5. Fresh Herbs
Slapped, muddled or burnt, fresh herbs release essential oils and add an aromatic element to the drink. Herbs have many uses in cocktails and invite creativity in garnishes beyond the common uses of mint. Rosemary can be burnt to add smoke to a cocktail. A large shiso leaf can be used as an attractive garnish that adds height to a drink. Fresh thyme can brighten a Gin & Tonic. A sprig of rosemary with its leaves removed can be used as skewer with olives.
Tip: If you have an excess of fresh herbs, make your own ice cube herbs and use them in tall drinks where ice is required.