This year, skip the bouquet and go for a greener, longer-lasting (and more useful!) alternative for mom. Gift her a selection of fresh potted herbs that she can plant at home and use to enhance her favorite cocktails. With fresh basil, thyme, cilantro, rosemary, and mint on hand, mom can enjoy refreshing, herby cocktails all Spring.
Check out a selection of herby cocktail recipes from the award-winning William Grant & Son’s portfolio.
Cheers!
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Mother’s Day Cocktails from the Herb Garden
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Gin Basil Smash
50 ml HENDRICK’S GIN
25 ml Lemon Juice
12.5 ml Sugar Syrup
8 Basil Leaves
Method: Add basil to base of cocktail shaker and muddle gently. Add remaining ingredients and shake hard over ice. Strain over an ice-filled rock glass.
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Basil Tom Collins
Created by National Reyka Brand Ambassador Trevor Schneider
1 1/2 parts Reyka Vodka
3/4 parts lemon juice
1/2 parts simple syrup
Top soda
2-4 Basil leaves
Method: Combine all ingredients into cocktail shaker except soda. Shake, double strain, top with soda and garnish with basil leaf.
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Pineapple Mojito
Created by previous Sailor Jerry Brand Ambassador Anthony Bohlinger
1.5 parts Sailor Jerry Spiced Rum
½ part lime juice
4 cubes sugar
4 pieces pineapple
10 mint leaves
Method: Muddle pineapple, mint and sugar in the bottom of a shaker. Add ice, lime, Sailor Jerry and shake well. Pour into glass and top with ice, lime and mint.
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The Basil Exposition
Created by Glenfiddich Brand Ambassador Allan Roth
2 parts Glenfiddich 12 Year Old
1 part fresh lemon juice
3/4 part basil syrup*
Club soda on top
Method: In a cocktail shaker, combine all ingredients. Shake over ice and strain into a highball glass over ice. Top with club soda. Basil leaves to garnish.
*Basil syrup: in a saucepan, combine 10 ounces of sugar with 10 ounces of water over low heat. Stir until sugar is fully dissolved, then turn off the heat. Add a dozen basil leaves and let steep for 15 minutes. Strain and refrigerate. Keep up to one week.
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Fistful Smash
Created by Fistful of Bourbon
2 parts Fistful of Bourbon
½ parts grapefruit oleo
½ parts fresh lemon juice
10 loose mint leaves
Method: Combine ingredients and shake well. Strain over crushed ice and garnish with a mint sprig and grapefruit twist.
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Bad Apple D.E.W.
Created by Tullamore D.E.W.
1 ½ part Tullamore D.E.W. Original
4-5 mint leaves
1 dash of Angostura bitters
½ part simple syrup
½ part fresh lemon juice
1 ½ part your favorite hard apple cider
Method: Fill shaker with all the ingredients except the apple cider. Shake and strain into a highball glass with fresh ice. Top with cider.
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Tullamore D.E.W. Queen’s Park Swizzle
Created by Tullamore D.E.W.
2 parts Tullamore D.E.W. Caribbean Rum Cask Finish
0.75 parts lemon juice
0.5 parts vanilla syrup
0.5 parts cinnamon syrup
0.5 parts apricot liqueur
Method: Whip shake, strain over pebble ice in a Collins glass, top with 4 dashes of Angostura bitters & 4 dashes of Peychaud’s bitters, garnish with mint sprig.
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Cider on Cider
Created by Tullamore D.E.W.
1.5 parts Tullamore D.E.W. Cider Cask
1.5 parts hard apple cider
0.5 part fresh lemon juice
0.5 part simple syrup
4-5 mint leaves
1 dash Angostura bitters
Method: Add all ingredients to a mixing glass, fill with ice and shake. Double strain into rocks-filled highball. Garnish with mint sprig.
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Mercadito
Created by National Milagro Brand Ambassador Jaime Salas
2 parts Milagro Silver
3/4 part agave nectar
1 part fresh lime juice
4 cucumber slices
1 pinch cilantro
1 thin jalapeno slice
Method: Muddle cucumber, cilantro and jalapeño slice in a Boston shaker. Add remaining ingredients and shake vigorously with ice. Strain into a rocks glass with fresh ice. Garnish with cucumber slice and cilantro sprig.
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