Verbena-Infused Tonic Concentrate

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.

Active Time:
5 mins
Total Time:
4 hrs 10 mins
2 cups


  • 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)


  1. 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.


French verveine tea from The Tao of Tea can be purchased on

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