Now you can have your cocktail, and “eat” it too at Venice’s Willie Jane restaurant, where Bar Manager Derrick Bass launched a new menu featuring hand picked produce from the neighboring Cook’s Garden. Utilizing Thai purple basil and mint, Bass invites you to relax and get a multitude of health benefits with every sip.
Bringing “garden to glass,” Bass creates the Floral, which contains rosemary and thyme (two powerful detoxifying agents) and the Coal Miner’s Daughter that mixes thyme and macerated ginger (containing anti-inflammatory properties).
His seasonally revolving cocktail program compliments the restaurant and Executive Chef Govind Armstrong’s overall belief to incorporate fresh Cali ingredients into every Southern-inspired dish.
