5 lemon verbena leaves
1 teaspoon demerara sugar (or 1 brown sugar cube)
5 ounces white wine, such as Albariño or Riesling
Add lemon verbena leaves, raspberries, and sugar to the bottom of a short tumbler. Muddle until the lemon verbena is fragrant and raspberries are completely pulverized.
Add stinging-cold wine and serve immediately.
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Aloysia citrodora, or lemon verbena, was brought to Spain in the mid-18th century and named the “herb of the Princess” in honor of Maria Luisa of Parma. In honor of Charles IV, the princess’s husband and king– and a great supporter of modern agriculture–I present my Verbena Spritzer. Delicious and refreshing no matter what the century!
Read the recipe