I sampled THE CLUMSY GARDENER cocktails a few times whilst relaxing in Kefalonia... however, I didn't get all the ingredients down, and just recollect that the base-note is GIN based! Oh - and high-notes of MINT.
I have checked out the web (obvs) and found a few 'Gardener' cocktails; perhaps the following can whet the appetite?
The Gardener – from Percy's restaurant in Seattle Ingredients
3 oz. green juice (i.e. kale / spinach / watercress etc)
1 1⁄2 oz. barrel-aged gin
1⁄2 tbsp. agave
5 drops immunity tincture (optional)
Combine green juice, barrel-aged gin, agave, and immunity tincture in an ice-filled shaker.
Shake vigorously; strain into a coupe with 1 large cube.
Garnish with cucumber wheel and rhubarb spear.
The Drunken Gardener (a bit too complicated for me)
Ingredients for the cocktail
2 ounces freshly expressed bell pepper juice
2 ounces vodka
1 ounce freshly squeezed lemon juice
1/2 ounce Basil Syrup (see below)
Directions for the cocktail Combine the bell pepper juice, vodka, lemon juice, Basil Syrup, and ice in a cocktail shaker and shake for 10 seconds. Strain the contents of the shaker into an ice-filled rocks glass. Top off with the seltzer, garnish with a bell pepper slice, and serve. Ingredients for the Basil Syrup (makes approximately 1 cup)
1 cup honey
1 cup fresh basil leaves
1 1-pint mason jar
Directions for the Basil Syrup (makes approximately 1 cup) Combine all of the ingredients in a medium pot over medium-high heat and bring to a boil. Reduce the heat to low and simmer, stirring constantly, until the honey has completely dissolved. Remove from the heat and set aside to allow the syrup to steep for 1 hour. Once the syrup has cooled, strain out and discard the basil leaves. Transfer the syrup to the mason jar, ensure the seal is airtight, and store in the refrigerator. Basil Syrup will keep in the refrigerator sealed in an airtight mason jar for 1 to 2 months. Garnish: Bell pepper slice
The Drunk Gardener
1 ½ oz. gin
1 oz dry vermouth
1 oz. St Germain liqueur
In a shaker, muddle sea salt with three halved cherry tomatoes. Add gin, vermouth, and St. Germain liqueur. Add ice and shake until cold. Garnish with basil or other fresh herbs. Serve and enjoy!