Part science, part art, the field of mixology is all about innovation. As a result, the craft cocktail world is often a launching pad for new trends. One of the most enticing industry trends right now is the use of garden-fresh ingredients in cocktails, from fruits to vegetables to herbs. Fresh ingredients offer subtle and nuanced flavors that can’t be found in pre-made mixes, and they give bartenders and mixologists the opportunity to get creative by crafting their own syrups and infusions to formulate totally unique drinks. —K.Wight

ACQUA PAZZA

At Acqua Pazza in Wellen Park, general manager Angela Stinnett is always experimenting with new cocktails, like the fresh and flavorful Strawberry Serenade. “Fresh, ripe strawberries are really the key because that is the only strawberry in this cocktail,” says Stinnett. “There is no strawberry additive or artificial flavoring, so the ripeness and juiciness of those strawberries is imperative.” Those succulent strawberries are muddled together with a few dashes of vanilla extract, then topped with rosé wine, elderflower liqueur and elderflower tonic water. A healthy squeeze of fresh lime juice adds brightness and creates a fizzy, foamy chemical reaction that contributes to the drink’s visual appeal. This fruity and floral cocktail is garnished with an edible flower.

Acqua Pazza Coastal Italian Restaurant, 19750 Wellen Park Blvd. Unit D, Venice, 941-244-5147, acquapazzaitalian.com.

MARCEL

Located in downtown Sarasota, Marcel is an elevated European bistro offering an eclectic and inspired interpretation of traditional dishes, mainly with a French focus. The cuisine there is playful, yet carefully considered, and that extends to the cocktail menu. The Blue Mule cocktail is their take on the classic Moscow Mule which is known for its simplicity, requiring just a few ingredients: vodka, ginger beer, lime juice and ice. Instead of plain ice, the Blue Mule features housemade blueberry ice cubes. “We marinate blueberries with a little bit of sugar, a little bit of lemon and lime juice,” says chef/owner Jeremy Duclut. “We press that, and then with that juice we make ice cubes.” The ginger beer is also made in-house, starting with freshly-juiced ginger that is transformed into a syrup. The resulting liquid isn’t carbonated, so it’s more of a ginger juice than beer, but the highly-concentrated flavor packs a punch. The ginger beer is combined with Old St. Pete Vodka and fresh lime juice and served over the blueberry ice in a coupe glass instead of the traditional copper mug.

Marcel, 1568 Main St., Sarasota, 941-527-0162, marcelsarasota.com. 

BOCA SARASOTA

Boca Sarasota has also gone the floral route with their Hibiscus Martini. This drink combines sweet and delicate Cathead Honeysuckle Vodka and the decidedly complex Munyon’s Paw-Paw Florida Liqueur with fresh lemon juice and a house-made syrup made from real hibiscus flowers. The drink is garnished with a citrus cloud, which is an edible bubble filled with a citrus smoke. Puncturing the bubble before you take your first sip is a fun interactive element, and it adds another subtle layer of flavor that plays beautifully with the notes of papaya and passion fruit in the Munyon’s liqueur.  “It’s not just a cocktail,” says General Manager Bill Milner. “It’s a whole experience.”

Boca, 19 South Lemon Ave., Sarasota, 941-256-3565, bocarestaurants.com. 

SAGE

You don’t have to limit yourself to sweeter ingredients when exploring the world of garden-fresh cocktails. Savory elements can be amazing too, as evidenced by the signature Sage & Soda at Sage Restaurant. The foundation of the cocktail is a sage-infused vodka which is made in-house. “A lot of people like to infuse things now, but herbs are a little difficult because if you put in too many or not enough, the flavor can go all over the place,” says a spokesperson from Sage. “But I think we finally perfected it. We weigh out our sage by grams to put into each bottle and we let it sit for a specific amount of days. It’s just enough sage not to be overbearing.” The other key ingredient is a housemade citrus cordial that utilizes any leftover citrus peels from the kitchen as part of the restaurant’s commitment to sustainability. Peels from lemons, limes, grapefruit and any other seasonal citrus are cut into pieces and muddled with sugar. Citric acid is added to balance out the sweetness with a bit of tartness. The vodka and cordial are served over ice in a collins glass and topped with club soda, then garnished with sage leaves. The final result is a wholly original cocktail that is bright, herbaceous and effervescent.

Sage, 1216 1st St., Sarasota, 941-445-5660, sagesrq.com.