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April, 2012, Page 363
Photo by David Moore
Fresh botanicals are making a slow migration from the kitchen to the bar, with more Valley mixologists showcasing a veritable mise en place of garnishes far surpassing the old-school tray of lemon and lime wedges, cherries and olives.
One of the best examples of the garden-to-glass movement is the rosemary gimlet at Litchfield’s at the Wigwam, made with herbs snatched from the on-site chef’s garden. Bartenders fill a shaker three-fourths full with ice, add 1 ½ ounces Juniper Green gin, 2 ounces fresh-squeezed lime juice and 2 ounces rosemary-infused simple syrup, cover it and shake for 10 to 15 seconds. It’s strained into a rocks glass neat and garnished with a fresh rosemary sprig.
Litchfield’s at the Wigwam
300 E. Wigwam Blvd., Litchfield Park
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