The sun is shining, the weather is sweet.
All the dandelions may have become wishes now but we have made some precious wine from their beautiful sunshine petals. ☀️
Were the Italian’s gave us the Aperol spritz, the ‘drink of the summer’ is sweet, with a subtle bitter finish making it a little too easy to drink.
Now over hundred years later we present our Cultural variation: Dandy wine. It is slightly bitter too with a dash of honey-like sweetness. It is frequently compared to mead in terms of flavor and it’s richness, bitterness, and sourness are just perfect to become a Spritz.
Come try this magic and powerful drink over Ice at the Ulster Folk Museum
A cocktail for the modern forager.
There is no limit on tickets to how many people can attend our event, there is however a limit on how much fermented drink we can serve up because it is a small artisanal batch. So book in to secure a glass, not just a seat.
Interesting side note:
To celebrate its 100th birthday four years ago, Aperol officially made it into the Oxford English Dictionary, Aperol is defined as: “A proprietary name for: an orange-coloured Italian aperitif flavoured with gentian, rhubarb, and a variety of herbs and roots.”
Gentian and dandelion are often used interchangeably when making bitters in herbal medicine. Perhaps Dandy Spritz will be our aperitif.
We can make history as we explore Culture, identity and a sense of place all through the Art of Fermentation.
Don’t miss this one-off event on June 15th.
I am a little hesitant to say it, but this will be our parting glass from the event arena as we embark on new adventures, studies and paths.
Come celebrate with us @theculturedclub as we welcome @zukemono and @kirstenkshockey as part of the symbiosis tour to @ulsterfolkmuseum
6 - 9pm
See you there 🥂 ...