How to Grow Your Own Cocktail Garden

Spring is here. Gardeners and local food enthusiasts are growing ingredients for their lunches and dinners, but how about for their drinks? Amy Stewart, author of the New York Times bestseller The Drunken Botanist, has forged a different path into edible gardening, focusing on our lengthy, and alcoholic, ties to plants. 

Stewart explains that gin and lavender go hand in hand. “There’s always a floral element to gin,” she says, “so adding a little lavender really accentuates it. Also, the citrus is important because citrus helps to amplify floral notes in cocktails the same way it does in perfume.”

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Desiree Ofter

Desiree Ofter

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CENTURY 21 Max-Immo
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