“Things that work well for the bar grow like weeds,” says Daniel Hyatt, bar manager at the Alembic in San Francisco. At the Alembic, they grow herbs and even some raspberries in a little garden out back in an alley. Mint is one of those weedy plants that will become invasive if you don’t confine it to its own pot. Hyatt suggests growing an all-purpose spearmint but also playing around with other mints like chocolate mint, pineapple mint, and peppermint. Try using the chocolate mint in a Julep to “bring out the cocoa notes” of the whiskey, or swapping pineapple mint into a light-rum-based drink such as a Mojito to give it an extra-bright fruity flavor.
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