City Palate

The Harvest Issue - September October 2017

Hazelwood Mill
Hazelwood_Mill

July/Aug 2017

From Mackenzie Ouellette of Charcut

1-1/4 oz. Marolo Grappa di Milla

3/4 oz. Cointreau

1/2 oz. Lemon Juice

1/2 oz. Chamomile Simple Syrup (recipe below)

Garnish: Chamomile Floweret

In a shaker, add all of the ingredients and shake well with ice. Double strain into a coupe glass; garnish with a single chamomile floweret.

Chamomile Simple Syrup

4 c. chamomile tea leaves

8 c. water

2 c. honey

Bring water and honey to a boil, reduce heat and add chamomile tea. Simmer until the liquid is reduced by 1/3. Makes approximately 5-1/2 cups, so feel free to decrease your proportions.


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