As the molecular mixology trend of the past few years begins to recede, we're seeing a very different movement take its place. Just as chefs have reacted against laboratory-influenced cuisine with a return to garden-to-table eating, bartenders are going back to nature with garden-to-glass cocktails. Bartenders are increasingly to nature for inspiration, foraging for local and seasonal ingredients and even growing them. Wine and spirits columnist Heather John champions the approach, noting that in past years, "Things became tricky. So many ingredients, so overly intellectual." In place of high-tech gimmicks, bartenders are embracing the ingredients available to them with menus that change daily. By focusing on fresh ingredients we're once again celebrating the simplicity and of a beautiful drink. So next time you're looking for some cocktail inspiration, maybe check the backyard.