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• In a Collins glass, add the verbena leaves, Swedish Punsch and lemon juice. Lightly muddle to release the oils of the verbena, but don’t shred the leaves.

• Add the Domaine de Canton and passion fruit juice.

• Fill the glass halfway with crushed ice and, using a bar spoon, swizzle for 10 seconds.

• Fill the remainder of the glass with crushed ice.

• Top with the Cava, give it a quick stir, and garnish with the verbena sprig.

7 lemon verbena leaves plus 1 lemon verbena sprig for garnish
1 oz. Kronan Swedish Punsch
½ oz. lemon juice
2 oz. Domaine de Canton ginger liqueur
1 oz. passion fruit juice
Up to 1½ oz. cava

This article appears in September 2012.

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