In my last post, I forgot to mention another reason for gardening: making cocktails, of course! Here are two of my favorites with garden-fresh ingredients as the focus:

Mamani Gin & Tonic (from The Drunken Botanist by Amy Stewart)

• 1½ oz. gin (Uncle Val’s Botanical or Aviation works well for G&T)
• 3 slices jalapeño, seeded and cored
• 2 sprigs cilantro
• 2 slices cucumber
• tonic water (I use Canada Dry or Fentimans)
• 2 cherry tomatoes
• cocktail shaker, muddler, strainer, bar spoon, highball glass, cocktail pick

Steps:

• Add gin, 2 slices jalapeño, 1 sprig cilantro, and 1 slice cucumber to shaker and muddle
• Fill highball glass with ice and top with 1 slice jalapeño, 1 sprig cilantro, and 1 slice cucumber
• Strain cocktail into glass, fill with tonic water, and stir briefly
• Skewer cherry tomatoes on the pick and garnish the drink

Mandalay Mojito (my Southeast Asian take on the Cuban classic)

• 2 oz. light rum (I like Flor de Caña Extra Dry 4)
• 1 oz. lemongrass syrup (see below)
• ¼ lime wedge plus lime wheel
• ½ tsp sugar
• 3 sprigs Thai basil
• lemongrass stalk
• soda water
• cocktail shaker, muddler, strainer, bar spoon, highball glass

Steps:

• Add lime wedge, sugar, and two sprigs Thai basil to shaker and muddle
• Add rum, lemongrass syrup, and ice, and shake until chilled
• Fill highball glass with ice and add lime wheel and lemongrass stalk
• Strain cocktail into glass, fill with soda water, and stir briefly
• Garnish with sprig of Thai basil

Lemongrass syrup

• 2 stalks lemongrass, core only, chopped
• 1 cup sugar
• 1 cup water
• Small saucepan, strainer, glass container

Steps:

• Combine all ingredients in a small saucepan
• Simmer over low heat for 10 minutes, stirring to dissolve sugar
• Remove from heat and cool to room temperature
• Strain into glass container and store in the refrigerator

h.