All guidesBeginner’s Cocktail Herb Garden
Beginner’s Cocktail Herb Garden
Your complete guide to growing, harvesting, and using fresh herbs in cocktails, mocktails, and infused drinks at home.
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Table of contents
01Welcome to your garden02What’s included03Your plants have arrived: now what?04Hardening off05Get to know your herbs06Planting your herb garden07Caring for your herbs08Herb-specific care tips09Harvesting your herbs10Drying & preserving11Mixing with fresh herbs12Mixology basics13Bar staples and familiar drinks14Get in touch
Welcome
Welcome to your garden!
This collection brings together nine fragrant herbs chosen for their flavour, versatility, and ease of growing. From bright citrus and cooling mint to bold rosemary and more aromatic basils, this garden gives you everything you need to start experimenting with cocktails, mocktails, infused waters, syrups, and garnishes at home.
Each herb adds something different to the mix, and together they create a garden that feels both approachable and exciting to use. With regular harvesting, you will be able to snip fresh ingredients straight from your own garden, patio, or balcony and turn simple drinks into something more thoughtful, vibrant, and memorable.
Fresh herbs have a way of transforming everyday rituals, and we hope this collection inspires you to mix, experiment, and enjoy the process of growing your own flavour-packed cocktail garden at home.
What’s in the box?
What’s included
Your Beginner’s Cocktail Herb Garden includes twenty-seven herb plants, grouped into nine fragrant mixology staples.
Genovese Basil
Rosemary
Lemon Balm
English Thyme
Garden Sage
Lemon Verbena
Peppermint
Thai Basil
First steps
Your plants have arrived. Now what?
Plant check-up
When your plants arrive, remove them from the box right away and take a moment to look them over. Just like us, plants can feel a little stressed after traveling. If anything hasn’t arrived in good condition, please email us within 48 hours at support@herbwild.com so we can help. We want you to succeed, which is why our plants are backed by a 15-day satisfaction guarantee.
Water
Check the soil moisture of each plant with your finger. If the soil feels dry just below the surface, water gently at the base of the plant until the soil is evenly moist and excess water begins to drain from the bottom. Avoid letting the pot sit in standing water.
Hardening off
Help your herbs adjust
Hardening off is the process of gradually helping indoor-raised plants adjust to outdoor conditions like direct sun, wind, and temperature changes.
This helps reduce stress and gives your plants the best chance to settle in and thrive.
Do not place plants in full sun right away. Start by keeping your plants in indirect light near a bright window or outdoors in dappled shade, away from strong winds, for 1–2 days once the risk of frost has passed. Gradually introduce them to brighter sunlight over the next few days.
Meet the plants
Get to know your herbs
Spearmint
What it’s like
A vigorous, fragrant herb with a bright, cooling aroma and soft green leaves. Spearmint grows quickly, harvests generously, and brings instant freshness to the garden.
In your glass
A classic for mojitos, juleps, infused sparkling water, simple syrups, iced teas, and refreshing mocktails.
Beginner tip
Grow spearmint in a pot or contained space if possible, since it spreads quickly. Harvest often for the best flavour and the most tender leaves.
Genovese Basil
What it’s like
A tender, fast-growing herb with lush green leaves and a sweet, fragrant aroma. Basil loves warmth and rewards regular picking with lots of fresh new growth.
In your glass
A favourite in basil smash cocktails, berry drinks, citrus-forward mocktails, herb syrups, and bright summer infusions.
Beginner tip
Pinch off flower buds as they appear and harvest often to keep the plant bushy, tender, and productive.
Rosemary
What it’s like
A woody, upright herb with needle-like leaves and a bold, piney aroma. Rosemary is deeply fragrant and adds structure, savoury depth, and a more grown-up character to both the garden and the glass.
In your glass
Beautiful in rosemary simple syrup, gin and tonic, citrus cocktails, sparkling mocktails, and smoked or torched garnishes.
Beginner tip
Use rosemary in small amounts at first. It is powerful, and even one small sprig can go a long way in a drink.
Lemon Balm
What it’s like
A soft, leafy herb with a bright lemony scent and a gentle, softly uplifting character. Lemon balm grows quickly, harvests generously, and brings a fresh, easygoing energy to the garden.
