Tips on growing a Cocktail Garden

Complementary Plants for Spirits:

Every great drink starts with a plant. Rum comes from sugarcane, tequila comes from agave, and whiskey comes from barley, corn, rye, and wheat. Vodka and gin can be made from almost anything, from potatoes to grain to fruit. But then what? We've teamed up with Amy Stewart, author of The Drunken Botanist, to choose our favorite plants to mix with our favorite spirits. Read on for recipes and tips for making great drinks from your garden.

Mint x villosa ‘Cuban Mojito’ mint

Cilantro ‘Slow Bolting’

Pepper ‘Cherry Pick’

Pepper ‘Jalapeno Peguis’

Watermelon ‘Petite Treat’

Borago officinalis ‘Borage Blue’

Basil ‘Genovese Compact’

Thyme ‘Golden Variegated Lemon’

Plant profiles:

Scented Geranium: (Pelargonium spp.) Not a true geranium, these fragrant pelargoniums are the result of endless hybridizing, which is why it’s impossible to list a particular species. You can get scented geraniums that smell (and taste) of roses, coconut, apple, nutmeg, strawberry, lime, and ginger. They do great in containers, they can tolerate dry soils, and they prefer full sun but will put up with a little shade. If you’re growing the plants for flavor, do give them as much sun as possible to encourage the development of essential oil.

The flowers are edible so they’re safe to use for garnish, and the leaves release a tremendous amount of flavor into simple syrup. They’re also fantastic muddled into gin or vodka to dress up a basic Martini. In fact, a British distiller is making Geranium Gin, which does taste of rose geraniums, but it’s not yet available in the United States so you’ll just have to use your imagination.

Anise hyssop: Also called agastache or licorice mint (Agastache foeniculum) This tough little perennial is, in fact, a member of the mint family, and the leaves do taste and smell of licorice or anise. It’s hardy on the West Coast and will survive winter temperatures as low as -25F. In summer, the plants thrive on sun and very little water, pushing up flowering stalks that reach a couple feet in height. Because it’s such a widely adaptable plant, you’ll find that anise hyssop does just fine in partial shade as well.

These plants have been the subject of a great deal of hybridizing, but we haven’t noticed any compromises in the flavor of the leaves. So you might as well indulge your vanity and shop for good looks. ‘Golden Jubilee’ is popular for its chartreuse leaves and brilliant blue flowers, and A. aurantiaca ‘Fragrant Delight’ produces a mix of orange, purple, and lavender blossoms. ‘Blue Fortune’ is considered the workhorse of the bunch, with light blue flowers and a really vigorous habit. They all attract bees, butterflies, or hummingbirds, and they require zero care except for shearing back the dead blossoms at the end of the season. So what do you do with them? In Scott Beattie’s book Artisanal Cocktails, he slices the leaves into long, thin strips and shakes them over ice with vodka and a berry-infused simple syrup, then serves the drink with seltzer water and garnishes with more of the leaves and blossoms. I’ve also seen it muddled into a gin & tonic, and anise hyssop-infused simple syrup is generally a good upgrade to ordinary simple syrup in any fruity or floral drink. The flowers are edible, so feel free to garnish with them as well.

Cucumber Mexican Sour Gherkin: These tiny Mexican Sour Gherkin cucumbers (Melothria scabra) are the coolest thing to ever end up in a cocktail. No bigger than an olive, these close cousins to the cucumber have a tangy, lemony crunch and make a fabulous garnish. They’re easy to grow and remarkably prolific. Try one in a gin and tonic made with Hendrick’s, a gin flavored with real cucumber.

Elderflower or Elderberry: The species of elderflower in question is Sambucus nigra, a native hedgerow plant in Europe and the United Kingdom. A variety called ‘Black Lace’ has, as the name implies, gorgeous burgundy-black foliage. The pink sprays of flowers are mildly fragrant, and if you have two of them, the flowers will give way to burgundy fruit in late summer. I grow it alongside a regular green, white-flowered variety, often sold as “common elderberry,” on the theory that the fruit will be better if at least one of its parents is the old, wild strain rather than a newer specimen bred for good looks. Plant them in full or part sun (‘Black Lace’ develops more color in full sun; it goes a little green in shade), give them regular water, and if you want smaller, bushier plants, cut the taller branches down in mid-summer after they flower.

Cordials and sodas flavored with elderflowers are a very British thing, but it took an American distiller to recognize their potential. Rob Cooper, a third-generation distiller, tasted homemade elderflower syrup in a London bar and decided to create a liqueur from the flowers. The result is St-Germain, made in France’s Bordeaux region from fresh elderflowers that arrive at the distillery the day they are picked. The liqueur has a floral, fruity flavor somewhere between honey and pears; it has become internationally popular and makes a lovely addition to sparkling wine or just about any drink made with gin. The fruit, by the way, is a bit tart to eat raw, but people do make it into jams and wines. Just keep in mind that all elderflower fruit contains some amount of cyanide. S. nigra is lower in cyanide than our native American species, and ripe fruit across all Sambucus species is lower in cyanide than unripe fruit. Cooked fruit is safer than uncooked. So—be careful out there.

