FINDS

LIVE-IT-UP LIBATIONS

5 products to revolutionize your beverage game

words & photography | Samantha Eibling

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 Pick: Bittermilk

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.

George’s Pick: Bitters

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.

Sam’s Pick: Zero-Proof Revolution

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.

Steve’s Pick: Cherries

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.

Goods for Cooks Favorite: Corkcicles

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

OFF HOURS BOURBON WANDERLUST

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.

BAD DAD BREWING CO. TAPESTRY OF OBSCENITY

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

A FORAGED LIBATION: SILVER ANNIVERSARY SIPPER

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.

SILVER ANNIVERSARY SIPPER

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.