5 herb-infused cocktails to help shake up your repertoire
Is your imaginary little black book of boozes looking a little tired? Together with the help of designer and author of the new and beautiful illustrated book Herbarium, a gorgeous compendium that explores the histories and ways to eat and grow 100 herbs by Caz Hildebrand, we’ve got you covered.
Here are 5 quick and refreshing (in every sense) herb-infused cocktail wins that’ll add a delightful complexity to your aperitifs and amplify the already herbal notes of the gin and vodka in your cabinet. Wave goodbye to your usual G&T and say hello to late summer-perfect fresh herb cocktails.
Coriander. Botanical name: Coriandum sativum
To some, it is beautifully delicate, with a lemon-ginger aroma and hints of pepper, lemon, orange and sage to taste; to others it is as disagreeable as chewing on a floral soap. For those who appreciate it’s zing, enjoy muddled with pineapple juice, tequila and fresh lime juice topped with plenty of crushed ice.
Oregano. Botanical name: Origanum vulgare
Its name meaning ‘joy of the mountain’, oregano is such a staple of Greek culture that it is even woven into the crowns worn by bridal couples. In the nineteenth century, herbal doctors prescribed it as a tonic for wellbeing. With it’s warm, slightly sharp taste and a hint of camphor, enjoy as a modern day tonic with white rum and pineapple juice.
Thyme. Botanical name: Thymus species
T. vulgaris, or ordinary garden thyme, has a wonderful ability to hold its own without overwhelming other ingredients. In the Middle Ages thyme was put under pillows to aid a good night’s sleep, and women gave knights bunches of it to foster courage. Gather yourself a little courage of the Dutch variety by muddling a few springs with blackberry syrup and topping with Prosecco.
Rosemary. Botanical name: Rosmarinus officinalis
This powerfully aromatic herb flourishes in cooler climates and is a staple in British gardens. In culinary terms, rosemary is best used with a certain amount of discretion, since this slightly bitter-tasting herb, with its notes of camphor and nutmeg, can be strong. Enjoy shaken with vodka, fresh lemon juice and ice, topped with soda and a few slices of fig. The lovely, blue, butterfly-attracting flowers can be frozen in ice cubes too to make a pretty addition to cocktails.
Elder. Botanical name: Sambucus nigra
In England, the elder was believed never to be struck by lightning. The flowers and berries of the elder plant should be eaten cooked, since they are mildly toxic when raw. The delicate, lacy flower heads are most famously used to make elderflower cordial. Shake up elderflower cordial with gin, ice and a few sprigs of mint. Use elder plants with care; each species has different poisonous parts. Always check before you pick.
This article includes excerpts from Herbarium by Caz Hildebrand, published by Thames & Hudson, £16.95.
To celebrate the launch of Herbarium we’re offering you the chance to win one of three signed copies (of what we’re sure will be your new go-to coffee table book).
To enter our competition, simply answer our quick question by midnight on 15th September. Good luck!
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Terms & Conditions
1. Farmdrop is a limited company whose registered office is at The Biscuit Factory, 100 Drummond Road, London, SE16 4DG, registered with company number 08111929
2. To enter the competition please answer our question before midnight on 15th September. We will announce the winner before 30th September.
3. The prize is a signed copy of the book Herbarium by Caz Hildebrand. No cash equivalent to prize shall be given. The prize may be changed.
4. Open to UK residents aged 18 or over, except employees of Farmdrop, and their immediate families, or anyone professionally associated with this promotion.
5. Farmdrop reserves the right to cancel any participation to this contest.
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