By Tripti Stashefski • Special to The Current
As Spring brushes us with her warmth and rain, we quickly forget our heavy coats, throw our snow shovels aside, and welcome the rejuvenating impact of the sun. Trees prepare to burst with life and we begin to notice the green peeking through our garden beds once again.
No later than the daffodils start to smile towards the sky, we are dreaming of the endless, delicious possibilities that the season can bring to our palates. Fresh, seasonal produce isn’t just limited to making your dinners remarkable; it can take your cocktails to the next level too.
We know that fruits, particularly citrus, can lend a tremendous hand in building a luscious libation. But what about all those aromatic herbs we are preparing our planters for? How can we use them to take our favorite spirits from good to great?
Pick Your Bunch
The very first step to success is to make sure your herbs are fresh and happy. Wilted basil or browning rosemary are not going to give you the flavor or aroma desired to heighten your cocktail. Pick bright, bouncy, well-hydrated herbs and give them a proper wash before moving on.
Handle Them Right
Tender herbs, such as cilantro, basil, mint, and tarragon, can leach out a beautiful flavor without much work. Avoid the muddler and reach for your shaker instead.
Hardier herbs, like rosemary, sage, and thyme, welcome a little bruising to release their oils. Pick a sprig of rosemary and smell it. Now, place it in your palm and smack it with your other hand. Deep breath in. Now you’re getting it, right?!
Add ice, the spirit, and the herb you’re playing with. Shake and taste! Let your tastebuds guide you as you decide whether the flavor will pull through the other ingredients you want to add.
Sweeten the Pot
An herbaceous drink can benefit from a sweetener to create a smooth, balanced flavor. Add a dash to a spoonful, based on your liking, of agave, simple syrup, or honey. You may even consider using your herbs in the creation of your sweetener.
One part water, one part sugar, and your heart’s measurement of an herb can simmer into a lovely syrup that you can store and use for weeks. Lavender, thai basil, and rosemary are just a few herbal syrup ideas to start with.
Finishing Note
Just as a wine lover seeks balance of components, so does a cocktail enthusiast. The flavor, aroma, texture, appearance, and alcohol content all play a part in how much we enjoy what is in our glass. As we build cocktails, we think about the layers of flavor that each ingredient is adding. Herbs can take a simple three ingredient drink from acceptable to delectable. Let the season inspire you. Now, who is ready to plant their cocktail garden?? Cheers to a happy and healthy Spring
Tripti Stashefski is Head Bartender at The Marion Hose Bar located at 16 W. Broadway in Jim Thorpe. For more visit www.marionhosebar.com
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