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| Lemon Verbena Spritz |
SERVES 1
PREP 20 MINS PLUS
OVERNIGHT CHILLING
COOK 5 MINS A LITTLE EFFORT
Ingredients:
For the cordial
- 500g caster sugar
- 35g fresh lemon verbena
- leaves
- 25ml vodka
For the cocktail
- 50ml dry vermouth
- 2 dashes of lemon bitters (try Fee
- Brothers or The Bitter Truth,
- available from amazon.co.uk)
- ice cubes
- Prosecco, to top up
- lemon verbena sprig
Directions:
- Put the sugar and 500ml water in a large pan and bring to the boil until the sugar dissolves. Turn of the heat, add the lemon verbena and leave to cool completely before pouring into a jug. Cover with cling flm, then chill overnight.
- The next day, pour the cordial through a sieve lined with muslin or cofee flters into a clean jug, then stir in the vodka. Transfer to a large, sterilised glass bottle. Will keep in the fridge for up to 2 months.
- Pour the vermouth, 25ml of the cordial and a couple of dashes of lemon bitters into a highball or wine glass and add a few ice cubes. Half-fll the glass with Prosecco, then add extra ice and top up with more Prosecco. Stir gently and add a lemon verbena sprig to garnish.
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