Hooray!! It’s my first cocktail recipe of the spring, and I wanted to make something evocative of the season. I went with a combo of bright citrus and delicate floral notes. The egg white, yogurt, and lemon curd create that lush, velvety texture that I covet in cocktails. Flavor is on the mild side, as is the alcohol, making for a lovely brunch libation . . . more Easter brunch than hangover brunch. I had a fun time Snapchatting a little behind the scenes during this photoshoot, which I’d love to do more often. If you aren’t already following us on Snapchat, check us out at username: honestlyyum.

Lemon Chamomile Spring Cocktail | HonestlyYUM (honestlyyum.com)

Lemon Chamomile Spring Cocktail | HonestlyYUM (honestlyyum.com)

Lemon Chamomile Spring Cocktail | HonestlyYUM (honestlyyum.com)

Lemon Chamomile Spring Cocktail | HonestlyYUM (honestlyyum.com)

Lemon Chamomile Spring Cocktail | HonestlyYUM (honestlyyum.com)

Lemon Curd | HonestlyYUM (honestlyyum.com)

Lemon Chamomile Spring Cocktail | HonestlyYUM (honestlyyum.com)

Lemon Chamomile Spring Cocktail | HonestlyYUM (honestlyyum.com)

Lemon Chamomile Spring Cocktail | HonestlyYUM (honestlyyum.com)

Lemon Chamomile Spring Cocktail | HonestlyYUM (honestlyyum.com)

Lemon Chamomile Spring Cocktail | HonestlyYUM (honestlyyum.com)

LEMON CHAMOMILE SPRING COCKTAIL

Ingredients:

   For the cocktail

  • 1 1/2 oz gin
  • 1/2 oz chamomile syrup
  • 1/2 oz lemon juice
  • 1/4 oz elderflower liqueur
  • 1 teaspoon lemon curd
  • 1 teaspoon greek yogurt
  • 1 egg white
  • fresh chamomile flowers for garnish

   For the chamomile syrup

  • 1/2 cup sugar
  • 1/2 cup water
  • 2 tablespoons dried chamomile

   For the lemon curd

  • 1/2 cup lemon juice
  • 2 teaspoons lemon zest
  • 1/2 cup sugar
  • 3 eggs
  • 6 tablespoons butter, cut into small cubes

Directions:

   For the lemon curd

  • In a heavy saucepan, whisk together lemon juice, lemon zest, sugar, and eggs.
  • Whisk in the butter and cook on medium-low heat.
  • Whisk constantly until the curd is thick and the first bubbles appear on the surface, about 6-8 minutes.
  • Transfer the curd to a bowl and chill until cold, at least one hour.

   For the chamomile syrup

  • In a medium saucepan, add sugar and water and cook over medium heat until the sugar has completely dissolved.
  • Add the chamomile, remove from heat and let steep while the syrup cools to room temperature, about 15 minutes.
  • Strain through a fine mesh strainer and store in the refrigerator for up to two weeks.

   For the cocktail

  • Add the egg white, gin, chamomile syrup, lemon juice, elderflower liqueur, yogurt, and lemon curd, and dry shake (without ice) to combine.
  • Fill shaker with ice and shake vigorously.
  • Double strain into a chilled coupe glass and garnish with fresh chamomile flowers.

(images by HonestlyYUM)