Booze You Can Use

Herbs in Cocktails? Neyah White Says Yes.

Photo: Russell Yip/Chron

“When beautiful ingredients are handy, we should use them,” writes ex-Nopa bartender Neyah White in Sunday’s Chron. “There is no reason why the kitchen should have all the fun.” He goes on to discuss various applications of herbs in cocktails, including geranium-infused cachaça, a tarragon Collins, and a simple drink with Japanese whiskey, water, and lemon verbena leaves (pictured). Sidenote: Neyah is guest bartending tonight at Pickled, in the Absinthe private dining area. [Chron]

Herbs in Cocktails? Neyah White Says Yes.