Herbs are ideal if you want to make a drink a bit more unusual. They tend to be low maintenance and will grow in any sunny spot – even a very small outdoor space.
Try coriander in mojitos and gin collins. Place in a sunny position that offers some shade during the day. Coriander does best in light to well-drained soil. Like all herbs, water it in the morning, not at night.
Try sage in honey cocktails. Cut the leaves right back in the spring, and top with fresh compost at autumn so it will spring back up again the following year. Fine in pots.
Borage is easy to grow from seed, just don’t let it dry out. Try freezing the flowers in ice cubes: they maintain their colour and look really pretty. Try borage in Pimm’s.
Rosemary is a tough plant that does well in containers and open ground. Don’t over-water. Try it in citrus cocktails or champagne.
Lavender is good for negronis. Buy plants, not seeds. Hidcote is a reliable variety. After it flowers, trim right back to the leaves.
Verbena is my favourite herb ever! It won’t stand frost, so between October and May bring it inside to a sunny windowsill. Try it in gin cocktails.
RECIPE – LEMON THYME GIN FIZZ
Try lemon thyme in gin fizz, whisky sours A drought-loving plant, so only water when the leaves start to lose colour. Trim after it flowers to encourage new growth.
This is a simple but effective take on a classic. Shake 50ml Bombay Sapphire with 25ml freshly squeezed lemon juice, 20ml sugar syrup and two freshly picked herbs (try lemon thyme with lavender). Strain into a highball, top with soda and garnish with herbs and a lemon wedge.