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Photo by Dallyn Pavey of Dish Public Relations.
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Nectar’s chef Patrick Feury has a commitment to sustainability and farm-focused fare in his kitchen. So much so that there’s a fresh herb garden housed behind the restaurant. That vision also extends to the bar, where mixologist Christina Cunningham works her magic on local ingredients.
The Nectar gardens are brimming with summer herbs and vegetables, so Cunningham has added a new summer cocktail menu inspired by the restaurant’s herb garden. Handpicking the ingredients fresh daily, Cunningham’s cocktails are a sweet refreshment on a hot summer day.
The new garden cocktails include:
- Thai basil–infused Social Still Rye with fresh raspberries and lime ($12)
- Lavender-infused Blue Coat Gin, fresh peach, lemon and club soda ($10)
- Thai chili-infused Bacardi Rum, mandarin orange juice, lime juice, ginger beer ($9)
- Rosemary-infused Cazadores Tequila with fresh grapefruit juice, meringue powder and house-made sour ($10)
- Mint-infused Hangar Kaffir Lime Vodka made with fresh watermelon juice ($12)
1091 Lancaster Ave., Berwyn, (610) 725-9000, www.tastenectar.com
