Farm-to-Bar: 4 Garden-Inspired Cocktails
These 4 Garden Inspired Cocktails each feature flavored simple syrups for traditional, but delicious flavored drinks. It’s 5:00 somewhere!
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I’m a huge fan of the farm-to-table movement. Using local ingredients not only helps your community, but I find that local products taste better, too. It only makes sense, right? Local products tend to only be available at peak season, so of course they should taste better! And there is usually such a short period of time between farm and table that the products are much fresher than those found in big markets.
So you’ve probably heard of the farm-to-table movement. But now there is a new movement rising…Farm-to-Bar! This spin-off of farm-to-table involves using local fruits and vegetables in drinks and cocktails. Indeed, many of the ingredients for farm-to-bar style cocktails can be grown in your own backyard. For instance, both the Basil Lime Gin Fizz and Whiskey Mojito feature simple syrups infused with basil and mint, both of which grow easily in backyard gardens. (Of course, if you don’t have much of a green thumb, then these herbs can be readily found at most farmer’s markets and grocery stores.) Alternatively, the Sour Cherry Bourbon Smash and the Caipirinha feature lemons and limes, respectively. Since citrus trees don’t do so well in the northeast, I rely on the market for these.
4 Garden Inspired Cocktails
Each of the 4 cocktails below use infused-simple syrups. Simple syrup is quite easy to make, and I often like to keep a jar of plain simple syrup in the fridge for mixing cocktails. Simple syrup is just a 1-1 ratio of sugar to water, or sometimes a 2-1 ratio of sugar to water. (I personally prefer a 1:1 ratio as I find it plenty sweet enough for my tastes.)
To infuse simple syrup, simply add the herbs or fruits when simmering the sugar-water mixture. But don’t forget to strain out the herbs before storing as the herbs can lend a bitter taste if allowed to sit in the syrup for too long. And to store, just pour the simple syrups into air-tight containers or bottles and place in the refrigerator. The syrups should easily last 4-6 weeks.
I’ve included a cocktail recipe with each of the 4 syrups, but feel free to get creative. And if you invent a fun new syrup or cocktail, come back and let me know! Cheers!
Basil Lime Gin Fizz
Ingredients
For the Basil-Infused Simple Syrup
- ½ cup water
- ½ cup granulated sugar
- 6 basil leaves
For the Basil Lime Gin Fizz
- 1 Tbsp Basil-Infused Simple Syrup
- Juice of 1 lime ~2 Tbsp
- 1.5 oz. gin
- seltzer water
Instructions
For the Basil-Infused Simple Syrup
- Combine water, sugar, and basil leaves in a small sauce pan.
- Simmer over medium heat for 10 minutes.
- Strain mixture and discard leaves.
- Store leftover syrup in air-tight container in refrigerator.
For the Basil Lime Gin Fizz
- Combine syrup, lime juice, and gin with ice. Stir until well mixed.
- Top with carbonated water.
- Garnish with fresh basil leaf (optional).
Whiskey Mojito
Ingredients
For the Mint-Infused Simple Syrup
- ½ cup water
- ½ cup granulated sugar
- ½ cup packed mint leaves
For the Whiskey Mojito
- 1 Tbsp Mint-Infused Simple Syrup
- ½ lime cut into wedges
- 1.5 oz. whiskey
- seltzer water
Instructions
For the Mint-Infused Simple Syrup
- Combine water, sugar, and mint in a small sauce pan.
- Simmer over medium heat for 10 minutes.
- Strain and discard mint leaves.
- Store leftover syrup in air-tight container in refrigerator.
For the Whiskey Mojito
- Place syrup and lime wedges in glass, and muddle limes.
- Add ice and whiskey.
- Top with seltzer water.
- Garnish with lime wedge (optional).
Caipirinha
Ingredients
For the Lime-Infused Simple Syrup
- ½ cup water
- ½ cup granulated sugar
- Juice of 2 limes ~4 Tbsp
- Zest of 2 limes ~2 Tbsp
For the Caipirinha
- 1 Tbsp Lime-Infused Simple Syrup
- 1 lime cut into quarters
- 1.5 oz. cachaca
Instructions
For the Lime-Infused Simple Syrup
- Combine water, sugar, lime juice, and zest in a small sauce pan.
- Simmer over medium heat for 10 minutes.
- Strain syrup and discard zest.
- Store leftover syrup in air-tight container in refrigerator.
For the Caipirinha
- Place syrup and lime wedges in glass, and muddle limes.
- Add ice and cachaca. Stir well.
Sour Cherry Bourbon Smash
Ingredients
For the Lemon-Infused Simple Syrup
- ½ cup water
- ½ cup granulated sugar
- juice of 2 lemons ~4 Tbsp
- zest of 1 lemon ~1 Tbsp
For the Sour-Cherry Bourbon Smash
- 1 Tbsp Lemon-Infused Simple Syrup
- 4-5 sour cherries pitted
- 1.5 oz. bourbon
- seltzer water
Instructions
For the Lemon-Infused Simple Syrup
- Combine water, sugar, lemon juice, and zest in a small sauce pan.
- Simmer over medium heat for 10 minutes.
- Strain syrup and discard zest.
- Store leftover syrup in air-tight container in refrigerator.
For the Sour-Cherry Bourbon Smash
- Place syrup and cherries in glass. Muddle cherries.
- Add ice and bourbon, and top with splash of seltzer water.
- Garnish with cherry or lemon wedge (optional).
Yup – I have to agree, veggies at a farmers market taste so much more flavorful than store bought ones!
These cocktails look refreshing!
Thanks, Shashi! There’s nothing like making dishes (and drinks!) with local, ripe ingredients.
I love the farm-to-table movement!! Thanks for the book about it too!! These sound great!
Thanks!
I enjoy being in my garden, and I really love the cocktails you promote.
The Whiskey Mojito is really original, and tasty, I hope^^..
Will try it out soon!
Thanks so much, Anne! I am totally ready to get the garden going again this year. We’ve still got a little bit of snow out there in the yard…but it’s disappearing fast. And then it will be garden season! That Whiskey Mojito is one of our favorite summer drinks!