Ease + Comfort

Tequila, Sotol, Raicilla, Manzanilla Sherry, Chamomile, Angostura Orange Bitters

Bartender Katie Weismann of Spoke | Somerville, MA

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Adapted by StarChefs | July 2024

INGREDIENTS

Chamomile-Infused Liquor:
750 milliliters tequila
750 milliliters sotol
750 milliliters raicilla 
Chamomile flowers

Chamomile-Infused Olives:
1 jar Castelvetrano olives in brine
Chamomile flowers

Chamomile Syrup:
50 grams chamomile stems
50 grams granulated sugar

To Assemble and Serve:
¾ ounce Manzanilla Sherry
3 dashes Angostura orange bitters

METHOD

For the Camomile-Infused Liquor:
In a large container, combine all the ingredients. Cover and let sit 3 weeks at room temperature. Strain, bottle, and reserve.

For the Camomile-Infused Olives:
Add chamomile flowers to jar. Seal and let sit 3 weeks at room temperature. Reserve.

For the Chamomile Syrup:
In a Vitamix Commercial blender, combine chamomile stems, sugar, and 50 grams water. Blend until well combined. Strain, bottle, and reserve.

To Assemble and Serve:
In a mixing glass, combine Sherry, bitters, 2 ounces Chamomile-Infused Liquor, and ¼ ounce Chamomile Syrup. Strain into a rocks glass with ice. Garnish with 1 Camomile-Infused Olive.

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