In the Bay Area, it's impossible not to find inspiration in the bounty at the farmers' market. There's always something fresh and at its peak. For Brasserie S&P bar manager/sommelier Priscilla Young, it was a trip like this that inspired her to create the the Garden Envy ($15, celery and green apple cold-infused Hendricks Gin, Square One Cucumber Vodka, lime, and Galliano).
Early attempts to muddle celery and apple into a drink led to swampy, green cocktails, so Young turned to cold-vacuum infusions. By filling a container with celery, green apples, Hendrick's Gin, and herbs like dill, then infusing the ingredients under pressure, she was able to create a potent and concentrated extract. The vegetal flavors are a welcome tweak on the classic Vesper Martini (gin, vodka, Lillet), resulting in a silky and refreshing cocktail worthy of Mr. Bond himself: "large and very strong and very cold and very well-made."
Brasserie S&P (at the Mandarin Oriental), 222 Sansome (at Pine), 986-2020.