Garden of Delights: Herb Infused Cocktails

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THE NEXT TIME you're out on a bar's patio, take a sniff around; you may just spot some of your drink's starring ingredients. That's because a few area establishments have started their very own backyard gardens to produce fresh, flavorful and sustainably grown herbs for cocktails.

Walk out the doors on the upper level of Shaw vegetarian spot Vegetate, for example, and you'll find fragrant pots of basil, lavender, apple mint and more. These plants lend their taste, aroma and color to an array of beverages, including the highly popular Thai basil gimlet and the herbal lemon cocktail.

Owner Dominic Redd says he likes to use herbs in mixed drinks because "it allows you to infuse flavor into a cocktail without a lot of sugary syrups. It keeps it light, gives it a fresh flavor and, if you use them right, it complements the alcohol you're using."

Most bars still purchase cut herbs from suppliers, but Redd prefers to grow his own. Producing a few of his own provisions means he can avoid using chemical fertilizers and pesticides, as well as save some of the energy required to transport food from farms.

Redd also believes in using the freshest ingredients possible, and what could be fresher than just-picked herbs?

"Guests can tell the difference," says Rico Wisner, who blends herbs into the cocktails he makes at Poste Moderne Brasserie. "It's like having Tropicana orange juice versus fresh-squeezed."

"Fresh-picked herbs retain a lot more of their oils and aromas," says Kevin Dott, who oversees the beverage department at Old Hickory Steakhouse.

For serious cocktail gardeners, the subtle differences between herb varieties are just too delicious to waste on withered plants. They're also big into experimentation. Over at Old Hickory, Dott and crew are devising ways to spice up the restaurant's classic cocktail program using homegrown goodies. One of their current trials is a bleu cheese-stuffed and rosemary-skewered olive to dress up martinis.

At Poste, Wisner likes to tinker with infusions and smashes. One of his creations started with gin he'd infused with blueberries and golden sage. "I did that into a rickey, with fresh lime juice and some soda water, and that was excellent," he says.

These mixologists encourage home herb-growers to conduct some in-house research, yet they say to exercise caution. Herbs can help you achieve that summery, from-the-garden taste in a beverage, but they can easily overpower.

"It's all about balance when making any cocktail," says Wisner.

MIX IT YOURSELF
Cucumber Mint Cool-Out
» 1.5 oz. Hendrick's gin
» 1 oz. fresh lime juice
» 1/2 oz. light agave nectar
» 7 mint leaves
» 1 tbsp. diced cucumber
» Soda water

Muddle cucumber and mint in the bottom of a mixing glass. Add remaining ingredients and shake vigorously with ice. Strain into a rocks glass filled with ice and top with a splash of soda water. Garnish with slice of cucumber and a sprig of mint.
» Recipe courtesy Dominic Redd of Vegetate.

Written by Express contributor Jenny Mayo
Photos by Jason Hornick for Express