- 5 medium lemon verbena sprigs, plus 1 lemon verbena sprig and 3 leaves for garnish
- 1 strip of orange zest
- 1 strip of lemon zest
- 2 ounces bianco vermouth (sweet white vermouth)
- 2 ounces chilled Prosecco
- 1/4 ounce green Chartreuse
How to make this recipe
- In a collins glass, lightly muddle the 5 lemon verbena sprigs with the orange and lemon zests. Add ice and the vermouth and Prosecco and stir well. Top with the Chartreuse and garnish with the remaining verbena sprig and leaves.