Having a Field Day at the Wainer Family Farm

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We have been having a field day at the farm lately, picking & pruning fresh herbs galore. That inspired us to combine some of our favorites in this aromatic, fizzy, seasonal cocktail. Gather some herbs from your own garden, or come enjoy some of ours for a taste of the outdoors.

 
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Field Day

 

ingredients


½ C Wainer Family Farm fresh herbs: lovage, flowering thyme, lemon balm, apple mint / torn
½ C English Cucumber / sliced thin
1 Lemon / sliced thinly lengthwise
1 C Vodka or Gin
Ice / as needed
Sparkling Water / as needed

 
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method


In a pitcher, lightly muddle the fresh herbs until gently bruised. Add the cucumber and vodka, and stir to combine. Fill the pitcher with ice, and top off with sparkling water. Stir to combine, and serve. Garnish each glass with additional cucumber and herb sprigs.

 
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Spring Pea & Provençal Olive Oil Spritzer

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This unique cocktail features fresh spring peas, elderflower syrup, and olive oil. The olive oil enhances the bright spring colors, provides a creamy mouthfeel, and balances the brightness of the fresh pea & lemon. Enjoy!

 

Spring Pea & Provençal Olive Oil Spritzer

 

ingredients


2-3 fresh Spring Peas / washed
Lemon Wedge
1 oz Elderflower Syrup
2 oz Gin
Fresh Spring Pea / as garnish
3-4 drops Fresh Olive Company of Provence Extra Virgin Olive Oil / as garnish
 

 
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method


In a mixing glass, muddle the spring peas, lemon, and elderflower syrup. Add the gin, 2-3 ice cubes, and stir to combine. Strain into a rocks glass filled with ice, and garnish with a fresh spring pea. Top off with sparkling water. Dot the top of the cocktail with drops of French olive oil, and serve.  

 
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White Peach & Balsamic Bellini

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White Peach & Balsamic Bellini

 

ingredients


½ C L’essence des Fruits® White Peach Puree / defrosted
2 T Fondo di Trebbiano® White Balsamic Vinegar
1 btl Champagne or Sparkling Wine / chilled

 

method


In a mixing glass, stir together the peach puree and white balsamic. Add about 2 tablespoons of the peach-balsamic mixture to the bottom of each champagne flute. Top off each glass with champagne or sparkling wine, and serve. 

 
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