2 oz. Russell’s Reserve Bourbon
½ oz. Apricot liqueur
½ oz. Chamomile syrup*
¾ oz. Fresh lemon juice
1 Dash Angostura Bitters
2 oz. IPA
Tarragon stalk, for garnish
Combine first five ingredients in a shaker with ice; shake and top with IPA. Add one big ice cube; garnish with fresh tarragon.
*To make chamomile syrup, combine 1 cup water and 1 cup granulated or raw sugar in a medium saucepan. Bring to a boil, stirring occasionally, and cook until sugar has dissolved. Remove from heat and add 1 cup fresh chamomile blossoms, allowing mixture to steep for 15 minutes. Strain out chamomile blossoms through a fine sieve.
Kate Bolton of Maven in San Francisco created this recipe.