Garden Cocktails

Garden Cocktails I live in NYC and I love making cocktails with herbs, flowers, and botanical things. Rum, gin, vodka, bourbon and beyond-- I tinker with it all! Hi! I'm Stacie.

I live in NYC and by day I work for the dog at BarkBox managing all of the social media and content. By night, I spend all my time making cocktails, going to pottery class, puttering around with DIY projects, trying to keep my balcony garden alive, and puttering around with my pup, Pimm. I've been blogging for quite a few years over at http://www.starsforstreetlights.com, but I started this cocktail thing in early 2016 to document and have some fun with new drinks. :)

I don't make hot cocktails that often, but this one was too lovely not to share! (Especially because they're in a set of...
12/30/2020

I don't make hot cocktails that often, but this one was too lovely not to share! (Especially because they're in a set of mini grip cups!)⁠⠀⁠⠀
This drink is loosely inspired by the rompopes and coquitos of Latin America, but the pink peppercorns add a unique herbal aromatic flavor to the chocolate and milk. ⁠⠀⁠⠀
I've also included some extra pics of these cups + more of my pottery studio manager Jonathan's work at the end of the gallery, including these gorgeous sake sets he's been making. Head over to his acct and send him a DM if you want to order anything, and be sure to check out some of his pottery TikToks on !.⁠⠀⁠⠀
🥥Pepitopope🥥⁠⠀
(Makes 2)⁠⠀
🔸4oz white rum, bourbon, or cachaca⁠⠀
🔸1 cup whole milk⁠⠀
🔸1 cup almond milk⁠⠀
🔸2 Tbsp pink peppercorns⁠⠀
🔸3oz white chocolate⁠⠀
🔸4 rosemary sprigs⁠⠀⁠⠀
Add the milks, pink peppercorns, white chocolate and rosemary to a small saucepan and bring to a simmer. (Do NOT let it boil!) Once the chocolate has melted, let the mixture steep on the stove for as long as you'd like to infuse the flavors of the peppercorns and rosemary. I let it sit for about an hour! Once you're ready to serve, warm up the mixture and add it to your cups with 2oz of your spirit of choice! Garnish with rosemary and a sprinkling of pink peppercorns. ⁠⠀⁠⠀⁠⠀⁠⠀
⁠⠀⁠⠀
@ New York, New York

Of the many cookbooks I've bought during quarantine, there are a few that stand out above the rest. I first bought 's "A...
08/21/2020

Of the many cookbooks I've bought during quarantine, there are a few that stand out above the rest. I first bought 's "Aperitif: Cocktail Hour the French Way" after looking at the list of James Beard-winning cookbooks of 2019. The book is full of simple drinks that use a variety of French liqueurs, aperitifs, sherries, beers, and wines.⁠⠀⁠⠀
If you're looking for a book with simple recipes that don't feel simple *at all*, I can't recommend this book enough! Check out one of Rebekah's recipes from the book below. :)⁠⠀⁠⠀
🍷AM/PM Sherry🍷⁠⠀
🔸1.5oz dry, light sherry (such as fino or manzanilla)⁠⠀
🔸1oz Lillet (I used Lillet Rose but Rebekah says Lillet Blanc)⁠⠀
🔸.5oz fresh grapefruit juice⁠⠀
🔸.5oz simple syrup⁠⠀
🔸3 dashes Angostura bitters⁠⠀
🔸Soda water to top⁠⠀⁠⠀
In a shaker with ice, combine the sherry, Lillet, grapefruit, simple syrup, and bitters. Shake, strain in a collins glass with ice, and top with soda! Garnish with a grapefruit peel or with a celebratory summer garnish.⁠⠀
@ Harlem

An update on the cocktail garden!⁠⠀⁠⠀I love this phase of the terrace so much, the phase where everything feels like a j...
08/14/2020

An update on the cocktail garden!⁠⠀⁠⠀
I love this phase of the terrace so much, the phase where everything feels like a jungle. I also get a little sad because it's the beginning of the end, and it's only a few months where I won't be able to harvest fresh basil and tomatoes every day for lunch. But I'm enjoying edible flowers, all the herbs I could ever want, and the snackable ground cherries that fall to the ground. ⁠⠀⁠⠀
There is SOME hope left in the garden-- this year I'm actually planting some cold-weather crops of lettuces, carrots, scarlet runner beans, watercress, and radishes. A full list of things to plant now below!⁠⠀⁠⠀
-Beans (Zones 3-8)⁠⠀
-Cover Crops (Zones 3-10)⁠⠀
-Cucumbers (Zones 3-9)⁠⠀
-Flower (Zones 3-8) (ie: Marigolds, Alyssum, Snapdragons)⁠⠀
-Kale (Zones 3-9)⁠⠀
-Lettuce (Zones 3-8)⁠⠀
-Peas (Zones 3-7)⁠⠀
-Radishes (Zones 3-9)⁠⠀
-Spinach (Zones 3-8)⁠⠀ @ New York, New York

