Lemon Verbena Recipe

Make the syrup

Combine 1 cup water and 1 cup granulated sugar in a small saucepan over medium heat. Stir until the sugar fully dissolves and the mixture comes just to a simmer (do not boil vigorously).

Remove the saucepan from the heat. Add 12 packed fresh lemon verbena leaves and the lemon zest. Stir gently to submerge the leaves in the hot syrup.

Let the mixture steep for 20–30 minutes, until the liquid is fragrant and slightly yellow. Taste and adjust steep time if you want a stronger herbal note.

Strain the syrup through a fine mesh sieve or cheesecloth into a clean jar, pressing gently on the leaves to extract flavor. Discard solids. Let the syrup cool to room temperature, then refrigerate. Yields about 1 cup (240 ml). Keep refrigerated up to 2 weeks.

Prepare glass

If you want a sugared rim, lightly moisten the outer rim of a chilled coupe or rocks glass with a lemon wedge, then dip the rim into the optional sugar. Set glass aside.

Dry shake (if using egg white)

In a cocktail shaker add 0.5 egg white, 1.5 oz fresh lemon juice, 0.75 oz herbal lemon verbena simple syrup, 6 tbs (3 oz) vodka (or gin), and 0.25 oz dry vermouth (if using). Seal the shaker and shake vigorously without ice for 15–20 seconds to emulsify the egg white and build a foam.

Wet shake

Open the shaker, add ice (enough to fill the shaker about two-thirds), then shake again vigorously for 10–15 seconds until the shaker is cold to the touch.

No-egg white option

If not using egg white, combine the spirits, lemon juice, and syrup in a shaker with ice and shake vigorously for 10–15 seconds.

Double-strain the cocktail into the prepared chilled glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any herb particles.

Garnish with a fresh lemon verbena sprig and a lemon wheel or thin lemon peel. For extra aroma, clap the verbena sprig between your palms once to release its essential oils before placing it on the drink.

Serve immediately.