The Oyster & Fish House | Strawberry & Lemon Verbena Sour

A deliciously refreshing sour using Black Cow & English Strawberries, from our friend Mark Hix.



Black Cow & English Strawberries, 50ml
Egg white x 1
Fresh lemon juice from one lemon
Fresh lemon verbena leaves, to garnish
For the syrup
A handful of lemon verbena leaves (about 100g), plus the same again for the second infusion
150g granulated sugar


Step by step

To make the syrup, put a handful of lemon verbena leaves in a saucepan with the sugar and a litre of water, bring to the boil and simmer for 20 minutes. Strain into a bowl over the rest of the leaves and leave to cool. Once cool, strain again.
Put the ice in the shaker with the vodka, lemon juice and 100ml syrup (anything left over can be kept, bottled, in the fridge for a couple of months), and give it a good shake. 
Add the egg white and shake for about 30 seconds. Strain into martini glasses or similar. Garnish with lemon verbena leaves.
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