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.
- 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
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.
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.
For Each Cocktail: Measure out 2 3/4 ounces of the base into a Champagne flute or cocktail glass. Top with sparkling wine.
Medium saucepan, strainer, 12.5-ounce swing-top bottle