Seasonal sippers
Thu, May 14 2009 at 9:43 AM EST
Read more: RECIPES
BOTTOMS UP: Summer Winter's drink ingredients come mostly from the on-site greenhouse. (Photo: Anthony Verde/Camilla Slattery) 
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.
This article originally appeared in Plenty in October 2008.
Copyright Environ Press 2008
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