Recipe Roundup: 20 Summer Cocktails with Fresh Herbs Straight Up Cocktails and Spirits
Cool, astringent, and ever so slightly sweet, mint plays up the luscious flavors of fruit and complements the rich warmth of alcohol. No wonder it’s such a summer cocktail staple.
- Mint Julep: The ultimate mint cocktail. Bourbon, sugar, fresh mint leaves, and crushed ice.
- Peach Whiskey Smash: Bourbon, mint, fresh peach slices, simple syrup, water. Like a mint julep with fruit (see pic below).
- Pimm’s Cup: The herbal-flavored, gin-based liqueur, Pimm’s topped up with ginger ale, 7UP, or sparkling lemonade, and generously garnished with fresh fruits, vegetables – and mint. (If you’re lucky enough to have access to fresh borage, slip in a leaf of that too!)
- Pimm’s Italiano with Mint Lemon Fernet-Branca: Pimm’s, Fernet-Branca, mint, cucumber, lemon, topped up with ginger ale. The addition of the bitter herbal liqueur, Fernet-Branca, takes the old classic in a new direction.
- Lillet Sin: Lillet Blanc, mint, lime, fresh ginger root, and club soda. Nothing so sinful about that, is there?
- The Cuke: Gin or vodka, mint, cucumber, lime, sugar, club soda.
- Watermelon Mojito: Rum, mint, watermelon, lime juice, simple syrup. A tall cool cocktail from the NYC Indian restaurant, Tabla.
- Leninade: Citrus vodka, mint, lemon juice, grenadine, simple syrup, Sprite. A Russian-inspired take on lemonade from the NYC vodka bar, Pravda.
Savory-sweet with a peppery edge, basil’s been turning up in many garden-inspired cocktails lately.
- Pineapple Basil Cocktail: Elizabeth’s creation includes gin, basil, pineapple juice, lime, and club soda.
- Rhubarb Basil Cocktail: Another recipe from Elizabeth with vodka, basil, rhubarb, and club soda.
- Lillet Basil Cocktail: Gin, Lillet Blanc, basil, garnished with cucumber and cinnamon sticks.
- Strawberry Basil Lemonade: Strawberry vodka, sliced and pureed strawberries, basil, and lemonade.
- Corzo Lemon Basil Cocktail: Tequila, triple sec, lemon, basil, simple syrup, and club soda.
Also known as “Japanese basil,” shiso‘s flavor is often described as a cross between basil and mint. For an Asian-inspired twist, muddle it into Mojitos and other cocktail recipes calling for mint.
Delicate, citrusy, and floral. A natural for summer drinks.
Savory and pine-y, this assertive herb can be mellowed for cocktail use by simmering it with sugar and water to make a fragrant syrup.
Love it or hate it, cilantro has plenty of uses in the kitchen. How about a cocktail?
These delicate fronds add a playful touch to a drink.
This is just a start. Do you have any favorite cocktails with fresh herbs?
Nora Maynard is a longtime home mixologist and an occasional instructor at NYC’s Astor Center. She is a contributor to The Business of Food: Encyclopedia of the Food and Drink Industries and is the recipient of the American Egg Board Fellowship in culinary writing at the Writers’ Colony at Dairy Hollow. She previously covered food and drink in film at The Kitchn in her weekly column, The Celluloid Pantry.
(Originally published June 11, 2010.)