Farm-fresh cocktails. No joke.

Photograph by Christine Ciarmello

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 westphoria@sunset.com