Botanicals in Bloom: Summer Cocktails That Sip Like a Garden Stroll

As the days stretch long and golden, our palates begin to crave what the season gives us in abundance: freshness. This summer, cocktails are getting a verdant twist, with bartenders and home mixologists leaning into the beauty of botanicals, the brightness of citrus, and the aromatic charm of fresh herbs.

Gone are the days when summer drinks were just sweet and boozy. Today’s cocktails are layered, balanced, and inspired by the garden — drawing flavor from rosemary sprigs, lavender buds, basil leaves, and cucumber slices. Whether it’s a lavender lemonade spritz or a basil-infused margarita, these herbaceous additions bring complexity and a dose of natural elegance to your glass.

Citrus is, of course, a summertime staple, but this year, it’s not just about squeezing in a wedge of lime. Citrus is being reimagined — infused into syrups, muddled with fresh herbs, or paired with floral liqueurs to create drinks that are as beautiful to look at as they are refreshing to sip.

To celebrate this botanical trend, we’re thrilled to feature a summer cocktail from our restaurant partner Clara, located inside the New York Historical Society. This Cucumber and Rosemary Gin and Tonic is the kind of drink you want in hand while lounging on a terrace or watching the sun dip behind the skyline. It’s crisp, herbal, and subtly sweet — a perfect summer pour.

Cocktail Recipe: Cucumber and Rosemary Gin & Tonic

From Clara Restaurant at The New York Historical Society

Ingredients

1.5 oz Beefeater London Dry Gin
3 cucumber slices, muddled
1 oz rosemary lemon syrup (recipe below)
Tonic water, to top
Cucumber slice, for garnish

Procedure

Muddle cucumber slices in a shaker.
Add gin and rosemary lemon syrup, then shake with ice.
Strain into a glass filled with fresh ice and top with tonic water.
Garnish with a cucumber slice.

Rosemary Lemon Syrup

Ingredients

1/4 cup water
1/4 cup sugar
1 rosemary sprig
Juice of 1/2 lemon

Procedure

Combine water, sugar, and rosemary in a small saucepan. Bring to a simmer, stirring until sugar dissolves. Remove from heat, stir in lemon juice, and let steep until cool. Strain and store in the fridge for up to one week.

This cocktail is summer sophistication in a glass — crisp cucumber coolness meets the depth of rosemary and the brightness of lemon, with the gin’s botanicals tying everything together. It’s a refreshing way to embrace the season’s flavors while keeping things simple and elegant.

Whether you’re crafting drinks at home or looking for inspiration for your next event, don’t be afraid to experiment with the contents of your garden or windowsill herb box. Summer’s here — and it tastes like rosemary and sunshine.