Recipe Mutiny steals recipes from food blogs and recipe sites. Then we publish them. With credit (Naturally).
Friday, August 2, 2019
Everything You Need to Know About Using Herbs in Cocktails
We’re deep in summer and herbs like basil, rosemary, mint, and sage are on the verge of growing like the vines in “Jumanji.” Luckily, there are many delicious ways to use them. Toss fresh herbs into salads (including fruit salad), pasta, pesto, mayo, spring rolls, and sandwiches, but don’t forget about using herbs in drinks.
In 2017, we sat down with Kevin Argus from Le Grande at the Time Hotel to discuss the trend of mixing herbs with booze, as well as some helpful tips for bartending novices who want to impress their future dinner guests. Needless to say, your Happy Hour is about to get a lot more refreshing. Drink up!
Some major takeaways about using herbs in drinks:
Do not abuse herbs.
Herbs come in all different shapes, sizes, and flavors, so it only makes sense to give them personalized attention. While some fare better muddled or gently rubbed, others can be burned to simply capture their pleasant aromas. No matter the plant, Argus reminds us that that herbs are delicate ingredients that deserve special, tender care. “Be gentle,” he advises. “You don’t want to destroy [them].”
Shutterstock
Related Reading: When Should You Shake vs Stir a Cocktail?
Herb-infused or derived liqueurs make great substitutes.
It may be difficult to find an herb like elderflower on grocery store shelves, but a liqueur like St. Germain does the trick. The only downside to working with herb-infused liqueurs is that the cocktail may not taste as “fresh” as its garden-picked counterparts. It’s also difficult to manage the flavor potency of certain alcohols, as the herb may be highly concentrated or too diluted with different brands.
St. Elder Natural Elderflower Liqueur, price & availability varies on Saucey
Small-batch liqueur made from fresh elderflower blossom extract.
Herbs are versatile.
You may think that basil pairs best with vodka or sage pairs best with gin, but herbs are quite versatile. What’s more important is what they’re mixed with, along with harmonious ingredient quantities. “Any herb can pair with any cocktail. The most important thing is balance,” Argus reveals.
Chowhound’s Basil Mezcal Sour
Do not be afraid of making simple syrup. It lives up to its name.
“They’re called simple because they are simple,” says Argus. “Making your own simple syrup at home is one of the easiest things you can do [to] really impress your guests.” Simple syrup is equal parts water and sugar, which can then be customized to include boiled and strained herbs, fruits, and spices. It makes an excellent (and necessary) addition to create cocktails with more complex flavors. Get our Rich Simple Syrup recipe and go from there.
Mint Syrup
Related Reading: 7 Essential Cocktails Books for Your Home Bar
A great cocktail follows the Three S Rule.
It’s gotta have a spirit, it’s gotta have a sweet, and it’s gotta have a sour. The spirit is self-explanatory, but the sweet and sour components can be tailored around specific tastes. Herbs can help to provide more depth of flavor for each element, leading to an invigorating cocktail trifecta.
Related Reading: The Best Zero-Calorie Sweetener We’ve Tried
Chowhound’s Apricot Whiskey Smash
Do not underestimate the power of a garnish.
A sprig of mint can completely change the notes of a drink. Since smell is closely correlated with taste, something as basic as water can be altered with an herb leaf resting on its surface.
Chowhound’s Barcelona-Style Gin & Tonic
Herb Cocktail Recipes
Looking to make the cocktails featured in the video above? Check them out here! (Plus a few of our own creations featuring fresh herbs.)
Blue Bullet Blueberry-Basil Cocktail
Le Grande
The Whiskey Sour gets a summertime facelift with the addition of muddled blueberries and basil. Get the Blue Bullet Blueberry-Basil Cocktail recipe.
Madame’s Choice
Le Grande
Who knew that tea time could be so scandalous? You’ll be blaming this Earl Grey based concoction featuring gin and sage-honey. Get the Earl Grey and Sage Honey Cocktail recipe.
