8 Cocktail Recipes Made With Herbs
In a recent blog post, we shared why herbs should be a top consideration when shopping for your cocktail supplies. They offer great flavor and aromatic qualities, and there are so many ways that you can incorporate them! You can find herbs in bitters, you can infuse a simple syrup with them, and even add them to your drink as a garnish. At our Burlington Tasting Room, we often use fresh herbs in our cocktails, so we wanted to share some great recipes that incorporate them:
Ingredients - Yields 1 Cocktail:
-2 oz. of Burnt Rock Bourbon
-1 oz. of Roasted Peach Syrup
-1/2 oz. of fresh lemon juice
-1/2 oz. of pineapple juice
-soda water
Instructions:
Combine all ingredients (except the soda water) in a shaker with ice. Shake well, then strain over fresh ice into a stemless wine glass. Top with soda water. Add a fresh sprig of thyme or rosemary as a garnish.
To make the roasted peach syrup:
Take 3 peaches, de-core, slice into wedges, and lay in a baking pan with tall sides. Add a couple tablespoons of water to the pan, and drizzle Vermont maple syrup over the peaches. Cover and bake at 375 for 30 minutes. On your stove top, add equal parts water and sugar to a small pot, and heat to just below a simmer. Stir until sugar is dissolved. Add peaches and any liquid from the baking dish into the water and sugar mixture on the stove, then cover and bring to a simmer. Remove from the heat, and allow the peaches to cool while still in the pot. Once cool, run the syrup through a cheesecloth. Keep the syrup refrigerated and consume within one week.
Ingredients - Yields 1 Cocktail:
-2 oz First Run Rum
-3/4 oz Rosemary Syrup
-1 oz Lime Juice
-fresh Rosemary Sprig
Instructions:
In a shaker, add all ingredients with ice. Shake for about 8-15 seconds. Strain contents into a daiquiri coupe glass. Add a rosemary sprig for garnish.
To make the rosemary syrup:
In a Mason Jar, take 8-10 sprigs of rosemary and place in 1 cup of boiling water. Let steep (like a tea) for five minutes, then add 1.5 cups sugar and stir until dissolved. Seal the jar and let it sit for 8-12 hours, then strain out sprigs.
Ingredients - Yields 1 Cocktail:
-1.5 oz RUM 44
-3/4 oz Lemon Juice
-1/2 oz Simple Syrup
-5 dashes Scrappy's Lavender Bitters
-Club soda
Instructions:
In a shaker, combine all ingredients with ice. Shake for about 8-12 seconds. Double strain contents into a highball glass over cubes. Top with club soda. Add a lavender sprig for garnish.
Ingredients - Yields 1 Cocktail:
-2 oz RUM 44
-1/2 oz Aperol
-1 oz Simple Syrup
-1 oz Lemon Juice
-4 Basil Leaves
-Lemon Wedge
Instructions:
In a shaker, add all ingredients (minus lemon wedge) with ice. Shake for about 8-15 seconds. Strain contents into a glass over fresh ice. Add a lemon wedge and fresh basil for garnish.
Ingredients - Yields 1 Cocktail:
-2 oz Mad River Distillers Straight Bourbon
-1/2 oz simple syrup
-10 mint leaves
-crushed ice
-3 mint sprigs for garnish
Instructions:
In a silver julep cup, add the simple syrup and 10 mint leaves. Using a muddler, gently press the mint into the simple syrup to release the oils, being careful not to tear the mint. Pour the Straight Bourbon over the muddled mint. Add crushed ice to the cup, filling until there is a slight mound at the top. Garnish with the 3 mint sprigs.
Ingredients - Yields 1 Cocktail:
-1.5 oz. of Rum 44
-¾ oz. of lime juice
-¾ oz. of mint simple syrup
-¼ oz. of Baird Farm Mint Infused Vermont Maple Syrup
-2 dashes of Fee Brothers Mint Bitters
-Club soda or seltzer to top
To make this cocktail:
Combine all ingredients except for the club soda (or seltzer) in a tall glass filled with ice. Stir to incorporate ingredients, then top with the club soda or seltzer. Garnish with a lime wedge.
To make a mint simple syrup:
Combine 3 cups of simple syrup (a 1:1 ratio of sugar dissolved in hot water) with 1 cup of pressed mint leaves. Blanch the mint in boiling water for 15 seconds, then immediately remove the mint leaves and immerse them in ice water for 1 minute. Strain the leaves from the ice water. Blend the cooled simple syrup with the mint leaves for 1 minute, then strain well. Store the cooled mint simple syrup in an airtight container in the refrigerator, for up to 2 weeks.
Ingredients - Yields 1 Cocktail:
-1.5 oz. of botanical-infused Rum 44
-1 oz. of Rum 44
-1/2 oz. of Lillet
Instructions:
Combine all ingredients in a mixing glass with ice. Serve up in a coupe. Garnish with a lemon twist.
To make the botanical-infused Rum 44:
Age 21 grams of Juniper in a 750ml bottle of Rum 44 for one week. After straining through a cheese cloth, continue aging for an additional week, with 3 grams of Coriander, 4 Cardamom pods, 1 gram of Fennel, 6 grams of Dried Lemon Peel, and 6 grams of Dried Orange Peel. After a week, strain again through a cheesecloth.
Ingredients - Yields 1 Cocktail:
-2.5 oz Bourbon Whiskey
-1.5 oz Half & Half (or Oat Milk)
-1/2 oz cane sugar syrup
-10 fresh mint leaves
Instructions:
Add mint to a shaker, and press with a muddler. Add remaining ingredients to the shaker, and shake with ice. Fine strain contents over crushed ice. Garnish with a mint sprig.
While some of these recipes require a little preparation before shaking up, we’re sure you’ll see that the extra effort is worth it for all that herbs can add to your favorite cocktails. If you try one of these recipes and love it, share it on social and tag us! We’d love to see your creation. Lastly, if you’re looking for bitters or herb-infused syrups, be sure to stop into our Burlington Tasting Room and check out our retail section. Cheers!
Written and published by Brianne Lucas on September 5, 2023.
