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photo: Eddie Riverside

This pretty little drink, garnished with edible violas from Mulcahy Farm, is Bolsa’s version of the Cosmo. To create your own infused vodka, coarsely grind one pound of fresh cranberries in a food processor.

Place crushed cranberries in a clean glass container with one bottle (750 ml.) of Tito’s Vodka and the rind of 2 limes. Seal and let stand for 2 days (or a week or two for a stronger infusion), before using. Strain through a fine-mesh sieve and pour into sterilized containers. Seal and store in the refrigerator.

½ ounce Cointreau
½ ounce Aperol
1½ ounce Tito’s Handmade Vodka, infused with cranberries & lime
3 drops orange blossom water

Combine first three ingredients in a glass shaker and add ice, stir and then strain into a coupe (a shallow, wide-mouthed stemmed glass). Top with drops of orange blossom water and edible flowers.

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Behind the bar at Bolsa, the Bishop Arts area eatery, Kyle Hilla and his team, Spencer Shelton and Marcos Hernandez, concoct seasonal specialties with the same local slant that defines Bolsa’s food menu.

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