When Christopher Medlock James and Ames Morison transformed a century-old general store and saloon into a restaurant on the Alexander Valley Road in Sonoma, they also created a garden to grow ingredients for the cocktails they serve at the Medlock Ames speakeasy bar:
Photographs by Marla Aufmuth for Gardenista.
The herb beds surround teepees of berries just out season. Framing the edge of the property are pineapple-guava orfeijoa bushes used in a “Kalihi Tai” drink similar to a Mai Tai.
Above: When the wine tasting room closes at 5 pm, the speakeasy cocktail bar opens.
Above: Fresh produce from the garden goes into seasonal cocktails. Bartender Kirsti Kinservik makes a LaVie (ingredients: Blade Gin, St. Germain, garden picked basil, fresh squeezed lemon. grapefruit juices, and peach bitters).
Above: A spicy margarita, also known as the “Pascual,” has peppers and cilantro from the garden.
Above: Ames Morison is the co-owner and wine maker for Medlock Ames.
Above: Borage is easy to grow, attracts bees and other pollinators, and has edible flowers.
Above: Borage flowers have a delicate, sweet flavor.
Above: Purple basil grows in the garden.
Above: Garde- inspired cocktails include Derby Days, with bourbon and sour cherries; a Ginger-Thyme Martini; a Kalihi Tai, and a Gin Simmons. For more, see “Restaurant Visit: Medlock Ames in Sonoma.”