Prior to the party, make herb and edible flower infused ice cubes. Be creative and use all sizes and shapes, even small bundt or tart forms. Distilled water works best because it makes clear cubes. Use basil, rosemary, mint, sage, lemon verbena, thyme, violas, nasturtiums, whatever is in the garden that is a desirable flavor and is beautiful. Another option is lemon and lime peel in ice. Store ice cubes in sealed freezer bags until ready to serve, then put at the bar in several attractive ice buckets appropriately marked with the flavored ingredient.
Serve excellent quality gin and vodka straight from the freezer, icy cold. Ask guests which choice of martini, then top with a bit of dry vermouth and add herb of choice. Serve in martini glasses.