Sweet peaches and aromatic lemon verbena marry in this syrup, perfect for mixing into cocktails such as an old-fashioned or French 75, or with sparkling water for homemade soda. This recipe comes from Chad Solomon and Christy Pope, co-owners of cocktail catering company Cuffs & Buttons in NYC.
Featured in: The Pour: A DIY Tonic and Booze Bar
- 1 cup sugar
- 1⁄2 cup lemon verbena leaves
- 2 ripe peaches, peeled, pitted, and roughly chopped