You are here

Amazing Farm-to-Table Cocktail Recipes for Spring


With the weather getting warm all I can think about is outdoor happy hour and after doing a bit of…research there are a few cocktail trends this Fit Foodie is just loving! Popping up at bars all over New York City, and the country, are cocktails made with fresh, local produce. 

Mixologist Summer Bell of Oakland, California’s The New Easy serves only fresh squeezed juices and shops for ingredients at her local farmer’s market. According to Summer, this farm-to-table trend, “not only embraces the ‘shop local’ mentality but it also enables cocktails to be healthier and also organic, which is important in today’s health conscious world and something all of us can appreciate.” I couldn’t agree more! We worry about what we put in our bodies all day long, why not at the bar too? 

Below are a few of my favorite healthy farm-to-table cocktails from top mixologists all over the country.  Print the recipes and take to the farmer’s market before your next girl’s night!

True Love Brewster
Created by Summer Bell, The New Easy (Oakland, CA)


1.5 oz. Plymouth gin
.5 oz. fresh lemon juice
.5 oz Golden Raisin Puree*
.5 oz Rosemary infused honey**
1 oz. IPA beer

Shake first four ingredients and strain over fresh ice in a collins glass and top with the beer.
Garnish with a pick of multi-colored raisins.

*Golden raisin puree: Simmer four cups of golden raisins with six cups of water and half a cup of honey for 20 minutes then blend in a vitamix till very smooth. Fine strain through a chinois and let cool.

**Rosemary infused honey: Simmer with a 1:1 honey to water ratio. Take off the heat. While still hot add several bunches of fresh rosemary. Let steep for an hour or to taste.

206 calories

The Bellhop
Created by Sam Treadway, backbar (Boston, MA)

2 oz. Beefeater London dry gin
1/2 oz. fresh lemon juice
1/2 oz. simple syrup
1 long slices of green bell pepper (plus 1 for garnish)
Splash of Barritts Gingerbeer

Muddle one slice of bell pepper, add Beefeater, lemon, and simple syrup. Shake well with ice. Double strain into an ice filled collins glass. Top with gingerbeer and garnish with a slice of bell pepper.

201 calories

The Oceanside Fizz
Created by Erick Castro (San Francisco, CA)

2 oz. Beefeater 24 gin
.75 ozs fresh lime juice
.75 oz. simple syrup
6-8 mint leaves 
Pinch of sea salt
Dash of celery bitters
Top of soda

Muddle ingredients together. Fill cocktail shaker with ice and shake aggressively. Strain and pour into a highball glass. Garnish with mint leaves.

215 calories

Does your local watering hole offer farm-to-table cocktails? Please share in the comments below. I’m sure all the Fit Foodies out there, myself included, would like to know! Cheers!

As an editor at SHAPE I have the chance to learn about the healthiest ways to cook, eat, and live from all sorts of experts but I’m also a single girl living in NYC with a busy schedule, active social life, and chocolate cravings. I’m here to share what works for me—and where I need a little help from you.


Add a comment