DIPSEA TEA

This recipe was first published in Edible Marin & Wine Country. See the original here.

One of Sausalito Liquor Company’s resident badasses is named Michael. This is what Michael had to say about this creation of his: “When I think of springtime in Marin, what immediately comes to mind is wildflowers blooming along Mt. Tam’s many hiking trails—most notably the Dipsea Trail that links Mill Valley to Stinson Beach. To capture that in a cocktail, we looked for bright and fl oral flavors that complement the citrus notes of our Marin Coastal Gin. The Meyer lemon and the bergamot in the Earl Grey liqueur offer a more fragrant and crisper citrus note than traditional lemon or lime while the chamomile brings in that quintessential springtime floral flavor.“ Amen, Michael.

Ingredients

2 oz. Marin Coastal Gin

3/4 oz. Meyer lemon juice

1/2 oz. Earl grey or bergamot liqueur (such as Veso or Italicus)

3/4 oz. Chamomile Honey Syrup (see recipe below)

Method

Fill a cocktail shaker with ice. Add all ingredients. Shake and double strain into a coupe glass.

Garnish with a lemon wheel or edible flower and serve. Makes 1 cocktail.

Chamomile Honey Syrup

Ingredients

3 bags or 2 tablespoons loose-leaf chamomile tea (in a tea infuser if loose leaf)

1/2 cup honey

Method

In a small pot, combine the tea with ½ cup water and bring to a boil over high heat. Remove from the heat and let steep for 10 minutes, stirring occasionally. Remove the tea. Add the honey and stir until combined; if honey is slow to combine, return to low heat and stir until dissolved. Let cool before using; cover and refrigerate for up to 1 month. Makes about 1 cup.