with Jeffersonville and its many attractions including the Howard Steam Boat Museum.
Eat: The Exchange Pub + Kitchen in New Albany has a rotating seasonal menu crafted from locally sourced ingredients. Housed in an 1875 Italianatestyle building, the restaurant revitalizes traditional American dishes with a refreshingly new take.
Stay: The suites at Market Street Bed & Breakfast in Jeffersonville, some with fireplaces, reflect the refined elegance of this 1881 mansion. The facility as has a rooftop deck.
Tip: Don’t miss the breathtaking scenery of The Falls of Ohio State Park in Clarksville.
Clockwise: Explore river scenery; mussels at the Exchange Pub + Kitchen; small-batch bourbon from Starlight Distillery; Market Street Bed & Breakfast.
The bottom third of Indiana is characterized by forested rolling hills that produce spectacular fall foliage. As the first area of the state to be settled, it has an important place in Hoosier history.photography: Visit Indiana photography:
Indiana Dunes National Park
1215 N State Rd 49, Porter
Mascot Hall of Fame 1851 Front St, Whiting MascotHallofFame.com
Gabis Arboretum 450 W 100 N, Valparaiso Pnw.edu/Gabis-Arboretum
Aftermath Cidery and Winery 15 Washington St, Valparaiso AftermathCidery.com
Running Vines Winery 101 Broadway, Chesterton RunningVines.com
Meditrina Market Café 24 Washington St, Valparaiso Meditrina-Market-Cafe.com
Valparaiso Inn Bed & Breakfast 301 Washington St, Valparaiso ValpoInn.com
Chain O’ Lakes State Park
2355 E 75 S, Albion
Fortlandia Brewing Company 1010 Spring St, Fort Wayne Fortlandia.com
Joseph Decuis 191 N Main St, Roanoke JosephDecuis.com
The Bradley 204 W Main St, Fort Wayne ProvenanceHotels.com/The-Bradley
Sycamore Hills Golf Club 11836 Covington Rd, Fort Wayne SycamoreHillsGolfClub.com
Indianapolis Motor Speedway
4790 W 16th St, Indianapolis IndianapolisMotorSpeedway.com
The Children’s Museum of Indianapolis
3000 N Meridian St, Indianapolis ChildrensMuseum.org
White River State Park 801 W Washington St, Indianapolis WhiteRiverStatePark.org
Lucas Oil Stadium 500 S Capitol Ave, Indianapolis LucasOilStadium.com
The Indianapolis Museum of Art 4000 N Michigan Rd, Indianapolis DiscoverNewfields.org
West Fork Whiskey Company 1660 Bellefontaine St, Indianapolis WestForkWhiskey.com
Livery
720 N College Ave, Indianapolis Livery-Restaurant.com
Stone Soup Inn 1304 Central Ave, Indianapolis StoneSoupInn.com
George Rogers Clark National Park 401 S 2nd St, Vincennes
Huber’s Orchard Winery and Vineyards 19816 Huber Rd, Starlight HuberWinery.com
The Exchange Pub + Kitchen
118 W Main St, New Albany ExchangeForFood.com
Market Street Bed & Breakfast 330 W Market St, Jeffersonville InnOnMarket.com
Falls of the Ohio State Park 201 W Riverside Dr, Clarksville FallsOfTheOhio.org
Julie Yates is a freelance writer and food blogger from Fishers. She enjoys sharing the stories of individuals who pursue culinary-related experiences. Visit her blogs at YatesYummies.com and OrangesAndAlmonds.com or on social media @YatesYummies.
Greystone Farm Lawrenceburg, Indiana
Beiersdorfer Orchard Guilford, Indiana
Phillips Berry Patch New Alsace, Indiana
Randolphs Farm Moores Hill, Indiana
Rolln’ K Farm Moores Hill, Indiana
Salatin’s Orchard Moores Hill, Indiana
Busse’s Farm Aurora, Indiana
Lobenstein’s Farm St. Leon, Indiana
Crescent Brewery Aurora, Indiana
Barn Winery Logan, Indiana
Holtkamp
New Alsace, Indiana
Jeptha Creed is a stunning farm to glass distillery just off exit 32 on I-64 in Shelbyville, Kentucky. Using estate grown heirloom Bloody Butcher Corn, they produce vodka, moonshine, bourbon and brandy. They use the freshest ingredients to create their spirits, never using extracts or artificial flavorings. Honey Flavored Vodka, Blueberry Flavored Vodka, Hot Pepper Vodka, Coffee Vodka, Blackberry Moonshine, Apple Pie Moonshine, Cinnamon Moonshine and their Louisville Lemonade Flavored Moonshine. Jeptha Creed also has limited and rare editions of their brandy, and Bourbons.
