Farm to Table goes another step further with the farm to cocktail concept. Cocktails made with fresh herbs are becoming the new standard in many restaurants, like here at Accomac Inn. Try a few container gardening plants with fresh herbs to mix into your favorite cocktail. Start with a few lemony herbs like verbena, lemon thyme and sorrel, or a few sweet ones like chocolate mint and fruity ones like pineapple mint.

Cocktail Chef Philippe Gouze, a native of Provence recommends the following items for your cocktail garden;

Anise Hyssop

Borage

Bronze Fennel

Calendula (yellow marigold flower)

Chamomile

Chervil

Cilantro

Fruity Sage

Nutmeg Geranium

Lemon Thyme

Lemon Verbena

Marigold

Chocolate Mint

Pineapple Mint

Nasturtium

Johnny Jump Up

Purple Basil

Sorrel

Thai Basil

GARDEN ELIXIR

Ice ¼ Cup Gin

5 Cilantro Leaves

¼ Cup Dry Vermouth

½ Tablespoon Green Chartreuse

3 Tablespoon Apple Juice (fresh)

1Tablespoon Celery Juice

Dash of Fresh Lime Juice

Nasturtium flowers for garnish

Fill a cocktail glass with ice. Add the gin and cilantro and shake. Add the vermouth, chartreuse, apple juice, celery juice and limejuice, shake well. Strain the mixture into a chilled martini glass and garnish with a nasturtium flower.