Garden Cocktails
Refreshing sips made to be enjoyed in the garden, paired with garden glassware.
Shadows stretch long, bare feet in the sun warmed grass, a cold glass of something to sip slow in my hand, heading out to wander in the garden. Sharing three cocktails full of garden flavors to sip while you wander, or to be enjoyed with a friend in the garden or at your garden party.
Two of these recipes–the Summer Sunrise and the Garden Party–were created with my friend, Katie Iwanin. Katie and I started the cocktail making process by first picking what was available in the garden, and thinking about what flavors would be good together. Katie shared with me that when you create a cocktail recipe, you need to start with what is called the cocktail ‘holy trinity’ - sweet, sour and spirit. The cocktail needs a bit of each in order to be balanced and delicious. Katie talked me through both cocktails and how she felt each flavor would compliment each other.
The Rhubarb Collins is a cocktail my husband and I riff on each spring. We often make the simple syrup and just enjoy it with club soda, which is a lovely spring drink.
You will notice the glasses I have chosen have sturdier stems, or no stem. I chose these glasses to make it easy to prop on the edge of a garden bed or on a garden bench without the fear of it tipping over.
Rhubarb Collins
Makes 2 cocktails
This cocktail captures the spring delight of rhubarb in a new take on a Tom Collins. This recipe makes two, perfect to sip with a friend on a garden bench.
Rhubarb Syrup
4 c. rhubarb, cut into 1-inch pieces
1 1/3 c. sugar
3 c. water
3 strips of lemon peel
A squeeze of fresh lemon juice (optional)
Add rhubarb, water, sugar, and lemon peel to a large pot and bring it to a low simmer.
Cook for 10-12 minutes, stirring occasionally to dissolve the sugar and soften the rhubarb.
Once rhubarb is very soft, mash with a potato masher until well broken down.
Remove from heat and let the mixture steep for 15-20 minutes. This makes a deeper red and flavorful syrup.
Pour through a cheesecloth-lined mesh strainer. Let sit 20 minutes or until all liquid drains through, then gather cheesecloth ends together and squeeze out any leftover juice. Compost the rhubarb pulp.
Add a squeeze of lemon juice for brightness and stir (optional).
Store the syrup in the fridge for one week or freeze it to enjoy during cooler months.
Rhubarb Collins
3oz. rhubarb syrup
3oz. gin (botanical gin is preferred)
Club soda
two lemon thyme sprigs (optional)
1. Shake rhubarb syrup and gin over ice in a cocktail shaker until shaker is ice cold.
2. Strain between two cocktail glasses, and top off with club soda.
3. Garnish with a thyme spring.
I included a fun bottle to store your rhubarb syrup in, as well as two glass options. Love the vintage coupe with a touch of silver, and the ribbed glasses for some fun light play through the pink beverage.
1 Liter French Glass Bottle with Swing Top Lid
S/4 Petite Vintage Silver Rimmed Glasses
Summer Sunrise
Makes 1 cocktail
This cocktail perfectly captures the moment of enjoying a ripe sungold tomato. It is a delicate balance between sweet and savory, with a stunning sunny color.
6 yellow cherry tomatoes
Pinch of sea salt
1 1/2oz. Vodka
.25 oz. olive oil
.5 oz. fresh squeezed orange or tangerine juice
.25 oz. honey syrup (1part honey 1 part hot water)
4 springs thyme
Muddle together cherry tomatoes and sea salt in the base of a metal shaker.
Add the vodka, olive oil, tangerine juice, and honey syrup.
Remove thyme leaves from stem, slap the herbs between your hands before adding to the shaker. This helps them release their oils and flavor into the drink.
Fill shaker half to three quarters full of ice and shake vigorously until shaker is very cold.
Strain over a lowball with three ice cubes.
Top with a thyme sprig and a cherry tomato.
I love the idea of a ribbed short glass here to highlight the sunny glow of this cocktail.
Garden Party
Makes 1 cocktail
This cocktail reminds me of a fancy garden party, where guests mingle between the lavender and rosemary bushes, sipping and chatting. This cocktail is perfectly sweet, balanced with the piney floral hint of lavender and gin. It is highly recommended to top with Champaign for an extra fancy summer party.
1 1/2 oz. Gin
3/4 oz. fresh squeezed orange or tangerine
3/4 oz. honey syrup (1 part honey, 1 part hot water)
2 sprigs of lavender
1 or 2oz. of Champaign (optional)
Pour the gin, tangerine juice, and honey syrup into a metal shaker.
Remove lavender leaves from stem, slap the herbs between your hands before adding to the shaker. This helps them release their oils and flavor into the drink.
Fill shaker half to three quarters full of ice and shake vigorously until shaker is very cold.
Strain into a coupe glass and top it off with the Champaign and a lavender bloom.
I chose a more organic blown glass for an elegant, yet elevated cocktail. A spring of lavender would sit beautifully in each.
Handblown Mexican Recycled Oval Cocktail Glass Smoke Blue