Garden Cocktails

One of the greatest parts of summer at Zeus Jones is cocktails on the rooftop garden. The deck overlooks uptown Minneapolis, with the busy street below and the occasional smell of something amazing cooking at one of the restaurants. Both ends of the deck have two mini garden beds, making the space like a little summer oasis. 

Two of my coworkers and myself have gone about planning and caring for these mini garden beds each year. Jen and Kerstin are both amazing gardeners and I learn so much from them each year! Jen is amazing with flowers and textures and Kerstin has a way with growing herbs that I greatly aspire to. 

This year, we decided the long bed should be mainly grasses and flowers, incorporating spots of lavender for their color and aroma. The smaller bed we focused on a single cherry tomato surrounded by herbs. People loved being able to snack on the tomatoes and grab herbs for their lunches or a Friday cocktail.

To celebrate all of what is growing this year in the gardens, I asked my incredibly talented coworker Katie to make a summer cocktail. She made two, and they are both amazing! Katie is a self-taught mixologist, and has incredible skill in pulling together flavors within a drink and within waffles! Katie is cofounder of the amazing waffle brand Wallflour Foods. They sell their liège-style waffles at the local co-op Wedge Table on Saturday mornings. They are delicious!

Katie and I started the cocktail making process by first picking what was available in the garden, and thinking about what flavors would be good together. When creating a cocktail recipe, you need to start with what is called the cocktail ‘holy trinity’ - sweet, sour and spirit. The cocktail needs a bit of each in order to be balanced and delicious. Katie talked me through both cocktails and how she felt each flavor would compliment each other. 

I had so much fun learning from Katie and am excited to share her totally original recipes her on the Acre.

Summer Sunrise 

This cocktail perfectly captures the moment of enjoying a ripe sun gold tomato. It is a delicate balance between sweet and savory, with a stunning sun-y color.

6 yellow cherry tomatoes

Pinch of sea salt

1 1/2oz. Vodka

.25 oz. olive oil

.5 oz. fresh squeezed orange or tangerine juice

.25 oz. honey syrup (1part honey 1 part hot water)

4 springs thyme

1. Muddle together cherry tomatoes and sea salt in the base of a metal shaker.

2. Add the vodka, olive oil, tangerine juice, and honey syrup.

3. Remove thyme leaves from stem, slap the herbs between your hands before adding to the shaker. This helps them release their oils and flavor into the drink.

4. Fill shaker half to three quarters full of ice and shake vigorously until shaker is very cold.

5. Strain over a lowball with three ice cubes.

6. Top with a thyme sprig and a cherry tomato.

Garden Party

This cocktail reminds me of a fancy garden party, where guests mingle between the lavender and rosemary bushes, sipping and chatting. This cocktail is perfectly sweet, balanced with the piney floral hint of lavender and gin. It is highly recommended to top with Champaign for an extra fancy summer party.

1 1/2 oz. Gin

3/4 oz. fresh squeezed orange or tangerine

3/4 oz. honey syrup (1 part honey, 1 part hot water)

2 sprigs of lavender

1 or 2oz. of Champaign (optional)

1. Pour the gin, tangerine juice, and honey syrup into a metal shaker.

2. Remove lavender leaves from stem, slap the herbs between your hands before adding to the shaker. This helps them release their oils and flavor into the drink.

3. Fill shaker half to three quarters full of ice and shake vigorously until shaker is very cold.

4. Strain into a coupe glass and top it off with the Champaign and a lavender bloom.