The Secret to Refreshing Cocktails and Mocktails
Introduction to Garden Fresh Drinks
If you enjoy a tasty, refreshing summer cocktail or mocktail, why not grow your own? No, you’re not likely to grow the spirits — although they do come from plants (vodka from potatoes, tequila from agave and so on). But you can grow other ingredients that make those spirits delicious.
Growing Your Own Ingredients
The easiest herb to grow for your cocktails or mocktails is mint. It’s so easy it may take over your garden if you aren’t careful, so plant it in a pot and keep the pot away from the soil. Place the pot in full sun and water it regularly. In a few short weeks, you’ll be able to pluck its leaves to liven up your lemonade or mint julep.
Tips for Growing Mint and Other Flavorful Herbs
Mint is available in several varieties. My favorite is spearmint, but peppermint is classic. Chocolate mint, pineapple mint, and apple mint each have their charms, named for the scents and flavors they impart. There’s even a specialty variety called Cuban mint, an authentic choice for mojitos.
Basil, too, is available in several cocktail-worthy varieties. Genovese, the Italian variety often paired with tomatoes, works equally well in beverages, as do lemon and cinnamon varieties. Plant them in full sun and provide water, but account for your climate and take care not to over- or underwater them. Remove flower stalks, if they appear, to prevent the leaves from turning bitter.
Lemon verbena smells heavenly and pairs as well with a gin and tonic as it does with sparkling water. Most herbs don’t usually require supplemental nutrients, but lemon verbena benefits from monthly applications of organic liquid fertilizer. Water plants when the soil begins to dry out; overwatering may lead to root rot.
When I have guests, I often muddle sage leaves with 1 ounce each of vodka and ginger liquor, then add to a glass with 4 ounces of ginger beer, and pineapple and lime juices to taste. It’s as simple as can be — and just as impressive.
Harvesting Herbs for the Best Flavor
For the most concentrated flavor, harvest herbs in mid-morning, after the dew has dried but before the sun gets too hot. In my garden, that means around 10 a.m. Place them, stem side down, in a glass of water indoors, out of direct sunlight, until happy hour.
Other Garden Fresh Ingredients
Don’t forget the strawberries (bonus: The plants come back every year in horticultural zones 4-9) and cucumbers, both mandatory components of a proper British Pimm’s cup, one of my favorite summertime cocktails.
I make mine by packing a highball glass with thinly shaved cucumber, sliced strawberries, mint, and a couple of sliced mandarin rounds, then topping it with 1 1/2 ounces of Pimm’s No. 1 liquor and 4 ounces of lemonade or lemon-lime soda.
And if you like your drinks spicy, muddle a red-ripe slice of jalapeno with lime juice and pour a shot of tequila over it, then add your choice of mixer. Or drink it straight. I’m not judging you. I’m just the garden lady.
Conclusion
Growing your own ingredients for cocktails and mocktails can add a fresh and exciting twist to your summer drinks. With a little creativity and some basic gardening skills, you can create delicious and unique beverages that will impress your friends and family.
FAQs
- Q: What is the easiest herb to grow for cocktails?
- A: Mint is the easiest herb to grow for cocktails and can be harvested in as little as a few weeks.
- Q: How often should I water my herbs?
- A: Water your herbs when the soil begins to dry out, but avoid overwatering, which can lead to root rot.
- Q: What is the best time to harvest herbs for the most concentrated flavor?
- A: Harvest herbs in mid-morning, after the dew has dried but before the sun gets too hot, for the most concentrated flavor.
- Q: Can I grow strawberries and cucumbers for cocktails?
- A: Yes, strawberries and cucumbers are great ingredients for cocktails and can be grown in your garden. They are essential components of a traditional British Pimm’s cup.
By JESSICA DAMIANO
If you enjoy a tasty, refreshing summer cocktail or mocktail, why not grow your own?
- A: Yes, strawberries and cucumbers are great ingredients for cocktails and can be grown in your garden. They are essential components of a traditional British Pimm’s cup.
No, you’re not likely to grow the spirits — although they do come from plants (vodka from potatoes, tequila from agave and so on). But you can grow other ingredients that make those spirits delicious.
Tips for growing mint and other flavorful herbs
Mint is the easiest herb to grow. It’s so easy it may take over your garden if you aren’t careful, so plant it in a pot and keep the pot away from the soil. Place the pot in full sun and water it regularly. In a few short weeks, you’ll be able to pluck its leaves to liven up your lemonade or mint julep.
If you want to get creative, experiment with a few different varieties. My favorite is spearmint, but peppermint is classic. Chocolate mint, pineapple mint and apple mint each have their charms, named for the scents and flavors they impart. There’s even a specialty variety called Cuban mint, an authentic choice for mojitos.
Basil, too, is available in several cocktail-worthy varieties. Genovese, the Italian variety often paired with tomatoes, works equally well in beverages, as do lemon and cinnamon varieties. Plant them in full sun and provide water, but account for your climate and take care not to over- or underwater them. Remove flower stalks, if they appear, to prevent the leaves from turning bitter.
Lemon verbena smells heavenly and pairs as well with a gin and tonic as it does with sparkling water. Most herbs don’t usually require supplemental nutrients, but lemon verbena benefits from monthly applications of organic liquid fertilizer. Water plants when the soil begins to dry out; overwatering may lead to root rot.
When I have guests, I often muddle sage leaves with 1 ounce each of vodka and ginger liquor, then add to a glass with 4 ounces of ginger beer, and pineapple and lime juices to taste. It’s as simple as can be — and just as impressive.
For the most concentrated flavor, harvest herbs in mid-morning, after the dew has dried but before the sun gets too hot. In my garden, that means around 10 a.m. Place them, stem side down, in a glass of water indoors, out of direct sunlight, until happy hour.
This April 10, 2025, image provided by Jessica Damiano shows mint stems keeping fresh in a glass of water on Long Island, N.Y. (Jessica Damiano via AP)
Strawberries, cucumbers and heat
Don’t forget the strawberries (bonus: The plants come back every year in horticultural zones 4-9) and cucumbers, both mandatory components of a proper British Pimm’s cup, one of my favorite summertime cocktails.
I make mine by packing a highball glass with thinly shaved cucumber, sliced strawberries, mint and a couple of sliced mandarin rounds, then topping it with 1 1/2 ounces of Pimm’s No. 1 liquor and 4 ounces of lemonade or lemon-lime soda.
And if you like your drinks spicy, muddle a red-ripe slice of jalapeno with lime juice and pour a shot of tequila over it, then add your choice of mixer. Or drink it straight. I’m not judging you. I’m just the garden lady.
Jessica Damiano writes weekly gardening columns for the AP and publishes the award-winning Weekly Dirt Newsletter. You can sign up here for weekly gardening tips and advice.
For more AP gardening stories, go to https://apnews.com/hub/gardening.
<p>Originally Published: April 29, 2025 at 3:09 PM EDT</p>
