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      The Art of Garnishing a Cocktail

      July 6, 2020

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      FERN BAR: Long Thailand Iced Tea

      October 15, 2019

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      September 30, 2019

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      FERN BAR: Crème Fraîche Panna Cotta

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      FERN BAR: Long Thailand Iced Tea

      October 15, 2019

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      July 26, 2019

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      FERN BAR: Creme de la Femme

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      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

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      FERN BAR: Churros

      July 29, 2019

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      LOWELL’S

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      July 26, 2019

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      LOWELL’S: Cured Anchovies

      July 26, 2019

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      LOWELL’S: Our Pizza Basics

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      SAUCES/DRESSINGS/CONDIMENTS

      HANDLINE: Smoked Honey Vinaigrette

      July 26, 2019

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      FERN BAR: Smoked Mushroom Ketchup

      July 26, 2019

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      HANDLINE: Mushroom Conserva & Pumpkin Seed Tahini

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      LOWELL’S: Satsuma Marmalade

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      HANDLINE: Popotla Verde

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      August 6, 2019

      SEAFOOD

      HANDLINE: Oyster Shucking 101

      July 26, 2019

      SEAFOOD

      LOWELL’S: Cured Anchovies

      July 26, 2019

      SOUP

      HANDLINE: Fisherman’s Stew

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      LOWELL’S: A Year-Round Minestrone

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      LOWELL’S: Preserving Summertime with Canned Tomatoes

      September 12, 2019

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      LOWELL’S: Fried Squash Blossoms

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      FERN BAR: Sipsong Indira Spice Tea & Tonic

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      VEGETARIAN

      LOWELL’S: Cured Anchovies

      July 26, 2019

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      The Art of Garnishing a Cocktail

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      Hail to the Gravenstein!

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      FIELD GUIDE FEATURE: Osmosis Day Spa Sanctuary

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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

      WEST SONOMA COUNTY FIELD GUIDE

      FIELD GUIDE FEATURE: Pax Wines

      April 29, 2019

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DRINKSFERN BARRECIPES

FERN BAR: Long Thailand Iced Tea

by Sam Levy October 15, 2019
written by Sam Levy October 15, 2019

Chef Joe Zobel has a flair for marrying the flavors of Thailand and his home state New Mexico together in some of his dishes, and I wanted to bring some of that eclectic inspiration to our cocktail list. I’ve always loved Thai iced teas and thought they would work well as a Thai tea cocktail with the addition of some classic tiki flavors like falernum (a spiced liqueur), pineapple, and coconut. I like to keep the cocktail lighter than a traditional Thai iced tea by using coconut cream instead of adding extra syrups or condensed milk. We also top the cocktail with a light whipped coconut foam, which makes it great for those who are dairy-free. This recipe may seem daunting, but you can simplify the steps by buying falernum and vanilla vodka and using a fresh Mandarin orange slice as a garnish. You can also replace the coconut foam with regular whipped cream or whipped coconut cream, but it will be heavier than the coconut foam. Then you’ll just have to infuse the coconut water and assemble the cocktail!

Fern Bar also serves a non-alcoholic version of this cocktail without the vodka and using a non-alcoholic falernum syrup (we make ours in-house), which makes it the perfect cocktail for an all-ages get together.

Long Thailand Ice Tea
3 oz. Thai tea-infused coconut water*
1.5 oz. vanilla vodka**
.75 oz. falernum***
.5 oz pineapple juice
.5 oz orange juice
1 oz. coconut cream

Garnish
coconut foam****
dehydrated Mandarin slice
pansy

Add all ingredients together in a Collins glass. Top with ice and then garnish with the coconut foam, dehydrated Mandarin slice, and pansy.

*Thai Tea-Infused Coconut Water
1 quart coconut water
1.5 oz Thai tea

Cold steep the tea in the coconut water for anywhere from 6-12 hours, then strain.

**Vanilla Vodka
Infuse one 750ml bottle of vodka of your choice with one vanilla bean for 24 hours, shaking every few hours. At Fern Bar, we use local Hanson’s of Sonoma Organic Vodka.

***Falernum
8 oz. rum (preferably light rum)
40 cloves
.5 cup blanched almonds
4 limes, zest
1 nutmeg
1 small cinnamon stick
4 oz. 2:1 cane sugar syrup

Infuse rum with everything except cane sugar syrup. Strain after 24 hours and add cane sugar syrup.

****Coconut Foam
1 cup coconut cream
1 cup coconut water
1/2 cup sugar
3 gelatin sheets (or 1 packet powdered gelatin)

Bring coconut cream, coconut water, and sugar to a low boil. At the same time, bloom gelatin sheets in ice water. Whisk the gelatin sheets or gelatin powder into the coconut mixture and let chill in the fridge. Separate the set coconut and put that into an ISI container and charge with one or two canisters.

Mandarin Slice
Slice a Mandarin orange about 1/4″ thick and dehydrate at 135 degrees for 4-8 hours.

Check out more drink recipes from Fern Bar here!

CocktailCocktail RecipesFern BarFern Bar RecipesLong Thailand Iced TeaThai Iced TeaThai Tea Cocktail
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