herbs

, in culinary terms, are the leafy green parts of a plant, often used as a flavoring in cuisine. In cooking, they can be utilized either fresh or dried, but for cocktail preparation they are best used fresh, when their essential oils are the sharpest and fully concentrated.

Many herbs have a history of medicinal attributes associated to them, with a multitude of health benefits from their essential oils. Such herbs have been used as both medicinal and flavoring components in such prepared beverage products as gin, vermouth, and absinthe and in proprietary products such as Campari and Chartreuse. See gin; vermouth; absinthe; Campari;, Chartreuse. Initially, these products were often intended to be consumed either straight or mixed with water in order to enjoy their benefits. Gradually over time, though, various drinks were created which made use of their unique and specific flavor profiles in both alcoholic and nonalcoholic beverages.

In modern-day cocktail preparation, we are witnessing an expansion of the use of herbs not only as muddled ingredients but as decorative garnish or frozen artfully into ice cubes. See garnish. Herbs such as rosemary, basil, and thyme are increasingly making appearances in mixed drinks; the most common among them is mint. Alongside its historical prominence in the Mojito, the Mint Julep, and the Southside, mint also plays a role as an aromatic garnish in the Mai Tai. See Mojito; Mint Julep; Southside;, Mai Tai.

Herbs can be utilized in spirituous infusions as well as in flavored syrups. See infusion, flavored syrup. In most of these products, a single herb is utilized rather than a blend. Alcohol (which acts as a solvent) extracts the herb’s essential oil and, after being strained, is used to flavor a cocktail. In the absence of alcohol (if creating a rosemary-flavored simple syrup, for instance) it may be necessary to employ heat to break down the woody structure of the herb and provide ideal extraction.

To use herbs á la minute in cocktails, it is common for bartenders to add a fresh sprig of herb into the mixing tin and “muddle” it to quickly infuse its essential oils into the drink. Many herbs (such as mint) store their essential oils on the surface of their leaves in small cells (known as sessile secretory glands), which are essentially like microscopic balloons that are easily ruptured during the muddling process to release their oils.

Depending on the degree (or lack) of woodiness of an herb, muddling can provide a much more efficient way to extract the essence of an herb rather than macerating it in syrup. A syrup may weigh heavily on the sharp flavor of the herb and suppress its crisp, clean flavor profile. Yet even with muddling’s efficient flavor extraction, caution should always be used. Aggressive muddling will break down the plant matter itself and release unwanted compounds into the drink (such as chlorophyll), offering an undesirable bitter flavor.

As an aromatic garnish, it has become standard to slap the sprig between one’s hands, releasing its aroma into the air around it and thus increasing the cocktail’s aromatic intensity.Proper storage plays an important role in preserving an herb’s essential oils and aromas. A good method is to place only the very bottoms of trimmed stems into a cup containing a shallow ice-water bath, which will allow the leaves to remain plump and hydrated.

Stewart, Amy. The Drunken Botanist. Chapel Hill, NC: Algonquin, 2013.

Stobart, Tom. Herbs, Spices and Flavorings. Woodstock, NY: Overlook, 1970.

By: Audrey Saunders