The farm-to-table movement changed the way chefs cook at restaurants creating new culinary delights with local produce, regional taste, and trend right taste. New taste that changed the way we think about food.
You have heard of farm-to-table before, but now think about farm-to-bar a little more. Not only are you getting the freshest-possible ingredients, but you’re getting them in booze. This is, quite possibly, the definition of win-win.
The farm-to-cocktail movement is changing the way we make cocktails. Rather than opening up a can or bottle of juice and mixer, restaurants and home bar mixologist are using fresh produce from local farmers. The result is a seasonal bar menu with unexpected combinations and fresh flavors with extra added excitement for the season.
Nothing Taste Like Summer like a Fresh Cucumbers. Try adding a little Habanero and mix up a Margarita. Follow this great recipe and cheers to summer fun.
Cucumber Habanero Margarita
- 3 oz Tequila
- 1 oz ROOT 23 Cucumber Habanero Syrup
- 2 oz Fresh Lime Juice
- 1 tsp Orange Liqueur
Rim glass with salt. Combine ingredients in a shaker with ice. Strain into a margarita glass. Garnish with a cucumber, habanero or lime wedge.