Verbena spritz

• fresh lemon verbena↗35g g

  leaves (or 10g dried if you can’t get fresh ones)

• caster sugar↗250g g
• ice
• fino sherry↗25ml ml

  (we used Tio Pepe)

• lemon bitters↗1-2 dash dash
• prosecco↗

  to mix

• strip of rolled lemon zest

  skewered with a cocktail stick and a sprig of mint

Step-by-step instructions

1. 1

   Start by making the lemon verbena cordial. Pour 350ml water into a saucepan and bring to a rolling boil. Add the lemon verbena and let steep for a few moments until the leaves have wilted a little, then add the caster sugar. Mix well until the sugar has dissolved. Turn the heat off and allow to cool. Once cool, transfer to a sealable container and place in the fridge for a minimum of 12hrs – or overnight. Then simply strain off and discard the leaves and bottle the cordial in a steralised bottle – it will keep for a week in the fridge.

2. 2

   To make the cocktail fill a wine glass two-thirds full with ice. Pour in the sherry, 25ml of the lemon verbena cordial and bitters and a splash of prosecco.

3. 3

   Stir to mix, adding a few more ice cubes and another dash of the prosecco. Finally, top with the remaining prosecco and give it a last mix before garnishing with a strip of lemon zest on a cocktail stick and a sprig of fresh mint.