Pharaoh's Gold Recipe

Steep chamomile tea

Place 1 chamomile tea bag or 1 tbsp loose chamomile in 4 oz (120 ml) of just-off-boil water. Steep 5 minutes for a strong infusion, then strain if using loose flowers. Allow tea to cool to room temperature (about 10–15 minutes). You will measure 2 oz cooled tea for the cocktail.

Make honey syrup (if not prepared)

Combine equal parts honey and hot water (for example 1/4 cup honey with 1/4 cup hot water). Stir until fully dissolved. Cool briefly before using. The recipe uses 1/2 oz of this syrup.

Build and chill

In a cocktail shaker add 2 oz cognac, 2 oz cooled strong chamomile tea, 0.5 oz honey syrup, 0.5 oz fresh lemon juice, 0.25 oz dry curaçao, and 2 dashes Angostura bitters. Fill the shaker with ice (about 4 oz).

Shake

Secure the shaker and shake vigorously for 12–15 seconds until the outside of the shaker becomes frosty and the mixture is well chilled and slightly diluted.

Strain

Double-strain the cocktail into a chilled coupe or Nick & Nora glass using a fine mesh strainer to remove any tea particulates and ice shards.

Express the oils of a lemon twist over the surface of the cocktail by holding the twist over the glass and giving it a quick squeeze and bend, then drop the twist into the drink.

Gently float a single dried chamomile flower or a small pinch of edible gold flakes on the surface for a decorative 'Pharaoh's Gold' touch.

Serve immediately. The cocktail yields bright floral and honeyed notes balanced by cognac richness and a hint of citrus and bitters.