Shake Up Your Holidays with Herbal Cocktails

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Cocktail Mixtures:

• White Chocolate Mintini
• Le Cilantro Rouge
• Citrus Lavender Martini
• Raspberry Lavender Margarita 

From the fifth floor terrace of Chicago’s Le Meridien Hotel, you can stare forever at the panoramic view of the Windy City’s remarkable skyline. Unless, of course, you get distracted when you realize that the lavender, thyme, purple basil, chocolate mint and other herbs climbing up trellises and spilling out of faded terra cotta pots and planters seem familiar: they were delicious enhancements to the dinner you just finished, and are featured in the after-dinner cocktail you hold in your hand.

The brainchild of Executive Chef David Burns, the terrace herb garden serves a variety of purposes. First, it adds a pastoral touch to the downtown hotel’s drinking and dining spot. “It’s especially pretty when the plants put out their flowers,” Burns says. The herbs also tie nicely into the menu at Cerise, the hotel’s dining room. Named for the French word for “cherry,” Cerise is a European-style bistro operated by Levy Restaurants. “Our menu features traditional French food prepared with ingredients from American markets,” he says. “We create simple, clean dishes. Herbs fit right in.”

Although the herbs grown on the terrace represent only a fraction of the quantity needed in Cerise’s kitchen, they all are herbs Burns likes to have in the kitchen. In addition to the herbs already mentioned, Italian parsley, lemon thyme, anise, mint, sage and chives all grow just a short walk from the kitchen. “I use them for marinating, finishing sauces and as garnishes.” Thyme is his favorite. “I just love the fragrance and its versatility. You can use it in a lot of dishes,” he says.

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