Eternal Bloom Recipe
Empress rose gin, chamomile tea syrup, honey, lemon
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Ingredients
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Cocktail
Chamomile Tea Syrup (yields ~8 oz)
Method
Chamomile Tea Syrup (make ahead)
- 1
Steep and dissolve
Combine 1 cup water and 1 cup granulated sugar in a small saucepan over medium heat. Stir until sugar dissolves and the mixture comes to a gentle simmer.
- 2
Infuse chamomile
Remove the pan from heat, add 2 chamomile tea bags (or 2 tbsp dried chamomile) and steep for 8 minutes, covered, to extract a strong floral flavor.
- 3
Cocktail Assembly
- 4
- 5
Combine ingredients
In a cocktail shaker, add 2 oz Empress gin, 0.75 oz fresh lemon juice, 0.75 oz chamomile tea syrup, 0.5 tsp honey, and 0.5 of an egg white (optional).
- 6
Dry shake
If using egg white, dry shake (no ice) vigorously for 15 seconds to emulsify and build foam.
- 7
Wet shake
Add 6 ice cubes to the shaker and shake vigorously for 12–15 seconds until well chilled and the shaker is cold to the touch.
- 8
Double strain
Discard ice from the chilled serving glass (if used). Double strain the cocktail into the glass through a fine mesh strainer and the shaker's strainer to create a silky texture and catch any small ice shards or egg bits.
- 9
Garnish and serve
Garnish with an edible rose petal or a few dried chamomile flowers floated on the foam and a lemon twist expressed over the drink and laid on the rim. Serve immediately.
- 10
Non-egg white variation
If you prefer no egg white, omit it and add a quick 5-second dry shake substitute by shaking with 0.25 oz aquafaba (chickpea liquid) or simply proceed with the wet shake; texture will be lighter.