Christopher Michel has been the Senior Food and Gardens Editor at Country Living Magazine since March of 2021. Chris has over ten years of experience writing and editing for national magazines and websites, mostly in the food space, such as Cooking Light, The Kitchn, Rodale’s Organic Life, and Bon Appetit. Prior to that, Chris worked in a variety of food spaces in New York City. In 2022, Chris completed the Alabama Master Gardener’s Program hosted by the Alabama Cooperative Extension System.
\nChris lives in Birmingham, AL, where he enjoys running, reading, and cooking for his wife and two girls.","image":"https://hips.hearstapps.com/rover/profile_photos/4ee90ba8-a422-457b-8971-34d2096febf7_1623953979.jpg"},"name":"Spring Gin Flip","prepTime":"PT20M","cookTime":"PT0S","totalTime":"PT20M","recipeIngredient":["1 c. sugar","2 chamomile tea bags","2 oz. barrel-aged Old Tom Gin","1 large egg","1 to 2 dashes Bolivar or Angostura bitters","Chamomile flowers, for garnish (optional)"],"recipeInstructions":[{"@type":"HowToStep","text":"Make chamomile syrup: Combine sugar and 1 cup water in a small saucepan. Bring to a boil and cook, stirring, until sugar is dissolved, about 30 seconds. Remove from heat and add tea bags. Steep, stirring occasionally, 4 to 6 minutes. Discard tea bags; cool completely. "},{"@type":"HowToStep","text":"Combine gin, egg, and 3/4 ounce chamomile syrup in a cocktail shaker; top with ice. Cover and shake vigorously, until thoroughly combined and very foamy, 1 to 2 minutes. Strain into a coup glass and garnish with bitters and chamomile flowers, if desired. Serve immediately."}],"recipeYield":"1 serving(s)","recipeCuisine":[],"recipeCategory":["brunch","spring","cocktail"],"aggregateRating":{"@type":"AggregateRating","ratingValue":5,"reviewCount":1,"worstRating":1,"bestRating":5},"@context":"http://schema.org"}
If you're looking for a new way to highlight farm-fresh eggs, try them in this delicious spring cocktail.
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Yields:
1 serving(s)
Prep Time:
20 mins
Total Time:
20 mins
Ingredients
1c.
sugar
2
chamomile tea bags
2oz.
barrel-aged Old Tom Gin
1
large egg
1
to 2 dashes Bolivar or Angostura bitters
Chamomile flowers, for garnish (optional)
Directions
Step 1Make chamomile syrup: Combine sugar and 1 cup water in a small saucepan. Bring to a boil and cook, stirring, until sugar is dissolved, about 30 seconds. Remove from heat and add tea bags. Steep, stirring occasionally, 4 to 6 minutes. Discard tea bags; cool completely.
Step 2Combine gin, egg, and 3/4 ounce chamomile syrup in a cocktail shaker; top with ice. Cover and shake vigorously, until thoroughly combined and very foamy, 1 to 2 minutes. Strain into a coup glass and garnish with bitters and chamomile flowers, if desired. Serve immediately.
Note: This will make about 1 cup chamomile simple syrup — enough for roughly 20 cocktails. Extra syrup can be stored 3-4 weeks in the refrigerator.