Last Light Recipe

Brew syrup

Place the dried chamomile flowers (or tea bags) into a heatproof container. Pour 1/2 cup hot water over the flowers and steep for 8–10 minutes to extract a strong chamomile infusion.

Strain the chamomile solids from the infusion using a fine mesh sieve or cheesecloth into a small saucepan. Add 1/2 cup honey to the warm infusion and stir over low heat just until the honey dissolves. Do not boil. Cool to room temperature, then refrigerate. Syrup will keep for up to 2 weeks.

Combine and shake

Add 2 oz rye whiskey, 3/4 oz chamomile-honey syrup, 3/4 oz fresh lemon juice, and 3 dashes Angostura bitters into a cocktail shaker. Fill the shaker with ice (about 6 medium cubes).

Shake vigorously for 12–18 seconds until the shaker is well chilled and slightly frosted. This both chills and dilutes the drink to balance the honey and lemon.

Double-strain the cocktail into a chilled coupe or rocks glass (if you prefer it on the rocks, strain over fresh large ice). Double-straining removes any tiny ice shards and chamomile bits for a cleaner presentation.

Garnish and finish

Express a lemon twist over the drink (optional) to release oils, then discard or drop in. Add a single dried chamomile flower on top or tuck it on the rim for aroma and visual appeal. Serve immediately.