I had some lemon verbena from my CSA this week, and I wasn’t sure what to do with it. Coming home after work on a very hot summer day, the idea hit me. Cocktail time!
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- 1 oz. lemon verbena syrup (see recipe below)
- 2 oz. lemon juice
- 4 oz. gin
- Add ingredients to a cocktail shaker and shake until it is frosted. Pour into 2 coupe or martini glasses. Garnish with a sprig of lemon verbena. Enjoy!
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- 20 leaves lemon verbena
- 1/4 teaspoon lemon zest
- 1/2 cup sugar
- 1/2 cup water
- Grind the sugar, lemon zest, and lemon verbena leaves in a spice grinder or small food processor.
- Dissolve the mixture into the water in a small saucepan, simmering until sugar dissolves completely.