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Bartenders don't usually use a whole range of vegetables in their mixing unless they are particularly fond of bloody marys and celery garnishes. More and more often, however, fresh herbs are cropping up in cocktails. The Seattle Times had an interesting look inside a bartender's herb garden this weekend. Herbs can generally be grown indoors and require only a small amount of care relative to maintaining a whole garden. The taste of a fresh herb is unmatched and, if you're going to be using them frequently, they are nice to have at hand without a trip to the store. Their suggested list of herbs and cocktails, which is practical for pros and weekend mixologists alike, includes:
- Spearmint, for classic mojitos and anything that needs a refreshing touch.
- Basil, can also be included with mint in a mojito
- Thyme, adds a layer of flavor to a peach Bellini.
- Rosemary, add to a gin cosmopolitans.
- Sage, works well with tequila and "will raise your margarita to the next level."
They also recommend cilantro and tarragon, but for me, mint or basil is a better choice for an addition to summer lemonade than cilantro, which the Times suggests. Basil, thyme, rosemary and sage can all be used in cooking, too, though I don't necessarily endorse adding spearmint to, say, a grilled chicken dish. And a word to the novice gardeners: basil grows quickly and aggressively. Fortunately, you can make a killer pesto with the leftovers.
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6-26-2006 @11:39AM Jared said... Don't forget chili peppers, for deviant martinis and the occasional Bloody Mary.
Actually, you can put anything in a Bloody Mary...
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6-26-2006 @1:06PM Laura said... Interesting you posted this. I just had a wonderful concoction the other night with dinner (Ruth's Chris), a strawberry-basil mojito (although, in my book, muddling doesn't necessarily equate to a mojito). Light, crisp, refreshing. When I made them at home the next night I tossed in a bit of mint for good measure, and it was even better.
Not having much gardening space, I've crammed every inch of what I do have with herbs. So, I'm very excited to try some of these other combos. Also, you'd be suprised how mint can perk up a cooked (savory) dish. When cooked, it takes on an entirely different flavor. Anyways, thanks! I've bookmarked this one.
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6-29-2006 @8:56PM Rebecca said... Basil isn't the only thing that grows aggressively! Mint in any form will take over your garden as will thyme and rosemary. If you are putting them in the ground, leave them in the pots or they will turn up everywhere!
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6-30-2006 @5:33AM Lisa said... I can't think too much about drinks right now, as I had a few too many last night; however, I think this article is great but could be expanded on a lot. I do love unique cocktails containing herbs of any kind, and I love getting my daily fix of Vitamin C and a serving of veggies, while enjoying a yummy drink. Bartenders have gotten really creative, and I think it's fabulous. I had an amazing guava basil concoction at a sushi restaurant in New York recently. Also, Style Hotel in Vienna makes a great drink with mint and cucumber. Sounds strange, I know, but it's very refreshing and great for summer. Beware of all that sugar that goes into many of these drinks though. Loaded with calories, they can quickly pack on the summer pounds. Oh, and I agree you can put pretty much anything in a bloody mary--aspargus, olives, celery (the staple and my personal fave). One of those sounds great right about now. So, in closing, I'd advise you toss the frosty chill pups and head to the garden for a little inspiration and a lot of flavor.
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