Tours of the distillery take place on the hour Tuesday through Saturday. No time for a tour? Stop by the craft cocktail bar. With a cocktail for each spirit as well as a few seasonal favorites, you’re sure to find your new favorite drink at Jeptha Creed. Choose your type of tour experience on Jeptha Creed website. Getting married or planning an event? Jeptha Creed has 1,760 square feet of rental space.
Jeptha Creed Distillery
500 Gordon Lane
Shelbyville, KY 40065
JepthaCreed.com
Jepthacreed
Bar, Gift Shop and Tours:
Thursday–Saturday
11am–6pm (Last tour at 5pm)
Sunday 12–5pm (Last tour at 4pm)
For the longest time, I wore my inability to hold my liquor like a shameful secret. While the rest of my friends couldn’t get enough beer and Jägerbombs (even typing that word makes me want to throw up), I would hold my breath, seal my eyes closed and down a shot or three.
They cheered for more. I ran to the nearest bathroom.
After a few years of getting predictably sick after just a few drinks, I discovered that the flush I would often get after a drink was the effect of a real thing: an inherited deficiency in one of the enzymes that helps the body break down alcohol, a common trait in people with Asian heritage. That’s me!
I was overjoyed with this diagnosis and, thus armed with science, I stopped drinking. I even felt empowered to admit the unspeakable to my friends: I don’t even like the taste of alcohol most of the time.
I know. The gasps were real. But other than a smoky bourbon now and again, I much prefer the crisp, icy, always-satisfying taste of a Coke.
But I am friends with a bunch of foodies who enjoy a good alcoholic beverage, and I LOVE a good bar. And, sometimes, I miss the artistry of a good cocktail.
So I decided to search Indy for some of its best mocktails, and Indy didn’t disappoint.
The interesting thing about Parlor Public House (also owners of the popular Penn & Beech Candle Co.) is that it still feels like the new kid in town, and yet their avid following and ease within the community make it seem like it’s been an Indy staple for a while.
I’ve only been to Parlor Public House for their coffee and the best lavender latte I’ve had. Given their care with their coffee drinks, I had a feeling they would have some good mocktails.
To my surprise, they had a mocktail list. In my quest I learned that a handful of my favorite restaurants and bars don’t have a ready mocktail list, though everyone is willing to make a mocktail.
“It’s becoming more popular,” explains Jacqueline Lansing, general manager at Parlor. “I’d say that every third customer we see is wanting something without alcohol.”
About their mocktail list: “It’s good to put something in front of them,” added Bryan Oliver, Parlor’s bar manager. “Once they see the flavors, they know what they want,”
Bryan couldn’t have been more right. After I saw that the Marnie Palmer was made with a mango ice cube, I was sold. And even though I encouraged my husband, Kevin, to order a cocktail, he couldn’t resist the ginger beer and blueberry flavors in the “Uhm, like no.”
My drink was mellow but anything but boring, with complex layers of mango and tea. And the Marnie Palmer offered textures that kept on giving: As my mango ice cube melted, it left a slushy texture with even more flavor than my last sip.
Kevin’s drink packed a punch that you would normally associate with alcohol. You expect mocktails to be refreshing, but the “Uhm, like no,” took three ingredients of ginger beer, lime and blueberry and mixed them to produce an explosion that was made even better by knowing that you could drink as many as you want (and you’ll want about a dozen) without a hangover.
Creative mocktails at Parlor Public House Opposite: The Cannonball Lounge serves their Tail of Thyme mocktail in a birdshaped glass. Photography: Parlor Public HouseEven though I’ve never been a big drinker, when I have ventured a cocktail or two, Livery has never disappointed.
