Might lemon verbena have anti-microbial properties? My one experiment with it was a success.
Aloysia citrodora is a South American native, widely grown as a garden plant, which seems like it should be used in alcohol much more often than it is. “Lemon verbena leaves are used to add a lemon flavor to fish and poultry dishes, vegetable marinades, salad dressings, jams, puddings, Greek yogurt and beverages. It also is used to make herbal teas, or added to standard tea in place of actual lemon (as is common with Moroccan tea). It can also be used to make a sorbet.” (Wikipedia)