Related Reading: Why We’re Raising Our Pinkies for Tea Cocktails
The Rosemary Elite
Le Grande
Smoked rosemary and vanilla syrup elevate your standard glass of Champagne from classy to A-level sophistication. Get the Rosemary Champange Cocktail recipe.
Basil and Rye
Chowhound
Spicy rye and spicy basil are an unexpectedly perfect combo. All you need is a little lemon juice and simple syrup to round them out. Get our Basil and Rye Cocktail recipe.
Copa Verde
Chowhound
Fresh thyme leaves are but one of the unusual ingredients in this tequila cocktail, which also features avocado for creamy body and a lovely spring green shade. Get our Copa Verde Avocado Cocktail recipe.
Peach Melba Cooler
Chowhound
Fresh herbs bring a lot of character to mocktails, too, as this summery non-alcoholic drink proves. It’s made from fresh peaches and raspberries with a bright, fragrant, herbal nuance from lemon thyme. Get our Peach Mocktail recipe.
Related Reading: Low-ABV Drinks for Summer Days | Everything You Need to Know About Mocktails
Fresh Tomato Basil Martini
Chowhound
It doesn’t get any more summery than this: ripe heirloom tomatoes and fresh basil, perfect partners even in a glass. Think of this as an lighter (but still potent) alternative to a Bloody Mary. Serve it with marinated bocconcini and it’s almost like a deconstructed pizza—perfect for lazy summer cocktail parties. Get our Fresh Tomato Basil Martini recipe.
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11 Ways to Step Up Your Margarita with Summer Fruits
Margaritas are pretty perfect for summertime, but there is a way to make them even better: add fresh summer fruit, as in these 11 fruity margarita recipes.
Whether they’re on the rocks or frozen, margaritas make the perfect accompaniment for steamy summer days. And while there’s nothing wrong with a classic recipe—traditionally agreed upon to include tequila, triple sec or Cointreau, fresh lime juice, and a salt rim—many variations of this crowd-pleasing libation have popped up over the years.
Some of the best today being created by mixologists around the world utilize fresh seasonal ingredients over the sugary purees of early 2000s margarita past. Check out some of our favorite summer marg recipes—with a healthy dose of fruit like watermelon, berries, and tropical pineapple—to slurp down for the rest of summer 2019 right here (and yes, according to science, cucumber is indeed a fruit!):
1. Casa Noble Margarita Punch
Casa Noble
Ingredients:
- 1.5 ounces Casa Noble Crystal Tequila
- 0.5 ounce lime juice
- 1 ounce pineapple juice
- 0.75 ounces simple syrup
- Soda water
- Dash bitters
- Pineapple wedge
Instructions:
1. Place Casa Noble, lime juice, pineapple juice, and simple syrup into shaker with ice.
2. Shake until chilled. Strain into glass; top with soda and bitters. Garnish with a pineapple wedge.
Copper Pineapple Tumber with Straw, $29.95 on Amazon
A festive way to sip all your summer drinks.
Related Reading: Pineapple Cocktails That Go Way Past Piñada Coladas
2. Blueberry Margarita by HelloFresh’s Head Chef Claudia Sidoti
Hello Fresh
Ingredients:
- 1 cup fresh blueberries, extra for garnish
- 1 ounce lime Juice
- 2 ounces Tequila
- 1 ounce Grand Marnier
- Ice
- Lime Wedge, for rim
- Salt, for rim
Instructions
1. Muddle blueberries and lime juice in a cocktail shaker.
2. Add tequila, Grand Marnier, and ice, then shake well to combine.
3. Before pouring, coat rim of glass with a lime wedge, then dip in salt and rotate until fully coated.
4. Strain cocktail into glass with ice and garnish with extra blueberries.
Related Reading: When Should You Shake vs Stir a Cocktail?
