What is up everyone? Welcome back to the Epic Gardening

podcast. We're here again with Chef Chris from Urban Farmer

Restaurant, which is a true farmer table restaurant in Denver. So today we are talking about growing for specific

dishes or specific drinks, right? So today's episode is actually going to be

about cocktails and I think way way long ago if you're an

old school podcast listener we've done one episode on this before but everyone has

their own special cocktail and certainly someone who's a chef and a farmer. I'm interested

Chris in what is your approach because you're doing cocktails at the restaurant and

you're also sourcing a lot of that from the farm. So I'm curious sort of what are you actually growing and working into some

cocktails? I mean an easy one is edible flowers. So we have bachelor buns,

cologula, sunflowers, and borage which are easy to incorporate in cocktails not only just as

garnishes or muddled by being you know in a tincture or a bidders, right?

And so those, the flowers are pretty easy as far as that's concerned.

Second level is, you know, I'm growing an herb called salad burnets,

which is, I hope the way you pronounce it and

it is basically this small leaf that tastes kind of like cucumber and so you can

muddle that in a drink as well.

And I think it's kind of a hardy, green, herbaceous herb.

And so we started growing it and we're going to be using it in cocktails this summer.

And so because I think it's important to,

you can garnish with it and people have never seen the leaf.

So when it's in their drink, they are familiar with it because it's a cucumber flavor

...