Herb Cocktails

Two of my favorite things about summer are drinking cocktails on the porch in the evening and enjoying the fresh herbs from my backyard garden. So naturally, combining the two is practically heaven. Here are a few delicious summer cocktail recipes using fresh herbs!

But first, a few quick notes on two commonly used techniques in cocktails featuring herbs: Infused simple syrups, and muddling. 

Many herbal cocktails call for preparing an infused simple syrup. The general rule is to combine equal parts sugar and water with a handful of fresh herbs, bring to a boil, remove from heat and allow to cool for 20-30 minutes, then strain. The milder the herb, the longer it should steep, or even simmer for a bit before removing from the heat. Feel free to adjust the proportions and times based on your preferred sweetness level and strength of herb-y taste. The syrups may be stored in the refrigerator, tightly covered, for several weeks. 

Muddling is another common technique. Place the fresh herbs in the bottom of a cocktail shaker without ice. (Note that an occasional recipe, such as the Mint Julep, muddles directly in the glass.) Muddle by mashing the herbs gently 3 or 4 times with a wooden muddler (if you're fancy) or the handle of a wooden spoon. (I just use the back of a small metal spoon and tip the shaker to the side so I'm muddling against the shaker wall rather than the bottom.) Don't mash too hard! You just want to release the juices and oils, not shred the leaves. 

Now let's take a look at some cocktails that feature these wonderful herbs. And don't be afraid to experiment with using different herbs (or combinations of herbs) than the ones called for in the recipe. 

ROSEMARY

Rosemary Fizz

Fill a highball glass with ice, then add 2 oz vodka, 1 oz lemon juice, and 3/4 ounce rosemary simple syrup. Stir, then top with 2 oz soda water and garnish with a lemon wheel or wedge and a sprig of rosemary. 

Bourbon Lemon Rosemary

In a shaker of ice, combine 2 oz bourbon, 1 oz fresh lemon juice, and 1 oz rosemary simple syrup, and shake well. Strain into a cocktail glass of ice and garnish with a rosemary sprig. 

Variation: Add a bit of honey!

Rosemary Collins

Fill a rocks glass with ice and add 1/2 oz lemon rosemary simple syrup (prepare with a few inches of lemon peel as well as the rosemary), 1/2 oz lemon juice, and 1 oz gin, and stir gently. Top with club soda and garnish with a lemon wheel or twist and a sprig of rosemary. 

MINT

Mojito

In a cocktail shaker, muddle 6 mint leaves.  Add 1 oz lime juice, 1 oz simple syrup, and 2 oz white rum to the shaker, then fill with ice and shake until chilled. Strain into a glass of ice and top with 2-3 oz soda water. Garnish with a few fresh mint leaves.

Variations: 

• Mocktail: omit the rum and use 4 oz of soda water. You can also substitute orgeat syrup for the simple syrup to boost the flavor.
• Berry: Add a few raspberries, strawberries, blackberries, or blueberries to the mint leaves when muddling. 
• Watermelon or peach: After muddling the mint, add a few small cubes of the fruit and muddle until the fruit turns to juice. 
• Alternate liquors: Substitute vodka, gin, or tequila for the rum.

Southside

Muddle 6 fresh mint leaves in a cocktail shaker. Add 2 oz gin, 1/2 oz lemon juice, 1/2 oz lime juice, and 1/2 oz simple syrup. Fill with ice and shake until cold. Strain into a chilled cocktail glass and garnish with a lemon twist and a few mint leaves. 

Variation: Top with soda water to make it a Southside Fizz!

Mint Julep

In a cocktail glass or double old-fashioned glass, muddle 8-10 fresh mint leaves with 1/2 oz simple syrup (or 2 sugar cubes). Add 2-1/2 oz bourbon, then fill glass with crushed ice and stir well. Garnish with a mint sprig and serve with a straw. 

Whiskey Smash

In a cocktail shaker, muddle 5-8 fresh mint leaves and 1/4 lemon cut into three pieces. Add 1 oz simple syrup and 2 oz bourbon whiskey, then fill with ice and shake vigorously for 30 seconds. Strain into an old-fashioned glass of crushed ice and garnish with a mint sprig. 