3. Ginger Watermelon Margarita from The Springs in Brooklyn, NY
The Springs
Ingredients:
- 2 parts Milagro blanco tequila
- 4 parts watermelon juice
- .075 ounce lemon juice
- 0.5 ounce ginger syrup (2 parts sugar to 1 part fresh ginger juice, stirred together at room temperature until sugar dissolves)
Instructions:
1. Stir all ingredients together dry, then pour over ice or throw in your slushy machine! (If you’re looking for a big batch cocktail option, our Watermelon Margarita recipe serves 14.)
Related Reading: How to Made a Vodka Watermelon
4. Chowhound’s Cucumber Margarita
Chowhound
Ingredients:
- 1 medium English cucumber (about 1 pound), peeled and coarsely chopped
- 8 ounces silver (blanco), 100 percent agave tequila
- 4 ounces light agave nectar
- 4 ounces freshly squeezed lime juice (from about 8 medium limes)
- 4 ounces Yellow Chartreuse
- Ice
- 4 lime wedges, for garnish
Instructions:
1. Juice cucumber (blend until liquid, stopping and pressing down on solids as needed, then strain through fine mesh strainer set over 2-cup measuring cup). Reserve 8 ounces for drinks and refrigerate the rest.
2. Combine 8 ounces cucumber juice, tequila, agave nectar, lime juice, and Chartreuse in a 1-quart container and stir to combine. This is your margarita mix.
3. Place 7 ounces of margarita mix in a cocktail shaker; fill halfway with ice and shake til outside of tin is frosty, about 30 seconds. Pour into chilled glasses and garnish with lime wedge (makes 4 drinks).
Related Reading: 17 Cool Cucumber Recipes for Hot Summer Days
5. Chowhound’s Frozen Ginger Peach Margarita
Chowhound
Ingredients:
- 1 1/4 pounds frozen sliced peaches
- 10 ounces reposado tequila, such as El Espolòn or Cazadores
- 4 ounces Domaine de Canton ginger liqueur
- 3 ounces freshly squeezed lime juice (from about 6 medium limes)
- 2 ounces peach liqueur
- 2 ounces Simple Syrup
- 3 cups ice
Instructions:
1. Place all ingredients except ice in a blender and blend on high until smooth.
2. Add ice, pushing it into the bottom of the pitcher, and blend on high until smooth. Serve immediately.
Related Reading: The Best Reusable Straws | Who Invented Frozen Margaritas?
6. La Fresa Margarita from El Naranjo Restaurant in Austin, TX
Chowhound
Ingredients:
- 1.5 ounces Cimarron Silver Tequila
- 2 whole muddled strawberries
- 0.5 ounce agave nectar
- 1 ounce lime juice
Instructions:
1. Muddle strawberries at the bottom of a glass.
2. Combine all other ingredients, stir, and strain over ice.
Related Reading: The Ultimate Guide to Summer Berries
7. Meximelon Margarita by Marcel Vigneron of Wolf Dining Los Angeles
Ingredients:
- 4 ounces fresh watermelon
- 3/4 ounce fresh lime
- 1/2 ounce agave
- 1 1/2 ounce tequila or mezcal (or 50/50)
- Salted Rimmed Collins glass
- Mint Sprig and Watermelon Triangle Garnish
Instructions:
1. Shake all ingredients and strain.
Related Reading: Watermelon Slicers & Other Fun Single-Use Summer Gadgets | What Is the Difference Between Tequila & Mezcal?
