Whether your drink of choice is a mojito, a gin and tonic or a classic iced tea, chances are it could use some zing from your garden.
You might be surprised to learn about the range of edible plants that can enhance special drinks. Many are easy to raise, even for beginners; you might already be growing some of them.
So-called cocktail gardens, aka bartender’s gardens, are dedicated to the concept of "fresh is best" — often mentioned in connection with locally grown food but equally valid for beverages. They are popping up everywhere, from suburban yards to urban containers and small plots at fancy restaurants.
Have a chat with your tastebuds to see what you might like in your own cocktail garden.
Plants to grow
• Fresh herbs pack a powerful punch in a small package. If you have room for only one modest pot, grow your favorite cocktail herb to get the most out of limited space.
Mint, an essential ingredient in juleps and mojitos, might be best in a container even for gardeners with lots of room, because it’s an aggressive grower.
For non-alcoholic drinks such as lemonade and iced tea, it adds a refreshing note.
Other herbs that can enhance drinks include basil, lavender, lemon balm and rosemary. Try them as garnishes or stirring sticks, crush or muddle them when mixing, or use them in simple syrup (recipe follows).
A little can go a long way, so start cautiously until you figure out how much flavor you prefer.
• Flowers add a more subtle flavor with a touch of elegance.
Sprinkle a few rose petals in a clear glass pitcher of lemonade for a lovely presentation, or garnish an adult beverage with a nasturtium blossom.
If you grow pansies or have access to wild violets, try freezing single flowers or petals inside ice cubes. Both kids and grown-ups will be impressed.
An important note on safety: Though herbs, fruits and vegetables are grown with consumption in mind, that isn’t always the case with flowers.
Rinse flowers thoroughly before using, and — whether you buy them or grow your own — confirm that no herbicides, pesticides or other potentially harmful chemicals were used.
It’s also wise to keep in mind that not every flower that looks pretty is safe to consume (or tastes good) — so, unless you’re absolutely sure, do a quick internet search to find out.
• Fresh fruits and vegetables — juiced, crushed or used as garnishes — can elevate drinks from routine to royalty.
For a daiquiri to remember, start with homegrown strawberries. For a thoughtful bloody Mary garnish, add a perfect little cherry tomato.
If you have the space and time to cultivate fruit trees, apples and pears grow well in Ohio and inspire all kinds of beverages — from juice and cider to brandy.
Or if a small, potted tree fits your lifestyle better, a miniature lemon or lime can yield juicy, intensely flavored fruits.
A recipe to try
Simple syrup, an ingredient in many drinks, really is simple to make and is highly versatile.
Simmer equal parts water and granulated sugar with flavoring ingredients — citrus zest, for instance, or a handful of herb leaves — until the sugar dissolves, usually several minutes. Remove from heat and allow to cool.
Strain liquid to remove all solids, then refrigerate for up to several weeks.
Use in your favorite drink; for best results, sip in a comfy chair while admiring your garden.
Diana Lockwood, a freelance writer covering gardening topics, posts on Facebook at https://ift.tt/2nBl2sb.
The Link LonkAugust 30, 2020 at 06:33PM
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Gardening: Fresh herbs, flowers provide boost to summer beverages - The Columbus Dispatch
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