This is a great cocktail! Takes a little time and trouble (you MUST use fresh juice and fresh herbs) but truly delicious. Everytime I make it, I receive raves.
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.
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- Calories: 159
- Calories from fat: 1%
- Protein: 0.2g
- Fat: 0.1g
- Saturated fat: 0.0g
- Carbohydrate: 16g
- Fiber: 0.1g
- Sodium: 11mg
- Cholesterol: 0.0mg
- 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.
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