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
- In a small saucepan, bring the sugar, lemon verbena, peaches, and 1 cup water to a boil over high heat. Reduce the heat to medium-low and cook, stirring, until slightly reduced and the peaches are very tender, about 20 minutes. Pour the syrup through a fine sieve into a bowl and discard the solids. Transfer the syrup to a bottle and refrigerate before using.