Snip a few sprigs from your garden for this herbaceous summer cocktail.
This article first appeared in Traverse Northern Michigan. Find this story and more when you explore our magazine library. Want Traverse delivered to your door or inbox monthly? View our print subscription and digital subscription options.
I didn’t start my garden from seed this year. Back in March, I was consumed with a volunteer project. As the deadline to turn on the grow lamp that is permanently mounted in our family bathroom came and went, I decided that one of the many benefits of living in Leelanau County is that I’m surrounded by plenty of professional farmers already doing all the heavy lifting. Now, as our nighttime temperatures start to climb, I’m reminded that I made the right call. From my favorite roadside haunts to the hardware store parking lot, the vegetable starts being sold are far more robust than any seedling I’ve ever nurtured at home. And if there is a plant that I can’t find, all I need to do is lean harder into my farmers market rotation this summer, buying my fruits and veggies as finished masterpieces straight from farmers’ hands. But even in years when I lighten my own garden load, I still have boundaries. There has never been a growing season where I didn’t at least plant herbs—whether it was in a city rooftop garden, an apartment window box or in a reclaimed flowerbed.
Photo by Dave Weidner
Typically, chives, rosemary, thyme, lemon balm, you name it, end up in or on our food; less often do herbs shine as the star ingredient. But when I’ve grown them myself, and especially when they are the only thing I’ve grown myself, it can be fun to put them in the spotlight. This Gin Tonic—without the “and” and served in a big wine goblet the way they are throughout Spain—accomplishes exactly that. Pair those garden-fresh herbs with a few edible flowers you might also have popped in the ground (think: marigolds, violets, nasturtiums) and you’ve got this Gardener’s Gin Tonic. Whether you are cultivating acres, inches or have your own little circuit of farmers markets, one thing we all share is spending the growing season in the best place on earth to spend it—Northern Michigan. Cheers to summer.
Gardener’s Gin Tonic Recipe
Serves 1
- Lemon wheel
- 2 ounces gin
- 4 ounces tonic water
- 5 juniper berries (see note below)
- 2 sprigs of any mixture of herbs such as rosemary, thyme, mint or dill
- Edible flower blossoms such as marigold, nasturtium or violet
Place lemon wheel in the bottom of a large red wine glass with ice. Pour in gin then tonic and top with juniper berries. Swirl the glass around a few times, then add the sprigs of herbs, garnish with an edible flower or two, and serve.
Note: Juniper berries look like a cross between a small blueberry and a black peppercorn. They can be found in the spice section of most grocery stores and keep well in the freezer.
Photo by Dave Weidner
Photo by Dave Weidner
Stacey Brugeman is a 20-year food and beverage journalist. Her work has appeared in Food & Wine, Saveur, Travel + Leisure, Eater and on Instagram @staceybrugeman.
Dave Weidner is an editorial photographer and videographer based in Northern Michigan. Follow him on Instagram and Facebook @dzwphoto.
Sarah Peschel, @22speschel, is a stylist and photographer with an appreciation for all things local agriculture, food and drink.