We just LOVE using fresh garden produce in mixed drinks and cocktails. Remember the Frozen Yellow Marys we posted about last year? The Peach Basil Culinnovation cocktail? Or our Kyoto Sour cocktail that included fresh jalapenos? We could go on.

Last year's Peach Basil Culinnovation Cocktail

Here are a few ideas from the Martha Stewart Cocktail app for shaking things up with garden cocktails.

Cilantro-Campari Cocktail – 3 cilantro sprigs, ó tsp superfine sugar, 1 orange wedge, 1 oz Campari, ó c club soda. Muddle cilantro with sugar and orange in a glass. Add in campari, ice, and club soada.

Tequila-Thyme Lemonade– 3 thyme sprigs, 1 tsp superfine sugar, 2 lemon wedges, 3 oz silver tequila, 2 tbs cold water. Muddle thyme, sugar, and lemon in a glass, add tequila and water over ice.

Vodka-Dill Martini – 24 oz dill infused vodka, ⅓ c dry vermouth. Mix vodka and vermouth in a pitcher. Stir over ice and strain into a chilled martini glass. Garnish with sliced cucumber, caper berries, and dill

Mint Ginger Caipiroska -3 slices fresh peeled ginger, 1 ó tsp superfine sugar, 5 springs of mint, 4 oz vodka. Muddle ginger with sugar, then muddle in mint, add vodka and ice. Garnish with mint.

Purple-Basil Mojito – 1 lime wedge, 2 sprigs of purple basil, 1 oz light rum, 1 tbs simple syrup, club soda. Muddle 1 lime wedge and the basil in a tumbler. Fill with ice, then add the rum and syrup. Top off with club soda.