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San Diego Bartenders Get Flowery in Their New Cocktail Book

Keri Bridgwater | September 4, 2019 | Food & Drink

The Field of Flowers cocktail is made with Suntory HAKU Vodka, Lustau fino, lavender cane sugar, oleo saccharum, lemon, sparkling cava and sea salt.

“As a local, championing San Diego has been a passion of mine since I first stepped behind a bar,” says general manager Sam Peters, “and for our second concept cocktail book, The Flora of San Diego ($30, George’s at the Cove), I wanted to create something that not only embodied the county, but also underscored some of the incredible ingredients we have growing in our backyard.” The recent collaboration between Peters, Christian Ortiz and the Level2 bartending team highlights the local flora—from fennel and kumquat to lavender and nasturtium—that inspired 24 new cocktails, of which the citrus spritz, a modern-day spin on its classic Aperol-based relative, is a current favorite of Peters’. The Flora of San Diego, which also introduces readers to techniques for making infusions and bitters, along with suggestions for garnishes, reflects a genuine appreciation for authenticity and attention to detail. “Our kitchen has always strived to showcase California on a plate (executive chef and partner Trey Foshee has been foraging for two decades), and with the book, we’re helping to tell the story of San Diego’s natural beauty and how it can create something special that everyone can enjoy,” says Peters. 1250 Prospect St., La Jolla

Photography by: photo by Brogen Jessup