Move over Mojito, now there is something more exotic. Fresh herb cocktails are showing up on more and more tony drink menus. Thanks to the ubiquitous Mojito and Caipirinha, fresh mint has become a commonplace component in popular potations. Enter basil, sage, rosemary and tarragon, key ingredients in the new trend of herbaceous cocktails. The new herbs are a bit more pungent, more complex, and are not what you would expect upon first sip.

Via Matta's Basil Lime Gimlet is a perfect precursor to an haute Italian meal, and goes especially well with their fresh Stuffed Zucchini Blossoms (in season) or the Crunchy Eggplant with basil, marinated tomatoes and reggiano. The New York Times Food section featured the Ten Sage, a zesty fusion of Tanqueray Ten gin, and fresh lime juice with 3 fresh torn sage leaves, plus one for garnish. And how about an olive speared with a spikey sprig of fresh rosemary to enliven your Bloody Mary? Try the bold new herbs only if you are ready to leave Margaritaville.