The article highlights the joy of growing fresh herbs to enhance summer cocktails and mocktails. It emphasizes mint as the most accessible herb, urging gardeners to plant it in pots to avoid overgrowth. Various mint types, especially spearmint and Cuban mint, are recommended for creative drinks. The piece also suggests experimenting with basil and lemon verbena, each offering distinct flavor profiles for mixed beverages. The author shares personal beverage recipes and stresses the importance of harvesting herbs mid-morning for maximum flavor.
Mint is the easiest herb to grow. It's so easy it may take over your garden if you aren't careful, so plant it in a pot and keep the pot away from the soil.
Basil, too, is available in several cocktail-worthy varieties. Genovese, the Italian variety often paired with tomatoes, works equally well in beverages, as do lemon and cinnamon varieties.
When I have guests, I often muddle sage leaves with 1 ounce each of vodka and ginger liquor, then add to a glass with 4 ounces of ginger beer.
Lemon verbena smells heavenly and pairs as well with a gin and tonic as it does with sparkling water. Most herbs don't usually require supplemental nutrients.
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