HOW TO MAKE COCKTAILS WITH HERBS FROM YOUR VERY OWN GARDEN

Mint is one of our favourite garnishes here at The Glenlivet. Perfect for zesty light cocktails, a sprig of green leaves can add a fresh touch to any beverage from the traditional mojito to a mint whisky julep.

Pair it with tropical fruits for a summer refresher like our popular watermelon whisky cocktail, or shake it up with citrus flavours in our scotch lime cocktail. You can also try different varieties to mix up your flavours from the more recognised spearmint and peppermint to Moroccan, chocolate and orange.

The best way to grow mint is in a large pot, whether in your garden or in a sometimes-sunny windowsill. Pop it in the ground and it’ll spread like wildfire – so it’s best to stick to a container for this simple shrub. The trick is to ensure the soil stays moist and to trim the tips regularly to encourage growth – just another excuse to get the shaker out.

Fans of florals will want to add chamomile to their cocktail herb garden. The plant’s earthy, sweet blossoms make a pretty addition to a lightly coloured drink with notes of honey, peach, citrus and berries.

And it pairs perfectly with the smoothie creamy finish of The Glenlivet whisky too. Try yours in Small Voice of Calm, a whisky lemon cocktail that’s the perfect tonic for a hectic day.

As well as elevating your cocktails, chamomile can be infused, brewed or muddled to make liqueurs, cordials and a calming tea for cool evenings.

Chamomile is an excellent herb for first-time growers and busy cocktail shakers, requiring very little care or attention. Grow your plant in cool conditions, either in part shade or sunny corners, and pick flowers regularly to pop in a highball or dry out in a warm, dark spot to use later.

Sweet basil leaves might be a more unexpected addition to a cocktail recipe – but they’ll soon become a go-to garnish. This aromatic plant adds a balanced touch of sweet and savoury, complementing most common fruits from lemon and lime to strawberry and rhubarb.

Try with a fruity whisky cocktail such as Grain and Cane, a refreshing raspberry highball with plenty of ice.

There’s a few types to choose from (or combine in one big pot), each of which have slightly different flavour profiles. The sweet and lemon variations are true to their name, whilst Thai basil delivers a bold liquorice flavour that works well with fruity ingredients.

Basil thrives in moist soil and sheltered environments, so keep your pot watered and shady. Make sure to pinch off any blooms to avoid flowering and promote a bushier plant.

Your patio or garden may already be blessed with this fragrant, floral plant – but did you know you can embellish your cocktails with it too? Lavender isn’t just a beautiful bloom to sniff and admire; it’s a key ingredient that deserves a permanent place on your bar cart.

The beloved purple buds can be simply sprinkled or gracefully placed over a foamy sweet coupe glass. But if you want to inject lavender into your flavours too (and why wouldn’t you?) you’ll need to get crafty in the kitchen.

Steep some freshly picked stems in sugar and water to make a sweet lavender syrup you can readily pour into any recipe, from a lemon based spritz to a whisky champagne cocktail.

You’ll want to place your lavender plant in direct sunlight and keep it well pruned over summer to keep flowers growing back year after year.

This particularly herbaceous shrub is a favourite for kitchen gardeners – and cocktail makers. The dark, aromatic leaves feature in many herb cocktail recipes from crisp summer coolers to rich tangy warmers. We love to feature ours in Side Kick, the ultimate winter whisky cocktail for showing off your mixology skills.

Perfect for muddling, garnishing or acting as an au natural cocktail stirrer, a rosemary sprig has many uses behind the bar. Leave it as it is, or go wild and light it on fire to smoke a glass for extra aroma and theatrics. 

It’s best to nurture rosemary from a ready-grown plant. Pick a sunny, sheltered position and water regularly during hotter months. Just watch out for wet roots in rainy weather – like all of us, rosemary hates a soggy bottom and may need to be elevated to keep it safe from cold, wet floors.

Other great herbs for cocktails include thyme, lemongrass, sage and tarragon. You can’t really go wrong. So get down to the local garden centre and pick a few pots that take your fancy.

After more herby cocktail recipes? Take a look at our library of whisky cocktails to get inspired for your next round. Want an occasion to showcase your favourite whisky drinks? Check out our guides to hosting a brunch party and outdoor dinner party. 

Small but mighty, thyme is a subtle herb that packs an earthy and herby, yet slightly sweet and minty punch. It’s ideal for adding depth to botanical cocktails. Its restrained flavour works wonders in whisky drinks, especially when combined with citrus or honey. Try it in a thyme-infused syrup or muddle a sprig straight into the shaker for a fragrant twist.

To grow thyme, opt for a sunny windowsill or a well-drained pot outside. It’s hardy and low maintenance, making it a great addition to any cocktail herb garden. Just be sure to snip regularly to encourage bushy growth.

