Leafy greens aren’t just for salads—take advantage of the season’s harvest and put a fresh twist on your alcohol regimen. We got the scoop from top mixologists at Savoy, Yerba Buena, Bar Milano and more on how to make these "green" cocktails. Most of us are familiar with mint mojitos and juleps, but all kinds of herbs, known for their unique aromas and healing properties, have been used in liquid concoctions since ancient times. Whether you grow your own herbs or pluck them from your local farmer’s market, looks like it’s thyme for a drink.
Left: “Summer Sazerac” by Michael Cecconi at Savoy; and Right: “The Fling” at Jane
“Summer Sazerac” by Michael Cecconi at Savoy 3-4 sugar cubes (or 1 tbsp. sugar)
6-8 dashes Peychaud’s Bitters
3 oz. Old Overholt rye whiskey
½-oz. anise hyssop-infused bourbon
Place the sugar cubes in a shaker and soak them with the bitters, then muddle into a “sludge.” Add the rye whiskey and the anise hyssop-infused bourbon (blanch the blossoms and blend with the bourbon; chill overnight and strain). Add ice, shake, and strain into a chilled martini glass. Garnish with a long strip of orange zest.
“323” by Tony Abou-Ganim at Bar Milano 1 ½ oz. rosemary-infused Hendrick’s Gin
2 lemons, fresh-squeezed
¼ oz. reduced balsamic vinegar
3 fresh basil leaves
3 fresh, sliced strawberries
Infuse gin with a sprig of rosemary for a minimum of five days. Muddle basil and strawberries with the balsamic reduction, combine with rest of ingredients, shake, and strain ino a coupe glass.
“Provençale” by Dushan Zaric and Jason Kosmas at Employees Only 1 ¾ oz. Lavender-infused Plymouth Gin
1 ¼ oz. Vermouth de Provence (French dry vermouth infused with Herbs de Provence [rosemary, lavender, anise, etc.])
¾ oz. Cointreau
Pour all ingredients into a mixing glass. Add large, cold ice. Using a bar spoon, stir for 40 revolutions. Strain into a chilled martini glass and garnish with an orange twist.
“Gazpacho” by Louis Andia at Pamplona
2 oz. beet-infused vodka
1 tbsp. fresh lime juice
1/8 tsp. powdered coriander seeds
4 sprig of fresh basil
1 oz. watermelon (seed-free)
1 oz. cucumber (peeled and seed-free)
In a pint glass, muddle fresh basil, coriander, watermelon, and cucumber. Add ice, beet-infused vodka, and fresh lime juice into the glass. Shake the mixture vigorously and strain into a martini glass. Garnish with a basil leaf.
“The Fling” by Jeff Blath at Jane
2 lemon wedges
1 pinch of fresh tarragon leaves
1 oz Sauvignon Blanc
1 oz St. Germain Elderflower liqueur
2 oz vodka
Muddle the lemon and tarragon, pack mixing glass with ice and rest of ingredients, shake, and serve in a high ball glass topped with club soda.
“Poquito Picante” by Artemio Vasquez at Yerba Buena 6 to 8 cilantro leaves
2 slices of cucumber, with skin
3 slices of seedless jalapeno
¾ oz. fresh lemon juice
¾ oz. simple syrup
½ oz. Cointreau
2 oz. Tanqueray gin
Muddle cilantro, cucumber, and jalapeno with lemon juice, pressing gently. Add remaining ingredients, shake well and strain twice. Garnish with a dry chili pepper.
“Shiso Julep” by Anita Lo and Jorge Salamea at Bar Q 1 oz. lime juice
1 oz. simple syrup
3 to 4 shiso leaves (muddled)
2.5 oz. Maker’s Mark
Splash soda
Combine all ingredients with ice and shake. Serve and garnish with shiso leaves.
If making your own is too much work, you can always sample Lipton's rosemary-laced tea-ade and green tea cosmo this weekend at Shecky's Girls Day Out in the Hamptons. Complimentary and refreshing—sounds like our kind of herb.
