Verbena
Ingredients
- 6 lemon verbena leaves
- 1 ounce ginger syrup
- 1.5 ounces tequila
- 3 ounces yuzu-calamansi sour mix
- Szechuan button
Method
Add the lemon verbena leaves and ginger syrup into a cocktail shaker and gently muddle the leaves. Add the blanco tequila and yuzu-calamansi sour mix into the shaker with ice and shake until well-chilled. Strain into a double rocks glass filled with fresh ice. Garnish with a Szechuan button.