Slap the verbena leaves lightly between your palms before you garnish to release essential oils.

Katie Barreira
Recipe by Cooking Light June 2016

Gallery

Jennifer Causey Styling: Missie Neville Crawford

Recipe Summary

hands-on:
8 mins
total:
28 mins
Yield:
Serves 8 (serving size: about 2/3 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

    Advertisement
  • 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.

Nutrition Facts

176 calories; fat 0.1g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 0g; carbohydrates 18g; fiber 0g; cholesterol 0mg; iron 0mg; sodium 16mg; calcium 16mg; sugars 10g; added sugar 10g.
Advertisement
Advertisement