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Adventures in Bitters

The hidden ingredient in your cocktail

 

Enjoy our stories and recipes.

Holly Hill Hollandaise
Recipes Talitha Schroeder Recipes Talitha Schroeder

Holly Hill Hollandaise

Rich and delicious, here's a holiday classic that pairs perfectly with everything from Windy Corner Super Spice-seasoned potato wedges to poached eggs to broccoli to fancy beef tenderloin! Our recipe has been perfected through years of Sunday brunches and Chef Tyler demonstrates how you can now enjoy it at home.

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Stalks & Vines
Stories Talitha Schroeder Stories Talitha Schroeder

Stalks & Vines

Our beanstalks aren’t quite as tall as Jack’s yet but they’re getting close! Learn why heirloom beans reach for the sky and other gardening lore from our DirtWorks gardener and seed saver Ian Feeback.

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Holly Hill Inn Corn Sticks
Recipes Talitha Schroeder Recipes Talitha Schroeder

Holly Hill Inn Corn Sticks

We’re exploring the Peytonia Cook Book, written in 1906 by Atholene Peyton, a domestic science teacher at Louisville’s Central Colored High School during the first half of the twentieth century. Try our Holly Hill corn sticks, based on her 100+ year-old corn muffin recipe.

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The Honeywood Cocktail
Recipes Talitha Schroeder Recipes Talitha Schroeder

The Honeywood Cocktail

Honeywood Parrish Rouse once reigned as hostess supreme at Hermosa, the home where she grew up and which houses Holly Hill Inn today. She was our inspiration for Honeywood Restaurant. Honeywood welcomed guests with open doors and a table full of good food and drink. She loved three things – spending time with friends and family, a delicious meal, and a stiff drink – preferably one made with good Kentucky whiskey, just like her namesake cocktail.

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