Whether you’re cooking or making cocktails, for a living or as a hobby, it’s no secret that working with seasonal products makes a big difference in the quality of your recipe. For a long time now, many restaurants been offering seasonal/from farm to table menu and recently, some bars also adopted that approach. I find this very motivating. On the one hand, it’s a challenge to work with ingredients when they are in season. You have to build your inspiration around what’s available at the moment, but at the same time it gives you a direction which can help you in your creative process.