Slap the verbena (or basil) leaves lightly between your palms before you garnish to release essential oils.
Perfect for those long, warm summer evenings!
- ¼ cup boiling water
- ¼ cup Haughton Honey
- 20 lemon verbena or basil leaves, divided
- 2 cups white vermouth
- ¾ cup vodka
- ½ cup fresh lemon juice
- 5 fresh thyme sprigs
- 1 ½ cups club soda, chilled
- 1 lemon, thinly sliced
Notes for the cook
1 teaspoon = 5ml
1 tablespoon = 15ml.
Some ingredients are measured in cups and some equivalents are;
150g, 6oz (1/2 cup) = 120ml, 4fl oz.
- Combine honey, 1/4 cup boiling water, and 12 torn verbena leaves in a bowl; stir to dissolve honey. Cool honey mixture completely (about 20 minutes).
- Strain mixture into a pitcher; discard verbena leaves. Add Lillet, vodka, and lemon juice. Add thyme sprigs up to 1 hour before serving. Add club soda just before serving. Serve in wineglasses over ice. Garnish with lemon slices and verbena leaves.