Honey-Lemon Spritz

Slap the verbena (or basil) leaves lightly between your palms before you garnish to release essential oils.

Perfect for those long, warm summer evenings!

Prep time
25-28 mins


Recipe provided by: Cooking Light

  • 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.

  1. 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).
  2. 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.
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