The Birds and the Bees: A Chamomile-Infused Tequila Cocktail

• 1 ozchamomile-infused tequila
• 3/4 ozLicor 43
• 3/4 ozLillet blanc
• 3/4 ozfresh lemon juice
• 1/4 ozhoney syrup (2:1 honey to water)
•  __________________
•  chamomile-infused tequila
• 22 1/2grams dried chamomile
• 750 ml. blanco tequila (Figaro uses Espolon Blanco)
•  __________________
•  Honey Gold Dust
• 60grams granulated honey
• 1/4 tspfood-grade gold dust

Preparation

1. 1.

   Rim a glass with the honey syrup and roll it in honey gold dust. Add the first 4 ingredients to a shaker with ice. Shake and strain into the glass.

2. 2.

   Chamomile-Infused TequilaCombine the tequila and chamomile, steep for 60 minutes, stirring occasionally in a glass or plastic container. Strain back into the empty tequila bottle using a funnel and coffee filter. Be gentle when straining, too much squeezing will release bitter flavors of the chamomile. This will keep indefinitely.

3. 3.

   Honey Gold DustFirst, pulverize granulated honey in a blender so it becomes a powder. Pour into a small storage container and add edible gold dust. The mixture should shimmer and sparkle but not be overwhelmed with gold.