Madison Avenue

Fill a cocktail shaker with ice and add 1-1/2 oz light rum, 3/4 oz triple sec, 1/2 oz lime juice, 1 dash orange bitters, and 3-4 fresh mint leaves. Shake well and strain into an old-fashioned glass of ice. Garnish with a lime wheel or twist and a sprig of mint. 

BASIL

Gin & Basil

Muddle 4 fresh basil leaves in a cocktail shaker. Add 2 oz gin, 1/2 oz lemon juice, 1/2 oz lime juice, and 1/2 oz simple syrup. Fill shaker with ice and shake until chilled. Strain into a chilled cocktail glass and garnish with a fresh basil leaf. 

Variation: To make a Basil Vodka Gimlet, simply swap the gin for vodka and omit the lemon juice. 

Strawberry Basil Mojito

Prepare strawberry-infused simple syrup (slice strawberries) but blend with an immersion blender AFTER cooling and BEFORE straining.  

In a cocktail shaker of ice, combine 1 oz light rum, 1 oz strawberry simple syrup, 1/2 oz lemon juice, and 3 fresh basil leaves. Shake well and strain into a cocktail glass of ice. Top with 2 oz soda water and garnish with a sliced strawberry and a sprig of basil. 

LAVENDER

Lavender Lemon Drop

In a cocktail shaker, muddle 1 teaspoon fresh lavender buds with 1 tablespoon simple syrup. Add 2 oz citrus vodka, and 1 oz lemon juice. Fill with ice and shake well. Strain into a chilled cocktail glass and garnish with a sprig of lavender. 

Variation: Try using rosemary, basil, or mint instead of lavender. 

Lavender Martini

In a cocktail shaker of ice, combine 2 oz gin (or vodka), 1/2 oz dry vermouth, 1/2 oz lavender simple syrup, and 2 dashes orange bitters. Shake well and strain into a chilled glass. Garnish with a lavender sprig. 

Lavender Bees' Knees

Make lavender-honey syrup by stirring together 1/4 cup honey and 2 tablespoons hot water. Stir in 1 teaspoon lavender and allow to cool for 30 minutes, then strain out lavender. 

In a shaker of ice, combine 2 oz gin, 3/4 oz lavender-honey syrup, 1 oz lemon juice, and 1 teaspoon lavender. Shake vigorously for 10 seconds then strain into a chilled cocktail glass and garnish with a sprig of lavender. 

Variation: Try using sage instead of lavender!

DILL

Dill Gin Mojito

Muddle 2 dill fronds in a cocktail shaker. Add 3/4 oz simple syrup, 3/4 oz lime juice, and 1 oz gin, then fill shaker with ice and shake until chilled. Pour UNSTRAINED into a highball glass and top with 2 oz club soda. Garnish with a fresh dill frond. 

Cucumber Dill Martini

Cut 6 thin slices from a cucumber, then use a vegetable peeler to cut two thin strips lengthwise. Drape the two strips inside a martini glass and set aside. Add 4 of the cucumber slices and 3 dill fronds to a cocktail shaker, then add 1 oz lime juice and 1/2 oz simple syrup and muddle for 1-2 minutes. Fill shaker halfway with ice and add 3 oz vodka. Shake and strain into prepared glass, then garnish with two dill fronds and remaining cucumber slices. 

Dill-Cucumber Gin Fizz

In a short glass, muddle 3 slices cucumber, 2 oz gin, 1 oz lime juice, and a few sprigs of dill (removed from the stem). Add ice and top with 3 oz club soda or sparkling water. Garnish with a cucumber slice and a sprig of dill. 

Dill-Vodka Martini (Note: There is no link or photo with this one, as I combined multiple sources to come up with the recipe, since I was coming up somewhat short on recipes that used dill but not cucumbers.)

Make dill-infused vodka by placing 4-5 large dill sprigs into a 750 ml bottle of vodka (or adjust proportions for a smaller batch). Close bottle tightly and store in a cool, dark place for 3-4 days, swirling gently daily. Taste for strength and allow to steep longer, if desired. Discard sprigs and strain through cheesecloth into a clean bottle and store in a cool, dark place. 

Use the vodka to prepare a martini to your taste, with or without dry vermouth and/or olive brine.