Garden Cocktails- Floral & Garden Inspired Cocktails

What is not to love about a garden-themed cocktail you can make at home!

Cucumber-Fennel Spritzer

Spa inspired mocktail is refreshing for a spiked version add an ounce of vodka or gin.

Services 5 Prep Time 20 min.

1/4 cup sugar

1/4 cup lemon juice

1 Tbsp. fennel seeds

6 mini cucumbers

ice cubes

club soda

In pot, mix sugar, lemon juice and fennel seeds; over medium low heat; simmer until flavors blend, about 5 minutes. Strain into blender. Chop 4 cucumbers; add to blender with syrup. Cover; puree. Strain into measuring cup. Thinly slice remaining cucumbers lengthwise into ribbons. Evenly divide cucumber juice among 4 ice-filled glasses. Top with club soda. garnish with cucumber ribbons.

Rosemary Salty Dog

Servings 2 total time 1 hour 15 min.

1/4 cup sugar

3 springs rosemary + additional

1 lime wedge

Kosher salt

ice cubes

3/4 club gin

4 cups ruby red grapefruit juice

4 grapefruit slices’

In pot, mix 1/4 water, sugar and rosemary. Over medium heat, cook until sugar dissolves, about 5 min, strain. Chill. Rub rims of 4 glasses with lime wedge’ dip into salt. Fill glasses with ice. Evenly divide gin, juice and rosemary syrup among glasses. Garnish with grapefruit slices and rosemary springs.

Ginger Mojitos

Serves 2 Prep time 15 min.

1/3 cup fresh mint leaves+ additional

2 Tbsp superfine sugar

1 lime, quartered+ additional

1/4 cup ginger flavored brandy

3 Tbsp. light rum

1/2 cup ginger beer

ice cubes

In pitcher, using end of wooden spoon, muddle 1/2 cup mint leaves, sugar and 1 lime. Stir in ginger flavored brandy and rum, the ginger beer. Divide ice among glasses; add drink. Garnish with additional lime wedge and mint.

Orange-Lavender Gin & Tonic

Serves 2- Prep time 10 min.

1/4 cup orange juice

1/2 tsp culinary grade dried lavender

1 cup ice cubes

1/3 cup gin

1 (12oz) can tonic water

1 orange slice, halved

Lavender Flowers

In measuring cup, muddle orange juice and lavender until flavors blends, about 1 min; strain into cocktail, shaker. Add ice and gin, cover. Shake until well chilled, about 30 seconds. Divide between 2 rocks glasses. Divide tonic water evenly between glasses. Garnish with orange slices and lavender flowers.

Basil Smash

Serves 1- Prep time 5 min

2oz gin

1 oz lemon juice

0.75oz. of simple syrup

8-10 Basil Leaves

– Muddle fresh basil within the cocktail shaker. Add all ingredients into the shaker topped with ice. Shake until chilled. Strain the cocktail mixture into a glass over fresh ice and garnish with more basil. 

Rosemary Blueberry Vodka Spritzer

Serves 1 Prep 15 min

Blueberry Syrup

1 cup blueberries fresh or frozen

1/2 cup sugar

1/2 cup water

2 sprigs of fresh rosemary

for each drink

2 oz vodka

1 oz blueberry rosemary syrup

1 oz lemon juice freshly squeezed

Sparkling water or club soda

Fresh blueberries and a sprig of rosemary for garnish

Make the Blueberry Rosemary Syrup: In a small saucepan, combine blueberries, sugar, water, and rosemary sprigs. Bring to a boil, then reduce heat and simmer for about 10 minutes until the blueberries have burst and the syrup has thickened slightly.

Remove from heat and let it steep until cooled. Strain the syrup through a fine mesh sieve, pressing on the solids to extract all the liquid. Discard solids and chill the syrup.

Assemble the Spritzer: In a cocktail shaker, combine vodka, blueberry rosemary syrup, and lemon juice with ice. Shake well until the mixture is well chilled.

