Golden State Tipples

2 of 10
Spring Antidote

Recipe courtesy The Girl & The Fig, Sonoma, CA

Owner Sondra Bernstein and her crew draw inspiration from the ingredients reaped from the three-acre farmland they tend for the restaurant

1 ounce honey
1 tablespoon bee pollen
1 tablespoon sugar
1 sprig rosemary
½ ounce lemon juice
1¼ ounces vodka
1 ounce white cranberry juice
½ ounce white peach purée 

Add a little boiling water to 1 ounce of honey to thin. Then allow to cool. Mix together the bee pollen and sugar and rim the glass with it. Muddle the rosemary and lemon juice in a glass, then fill with ice. Add the vodka, white cranberry juice, white peach purée and ½ ounce of the honey mixture. Stir and serve.

2 of 10

See Other Slideshows

9 Essential Tips for Touring Scotland

Your definitive guide for where to sip and sup in Glasgow, the Highlands and on the island of Islay.

Funk it Up: A Guide to Santa Barbara’s Hottest Neighborhood

Santa Barbara's Funk Zone is a strollable city neighborhood with every block lined with tasting rooms and top eateries.

Tomorrow's Bright Stars

The trailblazing tastemakers on our annual 40 Under 40 list are changing the way you drink.

The Rosé Lover's Benedict Pairing

This spicy lobster brunch dish from Chad Johnson, executive chef at √Člevage in Tampa, Florida, is the perfect pair for your favorite pink drink.

Golden State Tipples

2 of 10

Subscribe

You can unsubscribe at any time. View an example of our newsletter.

Shop

>

Related Web Articles