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South Edison
One basil-pepper gimlet, coming right up

From thyme and basil to sage and lavender, fresh herbs from the garden are spicing up this summer?s cocktail parties. We plucked a few recipes from some of the best Hamptons restaurants so you can impress your guests and show off your green thumb.

Sage Daiquiri from Delmonico?s New to the Southampton this summer, Delmonico?s uses herbs from its onsite chef?s garden to make this fragrant and refreshing drink: 

2 ounces dark rum
1 ounce simple syrup
½ ounce fresh lime juice
6 fresh sage leaves

Combine all ingredients except for 1 sage leaf in a shaker with ice. Shake, strain and garnish with the remaining leaf.

Mint Julep from Nick and Toni?s Mint may be an herb, but it grows like a weed. Put it to good use with this classic recipe from the East Hampton haunt: 

7 garden mint leaves
2 ounces small-batch bourbon
2 ounces simple syrup
Crushed ice

Muddle 6 mint leaves in the bottom of a shaker. Add the bourbon, simple syrup and ice, then shake vigorously. Strain into a rocks glass overflowing with crushed ice. Garnish with the remaining mint leaf.

Basil-Pepper Gimlet from South Edison Nothing says summer quite like a fresh gimlet, and the geniuses at Montauk's South Edison tricked this one out with pepper and basil:

7 fresh basil leaves
1½ ounces gin
1 ounce freshly squeezed lime juice
Ice cubes
6 grinds freshly ground black pepper

Muddle 6 basil leaves in the bottom of a shaker. Add gin, lime juice and ice. Grind the pepper over the mixture. Shake vigorously until the mixture is cold. Strain into a rocks glass filled with fresh ice. Garnish with the remaining basil leaf and a grind of black pepper.

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