The Green Twist: Exploring Herbal Cocktails with Dileep Kamana  

From mint to rosemary, Dileep Kamana breaks down the world of botanical infusions in cocktails and how you can create them at home.

Ethan: What are herbal cocktails?

Dileep: Herbal cocktails are drinks that incorporate herbs either as a flavoring element or as a main botanical profile. Think of drinks infused with basil, mint, thyme, or even more complex herbs like sage or tarragon. They offer a layered, earthy, and aromatic experience that’s quite different from fruity or sweet cocktails. I love how herbs can transform a drink — sometimes subtly, sometimes powerfully.

Ethan: Are herbal cocktails alcoholic by default?

Dileep: Not at all. Herbal cocktails can be either alcoholic or non-alcoholic. You can infuse herbs into spirits like gin, vodka, or rum, but you can also make wonderful herbal mocktails using herbal teas, infused syrups, or muddled fresh herbs with citrus and soda. The key is in the balance and extraction of flavor.

Ethan: What herbs are commonly used in herbal cocktails?

Dileep: Mint and basil are probably the most common — they’re fresh, bright, and easy to work with. But bartenders are becoming more adventurous. You’ll see rosemary, thyme, lavender, sage, and even lemongrass being used in modern bars. I’ve also seen drinks with coriander, dill, and shiso. The possibilities are endless when you understand how flavors work together.

Ethan: What makes herbal cocktails different from other types of cocktails?

Dileep: Herbal cocktails tend to engage your nose before your palate. They're aromatic, grounding, and often feel more complex — even when they’re simple. Unlike overly sweet or overly strong drinks, herbal cocktails live in that middle space where freshness, subtle bitterness, and aroma all meet. They're more about experience than intoxication.

Ethan: Can I make herbal cocktails at home without special equipment?

Dileep: Absolutely. All you need is fresh herbs, a muddler or spoon, some citrus, and maybe soda or tonic water. You can also make simple syrups infused with herbs like rosemary or thyme. Let them steep in hot syrup, strain, and you’re ready to go. Even just slapping a few mint leaves and tossing them into a glass with lime and soda gives you a refreshing herbal highball.

Ethan: What food pairs well with herbal cocktails?

Dileep: Herbal cocktails pair well with fresh, light foods — think Mediterranean dishes, grilled vegetables, sushi, goat cheese salads, or lemony seafood. I find that a thyme or rosemary cocktail works beautifully with roasted chicken or lamb. The idea is to echo the herbal notes in both the drink and the food.

Ethan: Are there any health benefits to drinking herbal cocktails?

Dileep: While I wouldn’t say cocktails are health drinks, the use of herbs definitely brings certain wellness elements. Mint aids digestion, basil has anti-inflammatory properties, and chamomile or lavender can be calming. In mocktails, these effects are more pronounced. But even in alcoholic versions, there’s something naturally uplifting about herbs.

Ethan: How should I store fresh herbs for cocktails?

Dileep: Wrap them in a damp paper towel and keep them in a ziplock bag in the fridge. Basil is a bit fussy and prefers room temperature in a glass of water. And don’t forget to trim the ends like flowers — they’ll stay fresh longer.

Ethan: Can I use dried herbs instead of fresh ones in cocktails?

Dileep: It’s possible, but tricky. Dried herbs are more concentrated and can sometimes taste musty or overpowering. If you do use them, make sure to strain thoroughly and use sparingly — perhaps in syrups or infused liqueurs. Fresh is always preferred when it comes to cocktails.

Ethan: What are some popular herbal cocktails that everyone should try?

Dileep: The classic Mojito with mint, of course. Then there’s the Basil Smash, the Rosemary Gin Fizz, or the Lavender Bee’s Knees. I love experimenting with a Sage Paloma or a Thyme Old Fashioned. Once you start playing with herbs, it opens up an entire new spectrum of flavor.

Dileep Kamana reminds us that cocktails can be more than just sweet or strong — they can be fragrant, nuanced, and restorative. Whether you're muddling mint or steeping sage, herbal cocktails invite a more thoughtful, sensory approach to drinking.