Ease + Comfort
Tequila, Sotol, Raicilla, Manzanilla Sherry, Chamomile, Angostura Orange Bitters
Bartender Katie Weismann of Spoke | Somerville, MA
Adapted by StarChefs | July 2024
INGREDIENTS
Chamomile-Infused Liquor:
750 milliliters tequila
750 milliliters sotol
750 milliliters raicilla
Chamomile flowers
Chamomile-Infused Olives:
1 jar Castelvetrano olives in brine
Chamomile flowers
Chamomile Syrup:
50 grams chamomile stems
50 grams granulated sugar
To Assemble and Serve:
¾ ounce Manzanilla Sherry
3 dashes Angostura orange bitters
METHOD
For the Camomile-Infused Liquor:
In a large container, combine all the ingredients. Cover and let sit 3 weeks at room temperature. Strain, bottle, and reserve.
For the Camomile-Infused Olives:
Add chamomile flowers to jar. Seal and let sit 3 weeks at room temperature. Reserve.
For the Chamomile Syrup:
In a Vitamix Commercial blender, combine chamomile stems, sugar, and 50 grams water. Blend until well combined. Strain, bottle, and reserve.
To Assemble and Serve:
In a mixing glass, combine Sherry, bitters, 2 ounces Chamomile-Infused Liquor, and ¼ ounce Chamomile Syrup. Strain into a rocks glass with ice. Garnish with 1 Camomile-Infused Olive.
