Serious Eats: Drinks

Brunch Drinks: The Herbaliser

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[Photograph: Heather Arndt Anderson]

What's nicer in the morning than a cup of herbal tea? A cup of herbal tea with a shot of honey liqueur and elderflower cordial. You don't have to be a gray-braided apothecary hippie to appreciate herbs in the morning.

There's nothing more benign than chamomile, yet its softly floral aroma is a natural to pair with flower liqueurs like St. Germain (or Galliano), and the honey liqueur Bärenjäger provides additional sweetness and body along with really buzzy honey flavor and a nudge of booze. Adding these to a warm beverage volatilizes the herbal and floral compounds and brings much more botany to the nose than simply drinking them on ice or with sparkling wine.

For this cocktail, I made my own elderflower liqueur by infusing flowers from local elderberry bushes in vodka for a few weeks, then diluting with simple syrup to make a cordial. St.-Germain, the elderflower liqueur from France, is the natural choice for those who didn't harvest a bushel of elderflowers in the spring; if you can't find Bärenjäger you can use Drambuie.

This warm cocktail is an ideal partner to a fresh lemon-poppyseed scone.

Get the Recipe

The Herbaliser »

More Brunch Drinks

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Orange-Infused Vodka with Carrot Juice and Clover Blossoms » »
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Hard Cider Ginger Shandy »
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Pumpernickel Highball »

About the Author: Portland, Oregon native Heather Arndt Anderson is the author of the food blog Voodoo & Sauce. She was recently published in the Food Cultures of the World Encyclopedia, for which she penned the Pacific Northwest chapter.

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