The Verdant Garden- a spring-inspired cocktail made with gin that is herbally and citrusy with vibrant grassy notes! A garden in a glass. 
 The Verdant Garden - a spring-inspired cocktail made with Vodka or Gin, spring herbs, cucumber, Chartreuse, celery bitters and lemon. Herbal, citrusy and slightly grassy. Delicious! | www.feastingathome.com
This Spring-inspired cocktail, called the Verdant Garden is the perfect balance of flavors- citrusy and herbally with a delicious complexity that even adventurous sippers will appreciate.
Gin (or vodka) is paired with a splash of Chartreuse, fennel frond simple syrup, muddled cucumber, tender herbs, celery bitters and lemon, and to me, it’s like drinking a Spring Garden.  It was inspired by a drink I often have at a local restaurant here where I live called Ruins, and I totally fell in love with it!
Green, complex and refreshingly tart, The Verdant Garden is my kind of cocktail.
I hope you enjoy it!

 A spring inspired cocktail called, The Verdant Garden, made with ZU Bison Grass Vodka, cucumber, Pernod, celery bitters, fresh herbs and lemon. | www.feastingathome.com

To make this spring green cocktail, muddle cucumber and tender herbs like basil, mint, celery leaves, or Italian parsley with fennel-infused simple syrup in a shaker,  then add Vodka or Gin,  Chartreuse, celery bitters, ice, lemon juice and shake well, then simply strain and serve it up.
A spring inspired cocktail called, The Verdant Garden, made with ZU Bison Grass Vodka, cucumber, Pernod, celery bitters, fresh herbs and lemon. | www.feastingathome.com
For garnish, thinly slice Turkish cucumber with a vegetable peeler lengthwise into long curling ribbons and place them in the drink.
A spring inspired cocktail called, The Verdant Garden, made with ZU Bison Grass Vodka, cucumber, Pernod, celery bitters, fresh herbs and lemon. | www.feastingathome.com
Scatter with spring violets for color and enjoy!
Cheers and love,

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A spring inspired cocktail called, The Verdant Garden, made with ZU Bison Grass Vodka, cucumber, Pernod, celery bitters, fresh herbs and lemon. | www.feastingathome.com

The Verdant Garden


Description

The Verdant Garden – a spring-inspired cocktail made with Vodka or Gin, spring herbs, cucumber, Chartreuse, celery bitters and lemon. Herbal, citrusy and slightly grassy. Delicious!


Ingredients

Scale

 

  • 1-ounce simple syrup (see note for fennel-infused)
  • 1 small Turkish cucumber, sliced into ¼ inch slices (about ½ cup)
  • handful tender herbs, torn (tarragon, dill, Italian parsley, celery leaves, or mint or a mix)
  • 4 ounces Gin (or vodka)
  • ½ ounce Chartreuse  (or an Anise flavored liqueur)
  • 1 ½ ounce fresh lemon juice
  • splash celery bitters (optional, but amazing)
  • Garnish- 2 thin slices of Turkish cucumber and violets ( optional, or use a sprig of herb)

Instructions

  1. Make simple syrup, and cool (see notes)
  2. Place cucumber and herbs in a shaker and muddle with the simple syrup.
  3. Add Vodka, Chartreuse, fresh lemon Juice and the celery bitters.
  4. Fill with ice and shake well.
  5. Strain through a fine mesh strainer into two chilled glasses. Serve up.

Notes

To make simple syrup, mix 1 part water with 1 part sugar (or honey)  in a small pot, (like a 1/2 cup of each) and for a delicious twist, add some fennel fronds -the green leaves and stems from a fennel bulb. Stir over medium heat until sugar dissolves. The longer you leave the fennel in, the more flavor, so I like to make this ahead and let it sit all day or overnight, then strain. The fennel elevates this drink 100%!!!


Nutrition

  • Calories: 278

Keywords: gin cocktail, spring cocktail recipes, garden coctail, vodka cocktails for spring, spring inspired cocktails, herbal cocktails,

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Comments

  1. Awesome cocktail. I used honey for the syrup and I used a little less than the 1 oz since the honey can get dominant.

  2. Oh my gosh, this is SO good! I decided to make this because I have a bunch of cucumber and parsley that is going to go bad in a few days. This is one of those cases where I’m not crazy about most of the individual ingredients separately, but when mixed together, they somehow become delicious! I didn’t make the simple syrup, I instead dissolved a bit of honey in the lime juice. I used a blend of parsley and celery leaves, because I did not have celery bitters. This tastes like the joy of Persephone herself!

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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