Seasonal herbs, fruits and vegetables aren't just for the plate or the pot. They are as easily for the pitcher and the glass.
Be the toast of the town by enhancing your cocktail with something gathered from the garden or farm market.
We're not just talking about celery in the bloody mary or muddled mint in the mojito. When it comes to garden-to-glass refreshment, the only limit is your imagination, say the professionals.
A little juicer kept in a handy spot is used to whirl the vegetables and fruits for customer favorites such as mango margaritas, strawberry-basil mules, and one of Ms. Dallow's favorites — which she hasn't given a moniker — cucumber-flavored gin with rosemary and fresh-squeezed grapefruit juice.
Ms. Dallow said she and other staff will gather for a confab and talk about the tastes they want to create such as pickle-infused vodka.
Read more & see recipes here: http://www.post-gazette.com/life/food/2017/08/02/Cocktails-from-the-garden/stories/201708030002
