Crisp, sweet asparagus is practically the official vegetable of spring. We've been known to eat it at breakfast, lunch and dinner, and now a San Francisco bartender has figured out how to drink it at cocktail hour. Dirty Habit's Brian Mean muddles it into his Stalk & Trade, which is made with caraway-scented aquavit as well as citrusy, lavender-inflected Venus gin (from nearby Santa Cruz). “It’s incredibly light and refreshing,” Means says. “The asparagus really comes through.”
If you can’t make it to Dirty Habit, try making the super-seasonal drink at home with Means's recipe, below.
Stalk & Trade
Makes 1 drink