Taken from the book “Apothecary Cocktails: Restorative Drinks from Yesterday and Today” by “cocktail whisperer” Warren Bobrow, this summer-fresh cocktail features the lemon-scented herb lemon balm, an easy-to-grow herb related to mint. Used in the production of digestive liqueurs such as amaro, Bénédictine and chartreuse, lemon-balm boasts a long history of being a natural painkiller that relieves tension and stress.
Often used in herbal teas, here it is infused in simple syrup and served on ice with a generous dose of gin, for a “prescriptive” take on the classic gin and tonic.
• 3 ounces botanical gin
• ¼ fresh lime, cut into chunks
• 2 tablespoons lemon balm simple syrup (recipe below)
10-12 torn lemon balm leaves