Chamomile Syrup
Bar Prep • syrup
Description
A lightly floral, gently sweet simple syrup made by steeping chamomile flowers in a basic sugar syrup. Adds soft apple‑like and honeyed chamomile notes to cocktails, mocktails, tea, and desserts.
History
Chamomile has been used as a calming herbal infusion for centuries in Europe and the Middle East. In modern cocktailing, chamomile is often extracted into syrups or infusions to provide a delicate floral note without the bitterness of direct flower additions.
Instructions
Step 1.
1) Ingredients: 1 cup (240 ml) water, 1 cup (200 g) granulated sugar, 2 tablespoons dried chamomile flowers (or 3–4 chamomile tea bags). Optional: 1 teaspoon vanilla extract or a squeeze of lemon to brighten.
Step 2.
2) Combine water and sugar in a small saucepan and heat over medium, stirring until the sugar fully dissolves and the mixture comes to a gentle simmer.
Step 3.
3) Once dissolved, remove the pan from heat and add the dried chamomile flowers (or tea bags). Cover and steep for 15–20 minutes for a pronounced flavor; 8–10 minutes for a lighter note.
Step 4.
4) Strain the syrup through a fine-mesh sieve or cheesecloth into a clean container, pressing gently on the solids to extract liquid without forcing bitterness.
Step 5.
5) If using, stir in vanilla extract or a teaspoon of fresh lemon juice while the syrup is still warm. Let cool to room temperature.
Step 6.
6) Transfer to a sterilized airtight bottle or jar and refrigerate. Label with the date and use within the recommended shelf life.
Step 7.
Notes: For a thicker syrup, use a 2:1 sugar-to-water ratio (2 cups sugar to 1 cup water) and follow the same steeping method. To make a lighter syrup, reduce steep time or sugar.
Storage
Refrigerate in a clean, airtight glass bottle or jar. Use clean utensils to avoid contamination. For longer storage, freeze in ice-cube trays and thaw portions as needed. If the syrup shows off-odors, cloudiness, or mold, discard.