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:
- Add 9 tablespoons of camomile flowers to a bottle of bourbon. Leave this to infuse for 24 hours and then strain and filter.
- Shake 50ml camomile bourbon, 25ml lemon juice, 25ml sugar syrup and an egg white with cubed ice for twenty seconds.
- Strain back into the shaker and then dry shake (no ice) for a further ten seconds.
- Double strain into a rocks glass and garnish with a slice of lemon and a cherry.