Created by Brock Schulte, bar director of The Monarch Cocktail Bar & Lounge, Kansas City, Missouri, this drink relies on the harmony of multiple ingredients. “The Earl Grey and Pimm’s lift and accentuate the whiskey without being overbearing, while the bitters add acidity and the green Chartreuse helps to bring brightness,” Schulte says.
Whisky in Bloom: More Edible Flower Cocktails
- 1½ oz. Knappogue Castle 12 year old (or other Irish single malt whiskey)
- ¾ oz. Pimm’s No.1 liqueur
- ½ oz. Earl Grey tea syrup (recipe below)
- 1 barspoon green Chartreuse
- ½ eyedropper Bittermens Hopped Grapefruit bitters
- Garnish: nasturtiums or calendulas
Stir all ingredients with ice to dilute. Strain into a Nick and Nora glass. Garnish with edible flowers.
Earl Grey Tea Syrup
- 1 cup water
- 2-3 bags Earl Grey tea
- 1 cup sugar
In a saucepan, bring water to a boil. Remove from heat, add tea bags, and steep for 3 to 5 minutes. Remove tea bags and stir in sugar to dissolve. Keep refrigerated in an airtight glass container for up to two weeks.