Lemon Verbena Tom Collins
by
Ran Van Ongevalle
A simple riff on a well known classic! This Lemon Verbena Tom Collins perfectly combines the intense florality of lemon verbena with the gin.
This is a great cocktail to pair with summer salads, grilled seafoods, charcuterie boards with goat cheese, and even various desserts such as fruit sorbets and lemon tarts!
- Level
- Cooking
15m
- Overral
30m
- Ready
Gin
50mlClub Soda
50mlFreshly Squeezed Lemon Juice
25mlLemon
1wedgeIce Cube
as needed
Lemon Verbena Cordial
Lemon Verbena
35gAscorbic Acid
½tspMalic Acid Powder
12gSugar
150gWater
500ml
Equipment
Cocktail Shaker
Cocktail Stirring Spoon
Jigger
Ice Strainer
Kitchen Scale
Hand Blender
Gauze Cloth
Fine Mesh Sieve
Gin
50mlClub Soda
50mlFreshly Squeezed Lemon Juice
25mlLemon
1wedgeIce Cube
as needed
Lemon Verbena Cordial
Lemon Verbena
35gAscorbic Acid
½tspMalic Acid Powder
12gSugar
150gWater
500ml
Equipment
Cocktail Shaker
Cocktail Stirring Spoon
Jigger
Ice Strainer
Kitchen Scale
Hand Blender
Gauze Cloth
Fine Mesh Sieve
Lemon Verbena Tom Collins
Ran Van Ongevalle
Add 35g of lemon verbena and 150g of sugar to a tall recipient
Add 12g of malic acid and ½tsp of ascorbic acid
Add 500ml of water
Blend with a hand blender until homogenous
Set a tall recipient with a gauze cloth and a fine mesh sieve. Sieve the mixture and discard the solids
Transfer to a bottle or a jar. The lemon verbena cordial is ready
Add 50ml of gin and 20ml of the Lemon Verbena Cordial to a cocktail shaker
Add 25ml of freshly squeezed lemon juice
Fill the cocktail shaker with ice cubes and cover it with the tin. Shake vigorously until thoroughly chilled
Add 50ml of club soda to the shaker and stir it
Strain the liquid into a glass filled with ice cubes
Garnish with 1 lemon wedge. The lemon verbena tom collins is ready
Enjoy this refreshing cocktail!