For the lemon verbena cordial

  • 35g fresh lemon verbena leaves (or 10g dried if you can’t get fresh ones)
  • 250g caster sugar

For the cocktail

  • ice
  • 25ml fino sherry (we used Tio Pepe)
  • 1-2 dash lemon bitters
  • prosecco to mix

For the garnish

  • strip of rolled lemon zest skewered with a cocktail stick and a sprig of mint


  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with


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