This juicy and fragrant refresher by Black Pineapple founder Frankie Walker goes down a treat with Nico Mendez's Uruguayan dish, Guiso de Porotos.
30ml Angostura Reserva White Rum
20ml Lemon Verbena Syrup (see recipe below)
20ml freshly squeezed lime juice
8 lemon verbena leaves, plus extra bushy sprig, to garnish
30ml chilled soda water
Glass – tall / highball
Ice – crushed
Add all the ingredients, except the soda water, to the glass and stir. Fill the glass with crushed ice, then stir to distribute the liquid and herbs evenly. Top with more crushed ice and add the soda water.
Garnish with the lemon verbena sprig and serve with a compostable straw (put the straw right next to the herbs for maximum aroma impact).
Lemon verbena syrup: Add 250ml warm water to 250 grams caster sugar and 20 grams chopped lemon verbena leaves. Infuse for 6 hours then fine strain using a tea strainer or muslin cloth. Bottle and chill. Makes about 1 cup