With cocktails crafted with seasonal ingredients and the restaurant’s Latin-inspired menu in mind, I’ve risked the ill effects of my enzyme deficiency more than once for one of their smoky mezcal concoctions. Thanks to pregaming with their swoon-worthy empanadas and guacamole, I’ve never regretted it.
Which is why it took everything in my power not to order one of their amazing cocktails during my mocktail crawl. While Livery doesn’t have an official mocktail list, the hostess and the bartender were quick to tell me that they could make me a mocktail based on what I usually drink.
I’ll admit that, since I don’t drink a lot to begin with, I was a little at a loss to give the bartender some direction. But after I told her that I wanted something fresh and seasonal, she wasted no time in making me a Watermelon Jalapeño Fresca.
Like the cocktails at Parlor Public House, the ingredients list was simple with watermelon, jalapeños and Fresca. With big chunks of watermelon swimming through the mocktail, it checked off the “fresh” box in a big way. And the jalapeño on the rim brought a nice contrast to the watermelon.
In future, I’d love Livery to add mocktails to their drink menu, but in the meantime, it’s a great place for people who love alcohol, for those who can do without it and for everyone who loves to share whatever drink they prefer with an amazing meal.
Above: Hotel Tango’s zero-proof libation Opposite: Livery creates mocktails to order.
The Inferno Room has become a destination in Indy boasting one of the largest collections of art native to Papua New Guinea, a food menu filled with Caribbean and Pacific Island–inspired cuisine and tropical cocktails that are literally on fire.
As cheesy as it sounds, a mere step into The Inferno Room transports you to an island where the drinks and the vibes are as chill as they come. After trying their Coocoonut Groove mocktail, I can confidently say their zero-proof drinks are just as delicious and delightful as their cocktails I’ve tried.
The Coocoonut Groove is one of two mocktails on the menu, and I knew to expect some amazing coconut flavors. But when I saw the drink would also give the warmth of cinnamon and—wait for it—walnut bitters, I knew I was in for a treat I wouldn’t forget.
The presentation was impeccable in a frosted coconut mug and just enough foam on the top to balance out the floral accents. It was one of the first drinks I’ve had, alcoholic or nonalcoholic, that lived up to its beautiful presentation, with a depth of flavor that left a lasting impression. It was tropical, but not over-the-top.
While Livery doesn’t have an official mocktail list, the hostess and the bartender were quick to tell me that they could make me a mocktail based on what I usually drink.photography: @hoteltangofletcherplace
photography: Livery
When it comes to the popularity of mocktails, Kendall Murphy, bartender extraordinaire at The Inferno Room, has noticed the same trend Parlor Public House has seen. They said mocktails have become more popular and even though there are currently two mocktails on their menu, the staff are happy to create other mocktails.
They also pointed out that they’ve seen people choose mocktails recently because of lifestyle choices. “Some customers like the health benefits of not drinking alcohol, and I know customers and friends who have chosen to get sober.”
Whether alcohol-free beverages are your thing because of a health condition, a conscious lifestyle choice or you simply want to switch things up based on your mood and the time of day, Indy continues to offer its quintessential “Hoosier hospitality” by way of mindful, inclusive beverage options. n
Ashly Stage started as a creative writer publishing poetry. Her interest in business and marketing has led to jobs as a copywriter, content manager and creative director. While she continues to dig deep for the discipline needed for novel-writing, she entertains herself with good stories, fried chicken and ’90s R&B. @ashstew914; website AshlyStage.Wixsite.com
Ash & Elm Cider Co. is the largest craft cider produc er in Indiana and is headquartered on the near East side of downtown Indianapolis. As a company, Ash & Elm Cider Co. strives to make quality ciders using apples from the Midwest and to help culti vate the market for craft cider in Indiana. Each cider they make—from traditional heirloom apple blends to modern and playful styles—uses fresh-pressed apple juice that is never from concentrate, is naturally gluten-free, and uses all-natural ingredients. They hand-peel every lemon that goes into Fleeting Youth; the fruit infusions in their fruited ciders are from real fruits instead of syrups or fruit concentrates; and they toast, crush, and blend whole spices into their popular spiced ciders like Autumntide and Marigold.
