All kinds of cocktails perk up when herbs are added to the mix. The key to extracting the herbs' flavors and fragrant oils is muddling -- done with a traditional bar tool (that's similar to a mortar and pestle but gentler on delicate leaves) or the end of a wooden spoon. Try these cocktails: Cilantro Negroni, Tequila-Thyme Lemonade, Basil French 75
- Yield: Makes 1
Source: Martha Stewart Living, March 2011
- 3 slices fresh ginger
- 1 1/2 teaspoons superfine sugar
- 5 mint sprigs
- 4 ounces vodka
Muddle ginger with sugar in a glass. Add mint sprigs. Muddle until fragrant. Add vodka and ice. Garnish with mint. Stir.