To infuse a little excitement into your life without living dangerously at 50,000 feet, whip up a batch of the Chamomile High Club, a beer and bourbon cocktail. Kate Bolton, bar manager at San Francisco's Maven, shows us how to make this bracing yet complex cocktail — verdant garnish included. Watch the video to see how it's made, and then snag the recipe just in time for happy hour.
To make chamomile syrup, combine 1 cup water and 1 cup granulated or raw sugar in a medium saucepan. Bring to a boil, stirring occasionally, and cook until sugar has dissolved. Remove from heat and add 1 cup fresh chamomile blossoms, allowing mixture to steep for 15 minutes. Strain out chamomile blossoms through a fine sieve.
2 ounces Russell's Reserve Bourbon
1/2 ounce Orchard apricot liqueur
1/2 ounce chamomile syrup (see above)
3/4 ounce fresh lemon juice
1 Dash Angostura Bitters
2 ounces IPA
Tarragon stalk, for garnish
Combine first five ingredients in a shaker with ice; shake and top with IPA. Add one big ice cube; garnish with fresh tarragon.
- Cocktails, Drinks
- Makes 1 drink