Downtown L.A.’s Greenbar Distillery takes an alternative, chef-driven approach by designing organic spirits using real, whole ingredients. They inspired our vision of the perfect cocktail for springtime in the Golden State, which we made into ice cream. We’d start with shots of whiskey and Greenbar’s Grand Poppy, a botanical-heavy liqueur made with local bay, citrus, pink peppercorns, and plenty of the official state flower. (Into sweetened milk and cream goes Grand Poppy.) We’d top that off with a shot of lemon juice. (We hit the boozy mix with citrus juice and zest, then churn it.) On top we’d layer in whipped egg whites with a twist of aromatic lemon rind (hence our ribbon of lemon fluff). And poppy seeds for good measure (done).