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Chamomile High Club

Chamomile High Club

From Kate Bolton, Maven, San Francisco, CA


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.

Chamomile High Club


  1. 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.

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