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