Make the Freshest Garden-to-Glass Cocktails with These 7 Bartender-Approved Tips

Although certain sips seem to have real staying power (we’re looking at you, PSL), many drink trends come and go quicker than you can binge a season of The White Lotus. Sometimes, what starts as a trend ends up timeless. Based on the appearance of restaurant and bar menus lately, it seems like garden-to-glass drinks are planting roots—proving that they're not just a passing fad.

“Garden-to-glass drink recipes feel like a natural evolution of what Americans have been craving for a while: freshness, transparency, and a sense of place,” explains The Restaurant at Tu Tu’ Tun executive chef Derek Piva. “The trend really started picking up momentum alongside the rise of the farm-to-table movement. As people became more conscious of where their food was coming from, it was only a matter of time before that translated to the glass.”

Ahead, we have the dirt about garden-to-glass cocktails and spirit-free drinks, including why bartenders dig them so much and how to raise a glass to Mother Nature at home.

The Garden-to-Glass Drink Trend, Explained

Before we dive in, let’s whet our appetites with a drink that fits the bill: Might we recommend our 2025 drink of summer, the Spa Spritz? Infused with bright, refreshing citrus, aromatic basil, and calming cucumber, it’s a perfect example of this drink trend coming to life.

As for where this all started, it’s at the beginning of drinks themselves. Since a garden-to-glass drink is anything featuring unadulterated products grown in the garden, technically, a glass of fresh-squeezed orange juice checks this box. But if we’re focusing on the modern garden-to-glass movement—one that celebrates fresh herbs, edible flowers, fruits, and vegetables in drinks of all kinds—it might date back to the mid-1990s, according to Haymarket beverage director Chris Figueroa. He tells us that Julie Reiner, founder of the iconic New York City bar Clover Club, was among the pioneers involved in adding fresh ingredients to drink menus in thoughtful ways. 

As previously mentioned, it’s a natural extension of the farm-to-table boom. The trend really took off after bars and restaurants reopened after pandemic-related lockdowns, adds Hotel Tango Distillery lead mixologist Kati Larson, when “the public appetite shifted from grabbing a quick drink to seeking a memorable experience.”

Many of us are seeking a way to feel more grounded, especially as we spend more time in front of screens, says Granor Farm beverage director Anna Rafalski. Sarah Goudie, director of nutrition at The Springs Resort and Murrieta Hot Springs Resort, agrees, and celebrates how garden-to-glass drinks “encourage a deeper connection, not only with the ingredients of a dish but also with the flavors and stories behind a beverage.” 

When cocktails or zero-proof libations are made with fresh, seasonal, and locally-sourced items, we’re able to “taste the landscape and drink the season,” Piva notes. “These cocktails deepen the guest’s connection to where they are, not just what’s in the glass, but what’s growing steps away.”

Garden-to-glass drinks are also a savvy way to be sustainable: Trend expert Andrew Freeman applauds the way that chefs and mixologists are collaborating to reduce food waste.

“The concept of full-item utilization—using the vegetables and produce that the kitchen can't—is key here," he says. "Bringing these leftovers or bruised items to the bar for the mixologist to come up with innovative and delicious cocktails keeps the offerings fresh.”

7 Ways to Make Any Cocktail or Spirit-Free Sip a Garden-to-Glass Recipe 

Once you experience garden-fresh ingredients in a cocktail or non-alcoholic alternative, it's hard to go back to the lower-quality mixers that you (may have) drank in college, Rafalski says. Plus, as people are drinking less overall, when folks do imbibe, they want their drink to be truly special, she adds.

“Whether it's a 100-proof cocktail or a zero-proof option, people are increasingly drawn to beverages that not only satisfy their taste preferences, but also support their well-being,” Goudie says.

If you’re feeling inspired to give garden-to-glass a go, the pros are here to prime you with pointers.

1. Get some help from your herb garden.

Quite possibly the easiest way to try this trend is to muddle herbs into your favorite drink recipes. (Classics include: mint in lemonade or Mojitos, rosemary in Aperol Spritzes, dill in Bloody Marys, or lemon thyme in iced tea or a Bee’s Knees.) Kris Baer, director of food and beverage at Virgin Hotels Nashville, also likes to grow lavender, lemon verbana, and tarragon in her herb garden so she can harvest them for drinks.

2. Make a syrup.

A “north star” of this movement is that “the ingredient is the hero,” says Craig Schoettler, executive director of beverage and corporate mixologist at MGM Resorts International’s The Vault. A versatile way to put this into play is by making an infused simple syrup.

In a saucepan over medium heat, warm equal parts of granulated sugar and water. Do not bring to a boil. Once the sugar is dissolved, remove the pan from the heat and add a handful of your favorite fresh herbs. Allow the syrup to steep, and once it’s cool, strain the liquid through a fine mesh sieve. Transfer to a mason jar and refrigerate for up to two weeks. Use this to sweeten cocktails and N/A versions.

3. Add some juice.

When fresh produce like cucumbers, watermelon, citrus, or tomatoes are in season, juice them to act as a vibrant base or accent for a drink. Larson loves a splash of cucumber juice in her Gin and Tonics for crispness, and just like Reese Witherspoon, Piva is wild about watermelon and tequila together.

4. Embrace citrus.

“Try rubbing a twist of lemon, or—my favorite—grapefruit, along the rim of your glass,” Goudie suggests. “This small detail enhances the aroma, flavor, and presentation of the drink, instantly transforming it into something more memorable.”

5. Go green with your garnish.

Speaking of your cup’s rim, Figueroa is a firm believer that a well-chosen garnish, like a delicate microgreen, an edible flower, a ribbon of cucumber, or a wedge of fresh fruit can enhance the visual appeal along with the overall sensory experience. Before you even take your first sip, you’re able to experience the essence of it if you garnish with care, he says.

6. Pour in some pickle juice.

When you’re lucky enough to have a surplus of peak-season fruit, preserve it, Rafalski recommends. In a jar, combine 3 parts champagne vinegar, 2 parts water, and 1 part sugar, plus a pinch of salt. Add washed and sliced fruit, and refrigerate for at least 24 hours. Muddle the pickled fruit into drinks. For a flavor-rich alcohol-free option, mix 6 ounces of club soda with 1 ounce each fruit pickling liquid and simple syrup. Enjoy over ice.

7. Make it a group project.

“An unforgettable dining experience is about what’s served, true, but perhaps even more important are the moments and connections we create around the table and in the kitchen,” Goudie says.

At your next dinner party, instead of asking attendees to bring a bottle of wine, invite them to bring a home-crafted ingredient or locally-sourced garnish to feature on a build-your-own drink station outfitted with both alcoholic and zero-proof options. “It’s a lovely way to slow down, sip with intention, and use drinks as another way to connect—both with each other and with what’s in our own backyard or community,” Goudie explains.