Drinks Verbena-Infused Tonic Concentrate Be the first to rate & review! 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. By Traci Des Jardins Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate Print Share Active Time: 5 mins Total Time: 4 hrs 10 mins Yield: 2 cups Ingredients 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) Directions 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. Notes French verveine tea from The Tao of Tea can be purchased on amazon.com. Originally appeared: August 2020 Rate It Print