If you are like me, you have a plethora of herbs filling your garden this summer, of course we all know you can cook with them – but have you thought about sipping with them too?!
I am not just talking about the mint that grows like a weed. There are other herbs and even edible flowers that I enjoy adding to my summertime cocktail concoctions.
Try adding sage to your favorite margarita for a dusky, savory note. Do you like your drinks tall and refreshing? Then just mix up vodka (or gin), fresh lemon, local honey syrup with a few sprigs of fresh basil and a splash of soda like in my Basil Collins (recipe below). Fresh Berries prolific? Shake some of those in too!
Rosemary is another favorite. Try adding a sprig to your next gin and tonic with a squeeze of fresh orange.
Another fun idea is freezing herbs and edible flowers in ice cubes! just get some of those large silicone format ice cube trays, they’re available online. Fill them halfway with water, then pop in the freezer for 45 minutes to get lightly set. Now, add in all kinds of herbs and edible flowers – I personally love to put thyme with my pansies, or sage with rose petals – then fill with water and freeze again. So great to add to splash of summer to any drink! -Kathy
Makes 1 cocktail
2 – 3 large fresh basil leaves
1 1/2 oz. vodka
1 1/2 oz. Honey Lemon Syrup (recipe follows)
1 – 2 oz. soda water
Garnish: basil leaf and lemon wheel
Tear the basil leaves and drop into a cocktail shaker. Measure in the vodka and Honey Lemon Syrup. Fill with ice, cap and shake. Add soda water to cocktail shaker and then pour into a tall glass. Garnish with fresh basil and lemon.
Honey Lemon Syrup
Makes 9 ounces, enough for 6 cocktails
1/3 cup local honey
1/2 cup warm water
1/3 cup fresh squeezed lemon juice
In a small pitcher or jar, mix the honey and warm water until well-dissolved. Stir in the lemon juice and store refrigerated for up to 5 days.
Recipe by Kathy Casey Liquid Kitchen®