Muddle, Shake, Spank It...Make Your Own Fat-Burning Herbal Cocktails (See Video)

You count your calories, exercise, and even take the stairs instead of the escalator. Then you go out, order a salad (dressing on the side) and aMargarita (550 cal), White Russian (715 cal), or a Cosmo (even that weighs in at 200 calories!). Whether you're watching your weight or not, is one measly drink really worth the potential calorie bomb? Instead of negating your entire exercise routine/workout (and that's just the beginning of the damage), infuse your booze with mixers that not only taste good, but have health benefits too. Herbs.

"Sex and the City" popularized the Cosmo. Bethenny Frankel brought theSkinnygirl Margarita. Now it's all about Herbal Cocktails. Though, according to Sang Yoon, Chef/Owner of the cult-favorite gastropub Father's Office in Los Angeles, and Lukshon- his new Southeast Asian restaurant known for its use of niche herbs and ingredients that transcend the food and infuse the drink menu too, herbs in cocktails isn't new. "Think of absinthe- an herbal liquor, and vermouth- made from an infusion of herbs. A martini, by definition has herbs in it. It might not be fresh herbs, but it's herbs." In fact, as Yoon points out, "the cocktail that is considered to be the original cocktail is the Sazerac which is rye whiskey with a spray of absinthe. And then there's the Mojito and Mint Julep, both made with muddled mint."

So what's new when it comes to herbs in cocktails? Yoon says that it's "the types of herbs and the way they're being used. Really you can use any herbs that you would cook with, but the best are those that are highly volatile, oily and aromatic."

But don't just pour some vodka and float a leaf on the top. Yoon tells us four ways to easily add spice, each with a slightly different effect:

-Muddle it- Place the herbs at the bottom of the glass and smash them with a spoon or cocktail stick to break up, bruise and release the oils- the flavor. Once muddled, add the alcohol and ice, shake it, then dump the whole thing in the glass. The herbs almost become textural in addition to the flavor.

-Shake it- Lukshon's Hot & Sour Gimlet, made with vodka, dragon chile, lime, Vietnamese lemon balm, and topped with one spanked (I'll explain)Thai basil leaf, is a shaken drink. The herbs are broken up in the violent act of shaking. The ice cuts the herbs into little chards, then the larger pieces of herbs are strained out, leaving the flavorful oils and aromatics.

-Spank it- Take an herb leaf and spank it in your hand to bruise it, and release the oils. Then drop the one whole leaf on top of the drink serving as an aromatic garnish.

-Infuse it- This is the original way of adding herbs to alcohol. Basically, you add herbs to alcohol and let it sit for several hours to a couple of days, allowing the herbs to release its oils into the alcohol.

Beyond the added flavor, texture and aromatics, herbs infuse drinks with health benefits. Not that you add an herb and suddenly the alcohol is "good" for you, but seems it's at least "better" for you. So I paired Yoon's herb suggestions with their health benefits.

Best Health-Benefiting Herbal Mixers to Grow on Your Own:

-Cilantro: Detoxing, Anti-Inflammatory, Antibacterial

-Rosemary: Lowers Risk of Heart Attack

-Lemon Balm: Antidepressant, Antibacterial, Minimizes Gas Pain

-Tarragon: Improves Vision

-Sage: Anti-Inflammatory, Improved Memory

-Basil: Antioxidant, Blood-Sugar Stabilizer

-Mint: (Yoon suggests pineapple mint and chocolate mint): Aids Digestion, Minimizes Gas

-Jalapeno: Fat-Burning, Increases Metabolism

-Ginger: Fat-Burning, Stimulates Circulation, Combats Nausea

The easiest way to start using herbs in your drinks? Choose any clear spirit, add your favorite cooking spice, shake it and drink! If you want to get creative, add berries, lemon, or fresh juices. There aren't rules, just like cooking, adding herbs to drinks is "to taste." Just remember: drink responsibly. Cheers!