Go to the garden for your next cocktail.
Arugula, dandelion and other fresh-from-the-greenmarket finds may not be your first choice for at-home cocktails, but celebrated mixologist Charlotte Voisey advocates their use. “Don’t be afraid of incorporating lesser-known herbs and leaves into your drinks,” Voisey says. Like commonly used mint in the classic mojito, other greens “can add a fresh, aromatic accent. Just don’t over-muddle them because you’ll discover their bitter and sometimes powerful flavor.” Fresh fruits like watermelon, strawberry and rhubarb pair particularly well with seasonal greenery (including artichoke and basil) over a gin or vodka base, adding a refreshing note of sweetness to these herbaceous creations.
Here are two other garden-fresh cocktails whipped up by celebrated mixologist Charlotte Voisey:
Late Summer Pic-Nic
2 ounce Lillet Blanc
1 ounce Dandelion and Burdock coridal
2 ounce Soda water
Build ingredients over fresh ice in a tall glass. Garnish with edible flowers if desired.
Arugula & Watermelon
3 large pieces of watermelon
4 Pink peppercorns
3/4 ounce arugula infused simple syrup
fresh lime juice
1 1/2 ounce Hendrick’s gin
2 dashes of celery bitters
Crush pink peppercorns in bottom of mixing glass, add watermelon and muddle. Add all other ingredients and shake well. Double strain into a martini glass. Garnish with an Arugula leaf and cracked pink peppercorns on top.