These little beauties are going to be in my belly soon. I’ve been growing them in containers for about a month now and I”m pretty impressed with how everything looks.
The mint will be used in awesome minty-cocktails and the basil is going into my tomato sauce. I’m still debating what I’ll do with the Swiss Chard. I’ll keep you posted!
In the meantime, try this minty-cocktail and enjoy the Solstice celebrations this weekend!
What you’ll need
As much, or as little bourbon, as you like
2 teaspoons raw sugar
¼ cup mint leaves, divided, plus extra for garnish
4-6 strawberries, stems removed and sliced, plus 2 for garnish
How to make it
Divide the sugar, mint leaves, and strawberries evenly between two tall glasses. Muddle with a long spoon and then top off with ice. Pour the bourbon over the ice in each glass and stir with a spoon. Top off with ginger ale and garnish with a strawberry on each glass.