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
For the cocktail
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)