Infused herb spirits is just about the easiest kitchen trick I’ve found. Simply pick a few herb leaves (wash & dry them), put them in a jar (I used my yogurt making jars) and fill with alcohol. You want enough alcohol to fill the container. I made one batch with a half full jar and it smells a little off now.
How about basil vodka? Or dill vodka? (Don’t be a doubter – see yummy Bloody Mary recipe below!)
And of course I made several versions of mint infused rum. This one is chocolate mint.
Let the jars sit for 3-5 days and then strain herbs.
I’m a little obsessed with lemonade lately. Here is one super easy recipe I came up with for a refreshing treat. The mint was super tasty and mixed well with the tart lemonade. So much easier than having to pulverize mint leaves over and over.