I want to talk about leftover herbs. You know, that slimy bundle of green stems that gets gross quicker than you can say zucchini in summertime. What can you (should you) do with that mess?
Well, it so happens that I’ve been challenged to come up with an idea.
I think I told you about a ZOOM meeting we’ve been doing with friends in New York. The idea is simple. Create a cocktail and appetizer for virtual sharing (and discussing). The trick is that you must follow a theme. A can of chickpeas was one of the challenges (that was fun). This week the theme is leftovers. You know the junk that hangs around the deepest, darkest corners of your refrigerator.
Leftover Herbs
I looked into my fridge and saw half a plate of fettuccine, the bad bottom of a bagel, and some carrots that grew enough fuzz to qualify them for puberty.
I also saw herbs. Herbs resting bouquet-style in a glass of water. Herbs long-forgotten on the back shelf. Herbs both purchased from the farmer’s market and/or harvested from my own yard– then quickly forgotten.
Salad Bowl Gin and Tonic
I have great expectations when I buy or harvest herbs. I bet you do too.
Herbs represent all the best things in life. New beginnings and flavorful tomorrows. All the things I need to make. All the things I want to make. All the things that I will make to get us through this COVID thing.
But herbs are fickle. They get themselves in a pickle fairly quickly.
So use them while you can. Embrace. Engulf. Cradle. Clutch. Clinch. Consume.
I made a Gin and Tonic cocktail using any and all the leftover herbs I could pinch from my fridge.
I don’t know what the weather is like where you live. But this drinks drinks like a bountiful summer. The kind of summer we’re all longing for. I call it a Salad Bowl Gin and Tonic and it’s a cocktail that feels like a nourishing meal. GREG
Ingredients
- 2–3 tablespoon fresh herbs, such as parsley, thyme, basil, dill and tarragon leaves (loosley packed)
- 2–3 tablespoon chopped heirloom tomatoes
- 1 (1‑inch) piece English cucumber (roughly chopped)
- 2–3 ounce London dry style gin (to taste)
- tonic water (as needed)
- 2 sprigs parsley, basil or other herb (as garnish, optional)
Directions
If any of the herbs, such as thyme, have woody stems remove the stems and discard them. Set the remaining soft leaves and herbs aside.
Choose a traditional American pint or similarly shaped sturdy, thick-bottomed 14 to 16-oz glass.
Add the prepared herbs along with the chopped tomatoes, and chopped cucumber to the glass. Use a long-handled bar muddler to crush the vegetables and herbs together until a fragrant, pulpy mush is achieved. Fill the glass with medium ice cubes, stir, then add the gin, and stir again. Top with tonic water, as needed. Stir again. Garnish with herb sprigs, if using.
I seriously hope when the pandemic ends that you don’t stop your creative zoom challenges. I am really enjoying your creative work arounds. And in the spirit of support, I will make myself one of these today.
Fun, pretty and delicious. I’m in. 🙂 ~Valentina
Fun idea! And gin pairs perfectly with herbs. This would also be a great way to jazz up a Pimm’s Cup — that’s so herbal to begin with, adding more can only be better. Right? Right? 🙂
I am so up for this challenge! I think I’ll see what I can find for tonight!
What an interesting idea. I can’t imagine what this must taste like, but the flavors sound really intriguing.
I don’t usually stock gin, but your recipe here inspires me to purchase some stat. And the visual of all the additions through the glass is equally alluring. Your writing style is terrific, sir. Good to be reading your words again. Cheers!
So pretty! I’ve discovered that beeswax wraps keep herbs fresh for quite some time. Just finished using 2‑week old cilantro and mint.
But then again, having to use them for a cocktail isn’t a bad alternative!
Very clever, my friend! When one thinks of all the herbs that are in a gin blend, this makes perfect sense! Add a few tomatoes and you’ve got full-on salad.