Spiking a cocktail with fresh lemon balm was an easy choice for St. Louis bartender, Matt Seiter, since the pungent, minty herb grows with abandon in the garden at Sanctuaria.
1 1/2 oz. rye whiskey
1/2 oz. Bénédictine
1/2 oz. fresh lemon juice
1/2 oz. crème de cacao
5 fresh lemon balm leaves
Tools: shaker, strainer
Garnish: spanked lemon balm leaf
Combine all ingredients and shake with ice. Double strain into a chilled cocktail glass and garnish.
Matt Seiter, Sanctuaria, St. Louis