In your glass
Lovely in light herbal syrups, citrus spritzes, iced waters, and calming mocktails with lemon, cucumber, or honey.
Beginner tip
Harvest before flowering for the best flavour and aroma, and pick in the morning after the dew has dried for the strongest oils.
English Thyme
What it’s like
A low-growing herb with tiny fragrant leaves and a warm, earthy aroma. English thyme is tidy, woody, and more subtle than mint or basil, but adds beautiful depth.
In your glass
Excellent in honey syrups, spirit infusions, citrus drinks, and more savoury cocktails where you want a gentle herbal edge.
Beginner tip
Thyme is best used with a light touch. A few sprigs can add depth without overwhelming the drink.
Garden Sage
What it’s like
A soft, silvery-green herb with velvety leaves and a warm, earthy aroma. Sage has a rich, savoury flavour and a more unexpected character in drinks.
In your glass
Wonderful in brown sugar syrups, apple or pear cocktails, whiskey drinks, citrus mocktails, and fall-inspired spritzes.
Beginner tip
Sage is bold, so start small. One or two leaves are often enough to add plenty of aroma and flavour.
Lemon Verbena
What it’s like
A fragrant herb with slender leaves and an intensely bright citrus aroma. Lemon verbena loves warmth and rewards the gardener with beautifully flavoured leaves.
In your glass
Excellent in lemon-forward mocktails, infused waters, bright syrups, and elegant sparkling drinks.
Beginner tip
Grow in full sun and warmth for the best flavour, and harvest regularly to encourage fresh, tender growth.
Peppermint
What it’s like
A vigorous, fragrant herb with cooling menthol notes and lush green growth. Peppermint is bolder and cooler than spearmint, with a more powerful mint profile.
In your glass
A great choice for sharper mint syrups, iced drinks, herbal sodas, dessert cocktails, and chocolate- or berry-based mocktails.
Beginner tip
Use peppermint when you want a stronger mint presence than spearmint. It is cooler, brighter, and more assertive.
Thai Basil
What it’s like
A striking basil with narrow leaves, purple stems, and a more exotic aroma that hints at spice, clove, and anise. Thai basil brings a more adventurous edge to the garden.
In your glass
Beautiful in tropical cocktails, citrus drinks, fruit-based mocktails, and more unexpected herb-forward creations.
Beginner tip
Thai basil is more intense and aromatic than Genovese basil, so use it when you want something a little more exotic and expressive.
Planting
It’s time to plant your garden
Now that your plants have been hardened off, it’s time to plant them in their final home. Depending on your space and lifestyle, you have a couple of planting options to choose from.
Option 1: Containers
Perfect for patios, balconies, decks, and smaller spaces. Container gardening gives you flexibility and makes it easy to move your herbs where they will grow best.
Option 2: Garden beds
A great choice if you have outdoor space and want a more established herb garden. Garden beds give your herbs more room to spread, grow, and produce bigger yields.
Option 1
Planting in containers
Why containers work well
- Great for patios, balconies, and small spaces.
- Easy to move into sun or shelter.
- Keeps fresh herbs close to where you mix and gather.
- Easier to manage and keep weed-free.
What you need
- Pots with drainage holes.
- High-quality potting soil for herbs or vegetables.
- Enough space for each plant to grow.
Pot size guide
- 4–6 inch pot for one plant.
- 14–16 inch pot for a group of three.
Where to place your containers
Put your containers in a bright spot that gets at least 6 hours of direct sun per day.
How to plant
- Fill your pot with soil, leaving about 1 inch below the rim.
- Remove the plant from its pot and gently loosen the roots if needed.
- Make a hole large enough for the roots.
- Set the plant in at the same soil level as before.
- Fill in around the roots and press lightly.
- Water thoroughly.
Simple recommended layout
Keep each variety together when planting in containers. Plant one herb per 4–6 inch pot, or plant groups of 3 in 14–16 inch pots. For the full collection, use 9 larger pots or 9 groups in smaller containers depending on your setup, and keep them grouped in a sunny spot for easy care and harvesting.
Option 2
Planting in garden beds
Why garden beds work well
- Gives plants more room to spread and grow.
