Make Your Own Herb-Infused Syrups for Cocktails and Refreshing Drinks

In my tenure at Gardener's Supply, I've been staff horticulturist, retail nursery supervisor, and product information specialist. For a natural teacher, avid gardener, and plant geek, this work is a perfect fit.

Twenty-five years ago, our old farmhouse yard was a blank lawn canvas. Native shrub and tree borders planted then now shelter and feed songbirds. Fertile soil supports productive vegetable gardens and flowering perennial beds. I've added fruit and nut trees, blueberries, raspberries, elderberries feeding family and wildlife. Chickens and tropical houseplants occupy long New England winters. My education is in horticulture and landscape design; I've authored four gardening books.

Fruit syrups presented in Clip-Top Bottles.

Simple syrup is essential for many cocktails—adds sweetness without sugar grit. Also great for homemade sodas. Basic recipe: 1 part sugar to 1 part water. For “rich” syrup, increase sugar to 2 parts.

Golden Jubilee agastache

To make simple syrup, combine sugar and water in a small saucepan. Heat until sugar dissolves. If using herbs, add to boiling syrup, then remove from heat to steep until cool. Strain.

Store in refrigerator; keeps about a week. For longer storage, add vodka as preservative—~1 oz per quart of syrup.

Use in cocktails calling for simple syrup (Whisky sours, mojitos). Flavored syrups shine in punches, homemade sodas, or your own classic cocktail twists. Here's what's growing in our cocktail garden:

Golden Jubilee agastache (anise hyssop) imparts licorice flavor. Crush a few leaves with a wooden muddler/spoon in glass before building a drink, or infuse ½–1 cup leaves in simple syrup.

Alpine strawberry

Alpine strawberries make sweet, dainty garnish for fruity drinks. Drop in glass or thread onto decorative pick.

French tarragon

French tarragon pairs well with gin or vodka, needs little else. Add tarragon syrup (1 part each sugar/water to a few tbsp fresh leaves) and a citrus twist. Yum!

Rosemary syrup adds surprising, subtle flavor to ginger ale, fruit punches, cocktails. Boil 1 tbsp rosemary needles in 1 cup each water and sugar. Strain. Rosemary sprigs and muddled leaves are dynamite in tomato-based drinks.

Mint is the classic simple syrup herb (½–1 cup leaves); muddles well. Lime mint adds citrus hint to mojitos, juleps, lemonade, iced tea.

Thai basil makes a killer addition to bloody Marys. For basil-infused vodka, pack jar with clean fresh leaves, cover with vodka, steep 1–2 days to desired intensity, strain. Basil simple syrup (1 part each water and packed leaves to 2 parts sugar) enhances iced tea and fruit drinks.

Otto Quast lavender

Lavender flower buds and blooms add lovely color to champagne, vodka, gin, club soda drinks. Add a few tbsp buds/young flowers to 1 cup water and 2 cups sugar, boil, steep 5–10 minutes. Strain.

Pineapple sage

Pineapple sage syrup combines earthy and fruity flavors, perfect for summer drinks. Use ~¼ cup leaves in simple syrup. Plant is lovely in garden, attracts hummingbirds.

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