Just last week I was discussing spring cocktails at Recklesstown with a few customers. They’d asked me about some of the flavors in this month’s drinks that included things like fennel, dill, rhubarb, snap peas, and cherry blossoms. I confessed to them that I’d found this most recent menu to be one of the more challenging ones that I’d developed. Spring flavors, like the ones listed above, are quite delicate, which makes them far more difficult to feature in a…
