Lemon Vebena’s intense, citrus-green scent makes an ideal ingredient in this summer drink.

1 six oz can frozen limeade concentrate
3 tbs triple sec liqueur
3/4 cup top shelf tequila
3/4 cup water
1/2 fresh lime, juiced
2 tbs minced lemon verbena leaves
Lemon verbena sprigs for garnish
Ice cubes
Fill a 32 oz blender-carafe with ice cubes. Add limeade, triple-sec, tequila, water, lime juice and minced lemon verbena. Blend on high setting until all ice cubes are crushed to the point of being slushy. Pour into wide-mouth glasses; garnish with sprigs of lemon verbena; and enjoy as juicy company for an open-air repast.

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