I haven't met an herb I didn't like. Right now in my garden I have more
than a dozen varieties of herbs growing. I have different uses for all
of them. Some I love to use when roasting meats or vegetables, like
rosemary and sage. I put parsley and mint in my salads. I also use mint
in my teas. I use cilantro in guacamole, which I make almost every
week. And of course I have a bush of basil for when it comes time to
make homemade tomato sauce.
This year I've tried growing Greek basil and Thai basil with great
success. My stir-frys and Thai curries are so much better with the
addition of Thai basil, which has an anise-like flavor. For years I've
been growing lovage, a perennial herb that grows four feet tall every
year. Its flavor is a lot like parsley and celery combined, and its
tall stalks look much like celery except that they are hollow like
bamboo. You might have come across lovage used in a Bloody Mary but not
have known what it was. The stalks make very nice straws.
What would our cooking be without herbs? I can't imagine recipes
without them. Just think of many of the dishes you eat. You'll probably
find a sprinkling of parsley in most. That and cilantro are the most
widely used herbs in cooking. But imagine what many of our spirits
would be without herbs? Many famous drinks use herbs and/or spices to
create their unique flavor profiles. Think of ouzo, pastis, akvavit,
Jägermeister, bitters, and even some brands of gin. Many cocktails have
some type of herb, like the classic mojito, made with mint.
This summer I decided to make good use of my herbs and make cocktails.
What would a summer party be without a cocktail or two? When
entertaining, it's good practice to offer a couple choices of cocktails
just as you would offer red and white wine. Here I have a choice of an
herbal and aromatic Lovage Collins (left in picture) and a sweet and
exotic Thai Basil Mojito. They're twists on two very classic cocktails.
I use lime in both, but a Collins is typically made with lemon juice
and has no herbs, whereas a mojito typically has mint, which I replace
with Thai basil.
This summer why not try something new? Create a libation or two and
don't limit yourself to just using mint as a garnish. Pick up some
herbs you've never used before at the farmers' market and try a few in
a recipe or a cocktail.
Lovage Collins
2 lime wedges
10 lovage leaves
2 ounces gin
1 ounce simple syrup, recipe follows
soda water
lovage sprig, for garnish
In a cocktail shaker, muddle together lime wedges, lovage leaves, gin,
and simple syrup with crushed ice. Pour into a chilled highball glass.
Top off with soda water. Garnish with lovage sprig. Yield: 1 drink.
Thai Basil Mojito
2 lime wedges
10 Thai basil leaves
2 ounces white rum
1 ounce simple syrup, recipe follows
soda water
Thai basil sprig, for garnish
In a cocktail shaker, muddle together lime wedges, Thai basil leaves,
rum, and simple syrup with crushed ice. Pour into a chilled highball
glass. Top off with soda water. Garnish with Thai basil sprig. Yield: 1
drink.
Simple Syrup
1 cup water
1 cup sugar
Combine water and sugar in a small saucepan; bring to a boil. Simmer
until dissolved and thick syrup forms. Once cooled, store the syrup in
a jar in the refrigerator until ready to use. Yield: 1 cup.
Joseph Erdos is a New York–based writer and editor, but above all a gastronomer and oenophile. He shares his passion for food on his blog, Gastronomer's Guide , which features unique recipes and restaurant reviews among many other musings on the all-encompassing topic of food.