8. Boracho Amigo at The Skylark in New York City
Ingredients:
- grilled pineapple
- 1.5 ounces Mezcal Repo
- 1 ounce Tanteo
- .5 ounce lime juice
- .5 ounce pineapple juice
- .5 ounce agave
- Skewered pineapple and jalapeño
Instructions:
1. Muddle two grilled pineapple chunks in a tin, combine and shake all ingredients.
2. Strain into a Tampico salted rocks glass with ice and garnish with skewered pineapple and jalapeno.
Related Reading: Why You Should Be Grilling Summer Fruit
9. Cenote Tequila Passionate Rita
Ingredients:
- 1 ½ ounces Cenote Blanco Tequila
- ½ ounce Cointreau
- Drops of habanero or chili sauce (to taste)
- ½ fresh maracuja pulp scooped
- ½ fresh lime squeezed
- ½ ounce passion fruit syrup
Instructions:
1. Shake and strain into a rocks glass. Garnish with a sea salt and chili crust
10. Dragon Fruit Margarita by The Social Sipper
Shutterstock
Ingredients:
- Lime juice and pink Himalayan salt, for rim
- 1/2 ounce red dragon fruit
- 1 ounce lime juice
- 1 ounce orange liqueur
- 2 ounces tequila
Instructions:
1. Use lime juice to salt the rim of your glass.
2. Muddle dragon fruit and lime juice in a cocktail shaker. Then, add tequila, triple sec and ice to the shaker. Shake for 30 seconds and strain into a glass over ice.
Related Reading: What to Do with Dragon Fruit
11. The Citric Margarita from Haven Riviera Cancun Resort & Spa
Ingredients:
- 2 ounces lemon shrub (see below for recipe)
- 1 1/2 ounces Tequila Reposado or Sotol
- 1 Branch of Cilantro (Coriander)
- Red Pepper Slice
- 3 Large Ice Cubes (Crushed)
- Lemon juice and salt for rimming glass
Instructions:
1. Shake lemon shrub and tequila in a shaker.
2. Dip rim of glass in lemon juice then into salt. Add ice, pour in drink, and garnish with cilantro and red pepper.
Lemon Shrub
Ingredients:
- 3 ounces fresh ginger slices
- 1/2 quart water
- 1 cup sugar
- pinch of salt
- 2 ounces lemon juice
- 1 ounce apple cider vinegar
Instructions:
1. Make ginger syrup: bring ginger, sugar, water, and salt to boil in saucepan, then lower heat to simmer and cook 45 minutes. Let cool. Keep up to one week in refrigerator.
2. Make the shrub: mix the cooled ginger syrup with lemon juice and apple cider vinegar.
Related Video: How to Make Easy Frozen Strawberry Margaritas
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Why Do Some People Hate Cilantro?
Frankly, President Donald Trump has nothing on the world’s most polarizing food: cilantro. If you’re not one of those who thinks cilantro has a soapy taste, then you’ve probably wondered: Why do some people hate cilantro (and usually with such a burning passion)? Turns out, they’re genetically predisposed to have an aversion to its flavor.
The green leafy herb, also known as coriander, is most commonly served in either plant or dried seed form in various Asian and Mexican cuisines. Some welcome parsley’s cousin with open arms while others loathe cilantro’s “soapy” taste, and we’ll get to the science behind that in a bit. But first, a little background on cilantro.
What is cilantro?
An herb whose leaves, stems, and seeds are all edible. They can’t be used interchangeably, though. Fresh cilantro leaves and stems hold the most bitterness, while its dried seeds (usually labeled coriander seeds) are typically more subtle and earthy in flavor.
Chowhound’s Mexican Vegetable Stew
Where is cilantro grown?
It’s quite easy to grow cilantro in most environments (something to think about if you’re expanding your potted plant collection), but it is native to southern Europe, northern Africa, and southwest Asia.
What type of cuisine is cilantro featured in?
You often find it in Mexican salsas and guacamoles as well as sprinkled on top of tacos. It also features quite heavily in Chinese and South Asian cuisines, including Thai, Vietnamese, and Indian meals, whether as a garnish or an ingredient in salads, chutneys, or noodle dishes.
Chowhound’s Seared Steak with Spicy Rice Noodles
Why do some of us hate cilantro?
