The Spring Buzz: a refreshing cocktail of freshly steeped chamomile tea, whiskey, elderflower liqueur, and honey.
The first time I had whiskey and tea together was in college. I was sick with a throat infection and achey all over.
In yesterday’s sweatpants, I called off my waitressing shift. After painfully swallowing all day, all I wanted was something that would soothe my throat.
I had heard of hot toddy’s before- a a hot chamomile tea with whiskey and lemon- but had never made one for myself. From my waitressing days I knew how to make one, and without thinking steeped myself some tea, poured in a generous serving of whiskey, and savored the best hot cocktail I had ever had.
Now today’s drink is a cold toddy-like-cocktail. Cold because I’m starting to long for spring and warmer weather. Aptly named The Spring Buzz by my sister, Rebe.
I used Aloha’s sleep tea, a blend of chamomile, lemon balm, and valerian root. Perfect for those warmer nights when you want something refreshing and calming. Paired with floral elderflower liqueur and spiced whiskey, it’s super classy, like grandmothers and British people.
It’s also great when you want to sip on something full of flavor sans sugar. Like, Spring 20-16, people: tea and liquor.
This recipe is made for two, but it can be easily scaled up. It would work really well in a large pitcher topped with edible white flowers!
(Makes 2 cocktails)
- 1 1/2 cups water
- 1 bag Aloha Sleep tea
- 2 teaspoons honey
- 2 ounces whiskey
- 1/2 ounce St. Germain
- squeeze of lemon juice
- edible flowers and lemon wedge, for garnish (optional)
- In a small saucepan, bring water to a boil. Steep 1 bag Aloha Sleep tea for 5 minutes, then remove tea bag and stir in honey. Allow to cool completely.
- In a rocks glass over ice, stir in 1 ounce whiskey and ¼ ounce St. Germain. Pour in ⅔ cup tea and finish with a squeeze of lemon juice. Top with edible flowers and lemon wedge, if desired. Repeat with second glass.