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  • COLLABORATIONS
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Local Food Matters

Celebrating the Bounty of West County with Lowell's, Handline, and Fern Bar

  • RECIPES
    • All DESSERT DRINKS FERN BAR HANDLINE LOWELL’S SALADS SAUCES/DRESSINGS/CONDIMENTS SEAFOOD SOUP VEGETARIAN
      COLLABORATION

      The Art of Garnishing a Cocktail

      July 6, 2020

      DRINKS

      FERN BAR: Long Thailand Iced Tea

      October 15, 2019

      COLLABORATION

      HANDLINE: Zero Foodprint

      September 30, 2019

      DESSERT

      FERN BAR: Crème Fraîche Panna Cotta

      September 23, 2019

      DESSERT

      FERN BAR: Crème Fraîche Panna Cotta

      September 23, 2019

      DESSERT

      FERN BAR: Churros

      July 29, 2019

      DESSERT

      LOWELL’S: A Visit to Sonoma Swamp Blues and…

      July 26, 2019

      DESSERT

      LOWELL’S: The Best Chocolate Sorbet

      July 26, 2019

      DRINKS

      FERN BAR: Long Thailand Iced Tea

      October 15, 2019

      DRINKS

      FERN BAR: Sipsong Indira Spice Tea & Tonic

      July 26, 2019

      DRINKS

      FERN BAR: Creme de la Femme

      July 26, 2019

      DRINKS

      FERN BAR: @Wimbledon Cocktail

      July 26, 2019

      FERN BAR

      The Art of Garnishing a Cocktail

      July 6, 2020

      FERN BAR

      FERN BAR: Long Thailand Iced Tea

      October 15, 2019

      FERN BAR

      FERN BAR: Crème Fraîche Panna Cotta

      September 23, 2019

      FERN BAR

      FERN BAR: Churros

      July 29, 2019

      HANDLINE

      HANDLINE: Zero Foodprint

      September 30, 2019

      HANDLINE

      HANDLINE: Popotla Verde

      September 2, 2019

      HANDLINE

      HANDLINE: Fish Market

      August 6, 2019

      HANDLINE

      HANDLINE: Oyster Shucking 101

      July 26, 2019

      LOWELL’S

      LOWELL’S: Preserving Summertime with Canned Tomatoes

      September 12, 2019

      LOWELL’S

      LOWELL’S: Fried Squash Blossoms

      July 26, 2019

      LOWELL’S

      LOWELL’S: Cured Anchovies

      July 26, 2019

      LOWELL’S

      LOWELL’S: Our Pizza Basics

      July 26, 2019

      SALADS

      LOWELL’S: Asparagus Salad

      July 26, 2019

      SALADS

      LOWELL’S: Winter Citrus Salad

      July 26, 2019

      SALADS

      LOWELL’S: Fall Apple Vinaigrette and the Seasonal Mixed…

      July 26, 2019

      SALADS

      HANDLINE: Our House Dressing

      July 26, 2019

      SAUCES/DRESSINGS/CONDIMENTS

      HANDLINE: Smoked Honey Vinaigrette

      July 26, 2019

      SAUCES/DRESSINGS/CONDIMENTS

      FERN BAR: Smoked Mushroom Ketchup

      July 26, 2019

      SAUCES/DRESSINGS/CONDIMENTS

      HANDLINE: Mushroom Conserva & Pumpkin Seed Tahini

      July 26, 2019

      SAUCES/DRESSINGS/CONDIMENTS

      LOWELL’S: Satsuma Marmalade

      July 26, 2019

      SEAFOOD

      HANDLINE: Popotla Verde

      September 2, 2019

      SEAFOOD

      HANDLINE: Fish Market

      August 6, 2019

      SEAFOOD

      HANDLINE: Oyster Shucking 101

      July 26, 2019

      SEAFOOD

      LOWELL’S: Cured Anchovies

      July 26, 2019

      SOUP

      HANDLINE: Fisherman’s Stew

      July 26, 2019

      SOUP

      TERRAPIN CREEK: Sunchoke Soup with Roasted Mushrooms &…

      July 26, 2019

      SOUP

      LOWELL’S: A Year-Round Minestrone

      July 26, 2019

      SOUP

      LOWELL’S: Kuri Squash and Apple Soup with Red Jalapeño…

      July 26, 2019

      VEGETARIAN

      LOWELL’S: Preserving Summertime with Canned Tomatoes

      September 12, 2019

      VEGETARIAN

      LOWELL’S: Fried Squash Blossoms

      July 26, 2019

      VEGETARIAN

      FERN BAR: Sipsong Indira Spice Tea & Tonic

      July 26, 2019

      VEGETARIAN

      LOWELL’S: Cured Anchovies

      July 26, 2019

  • COLLABORATIONS
    • COLLABORATION

      The Art of Garnishing a Cocktail

      July 6, 2020

      COLLABORATION

      HANDLINE: Zero Foodprint

      September 30, 2019

      COLLABORATION

      Hail to the Gravenstein!

