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“Give Me A Shot Of Basil” – Homegrown Cocktails

I ran across this interesting article in the San Francisco Chronicle about how some bars are growing their own cocktail ingredients.

Cran-Rosemary Cosmopolitan

While some bars and restaurants contract with local growers to get fresh-from-the-garden ingredients, many are now just growing their own!

“Within the city, patios and rooftops are being used to grow garnishes. The Fifth Floor restaurant offers three homegrown ‘Herb Garden Cocktails’ – a Sagerac with fresh sage leaves, a rosemary cocktail and a version of the Lonsdale with basil leaves.”

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!

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About the Author:

Theresa Loe is the founder of Living Homegrown® and the Canning Academy® and is the Co-Executive Producer & Canning Expert on the national PBS gardening series, Growing A Greener World®. Theresa homesteads on just 1/10th of an acre in Los Angeles with her husband, two teenage boys and several disorderly but totally adorable chickens. Learn more about Living Homegrown here and about the Canning Academy here.

2 Comments:

  • Susan C says:

    Mmmmmm. . . My favorite combination – booze and basil

  • Teresa says:

    What a great biz venture for some entrepreneurial gardener! 🙂 I wish I could get the boys interested in doing this…

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