Drink of the Month: Lemon Balm Gin and Tonic

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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

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