Drink This Now: The Jalapeño-Carrot Martini at Freshwater
A big part of the culture at Freshwater — and one of the best reasons to visit — is James Beard-nominated chef Calvin Davis’ insistence on using as many ingredients as possible from local sources: proteins, herbs, seasonal vegetables. This is reflected in the dishes, which change from day to day depending on what’s available. But it’s also a part of the drink menu. Cocktails here utilize fresh-squeezed juices made with local veggies, house shrubs, sodas, and fresh herbs. Our current seasonal favorite at Freshwater is bartender Marlon Kayhill’s jalapeño-carrot martini. Jalapeño-infused vodka (made in-house) is blended with fresh-squeezed carrot juice and shaken along with a few dashes of Scrappy’s Firewater Bitters. Kayhill adds a dash of salt and a touch of lemon juice, plus tarragon and mint for garnish. The result is a dangerously refreshing, veg-forward cocktail that’s got some great heat.