John Hess’s wry charm was expressed in this tasty, multilayered, sipping experience of a grapefruit cocktail. The flavors play across the palate in ways that are both serious and playful. It’s definitely something to try on a Friday, at home, when you know you’ve earned a seriously good cocktail as the weekend starts.
How to Make Chamomile Cordial
The chamomile cordial in this recipe isn’t the focal point the way it is in our Everything’s Growing in Our Garden Chamomile Cocktail. But in case you need a primer on how to make it, you put 2 cups of water and ½ cup of honey in a saucepot on the stove. Bring to a boil and then extinguish the heat. Add 2 tablespoons of dried chamomile flowers. Let rest for 20 minutes and strain into a jar.
Beso Beso, A Grapefruit Cocktail for the Weekend Recipe
Ingredients
- 1.5 oz Tesoro Blanco
- .5 oz Campari
- .5 oz grapefruit juice
- .75 oz chamomile cordial
- .75 oz lime juice
- 1 dropper hopped grapefruit bitters
- Sprinkle of Salt
- Grapefruit spirals and sprig of fresh rosemary for garnish
Instructions
- In a cocktail shaker, shake all ingredients with ice.
- Strain into a double old-fashioned glass filled with ice.
- Sprinkle a wee bit of salt on top. Garnish with grapefruit finger lock and fresh rosemary.
Recipe by John Hess / Photography by Joey Kennedy
Subscribe to TABLE Magazine‘s print edition.
