I ran across this interesting article in the San Francisco Chronicle about how some bars are growing their own cocktail ingredients.
While some bars and restaurants contract with local growers to get fresh-from-the-garden ingredients, many are now just growing their own!
General Manager of The Fifth Floor asks, “How many restaurants or bars can say that they pulled the herbs being used in their cuisine and cocktails from a garden less than 20 feet away?”
Well, according to this article, more and more restaurants are doing just that. Sounds perfect to me!
About the Author
Theresa Loe blogs here about taking the garden full circle while striving for a more local, fresh-from-the-garden lifestyle. She is a TV producer, video host, freelance garden writer and a wrangler of chickens and children. (Not necessarily in that order.) For more information on these topics, you can subscribe to her free monthly newsletter.
Theresa Loe is the award- winning Co-Executive Producer & Canning Expert on Growing A Greener World TV. She blogs here about Living Homegrown®, local and fresh-from-the-garden. 
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Mmmmmm. . . My favorite combination – booze and basil
What a great biz venture for some entrepreneurial gardener!
I wish I could get the boys interested in doing this…