Le Tilleul Recipe

Brew the linden tea

Place 2 tablespoons dried linden blossoms in a heatproof teapot or French press. Pour 12 oz (just-off-boil, about 200–205°F / 93–96°C) water over the blossoms. Cover and steep for 6 minutes for a fragrant, slightly sweet infusion. If you prefer a stronger herbal backbone, steep up to 8 minutes but avoid over-steeping to prevent bitterness.

Strain the tea through a fine mesh sieve into a heatproof vessel, discarding the spent blossoms. While the tea is still hot, stir in 0.5 oz granulated sugar until dissolved. Allow the sweetened tea to cool to room temperature (about 20–30 minutes) or speed up cooling in an ice bath for 5–10 minutes.

Build the cocktail

In a cocktail shaker add 0.75 oz fresh lemon juice and the cooled linden tea (about 4–5 oz of the brewed tea; adjust so total liquid in shaker is around 5–6 oz). Add 0.5 oz elderflower liqueur and 0.25 oz gentian liqueur. The elderflower brings floral sweetness; the gentian adds a characteristic bitter-sweet root note that balances the tea and citrus.

Fill the shaker with ice (about 6 cubes). Shake vigorously for 10–12 seconds to chill and slightly dilute the mixture, and to create a lively aromatic emulsification.

Double-strain the shaken mixture into a chilled Collins or highball glass filled halfway with fresh ice. If you prefer a lighter, fizzy version, top with 1.5 oz sparkling water and give a gentle stir (taste and adjust sparkling water to taste).

Garnish with an elderflower sprig tucked into the drink or a thin lemon wheel on the rim. Serve immediately.