Fresh fruit cocktail picks around L.A.

Not long ago, you might have ordered a cocktail and the only sign of green was the slice of lemon or sliver of lime sinking to the bottom of your standard gin. Now, with farmers’ markets sharing their bounty every day of the week and bartenders becoming masters in the art of mixology, you’re just as likely to find artisan liquor meets dragon fruit or organic vodka with a float of rosemary at your neighborhood watering hole.

Here are our must-try farmers’ market-to-cocktail concoctions around Los Angeles:

• Akasha – Its Ruby Red Mojito made with local ruby red grapefruits and Crusoe organic rum will leave you feeling like it’s summer even in February.

• Beso – If you’re looking to be bright-eyed, try the C Clearly made with Domaine de Canton, Chopin vodka, carrot Juice and fresh orange juice.

• Copa D’Oro – Have a La Vie en Rosato made with fresh black grapes, sage, Ketel One Citroen and Martini Rosato and you’ll be feeling like Edith Piaf. Or, if you’re feeling daring, you can make your own cocktail choosing from a variety of organic ingredients like lychee, basil and pear.

• Ford’s Filling Station – A throwback to California’s history, the Sierra Madre is a spicy blend of organic Casa Noble tequila, fresh lime, organic agave nectar and jalapeño.

• Library Bar (Hollywood Roosevelt Hotel) – Try one of any mixology master Matt Biancaniello’s farm fresh drinks sourced regularly from his trips to the Santa Monica Farmers’ Market.

• Locanda del Lago – For a truly relaxing aperitif, opt for the Jasmine Margarita made with seasonal citruses and Theia organic jasmine liqueur.

• Nick & Stef’s Steakhouse – With mint leaves, Oxley gin, Aperol, a dash of red bell pepper, grapefruit bitters and lemon, the Eurasian Cocktail is truly an East meets West combination of peppery and tart.

• The Tasting Kitchen – For fruity with a twist, order the Fruit Cup made with fresh Harry’s Berries strawberries, cachaça, lime and a splash Amaro Nonino.

• Tavern – Simple and crisp, the Poir Concombre is a muddle of Hendricks Gin, fresh pear and cucumber.

For more about the farm-to-glass approach, check out this article.

Images via Flickr users Frank Synopsis and flymissy.

Tags: cocktails, farm to table, farmers markets los angeles, Farmers' Market, Fruits, Los Angeles Restaurant, organic beverages, organic cocktails