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.

• 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

• 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

• 8 cranberries
• 2 oz. vodka
• 1/2 oz. simple syrup
• 1/2 oz. Cointreau
• 2 lemon wedges' juice
• 2 oz. Champagne

• 2 lemon wedges
• 4 mint leaves
• 3/4 oz. simple syrup
• 2 oz. bourbon

CLOSE link: