Seasonal sippers

Locavore libations are all the rage.

Thu, May 14 2009 at 10:43 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.

Want more? Check out our healthy eating & recipes section.