JJ Goodman's Herbal Cocktails | The Perfect Man

JJ Goodman’s Herbal Cocktails

We’re big fans of London Cocktail Club. We have two bars close by – one by Oxford Circus and another by Goodge Street – so we can always pop in for an after work aperitif.

But now that the party season is approaching, we’ve been hunting down some seasonal cocktail recipes that you can make at home and treat your guests to. We’ve stumbled on some herbal mixes by the cocktail master himself, JJ Goodman, who has teamed up with Love Fresh Herbs to curate a couple of herby cocktails, packed with goodness and perfect for this time of year – keep the doctor away and all that!

Herbs are rich in antioxidants helping to neutralise free radicals, which have actually been found out to be related to nasty conditions such as cancer and heart disease. We’re all for using natural ingredients and flavours as they’re so much more tasty and you can really noticed the difference when you use them in cooking, so why not in drinks, right?

So if you’re wondering what to put on the drinks menu for your next cocktail party, look no more – add some fresh herbs to your next shopping list and get mixing.

Thyme Will Tell

Thyme Will Tell
Thyme Will Tell Cocktail

JJ Goodman says; “Peach and thyme are delicious together and a little bit of Prosecco just gives this cocktail that extra sparkle!”

  • 4 fresh thyme sprigs
  • 5 ml lemon
  • 20 ml peach purée
  • 50 ml Prosecco
  • 25 Jack Daniels
  • 25 peach liquor

Add all ingredients, bar the Prosecco, into a coupet glass to shake and strain.

Top up the drink with bubbly Prosecco and garnish with plenty of fresh thyme.

Coriander-Labra

1002-cocktails-highres
Coriander-Labra

JJ Goodman says; “This cocktail is zingy, refreshing and the fresh coriander really makes limes flavour stand out. This would be my go-to drink on a night out.”

  • 50 ml gin
  • 16 coriander leaves
  • 6 lime wedges
  • 20ml Orgeat almond syrup
  • 25 ml apple juice

Use a Collins glass to muddle the coriander and lime then add the lime wedges and crushed ice.

Garnish with Angostura bitters, a couple of coriander leaves and a lime twist.