- Can be a more economical option for larger plantings.
- Allows perennial herbs to establish and return year after year.
What you need
- A raised garden bed or in-ground planting area with good drainage.
- Compost to help improve the soil and give your herbs a strong start.
- About 8–12 square feet of space for the full collection.
Spacing guide
- Space plants about 10–12 inches apart.
- Leave enough room between groups to water, weed, and harvest comfortably.
How to prepare the soil
- Loosen the soil gently with a hand trowel so roots can spread easily.
- Remove any weeds from the planting area.
- Mix in some compost to improve the soil and give your herbs a strong start.
How to plant
- Loosen the soil in the planting area and remove any weeds.
- Remove the plant from its pot and gently loosen the roots if needed.
- Make a hole large enough for the roots.
- Set the plant in at the same soil level as before.
- Fill in around the roots and press lightly.
- Water thoroughly.
Where to place your garden bed
Choose a spot that gets at least 6 hours of direct sun per day and has good drainage.
Simple recommended layout
Plant your herbs in 9 small groups, keeping each variety together. Place taller or more upright herbs like rosemary and lemon verbena toward the back or centre of the bed. Place basil, Thai basil, lemon balm, and the mints where they are easy to reach for frequent harvesting. If possible, keep spearmint and peppermint in more contained areas, since they can spread quickly.
Care
Caring for your herbs
Fresh herbs do best when you check in on them regularly. A few simple habits like watering, harvesting, trimming, and occasional feeding will keep your plants healthy, productive, and full of flavour.
Watering
Check your herbs every 2–3 days and water in the morning if needed. Always test the soil first, since overwatering is one of the most common beginner mistakes. Water at the base of the plant, not over the leaves. On very hot, sunny days, check the soil again in the afternoon and top up if needed.
Harvesting and trimming
Harvest your herbs often so you can enjoy them at their freshest. Check them about once a week for light trimming to encourage fresh growth and to keep plants full and productive. Remove any yellowing, damaged, or dried leaves as you notice them. If your herbs become extra full and bushy, do a larger harvest and preserve any excess by drying or freezing.
Feeding
Feed your herbs about once a month by adding an all-purpose fertilizer and following the product directions. If your herbs are planted in rich garden soil with compost, they may need less feeding over time.
Keep an eye out
Each time you water or harvest, take a quick look at your herbs for signs of stress such as wilting, yellow leaves, browning, or slowed growth. Catching small issues early makes them much easier to fix.
Care tips
Herb-specific care tips
Spearmint
Watering
Keep the soil consistently moist. Spearmint prefers steady moisture and will wilt quickly if allowed to dry out.
Feeding
Feed lightly once a month with an all-purpose fertilizer.
Trimming
Harvest frequently by cutting stems back to just above a pair of leaves. Regular cutting encourages dense, fresh growth and helps prevent legginess.
Good to know
Spearmint is a vigorous grower that spreads quickly. Best grown in containers or controlled spaces if you want to keep it tidy.
Genovese Basil
Watering
Keep the soil evenly moist. Basil does not like drying out completely.
Feeding
Feed once a month with an all-purpose fertilizer.
Trimming
Harvest by snipping stems just above a pair of leaves. Pinch off flower buds as they appear to keep the plant leafy.
Good to know
Basil loves warmth and does not like cold temperatures. If growth slows or leaves droop, it may need more warmth or more consistent moisture.
Rosemary
Watering
Let the soil dry slightly between waterings. Rosemary prefers drier conditions and does not like soggy soil.
Feeding
Feed lightly once a month with an all-purpose fertilizer.
Trimming
Harvest by snipping soft green stems regularly. Avoid cutting too deeply into older woody growth.
Good to know
Rosemary loves heat, sun, and good drainage. In cooler climates, it may need protection or to be brought indoors before frost.
Lemon Balm
Watering
Keep the soil lightly and consistently moist, especially in warm weather. Once established, lemon balm is fairly forgiving of short dry periods.
Feeding
Feed lightly once a month with an all-purpose fertilizer, or top-dress with compost. Avoid overfeeding, as this can reduce flavour.
