It’s time to colonize another planet, gang. This one is out of limes. I mean, we built bomb shelters during the Cold War and everything. We started constructing buildings farther inland for when the ocean swells enough. We already said goodbye to our favorite polar bears (just me?) because let’s be real, the party’s over.
But the lime thing? Nobody seems to have any ideas for that one.
See, I thought I was going to have to defend the gin + lemon combo here. Turns out I don’t after all–because it would be downright rude to flaunt limes now, even if I had any.
Besides, I think chamomile + lemon makes more sense than gin + lemon doesn’t make sense.
…Aaaaand wow, you’re still here. That’s miraculous. You’re miraculous. Have a drink!
I don’t always have patience for infusions, but this is a simple and relatively quick one. Suspiciously enough, it feels a lot like starting a cup of tea, then forgetting about it–except when THAT happens, you’re just stuck with lukewarm weed water. Here, my friend, you get chamomile! Infused! Gin! Much better, correct?
Strega is a nice touch, too. Somehow it manages to bump up the gin-ness of the gin as well as the chamomile-ness of the chamomile, without bulldozing over anything along the way. (Also, it’s yellow and all booze is color-coded to make cocktail-mixing easier, right? RIGHT? Just like how everything brown goes in a Long Island Iced Tea?)
It’s astounding that I haven’t gotten kicked off the internet yet. I’ll drink to that first, and then to all the limes that could have been. I hope you join me.
- 2 ounces chamomile-infused gin (below)
- 3/4 ounces Jack Rudy Small Batch Tonic
- 3/4 ounces fresh lemon juice
- 1/4 ounce Strega
- Club soda
- Chamomile or lemon, for garnish
- 2 ounces gin (I used St. George Botanivore)
- 1 bag chamomile tea
- To infuse the gin, steep the tea bag in the gin for 2 hours at room temperature. When finished, squeeze bag really well--there's booze in there.
- To make cocktail, combine gin, tonic, lemon, and Strega in a mixing glass filled with ice and stir until thoroughly chilled. Strain into chilled, ice-filled Collins-esque (about 10-oz) glass. Top with club soda and garnish as desired.