If you’re into tropical vibes, lemongrass is your go-to garnish. With its fresh, lemony scent and delicate citrus notes, it’s a staple in Southeast Asian cuisine and a surprising standout in coolers and tiki-style cocktails. Pop a stalk in as a stirrer, muddle it with whisky, or steep it to create a punchy syrup. If you need inspiration on where to get started, you could try using it as a garnish in a whisky Mai Tai, where it’s guaranteed to complement the flavours of pineapple and peach.

Lemongrass thrives in warm, sunny spots and well-drained soil. It’s happiest in containers where it can soak up the heat. Keep it well watered and cut the stalks close to the base for maximum flavour. When Autumn arrives, be sure to bring your lemongrass inside before the first frost and reduce how much you water it, keeping the soil just moist.

Sage isn’t just for stuffing and roast dinners. This soft-leaved herb brings a savoury, slightly peppery warmth that balances beautifully with tart fruits like cranberry, apple, and lemon. You could swap out the garnishes in our apple cinnamon spritz recipe and replace them with fresh sage leaves for an interesting twist.

It shines in other whisky cocktails too, adding a bold, aromatic twist – especially when gently muddled or torched for a smoky effect.

Grow sage in a sunny spot and avoid overwatering. It prefers drier soil, and regular harvesting will help it flourish. Just be gentle; those downy leaves are delicate but full of flavour.

An underrated gem, tarragon offers a bittersweet, anise-like flavour that plays particularly well with white spirits and botanical liqueurs. Although that’s not to say it doesn’t work wonderfully with whisky, too. Think of it as a sophisticated stand-in for mint or basil when you want something unexpected.

Tarragon syrup or a quick muddle can elevate even a simple highball cocktail into something special. It’s known to pair well with peach as its almost liquorice notes can bring out the fruit’s sweetness. Why not try it in our oolong tea cocktail and see what you think?

This herb likes the sun but not the heat. Aim for a warm but sheltered growing area with well-drained soil. French tarragon is the best for cocktails, so check the label when buying your plant.

Not just for pickles, dill’s fresh, grassy flavour adds a cool, cucumber-like edge to cocktails, making it a surprising but sensational addition. Use fronds as a garnish or infuse a light syrup for a unique spin on your favourite spritz.

Dill grows fast and easily in containers or garden beds. Sow in spring and keep in a sunny spot with moist soil. Be sure to harvest early and often, as its fine, feathery leaves are best when young and vibrant.

Coriander is a love-it-or-hate-it herb, but fans know its citrusy zing can elevate a drink in seconds. Perfect for margaritas, mojitos, and herb-forward highballs, it brings a bright, zesty flavour that cuts through richer cocktail profiles.

Grow coriander from seed in cooler weather for the best leaves. It tends to bolt in heat, so keep it partially shaded and pick leaves regularly to prevent flowering. Bonus: the seeds (aka coriander spice) are great for infusions too.

Technically a root, not a herb – but ginger earns its place in any cocktail garden. Its bold, peppery warmth brings instant energy to a drink, especially when combined with whisky. Use freshly grated ginger for a spicy muddle or make a fiery syrup for serves with a bite, like our ginger Hot Toddy.

Ginger loves warm, humid conditions. Plant a piece of fresh root in a pot, water well, and wait for those green shoots to rise. It’s slow to start, but worth the wait. Harvest in late summer or early autumn for maximum flavour.

Light, bright, and bursting with citrus aroma, lemon verbena is a hidden gem for cocktails. It gives drinks a clean, lemony lift, especially when used in syrups, teas, or simply as a pretty garnish. Try it in a whisky sour for an unexpected burst of sunshine.

This sun-loving shrub does best in a warm, sheltered spot with regular pruning. The more you trim, the bushier and more fragrant it gets, so keep those scissors handy.

If you’re looking to add a herbal note with a soft vanilla-meets-hay scent, sweet woodruff is a unique choice. Traditionally used in German May wine, it also works in homemade syrups, spritzers, and chilled punches. Just a few dried sprigs can infuse your mix with subtle sweetness and old-world charm.

Grow this one in shade; it’ll thrive in a cooler corner of the garden. It’s a groundcover plant that spreads easily, so give it space and a bit of damp soil, then let it do its thing.

This striking Asian herb comes in green and purple varieties, each with a flavour somewhere between mint, basil, and anise. Popular in Japanese cuisine, shiso adds both colour and complexity to cocktails. Think of it as your new go-to garnish for whisky highballs, sours, or sake-based drinks.

Shiso grows best in warm, sunny spots and well-drained soil. Sow in spring and keep it regularly watered. Its bold leaves make a visual statement, especially that deep purple version, so don’t be shy with your styling.

There are so many options that will add interest and aroma to both your garden and your glass. So, get down to the local garden centre and pick a few pots that take your fancy.

After more herby cocktail recipes? Take a look at our library of whisky cocktails to get inspired for your next round.