Garden to Glass

How to Get More Homegrown Goodness into Your Cocktails

originally published in Edible Monterey Bay Magazine

WORDS + PHOTOGRAPHY BY: PAULETTE PHLIPOT

Tequila Revival ©Paulette Phlipot

That cherished time of the day has finally arrived; it’s time to slow down and relax with friends. When cocktail hour rolls around, I like to bring the garden to our glasses and create something refreshing and flavorful using just-picked ingredients, while hopefully adding a bit of nourishment. In all my kitchen endeavors, preparation and techniques are simple. Everything is rooted in making good use of the herbs and produce that have been delivered in our weekly CSA farm share, what we’ve picked up at the farmers’ market and what is growing in our garden. Letting locally grown, seasonal ingredients drive the direction of the cocktails helps limit the number of decisions I need to make. Bringing the backyard garden to the glass does not need to be complicated.

Simple garnishes from the garden create exquisite results for even the busiest of weeknights. Calendula flowers, one of my favorite garnishes, consistently bring sunshine to the glass. A sprig of lavender added to a drink instantly brings calmness. Any edible plant can be used as a garnish: rosemary, mint, purple Thai basil or flowers like marigolds, nasturtiums and borages.

Infusing alcohol with herbs, fruits, vegetables and flowers produces clean flavors and, often, gorgeous colors. If you are short on time, blending herbs with alcohol and straining works wonders for last minute get-togethers. Other ingredients, such as beets, transfer their earthy flavor quickly as well as their vibrant color, so be sure not to let them infuse for more than a few days. Nasturtium leaves and flowers, on the other hand, benefit from being able to infuse a few weeks to transfer their trademark peppery flavor.

Infusing syrups with garden treasures is another way to raise the bar on your cocktail skills. Start by making a simple syrup, combining 1 cup of water and 1 cup of sugar and bringing it to a boil. Alternatively, use 1 part local honey to 1 part warm water and stir to dissolve. Add 1/2 to 1 cup of your desired herb, such as mint, rosemary or French tarragon, and let the mixture steep until cool. Then strain and store the syrup in the refrigerator.

These cocktails are made just like I approach making all of our meals—nothing too fussy, always whole ingredients, not too sweet, while always adding an element of fresh green.

I reach to our garden, and rely on local farms to bring flavor and nourishment to the glasses that my friends and family gather to enjoy!