Image courtesy of Country Living
It’s definitely true that nothing spruces up a homemade meal and adds delicious flavor quite like your own home-grown garnishes. Herbs such as basil, cilantro, and thyme can add wonderful color and fragrance to your dishes- not to mention the best part of chowing down on them. Here is another idea that we love for fresh herbs- mixing them into some chilly and refreshing summer cocktails. Yes, it’s true. Not only can you cook and garnish with fresh herbs, but you can also mix them up with booze and drink them. The fresh herbs create an aromatic cocktail, which when drunk, creates a particularly complex and lovely sensation on the palate and nose.
At your next outdoor party, try making one of these your signature drink. Mix it up ahead of time in some pitchers, then keep plenty of ice on hand. Or, just shake up a couple of cooling drinks for you and your honey on a balmy summer night. Sip, savor, repeat.
Country Thyme and Berry Cocktail
 Recipe from H. Joseph Hermann and Square One Vodka.Supplies:1 muddler 1 10-ounce highball glass 1 cocktail shaker or mixing cup 1 cocktail strainer |
Ingredients:
1 and ½ ounces vodka
A handful (approximately 10-15) fresh blueberries, huckleberries, or blackberries
1/2 ounce of fresh organic lemon cut into pieces
1/4 to 1/2 ounce organic agave nectar (natural sweetener)
2-3 sprigs of fresh thyme
Preparation:
1. In the bottom of a mixing cup or cocktail shaker, add the berries and lemon. Muddle to juice both.
2. Add the vodka, agave nectar, and ice.
3. Shake vigorously for 20-30 seconds.
4. Take 3 sprigs of thyme and slap them between your palms to release the natural aromatic oils.
5. Place 2 sprigs in the bottom of the highball glass, then fill it with ice.
6. Strain the cocktail over ice and stick the last thyme sprig in the cocktail as a garnish. It should stick out a bit like a small straw.
County Line Strawberry Basil Spritzer
 Recipe from Allison Evanow and the 2008 Slow Food Nation event in San Francisco.
Supplies: |
Ingredients:
2 ounces vodka
3 strawberries
2 whole basil leaves
½ ounce of lemon juice
½ ounce of agave nectar
Club soda
Preparation:
1. Muddle the strawberries and 2 basil leaves in a cocktail shaker or mixing cup.
2. Add all of the other ingredients except for the club soda.
3. Add ice and shake for 10 seconds.
4. Strain into a Tom Collins glass filled with ice.
5. Top with club soda.
6. Thinly slice (chiffonade) an extra basil leaf. Serve the cocktail garnished with the basil chiffonade and a couple strawberry slices.
Fresh Basil Martini
 Recipe courtesy of Square One Vodka.Supplies:1 muddler 1 chilled martini glass 1 cocktail shaker or mixing cup 1 cocktail strainer |
Ingredients:
4-5 basil leaves, lemon basil leaves, or Thai basil leaves, torn
2 ounces vodka
1 ounce fresh lime juice
½ ounce of organic agave nectar
Preparation:
1. In the mixing cup or cocktail shaker, briefly muddle the basil leaves to release their oils.
2. Add crushed ice and all of the other ingredients.
3. Shake vigorously for 10 seconds.
4. Strain into the chilled martini glass.
Oh Rosie! Rosemary Lemon Martini
 Recipe from Cheri Loughlin and The Intoxicologist.
Supplies:
|
Ingredients:
1 and ½ ounces gin
½ ounce orange juice
¼ ounce rosemary syrup*
½ ounce of fresh lemon juice
Sprig of fresh rosemary for garnish
Preparation:
1. Slap the rosemary sprig between your palms and rub gently to release the fragrant oils. Brush the inside of the martini glass with the sprig, then set it aside.
2. Combine all of the liquid ingredients in the cocktail shaker with ice. Shake for 20 seconds.
3. Strain into the martini glass, add the rosemary sprig for garnish.
*Recipe for rosemary syrup:
1 cup water
1 cup sugar
1 4-inch fresh rosemary sprig
Directions:
Combine the water and the sugar in a small saucepan over medium heat. Bring to a gentle boil, stirring the mixture frequently until the sugar dissolves completely. This will take approximately 5 minutes. Once the sugar has dissolved, remove the syrup from the heat source. Place the rosemary sprig in a heat-proof bowl. Pour the syrup over the rosemary. Allow this too cool completely before transferring it to an airtight container and storing it in the fridge. This will keep for up to 2 weeks.
Kiwi and Cilantro Mojito
 Recipe from Melissa Parks and Suite 101.
Supplies: |
Ingredients:
3-4 sprigs of fresh cilantro
3-4 fresh spearmint leaves
2 slices fresh lime
1 kiwi, peeled and halved
1 tbsp. sugar (or simple syrup)
1 and ½ ounces light rum
Club soda
Preparation:
1. Lightly muddle the cilantro leaves, spearmint leaves, fruit, and sugar together in the bottom of the glass.
2. Add ice, rum, and enough club soda to fill glass.
3. Stir lightly to mix, and garnish with an extra slice of lime.
Tags: botanical inspired glassware, cocktails, Entertaining, herbs, mojito, outdoor parties, summer cocktails
Yum! I also make a mean lemon verbena margarita. I think lemon verbena is the great unsung hero of the herb world.
[...] be counted on for some classy tips on bringing home and garden together, and this post, called Using Fresh Garden Herbs in Cool Summer Cocktails, is no [...]
Double yum Kerry! I think you are right, lemon verbena always seems to be in the shadows of other well-known herbs. How else do you use it?
Wow! Thanks for the recipes. We have been making virgin mojitos with mint and lime. Never tried cilantro in a drink.
Cilantro in drinks is actually pretty good. I was shocked! Have you every seen a basil mojito? Not quite the same but still pretty good if you don’t have homegrown mint.
[...] Coriander- You can sow coriander seeds up to the end of August, and if you repeat plantings every 2 weeks or so, you’ll have plenty of cilantro leaves to use in your cooking and cocktails. [...]
This is great for summer delight! I love to try this at home. I’ve been using herbs by adding them to dishes such as soups. I also used Basil, particularly suited to season any dish with tomato flavoring. A mint for tea. But you’re style is differently new to me.