In 2021, the Ash & Elm Cider Co. team opened a full-ser vice restaurant and craft cider bar to elevate the options available to cider fans throughout central Indiana. Their farm-to-table restaurant features a menu made to pair well with their 14 rotating ciders and also offers beer and wine. Come in for a delicious made-from-scratch meal, a flight of ciders, and stock up on your favorite 4-packs to take home.
My mocktail crawl in Indy was only the tip of the iceberg. Kendall Murphy of The Inferno Room pointed me to an Instagram called Parched Pavement, dedicated to offering “a working road map to zero-proof options in the City of Indianapolis.”
Here is a short list of some of Indy’s most zero-proof-friendly bars courtesy of Parched Pavement, and don’t be shy about asking any bartender to make a mocktail!
Bodhi: Craft Bar + Thai Bistro Kan-Kan Cinema and Brasserie Hotel Tango Distillery
The Ball & Biscuit
King-dough
Bluebeard
Rooster’s Kitchen
For those who can’t make the trip to the restaurant, you can find Ash & Elm Cider Co.’s ciders throughout the state in Meijer, Kroger, and Whole Foods grocery stores, liquor stores, and on tap at various bars and restaurants. Or you can get a quarterly cider subscription service based on their extremely popular Cider of the Month program. They also offer direct shipping through their website.
Ash & Elm Cider Co. Restaurant and Cider Bar 1301 E. Washington St., Indianapolis IN 46202
AshandElmCider.com
Ashandelmcider
Natural medicinal drinks that boost your immunity words & recipe: Audrey Barron photography: Martina Jackson
Elderberry trees pepper the roadsides and forest edges in early summer with fairy-like flower plumes. Those delicate white flowers transform into berries, ripening in late summer with the promise of sweet and ancient medicine. Harvested responsibly and cooked down, these berries offer us a way to prevent and treat cold and flu symptoms as well as overall support for wellness.
Turning a deeper gaze into the forest, we find mushrooms that, like the elder, have been in a relationship with humans for centuries. Reishi, chaga and turkey tail—found wild throughout North America and beyond—can be used to deeply fortify the body, especially the immune system. Each has its own relationship to specific trees, bringing the medicine and strength of those beloved giants into their fibers. Using all three mushrooms in one beverage provides a deeper connection with healing.
Lastly, tiptoe through the garden gate to find a friend in the mint family. Tulsi is revered as the Queen of the Herbs, offering story and myth that goes back thousands of years in the Ayurvedic culture of India. Tulsi, also known as Holy Basil, is honored for her ability to soothe the nervous system and support the adrenals when we are fatigued, exhausted and stressed.
These three beverages help us build wellness, honor the body and usher in much-needed nutrients while using Mother Earth’s ingredients: elderberries, mushrooms and herbs. By taking these herbs in regularly, we experience more vitality and better health. Understanding how to use what Mother Earth provides gifts us with much richness. n
This beverage is light and refreshing. The white pine and elderberry provide vibrant vitamin C, supporting the immune system as we head into fall.
White pine tea (see below)
2 tablespoons elderberry syrup
Carbonated mineral water, as needed
Sliced cucumber and pine needle sprig for garnish
Fill a 16-ounce glass with ice and add half a glass of pine tea. Add elderberry syrup, then top off with carbonated mineral water. Garnish with slices of cucumber and a pine needle sprig for fun.
Place 5 cups of water in a pot. Add a handful of freshly foraged white pine needles and bring to a boil, then lower heat to simmer for 20 minutes. Allow to cool and then strain. Pour some into an ice cube tray to freeze and refrigerate the rest. Your white pine tea will last up to a week refrigerated
Based in Fortville, Indiana, Moon Drops Distillery has a true grain-to-glass process that begins and ends with local business sustainability. They believe in crafting superior spirits with locally sourced ingredients that pay homage to their Indiana roots. Grain from a neighboring county is milled then distilled onsite in their 14-foot copper still, lovingly named Big Momma. Even the stillage is repurposed, reduced to dehydrated feed and donated back to a local cattle farm.
