If your garden is growing as crazy as mine is, you’ve probably wondered what to do with all of those herbs! Of course they are essential to your cooking, but they also add a wonderful, herbaliciousness to cocktails and a fresh, dry flavor. If you don’t grow herbs, your local farmers market is the perfect place to get inspired by the bounty of fresh herbs for your next cocktail.
Shake up some fresh sage in a margarita for a really fresh, green note that pairs so well with the tequila – try a Sunset Sage Margarita for an evening out on the patio with friends. Rosemary and lemon are good friends and pairing the two easily jazzes up a classic Lemon Drop. Of course, the ever popular mojito and Julep benefit from mint’s bright, refreshing kick and teaming up thyme and honey in a Collins puts a sweet, summery spin on the timeless favorite. For the non-imbiber, stir up a Herbalicious H2O; light, refreshing and crisp!
For the Tuscan Rosemary Lemon Drop recipes, stay tuned to my show Kathy Casey’s Liquid Kitchen on Small Screen Network later this summer or check it out in Sips & Apps!
However you choose to shake them up, give those herbs new life with some garden-to-glass cocktail goodness! – Kathy
Sunset Sage Margarita
Makes 1 drink
1 fresh sage leaf
1 1/2 ounces tequila
1/2 ounce Cointreau, Triple Sec, or Grand Marnier
1/2 ounce cranberry cocktail juice
1/2 ounce Simple Syrup (recipe follows)
1/2 ounce fresh lime juice
Garnish: fresh sage leaf
Crush the sage leaf and drop into a cocktail shaker. Fill the shaker with ice, then measure in the remaining liquid ingredients. Cap and shake vigorously until very cold.
Strain into a chilled cocktail glass and float a fresh sage leaf for garnish.
*Simple Syrup: combine 2 cups sugar with 2 cups water in a small sauce pan. Bring to a boil then immediately remove from heat. Cool and store refrigerated.
Recipe from Kathy Casey’s Northwest Table, Chronicle Books
The name says it all! Clean and fresh, this drink has no sugar and is very spa-like with its infusion of botanicals.
Makes 6 cups
6 large sprigs fresh mint
4 large sprigs fresh cilantro
1 small lemon, cut into thin slices
1 tangerine, cut into thin slices
4 thin slices peeled fresh ginger
6 cups water
Garnish: Fresh cilantro or mint sprigs
Tear the 6 mint and 4 cilantro sprigs and drop into a medium container. Add the fruit, ginger, and water and stir. Cover and refrigerate, overnight, to infuse before using.
Serve over ice, in large wine glasses with some of the fruit in each serving. Garnish as desired.
Recipe from Kathy Casey’s Sips & Apps, Chronicle Books