Taste profile
Herbal cocktails
Herbal cocktails lean on fresh herbs, garden botanicals or herbal liqueurs and vermouths to bring a savoury, green note that plain fruit and sugar can't reach. Mint, basil and rosemary all show up here, alongside gin's own juniper backbone, giving these drinks a slightly savoury, food-friendly character. They tend to taste more like a walk through a herb garden than a dessert, which is exactly the appeal.
33 herbal cocktails
Garden Highball
Alcohol-free botanical spirit, tonic, cucumber and mint — a crisp, herbal highball for the garden.
Death in the Afternoon
Absinthe topped with ice-cold Champagne — a stark two-ingredient drink credited to Ernest Hemingway.
Cucumber Mint Cooler
Muddled cucumber and mint lengthened with lime and soda — a cool, green, alcohol-free highball.
Alcohol-free
Herbal without the alcohol
3 alcohol-free herbal options.
What drives it
What makes a cocktail herbal
Not simply the most common ingredients — the ones that appear far more often in herbal drinks than across the catalogue as a whole.
The flavour graph
Where herbal sits
Measured from the catalogue rather than asserted: which flavours actually travel together, and the drink that gets you from one to the other.
- Bitter
Herbal drinks are mildly associated with bitter ones: 9 carry both, making a herbal drink 39% more likely to also be bitter than a drink picked at random.
- Dry
Herbal drinks are mildly associated with dry ones: 10 carry both, making a herbal drink 29% more likely to also be dry than a drink picked at random.
Drinks that bridge across
Herbal + Bitter
Reads as herbal and bitter at once — the shortest way across if you already like one of the two.
Herbal + Dry
Reads as herbal and dry at once — the shortest way across if you already like one of the two.