A variant of the whiskey sour, refreshed by the addition of the light floral notes of camomile to play well with the citrus.

The sours are of course a well known cocktail family based on spirit, sugar and lemon juice and the basis for fizzes (sours with soda) and rickeys (lime sours with soda).

The recipe that Jerry Thomas used in 1862 remains the most used formula today – a teaspoon of sugar, a little water, the juice of half a lemon and a wineglass of whiskey – and we offer two options for adding camomile to this:

Infusion: Add ten tablespoons of camomile blossom to a 700ml bottle of bourbon and leave to infuse for 24 hours before straining.

Syrup: Brew 200ml of camomile tea according to the instructions, remove the tea and place the liquid in a saucepan on a low heat.  Add 200g of sugar and stir until it has dissolved.  Keep refrigerated in a sterile bottle for up to a month.

  1. Shake 50ml bourbon, 25ml fresh lemon juice, 12.5ml sugar syrup and 25ml egg white (optional) with cubed ice for twenty seconds.
  2. If using egg white, strain into a mixing glass and aerate with stick blender.
  3. Pour into a rocks glass and garnish with a cocktail cherry and a slice of lemon.

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