Food-Drink

From Garden to Glass: Go Green with These 9 Cocktails
Summer's in full swing, which means your calendar is probably pretty packed with outdoor gatherings. And if you need some inspiration to help you decide what drinks to serve at said soirees, look no further than your (or a friend's) backyard garden. Incorporating freshly grown ingredients from your garden or local farmer’s market is an ideal way to lighten up your libations, says Kyle Ford, co-founder of Ford Mixology Lab and Cointreau Brand Ambassador. READ: 5 Foods That Only SEEM Vegetarian “These days, one might say that the craft of making cocktails is more comparable to the art of cooking,” says Ford. “Ingredients that come from local farmer’s markets, a garden, or window box are the trend for consumers who want to participate in eating, and now drinking, organic and local food. It is no longer thought of as a chef-only territory." Ford also reveals that by using your favorite fruits and herb pairings anyone can easily get creative and prepare sweet-meets-savory drinks. She favors seasonal combinations, such as blueberry-thyme, mango-cilantro, strawberry-basil and cucumber-mint. To discover new ways how you can get in on this cocktail trend, grab your favorite spirits and prep your green thumb for these Mother Nature-approved concoctions.
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Cucumber Cooler

Ingredients ​2 oz. gin 1 oz. lemon juice 1.25 oz. simple syrup 1 oz. cucumber puree 2 slices of cucumber Preparation Mix gin, lemon juice, simple syrup, and cucumber puree in cocktail shaker. Pour drink into rocks glass over ice. Garnish with cucumbers.
(Carmine's in New York City)

Army of Me

Ingredients 2 oz. Reyka Vodka ½ oz. Lillet Blanc 1 oz. honey ¾ oz. lemon juice 5-6 fresh lemon verbena leaves Freshly grated cinnamon Preparation Add all ingredients in a cocktail shaker and shake. Strain into an ice-filled rocks glass. Grate fresh cinnamon on top and garnish with lemon verbena leaves.
(-Gerry Corcoran of Gwynnett St. in Brooklyn, NY)

Basil Martini

Ingredients 4 green or purple basil leaves (plus several more for garnish) 1 lemon wedge 3 oz. Grey Goose Citron ½ oz. simple syrup Preparation Put two cubes of ice in a shaker. Add the basil and a lemon wedge. Muddle well, and then add fresh ice, vodka, and simple syrup. Shake well. Serve in a mason jar or martini glass. Garnish with basil leaves
(Crystal Springs in New Jersey)

Steam 75

Ingredients 1 ½ oz. Reyka vodka ¾ oz. AITA Rhubarb ¾ oz. lime juice ½ oz. Boiron strawberry puree 1 oz. brut champagne Lavender sprigs Preparation Shake and strain into a chilled coup. Top with champagne. Garnish with sprigs of lavender.
(John deBary of PDT in New York City)

SB Smash

Ingredients 2 parts Jägermeister 2 bar spoons of sour cherry preserves ½ part fresh lemon juice 10 mint leaves 1 lemon twist Preparation Combine all ingredients in a shaker and shake well with ice. Strain into a double old-fashioned glass with fresh ice. Garnish with a wide lemon twist.
(Todd Richman, Sidney Frank Importing Company Mixologist in New York)

Up All Night

Ingredients ½ oz. Reyka vodka ½ oz. rosemary-infused cognac ¾ oz. lemon juice ½ oz. cane syrup 1 barspoon of solero 1 rosemary sprig Soda water Preparation Whip all ingredients and strain into an iced Collins glass. Top with soda water. Garnish with large rosemary sprig.
(Lauren Schell of Little Branch in New York City)

525 Fizz

Ingredients 1 oz. New Amsterdam vodka 1 ½ oz. elderflower liqueur Prosecco Absinthe Rosemary Preparation First, create an absinthe wash by adding a modest amount of absinthe to an iced cocktail glass. Swirl it around and toss out, leaving only the essence of the spirit around the walls of the glass. Combine, shake, and strain vodka and elderflower liqueur into the chilled glass. Top with prosecco and garnish with fresh rosemary.
(New Amsterdam Vodka)

Cucumber-Mint Cointreau Ricky

Ingredients 7.5 oz. Cointreau 3.75 oz. fresh lime juice 20 oz. filtered cold water cucumber wheels mint leaves Preparation Prepare batch in a large container and funnel into a siphon. Keep mixture on ice or in a refrigerator. Stir briefly before serving. Garnish with mint leaves and cucumber wheels.
(Cointreau)

Thymeline 1837

Ingredients 1.5 oz. Ketel One vodka 2 oz. fresh lemon juice 1 oz. thyme-infused simple syrup Preparation Shake all ingredients and pour over ice. Garnish with a sprig of fresh thyme.
(Delmonico's of Southampton Est. 1837)

From Garden to Glass: Go Green with These 9 Cocktails

Summer's in full swing, which means your calendar is probably pretty packed with outdoor gatherings. And if you need some inspiration to help you decide what drinks to serve at said soirees, look no further than your (or a friend's) backyard garden. Incorporating freshly grown ingredients from your garden or local farmer’s market is an ideal way to lighten up your libations, says Kyle Ford, co-founder of Ford Mixology Lab and Cointreau Brand Ambassador. READ: 5 Foods That Only SEEM Vegetarian “These days, one might say that the craft of making cocktails is more comparable to the art of cooking,” says Ford. “Ingredients that come from local farmer’s markets, a garden, or window box are the trend for consumers who want to participate in eating, and now drinking, organic and local food. It is no longer thought of as a chef-only territory." Ford also reveals that by using your favorite fruits and herb pairings anyone can easily get creative and prepare sweet-meets-savory drinks. She favors seasonal combinations, such as blueberry-thyme, mango-cilantro, strawberry-basil and cucumber-mint. To discover new ways how you can get in on this cocktail trend, grab your favorite spirits and prep your green thumb for these Mother Nature-approved concoctions.

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