Making elderflower cordial: Elderflower cordial is made by dropping fresh, clean blossoms into simple syrup immediately after picking and washing them. (Simple syrup is equal parts sugar and water, brought to a boil and allowed to cool. Two or three cups would be about right.) Most people add sliced lemons and oranges, and if you want a little more preservative, try an ounce of citric acid, available at health food stores. A splash of vodka also serves as a perfectly respectable preservative. Cover and wait 24 hours, then strain into a clean jar. Store it in the fridge and use it up within a month.

Blueberries: The trick with blueberries is that they put out very shallow roots that form a mat of fibrous threads very near the soil surface. Most of us know that blueberries like acidic soil, but what we forget is that they need a great deal of organic matter and regular water.

So before you even think about bringing blueberries home, choose a site that gets plenty of sun and that you will realistically get around to watering, even in the summer. Putting them right in the middle of your vegetable garden might be a good way to go.

It’s a common practice to use peat for blueberries; if you’re concerned about depleting a peat bog, the manufacturers of Canadian sphagnum peat would like you to know that their peat is harvested sustainably and renewed constantly. However, if you’re not happy with that solution, ask at the garden center for a few bricks of compressed coco fiber. Be sure and pick up a dry organic fertilizer intended for acid loving plants while you’re there.

Soak the peat or the coco fiber in buckets of water. It takes a few hours for them to absorb the water and be ready to go into the ground. Prepare the ground by digging a wide, shallow hole. Add the wet peat/coco fiber, mix well with an equal amount of native soil, add fertilizer according to the package directions, and integrate as much organic matter as you can. Compost, decomposed leaves or grass clippings, worm castings, and aged manure are all good options.

If you’ve done it right, you have a loose, rich pile of soil to plant into. Get your plants in the ground and keep the roots covered in organic mulch. Plan on watering them weekly in the summer, and add a ring of fertilizer about a foot away from the plant in June.

There are lots of varieties to choose from. One popular cultivar is called ‘Draper’-- it grows 3 to 4 feet tall and is popular on U-pick farms throughout the Pacific Northwest.

Raspberries: There is just nothing better than fresh raspberries out of the garden, and they are ridiculously easy to grow. If you don’t have any in the ground yet, this is the year. Give them rich soil with plenty of compost, and stand back. They do need a little water year-round, and they prefer the cool summers that we have on the west coast. They are easier to handle if you put up a simple trellis such as a post at either end of the row with sturdy wire strung between it. (Warning: if there are weedy Himalayan blackberries growing in the area where you want to plant your raspberries, dig them out or find another location. Keeping the two separate will drive you crazy.)

Now, there’s one trick with raspberries that you need to understand before you go shopping. Raspberries are broadly divided into two categories: summer-bearing and everbearing. The summer-bearing varieties produce more fruit, but over a shorter season. The ever-bearing varieties will give you less fruit, but you’ll be harvesting from June through September.

Regardless of the variety you choose, you’ll need to do one pruning job during the winter. Just cut down the canes which have already fruited, which will be fairly obvious because there will be bits of dried stems and flowers where the raspberries once were. Just cut those down to the ground and let the young, green canes grow.

And by the way, you can grow a raspberry plant in a large container (like a wine barrel), but plan to use stakes or trellises to keep the canes confined, and be sure to keep it watered.

Homemade flavored vodka and berry liqueur:

You can make your own flavored vodka by filling a jar with clean, loosely packed berries and then pouring in as much vodka as the jar will hold. Gently crush them with a wooden spoon to release the juice, then seal and store in a cool dry place for a week.

Strain it and use it in your favorite cocktails, or add simple syrup (equal parts sugar and water, heated until the sugar melts and allowed to cool) to taste to make a liqueur.

Either way, keep it refrigerated and enjoy it within a few months—like anything fresh, seasonal, and handmade, it’s not meant to last forever.

Rhubarb: There is no special trick to planting rhubarb. Just give it some sunlight, plenty of compost, and choose a permanent spot, because rhubarb doesn’t like to get moved around. Space the crowns about 3 feet apart, and bury them just deep enough to cover the top of the crown with a couple inches of soil. Pile a little more aged manure around the plants every spring, give it regular water, and that’s all the care it needs. Go easy the first year or two, harvesting only a few stalks. By the third year you’ll get a better harvest, but don’t ever pick more than half the stalks from a single plant. Rather than cutting the stalks, grip them firmly near the base and give them a little twist and pull. They should come out fairly easily. The most tender stalks grow in spring and early summer; by July they can get a little tough. Remove flowering stalks to force the plant to put its energy into growing more foliage rather than setting seed.

Remember that the leaves are toxic; you only want to eat the stalks.

Nasturtium: Peppery flavor, pretty flower, a good garnish if you’ve got room in the glass. It’s ridiculously easy to grow from seed, and you get more interesting varieties that way. Just give them good rich potting soil, moderate water, and cut them back if they get too leggy. This is an annual; the first frost will kill them off and you can start a new batch the following spring. If you’re short on space, look for mounding as opposed to climbing/trailing cultivars. Territorial offers lots of options; I like the dramatic ‘Night and Day.’

