Rhubarb coolers for spring, margaritas for summer, and more drinks for all seasons

During warmer months as the days get longer, sipping a fresh gin and tonic with rosemary and lemon might sound appealing. Or perhaps the thought of a watermelon margarita on a hot summer day is more to your style.

The Cocktail Garden: Botanical Cocktails for Every Season, by Australian illustrator Adriana Picker, offers a range of drinks to be enjoyed year-round at everything from a spring garden party to a chilly night around a campfire. Published this month, the book is illustrated with Ed Loveday’s colorful, detailed images of flowers, fruits, bar tools, glassware, and more.

The recipes range from simple three-component mixtures to more elaborate concoctions that require simple syrup or specialty ingredients. They offer a road map for making use of farmers’ market produce, such as fresh herbs, berries, root vegetables, tomatoes, and melons.

“You won’t find any wizardry in this book,” states the introduction. “There are no beakers, lab coats or dry ice. These are pure and simple flavor-driven cocktails, using produce at the height of its season.” — Allison Steele

“The Cocktail Garden,” $19.99 in stores; $17.73 on Amazon.

Mediterranean Gin and Tonic

Makes one drink


1 ounce gin

¼ ounce Suze liqueur

3½ ounces tonic water

Wedge of lemon

Healthy sprigs of rosemary and thyme, for garnish


  1. Pour the gin and Suze over ice in a large wineglass.
  2. Top with tonic water.
  3. Squeeze lemon wedge over drink and drop it into the glass. Stir.
  4. Garnish with rosemary and thyme.

-- The Cocktail Garden: Botanical Cocktails for Every Season

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