This lemon verbena margarita ROCKS. I got the original recipe from my friend Nancy, and have made the plain version countless times - it is always a favorite for parties. The lemon verbena version was invented at the end of the summer when we were trying to figure out fun ways to use all of the extra herbs in my various container gardens.
The lemon verbena flavor is very mild, but adds a certain complexity to the margarita. If you don't have lemon verbena, you could also try basil, or thyme, or skip the herb all together. But lemon verbena margaritas are my favorite.
Prep Time: 30 minutes
Total Time: 30 minutes
This recipe makes four drinks
- 1 Container frozen Bacardi Margarita Mix or frozen limeade
- 1 cup of tequila (the best you can afford)
- 1/4 cup of fresh squeezed lime juice
- Four lime wedges
- 1/3 cup of triple sec, or if you're feeling flush, use Cointreau. If you are feeling middle class, you can also use a combination of the two)
- About two dozen lemon verbena leaves
- Kosher salt (optional)
- Crushed ice
- Cocktail shaker
- In a large pitcher, mix up a batch of limeade (only use about 1/2 - 3/4 of the recommended water) or Bacardi Frozen Margarita mix (mix with 1 1/2 containers of water).
- In another large pitcher, mix together all ingredients
- Let margaritas sit for half an hour (if you can wait that long)
- Take a few lemon verbena leaves per glass and rub them over the rim of the glass and all over the inside of the glass
- If you like a salted rim, pour kosher salt on a dish to form a circle the size of your glass (more or less). Rub lime quarter around the rim of your glass, then dip the glass rim in the salt circle
- Fill cocktail shaker with crushed ice, add margarita mixture. Shake then pour.
- Garnish each drink with a few lemon verbena leaves and a lime slice