Tuesday, December 21, 2010

[chamomile collins]

1 1/2 oz Applejack
3/4 oz Lemon Juice
3/4 oz Lemon-Chamomile Tea Syrup (1:1)
4 dash Nasturtium Bitters (*)

Dry shake the ingredients and pour into a Collins glass filled with crushed ice. Top with 1 1/2 - 2 oz of Harpoon Cider. Garnish with freshly grated nutmeg and a straw.
(*) Substitution suggestions: Bittermens Boston Bittahs (floral and citrus) or Tiki Bitters (cardamom), Fee's Whiskey Barrel or Aromatic Bitters (cinnamon), or good old orange bitters.

On Friday night, Andrea and I ventured over to Brookline to have dinner at Lineage. For my first drink, bartender Ryan Lotz recommended a highball that he had recently created. The idea of applejack paired with lemon-chamomile tea was quite appealing, but the top off of sparkling cider was the deal closer.
The grated nutmeg garnish provided much of the aroma to the drink. On the sip, apple and lemon created a pleasing fruit medley, and the swallow contained the cardamom and chamomile from the bitters and tea, respectively. Between the apple spirits, it was the cider that came across the best in the drink. Overall, this highball was rather floral and summery, and like the season, it disappeared all too quickly.


Paul said...

Hi Frederic ! I wonder if you have heard of Chamomile Sour ? It uses Marolos Grappa Milla ( a chamomile liqueur ), which I am getting a 1,5 L bottle of for the modest price of 43 Euros. Have you tried it in any of your cocktails ?

frederic said...

Haven't tried it but there are a bunch of grappa cocktails out there where an extra herbal/floral component wouldn't hurt.