The Birds and the Bees: A Chamomile-Infused Tequila Cocktail

Name: The Birds and the Bees: A Chamomile-Infused Tequila Cocktail
Yield: 10
Cuisine: American

Recipe: Holly Tripp , Figaro Café , New York City

Photo: Liz Clayman

February 10, 2023

Chamomile-infused tequila cocktail: The Birds and the Bees

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.