Building a recipe around fresh herbs from the garden is one of many warm weather luxuries. Freshly picked and full of flavor, they can perk up any dish, as well as many beverages! When it comes to interesting ways to use those basil and mint leaves, or any other fun garden herbs you have, we recommend incorporating them in your drink for a cool new summer cocktail. Here are some great ones that we really love - for a more pronounced taste, steep the herbs for a longer time to really infuse the liquids.Be sure to let us know your favorite garden-inspired drink recipes below!

Rosemary Lemon Fizz

by Jon Gasparini, Rye, San Francisco
1 ½ oz SKYY Infusions Citrus Vodka
½ organic Rosemary sprig
½ oz Meyer Lemon Juice
½ oz Lemongrass Simple Syrup
Dash of Soda

Muddle rosemary with lemon juice and simple syrup in a shaker. Add ice and SKYY Citrus Infusions Vodka and shake. Strain over fresh ice and top with soda. Garnish with fresh rosemary sprig.

Sweet-Lychee Ginger

Created by Alex Straus, Suite 700 at the Hotel Shangri-La, Los Angeles
1.5 oz SKYY Infusions Ginger
1.5 oz Lychee Puree*
4 Mint Leaves
0.5 oz Fresh Lime Juice

Muddle 3 of the mint leaves in a cocktail shaker to release oils. Add the rest of the ingredients to the shaker with ice and shake vigorously. Strain into a cocktail glass and garnish with remaining large mint leaf.

*To make lychee puree, purchase a can of lychees in light syrup and blend well.

X-Rated Summer

1.5 oz X-Rated Fusion Liqueur
2 oz Watermelon Juice
4 Basil leaves
.5 oz Meyer lemon juice

Muddle fresh basil, lemon and watermelon. Add ice, X-Rated Fusion and shake. Strain into champagne flute and top with Prosecco or dry sparkling wine or soda

Cielo Rosso

Served at the Walnut Creek Yacht Club outside of San Francisco (in the Bay Area), created by Manny Hinojosa
1 oz Campari
2 oz SKYY Infusions Citrus
2 oz Fresh Ruby Red Grapefruit Juice
1 oz fresh lemon juice
1 ounce Simple Syrup
Fresh Basil

Shake ingredients with ice, and strain into a cocktail glass. Garnish with a lemon twist and a fresh basil leaf.

Somewhere in Thyme

2 oz Flor De Caña 4 year white
1 oz Agave syrup (or simple syrup/honey syrup)
1 oz Fresh Valencia O.J.
10 Fresh thyme leaves

Build in Collins glass and add thyme & sweetener. Lightly press thyme with sweetener, add citrus and rum. Stir, add ice, stir again and top with sparkling wine (or soda water).

The LiberTea

makes one large pitcher
4 c water
4 c lemonade
4 black tea bags
1 c fresh basil leaves
½ c Wild Turkey Bourbon
1 ½ c American Honey

In a large saucepan, boil 2 cups water. Remove from heat; add 4 teabags of black tea. Steep 8 minutes; discard teabags. Add 2 cups cold water and lemonade; transfer to pitcher and chill. Add fresh basil leaves. Using a wooden spoon, crush basil until fragrant. Stir in Wild Turkey Bourbon and American Honey. Serve over ice.