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A seasonal, fresh and long cocktail. Not normally associated with a cognac drink, but that was exactly why it was created – to show haw diverse the spirit can be.
Rich Woods, aka The Cocktail Guy
- 35ml Martell VS Cognac
- 15ml Verbena Syrup
- 2 Dash Lemon Bitters
- Ginger Ale top
- Garnish: Verbena Stem
Build the ingredients in a highball glass. Add the ginger ale and fill with ice cubes. Slap the verbena stem to release the flavour and place in the drink, like a mint sprig.
TO MAKE THE VERBENA SYRUP
- 200g sugar
- 200ml water
- 25g Verbena Stalks
Create a stock sugar syrup by mixing equal quantities of sugar and water boiled together for around 2 minutes, to make a syrup. Leave to cool. Add 1 packet of verbena stalks (approx. 25g). Gently heat to infuse. Leave for an hour to intensify the flavour. Filter the verbena and reserve the infused sugar syrup
Note: Verbena can be a tricky ingredient to find but you can get these from specialist food stores, herb grocers or online at http://www.finefoodspecialist.co.uk/. If you cannot find fresh verbena, dried lemon verbena can be used instead which can be picked up easily from a tea supplier or online at shops like Neal’s Yard.
Cocktail recipe created by Rich Woods, aka The Cocktail Guy