Grape Gatsby Martini by Daniel Minjares
“Currently, THE RANCH is focused on classic cocktails and putting our spin on them. Using fresh ingredients from our own Heirloom Vegetable Farm on Edwards Ranch Estates. This cocktail falls in line with our current craft cocktail program, using farm fresh ingredients.”
The Whitney by Charles Freeland
Bartender at The Painted Pin
Making a cocktail is like cooking, the quality of the ingredients makes all the difference. I chose this drink because this gin uses local botanicals at the distillery, which speaks to the farm-to-table ideal. Also because both the spirits have the amazing herbal profiles I love. Finally, because it’s a delicious hot weather drink.
Seed of the Sun by Toshihiro Saito
"It’s all about what’s in season. This week at the farmer’s market, its all about apricots. With summer fast approaching I wanted a cocktail that would be respectful of the ingredients at hand. The cocktail is bright and vibrant and oh so refreshing. It's slightly sweet and acidic with great balance."
Caprijito by Angel Teta
Bar: Ataula in Portland, OR
"I created this cocktail for Ataula as our house mojito variation. Using the sous vide technique, I can extract flavor and color to execute this cocktail quickly, and consistently every time. I took into account that fresh mint and lemongrass are available year round in Portland, so that I would never run into seasonality problems. It's a crowd pleaser, and one of our best sellers."
No Say by Pamela Wiznitzer
Bar: Seamstress NY in New York, NY
This drink is inspired by the base spirit (Ilegal Mezcal) because it is a bit more vegetal and not as smoky as other mezcals. I wanted to craft a drink that would transport imbibers to a fun and vacation mindset when drinking this cocktail, which I made with the combination of lemongrass, pineapple and coconut. The result is a very booze friendly, tiki-esque beverage that has become a top seller.
Persea Americana by Ezra Star
Bar: Drink in Boston, MA
"This cocktail is absolutely delicious and reminds me of drinking avocado smoothies when I was a kid. Avocado is defiantely an underutilized ingredient. It brings out depth of flavor and contributes a luxurious and velvety consistency.
Kentucky Buck by Erick Castro
Bar: Polite Provisions, San Diego, CA
I linken produce-spirits pairings to food pairings — but it’s more complex. You want to break down spirits to their flavor essence, then match them with herbs, spices, fruit or vegetables. With that in mind, I created the Kentucky Buck with garden bounty (strawberries & fresh lemon) that complement but also challenge the essential flavors of the spirit (bourbon).
Moroccan Masterpiece by Matthew Biancaniello
"This drink is important because it involves an organic spirit with a wonderful unused spice, Berbere, that has a lot of amazing flavors and my two favorite citrus, Meyer lemon and Kumquats, especially the Meiwa because they are so sweet and juicy and plump!"