Summer Cocktails Fresh from the Garden | Living the Country Life
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Summer Cocktails Fresh from the Garden

Summer provides many ideal moments for relaxing in the soothing surrounds of a garden. Make it even more pleasant with a cool drink that tastes of freshly plucked herbs or berries with one of our recipes. So make a batch and stop fussing with the plants for a moment (though it is possible to pull weeds and sip at the same time). Written & produced by Wini Moranville. Photography by Karla Conrad.
  • Rosemary and citrus-infused Campari cocktail
    Meredith Corp.

    Rosemary Americano

    Go figure! The Americano is a popular drink in France and Italy, though it’s not so well-known in the country that inspired it. It stars Campari, Italy’s famed bitter-orange aperitif, which meshes beautifully with fresh rosemary.

       1   teaspoon rosemary leaves

       1   teaspoon superfine sugar

    1½   ounces Campari

    1½   ounces sweet vermouth

    Ice cubes

       2   to 3 ounces club soda, chilled

    Orange and lemon wedges
    Rosemary sprig

    Muddle the rosemary leaves and superfine sugar in cocktail shaker. Add Campari, vermouth, and ice cubes. Shake vigorously. Strain into an ice-filled old-fashioned glass. Top off with club soda, and garnish with orange and lemon wedges skewered onto a rosemary sprig.

    Date Published: June 8, 2016
    Date Updated: July 5, 2017
  • A thyme-infused summer cocktail with a kick of bourbon

    Whiskey Thyme

    Bourbon brings deep maple-and-spice flavors, while sparkling wine, bittersweet orange marmalade, and thyme keep the drink bright and light for summer.

       2   ounces bourbon whiskey

       2   teaspoons orange marmalade

       1   teaspoon thyme simple syrup (see below)

    Ice cubes

       2   ounces Champagne or
            sparkling wine, chilled

    Lemon peel twist                       

    Thyme sprig

    Thyme Simple syrup

      ½   cup water

       1   cup sugar

       1   tablespoon snipped
            fresh thyme

    In a cocktail shaker combine whiskey, marmalade, and thyme simple syrup. Add ice cubes. Cover and shake until very cold. Strain into a chilled champagne flute or coupe. Top with Champagne. Garnish with thyme sprig wrapped with lemon peel.

    Date Published: June 8, 2016
    Date Updated: July 5, 2017
  • A mojito cocktail with rum, lime, mint, and Chartreuse

    Chartreusito

    Consider this a “mojito with something extra.” Mint and rum are mainstays of the drink, but Chartreuse adds other sweet and spicy herb flavors that truly refresh.

       1   ounce fresh lime juice

       2   teaspoons superfine sugar

       6   to 8 fresh mint leaves

       1   ounce light rum

       1   ounce green Chartreuse

           Ice cubes

           Club soda, chilled

    Muddle the lime juice, sugar, and mint leaves in the bottom of a highball glass until the sugar is dissolved. Add the rum and Chartreuse. Fill the glass with ice, and top it off with chilled club soda.

    Date Published: June 8, 2016
    Date Updated: July 5, 2017
  • Summer cocktail with blackberries, sage, Cognac and Prosecco

    Black Raspberry-Sage Fizz

    Sage and Chambord are a winning combination—the peppery herb balances the sweetness of the black-raspberry liqueur.

       2   sage leaves

       1   teaspoon superfine sugar

      ½   ounce Chambord or
            creme de cassis liqueur

    1½   ounces Cognac (VS or VSOP)

    Ice cubes

       2   to 3 ounces Prosecco or
            dry sparkling wine, chilled

    Sage leaf sprig

       2   fresh blackberries

    Muddle the 2 sage leaves and sugar in the bottom of a cocktail shaker until the sugar is dissolved. Add the Chambord and Cognac; shake vigorously. Pour into a small, ice-filled cocktail glass. Top off with Prosecco. Garnish with a sage leaf sprig and blackberries speared on a cocktail pick.

    Date Published: June 8, 2016
    Date Updated: July 5, 2017
  • Basil Gimlet

    The minty, clove, and licoricelike flavors of basil are subtle and compelling in this lime-focused drink.

       5   fresh basil leaves,
            cut into chiffonade

       2   ounces vodka

    1½   ounces fresh lime juice

       1   tablespoon powdered sugar

    Ice cubes

    Basil sprig

    In a cocktail shaker combine basil chiffonade, vodka, lime juice, and powdered sugar. Add ice cubes; cover and shake vigorously until very cold and basil leaves are broken up. Strain into chilled martini glass. Garnish with a basil sprig.

    Date Published: June 8, 2016
    Date Updated: July 5, 2017
  • PHOTOGRAPHY BY Karla Conrad • FOOD STYLING BY Greg Luna

    Provence 75

    This is a take on the French 75, a classic cocktail made with gin, lemon, and sparkling wine. Lavender adds fragrance, intrigue, and an unmistakably Provençal angle.

    1 oz. gin

    ½ oz. fresh lemon juice

    2 tsp. Lavender Simple Syrup

    Ice cubes

    2 oz. sparkling wine, chilled

    Lavender blossom

    Lemon peel twist

    In a cocktail shaker combine gin, lemon juice, and Lavender Simple Syrup. Add ice cubes; cover and shake until very cold. Strain into an ice-filled rocks glass. Slowly fill the glass with sparkling wine. Garnish with lavender blossom and lemon peel twist.

    LAVENDER SIMPLE SYRUP: Combine ó cup water and 1 cup sugar in a small saucepan. Heat to simmering, stirring to dissolve sugar. Remove from heat and add 2 Tbsp. chopped fresh lavender leaves. Cover and steep 30 minutes. Strain through a fine-mesh strainer into a sterilized glass jar. Discard lavender. Chill syrup up to 2 weeks.

    Date Published: June 8, 2016
    Date Updated: July 5, 2017
  • From Garden to Plate Magazine

    For more recipes that turn the herbs, fruits, vegetables, and flowers from your garden into tasty fare, look for From Garden to Plate magazine for sale on newsstands or online!

    Date Published: June 8, 2016
    Date Updated: July 5, 2017

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