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.

Chamomile High Club

Chamomile High Club


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.


  1. 2 ounces Russell's Reserve Bourbon
  2. 1/2 ounce Orchard apricot liqueur
  3. 1/2 ounce chamomile syrup (see above)
  4. 3/4 ounce fresh lemon juice
  5. 1 Dash Angostura Bitters

  6. 2 ounces IPA
  7. 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.

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