Drinks

Snake-Bit Sprout

By: The Local Palate

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This refreshing cocktail from Alba Huerta is the perfect way to kick off Spring. The lively tart mixture of pineapple and lime juice gently balances the soothing aroma of earthy chamomile.

recipe

yields

Yields 1 cocktail

For the gin

1 liter London dry gin
1 ounce dried chamomile buds

For the cocktail

1½ ounces Chamomile-Infused London Dry Gin
½ ounce freshly squeezed lime juice
½ ounce fresh pineapple juice
½ ounce simple syrup (equal parts sugar and water)
1½ ounces hard cider, preferably Foggy Ridge
Garnish: Dried chamomile buds

steps

Make the Gin

Combine gin and chamomile in a 2-quart glass measuring cup or other container. (Reserve the empty gin bottle if you’d like to store the infused gin in it.) Cover and let stand for 3 hours.
Line a mesh strainer set over a bowl with cheesecloth. Strain gin through cheesecloth; discard chamomile.
Transfer infused gin to the reserved bottle or another container with a tight-fitting lid. Store in a cool place for up to 1 month.

Make the Cocktail

Fill a tall glass with 4 ice cubes, or slightly more than halfway.
Pour gin, lime juice, pineapple juice, and syrup into a cocktail tin. Fill tin with ice cubes. Cover and shake vigorously 20 times.
Strain into glass. Add crushed ice to reach the top of the glass.
Top off with cider. Place straw in glass and garnish with a few chamomile buds.