In Bloom
Thomas J. Story
Take camp cocktails to another level with foraged garnishes. The team at Ventana Big Sur harvests calendula flowers and white sage grown on the property to finish off this gin-based beverage. It’s important to note that white sage is increasingly difficult to find in the wild due to over-foraging for its use in things like smudge sticks, but you can easily plant your own from seed in a garden.
How to Make It
1
Combine liqueur, gin, 2 cucumber slices, sage leaves and calendula petals with ice and shake.
2
Strain into an ice-filled Collins glass and top with tonic water.
3
Garnish with cucumber, lemon balm and sage bunches, and calendula flower.
Ingredients
1 ½ oz Chareau Aloe Liqueur
½ oz The Botanist Gin
3 slices cucumber, plus one more for garnish
3 white sage leaves, plus one bunch for garnish
Calendula petals, plus one flower for garnish
Fever-tree elderflower tonic water
Bunch of lemon balm, for garnish
Directions
1
Combine liqueur, gin, 2 cucumber slices, sage leaves and calendula petals with ice and shake.
2
Strain into an ice-filled Collins glass and top with tonic water.
3
Garnish with cucumber, lemon balm and sage bunches, and calendula flower.
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