The Bartender’s Garden
Admittedly, I’m a crappy gardener. I don’t think a single plant I’ve ever planted has lived. However, I don’t think it’s due to lack of knowledge or skill—I instead chalk it up to lack of motivation. Who really has the energy to water a plant everyday? I can barely get up everyday as is.
Well, maybe this will change my life: The Bartender’s Garden. Ryan Magarian, a mixologist in Seattle, has a “sacred seven” list of herbs that he uses for cocktails (recipes included) and has a number of tips for keeping that garden green:
- Spearmint: mojitos/any cocktail for “refreshing touch”
- Basil: combine with mojito or pear brandy
- Thyme: pairs with peach; ideal for Bellini
- Rosemary: gin cosmopolitans
- Tarragon: complements peach, e.g., peach vodka
- Sage: tequila; margaritas
- Cilantro: lemonade; mango daiquiris
Of course, if you brew your own beer, you can add herbs for extreme brews. Also, instead of just using herbs as ingredients in cocktails, you can use them for creating your own liqueurs.
