We served this great cocktail for the annual “Evening with Orchids” event at the Chicago Botanic Garden last week, and it was a huge hit! We like to highlight floral flavors for this event each year, and this time we decided to highlight the sweet little chamomile blossom! We made a super bright chamomile syrup with accents of ginger and fresh lemon to compliment our Sol Chamomile Citrus. The result was delicious – another amazing evening catching up with our friends in a beautiful setting!
1½ oz Sol Chamomile Citrus
¾ oz Lemon Ginger Chamomile Syrup (see below)
½ oz Fresh Lemon Juice
Shake first three ingredients with ice. Strain into a chilled coupe glass, then top with soda and garnish with a twist.
Lemon Ginger Chamomile Syrup
1½ cups Sugar
1 cup Water
1½ tbsp Dried Chamomile Blossoms
½” Fresh Ginger Root, washed & sliced
Fresh peel (no pith) from half a lemon
Add ginger, lemon peel and water to a non-reactive saucepan. Bring to a simmer, and simmer for 3-4 minutes. Add chamomile blossoms, and remove from heat while steeping for 4 minutes. Strain tea mixture, than return tea to saucepan. Add sugar, and heat to a quick simmer. Remove from heat, and cool completely, then store in a clean glass jar in the refrigerator.
Note: This syrup is made more like other syrups made with tea – using a steeping process for the tea rather than a longer cooking process. That way, you avoid the tannic properties of the tea that often result from a longer exposure time between the tea and the water/rest of the syrup, but capture the bright flavors of the tea.