Their classic spirits are tried-and-true recipes that brought life to Moon Drops Bonfire Blends and are the essence of their existence. These unique recipes utilize a blend of high-quality craft spirits and only the freshest ingredients. Fresh squeezed lemons embody the Lemon Shake-Up, a throwback to a State Fair classic. Crushed peppermint candies melted down create the Peppermint flavor profile, ideal for sipping or blended with your favorite hot cocoa. For the Apple Pie, a crisp taste of fresh apples mixed with hints of caramel and baking spices is reminiscent of the fresh baked taste and smell you know and love. Their goldaward-winning premium vodka is fully distilled from non-GMO grain and passed through a custom-built charcoal filtration process to produce a crisp, clean spirit that tastes as pure as its origins.
Moon Drops Bonfire Blends seasonal flavors are quick to leave the shelves of any establishment featuring their spirits. At Moon Drops, they believe you can’t hurry the process. That American-made and locally sourced quality spirits are worth the time to age to perfection. Moon Drops Distillery—inspired by the magic of shared experiences over a good drink— will soon open their highly anticipated tasting room and live music venue, slated for fall of 2022.
Moon Drops Distillery
738 W. Broadway Fortville, Indiana 46040 317.482.9392 contact@moondropsdistillery.com
MoonDropsDistillery.com
Who isn’t feeling a bit of stress these days? Giving our bodies the gift of herbal medicine can help support and soothe our nervous system can help. Adding molasses and sea salt makes this incredibly hydrating to our cells, allowing the stress-reducing medicine to soak in.
Makes 1 (16-ounce) cocktail
1 teaspoon dark molasses
½ cup cold tulsi tea (see below) + 1 tablespoon
Sea salt to taste
Ginger kombucha to taste
Lemon juice to taste
Lemon slice for garnish
In a small glass or bowl, add 1 teaspoon molasses to a tablespoon or so of tea and stir until the molasses dissolves.
Place 3–4 ice cubes in a 16-ounce glass*. Add the molasses mix, stir. Now pour in the remaining ½ cup tulsi tea. Add sea salt to taste, stir. Now top off the drink with your favorite ginger kombucha. Add lemon juice to taste. Garnish with a slice of lemon.
*TIP: Make a few ice cubes with tulsi tea.
Makes 1 quart
Handful tulsi
Sprig rosemary
Handful mint (my favorite is apple mint)
Add the tulsi, rosemary and mint to a quart jar. Fill with hot water and set out in the sun for the afternoon with the lid on. The solar heat will help infuse the medicine and flavors into the water. Strain after a few hours and refrigerate overnight.
Get fresh updates on our work to ensure the future of agriculture includes all Americans.
farmland.org
Discrimination against marginalized groups in agriculture negatively affects all Americans by limiting the opportunities for farmers, workers, and consumers.
AFT is raising up diverse voices in agriculture, because we believe diversity contributes to a more resilient agricultural system, a stronger economy, and a more equitable society.
We are truly layering medicine with this creamy hot chocolate. First with our bone broth (I prefer making this myself with locally procured bones), which provides deep nourishment and important fats that support a healthy nervous system. Layer in the forest mushroom broth and this is a truly medicinal brew.
2 heaping tablespoons of dandelion coffee (my favorite is Dandy Blend)
1 heaping tablespoon cacao powder
2 heaping tablespoons coconut sugar
⅓ cup hot bone broth
⅓ cup hot mushroom brew (see below)
¼ cup creamy milk of choice
Sprinkle of cinnamon
Put all ingredients except milk in a mug. Stir well. Heat milk in saucepan over low heat. Use a handheld frother to froth the milk, add to the mug and sprinkle with cinnamon.
Makes 2 quarts
2 pieces (or 1 tablespoon powdered) reishi mushroom*
1 large chunk (or 1 tablespoon powdered) chaga mushroom*
2 large pieces (or 1 tablespoon powdered) turkey tail mushroom*
To make your mushroom brew, start with a pot of about 10 cups of water. Add mushrooms, bring to boil and then lower to a simmer for 40 minutes. Strain dark rich mushroom brew and keep for your hot chocolate or add to soups, cooking beans or other fun beverages. (Fun tip: You can also add your mushrooms to the bone broth you’re making and have one truly medicinal broth.)
