Irish Chamomile Sour

• December 9, 2017
• no comments

Sign up for our free email subscription and never miss a recipe.

I know that we can’t quite call it a winter in California, but I am very excited about the cold-ish weather that we have been experiencing in the last week or so. Now, I know that for those you who have “real” winters (with snow and whatnot), 60 degrees doesn’t necessarily make you dream of curling up on the couch with a hot toddy in hand, watching reruns of Friends in your coziest PJ’s. (Yes, this is what I’d do on a cold day, don’t judge me.) But after the miserably hot summer this year, in California, we are actually very excited about finally able to watch the temperatures drop.

This being the case, Mikey and I wanted to honor the “short days” season with a cocktail – of course. And what better way to do so than by combining soft, soul-warming Irish whiskey with calming chamomile in a harmonious winter-ish cocktail that might just prompt you to snuggle up on the couch and take that personal day you’ve been promising yourself.

Made with Bushmills Irish whiskey, homemade honey-chamomile syrup, fresh lemon juice, and just a touch of lavender bitters, the Irish Chamomile Sour is soothing, silky and more importantly boozy. Oh, and did I mentioned that it is super easy to make? The perfect treat for you this winter and another bar quality cocktail you can make at home.

Print

Irish Chamomile Sour

Ingredients

• 2 oz Irish Whiskey (Bushmills)
• 0.5 oz Chamomile-Honey Syrup (recipe below)
• 0.5 oz Fresh Lemon Juice
• 2 dashes Lavender Bitters
• 1 Dried Dandelion Leaf

Instructions

1. Add all ingredients in a cocktail shaker. Add ice and shake vigorously for 10-15 seconds

2. Double strain over ice in an old-fashioned glass and garnish with a lavender flower 

Recipe Notes

Chamomile-Honey Syrup

In a saucepan, heat 1 cup of water. Add a cup of honey (we used clover honey) and stir until the honey is dissolved. Add a 1/2 cup of dried chamomile flowers and let the syrup simmer for 10 minutes, while stirring occasionally. Take off the stove and let it cool down. Place the syrup in a sealable jar. The syrup will keep good for up to two weeks when refrigerated.