Apple-Camomile Cocktail
Made with calvados, lemon juice, apples and a chamomile simple syrup, this cocktail is as beautiful as it is tasty—and ideal for a late brunch.
Ingredients
- ½ cup (125 ml) water
- ½ cup (105 g) sugar
- 2 tbsp dried camomile flowers or 4 camomile tea bags
- 1 ½ oz (45 ml) calvados
- 1 oz (30 ml) old-fashioned apple cider
- 1 oz (30 ml) lemon juice
- 1 oz (30 ml) camomile syrup
- 2 tsp (10 ml) egg white or a few drops of vegan emulsifier
- 1 drop aromatic bitters
- 1 cup (250 ml) ice cubes, plus more for serving
- A few thin apple slices, for decoration
- Camomile flowers, for decoration
Instructions
- In a small pot, bring the water and sugar to a boil until the sugar has dissolved. Remove from the heat. Add the camomile. Cover and let infuse for 30 minutes.
- Strain the mixture through a sieve set over a bowl, pressing on the camomile with the back of a ladle to extract as much syrup as possible. Compost the camomile. Cover and refrigerate until completely chilled, about 1 hour. The syrup will keep for 1 month in an airtight container in the refrigerator (see note).
Made with calvados, lemon juice, apples and a chamomile simple syrup, this cocktail is as beautiful as it is tasty—and ideal for a late brunch.