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Chamomile Sidecar Recipe

Name: Junes Chamomile Sidecar Recipe
Cook time: 35 min
Total time: 35 min
Yield: 1 servings
Cuisine: Cocktail
Ingredients: 1.5 cups St-Rémy brandy (or other VSOP brandy); 3 tbs Dried chamomile flowers; 2 pcs Black cardamom pods, lightly crushed; 0.5 cups Granulated sugar; 0.5 cups Water; 1 tbs Dried chamomile flowers (additional); 0.5 tbs Fresh ginger, peeled and thinly sliced; 2 oz Chamomile-infused brandy (prepared above); 0.75 oz Cointreau (orange liqueur); 0.75 oz Fresh lemon juice; 0.5 oz Chamomile-simple syrup (prepared above); 0.25 tsp Ginger tincture or very thin ginger syrup (optional, for brightness); 0.5 pcs Egg white (optional, for texture); 1 to taste Ice; 1 pcs Lemon twist or dehydrated chamomile flower (for garnish)

Inspired by June

Time35m

Serves1

St-Remy brandy, Cointreau, lemon, black cardamom, chamomile, ginger

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Ingredients

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Chamomile-infused Brandy

1 1/2 cups St-Rémy brandy (or other VSOP brandy)

3 tbs Dried chamomile flowers

2 pcs Black cardamom pods, lightly crushed

Chamomile-Simple Syrup

1/2 cups granulated sugar

1/2 cups Water

1 tbs Dried chamomile flowers (additional)

1/2 tbs Fresh ginger, peeled and thinly sliced

Cocktail

2 oz Chamomile-infused brandy (prepared above)

3/4 oz Cointreau (orange liqueur)

3/4 oz Fresh lemon juice

1/2 oz Chamomile-simple syrup (prepared above)

1/4 tsp Ginger tincture or very thin ginger syrup (optional, for brightness)

1/2 pcs Egg white (optional, for texture)

1 to taste Ice

1 pcs Lemon twist or dehydrated chamomile flower (for garnish)

Method

Chamomile-infused Brandy

Combine and steep

Place 1.5 cups St-Rémy brandy, 3 tablespoons dried chamomile flowers and 2 lightly crushed black cardamom pods in a clean, airtight glass jar. Seal and gently invert to mix.

Steep at room temperature for 24 hours for a light infusion. For stronger flavor, steep up to 48 hours, tasting periodically. Avoid longer steeping to prevent excessive bitterness from cardamom.

When the infusion reaches desired flavor, strain through a fine-mesh sieve lined with cheesecloth into a clean bottle. Discard solids. Label and store at room temperature; it will keep for several months.

Chamomile-Simple Syrup

Make syrup

Combine 1/2 cup granulated sugar, 1/2 cup water, 1 tablespoon dried chamomile and 1/2 tablespoon thinly sliced fresh ginger in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves.

Simmer for 2–3 minutes to extract chamomile and ginger flavor. Remove from heat and let steep off the heat for 10–15 minutes for a more pronounced aroma.

Strain through a fine-mesh sieve, pressing the solids to extract liquid. Cool to room temperature. Transfer to a sealed container and refrigerate; use within 2 weeks.

Cocktail Preparation

Chill glass

Place a coupe or cocktail glass in the freezer or fill with ice water to chill while you prepare the cocktail.

Dry shake (if using egg white)

In a cocktail shaker, combine 2 oz chamomile-infused brandy, 3/4 oz Cointreau, 3/4 oz fresh lemon juice, 1/2 oz chamomile-simple syrup, 1/4 tsp ginger tincture (optional) and 1/2 egg white (optional). Seal and dry-shake vigorously (no ice) for 15–20 seconds to emulsify and build foam.

Wet shake

Add a large handful of ice to the shaker and shake vigorously for 12–15 seconds until well-chilled and slightly diluted.

Discard ice/water from chilled glass if used. Double-strain cocktail into the chilled coupe to remove small ice shards and any solids, producing a silky texture.

Garnish with a lemon twist expressed over the drink (twist oils onto the surface) and/or a dehydrated chamomile flower. Optionally, grate a tiny pinch of fresh ginger on top for aroma. Serve immediately.

If you prefer no egg white, skip the dry shake and combine ingredients with ice and shake once, then double-strain.