1 ½ ounces 10-Year Laphroaig Scotch whiskey
1 dash Peruvian bitters
½ ounce J. Witty Chamomile liqueur
½ ounce St. Elizabeth allspice dram rum
1 thin strip orange peel
Combine the Scotch, bitters, dram, and chamomile liqueur and stir. Strain into a cocktail glass. Flame the orange peel over the surface of the cocktail, then garnish the cocktail with it.
-Recipe by Brian MacGregor, Jardiniere, San Francisco, CA
1 ½ oz. grape brandy
1 oz. J. Witty Chamomile
1 barspoon simple syrup
½ oz. lemon juice
¼ oz. orange juice
Shake ingredients over ice. Strain into a chilled cocktail glass and garnish with a lemon twist.
–Recipe by Shane King Feirstein, Park Kitchen, Portland, OR
2 oz. Aquavit (we like Krogstad)
1 oz. J. Witty Chamomile
2-3 dashes Regan’s Orange Bitters
Stir with ice and strain into a cocktail glass. Garnish with an orange twist.
-Recipe by Bradley Dawson, Bluehour, Portland, OR
1 ½ oz. Square One Botanical
1 oz. J. Witty Chamomile Liqueur
¼ oz. Sonoma Syrups Lavender
1 oz. grapefruit juice
¾ oz. Bundaberg ginger beer
Shake the first four ingredients and strain into a tall glass over ice. Top with ginger beer and stir lightly.
-Recipe by H. Ehrmann, Elixir, San Francisco
This drink tastes like eggnog but without the heavy cream. Mix some up at your next holiday soiree!
1 ½ oz. grape brandy
¾ oz. J. Witty chamomile liqueur
½ oz. lemon juice
2 dashes Regan’s orange bitters
1 egg
nutmeg
Shake all but the nutmeg hard over ice and strain into a chilled cocktail glass; grate fresh nutmeg on top.
-Recipe by Jacob Grier, Carlyle, Portland, OR
1 ½ oz. J. Witty Chamomile
¾ oz. rye whiskey
½ oz. apple juice
¾ oz. lemon juice
dash of bitters
Shake and strain into a large cocktail glass.
-Recipe by Brian MacGregor, Jardiniere, San Francisco, CA
2 oz. Clear Creek Apple Brandy
1 oz. J. Witty Chamomile
2 oz. mulled cider
Heat the ingredients and pour in a mug. Top with cardamom-flecked whipped cream.
-Recipe by Bradley Dawson, Bluehour, Portland, OR
2 oz. 12 Bridges gin (or other London dry gin)
1 oz. J. Witty Chamomile
1 oz. Dubonnet Rouge
Stir well with ice and strain into a cocktail glass. Garnish with a twist of lemon or lime.
-Recipe by Bradley Dawson, Bluehour, Portland, OR
1 ½ oz. tequila (reposado)
1 oz. J. Witty Chamomile
2 oz. freshly squeezed grapefruit juice
1-2 dashes Angostura bitters
Shake ingredients with ice and strain into a chilled martini glass. Garnish with a lemon wedge and a lime wedge.
-Recipe by Kelly Berends, Elephant Deli, Portland, OR
