From Garden to Glass: Go Green with These 9 Cocktails
Summer's in full swing, which means your calendar is probably pretty packed with outdoor gatherings. And if you need some inspiration to help you decide what drinks to serve at said soirees, look no further than your (or a friend's) backyard garden.
Incorporating freshly grown ingredients from your garden or local farmer’s market is an ideal way to lighten up your libations, says Kyle Ford, co-founder of Ford Mixology Lab and Cointreau Brand Ambassador.
READ: 5 Foods That Only SEEM Vegetarian
“These days, one might say that the craft of making cocktails is more comparable to the art of cooking,” says Ford. “Ingredients that come from local farmer’s markets, a garden, or window box are the trend for consumers who want to participate in eating, and now drinking, organic and local food. It is no longer thought of as a chef-only territory."
Ford also reveals that by using your favorite fruits and herb pairings anyone can easily get creative and prepare sweet-meets-savory drinks. She favors seasonal combinations, such as blueberry-thyme, mango-cilantro, strawberry-basil and cucumber-mint. To discover new ways how you can get in on this cocktail trend, grab your favorite spirits and prep your green thumb for these Mother Nature-approved concoctions.
2 oz. gin
1 oz. lemon juice
1.25 oz. simple syrup
1 oz. cucumber puree
2 slices of cucumber
Mix gin, lemon juice, simple syrup, and cucumber puree in cocktail shaker. Pour drink into rocks glass over ice. Garnish with cucumbers.
(Carmine's in New York City)
Army of Me
2 oz. Reyka Vodka
½ oz. Lillet Blanc
1 oz. honey
¾ oz. lemon juice
5-6 fresh lemon verbena leaves
Freshly grated cinnamon
Add all ingredients in a cocktail shaker and shake. Strain into an ice-filled rocks glass. Grate fresh cinnamon on top and garnish with lemon verbena leaves.
(-Gerry Corcoran of Gwynnett St. in Brooklyn, NY)
4 green or purple basil leaves (plus several more for garnish)
1 lemon wedge
3 oz. Grey Goose Citron
½ oz. simple syrup
Put two cubes of ice in a shaker. Add the basil and a lemon wedge. Muddle well, and then add fresh ice, vodka, and simple syrup. Shake well. Serve in a mason jar or martini glass. Garnish with basil leaves
(Crystal Springs in New Jersey)
1 ½ oz. Reyka vodka
¾ oz. AITA Rhubarb
¾ oz. lime juice
½ oz. Boiron strawberry puree
1 oz. brut champagne
Shake and strain into a chilled coup. Top with champagne. Garnish with sprigs of lavender.
(John deBary of PDT in New York City)
2 parts Jägermeister
2 bar spoons of sour cherry preserves
½ part fresh lemon juice
10 mint leaves
1 lemon twist
Combine all ingredients in a shaker and shake well with ice. Strain into a double old-fashioned glass with fresh ice. Garnish with a wide lemon twist.
(Todd Richman, Sidney Frank Importing Company Mixologist in New York)
Up All Night
½ oz. Reyka vodka
½ oz. rosemary-infused cognac
¾ oz. lemon juice
½ oz. cane syrup
1 barspoon of solero
1 rosemary sprig
Whip all ingredients and strain into an iced Collins glass. Top with soda water. Garnish with large rosemary sprig.
(Lauren Schell of Little Branch in New York City)
1 oz. New Amsterdam vodka
1 ½ oz. elderflower liqueur
First, create an absinthe wash by adding a modest amount of absinthe to an iced cocktail glass. Swirl it around and toss out, leaving only the essence of the spirit around the walls of the glass. Combine, shake, and strain vodka and elderflower liqueur into the chilled glass. Top with prosecco and garnish with fresh rosemary.
(New Amsterdam Vodka)
Cucumber-Mint Cointreau Ricky
7.5 oz. Cointreau
3.75 oz. fresh lime juice
20 oz. filtered cold water
Prepare batch in a large container and funnel into a siphon. Keep mixture on ice or in a refrigerator. Stir briefly before serving. Garnish with mint leaves and cucumber wheels.
1.5 oz. Ketel One vodka
2 oz. fresh lemon juice
1 oz. thyme-infused simple syrup
Shake all ingredients and pour over ice. Garnish with a sprig of fresh thyme.
(Delmonico's of Southampton Est. 1837)