Photo by Steven Torres


  • 25 fresh lemon verbena
  • 1 cup water
  • Fresh orange peel
  • 1 cup superfine sugar
  • Fresh rosemary sprig
  • ¼ ounce lemon verbena syrup
  • 3 ounces unsweetened cranberry juice
  • + 1 more ingredients
    • 1 ½ ounces vodka, preferably Silver Tree

In heavy medium saucepan over medium heat, stir together water and sugar until sugar dissolves. Simmer 3 minutes. Reduce heat to low, and add lemon verbena. Let steep 30 minutes, then strain and let cool. Cover and refrigerate syrup until cold, about 1 hour. Makes about 1 cup. In cocktail shaker ...

View full recipe at Epicurious


Best Wine Deals

See More Deals

Snooth Media Network