Trimming
Harvest regularly by cutting stems back by up to one-third. This encourages fresh, tender growth. Cut back more firmly if the plant becomes leggy.
Good to know
A hardy perennial that spreads easily in the garden. The leaves have the best flavour before flowering, so a heavier mid-season trim can help refresh growth.
English Thyme
Watering
Let soil dry slightly between waterings. Thyme prefers drier conditions and does not like soggy soil.
Feeding
Feed lightly once a month with an all-purpose fertilizer.
Trimming
Trim regularly by snipping the soft green stems.
Good to know
Thyme likes sun, airflow, and sharp drainage. If it starts looking weak or floppy, it may be getting too much water.
Garden Sage
Watering
Let the soil dry slightly between waterings. Sage prefers drier conditions and does not like sitting in wet soil.
Feeding
Feed lightly once a month with an all-purpose fertilizer.
Trimming
Harvest regularly by cutting young stems and leaves. Avoid pruning back into the old, grey wood, since sage rarely produces new growth from hardened stems.
Good to know
Sage grows best in full sun with good airflow. Regular harvesting helps keep the plant tidy, productive, and full of flavour.
Lemon Verbena
Watering
Keep the soil evenly moist but never waterlogged. Let the top layer dry slightly between waterings. Lemon verbena does not like drought stress, especially in containers.
Feeding
Feed once a month with an all-purpose fertilizer.
Trimming
Harvest regularly by cutting soft, leafy stems. Frequent picking encourages bushy growth and better leaf production.
Good to know
A tender perennial that must be overwintered indoors in most Canadian climates. Lemon verbena is often slow to leaf out in spring, so be patient — once active, it grows quickly and rewards you with intensely lemon-scented leaves.
Peppermint
Watering
Keep the soil consistently moist. Peppermint prefers steady moisture and will wilt quickly if allowed to dry out.
Feeding
Feed lightly once a month with an all-purpose fertilizer. Excess feeding is not necessary and can reduce flavour intensity.
Trimming
Harvest frequently by cutting stems back to just above a pair of leaves. Regular cutting encourages dense, fresh growth and helps prevent the plant from becoming leggy.
Good to know
A vigorous perennial that spreads aggressively by underground runners. Best grown in containers or confined garden beds.
Thai Basil
Watering
Keep the soil evenly moist. Thai basil does not like drying out completely.
Feeding
Feed once a month with an all-purpose fertilizer.
Trimming
Harvest by snipping stems just above a pair of leaves. Pinch off flower buds if you want to keep the leaves tender and the plant focused on leafy growth.
Good to know
Thai basil loves heat and sun, just like Genovese basil, but its flavour is stronger and more aromatic. Use it when you want a more exotic, spice-driven note.
Harvest
Harvesting herbs
Harvesting your own herbs is one of the simplest and most satisfying parts of growing them. There’s nothing quite like stepping outside to snip a handful of fresh herbs and bring that just-picked flavour straight into your drinks. Here’s how to harvest each one properly for the best flavour and to keep your plants healthy and productive.
Spearmint
How to harvest
Snip stems just above a pair of leaves, taking the longer outer stems first to encourage bushy regrowth.
When to harvest
Harvest once stems are at least 5-6 inches long and the leaves are fresh, full, and strongly aromatic when rubbed.
How much to harvest
Take the top 2-3 inches from several stems, leaving plenty of leafy growth behind so the plant stays full and vigorous.
Genovese Basil
How to harvest
Snip just above a "node" where two leaves branch off the main stem. Ensure to leave the tiny leaves starting to grow in the armpits of the large leaves—that’s where your new branches will come from.
When to harvest
Wait until the plant is at least 6–8 inches tall and has developed 4 distinct levels of leaves. This ensures the root system is strong enough to handle a "haircut."
How much to harvest
Take only the top 1–3 sets of leaves from each stem. Ensure to leave at least 3 sets of leaves at the bottom so the plant has enough "solar panels" to push out two new growth.
Rosemary
How to harvest
Look for a “V” where the stem branches and snip about half an inch above that split.
When to harvest
Wait until the new, flexible stems are at least 6 inches long and the leaves have deepened from pale lime to a rich, resinous green.
