Written for Spice Station Silver Lake by: Amanda Csolak
Any good mixologist will tell you need a few key ingredients to properly stock any bar at home. Aside from the obvious items like liquor-filled decanters, bitters, and ice, having things such as herbs on hand can take your regular classic cocktail and turn it into something intriguingly magical.
Herbs have provided sweet and smoky flavors to cooking for years, but what about cocktails? The idea of using herbs in cocktails isn’t new. In fact, people have been doing it for generations.
Here we will talk all about the history behind making cocktails using herbs, and how those herbs can turn plain jane liquor mixes into the spicy and richly potent flavorful concoctions that will have people talking. We will discuss all this and more below. Read on to learn more about herbs in cocktails and how to use herbs at your next cocktail party.
The History of Herbs in Cocktails
Cocktails containing herbs are certainly nothing new, the mojito for example has been around for centuries. But the idea of putting lavender in your lemon drop cocktail is more modern, and may raise some eyebrows.
The minty mojito is one of the oldest cocktails containing an herb, and while the precise history of this classic cocktail is lost in time, some historians trace its origins back to 1586 and a medicinal concoction named after Sir Frances Drake. Francis Drake was a member of a band of privateers commissioned by Queen Elizabeth I of England to plunder Spanish cities of the New World and seize their riches. After journeying across the world by ship, he ultimately sailed away without attempting to seize anything. Maybe he had a change of heart. Or maybe the armed city he aimed for, who had been warned of his arrival by their King, King Philip II of Spain. He merely fired a few shots from his ship before sailing away.
Even though he left Havana mostly unharmed, his visit was regarded as a major event and apparently he was famous enough among the people that they name a drink after him. This drink, known as the Draque, consisted of a cane spirit called aguardiente de cana, sugar, lime and mint.
The Most Common Cocktail Herbs
There are many different options when it comes to cocktails containing herbs. Some of the more popular ingredients used in the cocktails of today include:
Using Dried Herbs in Your Next Cocktail
Fact is when most people make a cocktail, no matter the recipe, if it calls for herbs, they are traditionally fresh. While using dried herbs isn’t as common as using fresh, using dried herbs can bring surprising flavors to many classic cocktails.
When using dried herbs, it is important to strain them out before serving the cocktail. One effective method involves steeping the dried herbs in the simple syrup up to 24 hours before using. Assure all dried herbs are strained before serving. The last thing you want is any powdered spices floating around in your drink, unless that’s part of the garnish, like one of my top three favorite cocktails which is garnished with black pepper.
Generally speaking, when using dried herbs instead of fresh herbs, you want to use one-third of the quantity of dried herbs specified in the recipe in place of the fresh herbs.
My Top Three Favorite Cocktails Made with Dried Herbs
I’ve enjoyed drinking cocktails for nearly twenty years, and as I approach my 41st birthday this year, I look forward to celebrating with friends and family while holding a cocktail or two.
Now my taste preferences for a good cocktail have changed slightly over the years. As a young woman in my twenties I often ordered a cranberry vodka cocktail, with its sweet but slightly bitter, smack your lips taste. That was the beginning of my beautiful friendship with more complex flavors in my cocktail glass, such as bitters and herbs. While the classic cranberry vodka cocktail does not contain any bitters itself, the cranberry’s naturally tart flavor is like an introduction to all things bitter. While some choose to stick with cranberry vodkas’ predictable flavor profile. I wanted to see what else was out there and over the years my flavor preferences evolved. These days my taste buds seem to prefer my alcoholic beverages to have a strong, spicy flavor and I enjoy trying new and exciting cocktails when I’m out on the town.
My top three favorite cocktails that involve dry herbs include the following:
- Peppered Pear Cocktail: Sweet and spicy, this cocktail warms the palate with cardamom, cinnamon, cloves, and star anise. Garnished with black pepper and sliced pears this spicy gin and pear syrup cocktail will leave a smoky flavor in your mouth and a smile on your face.
- Lavender Vodka Soda: Lavender hasn’t always been used in cocktails, but this one surprised me. Made with vodka and lavender liqueur. This unique twist on the classic vodka soda really stuck with me when I tried it for the first time. Now a personal favorite, this cocktail is even garnished with beautiful lavender flowers.
- Basil Lime Margarita: A twist on the timeless, the classic margarita, this delicious version combines tequila, simple syrup, and lime juice with basil leaves. Creating a flavor that is both sweet and uniquely refreshing. This is my number one favorite cocktail and below I’ve included the recipe so you can try it yourself.
Basil Lime Margarita Recipe
A zesty and enchanting herbal cocktail that rejuvenates the timeless essence of the margarita by infusing it with a hint of basil.
Ingredients:
- 2 fl oz. Patron Silver or Roca Patron Silver Tequila
- 1 fl oz. Fresh lime juice
- 1 fl oz. simple syrup
- 3 dried whole basil leaves
- Kosher salt (for glass rim)
- Fresh sliced lime wheel for garnish
Instructions:
- Rim glass with salt by running cut lime around rim to moisten it, then place the glass face down onto a flat surface covered with salt, which will then stick to the glass. Set glass aside.
- Combine all liquid ingredients and 2 of the dried whole basil leaves in a cocktail shaker and shake vigorously with ice to chill.
- Strain onto fresh ice in a cocktail glass
- Garnish with a lime wheel and the remaining basil leaf.
Enjoy Responsibly.
