Just a quick reminder that the deadline for the Hotel Monteleone Cocktail Contest is rapidly approaching, so please make sure to get your recipes in before it’s too late. Four restful days in a glorious hotel for merely submitting a simple drink recipe?! You should be submitting your recipe now, instead of reading this drivel!
For inspiration, I’ll provide you with a recipe that we’ve recently taken off of the menu at Tini Bigs, as we’ve updated the drink menu to better reflect the season.
The Chamomile Sour was something that I swore was created by someone like Audrey from Pegu Club, or Jim from PDT, but after consulting with them, we decided that is was probably a Jamie Boudreau original, inspired by Audrey’s fantastic Earl Grey MarTEAni. While the Chamomile Sour is no longer available at the bar, it is a drink that will make a return when the weather turns cold again, as not only is it a damn tasty drink, but it was extremely popular as well, unusual in that recipes with scotch and egg normally don’t go over with the general public all that well.
So without further ado, I present for you, the:
2 oz chamomile scotch
¾ oz lemon juice
½ oz simple syrup
1 small egg white
place all ingredients in shaker and froth with cappuccino blade
(for more on eggs in cocktails, click here)
add ice and shake hard
strain into a chilled cocktail glass
To make the chamomile scotch, place half of an ounce of dried chamomile flowers into a jar with a bottle of Famous Grouse. Let sit for 20 minutes, and then separate and filter the chamomile from the scotch.
Chamomile is one of those natural flavor pairings with scotch, along with anise/licorice, ginger and cherry. While this looks like a simple sour on paper, the Chamomile Sour is really a complex and refreshing libation, which I encourage you to try one day.
I hope this has inspired you to come up with your own simple creation that may very well get you four free nights at the Hotel Monteleone.
À votre santé!
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