How much to harvest
Take just the top 2 inches from several different stems to keep the plant balanced and prevent any one branch from becoming too heavy or leggy.
Lemon Balm
How to harvest
Snip stems just above a pair of leaves to encourage branching and fresh new growth.
When to harvest
Harvest regularly once the plant is growing well. For the best flavour, pick leaves before flowering.
How much to harvest
You can take up to about 1/3 to 1/2 of the plant at a time, as long as plenty of leafy growth remains.
English Thyme
How to harvest
Gather a small bunch of stems and snip the soft, flexible green tips, ensuring you leave at least one inch of green leaves on the stem above the "woody" brown part.
When to harvest
Harvest once established and when the individual stems are at least 4 to 5 inches long.
How much to harvest
Give the plant a "light trim" rather than a deep cut; you want to maintain the look of a full, green cushion. If you see the woody center of the plant, you've taken too much.
Garden Sage
How to harvest
Find a node, where two tiny new leaves are emerging at the base of a larger leaf, and snip the main stem just above it.
When to harvest
Pick leaves once they are about the size of your thumb and feel noticeably quilted or softly bumpy to the touch.
How much to harvest
Pick mature leaves from the middle of the plant, leaving the small tip growth in place so the stems can keep extending upward.
Lemon Verbena
How to harvest
Snip stems just above a pair of leaves, taking tender leafy growth and avoiding heavy cuts into older woody stems.
When to harvest
Harvest regularly once the plant is established and growing actively. For the brightest flavour, pick young leaves before flowering.
How much to harvest
Take light to moderate harvests, avoiding more than about 1/4 of the plant at one time.
Peppermint
How to harvest
Cut stems just above a pair of leaves. Regular cutting helps keep the plant full and leafy.
When to harvest
Harvest regularly once the plant is established. For the best flavour, pick before flowering.
How much to harvest
You can harvest fairly generously, taking up to about 1/2 of the plant at a time once it is growing strongly.
Thai Basil
How to harvest
Snip stems just above a pair of leaves rather than picking individual leaves. Pinch off flower buds as they appear.
When to harvest
Harvest regularly once the plant is growing well. Best before flowering.
How much to harvest
Take no more than about one-third to one-half of the plant at one time, leaving plenty of leafy growth behind.
Preserve
Drying & Preserving
Preserving your herbs is a simple way to enjoy your harvest long after the growing season. It’s especially useful when your plants are producing more than you can use at once, or when you’re gathering the last of your herbs before the season ends.
Drying works especially well for rosemary, thyme, sage, lemon balm, and the mints, while freezing is a great option for tender herbs like basil and Thai basil, so you can keep homegrown flavour close at hand all year long.
Drying herbs
- Best for rosemary, thyme, sage, lemon balm, spearmint, and peppermint.
Freezing herbs
- Best for Genovese basil, Thai basil, and lemon verbena.
Drying herbs
Air-drying method
- Gather stems into small bundles and tie with string or an elastic band.
- Hang upside down in a warm, dry place with good airflow.
- Keep out of direct sunlight.
Oven-drying method
- Best for small batches.
- Spread herbs in a single layer on a baking sheet.
- Dry gently using the lowest heat possible, or residual warmth from a briefly heated oven.
How to know when they’re ready
- Herbs are ready when they feel dry, crisp, and crumble easily between your fingers.
How to store dried herbs
- Store whole in a clean, airtight glass jar.
- Keep in a cool, dark place.
- Label and date your jars.
- For best flavour, use within 6 months.
Simple freezing method
- Rinse and dry well.
- Remove leaves from the stems.
- Pack into freezer bags or airtight containers and freeze.
Ice cube tray method
- Chop herbs and place them in an ice cube tray.
- Cover with a little water or simple syrup.
- Freeze until solid, then transfer cubes to a freezer bag or airtight container.
How to use frozen herbs
Best used in syrups, blended drinks, or muddled preparations. Frozen basil and verbena are also useful in herb syrups and citrus-forward infusions.
Fresh herbs
Mixing with fresh herbs
Now it’s time to enjoy one of the best parts of growing your own herbs: using them in drinks.
