Faced with the sheer abundance of fresh produce grown year-round in Southern California, Los Angeles bartender Matt Biancaniello threw his cocktail menu out the window and decided to let the local farmers’ markets guide his offerings. Visiting the markets up to five times a week, Biancaniello stocks his bar with a veritable produce aisle, from arugula to green zebra tomatoes, then he gets to work muddling, infusing and garnishing with his garden-fresh ingredients. He created this fragrant and refreshing lavender cocktail—featured in Imbibe's book The American Cocktail—as an homage to Los Angeles’s Mediterranean climate, where citrus, lavender, and artichokes grow with abandon.