Viola & Pansies: For sheer decorative purposes, nothing beats pansies and Johnny jump-ups. They are so absurdly easy to grow that there is almost nothing to say about them, except this: they do need regular water, so make life easy on yourself by buying a potting soil intended for hanging baskets. Ask about this at your locally-owned, independent garden center, which is staffed by people who actually know something. They will point you to one or two potting soils that you’ve probably overlooked a hundred times. These specially-designed soils contain coco fiber and hold water much better than ordinary potting soil.

Otherwise, growing violas requires zero expertise. They will put up with sun or shade, they are surprisingly cold-hardy, and available almost all year. (The new “ice pansies” even bloom through frost.) And they will behave like a perennial—just shear back leggy growth to force them to rebloom—although you would be forgiven for tossing the spent plants on the compost pile and buying a fresh six-pack every few months. They’ll grow in any kind of container—think strawberry planters, hanging PVC pipes with holes drilled in them, vertical garden frames, or “gutter gardens”—a length of old gutter, filled with soil, with holes for drainage, suspended from wires or attached to a fence. It’s a cool way to grow herbs, strawberries, succulents, and other plants that don’t have much root mass.

The ice cube trick also works with pansies, but here’s another garnish idea: Make a very thin slice of lemon or lime, and cut a pansy so that a little bit of the stem is attached to the flower. Pull the stem through that little space in the center of the citrus slice (the hole left behind by the “central column,” if you know your citrus anatomy) and float that in a cocktail glass.

10 easy-to-grow cocktail plants

Deb Wandell Mar 20, 2013

Let's hear it for mixing business and pleasure. Amy Stewart's cocktail garden in Eureka is the outgrowth of research for her book "The Drunken Botanist: The Plants That Create the World's Great Drinks" (Algonquin; $19.95). Susan Morrison of Creative Exteriors Landscape Design in Concord worked with the author to transform this narrow passageway on the side of the house into a plant lab and entertaining area. Click here for more on Stewart's garden and its unusual plants, many of which are featured in the book's 50 recipes (including a Blood Orange Sidecar).

Tempted to start your own cocktail garden? Here are 10 easy-to-grow plants you can take from garden to glass.

Basil - Add fresh leaves to a Bloody Mary.

Spearmint - Use in mint juleps of muddle for mojitos.

Thyme - Stewart makes a grapefruit-thyme cooler cocktail with gin, grapefruit juice, lime juice, thyme simple syrup, lemon thyme, club soda.

Rosemary - Select upright varieties. Sprigs can be used as swizzle sticks for savory cocktails.

Lemon verbena - Use to flavor simple syrup.

Cherry tomatoes - Pair with vodka or Tequila.

Blueberry - Look for compact varieties, which do well in pots.

Alpine strawberry: Shade tolerant. Tiny white and red varieties make an attractive garnish.

Raspberry - Stewart recommends seeking out everbearing varieties that fruit over long periods.

'Meyer Improved' lemon - Makes great limoncello.

Cocktail plant

Cocktail Trees and Others

Cocktail Variety

Note: Nothing requires a pollinator; if did, may produce more fruit. < 25-30 F, need to protect all citrus. HARD FREEZE: 28 F > 4 hrs.

Other Varieties

(fingered citron or sacrodatylis)

Citrus medica var.sarcodactylis

Sour mandarin X kumquat

Citrus microcarpa or Citris mitis or Fortunella mitis or Citrofortunella microcarpa

or Citrus medica var. Etrog

Lemon X sour orange

Trifoliate orange X grapefruit

Note: Nothing requires a pollinator; if did, may produce more fruit. < 25-30 F, need to protect all citrus. HARD FREEZE: 28 F > 4 hrs.

Cocktails in the Garden

Raise the bar with garden-fresh ingredients that transform cocktails into signature drinks

Marty Ross is a garden journalist and gardener who lives in Kansas City, MO, and Virginia’s Tidewater region. She has a community garden plot and grows lettuce and herbs in pots on her front porch.

Designed to fit in a 2x8 bed, this Cocktail Garden includes many of the herbs and plants you'll need for custom cocktails: flavorful herbs, minature strawberries and cherry tomatoes. Get details in our free Kitchen Garden Planner, where you can find more than 24 plans.

C HEERS! Drinks made with just-picked herbs, fruit, and vegetables as flavorings and garnishes are the toast of the summer party season, whether made with alcohol or not.

As cocktail gardeners have grown more adventurous, the happy-hour repertoire has expanded well beyond the classic sprig of spearmint for juleps and mojitos and into the realm of refreshing homegrown blackberry cocktails and summer drinks garnished with edible dianthus petals and frilly little marigolds. When the ingredients are within easy reach of an imaginative backyard bartender, every cocktail becomes a flourishing signature drink.

Outdoor entertaining takes a new twist with our ingenious Plant-A-Bar. Grow herbs for your favorite cocktails so you can harvest a fresh sprig as you relax at the bar.

