Camomile Sour

Whiskey Sour by Paul Goyette, some rights reserved

There’s 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, experimenting, and a little obsessed with Manhattans, I didn’t really know what I was doing.

Anyway, some months later, having run out of regular bourbon (shock-horror indeed). I tried the camomile-infused version in a Whiskey Sour.  What a revelation.  The lemon and the camomile sat so well together I now almost despair a little that I didn’t think of this in the first place.

So, making up for lost time, I heartily commend to you the Camomile Whiskey Sour:

  1. Add 9 tablespoons of camomile flowers to a bottle of bourbon.  Leave this to infuse for 24 hours and then strain and filter.
  2. Add a large measure of camomile bourbon, a measure of lemon juice, half a measure of sugar syrup and half a measure of egg white to a shaker.
  3. Fill the shaker 2/3 full of ice and shake well for twenty seconds.
  4. Strain into the mixing glass and then dry shake (no ice) for a further ten seconds.
  5. Strain into a rocks glass and garnish with a slice of lemon and a cherry.
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One comment on “Camomile Sour

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

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