Well, folks, I’m super delighted to let you know that you can make lemon verbena gin in much the same manner as one concocts sloe gin. Oh my!
It’s so easy! Push a few sprigs of freshly trimmed lemon verbena into an empty gin bottle. Place a small funnel at the top and then decant a small wine glass’s worth of bog standard white sugar into the bottle.
Why sugar? Well, sugar is generally speaking a preservative. As is alcohol. But the sugar gives a lovely silky viscosity to the resulting gin nectar.
Pouring gin over the sugar helps dissolve it and then continue to fill until your empty bottle is full. Then you need to vigorously shake the bottle (cap on, yes!) to help dissolve the sugar.
After initial filling simply leave the bottle in your kitchen and give it an encouraging little shake every day for a month, then store away and it should be ready to drink by the time of the mid-winter seasonal festivities (also known as Christmas).