UPDATE: This post made it to Tastespotting.com!
Lemon verbena always smells so good at the farmer’s market that I can’t help but buy a sprig every week. I’ve been thinking of interesting ways of using them So far, I’ve only come up with cocktails. My other drinks you can find here and here.
1 tablespoon honey
4 lemon verbena leaves
2 tablespoons brandy
Add honey, lemon verbena leaves and brandy to a glass. Muddle the leaves until they are broken up. You should smell the herb. Try and remove as much of the leaves as possible but it’s ok if some remain.
Pour the muddled liquid into a champagne glass. Fill with champagne.
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