Drink of the Week: Lemon chamomile cocktail
What makes a modern-day spirit the best on Earth? In the case of gin, it’s the astute blending of unique ingredients, like those in Sheringham Distillery’s Seaside gin.
Made with juniper, rose, lavender, citrus, coriander, cardamom, and locally sourced, sustainably harvested winged kelp, among other things, it took home the title of best contemporary gin at the 2019 World Gin Awards. The competition described the Sooke-based distiller’s Seaside as spicy, floral, and light-bodied, with a citrus aroma and a hint of white pepper and anise on the palate.
Lemon chamomile cocktail
1½ oz Sheringham Distillery Seaside gin
½ oz lemon juice
2 dashes of citrus bitters
½ oz chamomile syrup
1 egg white
To make chamomile syrup, combine ½ cup sugar and ½ cup water with two chamomile-tea bags. Gently cook sugar and water until sugar is dissolved. Add the tea bags, remove from heat, and let steep while syrup cools to room temperature, about 15 minutes. Strain and keep refrigerated up to two weeks.
Combine egg white, gin, chamomile syrup, bitters, and lemon juice in a shaker and shake without ice. Fill vessel with ice and shake vigorously. Strain into a chilled glass and garnish with flowers.