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 50ml Camomile Bourbon, 25ml sweet vermouth and 25ml 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.
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5 thoughts on “Camomile Manhattan

  1. 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!

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