Lemon Verbena Gimlet

One of the luxuries of my job is having access to a beautiful and lively herb garden that is almost all mine.  Herbs make everything taste brighter and are packed full of nutrients, sneaking vitamins into every bite, so cooking with them feels like cheating.  Since the doomed cucumber and squash plants on our deck are in a tragic battle with the single deer that sneaks through our forest and devours any whisper of a sprout, leaf or shoot, I get my harvesting kicks at work.   The satisfaction of plucking a few sprigs of this and that to be used in this or that is one of my greatest joys.  SO hunter and gatherer chic.  Not to mention cost effective.

Right now my garden is overflowing with mint, pineapple sage, tarragon, fennel, chives, oregano and sorrel.  Soon basil and parsley will join the party.  All are going strong, but it is the lemon verbena that caught my attention this week.  It is delicate and floral with a distinct but soft lemony scent and flavor.  It's soothing.  Although often used in teas and dressings, I am more prone to using it for infusing creams and simple syrups to add to something sweet.  Here I used it to make a pretty little ice cream paired with honey-stewed figs, which is a dream of a dessert.

Perhaps it's the gorgeous weather we've been enjoying in Sonoma, or maybe it's Daniel's enthusiasm for the Stanley Cup Finals (go Kings!).  Either way, I have been in a celebratory cocktail kinda mood.  This lemon verbena needed some gin.

These ratios are based on my preference for a less sweet cocktail.  Feel free to up the lemon verbena simple syrup and cut back on the gin if desired.   But, why?

LEMON VERBENA GIMLET
serves one

2.5 oz gin (I used Beefeater for a mild, clean taste, but Hendrick's is a fine choice)
.75 oz lemon verbena simple syrup
.75 oz fresh lime juice
lemon verbena sprig, for garnish

In a cocktail shaker filled with ice, combine all ingredients.  Shake until very cold and strain into a chilled cocktail glass.  Garnish with a sprig of lemon verbena.  

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LEMON VERBENA SIMPLE SYRUP

1 cup water
1 cup sugar
3/4 cup lemon verbena leaves

Bring water and sugar to a boil, stirring until sugar dissolves.  Add lemon verbena and simmer gently for about 10 minutes.  Let cool and strain, discarding lemon verbena.  Can be kept in an airtight container in the fridge for 1 month. 

Other uses - add to soda water for a lemon verbena spritzer, sweeten mint tea, drizzle on peaches before grilling, lemon verbena sorbet