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

Seasonal sippers
Locavore libations are all the rage.