Summer means your herbs are growing and what better way to use them than in an ice cold cocktail? Here are some of the best cocktails with herbs <\/p>

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$\""Garden\"$ <\/div><\/div> <\/div> <\/section>
They also don\u2019t have to be fancy, or alcohol-based, you can pick sprigs from your herb pot<\/a> to garnish your drinks throughout the season. It\u2019s a tasty and satisfying way of using everything you\u2019ve been growing to quench your thirst.<\/p>\n
Here\u2019s a selection of some of the best herb cocktails, from classic recipes to little-known gems. Don\u2019t forget to always drink responsibly. For more garden entertaining inspiration, head to our garden party ideas feature.<\/a><\/p>\n
Making herb syrups<\/strong><\/p>\n
There are lots of cocktails around that need syrups, and while a herb syrup should obviously never be drunk as a cocktail in its own right, it\u2019s here on this list as a way of infusing your cocktails with your home grown herbs. It\u2019s not difficult to make your own, herb-infused syrup you just need one cup of water to two cups of sugar, and three tablespoons of whichever herb you use. Bring it to the boil, let it simmer for around 15 minutes, take it off the heat and leave it to cool for an hour and strain the herbs out. Simple. Then you have a syrup you can use and keep in the fridge for the next two weeks. What\u2019s more you could use your syrup in cooking too.<\/p>\n
Learn how to make fruit vodka<\/strong><\/a><\/p>\n
Our monthly columnist Aaron Bertelsen this month expounds the beauty of fruit-infused vodka. His recipe is taken from one put together by Tom Coward from Gravetye Manor and is easy and delicious. Read it here.\u00a0<\/a><\/p>\n
Cocktails with herbs fresh from your garden<\/h2>\n
Mojito<\/h3>\n
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\u00a9 Natasha Breen\/REDA&CO\/Universal Images Group via Getty Images<\/i> <\/span>\n<\/div>\n
Herbs to use:<\/strong> mint (for a classic version), lemongrass, ginger (for the Vietnamese version)<\/p>\n
A classic mojito is the taste of summer. Ingredients include soda water, rum, sugar, lime and ice and what comes out is one of the more refreshing tastes ever invented. For an extra herby twist, why not consider using lemongrass and ginger to make a Vietnamese twist on a mojito.<\/p>\n
Here\u2019s our recipe for the best kind of mojito.<\/a><\/p>\n
Gin and tonic<\/h3>\n
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\u00a9 Photo By Jerry Holt\/Star Tribune via Getty Images<\/i> <\/span>\n<\/div>\n
Herbs to use:<\/strong> rosemary, strawberries, basil, sage, tarragon, lavender, thyme, tarragon<\/p>\n
It\u2019s the old reliable aperitif summer drink. And what makes a gin and tonic even more enjoyable is just how many botanicals you can mix with it. Always check the gin you\u2019re using, as its particular notes may suggest particular garnishes, but in general you can add rosemary, mint thyme, strawberries, basil, sage, tarragon and even lavender. If you\u2019re looking for more gin-based summer inspiration, here\u2019s our list of the best botanical gins to track down.\u00a0<\/a><\/p>\n
Gimlet<\/h3>\n
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\u00a9 Photo by Karol Serewis\/SOPA Images\/LightRocket via Getty Images<\/i> <\/span>\n<\/div>\n
Herbs to use:<\/strong> raspberries<\/p>\n
Relying again on the wonderdrink gin, a gimlet is traditionally one part gin, two parts lime. But why not try a raspberry gimlet? You can mush up the raspberries all together with all the ingredients in a shaker and there you have it, a lovely home grown cocktail using your very own raspberries.<\/p>\n
Tequila sage smash<\/h3>\n
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\u00a9 Photo by: Bildagentur-online\/Universal Images Group via Getty Images<\/i> <\/span>\n<\/div>\n
Herbs to use:<\/strong> sage<\/p>\n
It does what it says on the tin. Smash together your home grown sage, with a little of the best tequila you can find, add Cointreau, lime and agave and the result is a perfect sage herb cocktail. Use 50ml of tequila, 25 ml of Cointreau and a dash of agave to taste.<\/p>\n
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Bourbon thyme cocktail<\/h3>\n
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\u00a9 Shannon VanRaes\/Bloomberg via Getty Images<\/i> <\/span>\n<\/div>\n
Herbs to use:<\/strong> thyme<\/p>\n
Use your thyme here by making a thyme syrup (see above) beforehand. Mix four teaspoons with 75 ml bourbon, three dashes of angostura bitters and lemon peel. As easy as that.<\/p>\n
Chive blossom martini<\/h3>\n
Herbs to use:<\/strong> chive<\/p>\n
Chive might be an odd infusion for many, as it is much more savoury a taste than most and is a little like onion. But don\u2019t let that put you off. If you\u2019re more into your savoury cocktails then why not try this chive blossom martini. Pick your chive blossoms, give them a rinse and dry them, then add the blossoms, gin (60ml) and vermouth (tablespoon) to a jar and leave to infuse for at least a few hours, the longer you leave it, the stronger it\u2019ll be. Then strain the drink and pour into your martini glass.<\/p>\n
Negroni<\/h3>\n
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\u00a9 Eye Ubiquitous\/Universal Images Group via Getty Images<\/i> <\/span>\n<\/div>\n
Herbs to use:<\/strong> oregano<\/p>\n
Add oregano to your usual negroni recipe (one part gin to one part Campari and one part sweet vermouth) and garnish with your freshest oregano.<\/p>\n
Bloody Mariana Cocktail<\/h3>\n
Herbs to use:<\/strong> oregano<\/p>\n
This is a twist on the traditional Bloody Mary, but with extra lime and oregano thrown in. Just add a teaspoon of lime juice and a sprinkling of oregano to the recipe and you should be away.<\/p>\n
Rosemary Greyhound<\/h3>\n
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\u00a9 FlowerPhotos\/Universal Images Group via Getty Images<\/i> <\/span>\n<\/div>\n
Herbs to use:<\/strong> rosemary<\/p>\n
Use rosemary<\/a> here in syrup form (see above for the recipe). You need one part vodka<\/a>, two parts grapefruit juice and a dash of your rosemary syrup, not forgetting a spring of rosemary for a garnish.<\/p>\n
Rosemary and Thyme Collins<\/h3>\n
Herbs to use:<\/strong> rosemary and thyme<\/p>\n
This recipe combines two of your favourite herbs into one syrup. Create your rosemary and thyme syrup first, before mixing 50ml gin, 25ml lemon juice, 20ml rosemary and thyme simple syrup and topping up using soda water.<\/p>\n
Mint Julep Mocktail<\/h3>\n
Herbs to use:<\/strong> mint<\/p>\n
Here\u2019s an idea for a cocktail without the booze. This mint<\/a> julep is made with ginger ale, lemon juice, crushed ice, mint. You need to mix together the lemon juice and sugar (1 cup of lemon juice, half a cup of sugar, half a cup of water) in a saucepan and heat until the sugar has dissolved. Leave it to cool. Then pour your mixture over mint leaves and leave them in the fridge to cool for 30 minutes. Then mix this with your ginger ale and ice.<\/p>\n
Here\u2019s how to make a herb garden\u00a0<\/a><\/p>\n
For more garden party ideas, head to our guide<\/a><\/p> <\/body><\/html>\n
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