Ingredients Condiments Verbena-Infused Tonic Concentrate Be the first to rate & review! Traci infuses her tonic syrup with fresh lemon verbena for several weeks, but you can get the same bright and citrusy flavor in a fraction of the time by using high-quality dried lemon verbena tea leaves. Be careful not to overheat the syrup; a temperature of 185°F is ideal for extracting oils in the leaves without imparting bitterness. Use the syrup in this Verbena-Infused Tequila and Tonic recipe. By Traci Des Jardins Updated on July 31, 2020 Print Rate It Share Share Tweet Pin Email Active Time: 5 mins Total Time: 4 hrs 10 mins Yield: 2 cups Ingredients 1 (17-ounces) bottle tonic syrup (such as Jack Rudy Cocktail Co. Classic Tonic Syrup) 1/4 cup loose-leaf lemon verbena tea (such as The Tao of Tea French Verveine) (about 1/4 ounce) Directions eat tonic syrup in a small saucepan over medium-low until hot, but not simmering (about 185°F). Stir in tea leaves. Remove from heat, and let stand until syrup is infused, about 4 hours. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids. Make Ahead Infused syrup can be chilled in an airtight container up to 2 weeks. Notes French verveine tea from The Tao of Tea can be purchased on amazon.com. Rate it Print