May 172018
Under-served Herbs

I finally have had time and space to do some gardening (beyond a couple plants) again this spring. I now have the beginnings of a vegetable garden, some herbs started, and I’m starting to get rid of the pesky lawn. I really hate mowing the lawn.

But this does mean that now I have an assortment of fresh herbs to muddle into or garnish cocktails. While these plants are still starting to grow I have to resist taking too much off, but a small sprig here or there adds a nice fresh note to cocktails.

Like most of what I make, this cocktail developed out of what was readily available around me. It was a very warm day (the weather has been all over the place), so something brightly flavored was in order. Initially, while I had the sip and swallow nicely balanced – it was an eminently drinkable cocktail – it was missing the nuances I like to incorporate on the nose which is where the marjoram comes in to play. It just gives the cocktail the extra depth of flavor it was lacking


Pairing Suggestions

  • A bright accompaniment to a salad
  • Doesn’t really have the body to hold up to most meats
  • Would do well alongside lightly seasoned shrimp
Underserved Herbs
Serves 1
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  1. 1 ½ oz St. George Dry Rye Gin
  2. 1 oz Lillet blanc
  3. ½ oz Velvet Falernum
  4. ½ oz lemon juice
  5. 1 dash Seven Stills cranberry bitters
  6. Garnish: 1” marjoram sprig
  7. Glass: coupe
  1. Shake all ingredients with ice. Double strain into a coupe glass. Roll marjoram sprig between fingers and place on cocktail.
Twists & Zests

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