Chamomile and Tangerine Sparkling Cocktail for Two Recipe

Elana Lepkowski

Many floral cocktails can be unappealingly perfumy, but this one offers just a touch of chamomile brightened by tangy tangerine juice and white balsamic vinegar. 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! (Feel free to adjust amount of sparkling wine to your liking.)

Why this recipe works:

  • Batching in advance means the is cocktail ready to be served without any last-minute stress.
  • Tart white balsamic vinegar and dry Cava balance the sweetness of fresh tangerine juice and floral chamomile.

Recipe Facts

Active: 10 mins
Total: 40 mins
Serves: 4 servings

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  • For the Chamomile-Tangerine Syrup:
  • 1 cup sugar
  • 3/4 cup water
  • 4 chamomile tea bags
  • Zest of 2 tangerines, white pith removed
  • 1/4 cup freshly squeezed tangerine juice
  • For the Base:
  • 4 ounces Chamomile-Tangerine Syrup
  • 3 ounces white balsamic vinegar
  • 4 ounces London Dry Gin, such as Tanqueray
  • For Each Cocktail:
  • 5 ounces chilled dry sparkling wine, such as Cava


  1. For the Chamomile-Tangerine Syrup: Combine sugar and water in a medium sauce pan and bring to a light simmer over medium-high heat, stirring to dissolve sugar. Remove from heat and add tea bags, tangerine juice, and zests. Steep for 6 minutes, then discard tea bags. Cover and let stand an additional 30 minutes. Strain zest and keep syrup in an airtight container in the refrigerator up to 1 month.

  2. For the Base: Combine syrup, white balsamic, and gin in a swing-top bottle. Gently swirl to blend. Refrigerate until ready to use. Base will keep up to 4 days refrigerated.

  3. For Each Cocktail: Measure out 2 3/4 ounces of the base into a Champagne flute or cocktail glass. Top with sparkling wine.

Special equipment

Medium saucepan, strainer, 12.5-ounce swing-top bottle

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