Sweet honey and delicate chamomile brighten up this classic bourbon sour served with a luscious Luxardo maraschino cherry on top!
Jump to Recipe
When it comes to cocktails, I usually head straight for the gin. In an attempt to insert more variety into my spirituous repertoire, I have been making the effort recently to branch out. In fact, once upon a time in my cocktail history, the classic whiskey sour was my tipple of choice. This was, of course, well before my introduction to gin. So, when the chamomile began to bloom a few weeks ago, I knew the perfect drink to make: a honey chamomile bourbon sour!
Ingredient Notes
Chamomile: If you’re fortunate enough to grow your own chamomile then this is the perfect opportunity to use these delicate spring flowers. Otherwise, dried chamomile is a great alternative. Dried chamomile flowers, or tea, are widely available in health food stores and online.
Honey: I love how honey picks up on those toasted, caramel notes in the bourbon. My favourite honey is alfalfa from local honey farm Campbell’s Gold here in the Fraser Valley.
Bourbon: Bourbon is an American style of whiskey made from corn. Barrel aging gives bourbon its characteristic flavours of oak, vanilla, and caramel. Use your favourite brand of bourbon or substitute with another whiskey of choice.
Fresh lemon juice: It’s always better to use freshly squeezed lemon juice in your cocktails if you can.
Egg white: Silky egg whites add a dreamy finish to this enticing elixir. There are of course risks involved with consuming raw egg whites which can be mitigated with good handling. Take care when handling the eggs as the bacteria responsible for salmonella is usually found on the shell. When separating your egg white try using a slotted spoon, or even clean hands, rather than the broken eggshell. Another option is to use a carton of pasteurized egg whites. This can be helpful for parties where you will be making multiple drinks at a time. I haven’t noticed much of a difference in using the carton egg whites versus fresh. And if you aren’t willing to take the risk, then this cocktail will still work without the egg white. It just won’t have that creamy quality.
Luxardo maraschino cherries: Maraschino cherries are the classic garnish in a whiskey sour. Most commonly it’s those candy-sweet, bright red cherries found in grocery stores and ice cream stands across North America. If those are the only maraschino cherries you’ve tried, then I must introduce you to the original Luxardo preserved cherries from Italy. First made in the 1800’s, Luxardo cherries are made from preserving sour marasca cherries in a dark red syrup. While they do come with a steeper price point than your average supermarket maraschino, they are far superior in flavour. I highly recommend splurging on a jar of Luxardo cherries for your next cocktail. You may never go back to those sundae-topping candied cherries again!
How to Make Honey Chamomile Bourbon Sour
Prepare the honey chamomile syrup
Begin by preparing the syrup. Combine the sugar, honey, and water in a small saucepan. Place over high heat and bring to a simmer. Stir occasionally until the sugar is completely dissolved. When the syrup comes to a simmer, add the dried chamomile. Let simmer for about 2 minutes then remove from the heat. Cover and let steep for 20 to 30 minutes.
After steeping, strain the syrup and discard the chamomile. Let the syrup cool completely before using. The syrup will keep for 1 month in the fridge.
Make the cocktail
Fill a rocks glass with ice cubes and set aside. In a cocktail shaker add the bourbon, honey chamomile syrup, lemon juice, and egg white. Add ice, then cover and shake for 10 to 15 seconds. Strain into the rocks glass. Garnish with a maraschino cherry and serve!
Pair Your Cocktail
This tangy bourbon cocktail is the perfect aperitif to serve with a wide variety of appetizers. The slightly sweet and puckery sour flavour makes this a good choice to pair with salty flavours.
Try serving these appetizers with your Honey Chamomile Bourbon Sour:
- Whipped Feta with Honey and Walnuts – Salty feta is an ideal contrasting flavour
- Spinach Artichoke Hummus – Fresh and garlicky with herbaceous notes to accent the chamomile
- Swiss Chard and Gruyere Puff Pastry Pinwheels – Buttery puff pastry and salty gruyere is an excellent counter to the sweet acidity of this cocktail
- Salmon Rillettes – The bourbon sour will perfectly cut the richness of this dish
More Botanical Cocktails
If you’re looking for more garden-inspired cocktails, then check out these recipes:
Honey Chamomile Bourbon Sour
Ingredients
Honey Chamomile Syrup
- 1 ½ cups water
- 1 cup sugar
- ½ cup honey
- ½ cup dried chamomile flowers
Honey Chamomile Bourbon Sour
- 2 oz bourbon
- 1 oz Honey Chamomile Syrup
- ¾ oz fresh lemon juice
- 1 oz egg white *see note
- Luxardo maraschino cherries for garnish
Instructions
Honey Chamomile Syrup
- In a saucepan combine the water, sugar, and honey. Bring to a simmer over high heat and stir until the sugar and honey dissolves. Sometimes the honey will create a white foam on top of the syrup. You can use a small ladle to skim the foam off the top to create a clear syrup.
- When the syrup comes to a simmer add the dried chamomile. Let simmer for about 2 minutes then remove from the heat. Cover and let steep for 20 to 30 minutes. Strain the syrup through a fine mesh strainer and cool completely before using. The syrup will keep for 1 month in the fridge.
Honey Chamomile Bourbon Sour
- Fill a rocks glass with ice cubes and then set aside. In a cocktail shaker add the bourbon, Honey Chamomile Syrup, fresh lemon juice, and egg whites. Add ice, then cover and shake for 10 to 15 seconds. Strain into the prepared rocks glass. Garnish with a maraschino cherry and enjoy!