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Photo by Stuart Mullenberg
Bartender Kelley Swenson says his inspiration for this mocktail’s name came from using dried chamomile flowers (from loose-leaf chamomile tea) as a garnish and finding them reminiscent of sun-dried hay.
5 one-inch cubes Crenshaw or cantaloupe melon
3/4 oz. chamomile tea, cooled
1/2 oz. rich simple syrup (see below)
1/2 oz. fresh lemon juice
Tools: muddler, shaker, strainer, fine-mesh strainer
Garnish: chamomile flowers (dried or fresh) or small melon ball
Fill shaker with ice and melon. Muddle through the ice, breaking up melon into little bits. Add tea, simple syrup and lemon juice. Shake vigorously. Double-strain into a glass over fresh ice. Garnish.
For rich simple syrup, heat one cup water with two cups sugar until dissolved. Cool and pour into a clean container. Keeps refrigerated for at least four weeks.
Kelley Swenson, Portland, Oregon