Spring is upon us, which means herb’s the word. Fresh herbs are delicious and nutritious…we all know that. So many ways to use ‘em, but we generally stick to the tried-and-tested. Why not branch out a little with your mean lean greens? And by that we really mean…why not use ‘em to infuse your booze?
Here are some of our absolute favorite ways to use fresh-picked herbs at your next spring soiree. A little unexpected, a LOT of delicious. Merry mixing.
BASIL
The old: In pesto, caprese salad, or Southeast Asian stir fry.
The new: Rhubarb Basil Cocktail. http://www.thekitchn.com/spring-cocktail-recipe-rhubarb-basil-cocktail-recipes-from-the-kitchn-51569
DILL
The old: With cured salmon, capers, and cream cheese.
The new: Cucumber, Dill, and Lime Tequila Cocktail. http://ahappyfooddance.com/dill-icious-cocktail/
LEMONGRASS
The old: With your Thai or Vietnamese soups and curries.
The new: Grapefruit, Ginger, and Lemongrass Sake Cocktail. http://www.bojongourmet.com/2014/03/grapefruit-ginger-and-lemongrass-sake.html
MINT
The old: With lamb, pho, or your humdrum mojito.
The new: Burbon and blueberries, baby. http://www.climbinggriermountain.com/2014/04/foodie-fridays-blueberry-bourbon-cooler-with-fresh-mint.html
PARSLEY
The old: In stuffings, chimichurri, soups, or pasta sauce.
The new: The Parsley Gin Julep. http://www.foodandwine.com/recipes/parsley-gin-julep-cocktails-2008
ROSEMARY
The old: Paired with garlic and lemon in chicken or potato dishes.
The new: Ruby Red and Rosemary Honey Cocktail. http://cookieandkate.com/2013/ruby-red-grapefruit-and-rosemary-honey-cocktail/
SAGE
The old: With brown butter and squash ravioli.
The new: The Sage Beekeeper Cocktail. http://www.cookingchanneltv.com/recipes/alie-ward-and-georgia-hardstark/the-sage-beekeeper-cocktail.html
THYME
The old: With pasta, poultry, or seafood.
The new: Tricked-out with blood oranges. http://www.foodnetwork.com/recipes/giada-de-laurentiis/herb-and-orange-negroni-recipe.html
