Raise a glass to good health at Farmer’s Table in Boca Raton. The farm-to-table restaurant is taking that toast literally with the new “Garden to Glass” drink menu.
These cocktails are made with organic and artisanal liquors and use only the freshest of ingredients. Herbs and flowers in the drinks are picked from the organically grown garden right in front of the restaurant. Some of these exotic ingredients may seem unusual, but each one is carefully picked for its nutritional value.
The menu also includes non-alcoholic refreshers. A popular favorite is the Okeechobee Sunrise, a Moroccan mint tea with orange juice and a touch of honey. Farmer’s Table shared the recipe with us below.
Okeechobee Sunrise
INGREDIENTS
Moroccan green mint tea mix:
1/3 cup Moroccan green mint tea leaves
1 1/2 quarts hot water
9 1/2 ounces orange juice
1 1/4 ounces honey
Beet water ice cubes:
Two 3-inch beets
64 ounces water
PREPARATION
Moroccan green mint tea mix:
Steep tea leaves in hot water for five minutes. Strain out leaves and mix in honey and stir until it is dissolved. Stir in orange juice and allow to cool in a refrigerator.
Beet water ice cubes:
Rinse off beets to remove any soil or residue. Cut the root tails and the cap with the greens off of the beets. Slice the beets into 2-3 inch chunks. Add the water to a blender and pulse on low until beets are broken down into small segments. Pour mixuture into ice cube tray and freeze for six hours.
Once everything is properly chilled, pour the Moroccan green mint tea over the beet water ice cubes and garnish with a mint sprig.
Check out our May/June issue for another Farmer’s Table Garden to Glass recipe.
