Farm to table—you may have heard of it? It’s quite the thing, using fresh, locally grown produce (preferably direct from the producer, forager or a farmers market) to make meals the way they once were: seasonal, sustainable, unmodified and likely better for you. But it’s not just what’s for dinner. Farm-to-glass cocktails also capitalize on what’s fresh, local and immediately available. Carnevino’s ongoing farmers market cocktail changes with the seasonal offerings from Carnevino parent company, Molto Las Vegas’ Bet on the Farm market (BetOnTheFarm.com), 10 a.m.-3 p.m. every Thursday at the Springs Preserve.
Carnevino’s resident barman and “Crafter of Cocktails,” J.T. Taylor, was inspired by the idea of seasonality to create an ever-changing market-fresh culinary cocktail; he already looks to local producers for the fruit and vegetables to incorporate into his syrups, infusions, juices and garnishes. The California native has lived in the Las Vegas desert for 15 years but he still makes freshness the rule, not the exception. “Bartenders should take pride in their craft,” he says, “and consumers should demand the same.”
Taylor is now putting forth the Rhubarb Sunset, a cocktail he describes as “a refreshing balance of citrus and sweet spice notes to highlight seasonal and local produce in a way that introduces our guests to our local farms.” Fellow bartender Dawn Mecham suggested the final touch, a float of Gosling’s rum to bring the cocktail together.
Definitely a rhubarb worth stalking.
In a cocktail shaker, combine 1½ ounces Pyrat XO rum, 1 ounce freshly squeezed lemon juice, 1 ounce rhubarb simple syrup (simmer ½ cup sugar, ½ cup water and 3 cups chopped rhubarb until thick; strain, discard solids and cool), ½ ounce Cocchi Americano and 1 dash Bar Keep organic baked apple bitters. Add ice, cover, shake and strain over fresh ice into a rocks glass. Float ½ ounce of Gosling’s rum on top and garnish with a strip of candied rhubarb.
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