It’s pretty evident from the garnish area at Alexander Valley Bar, attached to Medlock Ames Winery, that the folks there can put together a pretty mean farm-y cocktail. (And probably could pull off a salad, too, if you got a little hungry.)
As you would expect, the offerings change depending on the season. During my time at Medlock, which started with a wine tasting in the winery then stretched into evening drinks (the bar opens at 5), I tried a Pascual, their version of the spicy margarita but amped up with fresh cilantro and Serrano peppers.
If you’re a mixologist/bartender, does your farm-fresh influence top this? Send me photos at firstname.lastname@example.org