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From mint, sage, rosemary, thyme to roots like gentian and rhodiola, flowers like lavender and helichrysum, the aromatic herbs that we often grow in pots in the kitchen to enrich our dishes can become an unexpected ingredient in many drinks and cocktails, inserted in preparations of special syrups, vinegars, and shrubs or infused to create versatile bases. Thanks to the skill of Andrea Peconio, bartender and consultant and trainer in mixology, we propose how to best use these special ingredients in 4 botanical cocktail recipes made with herbs usually used in cooking, discovering some unusual preparations to use in your customized drinks, whether you are mixology experts or simple enthusiasts trying their hand at homemade cocktail and liqueur preparation.
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Mint is perhaps one of the most used herbs in cocktails: just think of the classic mojito, or the many drinks that feature it as a fresh and summery garnish. Andrea Peconio proposes a drink made with a bitter with lavender and spearmint and a rose soda. This cocktail is particularly suitable for summer, as it is made with "cooling" herbs, refreshing, which relieve body heat. It is an excellent drink to sip on the hottest days, to relax and regain well-being. Mint, lavender, and rose are also very suitable for combating headaches and returning to mental clarity, especially on days when we feel the fatigue of work or hours spent in front of the computer.
We propose two variants: a more complex one, to be served at the bar or dedicated to those who want to try their hand at preparing a cocktail like a true bartender, and a more homely one, to be prepared at the end of a long summer day or shared with friends.
Did you know? Nana Mint, Nana or Nanà is the classic Egyptian mint, used in mint green tea that can be found in many Arab countries. Buy nana mint on Terza Luna.
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Shake all the ingredients, except the rose soda. Strain everything, add the rose soda and pour into a Collins glass rimmed with a crust of salt, pink pepper, and dill.
Shake all the ingredients in a shaker. Strain and pour into a glass rimmed with a crust of salt, pink pepper, and dill.
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In the Fresh Mediterranean cocktail, we used an aromatic bitter with lavender and dwarf mint. The preparation of this bitter is very simple and will allow you to obtain a product to use in different variations of this drink or other preparations.
To make it, you will need:
In the preparation of the cocktail with mint and lavender, a rose soda is used in the bar version and a rose syrup in the homemade version. Let's see how to make them, both using dried rose buds.
This cocktail combines the bitterness of cacao nibs with the acidity of vinegar flavored with sage and jalapeño. It is suitable for all lovers of acidic flavors but also has energizing and aphrodisiac properties thanks to the cacao nibs and sage. Since it contains natural and unpasteurized apple cider vinegar, the Coffee and Chilly will also be a cocktail with probiotic properties. The jalapeño gives this drink a spicy touch, complementing the other aromatic herbs present in this preparation.
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The flavored vinegar with sage and jalapeño used in the Coffee and Chilly cocktail is very easy to make, and can be used for creating unique cocktails, as well as a dressing for salads and other summer dishes.
Combine all the ingredients in a jar and let it macerate for 4 days. If you have trouble finding jalapeño, you can find dried and ground jalapeño for sale online at Terza Luna.
This cocktail combines the aroma of thyme and rosemary with the sweetness of honey and the acidity of lime to create an energizing and refreshing drink. Thyme and rosemary also have antibiotic and respiratory protective properties, so you can also consider a hot version of the same drink, to be enjoyed on winter evenings to warm up and decongest the body.
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For winter, Andrea Peconio suggests a hot version of the same drink, which takes advantage of the anti-inflammatory properties of aromatic herbs. To prepare it, you will need:
Pour all the ingredients except for the paprika and rosemary essential oil into a saucepan. Heat until a maximum temperature of 50°C and pour into a teacup.
Add the rosemary essential oil and finish with a light dusting of sweet paprika.