“Elixir of fruit juice, crushed root, and golden honey date back to the dawn of time and far beyond the written word,” noted Charles H. Baker Jr., author of the esteemed 1939 volume The Gentleman's Companion. And indeed, it can be argued that virtually all cocktails stem from ingredients pulled in some manner from the earth, be it the julep (whose name, according to the above title, comes from the “Persian gulab, or Arab julab, meaning rose water”) or the fresh strawberry juice-infused La Fraise d'Amour.
Four great new cocktail recipes using fresh herbs and vegetables from the garden to try.
11 of our favorite cocktail glasses for your botanical cocktail, plus our suggestions for all the bar accessories needed to muddle your herbs into tasty drinks.
MAKES 1 COCKTAIL
1 small watermelon
1 quart white wine vinegar
1 quart sugar
Cucumbers, sliced thinly
1 ounce Pisco
1 1/4 ounces watermelon syrup (recipe below)
To make watermelon syrup:
Created by Taste Catering and Special Events' President and Mixologist, Mags Teskey for the garden party hosted by Davis Dalbok, featured in Garden Design's April 2009 issue.
This drink is worth the effort. You can make the ingredients in large batches and save in the refrigerator for up to two weeks.
Makes 2 drinks