Chamomile Gin Sour Cocktail Recipe
This is my go-to when I’m craving something fresh but a little unexpected.
Chamomile syrup balances out the gin’s botanicals and adds a soft, floral note. It’s great for quiet nights or when friends drop by.
Equipment
- Cocktail shaker: I use this to chill and mix everything quickly.
- Fine mesh strainer: Keeps out ice shards and bits so the cocktail stays smooth.
- Jigger: I measure out liquids with this—accuracy matters.
- Small saucepan: Needed for making chamomile syrup.
- Bar spoon: For stirring or helping dissolve sugar if needed.
- Citrus juicer or reamer: Fresh lemon juice is a must.
- Rocks glass or coupe glass: Either works, just depends on your mood.
- Measuring spoons: For the syrup and garnishes.
- Ice: Enough to fill up the shaker and chill the drink.
- Knife and cutting board for prepping garnishes.
Ingredients
- 2 oz gin: I usually reach for London Dry for a classic vibe but floral gins are fun, too.
- 3/4 oz fresh lemon juice: Always squeeze it right before making the drink.
- 3/4 oz chamomile syrup: I make this by steeping chamomile tea in hot water with sugar.
- 1/2 oz egg white optional: Adds a silky foam on top if you’re into that.
- Ice: For shaking and chilling.
- Chamomile flowers or a lemon wheel for garnish
Instructions
Make the chamomile syrup:
- I heat 1/2 cup water to a simmer, toss in the chamomile, and let it steep for about 5 minutes.
- Strain out the solids, stir in the sugar until it’s dissolved, and let it cool off.
Prepare the cocktail:
- I add gin, lemon juice, chamomile syrup, and egg white (if I’m using it) to a shaker.
- If I’m using egg white, I shake everything without ice first (dry shake).
- I add ice and shake again for about 15 seconds.
- I double strain into my glass.
Garnish:
- I’ll top it with a few dried chamomile flowers or maybe a lemon wheel if I’m feeling fancy.
Notes
I usually use egg white for that silky foam, but honestly, some people skip it—either for allergies or just personal taste.
If you leave it out, you’ll still get a refreshing drink, just without the creamy top layer.
Chamomile syrup keeps for up to two weeks in the fridge. I always taste it before using, since sometimes it gets pretty strong—if it does, I just use a little less.
For garnish, I’ll float a couple dried chamomile flowers, but only if I know they’re food-safe (not from a random bouquet).
This recipe plays well with different gins. I’ve tried fruitier ones for a sweeter finish, and it’s fun to mix it up. I really don’t recommend bottled lemon juice, though—it just doesn’t taste as fresh.