Lemon verbena brings a bright, fresh flavor that works well in drinks. My Lemon Verbena Spritz Cocktail recipe balances sweet, citrus, and herbal notes for a refreshing result. It’s easy to make with simple ingredients you can find at most grocery stores.

I created this recipe to use the crisp taste of lemon verbena and offer something different from the usual spritz. If you like light cocktails or want to try a new, easy summer drink, this Lemon Verbena Spritz adds a unique twist that’s perfect for relaxing or sharing with friends.

Lemon Verbena Spritz Cocktail Recipe

I make Lemon Verbena Spritz when I want something light and fresh. This drink has a gentle citrus taste and a touch of bubbles.

John

Prep Time 5

Total Time 5

Serving Size

Equipment

1 Cocktail shaker for mixing.

1 fine strainer (for removing leaf pieces)
1 tall glass, like a wine glass or highball
1 long spoon or bar spoon (for stirring)

1 small saucepan (if making lemon verbena syrup)
Ice cubes

Ingredients

I measure out all my ingredients before I start. For one serving, I use these items:

Lemon Verbena Syrup 1 oz 30 ml
Fresh Lemon Juice ½ oz 15 ml

Dry Prosecco 3 oz 90 ml
Soda Water 1 oz 30 ml
Fresh Lemon Verbena Leaves 3 to 4

Ice Cubes As needed
Lemon Slice For garnish

Instructions

I start by making the lemon verbena syrup if I don’t have any ready.
I simmer equal parts water and sugar with a handful of leaves for about 5 minutes, let it cool, then strain.
To mix the drink, I fill a shaker with ice. I add the syrup, lemon juice, and a couple of torn lemon verbena leaves.

I shake for about 10 seconds to cool and mix the flavors. I strain the mixture into a tall glass filled with fresh ice.
I pour the Prosecco over the mix, then add a splash of soda water. I stir gently with a long spoon.
I finish with a lemon slice and a small sprig of lemon verbena for garnish.

Notes

I use fresh lemon verbena for the best taste. Dried leaves work in a pinch but won’t have the same strong aroma.

I taste the syrup before using it because some leaves are more intense than others. If it tastes too bitter, I cut back on the number of leaves in the syrup.

This drink is easy to adjust. If I prefer it sweeter, I use more syrup.

Less syrup and more lemon juice makes it more tart. I always serve it cold and fresh for the best bubbles.

Tasting Notes

When I take a sip of the Lemon Verbena Spritz, the first thing I notice is the bright citrus aroma. The smell of fresh lemon is clear, with a hint of soft herbs.

The taste starts out crisp and light. I get a gentle lemon flavor right away.

Then the verbena brings in a clean, green note. It does not overpower the other ingredients.

The bubbles from the sparkling water make the drink feel refreshing. There’s a slight sweetness, which balances out the tart lemon.

I find the aftertaste a little floral, but not strong.

When I serve this drink cold, the flavors are sharp and clear. If it sits for a while, the herb taste becomes a little stronger.

I recommend enjoying it chilled for the best taste.

Substitute

If I don’t have fresh lemon verbena, I’ll usually reach for lemon balm or mint. Both of these herbs bring a fresh, light vibe that works pretty well.

I tend to use about the same amount as the recipe calls for lemon verbena—maybe a little less if I’m not sure how strong the flavor will be.

If I’m avoiding alcohol, I’ll just swap the sparkling wine with club soda or tonic water. That way, the drink stays bubbly and light, which is kind of the whole point.

No simple syrup on hand? I just use honey or agave syrup instead. It helps to stir a bit extra so everything blends in and doesn’t just sit at the bottom.

And if I’m out of lemons, sometimes I throw in lime or orange slices. Sure, it changes the flavor a little, but honestly, the drink still tastes fresh and bright.

Lemon Verbena Spritz Cocktail Recipe