Lemon-verbena Pimm's® cocktail
Ingredients
Lemon verbena simple syrup
- 1 cup agave syrup
- 1 cup water (filtered or spring)
- 1 cup lemon verbena (leaves) or fresh mint leaves (40 g)
- 1 lemons peel and juice, plus another for garnish
Cocktails
- 2 cups Pimm's Cup No. 1
- 8 cups club soda or lemon-flavored mineral water
- 2 cups lemon verbena (simple syrup)
Instructions
Lemon verbena simple syrup
- Put the agave syrup and water in a medium-saucepan and stir until combined. Heat the agave syrup and water on low until simmering.
- Wash the herb leaves and drain. Reserve 12 sprigs for garnish.
- Wash the lemon and dry it. Using a vegetable peeler, peel the lemon, taking only a thin layer off the top. (The white pith is bitter.) Thinly slice the peel.
- Turn off the heat. Cut the peeled lemon in half and squeeze it into the saucepan. Cut the herbs using kitchen shears straight into the pan. Add the peel. Let sit until cool.
- Strain into a storage jar, making sure you press all the liquid out of the leaves.
Cocktails
- Stir together. Garnish drinks with additional lemon slices and reserved herb leaves. If you're not serving 12, adjust the serving sizes above. The syrup keeps indefinitely in the fridge.