This post was originally published in 2019/2020 Winter Issue of The Boardman Review. You’ll find an excerpt below, with a great winter cocktail recipe and link to find the full story!
“I’m a seer of things and feelings and people, I consider how it’s going to make someone feel, what connections they’ll experience, each distinct flavor they’ll taste — I don’t take that lightly.” says Barbara Saxton, manager at The Little Fleet.
When I hear her casually say these words I think — this is important. Spark. Barbara recognizes the intangible value in elevating an everyday experience. After years of mixing cocktails, complacency could have easily seeped in. But it didn’t, because Barbara leans into her curiosity and intuition, she creates with intention. I believe that every artist puts a part of themselves into their work, and it’s a reminder that the energy we put into anything we do makes a difference.
Intention is an ingredient as invisible as the intuition Barbara’s been developing through years of experience. Yet both are critical to the final product. She intentionally selects flavors that balance, compliment, brighten and accentuate but don’t compete or overshadow. It’s both an art and a science.
Maybe more than that, it’s a feeling…” Read More
The Lesson, Barbara Saxton
- 1.5oz ransom gin
- 1oz burnt honey syrup
- 1/2oz lemon
- Pinch of salt
Shake with ice, strain into a coupe, serve with a dehydrated lemon wheel
Burnt Honey Syrup: Heat 1/2 cup of honey in a small saucepan over medium high heat. Once the honey starts to simmer and foam reduce the heat to low. Let the honey cook over low heat, stirring constantly for another 2-3 minutes, or until the honey turns a deep golden brown.
Remove from heat and immediately add 1/3 cup water and stir to combine. Let the mixture cool.