• 1 sprig rosemary
• 3 sprigs thyme , preferably lemon thyme
• 1 Tbsp. lavender (optional)
• 1 Tbsp. black peppercorns
• 1/2 cup honey or agave nectar
• Large strips of zest from 2 lemons
• 1 lemon , thinly sliced
• 2 bottles Riesling

Active time: 5 minutes
Total time: 25 minutes

In a cheesecloth pouch, tie rosemary, lemon thyme, lavender, if using, and peppercorns together. (Alternatively, put them directly into the liquid and remove before serving.) Add remaining ingredients and 1/2 cup water to a large pot and bring to a simmer over medium-high heat. Turn off heat and let infuse for 10 minutes; remove herbs and spices. Serve warm in heatproof mugs or glasses.