| Summer Cocktails |
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Trendy mixologists needn’t look any further than the herb garden when preparing summer drinks. Fresh herbs are emerging as a star ingredient at the bar, with the likes of rosemary, thyme, tarragon and basil being muddled, mixed and infused into spirits, taking their aromatic flavors from the ground to the glass. Aziza, San Francisco, CA “Meyer-lemon”—basil & vodka; $10 Harbour, New York, NY “Shinnecock”—10 cane, peach, lemon, rosemary; $12 Casa Cocina Y Cantina, Los Angeles, CA “Margarita Lavanda”—Fresh lavender and mint muddled with house-made lavender simple syrup, lime and Casa Noblé Tequila; $12 Counter, New York, NY “Tie Me to The Bedpost”—Lavender-rosemary infused vodka & cranberry nectar; $12 Poste Moderne Brasserie, Washington, DC “Taste of Summer”—Tarragon infused Absolut Citron with house-made raspberry-tarragon syrup, topped with seltzer water; $11 Tavern at the Park, Chicago, IL “Mint Condition”—Bacardi Raspberry Rum, soda water, and a dash of Cointreau muddled with fresh raspberries and mint; $10 |
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