Above all, a cocktail garden should be a pretty and comfortable spot, says Mary Palmer Dargan, a landscape architect who lives in Atlanta and in Cashiers, NC. Good design should really come first. "My recipe for a successful cocktail garden is easy," Dargan says. "You need a flat place for a table and chairs, and an étagère — a two-tier table where you can park wine or cocktail mixes and backup glasses."

What to grow

Lavender
Rosemary
Orange mint
Cuban mint
Spearmint
Thai basil
Genovese basil
Golden lemon thyme
Lemongrass
Lemon verbena
Cilantro
Rose-scented geranium

Vegetables and fruits

Gherkin cucumber
Red currant
Hot pepper
Alpine strawberry
Mini watermelon

Dargan, the author of Lifelong Landscape Design (Gibbs Smith), recommends a stone or brick patio. Built-in seating is especially nice, "because people like to perch," she says. "If you have a seating wall instead of a lot of furniture, you get an A+ in my book."

Renewed interest in kitchen gardens, community gardens, farmer's markets, and edible landscaping has contributed mightily to enthusiasm for garden-to-glass cocktails. Gardeners with bumper crops of strawberries, cherry tomatoes, or cucumbers are looking for new ways to use and combine favorite ingredients, and stylish cocktails shake things up quite a bit. Scott Beattie, the author of Artisanal Cocktails (Ten Speed Press) led the way, putting a fresh twist on the cocktail hour with his bold use of local, organically grown fruit, herbs, and vegetables.

Beattie grows some of his own ingredients, forages for wild blackberries, and relies on the dizzying choices available from local organic farmers in his Sonoma County, CA, neighborhood. Never underestimate the value of the flavor of fresh produce in a cocktail, Beattie says. A Pimm's Cup made with cucumbers from your own backyard or a farmer's market — "it's a huge difference from what you get at a grocery store," he says. "You'll be blown away by how something that simple can be so good, with a delicate and very complex flavor."

Amy Stewart, whose book The Drunken Botanist (Algonquin) explores the plants that are used in the world's most famous cocktails, proves that you don't need a big space to be successful. She turned her narrow side yard in Eureka, CA, into a flourishing cocktail garden, most of it in pots and planters. Stewart grows hops on a trellis and raspberries and blueberries in pots. She keeps a romping clump of mint in check by growing it in a raised planter that also serves as a bar, and she installed shelves on a garden wall for pots full of herbs, with room for bottles and party glasses.

Dargan learned to make the most of small-space gardens when she lived and worked in Charleston, SC. "A human body takes two and a half feet to stand up and drink a glass of champagne," she says, "but people love being crowded in together. Don't be afraid to over-invite. People will figure it out."

If you have room, a fountain adds to the glamour of a cocktail garden, she says, and in the evening, candlelight "will move the mood toward romance."

Dargan likes to garnish cocktails with nasturtiums or daylilies, mixes fresh peaches with champagne for festive bellinis, and recommends cordials made with elderberry flowers steeped in sugar, water and lemon slices. But while you're mixing the punch, don't forget that the atmosphere of the garden itself is part of the cocktail you're serving, she says. "It provides the ambiance, and when you're out there, you're drinking up fresh air, sunlight and bird song," she says. There's something intoxicating about the very idea.

Garden-Inspired Cocktails

Elderflower Cordial

1 750 ml bottle dry rosé wine, not sparkling. (Example: La Vieille Ferme rosé)
2.5 cups (20 oz.) St-Germain elderflower liqueur
30 oz. club soda
Strawberry slice or raspberry for garnish
Ice

Mix the rosé and St-Germain in a pitcher—this can be done ahead of time. Fill short tumblers or wine glasses with ice, add 2 oz. of the rosé/St-Germain mixture to each glass, and top with 1.5 oz. club soda. Garnish with a strawberry or raspberry.

To quickly mix larger or smaller quantities, prepare:

If serving in a punch bowl, add club soda right before serving so it doesn't go flat.

Related article: How to Make Simple Syrup: More recipes for sugar syrups that are infused with herbs

Garden-Infused Simple Syrup

"Simple syrup" is a cocktail staple for balancing the flavors in other ingredients. It can also be used to add a hint of sweetness and flavor to seltzer.

1/2 cup herbs, flowers, fruit or spice
1 cup water
1 cup sugar
1 oz vodka (optional)

Combine all ingredients except vodka in a saucepan. Bring to a simmer and stir well, until the sugar has dissolved. Let the mixture cool and pour through a mesh strainer. Add the vodka (if using) as a preservative and keep refrigerated. Good for one to two weeks; lasts longer in the freezer.

From Andrew Silva, a Burlington, VT, chef and cocktail enthusiast.

The flavor of fresh Concord grape juice harmonizes beautifully with Bourbon. If you don't have fresh juice, use a good-quality store brand. Makes two cocktails

5 oz. Bourbon
1 oz. fresh lime juice (NO bottled lime juice or anything that comes from a plastic lime)
1 oz. Cointreau
2 oz. grape juice

Mix all the ingredients in a shaker filled with ice. Shake and pour into chilled cocktail glasses.

