Of course, herbs are indispensable in the kitchen. But, we often forget they inspire more than a mojito at the bar. Industry magazine Restaurant Hospitality has identified two herb-influenced cocktails among America’s best in 2015. Thank you RH for permission to share these awards.
Ferrel Douglas at Commander’s Palace in New Orleans created this rosemary-spiked martini.
“I was inspired by my grandfather, and this is a perfect cocktail for a southern gentleman (or woman) to sip as they sit on the front porch in a seersucker suit,” he says. “He also has a lot of rosemary growing in his yard, so the two are linked in my mind. And when the kitchen at Commander’s had some black cherry vinegar on hand, I knew I had to make a cocktail with it.”
Key Ingredients: Bourbon, Fee Brothers Cordial Syrup, Mandarine Napoleon, Black Cherry Vinegar, lemon, simple syrup, rosemary.
At The Whistler in Chicago, creators — Billy Helmkamp, Rob Brenner, Eric Henry – use unusual herb-based ingredients to concoct a lively green beverage.
Key Ingredients: Green Chartreuse, verdita, falernum, lime juice.
Historically, chartreuse liquor has been a blend of alcohol aged with 130 herbs, plants and flowers. Verdita is a blend of cilantro, mint, jalapenos, lime and pineapple juice. Falernum is a rum-based cordial from Barbados that includes lime, ginger, cloves and almonds.
Now that’s an herbal cocktail.
How do you incorporate herbs in your cocktails?