In the spirit of Gina Barecca and Amy Stewart joining us for a Food Schmooze party to discuss women drinking and the botanicals that make up our favorite spirits, I pulled out a recent favorite cocktail I created for last year’s SAVOR event in Hartford. It uses Hendricks gin, made with unusual botanicals of cucumber and rose. I add a few of my own botanicals as well: honey-chamomile-lavender tea.. and I topped it off with and elderflower tonic water.
For the Chamomile-Lavender-Honey Syrup
- 3-4 bags Chamomile-Lavender tea
- 1/3 cup clover honey
For the cocktail
- 1.5 oz. Hendrick's gin
- 1 oz. fresh lemon juice
- 1 oz. Chamomile-Lavender-Honey Syrup
- 3-4 oz. Fevertree Elderflower Tonic water
To make the Chamomile-Lavender-Honey Syrup
- In a sauce pan add 2/3 cup of water and heat till just under boiling. Add the Chamomile/Lavender tea bags (there are several brands available) and the clover honey. Stir until honey dissolves. Remove from heat and let the tea steep until the mixture is room temperature. Remove the tea bags and store in a refrigerator-safe container. The syrup will last up to 3 months.
To make the cocktail
- In a mixing glass, combine the gin, lemon, and honey tea syrup.
- Add ice, shake, and strain into an ice-filled wine glass (Spanish style gin and tonic).
- Top off with elderflower tonic water.
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