Strain into a glass filled with ice. Top off with sparkling water or club soda to your taste. Gently stir to combine. Garnish and Serve: Garnish with fresh blueberries and a sprig of rosemary. Serve immediately and enjoy the refreshing taste.

Chamomile Honey Gin Sour

Serves 1 Prep- 10 min

1½ oz Gin

1 oz chamomile honey simple syrup*

½ oz lemon juice

2 dashes grapefruit bitters

1 egg white

*To make the syrup: Steep 2 chamomile tea bags in ½ cup hot water for 5 minutes. Remove bags and stir in ½ cup honey until dissolved. Cool before using.

Dry Shake: In a shaker, combine gin, chamomile honey syrup, lemon juice, bitters, and egg white. Shake without ice for 15 seconds to build foam. Shake Again: Add ice and shake again until chilled.

Strain: Double strain into a chilled coupe glass. Optional Garnish: Add a sprinkle of dried chamomile or a twist of lemon for a soft finish.

Chamomile-Honey Whiskey Sour

Serves 2- Prep 5 min

2 Tbsp. dried chamomile flowers, plus more for garnish

2 c. honey

1 c. boiling water

2 parts Basil Hayden’s Kentucky Straight Bourbon Whiskey

11-part

1 part chamomile simple syrup, store-bought or homemade (recipe follows)

2 dashes citrus bitters

To make the chamomile simple syrup: Mix boiling water and chamomile flowers in a medium bowl and let stand for 2 minutes.  Muddle the chamomile with the back of a wooden spoon, releasing its fragrance. Strain through a fine-mesh sieve, pressing on the chamomile to release all water. Immediately stir honey into the chamomile mixture and stir until well combined. Let cool.

To make the cocktail: Combine bourbon, lemon juice, citrus bitters, and chamomile simple syrup in a cocktail shaker and vigorously shake with ice. Pour cocktail through a Hawthorne strainer and into a glass. Garnish with gently crushed dried chamomile flower.

Fig Thyme Shrub Cocktail

Serves 1 prep 24 hours

For the fig thyme shrub

2 cups diced fresh figs

3/4 cup granulated sugar

1 cup apple cider vinegar

10 sprigs fresh thyme

For the cocktail

1 1/2 ounces vodka

1/2 ounce freshly squeezed lime juice

1 1/2 ounces fig thyme shrub

2 ounces club soda

halved fresh figs for garnish

thyme sprigs for garnish

Make the shrub. In a medium plastic or glass bowl, combine the figs, sugar, vinegar, and thyme. Stir to combine, cover with plastic wrap, and let sit in the fridge overnight. In the morning, strain through a fine mesh strainer and discard the figs and thyme.

To make the cocktail, add crushed ice to a glass. Add the vodka, lime juice, and shrub and stir to combine. Add the club soda and stir again to combine. Garnish with figs and a sprig of thyme!

Pineapple Sage Mojito

Serves 2- Prep 5 min

3 lime wedges

5 mint leaves

5 Pineapple Sage leaves

⅓ cup pineapple chunks

1 to 2 tablespoons fine sugar

2 oz Bacardi white rum

chilled club soda

Ice

Place the lime wedges, mint leaves, pineapple sage leaves, pineapple chunks and sugar in a cocktail shaker. Using a cocktail muddler smash the ingredients until the lime wedges have released their juice and essences, about 1 to 2 minutes.

Fill the cocktail shaker with ice cubes then add the Bacardi white rum to the cocktail shaker. Screw the cocktail shaker lid on over the strainer. Shake until well chilled.

Fill a tall Collins glass full of ice. Pour the shaken Pineapple Sage Mojito into the glass filling it halfway. Top the cocktail glass off with chilled club soda.

Garnish each cocktail glass with mint leaves, pineapple sage leaves and a slice or wedge of lime.

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