STRAWBERRY & LEMON VERBENA SOUR
A refreshing sour from our friend Mark Hix, combining Black Cow & English Strawberries with fresh lemon juice, silky egg white and fragrant lemon verbena for a bright, balanced cocktail with a smooth finish.
Ingredients
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
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.
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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.
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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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