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Lemon Balm Brandy



  • 10 ounces brandy
  • 1 large handful fresh lemon balm leaves or flowering tops (stripped off main stalk)
  • 4 ounces water
  • 3 tablespoons raw honey


  1. Add all ingredients to a blender and puree until smooth.
  2. Pour into a glass jar with a tight-fitting lid and let stand for about an hour.
  3. Strain through a fine-mesh sieve and squeeze the plant material to remove as much liquid as possible. (If you want to remove all the plant particles from the liquid, line the sieve with a thin linen cloth before straining.)

Serve over crushed ice; garnish with fresh lemon balm leaf.

To store:

Pour into a glass bottle, cap tightly and store in a cool, dark place. Herbal spirits keep for at least a year, though their flavors decrease over time.

Hudson Valley Restaurant Week is back this April 8-21!