Lemon verbena liqueur

I love making tinctures but lemon verbena gets a little different treatment. It’s classified as a perennial in zones 9 and 10 but given a little microclimate help it’s also one in zone 7.
Here’s how to make it into a liqueur.
1. Pack the leaves of three freshly cut stems into a quart jar.
2. Top with simple syrup. I used one cup water to one cup sugar. You could also double it to make it sweeter.
3. Fill the jar with vodka.
4. Give it and occasional shake and strain in three months.
Three months gives you enough time to bottle it as gifts or use it for holiday stress relief.