*Find these mushrooms for purchase at MountainRoseHerbs.com or Blue Ridge Chaga Connection (@blueridgechagaconnection on Instragram). Both offer small-batch wild-harvested chaga, reishi and other varieties.
Audrey Barron is an herbalist and grower of medicinal herbs, mushrooms and trees at her farm Wild Moon Acres in Indianapolis. She offers online and in-person programs and workshops to help humans connect to the earth and learn how to grow and use herbal medicines in daily life. You can find her and more about her program Medicine Woman, at GaiaChef.com, @gaiachef, or visit WildMoonAcres.love, @wild.moon.acres
Special thanks to Marissa Molloy, Vidit Khandelwal and Nora Gill for their assistance with the photoshoot.
Our recommendations to turn these plant-based potions into adult beverages:
• Add a dash of gin to your White Pine Elder Bubbly
• Shake up your Tulsi Cocktail with vodka or rum
• Mix a measure of Bailey’s into your Forest Mushroom Hot Chocolate
At Goods for Cooks they know how to point you to the right bitters, garnishes and gadgets to help you elevate your favorite libation. This roundup of crafty concoctions and add-ons takes everything from gin to sparkling water and makes it that much better. Hungry, thirsty or just curious for more? Head to Bloomington and find it all at Goods for Cooks—including knowledgeable staff to guide you (see their picks below). Find their visit-worthy store at 115 N. College Ave., Bloomington, or go to GoodsForCooks.com to browse at your leisure.
Jill’s first experience on a food vacation in Charleston, South Carolina, led her to Bittermilk. It’s a charred grapefruit tonic syrup with salt that hits all the right notes when paired with gin, and a splash adds depth to even sparkling water. Find endless recipes at Bittermilk.com.
Bitters are having a moment in the sun and for good reason. They are that secret ingredient in a cocktail, adding flavor with just a few dashes. But don’t limit their use to your cocktails. Try infusing soda water, even add a dash or two to your morning coffee. Bitters liven up vinaigrettes, marinades and more. George loves Bennett Bitters, a line that offers beautiful packaging and unusual flavors—and yes, the Scorpion Bitters have a real scorpion floating in the bottle! Make it a complete gift with a linen bar towel and dasher bottle.
Drink rituals are a wonderful way to carve out a special moment in the day. The trend toward choices that do not contain caffeine or alcohol has birthed a revolution in artisanal mixers, elixirs and distilled nonalcoholic options. Sam likes a Pimm’s Cup, but when she’s looking for an alternative, she reaches for Seedlip Spice 94 to mix with ginger beer or the rich, calming vibes of Three Spirit Nightcap to end her day.
If you’ve visited the shop when Steve is around, he likely spread a selection of boozy cherries in front of you and walked you through a taste test. Whether they are brandied or bourboned, Maraschino or Amarena, good for garnish or snacking, Steve has you covered. Try not to limit yourself, please. Use them over ice cream, in your baked goods or even to create a more upscale Cherry Coke.
With these shop favorites, you will never again suffer a watered-down cocktail or soda, a warm glass of bubbles or a tepid hot toddy again. Corkcicles are wonderful at both heat retention and keeping things cold, and we mean COLD. Sam is a slow sipper and no summer cocktail gets ruined with her tumbler in hand. Tiffany covets her chilled bubbles and favors the insulated flutes, and Traci keeps her beloved tea hot for her entire shift with her insulated mug.
recipe & photography: SunKing Brewing
2 ounces SKS (Sun King Spirits) White Whiskey
½ ounce Simple syrup
⅓ dropper full or bar spoon 18-21 Havana and Hide bitters
½ dash orange bitters
Skewer of 2 cherries and 1 orange swath for garnish
In a mixing glass filled with ice, combine White Whiskey, simple syrup, and bitters. Stir for 15–20 seconds or until very cold. Strain into a small rocks glass with a single large ice cube. Garnish with a skewer of 2 cherries and 1 orange swath
Available at the Downtown Indianapolis, Carmel, Fishers, and Mishawaka tap locations.