      August 20, 2019

      COLLABORATION

      BEEKEEPING IN SKIRTS: A Guide to Natural Beekeeping

      June 3, 2019

      COLLABORATION

      Eli Colvin’s One Man Revolution

      February 14, 2019

  • TWO BELLY ACRES
    • TWO BELLY ACRES

      Late Summer Harvest at Two Belly Acres

      February 14, 2019

      TWO BELLY ACRES

      Springtime at Two Belly Acres

      February 14, 2019

      TWO BELLY ACRES

      LOWELL’S: End of the Year Kiwi Harvest and…

      July 26, 2019

      TWO BELLY ACRES

      Autumn Family Harvest out at Two Belly Acres

      February 14, 2019

      TWO BELLY ACRES

      From Whole Vegetable to Whole Farm

      February 14, 2019

  • WEST SONOMA COUNTY FIELD GUIDE
    • WEST SONOMA COUNTY FIELD GUIDE

      FIELD GUIDE FEATURE: Osmosis Day Spa Sanctuary

      November 22, 2019

      WEST SONOMA COUNTY FIELD GUIDE

      FIELD GUIDE FEATURE: Estero Cafe and a Recipe…

      August 15, 2019

      WEST SONOMA COUNTY FIELD GUIDE

      FIELD GUIDE FEATURE: The Nectary

      July 11, 2019

      WEST SONOMA COUNTY FIELD GUIDE

      FIELD GUIDE FEATURE: Solful

      July 22, 2019

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      FIELD GUIDE FEATURE: Pax Wines

      April 29, 2019

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FERN BAR: Creme de la Femme

by Sam Levy July 26, 2019
written by Sam Levy July 26, 2019
Photos by Dawn Heumann

Fern Bar’s Creme de la Femme cocktail is a bright and floral take on a Gin Sour. Sour cocktails were popularized in the mid 1800s and first mentioned in print in Jerry Thomas’ How to Mix Drinks in 1862. Most people are familiar with the Whiskey Sour or its variants like a Boston Sour or New York Sour. In our bartender Sara Fraker’s Creme de la Femme she highlights locally-produced and sourced ingredients; Uncle Val’s gin is produced by a company based in Sonoma and Tempis Fugit is located in Petaluma.

Creme de la Femme

Yield: 1 cocktail

1½ oz. Uncle Val’s Botanical Gin
½ oz. Tempis Fugit Creme de Violette
½ oz. oleo saccharum*
¾ oz. lemon juice
1 egg white
Splash of sparkling rosé to finish

Add all ingredients together in a cocktail shaker and shake vigorously without ice until the egg white froths up. This step is called a “dry shake”. Add ice to the shaker and shake again, using a fine strainer to create an even texture and remove any little ice chips. Finish with a splash of rosé. This drink is served in our Urban Bar Retro 1920s Fizz Glass, but will taste and look great in any glass you like. The cocktail is garnished with a hibiscus dust we make by drying hibiscus flowers and blending it to a dust. Add a pansy, daisy, or any other cute little flower from your garden for some extra flare.

*A little story about that funny sounding syrup oleo-saccharum. An oleo saccharum is a fancy-sounding bar ingredient produced by simply mixing citrus rinds in sugar, which pulls the citrus oil from the rinds, giving the resulting sugar-oil mix a rich flavor beyond that which a simple syrup or fruit juice would give.

Fern Bar uses a variation of Jeffrey Morganthaler’s recipe (see below) from Portland cocktail bar and restaurant Clyde Commons. Instead of just lemons we like to use a combination of grapefruit, orange, lemon, and lime. We also like to put some fresh slices of citrus in addition to the zest for some extra juicy flavor. The sugar will dissolve in the oil and fruit and you can just strain it off as a syrup. A vacuum bag and sealer are useful accessories to make oleo saccharum, but certainly not necessary. You can use a large Ziploc bag and remove as much air as possible before sealing it to get a similar effect. There is really no wrong way to do it, so have fun mixing it up!

This syrup can be used in punches as well and is a big part of their flavor profile. Try it in the classic Planter Punch on a hot day and you won’t be disappointed.

Oleo-Saccharum
created by Jeffrey Morganthaler
16 oz. superfine sugar
9 lemons

Tools: vegetable peeler, vacuum bag, vacuum sealer

Wash the lemons. Use a vegetable peeler to remove the zest from the lemons, avoiding as much of the white pith as possible. Combine sugar with the lemon zest in a bowl. Toss to coat the peels and distribute them evenly through the sugar. Place the mixture in a vacuum bag and, following the manufacturer’s instructions, seal the bag. Let the mixture sit at room temperature for up to 24 hours, or until the sugar is dissolved by lemon oil.

Sara Fraker

Want more cocktails recipes from Fern Bar? Check out our @Wimbledon Pimm’s Cup or Grow a Pear!

CocktailCocktail RecipesCreme de la FemmeFern BarRecipes
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