Mixologist Justin Taylor, head bartender at Yew Bar in the elegant Four Seasons Hotel Vancouver, created this cocktail, perfect for Mother’s Day, with his own mom in mind.
Ingredients
2 ounces camomile-infused vodka
1 ounce honey water (made from one part honey to one part water)
1 ounce freshly squeezed lemon juice
1 ounce pasteurized egg whites
¼ ounce crème de cassis
Method
Prepare the camomile-infused vodka in advance by adding five camomile tea bags to a 26-ounce bottle of vodka
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