Tasting Notes

Spring’s Bellini

We love this light, herbaceous play on a bellini from the Main House. It’s a beautiful cocktail to sip for Spring. The flavor of the herbs shows through really beautifully against the fruity backdrop of the fresh grapefruit juice.

.5 oz Garden Herb Syrup
.5 oz Fresh Grapefruit Juice
Top with Mestres Cava

Add ingredients to a champagne flute and top with cava. Garnish with a viola flower. (Any flower is good as long as its edible!)

Sommelier Kelly Schmidt’s tips for creating an herb syrup: The Garden Herb Syrup is made by steeping garden herbs in a pint of boiling hot water for 20 minutes. I use whatever is currently fresh in the Garden. Right now, I'm using a handful of rosemary, lemon balm, mint and thyme. Strain the herbs out and add a cup of demerara sugar. Stir until the sugar dissolves.

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