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This simple, festive cocktail from award-winning bartender Charles Joly can be made in a jumbo shaker for a crowd, making it a great choice for easy holiday celebrations. Although he likes to make it with fresh lemon balm, mint makes a great substitute.

Prep Time 10 minutes
Cook Time 0 minutes
Servings 6

Ingredients

For the chamomile-honey syrup:

  • 1 1/4 cups (10 oz./280 ml) honey
  • 2/3 cup (5 oz./150 g) warm water
  • 1/4 cup (1/4 oz./5 g) dried chamomile
  • 9 fresh lemon balm or mint sprigs
  • 9 oz. (180 ml) vodka (preferably Ketel One)
  • 4 1/2  oz. (135 ml) fresh lemon juice
  • 2 1/4 cup (18 fl. oz./560 g) chilled Champagne
  • 6 lemon balm or mint sprigs

Directions

In a small saucepan over very low heat, combine the honey and water and warm, stirring, just until the honey is dissolved; do not allow the mixture to come to a boil. Add the chamomile and lemon balm, remove from the heat and let steep for 20 minutes. Strain the liquid and discard the solids. Transfer to a covered container and refrigerate until ready to use.

In a large cocktail shaker filled with ice, combine 3 oz. (90 ml) of the chamomile-honey syrup, the vodka and lemon juice. Shake well until thoroughly chilled, about 30 seconds. Strain the mixture into 6 Champagne flutes, dividing it evenly. Top each glass with Champagne, dividing it evenly, and garnish each glass with a lemon balm sprig. Serves immediately. Makes 6 drinks.

Recipe courtesy of Charles Joly of Crafthouse Cocktails

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