There's something about catching a glimpse of a Violet patch amongst all the Spring green that becomes like a treasure hunt for me. Flashes of purple as I drive down busy streets, and the strength of their scent given how small they are. I love Violets! I started experimenting with violet infused honey a few years ago, and this year I created a little challenge for myself to go full-on violet with my menu and for an upcoming cocktail event that we'll be doing for Solabee Flowers here in Portland. 

What I came to realize, is that making violet syrups comes with a whole array of colors and alchemy! The ratio of Violets to water matters, as does your decision to add acid to the mix.

So play with the volume of violets, and play with the acid (like fresh lemon!) to come out with different potency and colors. It's a fun thing to play at, and the result is tasty! 

                                   

...and with that comes the weird late-winter blues. 

I don't know about you, but I've been feeling pretty low-energy. Adam and I sleep nine hours or more each night, being the early-to-bed, early-to-rise creatures of the Pacific Northwest. I like this pace of life, but I am anxious for spring plants to start sprouting out of the earth, and for the sunshine to return more. 

I cannot recommend self-care baths, night-time and morning rituals, and drinking nourishing tea, enough. If you haven't checked out my You're Ok bundle yet, I think it's a helpful way to curate a good self-care evening in. The new You're OK tea is a good option for calm vibes for any time of day and can be used in the following cocktail/mocktail! 

Here's a recipe for a nice night-cap to keep us well-rested with happy dreams:            

Ingredients:
1 brown sugar cube
Rest Well Bitters
slice Meyer lemon
2 oz Bourbon
ice cube (freeze with camomile if you're feeling fancy)

Soak brown sugar cube with 2 droppers of Rest Well Bitters in glass. Add slice of Meyer lemon and muddle. Top with whiskey, stir well and add ice cube. Enjoy!

*Can be served hot!
*Bourbon can be replaced with steeped You're Ok Tea for non-alcoholic version

**Photos borrowed from the beautiful feature that Beam & Anchor did on me and my work a few months ago**

Wow. What a week it's been. The decision to switch over from Etsy is ridden with feelings of nervousness, excitement, my brain swirling with new ideas, and sincere gratitude for everyone who has supported me enough to get me to this point. 

(Cocktail recipe below my comments on the new moon)

Though I was fully ready to switch last week, I believe in the energy of the moon, and wanted to be "fully live" in correlation with the new moon. The new moon is a time when intentions are planted, a cycle renews, and there is power in beginning. Ever since I started doing new moon intentions about 7 years ago, I see the patterns of the seasons and specifically within the phases of the moon, as a gift we get to harness and transfer into practical application to our lives. 

This particular new moon also corresponds with a solar eclipse, and an energy of deep rebirth through our deepest feelings and potentials. Astrologers speak of long over-due endings and fresh starts. They also remind us that Pisces is the last sign in the zodiac and carries the empathy and feelings of the entire zodiac within it. So if you're feeling extra feely these days, know you're not alone. Chani Nicholas says that imagination is our greatest currency at this time- "May we use this moment to reset ourselves, emptying ourselves out and orienting ourselves towards the most compassionate, imaginative ways forward. May we use the eclipse to call up the great healing powers within, giving ourselves exactly what we need without hesitation or restraint."

Not that every momentous occasions needs a cocktail, but I do enjoy coming up with cocktails/mocktails to mark occasions like this transition to my own website. It's also a nourishing way of sitting for a few quiet moments and considering your intentions for the upcoming lunar cycle. 

Phases of the Moon Cocktail:

2 oz. freshly brewed Raspberry Leaf Tea
4 oz. Q ginger beer (I like this brand because it's spicy and not syrupy-sweet!)
1 slice of Lime
Roots & Crowns Moon Bitters
1.5 oz. Dogwood Distilling Vodka (optional)
ice

To brew the raspberry leaf tea, use 1 tsp. of tea to 8 oz. of boiling water. Let steep covered for 10 minutes. Cool.

Fill your favorite glass with ice. Add 2 oz. of cooled raspberry leaf tea, 4 oz. (or thereabouts) of Q ginger beer. If you want the version with alcohol, add 1.5 oz. of vodka. Add 2 droppers of Roots & Crowns Moon Bitters. Squeeze a slice of lime in, and garnish. Enjoy!