The Garden Spritz — Cucumber, Verbena, and Tonic
Lemon verbena (Aloysia citrodora) is one of the most underused plants in the kitchen garden, which is a genuine shame because its fragrance — clean, intensely citrusy, more lemon than lemon itself — is extraordinary in cold drinks. Paired with cucumber and good tonic water, it makes a spritz that is botanical, grown-up, and completely unlike anything you'd order at a bar. Serve it as a mocktail exactly as written, or add a measure of gin or blanc vermouth for the cocktail version. Either way, plant a lemon verbena this year.
Serves 2 · 10 minutes, plus 30 minutes steeping
INGREDIENTS
— For the verbena syrup (makes enough for 6–8 drinks) —
Large handful of fresh lemon verbena leaves (about 15–20 leaves)
200g (1 cup) granulated sugar
240ml (1 cup) water
— For each spritz —
30ml (2 tablespoons) verbena syrup
60ml (¼ cup) fresh cucumber juice (blend and strain half a cucumber) or 4 thin cucumber slices muddled
120ml (½ cup) good quality tonic water, chilled
Juice of a quarter lime
Ice
Fresh verbena sprig and cucumber ribbon, to garnish
Optional: 45ml (1½ oz) dry gin or blanc vermouth for the cocktail version
METHOD
1. Make the verbena syrup: combine the sugar and water in a small saucepan and heat gently, stirring until the sugar dissolves completely. Remove from heat, add the verbena leaves, and steep for 30 minutes — the syrup will turn a pale gold and smell extraordinary. Strain, discard the leaves, and refrigerate. The syrup keeps for two weeks.
2. For the cucumber juice: blend half an unpeeled cucumber with a splash of water, then strain through a fine sieve, pressing well. Alternatively, muddle four thin cucumber slices in the bottom of each glass with the lime juice until they release their liquid.
3. Fill two tall glasses with ice. Add the verbena syrup and cucumber juice (or strained muddled cucumber). Squeeze over the lime juice.
4. If making the cocktail version, add the gin or vermouth now and stir once.
5. Top gently with chilled tonic water, pouring slowly down the side of the glass to preserve the bubbles. Stir once, barely. Garnish with a sprig of fresh verbena and a long ribbon of cucumber peeled with a vegetable peeler. Drink in the garden if at all possible.
