What Herbs Are Commonly Used in Herbal Cocktails?

Herbs are the secret behind the unique character of herbal cocktails. Far beyond simply adding green to a glass, the right herb infuses a drink with botanicals, oils, and unexpected touches—sometimes bright and zesty, sometimes earthy and savory. Whether muddled, infused, shaken, or floated as garnish, these herbs open up a world of flavor possibilities for bartenders and home mixologists alike.

Basil

Basil’s vibrant, peppery notes work beautifully in citrus-forward cocktails, from a Basil Gimlet to a gin and tonic with a twist. Its subtle anise undertones pair well with summer spirits and fruit-driven drinks.

Mint

Mint is a cornerstone of cocktails like the Mojito and the Mint Julep. Its cooling aroma and menthol freshness elevate everything from rum to bourbon. For optimal flavor, gently slap the mint before adding it to release its essential oils.

Rosemary

Rosemary’s piney, resinous quality brings complexity to gin, vodka, or tequila cocktails. Whether used for infusions, muddled, or as a brûléed garnish, it adds savory depth and striking visual flair—especially when the sprig is briefly torched.

Thyme

Thyme’s earthy and slightly citrusy tones match well with botanical spirits and add subtle complexity to sours and spritzes. Even a small sprig can shift the aroma and aftertaste of a drink.

Sage

Sage delivers savory, peppery flavors that pair well with brown spirits and tart components like cranberry or grapefruit. Muddling releases its oils, but using it as a garnish can also lend an aroma that complements smoky or spiced cocktails.

Lavender

Lavender offers gentle floral notes with a delicate perfume. Adding just a few sprigs—or using a lavender syrup—infuses cocktails with a fragrant, herbal finish. It works best in gin drinks or light, citrus-leaning recipes.

Other Noteworthy Herbs

Tarragon: offers a licorice note for complex cocktails.
Shiso: brings a fresh, grassy flavor popular in Japanese-style drinks.
Lemongrass: adds delicate citrus aroma, especially via infusions.

Tips for Using Herbs in Cocktails

Use fresh herbs for maximum flavor and aroma; avoid wilted leaves.
Gently slap or muddle leaves to release essential oils, but avoid over-bruising which can add bitterness.
Consider making herbal syrups or cold infusions for a more pronounced and stable flavor.
As a garnish, herbs provide both aroma and visual appeal—always add just before serving for freshness.

Basil, mint, rosemary, thyme, sage, and lavender are the backbone of herbal cocktails. Each brings its own personality, making them indispensable for both experimentation and classic recipes. Exploring their uses is the surest way to elevate your home bartending arsenal.