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When many of us think of herbs in cocktails, we might think of a traditional mint julep or a cinnamon stick inserted into a glass of mulled wine—but here at ABC, we think that herbs are far too underrated when it comes to cocktail crafting. Infusing both classic concoctions and new favorites with a variety of herbs can add a fresh kick to an impressive range of drinks. From robust and sharp to soft and delicate - herbs can be featured in a limitless number of cocktail options for seasonal sipping. But if you’ve never pondered herb-infused cocktails, we’ve prepared this herbaceous and vivacious cocktail guide to get you on your way. Hold on to your garden hats—garnishes are just the beginning!
Let’s start with an oldie but a goodie - basil. Part of the mint family, basil has a sweet and fragrant smell with a subtle peppery taste. Much more than an Italian pasta or pizza garnish, basil is a pleasant addition to a variety of simple cocktails. Try adding a torn leaf to a classic G&T as a nice flavor enhancer. Considered to be a “soft” herb, basil goes well with easy to sip spirits, with vodka taking the lead in this category. Out of fresh basil? Enjoy a lemon & basil or watermelon & basil flavored vodka cocktail to indulge in the unique flavor. For those days, or seasons, when fresh basil is bountiful (basil is traditionally a summer annual herb), go for a cucumber and basil smash as an easy way to reap the rewards of its fresh, yet gentle flavor, or a basil serrano smash.
The Recipe
Basil leaves
Cucumber wheels
¾ ounce simple syrup
1 ounce Hendrick’s Gin
¾ ounce fresh lemon juice
In a mixing glass muddle basil, cucumber and simple syrup. Add gin, lemon juice and ice. Shake well and fine strain into a glass with fresh ice. Garnish with remaining basil and cucumber wheels.
The Recipe
3 bar spoons sugar
4-5 basil leaves
2 slices serrano peppers
2 ounces Wicked Dolphin Crystal Rum
1/2 ounce lime juice
In a mixing glass muddle basil, cucumber and simple syrup. Add gin, lemon juice and ice. Shake well and fine strain into a glass with fresh ice. Garnish with remaining basil and cucumber wheels.
Cilantro is a member of the parsley family, these vibrantly green leaves deliver a pungent, lemony and bright taste that can be slightly peppery on the palate. This tongue-tingling, zingy flavor makes cilantro perfectly suited to summertime cocktails and coolers. Just be sure to wash the delicate leaves thoroughly to bring out this herb’s full flavor. Next time you’re whipping up a Cuban feast, why not save some cilantro for a classic mojito featuring an extra muddle of the fresh herb? Your taste buds will thank you.
The Recipe
1/4 cup cilantro
6 fresh mint leaves
1/2 ounce fresh lime juice
1 ounce simple syrup
1 1/2 ounces Palms Silver Rum
6 ounces club soda
Lime wedge
Fresh mint sprig
In a shaker, gently muddle cilantro and mint leaves with lime juice and simple syrup. Add rum and shake once. Pour all ingredients into a glass and add fresh ice over top. Top off with soda water and stir. Garnish with a lime wedge and a sprig of mint.
Rosemary is a small, evergreen plant that is part of the mint family alongside sage. Native to the Mediterranean, this adored year-round herb has been used for centuries in cooking, cosmetics and medicine. In fact, the famous “rosemary for remembrance” phrase isn’t just an old wives’ tale—scientific research has provided some strong evidence that this little plant can function as a cognitive enhancer for improved memory and sharper mental clarity.
With its alluring and effective scent, we like to use this cocktail addition for its fragrant quality and woody flavor. When mixed, it generally works well with sweet, acidic flavors like citrusy lemons, limes and oranges - or more tarte flavors, such as apple and cranberry. To maximize the purity of its taste, make sure to rinse your rosemary under cold water and gently rub the stems to remove any dirt or debris. Pat the herb dry with a paper towel and you’re good to go. Try adding the needles, as a cool addition, to a Crawford on the green for an unforgettable bourbon-rosemary blend.
The Recipe
3 bar spoons sugar
2 ounces St Germain Liqueur
1, 750mL bottle Kim Crawford Sauvignon Blanc, chilled
1 green apple, thinly sliced
1 bunch fresh rosemary sprigs
In 6 individual, chilled glasses add ice. Add a splash of liqueur to each glass and fill them with wine. Garnish each glass with 3 apple slices and a rosemary sprig.
Yet another Mediterranean miracle that blooms from late spring to early summer - lavender has been used for its medicinal as well as olfactory attributes for millennia. With its unique flavor profile, lavender adds an exquisite floral note that complements a plethora of different base spirits and liqueurs. Equally good with gin, vodka and tequila; both fresh and dry lavender can be used to infuse an air of spring into your favorite cocktails. Lavender’s earthy versatility makes it adaptable to virtually any drink and flavor combination - from ginger and lemon to coffee and orange. Enjoy its special scent in a romantic lavender love cocktail to make everyday Valentine’s Day.
The Recipe
5 ounces Stella Rosa Blueberry
1 ounce gin
1/2 ounce honey
Fresh lavendar
Fresh blueberries
In a glass with ice, add wine, gin and honey. Stir gently and garnish with fresh lavender and blueberries. 
Often mentioned alongside rosemary, thyme is another perennial evergreen herb related to oregano that possesses its own gentle, yet distinct, identity. While not as strong and overpowering as rosemary, thyme has a delightful flavor that strikes a balance between earthy and minty, savory and sweet, and woody but floral. Its mild and anchoring flavor makes it a pleasant addition to clear spirits and fruit flavored refreshers - such as vodka, gin, and Pimms—but don’t count out the brown liquors just yet, since a bourbon and thyme combination can make for a great spin on a classic old fashioned! Looking to add a layer of flavor without moving too far outside of the classics? Try a peach & thyme whiskey smash for a revitalizing cocktail that’s perfect for those summer heat waves.
The Recipe
3/4 ounce lemon juice
1 ounce peach jam
1/4 ounce honey
3 sprigs thyme
In a shaker with ice, add whiskey, lemon juice, jam, honey and thyme. Shake hard until chilled. Fine strain into a glass over fresh ice and garnish with an additional thyme sprig.
Toothy-leaved mint is probably the most classic cocktail herb - and for good reason. Taking its name from a mythic nymph named Minthe, mint is one of the easiest herbs to grow, making it a favorite of both professional and amateur gardeners alike. To get the most flavor from fresh leaves, bruise the mint by placing it in a plastic bag and smashing it with a meat mallet. This releases the leaf oils, making it perfect for any type of drink. Have fun with mint by using it in a spiked ginger mint lemonade.
The Recipe
2 ounces Reyka Vodka
1 ounce fresh lemon juice
3/4 ounce simple syrup
1/2 ounce ginger syrup*
Mint
*Ginger Syrup:
8 ounces fresh ginger juice
1 cup sugar
For ginger syrup: Combine fresh ginger juice and sugar in a small pot over medium heat. Stir until sugar is completely dissolved. Remove from heat and allow to cool.
For Ginger Mint Lemonade: Combine vodka, lemon juice, simple syrup and ginger syrup in a shaker. Shake well and double strain into a glass. Top with soda water and garnish with a small handful of mint.
Now that you’ve brushed up on your herbaceous knowledge, visit one of our ABC Fine Wine & Spirits locations or visit us online at abcfws.com for all of your herby cocktail needs.
