Garden to glass brings produce to cocktails

Here in Austin you hear the term “farm to table” when you’re eating locally grown produce or grass fed animals. But what about when it comes to drinks.

There’s a new trend emerging called “garden to glass.” It’s all about mixing fresh produce with cocktails.

Here’s the perfect thing if anyone is dealing with a hangover or needs something for brunch:

Bloody Mary

2 peppers, spice level is up to you
1/2 teaspoon prepared horseradish
2 oz Vodka, Gin or Tequila
4 oz Fresh Tomato Juice (blend fresh tomatoes in a blender)
1/4 – 1/2 oz Worcestershire
2 dashes Tabasco
Salt & Pepper
Celery Salt
Lemon Wedge for garnish
Celery Stalk or Cucumber spear for garnish provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Users who violate these terms, including use of vulgar language or racial slurs, will be banned. If you see an inappropriate comment, please flag it for our moderators to review.

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