They're calling to you, those bundles of herbs on the farmer's market tables, and those sprigs springing up from pots at the store. Roast something with me, they're saying. Turn me into an aromatic, autumnal wonder, a Thanksgiving feast, a meal so fresh, so slow-cooked, so devoid of jarred or dried spices that your friends and loved ones will marvel at your patience and skill.
We say buy those herbs, then do them one better: Put them in a cocktail. Whether it's basil, thyme, or even coriander that's got your eye (and ear), we've got four recipes that will make their flavors sing.
2-3 Thyme sprigs
2 Lemon wheels
1 Tbs simple syrup
2 oz Gin
Trim the stems off of the thyme leaves, and place two in the bottom of a Collins glass. Add berries, lemon, and simple syrup. Muddle lightly.
Fill the glass half-way with cracked ice, then add the gin. Stir. Top with club soda. Garnish with the remaining thyme sprig.
2 oz Vodka
3/4 oz Lime juice
1/4 oz Simple Syrup
8 Coriander leaves
1 splash ginger beer
Dash of orange or grapefruit bitters
Combine all ingredients in a highball glass, stir, then fill glass with crushed ice. Top with a splash of ginger beer, then stir to combine.
Sage, Elderflower & Cucumber White Sangria
Adapted from Brian McGrory, Public
3 oz Sauvignon Blanc
1 oz Vodka
1 oz Triple Sec
1 dash Lime juice
1 dash St-Germain
1 dash White Cranberry Juice
1 Sage Leaf
1 teaspoon diced cucumber
Combine all liquid ingredients in a mixing glass, stir and pour into a Collins glass half-filled with cracked ice. Stir in cucumber pieces and sage leaf.