Grow With Purpose: Designing a Mocktail Garden

What to Grow

The secret to a thriving cocktail garden is simple: match plants by care needs, not just flavor. Here’s what we recommend, organized by sun and water requirements. 

For all herbs, harvest frequently to invite continuous new growth and productivity all season long! For any plants you grow in containers (like rosemary and mint), bring them indoors before the first frost in October for a winter herb garden. 

Full sun, moderate water

Basil: Full sun | Water regularly 

The two basil varieties worth knowing are Genovese basil and Tulsi basil. Genovese basil brings a sweet, peppery flavor great with tonic water; Tulsi basil is an adaptogen with a beautiful lemon note. Both varieties love heat and don’t like to dry out.

Strawberries: Full sun | Water regularly, keep mulched 

Give your strawberries room to spread, whether plenty of ground space or in a hanging basket. They also pair brilliantly with basil, mint, and citrus. 

Full sun, low water

Thyme: Full sun to part shade | Low water 

Thyme is earthy and herbal, a flavor profile that pairs well with darker spirits and shrubs. 

Rosemary: Full sun | Moderate water 

Grow your rosemary in a pot for easy overwintering. Rosemary is ideal for gin, tequila, or citrus drinks for a smoother finish.

Nasturtiums: Full sun | Low water | Well-drained soil, light compost

Their spicy, peppery flavor makes a bold garnish in salads and bubbly beverages. 

Part shade, weekly water

Lemon verbena or lemon balm: Part shade | Water weekly | Well-drained soil

These plants bring a fresh, citrusy lift to your drinks and have mild calming properties, which make them great for non-alcoholic options. Lemon balm is a perennial and will spread, so plant it in a container or dedicated space. Lemon balm can be a refreshing alternative to mint in a mojito. Make lemon verbena syrup to add a citrusy splash to your iced teas or seltzer water.

Violets: Part shade | Low water | Well-draining organic soil.

Violets offer a delicate flavor and are stunning in drinks and summer salads. We recommend planting in a shallow pot!

Grow in its own container

Mint: Full sun | Water weekly | Lean, poor soil is fine. 

Mint will aggressively spread if planted with others, so plant it in it its own container, and it will thrive and stay contained. 

Mint is an essential ingredient for drinks like mojitos, juleps, and mint lemonade.

Garden-Inspired Mocktail Recipes

Basil-Strawberry Shrub

A shrub is a drinking vinegar with a slightly tart flavor that keeps for months and works beautifully as a base for mocktails or cocktails. Make this one at peak strawberry season and enjoy your garden long after the frost!

Makes about 1.5 cups. Keeps refrigerated for several months.

Ingredients:

• 1 cup hulled strawberries
• 1 cup granulated sugar
• 1 cup apple cider vinegar
• 10 fresh basil leaves

Directions:

1. Combine strawberries, sugar, and vinegar in a clean glass jar. Muddle the berries gently to release their juice.
2. Add basil leaves, seal the jar, and refrigerate for 3–5 days, shaking daily.
3. Strain out the solids and bottle the syrup.
4. To serve: mix 2 tablespoons of shrub with sparkling water, a squeeze of lemon, and a sprig of fresh mint over ice.

Garden Herb Simple Syrup

This is a flexible base syrup for any drink, including sodas and coffee. Simply swap in whatever herb you’re harvesting most and enjoy the bold flavors!

Makes about 1 cup. Keeps refrigerated for 2–3 weeks.

Ingredients:

• 1 cup water
• 1 cup sugar
• 1 large handful of fresh herbs (mint, basil, lemon verbena, or rosemary

Directions:

1. Combine water and sugar in a small saucepan. Heat over medium, stirring, until sugar dissolves.
2. Remove from heat. Add herbs and steep for 20–30 minutes, tasting as you go.
3. Strain and cool completely before bottling.
4. Use in lemonades, sodas, cocktails, or mocktails. Rosemary syrup pairs beautifully with grapefruit juice and lattes; mint syrup is classic with sparkling water and lime.