How to Use the Plant a Bar

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How to Grow a Cocktail

What do you see when you walk into a liquor store? If you’re nature writer Amy Stewart, you see “the world’s most exotic botanical garden, the sort of strange and overgrown conservatory we only encounter in our dreams.” Indeed, without plants we wouldn’t have the martini. Or prosecco. Or single-malt scotch. Almost every element that goes into a great drink—from the fermented grains and grapes, to the herbs and fruits that flavor them, to the celery stalk in your glass—is a denizen of the plant world. Stewart’s latest book, The Drunken Botanist: The Plants That Create the World’s Great Drinks, tells the story of over 150 of these intoxicating flora and includes loads of tips for bartenders, gardeners and farmers on the art of alcohol.

Amy Stewart on her garden patio.

What are some weird plants that can show up in an alcoholic beverage?

You name it. If it’s a fruit or an herb, if it’s edible, someone somewhere has dropped it into some alcohol and made booze out of it. A lot of these plants go back to medieval medicine. Capillaire syrup was originally a medicinal thing made from maidenhair fern that was supposed to treat jaundice. But it became sweet botanical syrup that ended up as a cocktail ingredient. No one makes maidenhair syrup anymore. But you could. And I have.

Mostly old punch recipes like Jerry Thomas’ Regent Punch, which is one of those strange drinks that have green tea, Champagne and all kinds of crazy things.

What are the most important plants in the alcohol world?

That depends on your priorities. If you’re a bourbon drinker, corn is pretty important. If you’re a beer drinker, barley and hops are pretty important.

How does understanding plant chemistry make for a better cocktail?

No one in his right mind would use dried basil, right? Why? Most of those wonderful flavor molecules that we get from basil just evaporate as the plant material dries. But the seeds of the cilantro plant actually taste better dried because a lot of flavors go away, leaving behind flavors we like. Understanding these things can help you mix a better drink.

What are some common ingredients we don’t think about?

Sorghum is used to make alcohol—a lot of alcohol. In Africa, people make beer out of sorghum grains. In China they make a very high-proof sort of white lightning spirit called maotai. Here in the U.S., we’ve been making moonshine from sorghum for a long time. Now, Stuart Hobson, of Heartland Distillers in Indianapolis, is making something similar to rum—“sorgrhum”—from sweet sorghum molasses produced by an Amish farmer.

What to Plant in Your Cocktail Garden

Celery Homegrown stalks may be thinner than beefy, store-bought varieties, which make them perfect as swizzle sticks. Look for the dramatic crimson Redventure.

Black Currant Once banned because of the risk that it would spread white pine blister rust, black currants are back. Ribes nigrum, used to make French cassis, is now available in disease-resistant cultivars; white and pink currants also make beautiful garnishes.

Sloe Also called blackthorn, this large, thorny shrub (Prunus spinosa) bears the fruit used to make sloe gin.

Mojito Mint This spearmint (Mentha x villosa) comes from Cuba and is the perfect mint for mojitos and other rum drinks. If you’re more of a mint julep type, look for Kentucky Colonel, a Southern cultivar.

Mexican Sour Gherkin A close relative of the cucumber, Melothria scabra has a bright, tart flavor that’s a bit bolder than a cucumber—but the flavor isn’t the only reason to grow this one. The fruits are the size of a grape, with a mottled green and white skin, making them a perfect, unusual drink garnish.

The makings of a garden cocktail.

You planted a cocktail garden. Can you give us a tour?

I live in the Pacific Northwest, so I have herbs like basil, cilantro, rosemary, sage, thyme and mint varieties, and vegetables [like] peppers and Redventure celery. For fruits, I grow tomatoes, raspberries and blueberries, and I also have black currants, which are the berries used to make cassis in France. I have Cuban mojito mint that got into the nursery trade in the United States because Canadian tourists were plucking sprigs of mint out of their drinks in Havana and sticking them in their suitcase. I also plant [a] wonderful Southern spearmint called Kentucky Colonel that’s the ultimate mint julep mint. Then I have sloes—hedgerow plants in Europe and the UK. The berries are too tart to eat fresh but they go into homemade “hedgerow wines,” and, of course, to make sloe gin, which is the most fantastic thing in the world. I found just one nursery in the Northwest that sells them, and they offer exactly 20 plants a year.

Well, demand is not that great. I’m going to make it my mission in life to make sure that more people grow sloes.

What’s your favorite cocktail that comes right out of your garden?

The Mamani Gin & Tonic (as pictured above), which is named after the guy who gave his life to bringing quinine bark to the Western world. It’s a very gardeny gin and tonic, with jalapeño, cilantro, cucumber and cherry tomatoes.

It sounds like researching this book had its upsides.

Yes, I got lots of volunteers! [When] I wrote my last book, Wicked Bugs, no one volunteer[ed] to help.

What’s your top tip for craft cocktail gardeners?

Grow what you drink. Don’t bother with ingredients for drinks you don’t like.

