5 Fantastic Fresh Herb Cocktails

Bradford Greenhouses Blog

There is no better way to flavour your food than with homegrown herbs fresh out of your garden or planter. However, fresh herbs are not only a wonderful addition to any meal, they also double as a fantastic and intriguing ingredient in cocktails! Why not spice up your Civic Holiday long weekend with a delicious fresh herb cocktail?!

Whether you prefer sweet, savory, or spicy, visit us at Bradford Greenhouses for a full selection of herbs and shake up some fabulous spring cocktails with our 5 favourite recipes from The Kitchn!

Mojito (made with fresh Mint)

Mint is cool, astringent, and ever so slightly sweet. It plays up the luscious flavours of fruit and complements the rich warmth of alcohol. No wonder it’s a cocktail staple!

The Mojito is considered Cuba’s national drink. This mint, lime and rum cocktail is definitely synonymous with spring/summer!

Yield: Serves 1

  • 10 fresh mint leaves
  • 1/2 lime, cut into 4 wedges
  • 2 tablespoons white sugar, or to taste
  • 1 cup ice cubes
  • 1.5 ounces white rum
  • 1/2 cup club soda

Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.

Pimm’s Cup (made with fresh Mint)

A Pimm’s Cup combines the herbal-flavored, gin-based liqueur, Pimm’s topped up with ginger ale, 7-UP, or sparkling lemonade, and generously garnished with fresh fruits, vegetables – and mint.

Yield: Serves 1

  • 1.5 ounces Pimm’s No. 1 Cup
  • lemonade (or ginger ale or lemon-lime soda)
  • lemon slices
  • cucumber slices
  • mint leaves
  • (optional: orange slice, apple slices, strawberry)

Half-fill a Collins glass with ice and a few slices of cucumber and mint leaves. Add measure of Pimm’s, then top up glass with lemonade or soda. Stir gently and add additional ice if neccessary. Garnish with mint and slices of lemon and cucumber.

Pineapple Basil Cocktail (made with fresh Basil)

Savory-sweet with a peppery edge, basil has been turning up in many garden-inspired cocktails.

The Pineapple Basil Cocktail combines gin, basil, pineapple juice, lime, and club soda. Yum!

Yield: Serves 1

  • 3 medium to large basil leaves, rolled and sliced into thin strips
  • quarter of a lime
  • 1/4 cup organic pineapple juice
  • 1.5 ounces gin
  • ice
  • club soda

Put the basil and lime in the bottom of a glass and muddle, either using a muddler or the handle of a wooden spoon. Add pineapple juice, gin, and ice cubes, and top with club soda. Garnish with a slice of pineapple, lime wedge, or a sprig of basil.

Strawberry Basil Lemonade (made with fresh Basil)

Strawberry Basil Lemonade is a sinfully sweet and delicious blend of strawberry vodka, sliced and pureed strawberries, basil, and lemonade.

Yield: Serves 1

  • 3 strawberries (de-stemmed)
  • 5 basil leaves
  • 1.5 ounces Smirnoff strawberry vodka
  • 1 ounce pureed strawberries
  • 4 ounces of lemonade

Muddle 3 strawberries (de-stemmed), with the five basil leaves and Smirnoff in a 16-ounce glass. Mix strawberry vodka, and strawberry puree in mixing glass or martini shaker. Add ice, shake for 15 seconds and pour into glass. Fill with lemonade and stir. Garnish with extra strawberry and basil.

Blackberry Herb Cocktail (made with fresh Rosemary)

Rosemary is savoury and pine-y, this assertive herb can be mellowed for cocktail use by simmering it with sugar and water to make a fragrant syrup.

This sweet and herbaceous Blackberry Herb Cocktail recipe yields 6, and will surely delight your guest’s senses this long weekend!

Yield: Serves 6

  • 2 cups fresh blackberries
  • 1/4 cup plus 2 tablespoons sugar
  • 2/3 cup water
  • 1.5 tablespoons finely chopped fresh rosemary
  • 1 (750 ml) bottle Prosecco (Italian sparkling white wine), chilled
  • Garnishes: fresh rosemary sprigs and blackberries

Simmer blackberries, sugar, water, and rosemary in a small heavy saucepan, uncovered, stirring occasionally, until thickened and reduced by about two thirds, about 20 minutes.

Pour into a very fine sieve set over a glass measure and let stand 5 minutes (there will be about 1/3 cup). Discard solids (do not press on them). Chill syrup, covered, until cold.

Divide Prosecco among 6 small flutes, then pour 1.5 teaspoons syrup into each drink.