Birds and bees cocktail
Birds and Bees. Laura Sant

A syrup made with honey and chamomile tea mellows the fresh lemon juice in a gin cocktail from Juan Coronado of South Beach restaurant The Bazaar.

Yield: makes 1 Cocktail


For the Chamomile-Honey Syrup

  • 2 chamomile tea bags
  • 12 cup honey

For the Cocktail

  • 2 oz. gin
  • 1 oz. chamomile-honey syrup
  • 1 oz. fresh lemon juice


  1. Make the chamomile-honey syrup: Place tea bags in ½ cup boiling water for 5 minutes; remove tea bags, squeezing water from them; discard bags. Add honey and stir to dissolve. Let syrup cool to room temperature. Makes about ½ cup; extra syrup will keep, refrigerated, for up to two weeks.
  2. Make the cocktail: Combine gin, syrup, and lemon juice in a cocktail shaker filled with ice; shake vigorously and strain into a coupe or martini glass.