Welllllcome to my office these days! One silver lining of the quarantine lately has been sitting out here in a little ca...
05/27/2020

Welllllcome to my office these days! One silver lining of the quarantine lately has been sitting out here in a little camp chair with my laptop during the day. Pimm's getting a little suntan on her belly and I get to obsessively inspect all the plants, herbs, flowers, and veggies as they're coming up. I am so 😳dang 😳thankful 😳for this little patch of outdoor space, now more than ever. ⁠⠀⁠⠀
Swipe through for a little bit of garden progress-- I've got a second round of seedlings hardening off, the basil box, a w**d that grew into a tree and came back this year, some borage, tomatoes, lettuce, chocolate mint, nasturtium, and lots of herbs. One cool detail that I've discovered this year after letting my purple shiso plants go to seed last fall is now I've got shiso plants growing *everywhere* this year. 🤷‍♀️⁠⠀
⁠⠀ @ New York, New York

Back at the beginning of quarantine, my incredibly kind friend Erin who works at sent Sean and me a little care package...
05/23/2020

Back at the beginning of quarantine, my incredibly kind friend Erin who works at sent Sean and me a little care package of a bottle of peanut butter old fashioneds and a flight of the new Endless West offerings because Sean is a healthcare worker. I was so touched by the surprise gift that I've spent the last 2 months waffling on what cocktail to post as a thank-you. 😭❤️⠀⠀
Endless West is a new-ish company focused on creating molecular spirits. Their first product was , the world’s first molecular whiskey — no aging or barreling needed. Endless West recently launched a few new Exclusives, Kazokou the molecular sake and Gemello the molecular wine. All of Endless West's offerings require less water, less land, and fewer carbon emissions to create than conventional distilling or winemaking.⠀⠀
I made a whiskey sour using Glyph with some of the lilac syrup I referenced in my previous post.

Right before quarantine, my pottery studio fired these little sake / hors d'oeuvre / vermouth vessels. I got some rice t...
05/08/2020

Right before quarantine, my pottery studio fired these little sake / hors d'oeuvre / vermouth vessels. I got some rice transfer paper at and it might be the most addictive technique I've tried in pottery yet. THESE ARE SO FUN. The black platter + sake pitcher I made back in my days. 💖( )⁠⠀⁠⠀
I made these sake cocktails to pair with a homemade sushi dinner Sean and I made last weekend after we discovered a Japanese grocery at the base of the 59th Street Bridge on the Upper East Side. We're really going through a Japanese cooking phase and I'll definitely be making some sake cocktails this weekend because we just received the yakitori tabletop charcoal grill that we ordered. (So far our quarantine purchases have been new cookbooks and a grill to take us back to the yakitori alleys of Tokyo. 🤷‍♀️🤓)⁠⠀⁠⠀
🗾Japanese Courage🗾⁠⠀
🔸6oz Sake⁠⠀
🔸1oz Genever (Dutch grandaddy of gin!)⁠⠀
🔸.5oz Yellow Chartreuse⁠⠀
🔸.25oz ginger liqueur⁠⠀
🔸.25oz honey syrup⁠⠀
🔸(If serving cold) .5oz fresh lemon juice⁠⠀⁠⠀
Hot directions: This drink from the PDT cocktail book was intended to be served hot, but I wanted to serve it cold so I added a bit of citrus to brighten things up. For a warm drink, add all ingredients to a saucepan and heat (but do not boil!) to serve in a ceramic vessel. ⁠⠀⁠⠀
Cold directions: Add all ingredients to a shaker with ice. Shake, strain, and serve garnished with a shiso leaf or a lemon peel.⁠⠀⁠⠀⁠⠀⁠⠀
⁠⠀
@ New York, New York

As we've been quarantined in the apartment, it's been great to have new home projects and challenges to tackle. Becaus...
04/23/2020

As we've been quarantined in the apartment, it's been great to have new home projects and challenges to tackle. Because of this, I was really happy to be included in the recent U by Moen Smart Faucet campaign with the folks at Moen. Before installing the faucet, I thought Sean and I would deserve an adulting award for our first project in home plumbing. Turns out the installation was *much* easier than we anticipated and we are not deserving of an award after all.

