The Mixologist

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    • When it comes to cocktails, most people probably focus on the alcohol that goes into them. While that is understandable, you can take yours to the next level by adding various  and unexpected ingredients.  It takes some creativity to make a beautiful cocktail and additions such as garnishes, rims adornments and herb infused syrups can dramatically change the taste and flavor of a delicious beverage. All these possibilities and yet herbs remain the most underrated ingredient when it comes to creating such tasty treats. The good news is that you don’t have to be a connoisseur of drinks to come up with a great herbed cocktail or alcohol-free drink. Here are some of the herbs you can add to your next adventuresome creation and how to go about it. Read below for the best cocktail herbs to grow in your garden!

      We have a wonderful blog to read more on tips, tricks and recipes:
      ‘Herbs in Cocktail Drinks'



      There are multiple types of basil used in most cocktails – sweet, tulsi and lemon basil to name a few. Sweet basil delivers a full, complex and sweet flavor while lemon basil comes with powerful lemon flavors. Thai basil has a distinct licorice flavor. It works best in drinks that have a mint flavor. However, you can also use it with rum or tequila-based drinks such as daiquiris, margaritas, fruity martinis, planter’s punch, and vodka or gin gimlets. Garnish, muddle or just use in syrups to give your cocktail a different taste and flavor. Japanese or Thai basil is also a commonly used herb in cocktails. It blends well with anything with mint although it will give your drink a light peppery flavor.


      Dill is a perennial herb, which has been used in cooking and medicine since the Roman period. Both the seeds and the fronds of dill plants can be used in cocktails. Its distinctive aroma mainly comes from carvone – a chemical that is available in a positive and negative form. Dill offers a delicately tangy, slightly sweet and grassy flavor which gives vodka a heavenly taste. Some of the popular cocktails containing fresh dill herbs include The 866 and Freeside.
      Cool and refreshing, mint is one of the most commonly used herbs for cocktails. It’s soft, sweet and creamy, with a tinge of lemon, making it a great addition to cocktails. You can blend it with lavender for a floral accent, or lemon mints to give the drink a citrus taste. Lightly crush the delicate leaves into mojitos and juleps to release their oils. You can also pair perennial mint with berries, melons, gingers, and peaches. When added as a syrup, this combination gives any cocktail a sweet kick.


      Rosemary is available in numerous varieties. It works best in drinks with a sweet and citrus taste, due to its savory, hearty nature. Regardless of the variety, rosemary offers a rich, pungent and warm flavor, which adds zest to citrus, apples, pears, and berries especially when combined with sparkling wine, gin or vodka. It can be added muddled or whole, to give your drink pronounced depth. Rosemary will definitely enlighten your average tonic or gin. Lemon verbena is also a great addition to cocktails. It lends you a bold and floral citrus flavor. It’s best used in fruity cocktails, sangrias, lemon drop martinis or vodka lemonades.

      USE THEM!:

      Here’s some of our favorite recipes to use the above herbs:

      Thai Basil Daiquiri

      • 10-14 Thai Basil Leaves
      • 4 oz. white rum
      • 1 ½ oz Lime Juice
      • 1 ¼ Simple syrup (1 part sugar 1 part water)
      • Pinch of Salt

      Cucumber Dill Cocktail

      • 6 Dill springs
      • 5-7 slices of Cucumber
      • 1 lime juiced
      • ¼ Agave Nectar
      • 2 oz Tequila
      • 4 oz of Tonic Water

      Mint Mojito 

      • 2 tsp sugar, more or less to taste
      • 10 fresh mojito mint leaves
      • 1/4 cup (2 oz.) white rum
      • 2 tbs fresh lime juice
      • 6 oz. bottle club soda (chilled)
      • crushed ice
      • lime slices
      • mint sprig

      Rosemary Peach Sangria

      • 1 bottle Pinot Grigio
      • ¾ peach liqueur
      • ½ simple syrup
      • 1 cup club soda
      • 2 peaches, pitted and sliced
      • 3 spring of Fresh Rosemary

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