The base for this cocktail gets premixed in a bottle that can be packed away for a surprise picnic or easy pre-dinner drink. Just pop open some bubbly to top it all off!
'chamomile' on Serious Eats
A classic panna cotta is infused with chamomile tea, and nestled in a bowl of carefully prepared citrus fruits floating in their own refreshing soup.
A classic panna cotta is infused with chamomile tea and nestled in a bowl of carefully prepared citrus fruits floating in their own refreshing soup.
A simple and delightful cocktail made with chamomile tea, gin, and honey.
The herbal side of gin complements the chamomile in this simple cocktail. Honey adds depth to the flavor.
A simple syrup made from chamomile pairs beautifully with a blanco tequila that boasts major floral notes.
Pound cakes are among the purest flavored cakes; in this version, chamomile adds a subtle twist.
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.
Pronounced "gun-ole," a Gunwhale is the upper edge of a ship's or boat's side. It's a perfect cocktail to come out of The Drink, a Williamsburg bar with a nautical vibe. The punch has the rich woodiness of bourbon without the tell-tale kick, so it's a little dangerous.
What's nicer in the morning than a cup of herbal tea? A cup of herbal tea with a shot of honey liqueur and elderflower cordial. You don't have to be a gray-braided apothecary hippie to appreciate herbs in the morning.
Chamomile attains the next level of comfort in this slightly sweet, floral, creamy Arborio rice pudding, studded with golden raisins plumped in chamomile tea, and drizzled with honey.
Chamomile is an easy, inexpensive, and subtly sophisticated and unexpected ingredient in the simple breading for a seared slice of pork loin. This dish, served with sunny lemon and a salad of pea shoots and herbs, is simple but different, inexpensive but special.
Sweet sea scallops enveloped in the fresh, mellow tang of a chamomile beurre blanc. It is fancy, but also unusual. The perfect way to start a celebratory supper.