Chamomile isn't only for tea. It occasionally crosses into the cocktail realm, where it can lend a delicate floral flavor to drinks.
Recipe ingredients
- 1 cup dried chamomile flowers
- 2 cups water
- 1 lb. superfine sugar
- 50 white peppercorns
- 1 cinnamon stick
- 1 whole lemon
- 1 whole orange
- 3 oz. apple brandy (Zica uses Laird’s)
Recipe steps
In a medium saucepan, combine the chamomile, sugar, water, peppercorns, and cinnamon. Using a vegetable peeler, remove the colored zest from both the orange and the lemon over the saucepan (taking care to avoid the white pith) and add the removed peel to the saucepan. Bring the mixture to a near-boil over medium-high heat.
Reduce the heat to low and let simmer for 10 minutes, stirring until the sugar dissolves. Remove from the heat and let the mixture cool to room temperature. Once cool, strain it through cheesecloth into a clean glass jar. Add the apple brandy to the jar, cover and shake to combine. Keep refrigerated for up to 1 month.