Chef Charlie Palmer's Napa Valley newcomer Harvest Table absolutely nails the unpretentious, farm-to-table Northern California vibe, especially during brunch. Think plum pop-tarts, maple syrup candy waffles mounted with blueberry compote, and suckling pig hash—all enhanced with fruits and veg from the property's onsite garden. Naturally, seasonal sensibilities carry over to Harvest Table's drinks program, and while a Pomelo Spritz or French Margarita will do the trick, the sleeper hit is barman Joel Pfeifle's Citrine. Sure, it's a play on a classic Mimosa, but perfectly ripe oranges brightened with a hint of mint and a splash of Angostura raise this choice sparkler.
Citrine
Makes 1
1 ounce fresh orange juice
3/4 ounce mint syrup
2 dashes Angostura Bitters
3 ounces dry sparkling wine such as Schramsberg Mirabelle Brut
Combine orange juice, mint syrup, and bitters in cocktail shaker and shake quickly for three seconds. Add sparkling wine. Pour into a Collins glass and garnish with a mint sprig.