Spring is here and a change of season calls for a change of cocktail
Located in picturesque Livermore Valley, The Restaurant at Wente Vineyards is the perfect backdrop to enjoy a delicious spring-forward cocktail. Utilizing many seasonal ingredients from The Restaurant’s on-site ¾ acre organic garden, the team has developed one-of-a-kind concoctions sure to please.
The Green Barrel is composed of in-house barrel aged gin in house, house-made tarragon bitters (using tarragon from The Garden at Wente Vineyards), lemon, simple syrup, cucumber, arugula, and soda water. It is topped with a cucumber garnish which has been compressed in gin giving it a little bit of bite.
The Green Barrel
1.5 oz barel aged gin
¼ oz simple syrup
¼ oz tarragon bitters
½ lemon
10 sprigs of arugula
Muddle cucumber with a pinch of salt and arugula then add other ingredients, shake and strain. Top with soda water.
Glass – rocks – compressed cucumber garnish and flower petals
The Catastrophe contains a hibiscus syrup (made in-house from The Garden’s hibiscus flowers), bourbon, ginger juice, lemon and egg white. It is garnished with edible flowers from The Garden.
The Catastrophe
1.5 oz bourbon
¼ oz ginger juice
1 oz hibiscus syrup
½ lemon
1 egg white
Shake all ingredients with 3 ice cubes until ice is dissolved. Strain pour over ice.
Glass – coupe – garnish – garden flowers
For more information or to make reservations, visit wentevineyards.com/restaurant or call 925-456-2450.
