Anna Wallace: Inventive Elixirs

Anna Wallace: Inventive Elixirs

Elixir enchantress, Anna Wallace, is passionately versed in the antiquated methods of distillery punctuated with a deep regard for the modern habits of the contemporary avant-garde cocktail world. Wallace holds an accomplished fourteen years in the liquor industry, collaborating with expert entrepreneurs in the field. She has a rare combination of fierceness and warmth that is easily interpreted through her innovative flavor pairings and artful hand in color and garnish making. She has an adoration for the tools of ancient spirit masters and believes in taking the extra step; such as, not only shaving a stalk of rhubarb but also bathing it in ice for the perfect curl.

Wallace founded her own potion pursuit with Seattle Seltzer Company which makes all-natural carbonated sodas carried in noteworthy boutique restaurants and is a current covet of local mixologists looking for an unexpected flavor hint. Wallace herself embodies a poetic presence with a flurry of beautifully inked up arms, a pursed red pout and a signature twinkle in her eye as she bounds forth with her remedy-ready tinctures. 

Anna graciously shared her cocktail for Baby & Company, The Blush Crush, that will be served in-store June 8-10, 5-7 PM to launch our seasonal sale.

The Blush Crush

1.5 oz Gin, Big Gin by Captive Spirits recommended

1 oz Rhubarb Syrup

.75 oz Lemon juice

.5 oz Aperol

.5 oz Soda Water

2 Dashes Fee Bros Orange Bitters

Combine all ingredients, reserving soda water in a mixing pint. Add ice and shake vigorously with a metal mixing tin. Strain cocktail into a double old fashioned glass; top with ice and the reserved 1/2 oz Soda. Finish with rhubarb ribbons.  

Rhubarb Syrup 

1 Cup water

2 Cups fresh rhubarb juice + pulp

1 Star whole anise

2 Whole cloves

5 Whole black peppercorns

5 Pink peppercorn

1/8 Tsp fresh grated nutmeg

1 Tsp kosher salt

1 Tsp citric acid

1 Fresh bayleaf

Juice or blend roughly 6 stalks of trimmed rhubarb - Reserving the pulp. Combine rhubarb and pulp in a medium saucepan. Add water, sugar and spices and bring to a quick boil. Stir until sugar is completely dissolved. Remove from heat and cool to room temperature. Strain solids and refrigerate. Note: Will keep for 4 weeks.

Rhubarb Ribbons

Prepare 2 rhubarb stalks by washing and trimming the ends. Using a Y vegetable peeler, shave the exterior of the stalk length-wise. Rotate the stalk in the same fashion until all of the red exterior flesh is removed. Soak your shavings in ice water for 1 hour to sufficiently curl.


Words by Brit Parks 

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1 comment

  • Written like a dream!

    Anton Kogan on

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