People are really looking for authentic ingredients—things like sweet-pit apricots for amaretto and dark, sour Italian cherries for real maraschino cherries. Also, distillers might be looking to buy the parts of your harvest that aren’t marketable for whatever reason but can be made into booze. A lot of alcoholic drinks, like apple cider, got started as a way to use up the surplus crop.

Did writing this book change the way you drink?

I have no patience for cheap ingredients or synthetic substitutes. I will just not order a drink if I can’t get something good.

Dombey’s Last Word

In honor of Joseph Dombey, a twist on the classic cocktail The Last Word. This version replaces Chartreuse with a more overtly lemon verbena–flavored liqueur and substitutes the lime for lemon. Given the political turmoil that he found himself in, it seems only fitting that this cocktail combines ingredients from three countries that were also in constant upheaval: England, France and Italy.

1/2 ounce gin (Plymouth or another London dry gin)

1/2 ounce Verveine du Velay 1/2 ounce Luxardo maraschino liqueur

1/2 ounce fresh-squeezed lemon juice 1 sprig fresh lemon verbena

Shake all the ingredients except the lemon verbena sprig with ice and strain into a cocktail glass. Rub a lemon verbena leaf around the rim of the glass and garnish with another leaf. If you can’t find Verveine du Velay, green Chartreuse is a fine substitute.

1 1/2 ounces applejack

1/2 ounce fresh lemon juice

1/2 ounce grenadine

Shake all the ingredients over ice and strain into a cocktail glass.

5 to 6 fresh pomegranates

1 to 2 cups sugar

To peel the pomegranates, score the rind with a knife as if you’re cutting an orange into wedges. Carefully peel away the rind, leaving the seeds and membrane intact. Squeeze with a fruit press or manual juicer and filter through a sieve. You should have about 2 cups of juice. Measure 1 cup of the sugar into a saucepan, add the juice, stir and bring to a simmer. Let the sugar cool and taste it; add more sugar if you prefer a sweeter syrup. Stir in the vodka as a preservative. Pour into a clean jar and store it in the refrigerator, where it will last about a month, or in the freezer. Adding another ounce or two of vodka will help keep it from freezing.

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Cocktail Grow Kit

Harvest Happy Hour

How do your cocktails grow? Mix up aromatic happy hour treats with fixins from your very own garden. Six seed packets for thyme, lavender, Thai basil, mint, lemon balm, and blue borage get their tasty starts in the included recycled egg carton. Use the starter soil, plant stakes, growing instructions, and pencil to nurture and track their growth. Once the seedlings have outgrown their first home, transfer them to a larger planter and let the cocktail hour begin. Assembled in Covington, Georgia with all materials sourced throughout the USA.

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About Me Getting Started

Accurate Instructions
Lightweight

Garden
Indoors
Lawn
Outdoors
Patio
Pool Area

Comments about UncommonGoods Cocktail Grow Kit :

I haven't tried growing the kit yet but the packaging is very cute.

Primary use:
Personal

Was this review helpful? Yes / No

Great Gift Idea- but seeds didn't grow

from Monterey, CA

About Me Getting Started

Attractive
Healthy

Comments about UncommonGoods Cocktail Grow Kit :

Primary use:
Personal

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Gifts for friends

By Sarcastic Leslie

About Me Avid Gardener

Accurate Instructions
Unique

Garden
Indoors
Patio

Comments about UncommonGoods Cocktail Grow Kit :

N/a. This was gifts for two friends.

Primary use:
Personal

Was this review helpful? Yes / No

from Central Florida

About Me Avid Gardener

"Green" compostable container
Accurate Instructions
Attractive
Fragrant
Lightweight
Versatile

Garden
Indoors
Outdoors
Patio
Pool Area

Comments about UncommonGoods Cocktail Grow Kit :

My friend's husband loves to mix cocktails and infuse simple strips with unique flavors. Though I got this for her, HE will likely use it. Thankfully, she will reap the rewards!

Service and delivery comments:

Delivery was prompt and included all items purchased

Primary use:
Personal

Bottom Line Yes, I would recommend this to a friend

Was this review helpful? Yes / No

( 1 of 1 customers found this review helpful)

from Houston, TX

About Me Avid Gardener

Accurate Instructions

Garden
Indoors
Outdoors

Comments about UncommonGoods Cocktail Grow Kit :

My mother in law is always fiddling in the garden now a days since she has retired. She also loves a cocktail after 5 o'clock. Thought this was a great combo of the two and she loved it. She loves the idea of drink recipes included with the herbs.

Primary use:
Personal
Was this a gift?:
Yes

Bottom Line Yes, I would recommend this to a friend

( 1 of 1 customers found this review helpful)

Was this review helpful? Yes / No

My friend loved it

from New York, NY

Attractive

Garden
Indoors

Comments about UncommonGoods Cocktail Grow Kit :

This was adorable and my friend loved it. She's definitely going to use it. Since I just gave it to her for Xmas, it's too early to say whether the seeds will grow.

