The Weekend Cocktail: Lemon Verbena Spring Fling

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BY GWEN KENNEALLY

It is the time of year in Southern California when the citrus tress are producing so much that the poor branches are overloaded and touching the ground. I just received a massive bag filled with Meyer lemons and another with the late winter/ early spring sweet and succulent Clementines. The spring herbs are growing crazy as well and one whiff of lemon verbena and you will be hooked on this luscious ‘citrus-y’ smelling herb! With the rain still coming down and the air a bit chilly this is a wonderful cocktail to remind us that spring has defiantly sprung! Cheers!

Lemon Verbena Spring Fling

1/2-cup fresh lemon verbena

Juice and zest from 1 Meyer Lemon

3-table spoons simple syrup

6 ounces gin

Club Soda

Muddle the lemon verbena, fresh lemon juice, zest and simple syrup at the bottom of two tall glasses. Add the gin. Put crushed ice over the muddled herb and top off with club soda. Garnish with a slice of lemon and a sprig of lemon verbena.

Basic Simple Syrup

1-cup water

1-cup sugar

Combine 1-cup water and 1-cup sugar in medium saucepan. Stir sugar and water over medium heat until sugar dissolves. Increase the heat and bring to a boil. Reduce heat to medium and simmer 3 minutes. Transfer syrup to bowl and chill thoroughly. MAKE AHEAD: Syrup can be made 2 weeks ahead. Cover in a jar and keep refrigerated.

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About Karen Young

Karen Young is the founder of My Daily Find.

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