Otto's G&t Recipe

Make chamomile syrup

Combine 1 cup water and 1 cup sugar in a small saucepan over medium heat. Stir until sugar dissolves and the mixture just comes to a simmer. Remove from heat, add 2 tablespoons dried chamomile flowers (or 4 chamomile tea bags), cover, and steep for 10–12 minutes. Strain through a fine mesh sieve or cheesecloth into a heatproof container, pressing gently on the flowers to extract flavor. Let cool to room temperature, then refrigerate. Yield: about 1 cup. Use 0.5 oz per cocktail.

Muddle blackberries

Place 6 fresh blackberries and 0.5 oz chamomile syrup into a mixing glass or shaker. Using a muddler, gently press the berries until they break down and release juice but avoid pulverizing the seeds too much (about 8–10 firm presses).

Add spirits and citrus

Add 2 oz German Black Forest gin and 0.5 oz fresh lemon juice into the shaker with the muddled berries. Add a few large ice cubes to chill the mixture.

Short shake

Shake the mixture vigorously for about 6–8 seconds—enough to chill and combine but not to over-dilute or foam excessively from the fruit.

Strain and build

Double-strain the mixture (using a Hawthorne strainer and a fine mesh strainer) into a chilled highball or Collins glass filled with fresh ice (about 1 cup). This removes seeds and large pulp for a smooth drink.

Top with tonic

Gently pour 3 oz chilled tonic water down the side of the glass to preserve effervescence. Stir once very gently with a bar spoon to integrate—one slow stir from top to bottom.

Garnish and serve

Garnish with 1 blackberry on a pick (or floated), a lemon twist expressed over the drink and dropped in, and a small sprig of chamomile flowers if available. Serve immediately.