BY ERIK LORINCZ — LONDON, ENGLAND
LEMON VERBENA CORDIAL
Chop lemon verbena leaves and gently muddle them in a bowl. Combine 1 part of the muddled leaves with 2 parts sugar and 2 parts water in a saucepan over medium-high heat and stir until the sugar is dissolved. Stir in the lemon verbena leaves and remove from the heat. Let the mixture steep and cool for half an hour, then bottle, strain, and refrigerate for up to 1 week.