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.
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.
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.