The secret to a refreshing cocktail or mocktail might be growing in the
garden
[April 30, 2025]
By JESSICA DAMIANO
If you enjoy a tasty, refreshing summer cocktail or mocktail, why not
grow your own?
No, you're not likely to grow the spirits -- although they do come from
plants (vodka from potatoes, tequila from agave and so on). But you can
grow other ingredients that make those spirits delicious.
Tips for growing mint and other flavorful herbs
Mint is the easiest herb to grow. It’s so easy it may take over your
garden if you aren’t careful, so plant it in a pot and keep the pot away
from the soil. Place the pot in full sun and water it regularly. In a
few short weeks, you’ll be able to pluck its leaves to liven up your
lemonade or mint julep.
If you want to get creative, experiment with a few different varieties.
My favorite is spearmint, but peppermint is classic. Chocolate mint,
pineapple mint and apple mint each have their charms, named for the
scents and flavors they impart. There’s even a specialty variety called
Cuban mint, an authentic choice for mojitos.
Basil, too, is available in several cocktail-worthy varieties. Genovese,
the Italian variety often paired with tomatoes, works equally well in
beverages, as do lemon and cinnamon varieties. Plant them in full sun
and provide water, but account for your climate and take care not to
over- or underwater them. Remove flower stalks, if they appear, to
prevent the leaves from turning bitter.
Lemon verbena smells heavenly and pairs as well with a gin and tonic as
it does with sparkling water. Most herbs don’t usually require
supplemental nutrients, but lemon verbena benefits from monthly
applications of organic liquid fertilizer. Water plants when the soil
begins to dry out; overwatering may lead to root rot.
When I have guests, I often muddle sage leaves with 1 ounce each of
vodka and ginger liquor, then add to a glass with 4 ounces of ginger
beer, and pineapple and lime juices to taste. It’s as simple as can be —
and just as impressive.
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This April 10, 2025, image provided by Jessica Damiano shows a
Pimm's Cup cocktail made with fresh mint, strawberries and cucumber
on Long Island, N.Y. (Jessica Damiano via AP)
 For the most concentrated flavor,
harvest herbs in mid-morning, after the dew has dried but before the
sun gets too hot. In my garden, that means around 10 a.m. Place
them, stem side down, in a glass of water indoors, out of direct
sunlight, until happy hour.
Strawberries, cucumbers and heat
Don’t forget the strawberries (bonus: The plants come back every
year in horticultural zones 4-9) and cucumbers, both mandatory
components of a proper British Pimm’s cup, one of my favorite
summertime cocktails.
I make mine by packing a highball glass with thinly shaved cucumber,
sliced strawberries, mint and a couple of sliced mandarin rounds,
then topping it with 1 1/2 ounces of Pimm’s No. 1 liquor and 4
ounces of lemonade or lemon-lime soda.
And if you like your drinks spicy, muddle a red-ripe slice of
jalapeno with lime juice and pour a shot of tequila over it, then
add your choice of mixer. Or drink it straight. I’m not judging you.
I’m just the garden lady.
___
Jessica Damiano writes weekly gardening columns for the AP and
publishes the award-winning Weekly Dirt Newsletter. You can sign up
here for weekly gardening tips and advice.
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