I've documented in my stories some of the magical things the new faucet can do, but my favorite by far is the custom preset I made, "Alexa- tell Moen to fill the red watering can." This way I can walk away as the watering can fills instead of waiting by the sink. (Also, the contactless wave sensor has also been *truly* nice with all the handwashing these days...)

I made a butterfly pea blossom syrup for the cocktail recipe below using the voice-activated measurement dispensing function. As I demonstrate in my stories, you can tell the faucet to dispense one tablespoon of water and up to 15 gallons! To learn more about the U by Moen Smart Faucet, visit this link! https://lnk2.io/wmXfGhB

🦋Butterfly, Peas.🦋
Also works with: Vodka, shochu
🔸1.5 oz gin
🔸.5 oz lemon juice
🔸.5oz butterfly pea blossom syrup (just 1:1 simple syrup with dried flowers left to steep in it as it cools +& overnight!)
🔸.5oz ginger liqueur

To make the simple syrup, add 1 cup of water in a pan with 1 cup of sugar. Heat until the sugar is dissolved into the water, and add 5-7 butterfly pea blossoms into the syrup. Let it steep and put the whole concoction, flowers and all, in a jar in the fridge to cool overnight. For the cocktail, add all ingredients to a shaker with ice, shake, strain, and serve in a coupe garnished with edible spring flowers! Tip: You can get dried butterfly pea flowers wherever tea is sold!

Every year as the cherry trees blossom, I like to shake a branch and take two flowers home to garnish a cocktail. The bl...
04/21/2020

Every year as the cherry trees blossom, I like to shake a branch and take two flowers home to garnish a cocktail. The blossoms have almost all blown away here in NYC as the trees grow, but I think they are some of the loveliest ephemeral garnishes of the whole year. The yellow flowers are some of the blossoms from my winter cabbages on the cocktail terrace.

Recently the folks at sent me The Good Reverend's Guide to Infused Spirits by . This book is such a unique cocktail boo...
04/17/2020

Recently the folks at sent me The Good Reverend's Guide to Infused Spirits by . This book is such a unique cocktail book because it has recipes for everything from cleaning supplies to liqueurs to cocktails in it! I especially loved the recipes for vermouth or Green Chartreuse. (Need to get a few more ingredients before I can tackle that one!!)⁠⠀⁠⠀
For this cocktail, I made some Chambord for a Chambord & Absinthe Collins! You can swipe through the gallery on this post to see the Chambord recipe. :)⁠⠀⁠⠀
🧚Chambord & Absinthe Collins🧚⁠⠀⁠⠀
Also works with: vodka⁠⠀
🔸2oz gin⠀⁠⠀
🔸.5oz Chambord or raspberry liqueur⁠⠀⁠⠀
🔸.25oz absinthe⁠⠀⁠⠀
🔸.75oz lime juice⁠⠀
🔸Soda water to top ⁠⠀
🔸Edible flowers for garnish⁠⠀⁠⠀
Shake gin, Chambord, absinthe, and lemon juice in a shaker with ice. Strain over ice in a glass and top with soda water!⁠⠀⁠⠀⁠⠀⁠⠀
infuseyourbooze ⁠⠀
@ New York, New York

I've been playing with making cocktails in my friend ' grip cups lately-- everything from old fashioneds to negronis to ...
04/12/2020

I've been playing with making cocktails in my friend ' grip cups lately-- everything from old fashioneds to negronis to citrus cocktails! Jonathan is the boss of the 20-person pottery collective I joined last summer and I am endlessly in awe of his ability to throw 50 of the same vessel and make them *perfectly* uniform. These grip cups started their life as candles when I bought them at Christmas from Jonathan's holiday sale, but today they double as cocktail glasses and espresso vessels!
For this cocktail, I wanted to use some of the vodka I had and so I used to see which flavors would pair well with figs and used some of the things I had on-hand to make this recipe!⁠
🧚Absinthe-Minded🧚⁠⠀
Also works with: gin, bourbon, rye, white rum⁠⠀
🔸2oz vodka⁠⠀
🔸.5oz Chambord or raspberry liqueur⁠⠀
🔸~5 raspberries, frozen⁠⠀
🔸.25oz absinthe⁠⠀
🔸1oz lemon juice⁠⠀
🔸2 dashes Peychauds ⁠⠀
🔸Mint for garnish⁠
Add all ingredients in a blender with a few cubes of ice. Blend everything, pour into mug, garnish, and serve!
⁠ @ New York, New York

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