A lemon verbena syrup makes this Lemon Verbena Gimlet extra refreshing!
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Lemon Verbena Gimlet
Last year’s winter took it’s tole on my lemon verbena plant. Totally wiped it out. So, this year I am growing it in a pot to bring in and overwinter in the house. I love lemon verbena. It tastes like all things lemon that aren’t lemon. What I mean is it tastes like what I associate with artificial lemon flavor. It’s lemony, but sweet, like lemon drops.
So, when I saw this Lemon Verbena Gimlet Cocktail from Cooking Light, I knew I was going to try it! You basically make a lemon verbena syrup (I doubled this and used the second one with sparkling water – yum). You combine the syrup with gin, club soda and lime juice, mix and serve over ice.
This was so light and refreshing, not overly sweet. Definitely one that we will be repeating! Served in fancy martini glasses, it’s an elegant and refreshing cocktail! In the mood for martinis, try Chamomile Pear Elderflower Martini or how about a Frozen Raspberry Martini?
Lemon Verbena Gimlet Cocktail | Tipsy Tuesday
- 1 cup water
- 1/4 cup sugar
- 1/4 cup torn verbena leaves
- 3/4 cup dry gin
- 3/4 cup club soda chilled
- 1/4 cup fresh lime juice about 2 limes
- Lemon verbena sprigs optional
- Lime slices optional
- Combine 1 cup water and sugar in a small saucepan. Rub torn verbena to bruise; add to pan. Bring sugar mixture to a boil, stirring gently as needed to dissolve sugar evenly; cook 30 seconds. Remove from heat; cool completely. Strain mixture through a sieve over a bowl; discard solids.
- Combine sugar mixture, gin, soda, and juice. Serve over ice. Garnish with verbena sprigs and lime slices, if desired.
This week I am linking up with:
Amaze Me Monday |
Lou Lou Girls |
| The Scoop
The Hearth and Soul |
The SITS Girls |
Full Plate Thursday |
Thursday Favorite Things |
Foodie Friday |
Country Cook Weekend Potluck