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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This drink was featured as a Cocktail of the Month. Ingredients:
1 1/2 ounces vodka, preferably silver tree |
1/4 ounce lemon verbena syrup |
3 ounces unsweetened cranberry juice |
fresh orange peel, for garnish |
fresh rosemary sprig, for garnish |
1 cup water |
1 cup superfine sugar |
1825 leaves fresh lemon verbena |
Directions:
1. To make the 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.
2. To make the drink In cocktail shaker filled with ice, combine vodka, lemon verbena syrup, and cranberry juice. Shake vigorously for about 6 seconds, then strain into 6-ounce cocktail glass. Garnish with orange peel and rosemary sprig, if using.
3. Optional variation from the Epicurious test kitchen If you can't find fresh lemon verbena, substitute the zest of 1 lemon, removed in strips with a vegetable peeler. Use an organic lemon if you can, or scrub it well before zesting to remove any pesticides.
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