As we head into the final stretch of winter and start to see hope for the sunny days of spring, I find myself craving a very particular sort of drink. I call this a transitional drink: something that stays true to the current season, but hints at what’s coming next.
This cocktail combines all the comfort we need to get through the last cold days of winter – honey, lemon, and tea… could anything be more comforting? – with the refreshing, floral notes of spring – thanks to the bergamot scented Meyer lemon and wonderfully delicate chamomile.
Soon all of our cherished winter citrus will be gone, including the sweet, floral Meyer lemons that make this drink sing. It’s the perfect time to take advantage of what the season has to offer (while you still can)!
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Meyer Lemon Chamomile Cocktail
- 1 bag chamomile tea (I used Tazo Calm Chamomile)
- 2 oz gin
- .75 oz honey syrup (recipe follows)
- .75 oz fresh squeezed and strained Meyer lemon juice
For the syrup, combine 100 grams of honey with 65 grams of hot water, stir and set aside. [Note: honey and water have much different densities, so it’s best to measure by weight here. But if you find yourself without a food scale, combine 1/4 cup honey with 1/4 cup hot water instead.]
For the cocktail, pour the gin into a sealable jar, then cut open the tea bag and pour its contents into the gin. Shake hard, then set aside for one hour. After an hour has passed, shake again, then strain (with a fine mesh strainer) into a cocktail shaker filled with ice. Add the remaining ingredients, shake, and pour over one large ice cube.
Garnish: Edible flowers
Yields: 1 serving
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