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Garden Variety Cocktails

2 min read

Spring is the time of plans and projects and fresh herb cocktails.

Just like in cooking, fresh herbs can add a lot to your cocktail and they're a great way to experiment in your home bar. You can think of using herbs like you would bitters - sometimes they dominate a drink (like mint in a julep or mojito), while other times just a hint is used for aromatics and to highlight other flavors. Try and use the freshest herbs possible (we cut these from our garden!), just like you would use freshly squeezed juice or a quality syrup.

Ritual de Curación

The savory quality of sage pairs nicely with Sotol's floral notes, and the smoky bitters add complexity.

  • 2 oz Sotol
  • 3 sage leaves
  • 2 lime quarters
  • ½ oz Classic Gum Syrup
  • 2 dashes Bad Dog Fire and Damnation bitters
  • 1 dash Mr. Lee's Ancient Chinese Secret bitters

Muddle the sage, syrup, and lime quarters in a rocks glass. Add the sotol, bitters, and ice and stir to combine. Garnish: lime wheel and sage leaf.

Dragon's Daquiri

Tarragon, also known as Dragon Wort, has a subtle anise flavor that complements the funkiness of the dark rum and the ginger's bite.

  • 1 oz Dark Rum
  • 1 oz Light Rum
  • ¾ oz Lime juice
  • ½ oz Fiery Ginger Syrup
  • 4 Tarragon Leaves

Combine all ingredients with ice and shake until chilled. Strain into a chilled glass. Garnish: sprig of tarragon.

Dew of Spring

Light, crisp, and fruity without being too sweet. This makes a lovely brunch or weekend afternoon cocktail.


Combine the vodka, shrub, syrup and stir. Slap the rosemary sprig to bring out the oils and add it to the glass. Add the sparkling wine, pouring over the rosemary, and stir to combine. Optional additional garnish: grapefruit peel.

Jacqueline Lavande

This drink is essentially a more ethereal, long version of a Jack Rose.

  • 2 oz Eau de Vie (unaged appled brandy)
  • ½ oz Real Grenadine
  • ¾ oz Lemon juice
  • club soda
  • Sprig of lavender

Combine the eau de vie, grenadine, and lemon juice with ice and shake until chilled. Strain over ice into a highball glass and top with soda. Slap the lavender to bring out the oils, rub over the rim of the glass, and use as garnish.


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