Blanc Bee's Knees
If you’re looking for a refreshing Summer sip and you want to use that bottle of Sauvignon Blanc you opened yesterday, this is the one. It’s bright, sour, and floral with a lovely bite from the freshly cracked pepper.
Ingredients:
¾ oz honey chamomile syrup (recipe below)
¾ oz lemon juice
1 ½ oz gin
2 oz Sauvignon Blanc
garnish: edible flower + 2-3 cracks of black pepper
Directions:
Combine honey chamomile syrup, lemon juice, gin, and Sauvignon Blanc into a cocktail shaker. Add ice and shake vigorously for approximately thirty seconds, until chilled. Fine strain into a a coupe glass. Garnish with a few cracks of black pepper and an edible flower of your choice.
Honey Chamomile Syrup
Ingredients:
½ cup water
½ cup honey
2 tbsp dried chamomile flowers
Directions:
Combine honey, water, and chamomile flowers into a medium sauce pan and bring to a simmer. Once honey is dissolved (should happen quickly), remove from heat and let the flavors steep while the syrup cools completely (about 30 minutes to an hour). Once cooled, strain out the solids (chamomile flowers) and transfer syrup into an airtight container. Store in the refrigerator for about two to three weeks.