This refreshing cocktail is blended with Nasturtium leaves and flowers that are pulled straight from the garden outside of Quiessence restaurant at The Farm at South Mountain. The restaurant has several gardens on the property, and ingredients from them are used daily for Chef Dustin Christofolo’s menu.
Recipe and image courtesy of Quiessence Restaurant
INGREDIENTS:
2 oz. vodka
1 Nasturtium leaf
Half wheel of Meyer lemon
1/2 oz. St. Germaine 1 oz. fresh tangelo juice
1 Nasturtium flower and “lily pad” leaf
DIRECTIONS:
1. Muddle vodka with 1 large Nasturtium leaf cut into pieces.
2. Add 1 half wheel of Meyer lemon and continue muddling.
3. Add St. Germaine and fresh Tangelo juice.
4. Shake with ice and strain into a glass with ice.
5. Garnish with one Nasturtium flower and one small Nasturtium “lily pad” leaf.
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