It's World Cocktail Day on Friday 13th May and what better way to use fresh garden herbs than in a refreshing, summery drink!
Our World Cocktail Day collection includes 5 herbs which are:
1x Variegated Mint
1x Pineapple Sage
1x Ginger Mint
1x Lemon Thyme
We've put together some recipes below to give you some ideas on what you can make with this collection. Because we can't launch a World Cocktail Day collection, and then not tell you what to do with them, can we?!
Here are some of our favourite cocktails using the edible herbs included in our World Cocktail Day plant collection.
fresh mint leaves on a stem, and a sprig to garnish (Both your variegated and ginger mint will work well)
2 tsp granulated sugar
65ml white rum
Muddle the lime, mint and sugar in a tall glass to bruise mint and release the oils, and release the lime juice. Add ice and rum. Add a dash of soda water and stir well. Garnish with a sprig of mint.
(Makes 1 serving)
Pineapple Sage Margarita
5 fresh pineapple sage leaves
30ml Pineapple juice
15ml fresh lime juice (approx 1 lime)
7.5ml Agave syrup
Shake all the ingredients together with ice and fine strain into a chilled glass. Simple.
(Makes 1 serving)
Lemon Thyme Gin & Tonic
40ml of your favourite gin
20ml fresh lemon juice (approx 2 lemons)
40ml Lemon Thyme syrup (recipe for this below - it's easy!)
(makes 1 serving)
To make the lemon thyme syrup, add 500ml water, 250g sugar and 3 tablespoons of fresh lemon thyme leaves in a small saucepan and simmer for a few minutes. Remove from the heat and leave to infuse for 10-15 minutes, then strain into a jar.
To make the cocktail, combine the gin, lemon juice and thyme syrup in your glass. Add ice and top up with tonic water. Garnish with a sprig of your lemon thyme.
Grapefruit Parsley Spritz
2 red grapefruits
6 sprigs parsley
1 shot of gin, vodka or tequila per person (chose your favourite)
(Makes 4 servings)
Use a sharp knife and remove the outside peel of half of one grapefruit and cut into strips. Add the peel to a saucepan along with the sugar and 120ml of water and bring to the boil. Reduce the heat and simmer for around 10 mins until thickened. Drain into a small bowl and let it cool.
Set aside 4 parsley leaves to use as garnish. Place the remaining parsley leaves into a cocktail shaker and muddle/crush them with a muddler or the end of a wooden spoon. Stir in the grapefruit syrup.
Cut the remaining grapefruits into halves and squeeze the juice of 3 of these halves into the cocktail shaker. Cut 4 slices from the remaining half to use as garnish and juice any remaining grapefruit into the mixture.
Add 4 shots of your choice of alcohol (gin, vodka or tequila) and shake well.
Fill 4 glasses with ice and divide the mixture between them. Top with soda water and give it a good stir. Garnish each glass with a grapefruit slice and sprig of parsley.
We'd love to know how you get on with your herb collection, please remember to tag us in your recipes on social media!
Get your hands on one of our World Cocktail Day Collections here. 🌿
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