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Nora Maynard
Nora Maynard
Nora Maynard is a freelance writer based in New York City. Her recent work has appeared in Salon, Drunken Boat, and The Millions. She recently completed her ninth marathon and her first novel, Burnt Hill Road. Nora wrote for The Kitchn from 2006 to 2011.
updated May 2, 2019
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Mint. Basil. Shiso. Lemon Verbena. Rosemary. Cilantro. Dill. Whether they’re muddled, infused, or simply snipped for a pretty and fragrant garnish, fresh herbs make a wonderful addition to summer co*cktails. Here are 20 herbal (and boozy) drink recipes we love:
Mint
Cool, astringent, and ever so slightly sweet, mint plays up the luscious flavors of fruit and complements the rich warmth of alcohol. No wonder it’s such a summer co*cktail staple.
- Mint Julep: The ultimate mint co*cktail. Bourbon, sugar, fresh mint leaves, and crushed ice.
- Peach Whiskey Smash: Bourbon, mint, fresh peach slices, simple syrup, water. Like a mint julep with fruit (see pic below).
- Pimm’s Cup: The herbal-flavored, gin-based liqueur, Pimm’s topped up with ginger ale, 7UP, or sparkling lemonade, and generously garnished with fresh fruits, vegetables – and mint. (If you’re lucky enough to have access to fresh borage, slip in a leaf of that too!)
- Pimm’s Italiano with Mint Lemon Fernet-Branca: Pimm’s, Fernet-Branca, mint, cucumber, lemon, topped up with ginger ale. The addition of the bitter herbal liqueur, Fernet-Branca, takes the old classic in a new direction.
- Lillet Sin: Lillet Blanc, mint, lime, fresh ginger root, and club soda. Nothing so sinful about that, is there?
- The Cuke: Gin or vodka, mint, cucumber, lime, sugar, club soda.
- Watermelon Mojito: Rum, mint, watermelon, lime juice, simple syrup. A tall cool co*cktail from the NYC Indian restaurant, Tabla.
- Leninade: Citrus vodka, mint, lemon juice, grenadine, simple syrup, Sprite. A Russian-inspired take on lemonade from the NYC vodka bar, Pravda.
Basil
Savory-sweet with a peppery edge, basil’s been turning up in many garden-inspired co*cktails lately.
- Pineapple Basil co*cktail: Elizabeth’s creation includes gin, basil, pineapple juice, lime, and club soda.
- Rhubarb Basil co*cktail: Another recipe from Elizabeth with vodka, basil, rhubarb, and club soda.
- Lillet Basil co*cktail: Gin, Lillet Blanc, basil, garnished with cucumber and cinnamon sticks.
- Strawberry Basil Lemonade: Strawberry vodka, sliced and pureed strawberries, basil, and lemonade.
- Corzo Lemon Basil co*cktail: Tequila, triple sec, lemon, basil, simple syrup, and club soda.
Shiso
Also known as “Japanese basil,” shiso‘s flavor is often described as a cross between basil and mint. For an Asian-inspired twist, muddle it into Mojitos and other co*cktail recipes calling for mint.
- Shiso-Yuzu Mojito: Citrus vodka, shiso, yuzu rind, sugar, lime, club soda.
- Iced Green Tea Mojito: White rum, shiso leaves, lime juice, sugar, green tea.
Lemon Verbena
Delicate, citrusy, and floral. A natural for summer drinks.
- Lemon Verbena and Orange Blossom Fizz: Faith’s creation, featuring homemade lemon verbena syrup, muddled lemon verbena leaves, orange flower water, club soda, and lemon (see pic above).
Rosemary
Savory and pine-y, this assertive herb can be mellowed for co*cktail use by simmering it with sugar and water to make a fragrant syrup.
- Blackberry Herb co*cktail: Prosecco (or another sparkling white wine) mixed with a homemade syrup made from rosemary, blackberries, sugar, and water.
- Rosemary Ruby co*cktail: Vodka, grapefruit juice, and bitters mixed with a homemade rosemary syrup.
Cilantro
Love it or hate it, cilantro has plenty of uses in the kitchen. How about a co*cktail?
- Kachumber Cooler: Gin, cilantro, cucumber, chilies, lime juice, and simple syrup (see pic above). Spicy-cool.
Dill
These delicate fronds add a playful touch to a drink.
- Gogol: A vodka Martini garnished with a pickled quail egg and a pickled frond of dill. A real head-turner.
This is just a start. Do you have any favorite co*cktails with fresh herbs?
Nora Maynard is a longtime home mixologist and an occasional instructor at NYC’s Astor Center. She is a contributor to The Business of Food: Encyclopedia of the Food and Drink Industries and is the recipient of the American Egg Board Fellowship in culinary writing at the Writers’ Colony at Dairy Hollow. She previously covered food and drink in film at The Kitchn in her weekly column, The Celluloid Pantry.
Related: Summer Entertaining: How to Build a Basic Bar
(Images: Rhubarb Basil co*cktail by Elizabeth Passarella; Blackberry Herb co*cktail, Rosemary Ruby co*cktail by Kathryn Hill; Lemon Verbena Orange Blossom Fizz by Faith Durand. All others, Nora Maynard.)
(Originally published June 11, 2010.)
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