A Chamomile-Infused Tequila Cocktail - Imbibe Magazine Subscribe + Save

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

For this cocktail, Figaro Café head bartender Holly Tripp infuses tequila with chamomile, making for a bright and refreshing drink with delicate floral notes.


  • 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)
  • __________________
  • Chamomile-Infused Tequila
  • 22 1/2 grams dried chamomile
  • 750 ml. blanco tequila (Figaro uses Espolon Blanco)
  • __________________
  • 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)


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.

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