EDIBLE D.I.Y

EDIBLE D.I.Y. Garden Glass to

How to get more homegrown goodness into your cocktails

STORY AND PHOTOGRAPHY BY 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!

Better Than A Greyhound

Grapefruit and vodka is classic and safe, but rosemary infused in the juice for 15 minutes makes an exciting addition. Known for remembrance, rosemary is also associated with celebrations.

Juice of 1 grapefruit 2 tablespoons rosemary needles ½ teaspoon honey 1 ounce vodka Ice Sparkling water Sprig of rosemary for garnish

Place grapefruit juice, rosemary needles and honey in a cocktail shaker. Muddle and let sit for 15 minutes. Add vodka and ice. Shake and strain into a glass filled with ice. Top with sparkling water to taste and garnish with a sprig of rosemary. Makes 1 cocktail.

Beet and Tonic

If you love beets, you will love this cocktail. The apple and lime sweeten and elevate the beet juice. If gin is not your spirit of choice, do not let that deter you from trying this cocktail. You’ll be surprised how boring a gin and tonic seems after trying this. Want to skip the gin? This combo makes a great mocktail too.

1 ounce beet juice* 1 ounce apple juice ½ ounce lime juice 1 ounce gin Tonic water Slice of lime, to garnish

Pour beet juice, apple juice, lime juice and gin into a cocktail shaker filled with ice. Shake and strain into a glass filled with ice. Top with tonic water, stir and garnish with a slice of lime. Makes 1 cocktail.

*If you don’t have a juicer, you can place chopped beets in a high powered blender with water. Peel and chop the 1 or 2 beets and add just enough water to blend. Purée and strain through a fine mesh strainer.

Tequila Revival

Spicy red pepper and a quick infusion of cilantro bring this margarita-like cocktail back to life.

Juice of 2 limes 1 ounce blanco tequila 2 tablespoons cilantro, chopped Ice Sparkling water, to taste Flaky sea salt Espelette pepper (French red pepper) Sprig of cilantro, for garnish Edible flower, for garnish

Pour lime juice, tequila and chopped cilantro over ice in a cocktail shaker. Shake and strain into a glass filled with ice. Add sparkling water to taste. Sprinkle salt and Espelette pepper over the ice and garnish with a sprig of cilantro and edible flower of choice. Makes 1 cocktail.