Farmer's Market-Inspired Cocktail Recipes
Try putting your harvest into a glass with one of these savory recipes.
Foraging Fresh
Ingredients:
- 1.5 oz Reyka Vodka
- 1.5 oz Apple Juice
- 1 oz Carrot Juice
- 0.5 oz Celery Juice
- 0.25 Each Lemon Juice
- 0.13 oz Ginger Juice
- 1 Apple
Directions:
Combine all ingredients into cocktail shaker. Shake, garnish and serve.
Garden Of Earthy Delights
Ingredients:
- 1 oz New England Distilling Ingenium Gin
- 1 oz Lime Juice
- 1 oz Carrot Orange Tumeric Juice
- 2 tsp Simple Syrup
- 0.5 oz Egg White
- Dash Coastal Root Garam Masala Bitters
Directions:
Shake gin, juices and simple syrup together in a shaker with ice, strain the contents of the shaker into a pint glass and dump ice from the shaker.
Return the contents of the glass to the shaker along with the egg white, shake without ice.
Pour into cocktail glass or coupe and top with a couple of dashes of bitters.
Foraging Fresh
Ingredients:
- 1.5 oz Reyka Vodka
- 1.5 oz Apple Juice
- 1 oz Carrot Juice
- 0.5 oz Celery Juice
- 0.25 Each Lemon Juice
- 0.13 oz Ginger Juice
- 1 Apple
Directions:
Combine all ingredients into cocktail shaker. Shake, garnish and serve.
Green Garden
Ingredients:
- 2 oz Vodka
- 1 oz Lime Juice
- .5 oz Simple Syrup
- 2-3 Slices Cucumber
- Wedge Lime
- Sprig Basil
- Crushed Ice
Directions:
Muddle 4-5 basil leaves and cucumber slices in a cocktail shaker. Add crushed ice, vodka, lime juice, and simple syrup. Cover and shake for 10 seconds. Strain into a chilled glass. Garnish with basil and a slice of cucumber.
Photo Credit: Russell Caron Wedding Photography
Bimini Beet
Ingredients:
- 2 oz. Bimini Gin
- 1.5 oz Beet Juice
- Sprig Cilantro
- 1 slice Lemon
- 1 oz. Tonic Water
- 2 drops Alice & the Magician South East Asian Elixir
Directions:
Press lemon and cilantro together in shaker. Add Ice. Add gin and beet juice. Shake vigorously. In Collins glass add 2 drops of Alice & the Magician. Strain shaker liquid into Collins glass. Fill glass with ice and top with tonic water. Garnish with cilantro sprig.
Special thanks to Meagan Kaarto at the Nonantum Resort for sharing her recipe!