This recipe from Adam Bernbach of Estadio in Washington, D.C. offers flavors not often enjoyed in frozen drinks. Chamomile may be calming in cups of tea, but with bourbon and grapefruit it offers nuanced flavor to a drink that packs a tart punch.
Note: To make simple syrup, combine 2 cups water with 2 cups sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days. This recipe will make more grapefruit simple syrup and chamomile-infused bourbon than you need. Reserve extra for more cocktails.
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- Yield:Makes 4 cocktails
- Active time: 10 minutes
- Total time:15 minutes
- For the Grapefruit Syrup:
- Peeled zest of 1 grapefruit
- 2 cups simple syrup (see note above)
- For the Chamomile-Infused Bourbon:
- 1 chamomile tea bag
- 1 cup bourbon
- For the cocktails:
- 5 ounces grapefruit syrup
- 3 ounces chamomile-infused bourbon
- 5 ounces Amontillado sherry
- 3 ounces fresh lemon juice (from about 3 lemons)
- Garnish: 4 grapefruit twists
To make the grapefruit syrup: Mix the grapefruit zest and simple syrup in a sealable container. Let sit overnight in refrigerator. Strain.
To make the chamomile-infused bourbon: Cut open tea bag and mix contents with bourbon. Let steep overnight and strain.
For the cocktail: Combine 5 ounces grapefruit syrup, 3 ounces chamomile bourbon, sherry, lemon juice, and 1 quart ice in the jar of a blender. Blend until ice is completely broken up and the mixture is smooth. Divide between 4 serving glasses. Garnish each with a grapefruit twist.