During the long months of winter, I yearn for drinks with a warm and comforting element. As the evenings have begun to darken earlier and earlier, I’ve been reminded of my love for chamomile. Long considered a relaxing base for teas of various flavors and combinations, chamomile has what it takes to become a cocktail base as well. This past summer as I was traveling, I had the opportunity to try some incredible bitters made by Dram Apothecary out of Salida, Colorado. Made from foraged wild mountain herbs, these bitters are quite complex and interesting. Of all the types I sampled and purchased, the Palo Santo bitters instantly struck me as the most flavorful and unique. I paired these bitters with chamomile, tequila, and Applejack brandy, and promptly fell in love with the end result. While the tequila provides hope that winter will end eventually by reminding you of the warmer months to come, the concoction also enables you to embrace the season, thanks to the chamomile and Applejack.
Ingredients
- 1 ounce tequila reposado
- 1 ounce Laird’s Applejack brandy
- 1 ounce fresh-squeezed lemon juice
- 1 ounce chamomile simple syrup (recipe below)
- 3 dashes DRAM Palo Santo Bitters (dramapothecary.com)
- 2 cups water
- 2 cups sugar
- 2 tablespoons of chamomile
Preparation
In a shaker 3/4 full of ice, add tequila, Applejack, lemon, and chamomile simple syrup. Shake vigorously until cold; strain into an ice-filled old-fashioned glass and add bitters.
Chamomile Simple Syrup
Bring water and sugar to boil in a small saucepan until the sugar is dissolved. Remove from heat; add chamomile and allow to steep for 10 minutes covered. Store in the fridge for up to 1 week.
