Light and aromatic, herbs are used to add essential flavour to many different cuisines.
Be it mint, or oregano, even lemongrass, an excellent recipe is just a sprinkle away with these ingredients.
Muddle them, infuse them, or simply use them as fragrant garnish, fresh herbs make a wonderful addition to any cocktail.
Whether you need a wee sip or a punch for a party, there is something here for everyone, from twists on old classics to fresh herb delights.
Thank us later!
Lemongrass Strawberry Daiquiri
For the lemongrass simple syrup:
3/4 cup sugar
3/4 cup water
3 tablespoons lemongrass powder
For the cocktail:
1 cup fresh strawberries washed and hulled
1/2 cup lemongrass simple syrup
1/2 cup Captain Morgan Dark Rum
1 sliced strawberry, for garnish.
1. Start off by making the lemongrass simple syrup. Bring the water and sugar to a boil over medium-high heat, stirring constantly.
2. Once it starts boiling, remove from heat and add 3 tablespoons of the lemongrass and whisk till blended. Let it cool.
3. Place fresh strawberries, 1/2 cup cooled lemongrass simple syrup, ice and Captain Morgan Dark Rum in the blender.
4. Blend on high until all the ingredients are combined.
5. Pour immediately, top with the sliced strawberry and serve.
Whisky Peach Smash
1/2 peach cut into thick slices
3 or 4 fresh mint leaves
1 lemon wedge
30 ml water
15 ml simple syrup
60 ml Johnnie Walker Gold Label Reserve Whisky
1 sprig mint and 1 thin peach slice, for garnish
1. Muddle all ingredients except the whisky in a cocktail shaker.
2. Add ice and Johnnie Walker Gold Label Reserve Whisky.
3. Shake and strain into an ice-filled glass and garnish.
Lemon Rosemary Sour
For the rosemary simple syrup:
3 sprigs of large rosemary
1/2 cup granulated sugar
1/2 cup water
For the cocktail:
45 ml Johnnie Walker Black Label Whisky
30 ml fresh lemon juice
20 ml rosemary simple syrup
sprigs of rosemary, for garnish
1. Make the simple syrup by placing the rosemary on a cutting board and gently hitting the sprigs with back of your knife to release the flavour and aroma.
2. Transfer it to small saucepot; stir in sugar and water. Cook over medium heat until the sugar is dissolved.
3. Remove from heat and let it stand 10 minutes. Transfer to a container and refrigerate until completely cool. This makes about ½ cup syrup.
4. In a cocktail shaker, combine Johnnie Walker Black Label Whisky, lemon juice, rosemary simple syrup and ice; shake well.
5. Serve over additional ice, garnished with a rosemary sprig.
Bay Leaf Vodka Lemonade
3 lemons, quartered lengthwise
3 fresh bay leaves
1 cup superfine sugar
3 cups water
1 cup Smirnoff No. 21 Vodka
1 cup club soda
lemon wheels, for garnish
bay leaves, for garnish
1. Preheat your oven to 400°. In a small roasting pan, roast the lemon quarters with the bay leaves until the lemons are softened and browned in spots.
2. Scrape the lemons, bay leaves along with the pan juices into a large pitcher.
3. Add the sugar, water and Smirnoff No. 21 Vodka and muddle with the lemons. Cool completely, then refrigerate until chilled.
4. Strain the lemonade through a fine sieve into your ice-filled glasses.
5. Top each drink with 3 tablespoons of the club soda and garnish.
And if you’re in Bengaluru, get the best of drinks delivered to your doorstep with Hipbar! Which one will you be making for your next soiree?
Image Credits: thespruceeats, punchdrink, foxeslovelemons, foodandwine