The Birds and the Bees: A Chamomile-Infused Tequila Cocktail
Photo: Liz Clayman
For this cocktail, Figaro Café head bartender Holly Tripp infuses tequila with chamomile, making for a bright and refreshing drink with delicate floral notes.
Ingredients
- 1 oz. chamomile-infused tequila
- 3/4 oz. Licor 43
- 3/4 oz. Lillet Blanc
- 3/4 oz. fresh lemon juice
- 1/4 oz. honey syrup (2:1 honey to water)
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- Chamomile-Infused Tequila
- 22 1/2 grams dried chamomile
- 750 ml. blanco tequila (Figaro uses Espolon Blanco)
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- Honey Gold Dust
- 60 grams granulated honey
- 1/4 tsp food-grade gold dust
- Tools:shaker, strainer
- Glass:Nick & Nora
- Garnish:honey gold dust (optional)
Preparation
Rim a glass with the honey syrup and roll it in honey gold dust. Add the first 4 ingredients to a shaker with ice. Shake and strain into the glass.
Chamomile-Infused TequilaCombine the tequila and chamomile, steep for 60 minutes, stirring occasionally in a glass or plastic container. Strain back into the empty tequila bottle using a funnel and coffee filter. Be gentle when straining, too much squeezing will release bitter flavors of the chamomile. This will keep indefinitely.
Honey Gold DustFirst, pulverize granulated honey in a blender so it becomes a powder. Pour into a small storage container and add edible gold dust. The mixture should shimmer and sparkle but not be overwhelmed with gold.