VERBENA
Agave spirits and lime are a match made in heaven, but Las Vegas bartender Mariena Mercer Boarini shows how lemon can shine in a tequila cocktail.
Provided by Céline Bossart
Time 3m
Yield 1
Number Of Ingredients 5
Steps:
- Add the lemon verbena leaves and ginger syrup into a cocktail shaker and gently muddle the leaves.
- Add the blanco tequila and yuzu-calamansi sour mix into the shaker with ice and shake until well-chilled.
- Strain into a double rocks glass filled with fresh ice.
- Garnish with a Szechuan button. *Ginger syrup: Combine 1 cup water, 1 cup sugar and 1/4 pound ginger (peeled and thinly sliced) in a saucepan. Heat slowly, stirring until the sugar dissolves. Simmer for 30 minutes. Remove from the heat, let cool and strain out the solids. Keep the syrup sealed in the refrigerator for up to 2 weeks. **Yuzu-calamansi sour mix: Combine 1 cup water and 1 cup sugar in a saucepan. Heat slowly, stirring until the sugar dissolves. Remove from the heat and let cool. Combine with 1 cup freshly squeezed yuzu juice and 1 cup freshly squeezed calamansi juice. Store the sour mix in a sealed container in the fridge.
Nutrition Facts : Calories 396 kcal, Carbohydrate 87 g, Cholesterol 0 mg, Fiber 14 g, Protein 6 g, SaturatedFat 0 g, Sodium 16 mg, Sugar 51 g, Fat 2 g, UnsaturatedFat 0 g
LIMONCELLO
Truly worth the time required to create this distinguished ice cold refreshing drink.
Provided by Michele O'Sullivan
Categories World Cuisine Recipes European Italian
Time P21DT40m
Yield 34
Number Of Ingredients 4
Steps:
- Zest the lemons, and place zest into a large glass bottle or jar. Pour in vodka. Cover loosely and let infuse for one week at room temperature.
- After one week, combine sugar and water in a medium saucepan. Bring to a boil. Do not stir. Boil for 15 minutes. Allow syrup to cool to room temperature.
- Stir vodka mixture into syrup. Strain into glass bottles, and seal each bottle with a cork. Let mixture age for 2 weeks at room temperature.
- Place bottled liqueur into the freezer. When icy cold, serve in chilled vodka glasses or shot glasses.
Nutrition Facts : Calories 132.2 calories, Carbohydrate 17.6 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1.1 mg, Sugar 17.6 g
LEMON VERBENA SYRUP
Provided by Anton Nocito
Categories Spritzer Non-Alcoholic Herb Cocktail Party Spring Summer Chill Party Boil Drink
Yield Makes about 3 cups
Number Of Ingredients 3
Steps:
- In a medium saucepan set over medium heat, bring the water and sugar to a boil. Add the lemon verbena leaves and cover the pan. Steep for 15 minutes.
- Strain the syrup through a fine-mesh strainer, discard the leaves, and let cool. Store the syrup in an airtight container in the refrigerator for up to 4 days.
- Cherry Verbena Soda
- For one drink, fill a tall glass with ice. Add 1 tablespoon of the Lemon Verbena Syrup, 2 tablespoons of Sour Cherry Syrup , and a few dashes of acid phosphate or lemon juice or citric acid solution. Top with seltzer and mix gently. Garnish with lemon verbena leaves and maraschino cherries, if desired.
LEMON VERBENA LIQUEUR
Make and share this Lemon Verbena Liqueur recipe from Food.com.
Provided by AmandaInOz
Categories Beverages
Time P14DT5m
Yield 4 cups
Number Of Ingredients 4
Steps:
- Lightly bruise the lemon verbena leaves.
- Place the lightly bruised lemon verbena leaves, lemon zest and the alcohol in a large jar with a tight fitting lid.
- Leave for at least 2 weeks in a cool, dark place before straining out the solids.
Nutrition Facts : Calories 900.7, Sodium 2.2, Carbohydrate 100, Sugar 99.9
LEMON VERBENA VODKA
Use this infused-vodka recipe from garden expert Sal Gilberte to make a Lemon Verbena Martini.
Provided by Martha Stewart
Yield Makes a half (750 mL) bottle
Number Of Ingredients 2
Steps:
- Place lemon verbena in vodka bottle; cover and shake to evenly distribute. Let stand at least 3 days before using.
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