Chamomile Boulevardier

1 serving

  • 1 ½ oz chamomile infused rye
  • ¾ oz Campari
  • ¾ oz sweet vermouth
  1. Infusion: Combine 1 heaping tablespoon of dried chamomile with 1 cup of rye in a sealed container. Let sit for two hours, shaking occasionally. Strain through a fine mesh sieve lined with cheesecloth or a nut milk bag and store in the fridge.
  2. Into a mixing glass combine infusion and ice, mixing until chilled. Strain into a rocks glass over one large ice cube. Garnish with fresh chamomile flowers.