Photo by Steven Torres


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

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


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