Lemon Verbena Espresso Soda
1 double shot espresso
2 to 3 tbsps of lemon verbena syrup
1/3 to ½ cup of sparkling water/club soda
To make the syrup mix 1 cup water, 1 cup sugar and ¼ cup lemon verbena leave in a small sauce pan with and bring to a boil for 1 minute. Let cool for about 30 minutes and strain into a clean jar. Store in the refrigerator for up to 1 month.
Mix syrup and espresso together in glass and fill with ice cubed to the top. Top with sparkling water. Garnish with lemon verbena or mint sprig, lemon twist and finish with an edible flower float and a metal or glass straw.