Total time: 3 minutes | Serves 1
Note: Adapted from a recipe by Chris Hewes of Rare by Drai’s. To make the honey syrup, heat 3 parts honey to 1part water gently until combined (no higher than 165 degrees). To make the infused whiskey, steep camomile tea in the whiskey for about 2 days, then double-strain to make sure no pieces of tea are in the infused whiskey.
- 3/4 ounce lemon juice
- 3/4 ounce wildflower honey syrup (see Note)
- 1/4 ounce grapefruit juice
- 2 ounces camomile tea-infused whiskey, preferably Jameson Black Barrel
- Fernet to float, preferably R. Jelinek
Step 1In a cocktail shaker, combine the lemon juice, honey, grapefruit juice and whiskey with ice. Shake vigorously and double-strain over a large ice cube in a glass. Slowly pour the Fernet over the ice to create a nice float, showing the separation of the Fernet and cocktail.
Carbohydrates 30 grams;
Sugar 28 grams;
Sodium 2 mg.