The Seattle Times: Mojito Motivation
Seattle Times staff reporter Nicole Tsong and Seattle mixologist Ryan Magarian want us to think outside the box this summer when it comes to gardening. Instead of planting ruby red heirloom tomatoes or mounds of zucchini, they urge us to choose a few select herbs, specially tailored to mixed drinks, and reap the social benefits.
Just imagine entertaining with sage margaritas, basil highballs, thyme bellinis, rosemary cosmopolitans, tarragon peach cosmopolitans, and mint mojitos all summer!
Magarian suggests seven savory herbs that work well as cocktail accents, garnishes, or shining stars to get us started:
Spearmint: A must for the classic mojito, spearmint can be added to any cocktail, like a cosmopolitan, for a refreshing touch.
Basil: Combine it with mint in a mojito for another zippy layer, or use it with pear brandy.
Thyme: It pairs well with peach flavors and is ideal for a Bellini.
Rosemary: This herb’s clean flavor works well with gin cosmopolitans.
Tarragon: Also complements peach flavors, like peach vodka.
Sage: The earthy, dry flavor marries well with tequila and will raise your margarita to the next level.
Cilantro: Add it to plain lemonade to drink with a Mexican meal, or mix it into a mango daiquiri.
The Seattle Times: The Bartender’s Garden
Staff illustration by Kristopher Lee / Seattle Times
