Lemon Verbena Whiskey Sour from A Thought For Food
Lemon Verbena Whiskey Sour from A Thought For Food
Lemon Verbena Whiskey Sour from A Thought For Food
Lemon Verbena Whiskey Sour from A Thought For Food
Lemon Verbena Whiskey Sour from A Thought For Food
Lemon Verbena Whiskey Sour from A Thought For Food
Lemon Verbena Whiskey Sour from A Thought For Food
Life is beauty through and throughLife is sunny, life is coolLife is even easy tooBut if my word is to be trueLife is something to beholdBut if the truth is to be toldLet us not leave out any partDo not fear, it's safe to say it hereYou will not be called a weakling nor a fraudFor feeling the pain of the whole wide worldYou want to help but can't help the feeling you cannotAnd it's killing you while you're just trying to smile from your heartSo go on, say it, on the same knees you're prayingYes, life is hard
Edward Sharpe and the Magnetic Zeros
Lemon Verbena Whiskey Sour from A Thought For Food
Lemon Verbena Whiskey Sour
Ingredients
For the lemon verbena honey syrup (yield: approximately 1 cup) 2 tablespoons dried lemon verbena leaves 1 cup water 1/2 cup honey
For one whiskey sour Juice of a lemon 2 oz whiskey (can use Irish whiskey, bourbon or rye) 2 dashes angustura bitters 1 1/4 oz lemon verbena honey syrup
Instructions
1. In a small pot, bring the water to a boil. Add dried lemon verbena and turn off heat. Cover pot and let steep for 15 minutes. Strain out lemon verbena leaves.
2. Add the honey to a mixing bowl and pour the hot lemon verbena tea over the honey, whisking to combine. Let syrup cool.
3. Add lemon juice, lemon verbena syrup, bitters and whiskey into a large mixing glass. Add ice cubes, stir for 10 seconds and strain into serving glass.