Fresh herbs bring brightness, aroma, and character to cocktails, mocktails, syrups, infusions, and sparkling drinks, and even a small handful can make simple recipes feel more thoughtful and memorable. When you harvest them yourself, you enjoy a level of freshness and flavour that store-bought herbs simply cannot match.
This is your chance to get creative, experiment with pairings, and discover how fresh herbs can transform the drinks you make at home.
Next up, we’ll cover a few simple principles to help you use your herbs with confidence.
Basics
How to use herbs in drinks
Fresh herbs can do more than add a green note to a glass. In good drinks, herbs are used with intention: sometimes for flavour, sometimes for aroma, sometimes as a garnish, and sometimes as the base for syrups or infusions that make cocktails easier to build.
The goal is not to force every herb into every drink. The goal is to understand what each herb does well, then use it in a way that makes the drink taste balanced, familiar, and fresh.
Muddle soft herbs gently
Muddling works best with soft herbs like spearmint, peppermint, Genovese basil, Thai basil, and lemon balm. Press the leaves gently to release aroma and flavour. Avoid grinding or shredding them, which can make drinks taste bitter, grassy, or muddy.
Use herbs as aromatic garnish
A garnish is not just decoration. A mint sprig, basil leaf, thyme stem, sage leaf, rosemary sprig, or lemon verbena stem changes how a drink smells before the first sip. This is especially useful in simple drinks like gin and tonics, spritzes, Collins-style drinks, and whiskey sours.
Make herb simple syrups
Simple syrup gives herbs a cleaner, more even flavour in the finished drink. This is especially helpful with rosemary, thyme, sage, mint, and lemon verbena, where you want the flavour to spread through the glass instead of sitting in leafy pieces at the bottom.
Use short infusions carefully
Herbs can be lightly infused into syrup, spirits, citrus juice, or even water, but timing matters. Delicate herbs like basil and lemon verbena can become too strong or dull if left too long. Woody herbs like rosemary, thyme, and sage can turn medicinal if over-steeped. Start with short infusions, taste often, and strain when the flavour is clear but not overpowering.
Smack or torch garnishes for aroma
Smacking mint, basil, lemon balm, or lemon verbena between your hands wakes up the oils before adding the garnish to the glass. Rosemary and sage can also be lightly torched for a smoky aromatic garnish, especially with gin, whiskey, citrus, or sparkling drinks. Use a light touch; the goal is aroma, not a burnt flavour.
Use dried herbs for syrups and sugars
Dried herbs are concentrated, so they work best when they have time to steep or mingle. Use dried mint, rosemary, thyme, sage, or lemon verbena in simple syrups, infused sugars, cocktail rims, warm infusions, and make-ahead drink components. Start with less than you think you need, then adjust after tasting.
Think in drink templates
Once you know the basics, it becomes easier to pair herbs with drinks people already love. Mint belongs naturally in mojitos and juleps. Basil works beautifully in gin sours and daiquiri-style drinks. Rosemary and thyme fit gin and tonic, Collins, and citrus drinks. Sage pairs well with whiskey. Lemon verbena and lemon balm are excellent in spritzes, lemonade, and lower-proof drinks.
Recipes
Bar staples and familiar drinks
These recipes are designed to teach you how herbs work behind the bar. Start with the bar staples, then use those same ideas in familiar cocktails, mocktails, and spritzes.
Bar staple
Mint Simple Syrup
Ingredients
- 1 cup water
- 1 cup sugar
- 1/2 cup fresh spearmint or peppermint leaves, lightly packed
- Or 2 tbsp dried spearmint or peppermint
Directions
Combine the water and sugar in a small saucepan. Warm gently, stirring until the sugar dissolves. Remove from the heat, add the mint, cover, and steep for 15-20 minutes for fresh mint or 20-30 minutes for dried mint. Strain and cool completely.
How to use
Use spearmint for a classic mojito-style mint flavour, or peppermint for a sharper, cooler syrup. Add to mojitos, juleps, lemonade, iced tea, sparkling water, citrus spritzes, or mocktails.
Keep in a sealed jar or bottle in the fridge and use within 1-2 weeks.
