Camomile Manhattan

Having taken delivery of more loose leaf tea from the jolly good fellows at Jeeves and Jericho, I spent my Friday afternoon infusing some bourbon.

This time my order from Oxford’s finest tea-mongers consisted of:

  • 65g of Earl of Grey (for Earl Grey Old Fashioneds)
  • 75g of Dales Brew (for drinking with my Yorkshire buddies)
  • 20g Camomile Blossom
  • 20g Mojito Mint

Perhaps counter-intuitively given the name, my first infusion was four teaspoons of Mojito Mint in 200ml of Jim Beam White Label for one hour to create a Peppermint Bourbon for use in Mint Juleps.

At the same time, I opted for the same ratio of Camomile to Jim Beam to create 200ml of a versatile Camomile Bourbon for use in exotic Manhattans and Whiskey Sours.

The Camomile Manhattan I tried last night was a resounding success:

  1. Add a large measure of Camomile Bourbon, a measure of sweet vermouth and a measure of triple sec to a mixing glass 3/4 full of ice.
  2. Add two splooshes of orange bitters.
  3. Stir well and strain into a cocktail glass.
  4. Garnish with a twist of orange.

Next up, once I get my hand on some decent Sherry, is La Valencia – stay tuned.

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5 comments on “Camomile Manhattan

  1. Alicia says:

    I have yet to infuse with camomile… but this could change everything. I was not traditionally a lover of bourbon until I started infusing it. I think infused bourbon could be one of the best inventions ever. And a Camomile Manhattan sounds PERFECT!

  2. […] an even mintier alternative, consider peppermint bourbon, or for an added booze and sugar hit, float half a measure of golden rum on top of the built drink. […]

  3. […] far better variant can be obtained by using camomile infused bourbon for a Camomile […]

  4. […] nothing better than a delicious accident.  I made camomile bourbon a while back, and, for some reason, decided to use it in a Camomile Manhattan.  Look, I was young, […]

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