blueberry verbena gimlet
photo by Jennifer Johnson
Lemon verbena leaves have a brilliant citrusy fragrance. Gently massage the leaves before you use them to perk up the aromatic oils. If you don’t have lemon verbena, lemon balm (still citrusy, but in the mint family) works just as well.
Lemon verbena honey syrup
1/4 cup chopped fresh lemon verbena leaves
1 cup water
1 cup honey
6 fresh blueberries
2 ounces gin, such as Bimini or St. George Terroir
3/4 ounce fresh lime juice
3/4 ounce lemon verbena honey syrup
Fresh untreated organic violet blossom, for garnish
Fresh mint leaves, for garnish
Make lemon verbena honey syrup. In a medium saucepan, add lemon verbena leaves, water, and honey. Simmer for 10-15 minutes, stirring frequently. Remove from heat and allow to cool. Once cooled, strain mixture and discard leaves. Transfer to a mason jar, cover, and refrigerate for up to 2 weeks.
Muddle blueberries in a cocktail shaker. Add remaining ingredients and ice, and shake vigorously for 10 seconds. Strain into a chilled coupe glass. Garnish with a violet and a sprig of mint.