Eveleigh Lemonade

Sometimes you can imagine exactly how a cocktail will taste just by looking at the recipe. That's how I felt with this one, and I knew it had to be good. Chamomile-infused tequila is utterly perfect with lemon and honey, yielding a refreshing twist on spiked lemonade. Since the scent and taste of chamomile usually reminds me of cold winter evenings, this makes a nice end-of-summer cocktail to help ease the way to autumn flavors.

I did find that the honey didn't mix in quite well enough, leaving the cocktail a little more sour than I would have liked. Adding more was hopeless since the drink was so cold by then, so I mixed in a tiny bit of simple syrup. What I'd recommend is using honey simple syrup (equal parts honey and water) instead of straight honey, and maybe amping up the amount to as much as 1/2 ounce. Try it and see what you like.

Also, the recipe calls for Cocci Americano, which is a white Italian aperitif wine. It is often used instead of Lillet in the Vesper Martini. Here, I did the opposite, substituting Lillet since I don't have a bottle of Cocci Americano.

History: According to this article, the Eveleigh Lemonade was invented by Dave Kupchinski, bar manager of Eveleigh in Los Angeles, for an edition of the Sporting Life sponsored by Combier. It's still on the menu at Eveleigh.

Eveleigh Lemonade

1 oz. chamomile-infused tequila*
1/2 oz. Cocci Americano (I used Lillet)
1/2 oz. triple sec
3/4 oz. lemon juice
1/4 oz. honey (or honey simple syrup to taste)

Combine all ingredients in a shaker and shake with ice until well-chilled. Strain into an old fashioned glass filled with ice. Garnish with a lemon wheel.

*For chamomile-infused tequila: Imbibe provides instructions for infusing an entire bottle of tequila, but I wasn't really planning on making that many cocktails, so I took about three ounces of tequila blanco and mixed in a small handful of chamomile and half the zest of a small lemon. I let it sit overnight, but I think more like three hours would be better. If you don't have chamomile, just use a chamomile tea bag.

Recipe adapted from Imbibe.

#42

When we first bought our apartment, one of the things I was the most excited about was the balcony. After living in a place with no natural light where every plant I tried to cultivate withered and died, I couldn't wait to grow some herbs and veggies outside. The first warm weekend of the spring, I went out and bought all kinds of herbs and seeds. It started reasonably enough: five little pots of herbs and a rectangular planter of tomato seedlings. When nothing died, I transplanted the herbs into bigger pots and planted some more seeds. Those sprouted, and my tomatoes made fruit. So I added zucchini, eggplant, and some more herbs.

Now I basically have a jungle on my balcony. It has definitely gotten out of hand. Buying pots got expensive, so I started swiping plastic pots out of neighbors' trash cans. It literally takes gallons to water everything. I may have a problem. But I love going right outside for fresh herbs, and it's so exciting seeing new veggies appear. Next year I might try building some planter boxes so the jumble of pots isn't so chaotic.

When I participated in my first Mixology Monday, I invented a cocktail I called the Perfect 10 that included Bittermen's Boston Bittahs, which have flavors of citrus and chamomile. I commented that the best garnish for the cocktail would have been chamomile flowers but, and I quote, "who has those just lying around?"

I'll tell you who: crazy potted plant lady. Days after I wrote that post, I bought some chamomile seeds, and I now have a steady supply of chamomile flowers! I made this recipe specifically for a chance to use them, but boy am I glad I tried it. It is just lovely. A basic gin martini recipe is made unforgettable by the addition of a bit of honey simple syrup and a dash of Boston Bittahs. It's just a little sweet, with beautiful notes of honey and chamomile. It's one of the best new recipes I've tried in a while.

If you don't have a bottle of Boston Bittahs, I think this could be a nice recipe to showcase other flavors as well. For example, orange bitters plus an orange twist.

History: The #42 was invented at the Hungry Mother in Cambridge, MA, which is now closed. But I think the same folks opened State Park, which is a great place.

#42

2.5 oz. gin (Greylock recommended, I used Wire Works)
1/4 oz. dry vermouth
1/4 oz. honey simple syrup*
1 dash Bittermen's Boston Bittahs

Combine ingredients in a shaker. Add ice and shake until well chilled. Strain into a coupe glass. Twist a lemon peel over the cocktail and rub along the sides. Garnish with the lemon twist or discard and garnish with chamomile flowers.

*Honey simple syrup = equal parts honey and water. Heat in a saucepan or in the microwave until honey is dissolved. Let cool before using. Store in the refrigerator.

Recipe adapted from the Hungry Mother via Bittermen's.