What inspired this whiskey cocktail
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 toddies 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 whiskey and honey cocktail I had ever had.
Now, today’s whiskey cocktail 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 for this whiskey and honey cocktail; it’s 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.
What’s in this whiskey and honey cocktail?
Here’s what makes this whiskey cocktail so dang refreshing:
Chamomile tea — I steeped just one bag of tea for this whiskey and honey cocktail, but feel free to steep two or three for a stronger flavor. Personally, I like just a hint of chamomile in this drink, but you do you.
Honey — Naturally. For two servings, I added just 2 teaspoons of honey. Enough to sweeten up this whiskey cocktail without making it too sweet.
Whiskey — No explainer needed here. Use whatever kind you have on hand!
St. Germain — Hands down the best elderflower liqueur. It’s slightly sweet and floral, without tasting like soap.
Lemon juice — You need just a squeeze of lemon juice to add a burst of brightness to this cocktail.
This recipe is made for two, but it can be easily scaled up. It would also work really well in a large pitcher topped with edible white flowers! Print
(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 1/4 ounce St. Germain. Pour in 2/3 cup tea and finish with a squeeze of lemon juice. Top with edible flowers and lemon wedge, if desired. Repeat with second glass.
More cocktail recipes from Broma Bakery:
Cranberry Orange Prosecco Cocktail
Violet Eyes (Lavender Coconut Vodka Sour)
It’s About Figgin’ Thyme (Fig and Thyme Cocktail)
Spicy Passionfruit Margarita
Apple Cider Moscow Mule