Primary use:
Personal
Was this a gift?:
Yes

Bottom Line Yes, I would recommend this to a friend

Was this review helpful? Yes / No

from Asheville, NC

About Me Getting Started

Garden
Indoors
Outdoors
Patio

Comments about UncommonGoods Cocktail Grow Kit :

Primary use:
Personal
Was this a gift?:
Yes

Bottom Line Yes, I would recommend this to a friend

Was this review helpful? Yes / No

Super fun gift, I would love to buy one for myself!

About Me Getting Started

Accurate Instructions
Attractive
Lightweight
Versatile

Indoors
Patio

Comments about UncommonGoods Cocktail Grow Kit :

It's a fun starter kit for growing herbs - for cocktails! I think it has a good variety for multiple drinks, easy instructions and cute packaging. The size is great for a corner of the kitchen counter, shelf or patio.

Primary use:
Personal
Was this a gift?:
Yes

Bottom Line Yes, I would recommend this to a friend

Was this review helpful? Yes / No

Great Gift Idea

from Virginia Beach, VA

About Me Getting Started

Lightweight
Unique

Indoors

Comments about UncommonGoods Cocktail Grow Kit :

He LOVED his gift. He has a lot of plants in his condo so I knew he would enjoy growing herbs for cocktails.

Primary use:
Personal
Was this a gift?:
Yes

Bottom Line Yes, I would recommend this to a friend

Was this review helpful? Yes / No

( 1 of 1 customers found this review helpful)

This was a great Hit!

from Glendale, CA

About Me Avid Gardener

a great gift for anyone who loves cocktails

Comments about UncommonGoods Cocktail Grow Kit :

Sent this to a friend as a birthday gift. Loved it!

Primary use:
Personal

Bottom Line Yes, I would recommend this to a friend

( 1 of 1 customers found this review helpful)

Was this review helpful? Yes / No

Grow Tipsy. Legendary Cuban singer Celia Cruz was known for her signature fiery cry, "Azucar!" Literally translating to "sugar", we like to think she was simply asking for a mojito. Included in this rum cocktail's tipsy gardening kit: organic potting .

Skip the Soil. Here's the dirt on windowsill gardening: All you need is this mason jar kit, a little water, and a sunny spot to grow perfect pansies, zinnias, or English daisies without soil. The charmingly packaged kit lets you .

Paper Wealth. It's the dead of winter. The holiday festivities are over. January, February, and March loom somberly ahead. The world looks grayed out and your soul feels a little gray, too. When it's hard to believe spring will ever .

Top That. That'll be one pizza—to grow! Inside the recycled egg carton planter you'll find peat and heirloom seed packets that sprout fresh toppings for a supreme veggie pie, including sweet basil, heirloom Rutgers tomatoes, green bell peppers, Greek oregano, .

Grow it Up a Notch. Grow your own produce patch, and your hot sauce will pop with the vivid flavors of fresh, hard-to-find ingredients like Dragon Carrot and Ring o'Fire Cayenne Pepper. But creating even a small container garden requires .

Thanks for sharing!

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Find the best ideas for men, women and kids at UncommonGoods. We carry thousands of unique and unusual gifts, from fun jewelry and cool accessories to creative home decor and kitchen items.

Protease Inhibitor Cocktail

for plant cell and tissue extracts, DMSO solution

Popular Documents: Datasheet (PDF) | Specification Sheet (PDF)

Properties

Description

Components

Application

Optimized and tested for use with plant tissue and cell extracts. Specific testing was done on plant seedling extracts from pea, bean, wheat, tobacco, and Arabidopsis, as well as leaf and root extracts from pea, wheat and tobacco.

Biochem/physiol Actions

This mixture contains individual components, including AEBSF, 1,10-Phenanthroline, Pepstatin A, Leupeptin, Bestatin, and E-64. Each component has specific inhibitory properties. AEBSF acts to inhibit serine proteases, including trypsin, chymotrypsin, and plasmin amongst others. Bestatin inhibits aminpeptidases. E-64 acts against cystein proteases. Leupeptin acts against both serine and cystein proteases. Pepstatin A inhibits acid proteases. 1,10-Phenanthroline acts against metalloproteases.

The cocktail should be stored at -20°C, where it will retain stability for two years.

1, 5 mL in glass bottle

Preparation Note

This product is supplied as a clear, faint pink solution in DMSO. One mL of solution is recommended for inhibition of protease activity in 100 mL of cell lysate from 30 g of various plant tissues or 10 g of baculovirus-infected cells. Extracts of plant seedlings from pea, bean, wheat, tobacco, and Arabidopsis have been tested. The roots of these plants have also been successfully tested.

One mL is recommended for the inhibition of proteases extracted from 30 g of plant tissue in a total volume of 100 ml.

Specificity

Inhibits serine, cysteine, and aspartic proteases, metalloproteases, and aminopeptidases

Price and Availability

Safety Information

Certificate of Analysis

Certificate of Origin

The Sigma-Aldrich portfolio of protease inhibitor cocktails shows an excellent track record in the peer-reviewed scientific literature, as witnessed by the many publications that cite our protease in.

