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The Washington Post

Chamomile Syrup

Chamomile Syrup 23.000
Mar 26, 2006

Look for the chamomile julep on the ever-changing cocktail list at Firefly, a swanky restaurant known for innovative drinks. Manager Derek Brown often uses unusual ingredients to put new spins on classics, in this case swapping the standard mint syrup found in a mint julep for the lighter, floral flavors of a chamomile brew. He prefers to mix the julep with Jim Beam bourbon, which has a more neutral flavor than other bourbons, but you can use any brand. Brown's taste for Jim Beam extends to his off-work time, when he prefers to drink it neat.


Servings: 23
Ingredients
  • 2 tablespoons dried chamomile (available in natural food stores or upscale groceries)
  • 1 teaspoon whole fennel seeds
  • 1 cup sugar
  • 1 cup water

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Directions

Place the chamomile and fennel seeds on a small square of cheesecloth doubled in thickness (a 6- to 8-inch square works well). Secure the ends with a piece of twine, forming a small spice sack.

In a small saucepan, place the sack with the sugar and water and boil over high heat, stirring occasionally. Cook for 3 minutes, or until the sugar has dissolved and the mixture is infused with the chamomile flavor. Remove from heat and let sit until it cools to room temperature, about 20 minutes.


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Recipe Source

Adapted from Derek Brown of Firefly (1310 New Hampshire Ave. NW, 202-861-1310).

E-mail questions to the Food Section.

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