'spring garden' spirit

*photo taken by Matthew (@suomynona on Twitter)
Been to Art Restaurant at the Seattle Four Seasons yet?  We never need an excuse to go, but if you haven't, their counter uncorked events and all-you-can-eat $12 cheese nights are as generous as restaurants come. 

Already been, and just want to imbibe?  Their newest cocktail, the 'Spring Garden' is rimmed with our best-selling salt, lavender rosemary.  Rumor around town is that their cucumber margarita is just as delicious.    

Spring Garden

1 oz Dry Fly gin

1.5 oz sauvignon blanc

.25 oz Pernod

.25 oz green Chartreuse

.25 oz tyku

.75 oz lemon juice

.5 oz lavender simple syrup

5 large mint leaves (cut into chiffonade)

purple pansies ("johnny jump ups")

lavender rosemary sea salt

1.  Rim highball glass with salt.

2.  Combine all liquid ingredients and mint strips over ice in mixing glass.  Shake gently. 3.  Garnish with salt sprinkled flowers.