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;
Calendula (yellow marigold flower)
Johnny Jump Up
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.