These herby cocktails look AMAZING

Directions

1. Roughly chop 1/2 cup packed fresh mint leaves.
2. Puree the mint, blackberries, and sugar in a blender. Press through a fine sieve into a bowl; discard seeds.
3. Rinse blender, then return puree to blender, and add bourbon and small ice cubes; blend until smooth. Divide mixture among 4 glasses. Garnish each with a mint sprig.

Lillet-Basil Cocktail

Makes 1

• 1 cup ice, plus more for serving
• 1/2 cup Lillet Blanc
• 1 ounce (2 tablespoons) gin
• 2 tablespoons fresh orange juice
• 1/4 cup loosely packed fresh basil leaves, plus sprigs for garnish
• Splash of tonic water
• 1 cucumber spear, for garnish
• 1 cinnamon stick, for garnish

Directions

1. Put ice, Lillet, gin, orange juice, and basil in a cocktail shaker; shake well. Fill a glass with ice; strain mixture into glass. Add tonic water. Garnish with cucumber spear, cinnamon stick, and basil sprigs.

Peach and Rosemary Spritzers

Serves 8

• 3/4 cup sugar
• 1 1/2 cups water
• 4 large ripe peaches (about 1 3/4 pounds), halved, pitted, and cut into 1-inch slices
• 4 sprigs rosemary, plus more for garnish
• Ice, for serving
• 4 cups cold white or rose wine
• 1 liter cold club soda

Directions

1. Bring sugar and water to a boil in a medium saucepan, stirring until sugar dissolves. Add peaches and rosemary, and bring to a simmer. Remove from heat. Cover, and let cool. Discard rosemary. Peel peach slices if desired. Transfer peaches with syrup to a container; cover, and refrigerate for at least 1 hour or overnight.
2. Place 2 peach slices and about 1/4 cup syrup in 8 ice-filled glasses. Add 1/2 cup wine to each; top with club soda. Garnish each with a rosemary sprig, and serve immediately.

(all via MarthaStewart.com)