Cocktail Garden

A 6×4 bar garden: julep mint, cucumber, strawberries, borage, lemongrass, and stevia — garnish to muddle, all within reach.

SpecialtyIntermediateSummercocktail gardenherbal drinksculinary herbsstrawberries
6 × 4 cells·21 plants·0 elements·2 m²·Zones 5a–10b

About This Template

A garden planned like a well-stocked bar. The mint section is the centerpiece — julep mint for the classics, spearmint and peppermint for everything else — because no cocktail herb gets used faster. A trellised cucumber covers the coolers and a G&T's best garnish, while a block of strawberries and a cherry tomato (for the boldest Bloody Marys) handle the fruit. Borage bookends the bed with cucumber-flavored blue stars that freeze beautifully into ice cubes. The aromatics row finishes the setup: lemongrass and lemon verbena for muddling and syrups, lavender and thyme for infusions, pineapple sage for garnish theater, and stevia — the zero-calorie simple syrup you snip with scissors. Everything is within one step of the shaker.

Benefits

  • 1Three mint varieties keep mojitos, juleps, and tea in constant supply
  • 2Borage flowers frozen in ice cubes upgrade any glass instantly
  • 3Stevia leaves sweeten drinks with zero syrup-making required
  • 4Lemongrass, verbena, and lavender make bar-quality infusions and syrups
  • 5Everything works in a virgin drink as well as a strong one

Growing Tips

  • 1Contain each mint in its own sunken pot or the bar becomes all mint
  • 2Harvest herbs for drinks in the morning; oils are strongest before heat
  • 3Slap mint between your palms before muddling to wake the aroma
  • 4Dry lavender and lemon verbena in summer for winter hot toddies

Ready to Start Growing?

Use this template as a starting point and customize it in the garden editor.

Plant on Sunday.
Eat by August.

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