Summer is in full bloom and for those who garden fresh herbs are in abundance. While these herbs are an important part of summer cuisine they can also be used to enhance your cocktails. Below we offer you two of our favorite herb-infused cocktails for summer.
Rosemary Gin Fizz
In a Shaker Glass Filled with Ice Add:
- 1 ½ Ounces London Dry Gin
- ¼ Ounce Fresh Lemon Juice
- 1 Ounce Rosemary Simple Syrup – recipe below
- Club Soda
Shake and Strain into a Tall Collins Glass. Top with Club Soda and Garnish with a Sprig of Fresh Rosemary.
Rosemary Simple Syrup Recipe
- 1 Cup Sugar
- 1 Cup Water
- 3 Springs of Rosemary (3” Long)
Combine the Water and Sugar in a Saucepan. Bring to a Boil and Simmer for 2 Minutes. Turn Off Heat and Add Rosemary Sprigs. Let Rosemary Steep for 10 Minutes. Strain Syrup into a Sterile Glass Jar and Cool. This will keep refrigerated for about a week.
If that doesn’t tickle your fancy, try this great take on a Martini emphasizing the snappy flavors of lemon married to the sweet flavors of basil.
The Lemon-Basil Martini
In a Shaker Glass Filled with Ice Add:
- 2 Ounce Basil Infused Vodka – recipe below
- ¼ Ounce Fresh Lemon Juice
- 1 Ounce Sugar Syrup
Shake and Strain into a Chilled Martini Glass. Garnish with a Basil Leaf & Lemon Wedge.
Basil Vodka Recipe
Take a bottle of your favorite Vodka and pour it into a glass jar. Stir in 1cup of fresh sweet basil leaves. Seal jar and rest in a cool place for 1 day and no more. After 24 hours remove the basil leaves and strain the vodka. It will have picked up a slight green tinged and a lovely basil aroma. Caution: Leaving the Basil steep longer than 24 hours makes the smell and flavor funky.
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