Garden-to-Glass: Mixologist Nishant’s Tips on Bringing Garden Ingredients into Your Cocktails

If you’ve ever sipped a cocktail at ARC, chances are you’ve tasted the creativity of Nishant H., our resident mixologist who’s passionate about turning garden-fresh ingredients into unforgettable drinks. Inspired by the botanicals from our own rooftop garden, Nishant crafts cocktails that capture the true essence of the West Coast.

Want to bring some of that garden magic home? Here are Nishant’s top tips for garden-to-glass mixology:

Herb-Infused Spirits

Infuse gin, vodka, or rum with fresh herbs like rosemary or basil for a vibrant twist. Just soak the herbs in your favorite spirit for 24 hours.

Edible Flowers

Garnish with edible blooms like lavender or nasturtium to add color and subtle floral notes. They complement the botanical profile of gin beautifully.

Garden-Driven Syrups

Make your own syrups using herbs or vegetables. Basil-mint syrup pairs perfectly with gin or vodka for a garden-fresh touch.

Fresh Juices

Juice cucumbers, beets, or carrots for a vibrant, refreshing base. A cucumber gin fizz brings out the floral notes in botanical gins.

Floral Ice Cubes

Freeze edible flowers or herbs into ice cubes for a stunning effect. They gradually release delicate flavors as they melt.

Smoked Herbs

Add a bold, aromatic touch by smoking rosemary or thyme. This works especially well with Negronis or Old Fashioneds. Our top pick is Nishant’s ‘Apiary,’ made with our honey-distilled gin infused with fresh rosemary from our rooftop garden.

Garden Bitters

Craft bitters from garden herbs like celery or dandelion to add complexity. They balance out the sweetness in gin-based cocktails.

Unique Garnishes

Go beyond citrus and garnish with microgreens, pea shoots, or herb sprigs. These vibrant greens add visual appeal and fresh flavors.

Herb-Infused Rim Salts

Blend dried herbs with salt or sugar to rim your glass. Rosemary salt is a great choice for gin cocktails, enhancing herbal notes.

Sip with Nishant at Vancouver Cocktail Week!

Want to see Nishant in action? Join us for the Opening Brunch and Cinq à Sept Happy Hour during Vancouver Cocktail Week, March 2-9. Sample his garden-to-glass creations featuring our Waterfront West Coast Wild Gin—a truly local spirit crafted with honey from our rooftop hives and infused with botanicals picked just steps from the bar.

Seating for this exclusive brunch is limited, so book your spot now! here

About Nishant H.

For Nishant H., every cocktail is a story waiting to be told. From his beginnings in Mumbai’s bustling bar scene to leading programs at iconic venues in Victoria, Nishant’s journey reflects a passion for craft, precision, and genuine hospitality. His experiences span intimate speakeasies to landmark hotels, shaping his unique approach to mixology.

“It’s not just about making drinks—it’s about setting the tone, curating an experience, and making sure every guest enjoys something memorable,” he shares. Nishant’s vision extends beyond the bar, aiming to foster a vibrant and connected cocktail community in Vancouver. “I’d love to see more connection among bars and bring that energy to this part of the city.”

At ARC Restaurant + Bar, Nishant continues to innovate, blending tradition with modern creativity, all while building a culture that celebrates the art of mixology.