Nothing says spring like the aroma of fresh cut herbs in a crisp, cold, cocktail. With warmer weather finally here, growing herbs at home can transform your cocktail hour and add a fresh kick to your springtime favorites.
Growing herbs is incredibly easy and can be done in a variety of ways- from a container in a window, to a planter box in the yard. With a container or garden full of fresh herbs, you will be ready to take your cocktails up a notch.
We partnered with Cheyenne Rising, the Front of House Manager over at Gourmet Grub to talk about a few herbs and share her favorite spring cocktails. Growing herbs onsite at their restaurant helps them create incredibly refreshing, and spectacular drinks.
Basil is a bright herb that is easy to grow and perfect for cocktails. Make sure and harvest immediately before mixing drinks and take leaves from the top, to ensure a continual harvest. Fresh muddled basil leaves lend a crispness to Cheyenne's GBC cocktail.
Sage is easy to grow and does well in containers. The leaves add an earthy freshness to a refreshing Cherry infused Bourbon, Gourmet Grub calls their "Mr. Brown".
Mint is also easy to grow, but give it lots of room, as it likes to spread out, and is virtually indestructible in the garden. Because it is such a versatile herb, Gourmet Grub uses it throughout their menu, but especially loves the uniqueness of their Rhubarb Mint Mojito.
Try recreating these refreshing cocktails with herbs grown at home and take your cocktail game to new heights!
Rhubarb Mint Mojito
2 oz. white rum
1 oz. rhubarb puree (2 cups rhubarb, 1/2 cup sugar, 1/2 cup water)
0.5 oz. fresh lime juice
8-10 fresh mint leaves
Soda water
Lemon Lime Soda
Ice
-Muddle mint, lime juice, and rhubarb puree in a glass or small cocktail shaker
-Once muddled, add the white rum and ice
-Top with large cocktail shaker and shake for a few seconds
-Remove large shaker and pour everything into a glass
-Top with more ice
-Add soda water and lemon lime soda (equal parts to your liking)
-Garnish with mint leaf and lime wheel
Mr. Brown
2 oz. Cherry-sage infused bourbon
0.75 oz. apple brandy or apple jack brandy (Gourmet Grub's favorite)
- Place over an ice ball in an old fashion glass
-Top with ginger beer and garnish with Bordeaux cherries and leaf of sage
GBC
2-3 fresh basil leaves
0.5 oz. fresh lime juice
0.25 oz. simple syrup
2-3 cucumber slices
-Muddle together in a small cocktail shaker
-Add 2 oz. gin (Boodles)
-Add ice to shaker
-Shake well
-Strain over an ice ball
-Top with tonic water and garnish with basil leaf and a cucumber slice
