Verbena Spritz Recipes

VERBENA

Verbena image

Agave spirits and lime are a match made in heaven, but Las Vegas bartender Mariena Mercer Boarini shows how lemon can shine in a tequila cocktail.

Provided by Céline Bossart

Time 3m

Yield 1

Number Of Ingredients 5

Ingredients

6 lemon verbena leaves
1 ounce ginger syrup*
1 1/2 ounces blanco tequila
3 ounces yuzu-calamansi sour mix**
Garnish: Szechuan button

Steps:

Add the lemon verbena leaves and ginger syrup into a cocktail shaker and gently muddle the leaves.
Add the blanco tequila and yuzu-calamansi sour mix into the shaker with ice and shake until well-chilled.
Strain into a double rocks glass filled with fresh ice.
Garnish with a Szechuan button. *Ginger syrup: Combine 1 cup water, 1 cup sugar and 1/4 pound ginger (peeled and thinly sliced) in a saucepan. Heat slowly, stirring until the sugar dissolves. Simmer for 30 minutes. Remove from the heat, let cool and strain out the solids. Keep the syrup sealed in the refrigerator for up to 2 weeks. **Yuzu-calamansi sour mix: Combine 1 cup water and 1 cup sugar in a saucepan. Heat slowly, stirring until the sugar dissolves. Remove from the heat and let cool. Combine with 1 cup freshly squeezed yuzu juice and 1 cup freshly squeezed calamansi juice. Store the sour mix in a sealed container in the fridge.

Nutrition Facts : Calories 396 kcal, Carbohydrate 87 g, Cholesterol 0 mg, Fiber 14 g, Protein 6 g, SaturatedFat 0 g, Sodium 16 mg, Sugar 51 g, Fat 2 g, UnsaturatedFat 0 g

LEMON VERBENA SYRUP

Lemon Verbena Syrup image

Provided by Anton Nocito

Categories Spritzer Non-Alcoholic Herb Cocktail Party Spring Summer Chill Party Boil Drink

Yield Makes about 3 cups

Number Of Ingredients 3

Ingredients

2 cups water
1 2/3 cups sugar
20 to 30 large fresh lemon verbena leaves

Steps:

In a medium saucepan set over medium heat, bring the water and sugar to a boil. Add the lemon verbena leaves and cover the pan. Steep for 15 minutes.
Strain the syrup through a fine-mesh strainer, discard the leaves, and let cool. Store the syrup in an airtight container in the refrigerator for up to 4 days.
Cherry Verbena Soda
For one drink, fill a tall glass with ice. Add 1 tablespoon of the Lemon Verbena Syrup, 2 tablespoons of Sour Cherry Syrup , and a few dashes of acid phosphate or lemon juice or citric acid solution. Top with seltzer and mix gently. Garnish with lemon verbena leaves and maraschino cherries, if desired.

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