As you may have realised, I think cocktails and gardening go together perfectly (thus explaining the Pimms Plant, Mojito planter and cocktail garden posts.). As such, I was gratified to discover that awarding-winning restaurant and bar, The Refinery in London has just launched its veg and herb patch cocktail menu, created by Chris Edwards and Richard Proud from The Refinery’s sister site, The Parlour, meaning I’m not alone in linking the two.
Highlights of the cocktail menu include the Mary Rose (pictured) with fresh rosemary and green chartreuse set alight, then extinguished with Plymouth Gin, maraschino liqueur and fresh lemon juice; the Golden Beet Martini, with fresh golden beetroot and house-infused vanilla sugar blended with Smirnoff Black vodka and a black pepper finish; and the Green Hornet, comprising celery juice, chartreuse and cachaca – apparently a cleaner, more Summery alternative to a Bloody Mary (although a Fresh Tomato Bloody Mary is one of life’s lovelier experiences and I’d strongly recommend you make a pitcher or two should you get a tomato glut: I usually loathe Bloody Marys because of the claggy texture of the juice but with freshly squeezed tomato juice – and ideally fresh coriander – it becomes an entirely different drink.)
I haven’t tried any of The Refinery’s cocktail yet, so I have no idea what they taste like but they sound great and I’m so going to be popping in the next time I’m in the area (then trying to replicate them at home using my home grown produce of course – although obviously crediting the mixologist with the recipe). Let me know what the cocktails are like if you get there before me.