Fruity, Herbal Summer Drinks

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Summer—so many delicious fruits are in season and the patches and trees they come from are overflowing. What to do with it all? Pies and cobblers come to mind…but what about herbs? Adding fruit and herbs together in a beverage is a wonderful way to use up all that extra fruit. I even encourage you to use up all parts of the fruit, peels and all.

There’s something for everyone in these recipes. Infused alcohols can be made into Martinis, Highballs, or added to your favorite mixer for those herbal bartenders or aspiring herbal mixologists. Herbal vinegars are a great non-alcoholic way to enjoy these flavors. Here are three delicious recipes for Summer.

 

Fresh ginger, cardamom and orange peel infused into Jameson Irish Whiskey. Yes, please!

 
 

Citrus-infused spiced Jameson

The warming spices and alcohol is a great transition between Summer and Fall. It’s great hot or cold.

For Summer: Once strained, this Orange-infused Jameson can be drank alone over ice as a Highball. Or pour 1 and 1/4 ounces over ice and top with 4 ounces of club soda.

For Fall: Add boiling water to an ounce of the strained infused Jameson. Add lemon and honey and a cinnamon stick for a delicious and unique hot toddy.

You will need:

  • 1-2 oranges

  • 1-2 thumbs of fresh ginger (peeling optional)

  • 5-6 cardamom pods

  • Jameson Irish Whiskey (or alcohol of choice)

Steps:

  1. Use a mortar and pestle or knife to crush the cardamom pods. Peel the oranges and chop the peels into 1/2” pieces. Chop the fresh ginger.

  2. Place all ingredients into a mason jar. Pack them in up to the rim just before the lid.

  3. Pour the Jameson into the mason jar, making sure the ingredients are covered by the liquid.

  4. Allow to sit for 1-2 weeks. Strain and enjoy!

 
 
 
 

Conifer-infused Martini

For a flavored martini, add a handful of Grand Fir tips to Vodka. Infuse the conifer tips into the Vodka for 1-2 weeks. Strain and mix 2 oz. Fir Tips infused Vodka with 1 oz. Dry Vermouth.

 
 

a Fruity vinegar with Orange peel, strawberries, and herbs. Delicious!

 
 

Herbal Shrubs

A fruity Vinegar Shrub is highly customizable and delicious. Perfect for Summer, I love to strain and add to seltzers, but you can go wild with the ways you can use it! Traditionally, shrubs were made to preserve ingredients, sometimes adding sugar or honey to help their shelf life and longevity. When made correctly, shrubs can be compared to a fine champagne.

First, you will start by making an Herbal Vinegar. Then, you will put it over heat with a sweetener to finish it up as a shrub.

You will need:

  • Fruit of Choice: two of my favorite delicious combinations are: grapefruit, strawberries, and mint or lemon balm; or wild huckleberries with lemon balm and borage.

  • Apple Cider Vinegar

  • 1 cup Sweetener (sugar, honey, agave, maple syrup)

  • Carbonated water or mixer of choice

Steps:

  1. Loosely chop fruits and herbs of your choosing and lightly pack them in a mason jar. Cover with Apple Cider Vinegar.

  2. Leave your herbal vinegar at room temperature for one day and then refrigerate for one week.

  3. Strain your wild plant or fruit vinegar, place it in a saucepan, and add the same amount of sugar or honey. You are basically making infused vinegar syrup. Bring the liquid to a boil and let simmer for one minute. If you used sugar, make sure it has completely dissolved. Stir.

  4. Strain again and let cool a bit, then pour into a clean jar or bottle. Screw the lid on tightly or cork the bottle, store in a cool, dark place or in a refrigerator. Because it is acidic, it will store for a few months.

  5. When ready to use, add ice to your glass. Strain and add vinegar to be about 20-25 percent of the volume in glass (1 1/2 oz. infused vinegar for every 3 oz. seltzer) and top with good quality carbonated water. Viola! You've made a shrub.

 
 
 
 

Herbal Salts for Beverages

Rim the edge of your herbal beverages with some delicious, edible herbal salts. Only 2 ingredients are needed. The salt takes on the color and flavor of the plant. Use the leftovers whenever you would use salt; it's also excellent on pop corn, rice, and salads, in soups, dressings, and sauces.

What you'll need:

  • 1/2 cup wild greens (For herbal beverages, I recommend lavender, lovage, or rosemary)

  • 1 cup coarse sea salt

  • Food processor or mortar and pestle

  • A piece of citrus to prepare the rim

    Steps:
    1. Cut wild plants and measure 1/2 cup fresh but not wet plants
    2. Place in food processor until chopped fairly fine
    3. Add salt and pulse until salts and herbs are blended
    4. Lay them out on a paper towel and allow to dry, usually 1-3 days. After dried, take a slice of lemon or other citrus and coat the rim of your glass. Place the rim in a plate with the salt in it. Store the leftover salt in a glass jar with lid.