From our organizers:
The original recipe for the gin fizz cocktail, first invented in New Orleans in 1888, was practically a milkshake. It called for powdered sugar, heavy cream, and an egg white to be shaken for an arm-busting 12 minutes together with gin, lime juice, and orange flower water to create a creamy cocktail with just a little fizz. Now, more than a century later, Harlem’s only family-owned ice cream parlor, Sugar Hill Creamery, is reinventing this summertime classic by revisiting its roots to create its first-ever gin fizz à la mode. Co-owner Petrushka Bazin Larsen joins Edible Manhattan’s editor-in-chief Ariel Lauren Wilson to talk about Sugar Hill Creamery, a love affair between the local, Harlem community and homemade small-batch ice cream. Afterwards, enjoy a sample of the ice cream on our Terrace overlooking Central Park.
About the Speaker:
Petrushka Bazin Larsen and her husband Nick Larsen opened Sugar Hill Creamery in the Mount Morris Park District of Harlem in 2017. Dedicated to local collaborations and the best ingredients, Sugar Hill Creamery serves handmade, small batch ice cream and non-dairy frozen desserts, with both seasonal and classic flavors available year round. Many of the available flavors are inspired by Caribbean and Midwestern cultures, as well as Harlem, the couple’s neighborhood of close to 15 years.
About the Host:
Ariel Lauren Wilson is a freelance journalist and the editor-in-chief of Edible Manhattan and Edible Brooklyn, two quarterly magazines and websites that tell the story of how the city eats and drinks.
$20 General Admission | $15 Museum Members
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