SunKingBrewing.com
recipe & photography: Caitlin Quigley, Social Misfits Grand Rapids
With this stunningly delicious cocktail, Caitlin Quigley took the first place and people’s choice awards in Edible Indy and Off Hours Bourbon’s summer cocktail contest.
1 ½ ounce Off Hours Bourbon
1 ounce Monin Strawberry Purée
1 ounce yuzu juice
¾ ounce Ginger Simple Syrup (recipe following)
1 egg white
A hefty sprinkle of Tajín for garnish
Fill a shaker with ice and pour all ingredients except Tajín into shaker. Vigorously shake for 15–20 seconds and strain into a coupe glass and sprinkle with Tajín.
GINGER SIMPLE SYRUP
Yields 1 quart
3-inch chunk of fresh ginger, chopped
2¼ cup granulated sugar
Simmer the chopped fresh ginger in 2¼ cups water for about 10 minutes. Remove from heat and strain. Add sugar to the strained hot liquid and stir until completely dissolved. Allow to cool and pour into a glass jar. Refrigerate.
Follow Caitlin’s creative journeys on Instagram @caitlininclouds.
India Pale Ale 6.1% ABV
Hops so smooth and citrusy, you won’t bleeping believe it. We believe beer brings people together. After all, it’s a family affair for us. We are focused on building something worth experiencing. Great beer isn’t limited to the big city. We pride ourselves in being a destination taproom, while also distributing all over Indiana.
Bad Dad Brewing Co.
407 W Washington St Fairmount, IN 46928
Bad Dad Brewing Co. baddadbrewing BadDadBrewery.com
Indiana sits in the heart of what was once the world’s largest deciduous temperate hardwood forest, where “a squirrel could travel from Maine to Texas without ever touching the ground,” according to one historial marker. Remnants and descendants of the Great Eastern Hardwood Forest can still be found in urban forests and wilderness preserves like the Hoosier National Forest.
If you’re out on an autumn walk or a hike, you can find the forest’s native wild foods like sumac, sunchokes, berries, pawpaws, and persimmons. If you want to forage, pick ethically: Take care to make proper identification of the species and know the area’s laws about which species can and cannot be harvested. Be conservative and leave behind plenty for wildlife and regeneration. Most foraging experts suggest taking no more than a tenth of the wild food you find. Never forage from an area that has been treated with chemicals.
A popular annual event with local foragers is the Indiana Forest Alliance’s Forest-Foraged Feast fundraiser. Dishes have included nettle spanakopita, mulberry jelly, pickled dandelion flowers, pawpaw bisque, and chicken of the woods mushrooms. In celebration of the group’s 25th anniversary, FARMbloomington created this refreshing wild sumac beverage, which can be served with or without alcohol. To learn more about the Indiana Forest Alliance, visit IndianaForestAlliance.org.
Makes 1 pitcher
6–8 clusters wild sumac
½ gallon cold water
Cheesecloth or strainer
Crush the sumac berries or pulse them in food processor. Soak them for 24-hours in the cold water. Strain through cheesecloth or a fine-mesh strainer to remove berries and stems. Serve over ice with fresh mint or basil. Add sweetener if desired.
photograph: courtesy of Edible Maine
Music makes everyone respond in a different way. Sometimes it makes us cry, sometimes laugh, and often times it takes us to a place in our mind far away from everything in front of us. Here our publisher and managing editor share their favorite drinks and the songs that put them in the mood to groove, shake, shimmy or just chill …
Jennifer Rubenstein, publisher and visual artist: Paul McCartney
“Uncle Albert/Admiral Halsey” with a Bees Knees
Faces
“Ohh La La” with an Albariño
Joe Samba
“5446/Ball and Chain” with a Whiskey Sour
Bill Withers
“Lovely Day” with an iced coffee with coconut milk
Ryan Bingham
“Jingle and Go” with a ginger kombucha
Francine Spiering, managing editor and food writer: Eros Ramazzotti & Tina Turner
“Cose Della Vita” with a Negroni Buena Vista Social Club “Chan Chan” with a Mojito Chumbawamba “Tubthumping” with a Gin & Tonic
Boney M
“Daddy Cool” with an Old Fashioned
Starlight
“Muse” with a good beer
Photo by Marissa Molloy
