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Mixologist Justin Taylor, head bartender at Yew Bar in the elegant Four Seasons Hotel Vancouver, created this cocktail, perfect for Mother's Day, with his own mom in mind.

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2 ounces camomile-infused vodka

1 ounce honey water (made from one part honey to one part water)

1 ounce freshly squeezed lemon juice

1 ounce pasteurized egg whites

¼ ounce crème de cassis

Method

Prepare the camomile-infused vodka in advance by adding five camomile tea bags to a 26-ounce bottle of vodka poured into a vessel with a lid. Let steep for 24 hours before removing the tea bags. When ready to make the cocktail, take all the ingredients and mix together in a Boston shaker. Add ice and shake vigorously until foamy, about 30 seconds. Strain and pour slowly into a chilled Champagne coupe, top with a pink flower and serve.

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