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Ingredients
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Cocktail
Garnish
Lemon balm leaf infusion (makes ~2 oz)
Method
Lemon balm leaf infusion (prepare first)
- 1
Steep leaves
Place the fresh lemon balm leaves in a small heatproof container. Pour the hot water (just off the boil) over the leaves and cover. Let steep for 8 minutes to extract aroma without bitterness.
- 2
Cool and strain
After steeping, strain the liquid through a fine mesh strainer or fine sieve into a small measuring cup. Press gently on leaves to extract liquid, then discard leaves. Cool the infusion to room temperature (or chill briefly). Measure 0.5 oz for the cocktail; reserve remaining infusion in the refrigerator for up to 48 hours.
Build the Melisa Cobbler
- 3
- 4
Combine base ingredients
In a cocktail shaker (or mixing tin) without ice, add 2 oz Seedlip Spice, 0.75 oz fresh lemon juice, 0.5 oz agave syrup, and 0.5 oz of the cooled lemon balm infusion. Briefly dry-shake (10–15 seconds) to integrate and lightly aerate.
- 5
Shake with ice
Add a generous handful of ice to the shaker and shake vigorously for 10–15 seconds until chilled.
- 6
- 7