This drink was featured as a Cocktail of the Month.

　　

Ingredients

Serves 1

　　1 1/2 ounces vodka, preferably Silver Tree

　　1/4 ounce lemon verbena syrup

　　3 ounces unsweetened cranberry juice

　　Fresh orange peel, for garnish

　　Fresh rosemary sprig, for garnish

　　

For the syrup

1 cup water

　　1 cup superfine sugar

　　18–25 leaves fresh lemon verbena

　　

To make the syrup

Step 1

In heavy medium saucepan over medium heat, stir together water and sugar until sugar dissolves. Simmer 3 minutes. Reduce heat to low, and add lemon verbena. Let steep 30 minutes, then strain and let cool. Cover and refrigerate syrup until cold, about 1 hour. Makes about 1 cup.

　　

To make the drink

Step 2

In cocktail shaker filled with ice, combine vodka, lemon verbena syrup, and cranberry juice. Shake vigorously for about 6 seconds, then strain into 6-ounce cocktail glass. Garnish with orange peel and rosemary sprig, if using.

　　

Optional variation from the Epicurious test kitchen

Step 3

If you can't find fresh lemon verbena, substitute the zest of 1 lemon, removed in strips with a vegetable peeler. Use an organic lemon if you can, or scrub it well before zesting to remove any pesticides.