Watermark launches farm to bar spring menu
Craft Cocktails feature Kula Urban Farm produce
Watermark owner Russell Lewis has launched a campaign that builds on a trend that has already taken hold across the nation.
The popular farm to table movement embraced by many homes and restaurants is coming to Lewis’ oceanfront venue known for its premium cocktails and tapas offerings.
On Thursday night, Lewis unveiled his farm to bar movement.
“The menu is really innovative,” said Asbury Fresh’s Meghan Armbrecht. “With what is going on in the food industry right now this is really an exciting concept.”
Lewis said the spring farm to bar menu was inspired by his work with Kula Farm.
“They’re really doing some innovating things at the farm,” Lewis said. “The hydroponic system is amazing and they can do some creative hybrids for us, like chocolate mint.”
The urban farm is an expansion of Interfaith Neighbor’s Kula Café program, which offers paid onsite training for those entering the workforce.
Kula farm’s community garden gifts fresh produce to those in need and will serve as Lewis’ purveyor for the vegetables, herbs and spices his bartenders will use to craft the cocktails.
“My team and I have been working for months creating a line of more nutrient-rich drinks inspired by the Eat Your Drink movement coming out of Los Angeles,” Lewis said. “Think ‘Super Foods Meet Mixology.”
The partnership with Kula Farm allows for local sourcing of the usual herb suspects, like mint, basil, and oregano but also hybrids grown specifically for Watermark’s recipes.
Whatever your poison the spring menu offers vegetable and/or herb packed nutrients. Within each category of spirits there are several options to satisfy varied palates.
There’s the Southern Belle comprised of house blend Butternut Squash Bourbon, carrot puree, coconut milk, and simple syrup. The Beet Cocktail is a balanced blend of Partida Anejo Tequila, beet puree, Cointreau, and ginger syrup, while On the Plantation is simply a meeting of their Sweet Potato Black Rum and Muscovado syrup.
“Everything is fresh, flavorful, and energetic,” said Taka manager Adam Brousel.
The spring menu’s signature The Watermark G&T marries Bluecoat Gin and an organic handmade tonic syrup with finishing club soda float, while The Botanist features Botanist Gin, turmeric honey syrup, rose’s turmeric brew, and an apple/turmeric kombucha.
“We see cocktails moving in this direction over the next few years – using less sweet/sugary ingredients and more earthy, healthy and nutrient-rich ingredients with detoxing, alkalizing and anti-inflammatory properties,” Lewis said. “ It’s been amazing to be working with a whole new host of products like super greens, carrots, beets, turmeric and natural tonics. It’s going to challenge the rules of the game, for the better.”
Watermark is located at 800 Ocean Ave, and is open from 5 p.m. to midnight Thursday, and 5 p.m. to 2 a.m. Friday and Saturday. For more information, visit www.watermarkap.com, their Facebook, and Instagram pages.
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