Keywords: AGE, Adhesion, Aerobic, Affinity chromatography, Alzheimer Disease, Amplification, Angiogenesis, Anti-inflammatory agents, Antibiotics, Antimicrobials, Antitumor agents, Antivirals, Apoptosis, Atomic absorption spectroscopy, Autophagy, Biochemistry, Biological processes, Buffers, Cancer, Cardiovascular, Catalysis, Cell biology, Cell disruption, Cell proliferation, Cell signaling, Cellular processes, Central Nervous System, Chromatin immunoprecipitation, Chromatography, Clinical, Cloning, Cytotoxins, DNA replication, Degradations, Detergents, Diabetes, Diagnostic, Diseases, Dopamine agents, Drug discovery, Eliminations, Environmental, Enzyme-link immunosorbent assay, Gas chromatography, Gastrointestinal, Gene expression, Genetic, Genetics, Gluconeogenesis, Glycosylations, Growth factors, Hormones, Hydration reaction, Hydroxylations, Immobilization, Immunology, Immunoprecipitation, Inflammation, Ligands, Lipid Metabolism, Lipid peroxidation, Mass spectrometry, Medicinal chemistry, Metabolism, Metabolites, Methylations, Microarray Analysis, Microbiology, Microscopy, Molecular biology, Morphogenesis, Neurology, Neuroscience, Neurotransmission, Neurotransmitters, Normal-phase chromatography, Nutrition, Obesity, Oncology, PAGE, Parkinson Disease, Peroxidations, Pharmaceutical, Phosphorylations, Photosynthesis, Physiological Processes, Polymerase chain reaction, Polymorphisms, Proteomics, Purification, Recombination, Reductions, Reproduction, Respiratory, Reversible addition-fragmentation chain transfer polymerizations, Sample preparations, Scanning electron microscopy, Schizophrenia, Separation, Sequencing, Sonication, Transcription, Transduction, Veterinary, Vitamins, Western blot, transformation

References

related product

Technical Service:

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

Bulk Ordering & Pricing:

Need larger quantities for your development, manufacturing or research applications?

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Cocktail plant

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  Justicia Species, Shrimp Plant 'Fruit Cocktail'
  
  Justicia brandegeeana
  Foliage Color:
  
  Bloom Characteristics:
  
  This plant is attractive to bees, butterflies and/or birds
  
  Water Requirements:
  
  Average Water Needs; Water regularly; do not overwater
  
  Where to Grow:
  
  Suitable for growing in containers
  
  24-36 in. (60-90 cm)
  
  24-36 in. (60-90 cm)
  
  USDA Zone 8a: to -12.2 °C (10 °F)
  
  USDA Zone 8b: to -9.4 °C (15 °F)
  
  USDA Zone 9a: to -6.6 °C (20 °F)
  
  USDA Zone 9b: to -3.8 °C (25 °F)
  
  USDA Zone 10a: to -1.1 °C (30 °F)
  
  USDA Zone 10b: to 1.7 °C (35 °F)
  
  USDA Zone 11: above 4.5 °C (40 °F)
  
  Sun Exposure:
  
  Sun to Partial Shade
  
  Bloom Color:
  
  Bloom Time:
  
  Late Spring/Early Summer
  
  Late Summer/Early Fall
  
  Other details:
  
  Soil pH requirements:
  
  6.1 to 6.5 (mildly acidic)
  
  6.6 to 7.5 (neutral)
  
  7.6 to 7.8 (mildly alkaline)
  
  Patent Information:
  
  Propagation Methods:
  
  From herbaceous stem cuttings
  
  From softwood cuttings
  
  From semi-hardwood cuttings
  
  By air layering
  
  Seed Collecting:
  
  This plant has been said to grow in the following regions:
  
  Long Beach, California
  
  Newport Beach, California
  
  Bonita Springs, Florida
  
  Marco Island, Florida
  
  Spring Hill, Florida
  
  Bossier City, Louisiana
  
  Elizabeth City, North Carolina
  
  North Augusta, South Carolina
  
  La Vernia, Texas
  
  Missouri City, Texas
  
  San Antonio, Texas
  
  Gardeners' Notes:
  
  On Oct 31, 2016, SarahGrace from Long Beach, CA wrote:
  
  I have several in my yard, in the ground and in containers, from full sun to partial shade. So pretty with reliable blooms all year in Southern California. Easy to propagate from cuttings - I share with my neighbors regularly.
  
  On Oct 6, 2012, 239elaine from Bonita Springs, FL wrote:
  
  I have grown this plant both in the ground and in containers on the east side of the house, where it gets several hours of morning sun. It blooms profusely and is not nearly as invasive or leggy as its salmon cousin.
  
  On Sep 21, 2009, grrrlgeek from Grayslake, IL (Zone 5a) wrote:
  
  Happy in a pot on the patio. Watch in humidity, the flowers start to mildew without falling out of the bracts. Doesn't really hurt the plant, just leaves a little black margin on the bract. More leggy than the variegated, will take cuttings to bring inside.
  
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