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.