Herbs have been used historically in all kinds of beverages, from herb tea to cordials and punch. Here are a few recipes to get you started.
The Wedding Cup
2 (750-ml) bottles white wine
4 sprigs fresh rosemary
1/4 cup Chambord liqueur
2 quarts / liters ginger ale, chilled
Place two sprigs of rosemary in each wine bottle and let it sit for a week. Strain and chill.
To serve, pour into a pitcher or punch bowl and stir in the other ingredients. Add ice cubes.
Makes about 22 (5-ounce) servings.