What was once a trend, farm-to-table food—describing restaurant dishes using locally-sourced fresh ingredients—is now a mainstay on elevated menus. So it only makes sense that the culinary craze would evolve from dining rooms to cocktail bars, which are now creating libations inspired by the sustainable movement. As Troy Smith, beverage manager at Montage Laguna Beach says, “This is a continuation of a trend we’ve seen, as guests continue to seek local touches married with exotic ingredients from further afield, both in kitchens and behind the bar.”
And it’s a trend that you’ll find across all of the Montage properties. From cocktails with ingredients provided by nearby family-owned farms to berry-infused drinks inspired by the property’s history, Montage hotels are following the farm-to-shaker trend, bringing guests that much closer to the local destination they are visiting.
Here, Montage bar managers offer their cocktails to try at home:
Palmetto Farmers Market
Montage Palmetto Bluff
True to its name, this cocktail is a menu option that elicits memories of Sunday mornings at the farmer’s market. For it, Montage Palmetto Bluff uses cucumbers, strawberries, mint and other fresh ingredients, which are sourced from local, family-owned company, NLaws Produce.
3 organic cucumbers
2 organic strawberries
2 organic mint leaves
.75 oz farmer’s organic gin
.75 oz Veev Acai Berry Spirit
1 oz Organic Lemon Juice
1.25 oz Organic Simple Syrup (this is infused with cucumbers, strawberries and organic lemon zest)
Muddle cucumbers, strawberries, mint leaves, gin and Veev. Add lemon juice, and simple syrup. Shake, strain and pour in a Collins glass. Top with soda water and garnish with the cucumbers, strawberries and mint sprig.
Maui Ocean Fizz
Cane & Canoe, Montage Kapalua Bay
Montage Kapalua Bay’s Maui Ocean Fizz tastes like the destination it comes from, with locally-sourced limes, cucumber and mint. The Ocean Organic Vodka used in the drink is a local favorite, distilled from organic sugar cane and blended with deep ocean mineral water at the Hawaii Sea Spirits Organic Farm and Distillery on the slopes of Haleakala
2 oz Ocean Organic Vodka
¼ oz lime
2 slices fresh cucumber
5-6 mint leaves
Splash soda water
Muddle cucumber, mint and simple syrup in a cocktail shaker. Add lime juice and gin; top with ice and shake. Double strain into chilled martini glass, top with splash of soda. Garnish with a cucumber wheel and mint sprig.
Lobby Lounge, Montage Laguna Beach
Thanks to its unique on-property garden on-property, Montage Laguna Beach offers some of the finest in hyperlocal fresh ingredients. Located just outside of Executive Chef Craig Strong’s stunning Studio restaurant, the garden provides an array of organic delights. Cocktails like the Lavender Lady, use the curated ingredients to craft a singular food and drink experience for guests.
1.5 oz Botanist Gin
½ Lillet Blanc
½ oz Crème de Violette
¾ oz Lemon
¾ oz simple
¼ oz Amaro Montenegro
Lavender sprig, miniature clothespin
Add all ingredients to a mixing glass with ice, stir for 20 seconds. Strain into a cocktail glass half rimmed with violet sugar and garnish with a lavender sprig clothespinned to the glass.
Double Berried Mojo
Vista Lounge and Terrace, Montage Deer Valley
Montage Deer Valley’s Double Berried Mojo is inspired by the agriculture of the area—Utah is well known for its berries, especially its blackberries. This cocktail pays homage to that history, featuring fresh blackberries, as well as strawberries, and vodka from nearby High West Distillery, which uses locally-grown wheat.
1 ½ oz High West 7000 vodka
½ oz fresh lime juice
½ oz basil infused simple syrup
4 oz seltzer water
In a mixing glass, muddle berries, lime juice, simple syrup. Add vodka and then ice, shake vigorously. Strain into highball glass, add fresh ice and fill with seltzer water and stir.
Ashes from Jalisco
The Garden Bar, Montage Beverly Hills
A next level margarita, the Ashes from Jalisco cocktail at Montage Beverly Hills adds the complexity of spice, fire and heat. The torched rosemary adds a floral, herbal fragrance, while fresh lime and pineapple juice rounds out the drink.
1 ½ oz DeLeón Tequila
¾ oz Bols Dry Orange Curaçao
¾ oz lime juice
½ oz pineapple juice
¼ oz agave nectar
¼ oz Bowmore Scotch Single Malt 12 Year
4 dashes creole bitters
1 sprig of rosemary
1 butane torch
Shake all the ingredients and pour it into a tequila glass. Garnish with the sprig of rosemary and torch it at the top using a butane torch.
By Spencer Spellman