“How cilantro tastes to you has a lot to do with your genes,” says YouTube SciShow’s Hank Green in an informative video. Studies have shown that up to 14 percent of our population carries olfactory-receptor genes that sense the smell of aldehyde chemical compounds. These chemicals, found in cilantro, also happen to be in that Dove bar of soap sitting in your shower. Because most of your taste is actually derived from smell, the association between the two can be extremely off-putting. You can thank your ancestors for this picky palate.
Cilantro Recipes
Whether you love it or hate it (and can’t help it either way), here are seven recipes that highlight cilantro:
1. Salmon Chowder with Cilantro Pesto
Chowhound
The boldness of cilantro makes an excellent counterpart to mild and delicate fish like salmon and halibut. Cilantro in pesto form also celebrates the herb’s depth of flavor with the simple additions of lemon juice, salt, and olive oil, and is just as good on sandwiches as it is in soups. Get our Salmon Chowder with Cilantro Pesto recipe.
2. Chile-Cilantro Hash Browns
Chowhound
If you’re looking for another breakfast zinger to join your morning coffee routine, look no further than these spicy cilantro hash browns. Your scrambled eggs will thank you. Get our Chile-Cilantro Hash Browns recipe.
3. Jalapeño-Cilantro Yogurt Spread
Chowhound
Life’s all about balance and nothing tones down the spiciness and bitterness of jalapeño and cilantro better than plain Greek yogurt. We consulted Apollo and he agreed. Get our Jalapeño-Cilantro Yogurt Spread recipe.
4. Romaine and Watercress Salad with Cilantro
Chowhound
It’s greens on greens on greens with this refreshing salad recipe that highlights the absolute best of Mother Nature. At the very least, you’ll make your co-workers jealous during lunchtime. Get our Romaine and Watercress Salad with Cilantro recipe.
5. Asian Beef Burgers with Ginger and Cilantro
Chowhound
Beef burgers aren’t necessarily “Asian,” but the ingredients in this dish show how well cilantro pairs with traditional Asian flavors. And you don’t have to master chopsticks to enjoy it. Serve in lettuce wraps and these are also keto and paleo-friendly. Get our Asian Beef Burgers with Ginger and Cilantro recipe.
6. Easy Shrimp Pho
Chowhound
Those in Vietnam don’t pho around when it comes to their pho. It is traditionally topped with a mound of cilantro, which is exactly what you should do after cooking this surprisingly easy noodle entree. Get our Easy Shrimp Pho recipe.
7. Easy Guacamole
Chowhound
You’ve had it before and you know it’s delicious. Make it now. And never share. Get our Easy Guacamole recipe.
8. Cilantro Almond Pesto
Chowhound
The cilantro pesto in the salmon chowder up top doesn’t contain any nuts, but this one blends in almonds for extra body and roasty flavor. Slather it on a sandwich, even a banh mi instead of the usual fresh cilantro sprigs tucked in. Get our Cilantro Almond Pesto recipe.
9. Spicy Green Rice
Chowhound
A full cup of parsley and a half cup of cilantro leaves help give this rice its verdant hue; the spice comes from poblano and serrano peppers. Make this the base of a rice bowl or stuff it into a burrito and Chipotle has nothing on you. Get our Spicy Green Rice recipe.
10. Turmeric Chicken Skewers with Cilantro-Lime Coconut Dip
Chowhound
This recipe uses cilantro stems and seeds in the spice paste to flavor the chicken, and cilantro leaves in the creamy dipping sauce. Think of it as a three-part harmony. Get our Turmeric Chicken Skewers with Cilantro-Lime Coconut Dip recipe.
11. Vietnamese Style Summer Rolls with Peanut Sauce
Chowhound
Fresh cilantro plays well with fresh mint and Thai basil; wrap them all up with shrimp, scallions, rice noodles, bean sprouts, and crunchy cucumbers in these super-fresh summer rolls. And dip liberally in peanut sauce. Get our Vietnamese Style Summer Rolls recipe.
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The Friday Buzz: The Oxford Comma, Funny Eye Exams, and Baking Bucket Lists
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