This Waterloo Antique gin cocktail from Apothecary in Dallas, Texas, combines essences of honeysuckle, strawberry, caramel, and chrysanthemum. Chrysanthemum Tea Tincture adds a punch of floral flavor. Opinions vary as to the ideal ratio of saline solution, but in the philosophy of less is more, Apothecary owner Greg Huston recommends a ratio of 10:1 water to salt. To be most accurate, use a kitchen scale to weigh 100 grams of water and 10 grams of salt, then combine in a covered jar and shake until salt is dissolved. Transfer to a 2-ounce bottle dispenser with a pipette. This gin cocktail is layered with complimentary floral and sweet notes.
recipe 
yields
Serves 16
1 (750-milliliter) bottle Waterloo Antique gin
250 milliliters Sfumato Rabarbaro amaro
375 milliliters Strawberry Syrup
375 milliliters lemon juice
Chrysanthemum Tea Tincture
16 milliliters pink salt saline
Garnish: Dehydrated lemon
1 cup frozen strawberries
½ cup sugar
½ cup water
2 cups dried chrysanthemum flowers*
8 ounces 100-proof vodka
Special Equipment: 2-ounce bottle with pipette, extra pipette
*Note: Dried chrysanthemum flowers can be ordered online.
Ingredients
For the Strawberry Syrup
For the Chrysanthemum Tea Tincture
steps
Make the Strawberry Syrup
- In a saucepan, bring all ingredients to a light simmer just until strawberries can be broken apart with a spatula by pressing. Turn burner off and allow to cool.
- In a blender puree mixture and strain through a chinois into a quart mason jar with a lid. Store in refrigerator up to 5 days. Recipe makes about 2 cups.
Make the Chrysanthemum Tea Tincture
Fill an 8-ounce mason jar ¾ full of flowers. Pour vodka over top and let sit for 5 days. Strain flowers before using. Recipe makes 8 ounces.
Make the Rhubarbara Streisand
Mix gin and amaro. When ready to serve, add 2 ounces of gin-amaro mixture to a cocktail tin filled with ice, then add ¾ ounce Strawberry Syrup, ¾ ounce lemon juice, 3 drops Chrysanthemum Tea Tincture, and 1 full pipette (about 1 milliliter) saline. Shake and pour into a rocks glass over crushed ice. Garnish with dehydrated lemon.*
Note: To dehydrate citrus, slice fruit into ¼-inch rounds and place in a dehydrator for 8 hours at 160 degrees, or arrange in a single layer on a rack on top of a sheet pan in a 200-degree oven for 3 to 4 hours. Store in an airtight container until ready to use.
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Recipe By
Tanner Agar and Greg Huston from Apothecary, Dallas, TX -
Contributing City
Dallas
