Earlier this summer I tried to get all Martha Stuart by inventing my own summer cocktail. I borrowed a historic recipe for Lemon Balm Tea added some rosemary, added some honey and added some gin. I served it to friends, some of whom loved it and some of whom politely told me it was more suited as a beverage to accompany a pork chop, rather than to imbibe at happy hour. Thus, the drink came to be known at the "Pork Cocktail."
The recipe is as follows-
Chop up lemon balm leaves and steep in boiling water with a sprig of rosemary for 10 minutes, strain the liquid and add honey to taste, serve hot or cold and add some gin if desired, garnish with a sprig of rosemary.
