During the pandemic, I was also in grad school. Two very stressful things that happenedsimultaneously. Naturally, I took up drinking and gardening – as many people did – and I found great combinations of fresh herbs and alcohol. At first I was really taken by the alcohol, but then I started experimenting with using fresh herbs to make shrubs, infuse syrups, and craft vinaigrettes. I now look for fresh herbs when visiting restaurants or bars and gauging my food experience. Whether garnishes on the side, the main components of a salad, or a handmade syrup over a bought syrup, fresh herbs make all the difference. You can taste, see, and smell the difference.
First off, what is an herb? Herbs are the edible leaves, flowers, and stems of a plant. Spices are the fruit or the seed of a plant. One example is cilantro and coriander or dill and dill seed. Both herbs and spices can be used in drinks, but herbs do most of the heavy-lifting in concocting cocktails.
Plant Care
We want to drink responsibly AND garden responsibly so plant care is necessary. I like to keep my herbs near the house so that I can quickly harvest the leaves. You never know when you need an emergency drink!
Herb gardening near the house is also extremely practical and allows gardeners to check water, sunlight, or pruning needs. Before you start shoveling, research the herbs and their preferences.
Many herbs like rosemary, sage, lavender, thyme, and oregano originate from the Mediterranean and need arid, sunny, light yet consistent watering. Replicate their conditions with well-draining potting soil, terracotta container gardening, and protecting them from major rainstorms.
Moving onto the good stuff, how do you pair the herbs you planted the alcohol on your shelf?
Liquor
Vodka is the mushroom of the alcohol world and takes on whatever flavors you add. Vodka makes a good mixing medium. Add any herb and you will taste their robust notes.
Gin is like the onion. Gin brings flavor, but you can’t just eat a plate of onions. Complement this clear spirit with additions to its very botanical and floral notes. You’ve heard of lemon ginseng tea. Ginseng is of course a root that has no real relation to gin, BUT I like to say lemon makes gin sing. Lemon verbena, lemon grass, lemon balm pair well with gin.
Coriander, sage, and thyme bring out complexities in the botanicals of gin while rosemary and gin bear similar notes so you can make a strong pair when you put these two together.
Tequilas earthy profile makes a good base flavor for more botanical flavors like lavender, sage, coriander/cilantro, and basil.
Whiskey boasts smoky, leathery flavors so it holds up against stronger flavor profiles of sage, tarragon, and rosemary, but you can also use herbs to mellow the boldness with lighter herbs like our lemons, chamomile, and mints.
Rum is probably one of my least favorites because of its sweetness so I like to flesh out any earthiness of the sugar and lighten the flavors with mint, lemon flavors, oregano or thyme for a cleaner earthier flavor.
Techniques
To pair liquor and herbs in the glass, you need techniques. You could muddle or garnish with herbs. Add more depth and flavor to your cocktails by making simple syrups, shrubs, or bitters.
Simple Syrup is essentially melted sugar in a little bit of water. Simple syrup is a key ingredient for any drink that requires a sweet component. Most drinks rely on a sweet component, either sugar, honey or agave, to give them balance and depth.
Herb-infused syrups add an extra layer of a flavor you might be trying to convey while sweetening. It removes the need for plain sugar and ensures that all of the sweetness doesn’t settle to the bottom of the glass and forces you to stir.
To make one and a half cups of botanical simple syrup:
● 1/2 cup fresh cut herb of your choice
● 1 cup water
● 1 cup sugar
Combine water, sugar, and leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep about 30 minutes. Discard the leaves or pour syrup through a mesh strainer into a glass container. You can use the syrup immediately or let it cool to room temperature. Store in a covered glass jar in the refrigerator for up to one month.
Shrubs allow you to add fruity flavors, refreshing vinegar notes, and herbs to a beverage. You also get a textural difference since a fizziness results when shrubs ferment.
To make 3 cups of a cold process shrub:
● 1 pound chopped fruit of your choice
● 2 cups sugar
● 2 cups vinegar of your choice
● few herb leaves of your choice
● optional spices
Assemble sliced or gently mashed fruit in a bowl and toss with sugar. Let the mixture sit, covered securely with a towel on your kitchen counter for about 2 days. Stir once a day - it should start looking juicy. After 2 days, strain the mixture into a measuring cup, discard the fruit/leaves, combine the syrup with approximately an equal amount of vinegar. Go slow with the vinegar and taste as you go so that you get a shrub sharp enough for you. Pour into a jar and store in the fridge.
Bitters carry flavors and often balance layered cocktails.
Finally, the finishing touch of your cocktail: garnishing – the easiest way to incorporate herbs. A leaf or flower on the side of a drink tells your nose where your tastebuds need to go. Pineapple sage, nasturtium, lavender blooms add color and delicate details, but the green of the herbs add substance to a glass. Clap mint (do not muddle mint or you risk expressing chlorophyll rather than the essential oil) and place atop the ice in a drink. Singe a spring of rosemary and then dunk into your drink for use as a swizzle stick!
After a long day of gardening, an herby cocktail is the perfect reward. Reap the hard-earned herbs of your labor! Happy gardening!