Bar staple
Rosemary or Thyme Simple Syrup
Ingredients
- 1 cup water
- 1 cup sugar
- 2 small rosemary sprigs or 4-6 small English thyme sprigs
- Optional: use 1 rosemary sprig and 3 thyme sprigs for a blended woody-herb syrup
Directions
Combine the water and sugar in a small saucepan and warm gently until the sugar dissolves. Remove from the heat, add the herbs, cover, and steep for 10-15 minutes. Taste, then steep a little longer if you want a stronger flavour. Strain and cool completely.
How to use
Use in gin and tonics, Tom Collins variations, whiskey sours, margarita-style drinks, sparkling lemonade, or citrus mocktails.
Keep in a sealed jar or bottle in the fridge and use within 1-2 weeks.
Bar staple
Lemon Verbena Syrup
Ingredients
- 1 cup water
- 1 cup sugar
- 1/2 cup fresh lemon verbena leaves, lightly packed
Directions
Combine the water and sugar in a small saucepan and warm gently until the sugar dissolves. Remove from the heat, add the lemon verbena, cover, and steep for 10-15 minutes. Strain as soon as the syrup tastes bright and lemony.
How to use
Use in spritzes, Collins-style drinks, gin and tonics, sparkling water, lemonade, or citrus-forward mocktails.
Keep in a sealed jar or bottle in the fridge and use within 1-2 weeks.
Bar staple
Herb Sugar Rim
Ingredients
- 1/2 cup sugar
- 1 tbsp dried rosemary, finely crushed
- Optional: 1 tsp dried thyme or dried lemon verbena, finely crushed
Directions
Make sure the herbs are fully dry. Crush them finely with your fingers or a mortar and pestle, then mix with the sugar until evenly combined. Let the sugar sit for at least a few hours, or overnight if possible, so the aroma settles in.
How to use
Use for cocktail rims, citrus drink rims, whiskey sour garnish, sparkling lemonade, or as a finishing sugar for simple desserts.
Store in a sealed jar in a cool, dry place. For best flavour, use within 6 months.
Classic cocktail
Classic Spearmint Mojito
Ingredients
- 8-10 fresh spearmint leaves
- 2 oz white rum
- 1 oz fresh lime juice
- 3/4 oz simple syrup or mint simple syrup
- Soda water
- Ice
- Spearmint sprig, for garnish
- Optional: peppermint sprig, for a sharper mint aroma
Directions
Add the mint leaves, lime juice, and syrup to a sturdy glass. Muddle gently, just enough to release the mint aroma. Add the rum and ice, then stir well. Top with soda water and garnish with a fresh spearmint sprig. For a cooler, sharper aroma, add a peppermint sprig as part of the garnish.
How to use
Pairs well with grilled fish, tacos, fresh salads, and salty snacks. Ideal for hot summer afternoons, backyard dinners, or anytime you want something cooling, familiar, and easy to sip.
Best made fresh.
Classic cocktail
Genovese Basil Gin Sour
Ingredients
- 6-8 fresh Genovese basil leaves
- 2 oz gin
- 3/4 oz fresh lemon juice
- 3/4 oz simple syrup
- Ice
- Basil leaf, for garnish
Directions
Add the basil and syrup to a shaker and muddle gently. Add the gin, lemon juice, and ice. Shake well, then strain into a chilled coupe or a rocks glass with fresh ice. Garnish with a basil leaf.
How to use
Pairs well with tomato dishes, caprese salad, grilled chicken, seafood, and light pasta. Ideal for early evening aperitivo-style drinks when you want something bright, herbal, and polished.
Best made fresh.
Classic cocktail
Rosemary Gin & Tonic
Ingredients
- 2 oz gin
- 4-5 oz tonic water
- 1 small rosemary sprig
- Optional: 1/4-1/2 oz rosemary syrup
- Lemon or grapefruit wedge
- Ice
Directions
Fill a glass with ice. Add the gin and tonic, then stir gently. If using syrup, add it before the tonic and stir lightly. Smack the rosemary sprig between your hands to release its aroma, or lightly torch it for a smoky garnish, then place it in the glass with a citrus wedge.
