SERVES 2
Oh, Lady St. Petsois Juju! This drink, created by Kat Dunn named by Jane Stoddard, screams spring on Nantucket. It is CRU’s take on a classic cocktail: the Bee’s Knees (gin, lemon, honey). The black pepper gives it a bit of a kick.
INGREDIENTS
6 ounces Pumpkin Pond Farm chamomile–infused Citadelle gin (or London Dry Gin or gin of your choice)
2 ounces fresh lemon juice
1 ounce egg whites
1 ounce Nantucket honey
Freshly ground black pepper
Edible flowers, such as violets
Add all ingredients (except pepper and flowers!!) to a shaker and shake vigorously. Add ice and shake slightly less vigorously. Double strain into a coupe glass. Garnish with freshly ground black pepper and edible flowers. Serve.
MAKES 8 DRINKS
If you’re not a fan of chamomile, skip this step and simply use gin; you’ll still have a delicious cocktail.
INGREDIENTS
4 good-quality chamomile tea bags or 5 dried chamomile flowers
1 (750-ml) bottle Citadelle gin (or London Dry Gin or gin of your choice)
Add the chamomile to a bottle of gin. Let it steep at room temperature for at least 3 hours. (If using the dried chamomile flowers, let it steep at room temperature for 6 hours.)