Sweet and bitter flavors play off one another in this hard seltzer. —INGRAIN, Winter/Spring 2020
RECIPE / Ken Hunnemeder
Chamomile has a slight bitterness that balances the flower’s subtly sweet flavors and aromas. Look for dried whole chamomile flowers at spice shops and online. $9 for 4 ounces, mountainroseherbs.com
FLORAL/HERB-INFUSED HARD SELTZERS Choose any combination of fresh citrus juice—orange, grapefruit, lemon, lime— that will play well alongside the dried flowers or herbs infused in your spirit. FEW Spirits’ Breakfast Gin, with its subtle tea-like notes, works well with this grapefruit-chamomile combo.
Makes 1 cocktail
2 ounces chamomile-infused gin (recipe below)
1 ounce grapefruit juice
To serve: Grapefruit zest, fresh chamomile flowers (optional)
Tools: Whip cream maker (optional)
2 ounces chamomile-infused gin + 1 ounce grapefruit juice (freshly squeezed) + 6 ounces ice-cold water together in a cocktail glass.
Carbonate with a whipped-cream maker, to taste. Garnish as desired (grapefruit zest, fresh chamomile flowers).
8 ounces gin
8 grams dried chamomile flowers
8 ounces gin + 8 grams dried chamomile flowers in a medium zip-top bag in a sous vide machine* set at 140°F for 30 to 60 minutes, depending on the flavor intensity desired.
Chamomile-infused gin (in bag) to a bowl filled with ice water and let cool, then strain the infused spirit into a clean container. Refrigerate for up to 2 weeks; makes 8 ounces (enough for 4 cocktails).
* Lower the zip-top bag into the preheated sous vide bath before you seal it. The water from the bath will push any air out of the bag, so you’ll be able to cleanly seal the bag with no air pockets. (Eliminating air pockets helps keep the bag from floating to the surface during cooking; you can also attach the bag to the side of the container filled with water.) If you don’t have a sous vide machine, let the mixture steep at room temperature for 3 to 4 days.
Want more hard seltzer recipes? Check out Hard Times.