How to use
Pairs well with roasted nuts, olives, charcuterie, grilled lamb, chicken, or citrusy appetizers. Ideal for golden-hour drinks, holiday gatherings, or a simple pre-dinner cocktail with a more aromatic edge.
Best made fresh.
Classic cocktail
Sage Whiskey Sour
Ingredients
- 2 oz bourbon or rye
- 3/4 oz fresh lemon juice
- 3/4 oz simple syrup or rosemary-thyme syrup
- 1 small fresh garden sage leaf
- Ice
- Sage leaf or lemon twist, for garnish
Directions
Add the whiskey, lemon juice, syrup, and one small sage leaf to a shaker with ice. Shake well, then fine strain into a rocks glass with fresh ice or into a chilled coupe. Garnish with a fresh sage leaf. For a stronger aroma, lightly smack or briefly torch the garnish before serving.
How to use
Pairs well with roasted vegetables, pork, aged cheese, apple desserts, and fall dinners. Ideal for cooler evenings, Thanksgiving-style meals, or a cozy drink in front of a fireplace.
Best made fresh.
Classic cocktail
Thyme Tom Collins
Ingredients
- 2 oz gin
- 1 oz fresh lemon juice
- 3/4 oz thyme syrup or rosemary-thyme syrup
- Soda water
- Ice
- English thyme sprig, for garnish
Directions
Add the gin, lemon juice, and syrup to a tall glass with ice. Stir well, then top with soda water. Garnish with a thyme sprig and a lemon wheel.
How to use
Pairs well with brunch dishes, roast chicken, lemony seafood, and crisp green salads. Ideal for warm afternoons, garden lunches, or any moment when you want something tall, bright, and refreshing.
Best made fresh.
Spritz or mocktail
Lemon Verbena Spritz
Ingredients
- 1 oz lemon verbena syrup
- 1 oz fresh lemon juice
- 3 oz sparkling water
- Optional: 2 oz prosecco, white wine, gin, or vodka
- Ice
- Lemon verbena sprig or lemon wheel, for garnish
Directions
Fill a wine glass or tall glass with ice. Add the lemon verbena syrup and lemon juice, then stir. Add sparkling water, plus wine or spirit if using. Stir gently and garnish with lemon verbena.
How to use
Pairs well with fruit plates, goat cheese, light desserts, brunch, and citrus-forward snacks. Ideal for garden parties, baby showers, patio lunches, or any occasion where a bright low-proof or alcohol-free option feels right.
Best made fresh.
Cocktail variation
Thai Basil Margarita
Ingredients
- 5-6 fresh Thai basil leaves
- 2 oz blanco tequila
- 1 oz fresh lime juice
- 1/2 oz orange liqueur
- 1/2 oz agave syrup or simple syrup
- Ice
- Salt or herb sugar, for the rim
- Thai basil leaf, for garnish
Directions
Rim a glass with salt or herb sugar if desired. Add the Thai basil and syrup to a shaker and muddle gently. Add the tequila, lime juice, orange liqueur, and ice. Shake well, then strain into the prepared glass over fresh ice. Garnish with Thai basil.
How to use
Pairs well with Thai food, grilled shrimp, spicy tacos, mango salsa, and limey snacks. Ideal for summer dinners, taco night, or anytime you want a margarita with a more aromatic, adventurous edge.
Best made fresh.
Spritz or mocktail
Lemon Balm Sparkling Lemonade
Ingredients
- 8-10 fresh lemon balm leaves
- 1 oz fresh lemon juice
- 3/4 oz simple syrup or lemon verbena syrup
- Sparkling water
- Ice
- Optional: 1 oz gin, vodka, or white wine
- Lemon balm sprig, lemon wheel, or peppermint sprig, for garnish
Directions
Add the lemon balm, lemon juice, and syrup to a shaker or sturdy glass. Muddle gently. Add ice and shake or stir well, then strain into a glass with fresh ice. Top with sparkling water. Add gin, vodka, or white wine if making it low-proof or alcoholic. Garnish with lemon balm, lemon, or peppermint.
How to use
Pairs well with picnic food, tea sandwiches, fruit, pastries, and simple summer meals. Ideal for hot days, family gatherings, brunch, or any time you want a fresh garden drink without making a full cocktail.
Best made fresh.
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