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So make sure you're ready with the latest in home mixology news, and a great selection of Cocktail recipes, all delivered straight to your inbox each week
No Thanks
Jeremy Buck created The Laotong cocktail at the Coterie in Charleston. It uses Pisco to enhance the fruity and earthy notes, the vinegars in the shrub to brighten up the drink and the chamomile to bring it all together for a bright, refreshing long drink.
Build the chamomile-infused pisco and the shrub in a glass with ice and top it with club soda to taste, stirring to combine. Garnish.
Edible flower
Chamomile-Infused Pisco Place 5g of chamomile or 1 chamomile teabag into the pisco bottle and gently shake. Allow to sit for 1 hour, shaking occasionally. Fine strain, then strain again through a coffee filter to remove all of the chamomile.
Strawberry-Tomato Shrub Combine 1/2 cup of fresh Strawberry Juice, 1/2 cup fresh Tomato Juice, 1 cup fine sugar, 1/2 cup Sherry Vinegar, 1/4 cup Rice Wine Vinegar and 1/4 cup Red Wine Vinegar in a resealable glass vessel. Will last 6 to 8 weeks in the refrigerator.
