Make a Farm-To-Table Mocktail

Turn to the garden for inspiration for a refreshing summertime drink.

As urban farmers, we’re well-versed in farm-to-table eating. In fact, you might be noshing on a homegrown salad as your read this. But how often do you let the creativity of the garden spill over into your glass?

Picture it: It’s a warm summer evening. Your garden is planted and growing strong, and your backyard flock is happily foraging for grubs around the lawn. Despite all on your to-do list for the week, you managed to kick back and relax with a ice-cold beverage, filled with your garden-grown berries and fresh herbs.

Now that’s perfection!

Beverages are the perfect opportunity to play around with your produce—mixing together favorite flavor combinations and trying out new ones. Nobody knows how to do this better than Abigail Gullo, bar chef at SoBou in New Orleans. In the video above she provides inspiration for mixing up a fresh mocktail using ingredients grown yourself.

The recipe below is delicious—trust us!—but it’s only the tip of the iceberg when it comes to farm-to-glass concoctions. By adding fresh herbs, a touch of sweetness and something sparkly to your favorite fresh-squeezed juices, the opportunities are endless to make a special beverage for any occasion. Tell us your favorite drink combinations in the comments.

Make a Farm-to-Table Mocktail

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Recipe: Hibiscus Sparkling Cooler

Yield: 1 glass


  • 1 ounce hibiscus-infused simple syrup
  • 1 ounce fresh-squeezed lime juice
  • selzer water
  • 1 sprig rosemary
  • handful of blueberries
  • lime wedge


Add simple syrup and lime juice to a glass. Fill glass with ice, and stir with a swizzle stick to combine. Top with seltzer water. Slap rosemary sprig on back of hand to release aromatics and add to drink as a garnish, along with blueberries and lime wedge.

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