As summer heats up the idea of a long, cool drink is especially appealing.

Herb laced punches, coolers, cocktails, and spritzers all have a festive feel that fit in with the season. Even the recommended eight glasses of water a day to keep us hydrated (and help lose weight) are so much nicer with a sprig of fresh mint or other flavourful herb.

With the exception of lemon grass which has a wide culinary spectrum, these ‘happy hour’ herbs are nicest as teas or drinks and in fruit based desserts.

What they lack in status, compared to culinary heavyweights like basil, thyme, sage, rosemary and marjoram is offset by their good looks in the garden. A bush of pineapple sage covered in sizzling red flowering spikes is simply gorgeous. Pineapple mint is a beautiful groundcover with its scented cream and green variegated leaves and verbena in spring is a picture with its sprays of white flowers. No garden should be without at least one of each kind.

Using herbs in coolers
The general approach to using herbs in non-alcoholic or alcoholic punches is to make a strong herb infusion which is then added to the other ingredients.

To make a strong infusion, use double the amount of herb material that you would normally use for making herbal tea. Generally the proportions for a mild infusion are one third herb material to two thirds water. For a strong infusion the proportions are 50-50.

Bring the required amount of water to the boil, take it off the heat and then add the herb. Leave it to steep for about 15 minutes and then strain. It is the amount of herb used and not the length of steeping time that produces the strong infusion.

The strong herb infusion can also be boiled up with sugar to make a syrup which is used as the basis for a drink, especially for making herb flavoured lemonade.

When using the tougher lemon grass leaves and stalks a quick way to extract its flavour is to pulp two to four leaves in a blender with some water until the mixture has a greenish hue. Strain the mixture and add to the other ingredients.

Lemon grass stems and leaves can also be combined with water and sugar and boiled up to make a syrup. Strain and allow the mixture to cool.

Basic cooler/punch recipe
Any of the ‘Happy Hour’ herbs can be used in this basic recipe. Dress it up with extra fruit, cocktail cherries, crushed ice, etc.

1 cup of herb leaves (pineapple mint, mint Julep, etc)
2 cups of hot water
250 ml Fruit concentrate
500 ml Soda water to dilute
500 ml Ginger Ale

Pour boiling water over herb leaves and let it steep for about 15min. to make a strong infusion.
Strain the leaves and add the infusion to the fruit concentrate, Soda water and Ginger Ale in a punch bowl.
Add to this some lemon slices, fresh leaves and lots of ice.
For a refreshing sundowner, add Vodka or flavoured Cane spirit.

Herb profiles
Pineapple Sage (Salvia elegans) is a half hardy perennial with ovate, velvety green leaves that have a pineapple fragrance when rubbed or crushed. In summer it is covered with a profusion of tubular scarlet red flowers that attract birds and butterflies.

Pineapple sage grows into a large 1m high and wide bush that is a feature when in flower. It can be planted as a single specimen or as a hedge. It will also perform well in a large container. It grows best in full sun, and needs moist, fertile soil that drains well. Keep it in shape by trimming it in spring or after flowering but do not cut into the old wood.
Pineapple mint (Mentha suaveolens variegata)is a cultivar of apple mint that is believed to have first been grown in Europe and Asia. Like all mint, it does best in rich moist soil in partial shade. It can be invasive and if space is limited rather plant it in a pot and sink the pot in the ground. It is easier to lift the pot and trim the growth.
Pineapple mint grows 30 to 90cm high and the variegated green and cream leaves are its main attraction as well as its distinctive fragrance. The leaves can also be used in pot pourri, to make fragrant relaxing baths and to perfume household cleaners. Like other mint it aids and eases digestion.