Imagine sipping a refreshing cocktail or mocktail on a warm evening, infused with the vibrant flavors of herbs picked fresh from your garden. Growing your own herbs is a delightful journey that yields a bounty of fragrant leaves and sprigs ready to be snipped for Summer sipping. Basil, mint, rosemary, thyme, and lavender are just a few examples of herbs that thrive in home gardens, each bringing unique flavors and aromas to your glass.
So, if you’re looking to elevate your hosting game this season, look no further than your garden! Patio planters and hanging baskets are also great for growing herbs. You’re sure to impress your guests with refreshing beverages made with homegrown herbs—see our favorite recipes below to get started. Cheers to the host with the most!
How to Make Herb-Infused Water
Herb-infused water is great for sipping, especially when you’re craving some refreshing hydration on a hot Summer day, plus you’ll get some added nutritional benefits! Simple place fresh herbs (and homegrown berries or fruit if desired) in a pitcher or large mason jar, fill with purified water, let sit overnight in refrigerator, strain, and serve over ice.
Give these cool combinations a whirl, or mix and match for extra zest!
- Basil & Watermelon
- Mint & Raspberry
- Thyme & Lemon
- Rosemary & Grapefruit
- Lemon Verbena & Cucumber
- Sage & Blackberry
- Lavender & Strawberry
How to Make Herb-Infused Simple Syrup
Simple syrup is a liquid sweetener made by dissolving sugar in water. It is a commonly used ingredient in many cocktails, mocktails, and other drink recipes. By infusing herbs into simple syrup, you can easily add wonderful flavor to just about anything!
To create herb-infused simple syrup, use 1 cup water, 1 cup sugar, and a few springs of woody herbs (lavender, rosemary, thyme) or 1 cup soft herbs (mint, basil, oregano, lemon verbena). Add the sugar, water, and herbs to a saucepan; bring to a boil and stir until sugar is dissolved. For woody herbs, reduce heat, let simmer 35 minutes, and cool in refrigerator overnight, then strain through a cheesecloth into a resealable container. For soft herbs, cover pot, remove from heat, and let sit 15-20 minutes. Strain syrup into a resealable container, and store in refrigerator!
Try these tasty cocktails or mocktails with herb-infused simple syrups (makes one beverage):
Blueberry No/Mojito
- fresh mint leaves
- 1 oz mint simple syrup
- 1/3 cup fresh blueberries
- 1 oz fresh lime juice
- club soda to taste
- 2 oz white rum (optional)
Place mint leaves at bottom of glass. Add blueberries, simple syrup, and lime juice. Gently muddle mint and blueberries. Add rum, if desired, and mix. Top with ice and club soda. Garnish with mint and enjoy!
Lavender Lemonade
- 4 oz natural lemonade
- 1 tsp lavender simple syrup
- 1 oz St. Germain Liqueur or NA elderflower cordial
- 2 oz gin (optional)
Fill a cocktail glass with ice; add lemonade, simple syrup, and elderflower liqueur or cordial, and stir. Top with gin or keep it as is, garnish with lavender sprig or lemon slice, and enjoy!
Rosemary Fizz or Paloma
- 1 oz rosemary simple syrup
- 3 oz grapefruit juice
- club soda to taste
- 2 oz tequila (optional)
Combine tequila, rosemary simple syrup, and grapefruit soda in a tall glass. Add ice. Top with club soda and stir. Garnish with rosemary sprigs and enjoy!
How to Make Herb-Infused Vodka
Steep fresh herbs in vodka for enhanced cocktails this season! Try flavors like basil, mint, thyme, and rosemary—just add fresh leaves or sprigs directly into the bottle of your preferred vodka or pour together into a mason jar. Store in a cool dark area for one day to one week depending on herbs; strain and add to delicious Spring and Summer cocktails like the ones featured below!
Basil Bloody Mary
- 2 oz basil vodka
- 4 oz tomato juice (from homegrown tomatoes!)
- 1/4 oz fresh lemon juice
- 2 tsp horseradish
- 2 dashes Worcestershire sauce
- 1 pinch ground pepper
Whisk together ingredients and fill glass with ice. Stir and garnish with basil, lemon, celery, olives, etc.
Minty Moscow Mule
- 2 oz mint vodka
- 4-6 oz ginger beer
- 1/2 oz lime juice
- 1 dash angostura bitters
Mix all ingredients in a cocktail shaker with ice. Pour over ice in a mule mug. Garnish with lime slices and mint leaves.
Spring/Summer Thyme Sparkler
- 2 oz thyme vodka
- 2 oz champagne
- 2 oz lemonade
- 1-2 fresh strawberries
Muddle strawberry; add lemonade and vodka. Stir to combine. Strain into glass with crushed ice; top with champagne. Garnish with strawberry and thyme sprig.
Garnishes—The Finishing Touches
Not only can homegrown herbs be used to create drinks, they can also be used to decorate them, as noted in the featured recipes! Herbal garnishes add an aromatic freshness and visual appeal to cocktails and mocktails. They enhance the overall sensory experience by complementing the flavors of the drink, and they evoke a sense of seasonality and sophistication, elevating the presentation and enjoyment of any beverage. Whether muddled, infused, or simply used as a decorative touch, homegrown herbs transform ordinary drinks into extraordinary experiences.