Photo: Jennifer Causey Styling: Missie Neville Crawford
Slap the verbena leaves lightly between your palms before you garnish to release essential oils.
Serves 8 (serving size: about 2/3 cup)
1. Combine honey, 1/4 cup boiling water, and 12 torn verbena leaves in a bowl; stir to dissolve honey. Cool honey mixture completely (about 20 minutes).
2. Strain mixture into a pitcher; discard verbena leaves. Add Lillet, vodka, and lemon juice. Add thyme sprigs up to 1 hour before serving. Add club soda just before serving. Serve in wineglasses over ice. Garnish with lemon slices and verbena leaves.