With the summer months upon us, now’s the time to look at how to turn the food you have growing in your garden into refreshing cocktails and non-alcoholic drinks.
Growing a cocktail garden is a lot more than growing garnishes. It’s about selecting the right botanicals which will impart a unique flavour and ultimately become a key ingredient and integral part of the cocktail.
Whether you’re growing herbs such as common mint, exotic fruits such as African-horned cucumber, or chilli varieties such the Aleppo pepper, every plant has a role to play in both the garden and in the glass.
THINK FLAVOUR
The more you delve into flavour, the more ideas will come to mind about their potential use. Take mint for example, slap it between your palms to release the oils, or muddle it in a shaken cocktail. Use the earthiness of sage leaves to flavour simple syrup in a cocktail. Jalapeños infused in tequila are a match made in heaven.
Rhubarb paired with strawberries makes
