From the magazine: Seasonal Sippers

Boston chefs Mark Gaier and Clark Frasier share recipes for their favorite seasonal cocktails.

The chef-duo at Arrows, a mecca of sustainable dining in Boston, have opened another area eatery, aptly named Summer Winter. Mark Gaier and Clark Frasier serve a striclty seasonal menu of from-the-earth dishes like salt cod beignets and dandelion salad with currants and pine nuts. The on-site greenhouse supplies most ingredients, including herbs and edible flowers for the restaurant's signature "locavore libations." Recipes for four of these are after the jump.

Greenhouse Caipiroska

2 oz. vanilla-flavored vodka

1/2 oz. simple syrup

2 mint leaves

1 tsp. fresh thyme leaves

thyme sprig 

1/2 oz. freshly-squeezed lemon juice

1/2 oz. freshly-squeezed lime juice

Muddle the mint, thyme, and simple syrup. Add ice, vodka, and juices. Shake and serve on the rocks, garnished with a sprig of thyme. 

Rosemary Pear Bramble

2 sprigs of fresh rosemary leaves, stripped from stems

3/4 oz. simple syrup

2 lemon wedges

1/4 pear, seeded and roughly chopped 

3 oz. gin

Muddle all ingredients until pears are completely mashed. Add ice and gin. Shake vigorously and strain into martini glass. Garnish with pear slice. 

Cranberry Nightshade

8 cranberries

2 oz. vodka

1/2 oz. simple syrup

1/2 oz. Cointreau

2 lemon wedges' juice

2 oz. Champagne

Combine all ingredients except Champagne. Shake vigorously for 30 seconds. Serve up, in a martini glass, and top with champagne. Garnish with extra cranberries and a slice of lemon.

Whiskey Smash

2 lemon wedges

4 mint leaves

3/4 oz. simple syrup

2 oz. bourbon

Muddle mint, lemon, and syrup in a cocktail mixer. Add bourbon and shake. Strain into a rocks glass filled with ice. Garnish with sprig of fresh mint.

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