Spring ahead with garden inspired cocktails - Food & Beverage Magazine

Spring ahead with garden inspired cocktails

Spring is here and a change of season calls for a change of cocktail

Spring ahead with garden inspired cocktailsLocated in picturesque Livermore Valley, The Restaurant at Wente Vineyards is the perfect backdrop to enjoy a delicious spring-forward cocktail. Utilizing many seasonal ingredients from The Restaurant’s on-site ¾ acre organic garden, the team has developed one-of-a-kind concoctions sure to please.

The Green Barrel is composed of in-house barrel aged gin in house, house-made tarragon bitters (using tarragon from The Garden at Wente Vineyards), lemon, simple syrup, cucumber, arugula, and soda water. It is topped with a cucumber garnish which has been compressed in gin giving it a little bit of bite.

 

The Green Barrel

Spring ahead with garden inspired cocktails1.5 oz barel aged gin

¼ oz simple syrup

¼ oz tarragon bitters

½ lemon

10 sprigs of arugula

Muddle cucumber with a pinch of salt and arugula then add other ingredients, shake and strain. Top with soda water.

Glass – rocks – compressed cucumber garnish and flower petals

 

The Catastrophe contains a hibiscus syrup (made in-house from The Garden’s hibiscus flowers), bourbon, ginger juice, lemon and egg white. It is garnished with edible flowers from The Garden.

The Catastrophe

Spring ahead with garden inspired cocktails1.5 oz  bourbon

¼ oz ginger juice

1 oz hibiscus syrup

½ lemon

1 egg white

Shake all ingredients with 3 ice cubes until ice is dissolved. Strain pour over ice.

Glass – coupe – garnish – garden flowers

 

For more information or to make reservations, visit wentevineyards.com/restaurant or call 925-456-2450.

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