Makes 1 drink
This Italian cocktail is named after an art history professor, Eugene Marseglia, who we lived with in Italy many years ago. It was his favorite aperitivo and he had one just about every evening; he always ate roasted peanuts as an accompaniment. Although it seemed bitter to me at first, I grew to enjoy it.
- 1 sprig or about 6 leaves lemon verbena
- 2 ounces sweet red vermouth (Cinzano or Martini & Rossi)
- Lemon verbena leaf garnish
- About 2 ounces sparkling water or seltzer
- Slice of lemon or twist
- Muddle lemon verbena in the bottom of an 8-ounce glass. Add ice to fill about halfway. Add vermouth. Rub verbena leaf around rim of glass.
- Pour in sparkling water, stir and garnish with lemon slice. Eugenio used the twist, I like to squeeze in the slice and float it. Serve immediately, preferably with peanuts.
Susan Belsinger is a frequent contributor who loves to sip herbal summer drinks in her Maryland home.
Click here for the original article, Herbal Summer Drinks.