Monica Buck
Carry Porter of Kirkland, WA wasn't willing to miss out on a moment of the party by making cocktails one by one, so she created her "herbaltini" in a pitcher. This refreshing drink "combines the fresh herbs that many people have left over after cooking holiday dishes," she explains.


Makes: 1 1/2 quarts; 8 to 12 servings

Recipe from


Recipe Time

Prep: 20 Minutes

Nutritional Information

Calories 159
Caloriesfromfat 1 %
Protein 0.2 g
Fat 0.1 g
Satfat 0.0 g
Carbohydrate 16 g
Fiber 0.1 g
Sodium 11 mg
Cholesterol 0.0 mg


24 fresh mint sprigs (4 in. each), rinsed
12 fresh rosemary sprigs (3 in. each), rinsed
3/4 cup superfine sugar
2 oranges (6 oz. each), chilled, rinsed, and quartered
2 1/4 cups gin, chilled in the freezer
1 cup plus 2 tablespoons fresh lime juice (from about 7 limes), chilled
1 1/2 cups soda water, chilled
Fresh mint leaves, rinsed


1. In a 2 1/2- to 3-quart pitcher, combine mint sprigs, rosemary sprigs, and sugar. With a long-handled wooden spoon, muddle (or crush) the herbs and sugar together. Squeeze juice from oranges into pitcher, then drop quarters in. Press a few times with spoon to release oil from orange peels. Stir in gin, lime juice, and 1/2 cup ice water. Mix until sugar is dissolved. Serve (see step 2), or cover and chill up to 4 hours (see notes). If using martini glasses, chill in freezer.

2. To serve, slowly pour chilled soda water into the pitcher, down the side. Stir gently to blend. Pour through a strainer into chilled martini glasses or ice-filled glasses. Float a mint leaf on top of each. Serve at once.


Crushed mint turns dark after about 20 minutes. If you'd like to make this drink up to 4 hours ahead, strain the mixture just before your guests arrive, return it to the pitcher, then add a handful of fresh mint leaves.